Abstract
The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min−1 of synthetic air) on the bioactive compounds of camu-camu juice (Myrciaria dubia) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min−1. The treatments with higher air flow rate presented great color change (ΔE* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A. N., & Rodrigues, S. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science and Emerging Technologies, 32, 127–135. https://doi.org/10.1016/j.ifset.2015.09.001.
Azevedo, S. G., Mar, J. M., da Silva, L. S., França, L. P., Machado, M. B., Tadei, W. P., et al. (2018). Bioactivity of Licaria puchury-major essential oil against Aedes aegypti, Tetranychus urticae and Cerataphis lataniae. Records of Natural Products, 12(3), 229–238. https://doi.org/10.25135/rnp.25.17.05.036.
Borges, K. C., Bezerra, M. D. F., Silva, E. S. D., Fujita, A., Genovese, M. I., & Correia, R. T. P. (2016). Fresh and spray dried Pitanga (Eugenia uniflora) and Jambolan (Syzygium cumini) pulps are natural sources of bioactive compounds with functional attributes. Journal of Probiotics & Health, 04(02). https://doi.org/10.4172/2329-8901.1000145.
Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., Clemente, A., Corredig, M., Dupont, D., Dufour, C., Edwards, C., Golding, M., Karakaya, S., Kirkhus, B., le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A. R., Martins, C., Marze, S., McClements, D., Ménard, O., Minekus, M., Portmann, R., Santos, C. N., Souchon, I., Singh, R. P., Vegarud, G. E., Wickham, M. S. J., Weitschies, W., & Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols, 14(4), 991–1014. https://doi.org/10.1038/s41596-018-0119-1.
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Režek Jambrak, A., & Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chemistry, 190, 317–323. https://doi.org/10.1016/j.foodchem.2015.05.099.
Campoli, S. S., Rojas, M. L., do Amaral, J. E. P. G., Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268(June), 594–601. https://doi.org/10.1016/j.foodchem.2018.06.127.
Chen, H. H. (2014). Investigation of properties of long-grain brown rice treated by low-pressure plasma. Food and Bioprocess Technology, 7(9), 2484–2491. https://doi.org/10.1007/s11947-013-1217-2.
Chen, C., Liu, C., Jiang, A., Guan, Q., Sun, X., Liu, S., Hao, K., & Hu, W. (2019). The effects of cold plasma-activated water treatment on the microbial growth and antioxidant properties of fresh-cut pears. Food and Bioprocess Technology., 12(11), 1842–1851. https://doi.org/10.1007/s11947-019-02331-w.
Cilla, A., Alegría, A., De Ancos, B., Sánchez-Moreno, C., Cano, M. P., Plaza, L., et al. (2012). Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: influence of food matrix and processing. Journal of Agricultural and Food Chemistry, 60(29), 7282–7290. https://doi.org/10.1021/jf301165r.
Cinquanta, L., Albanese, D., Cuccurullo, G., & Di Matteo, M. (2010). Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven. Journal of Food Science, 75(1), 46–50. https://doi.org/10.1111/j.1750-3841.2009.01412.x.
Dasan, B. G., & Boyaci, I. H. (2018). Effect of cold atmospheric plasma on inactivation of Escherichia coli and physicochemical properties of apple, orange, tomato juices, and sour cherry nectar. Food and Bioprocess Technology, 11(2), 334–343. https://doi.org/10.1007/s11947-017-2014-0.
Del Caro, A., Piga, A., Vacca, V., & Agabbio, M. (2004). Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry, 84(1), 99–105. https://doi.org/10.1016/S0308-8146(03)00180-8.
Dib Taxi, C. M. A., De Menezes, H. C., Santos, A. B., & Grosso, C. R. F. (2003). Study of the microencapsulation of camu-camu (Myrciaria dubia) juice. Journal of Microencapsulation, 20(4), 443–448. https://doi.org/10.1080/0265204021000060291.
Dong, X. Y., & Yang, Y. L. (2019). A novel approach to enhance blueberry quality during storage using cold plasma at atmospheric air pressure. Food and Bioprocess Technology, 12(8), 1409–1421. https://doi.org/10.1007/s11947-019-02305-y.
Fernandes, F. A. N., Santos, V. O., & Rodrigues, S. (2019). Effects of glow plasma technology on some bioactive compounds of acerola juice. Food Research International, 115(2018), 16–22. https://doi.org/10.1016/j.foodres.2018.07.042.
Fonteles, T. V., Costa, M. G. M., de Jesus, A. L. T., de Miranda, M. R. A., Fernandes, F. A. N., & Rodrigues, S. (2012). Power ultrasound processing of cantaloupe melon juice: effects on quality parameters. Food Research International, 48(1), 41–48. https://doi.org/10.1016/j.foodres.2012.02.013.
Fujita, A., Souza, V. B., Daza, L. D., Fávaro-Trindade, C. S., Granato, D., & Genovese, M. I. (2017). Effects of spray-drying parameters on in vitro functional properties of camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science. https://doi.org/10.1111/1750-3841.13668.
Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L. W., & Rohn, S. (2011). Treating lamb’s lettuce with a cold plasma - influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta. LWT - Food Science and Technology, 44(10), 2285–2289. https://doi.org/10.1016/j.lwt.2011.05.004.
Guo, J., Huang, K., & Wang, J. (2015). Bactericidal effect of various non-thermal plasma agents and the influence of experimental conditions in microbial inactivation: a review. Food Control, 50, 482–490. https://doi.org/10.1016/j.foodcont.2014.09.037.
Kaneshima, T., Myoda, T., Nakata, M., Fujimori, T., Toeda, K., & Nishizawa, M. (2016). Antioxidant activity of C-glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia). LWT - Food Science and Technology, 69, 76–81. https://doi.org/10.1016/j.lwt.2016.01.024.
Kaneshima, T., Myoda, T., Toeda, K., Fujimori, T., & Nishizawa, M. (2017). Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia). Bioscience, Biotechnology and Biochemistry, 81(8), 1461–1465. https://doi.org/10.1080/09168451.2017.1320517.
Ma, R., Yu, S., Tian, Y., Wang, K., Sun, C., Li, X., Zhang, J., Chen, K., & Fang, J. (2016). Effect of non-thermal plasma-activated water on fruit decay and quality in postharvest Chinese bayberries. Food and Bioprocess Technology, 9(11), 1825–1834. https://doi.org/10.1007/s11947-016-1761-7.
Mercali, G. D., Gurak, P. D., Schmitz, F., & Marczak, L. D. F. (2015). Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice. Food Chemistry, 171, 200–205. https://doi.org/10.1016/j.foodchem.2014.09.006.
Mir, S. A., Shah, M. A., & Mir, M. M. (2016). Understanding the role of plasma technology in food industry. Food and Bioprocess Technology, 9(5), 734–750. https://doi.org/10.1007/s11947-016-1699-9.
Muhammad, A. I., Xiang, Q., Liao, X., Liu, D., & Ding, T. (2018). Understanding the impact of nonthermal plasma on food constituents and microstructure—a review. Food and Bioprocess Technology, 11(3), 463–486. https://doi.org/10.1007/s11947-017-2042-9.
Neves, L. C., da Silva, V. X., Pontis, J. A., Flach, A., & Roberto, S. R. (2015). Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits. Scientia Horticulturae, 186, 223–229. https://doi.org/10.1016/j.scienta.2015.02.031.
Oliveira, A. F. A., Mar, J. M., Santos, S. F., da Silva Júnior, J. L., Kluczkovski, A. M., Bakry, A. M., et al. (2018). Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice. Food Chemistry, 265(May), 57–63. https://doi.org/10.1016/j.foodchem.2018.05.081.
Paixão, L. M. N., Fonteles, T. V., Oliveira, V. S., Fernandes, F. A. N., & Rodrigues, S. (2019). Cold plasma effects on functional compounds of siriguela juice. Food and Bioprocess Technology, 12(1), 110–121. https://doi.org/10.1007/s11947-018-2197-z.
Pankaj, S. K., Misra, N. N., & Cullen, P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge. Innovative Food Science & Emerging Technologies, 19, 153–157. https://doi.org/10.1016/j.ifset.2013.03.001.
Pankaj, S. K., Wan, Z., Colonna, W., & Keener, K. M. (2017). Effect of high voltage atmospheric cold plasma on white grape juice quality. Journal of the Science of Food and Agriculture, 97(12), 4016–4021. https://doi.org/10.1002/jsfa.8268.
Pankaj, S. K., Wan, Z., & Keener, K. M. (2018). Effects of cold plasma on food quality: a review. Foods. https://doi.org/10.3390/foods7010004.
Pérez-Andrés, J. M., Charoux, C. M. G., Cullen, P. J., & Tiwari, B. K. (2018). Chemical modifications of lipids and proteins by nonthermal food processing technologies. Journal of Agricultural and Food Chemistry, 66(20), 5041–5054. https://doi.org/10.1021/acs.jafc.7b06055.
Rodríguez, Ó., Gomes, W. F., Rodrigues, S., & Fernandes, F. A. N. (2017). Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.). LWT - Food Science and Technology, 84, 457–463. https://doi.org/10.1016/j.lwt.2017.06.010.
Sarangapani, C., O’Toole, G., Cullen, P. J., & Bourke, P. (2017). Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and Emerging Technologies, 44, 235–241. https://doi.org/10.1016/j.ifset.2017.02.012.
Sáyago-Ayerdi, S. G., Montalvo-González, E., Alvarez-Parrilla, E., Mercado-Mercado, G., & González-Aguilar, G. A. (2017). Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility. Food Bioscience, 21(September 2017), 125–131. https://doi.org/10.1016/j.fbio.2017.12.012.
Souza Comapa, S., Carvalho, L. M. S., Lamarão, C. V., das Chagas, F., do Souza, A., Aguiar, J. P. L., Silva, L. S., et al. (2019). Microwave processing of camu-camu juices: physicochemical and microbiological parameters. Journal of Food Processing and Preservation, 43(7), 1–11. https://doi.org/10.1111/jfpp.13989.
Svelander, C. A., Lopez-Sanchez, P., Pudney, P. D. A., Schumm, S., & Alminger, M. A. G. (2011). High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions. Journal of Food Science, 76(9), H215–H225. https://doi.org/10.1111/j.1750-3841.2011.02418.x.
Tappi, S., Berardinelli, A., Ragni, L., Dalla Rosa, M., Guarnieri, A., & Rocculi, P. (2014). Atmospheric gas plasma treatment of fresh-cut apples. Innovative Food Science and Emerging Technologies, 21, 114–122. https://doi.org/10.1016/j.ifset.2013.09.012.
Tappi, S., Gozzi, G., Vannini, L., Berardinelli, A., Romani, S., Ragni, L., & Rocculi, P. (2016). Cold plasma treatment for fresh-cut melon stabilization. Innovative Food Science and Emerging Technologies, 33, 225–233. https://doi.org/10.1016/j.ifset.2015.12.022.
Thirumdas, R., Sarangapani, C., & Annapure, U. S. (2014). Cold plasma: a novel non-thermal technology for food processing. Food Biophysics. https://doi.org/10.1007/s11483-014-9382-z.
Thirumdas, R., Trimukhe, A., Deshmukh, R. R., & Annapure, U. S. (2017). Functional and rheological properties of cold plasma treated rice starch. Carbohydrate Polymers, 157, 1723–1731. https://doi.org/10.1016/j.carbpol.2016.11.050.
Xu, L., Garner, A. L., Tao, B., & Keener, K. M. (2017). Microbial inactivation and quality changes in orange juice treated by high voltage atmospheric cold plasma. Food and Bioprocess Technology, 10(10), 1778–1791. https://doi.org/10.1007/s11947-017-1947-7.
Yan, B., Martínez-Monteagudo, S. I., Cooperstone, J. L., Riedl, K. M., Schwartz, S. J., & Balasubramaniam, V. M. (2017). Impact of thermal and pressure-based technologies on carotenoid retention and quality attributes in tomato juice. Food and Bioprocess Technology, 10(5), 808–818. https://doi.org/10.1007/s11947-016-1859-y.
Zanatta, C. F., & Mercadante, A. Z. (2007). Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chemistry, 101(4), 1526–1532. https://doi.org/10.1016/j.foodchem.2006.04.004.
Zanatta, C. F., Cuevas, E., Bobbio, F. O., Winterhalter, P., & Mercadante, A. Z. (2005). Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR. Journal of Agricultural and Food Chemistry, 53(24), 9531–9535. https://doi.org/10.1021/jf051357v.
Zhang, X.-L., Deng, L.-Z., Wang, J., Xiao, H.-W., Zhong, C.-S., Mujumdar, A. S., & Yang, X.-H. (2019). Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.). Journal of Food Engineering, 241(August 2018), 51–57. https://doi.org/10.1016/j.jfoodeng.2018.08.002.
Funding
This study was financially supported by the Fundação de Amparo à Pesquisa do Estado do Amazonas (FAPEAM; 062.00917/2015 - FIXAM), the Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior (CAPES), and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that there is no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Castro, D.R.G., Mar, J.M., da Silva, L.S. et al. Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique. Food Bioprocess Technol 13, 670–679 (2020). https://doi.org/10.1007/s11947-020-02427-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-020-02427-8