Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7590945 | Food Chemistry | 2016 | 8 Pages |
Abstract
The aim of the study was to evaluate the effect of gas phase plasma on phenolic compounds in pomegranate juice. The potential of near infrared reflectance spectroscopy combined with partial least squares for monitoring the stability of phenolic compounds during plasma treatment was explored, too. Experiments are designed to investigate the effect of plasma operating conditions (treatment time 3, 5, 7Â min; sample volume 3, 4, 5Â cm3; gas flow 0.75, 1, 1.25Â dm3Â minâ1) on phenolic compounds and compared to pasteurized and untreated pomegranate juice. Pasteurization and plasma treatment resulted in total phenolic content increasing by 29.55% and 33.03%, respectively. Principal component analysis and sensitivity analysis outputted the optimal treatment design with plasma that could match the pasteurized sample concerning the phenolic stability (5Â min/4Â cm3/0.75Â dm3Â minâ1). Obtained results demonstrate the potential of near infrared reflectance spectroscopy that can be successfully used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zoran Herceg, Danijela BursaÄ KovaÄeviÄ, Jasenka GajdoÅ¡ KljusuriÄ, Anet Režek Jambrak, Zoran ZoriÄ, Verica DragoviÄ-Uzelac,