Effect of cold plasma on carotenoid content and instrumental color of carrot juice: a systematic review and meta-analysis
DOI:
https://doi.org/10.5327/fst.00279%20Palavras-chave:
cold plasma, non-thermal treatment, carotenoids, carrot juiceResumo
The effect of cold plasma on carotenoid content and the instrumental color of carrot juice were evaluated. The meta-analyzed data of carrot juice showed that cold plasma resulted in a significantly higher level (95% confidence interval) in a standardized mean difference (SMD) of 4.45 for total carotenoids, for lycopene an SMD of 3.63, for ꞵ-carotene an SMD of 0.86, and for lutein an SMD of 0.55, compared with the control. After the extraction of carotenoids from the carrot juice, the highest levels were observed for the following combinations of plasma treatment versus time: total carotenoids and lutein—80 Kv/4 min; ꞵ-carotene—70 Kv/3 min; and lycopene—60 Kv/4 min. The instrumental color showed no significant differences between the plasma treatment and control for the coordinates L*, a*, and b*. Therefore, the cold plasma treatment showed a positive effect on the maintenance of carotenoids in carrot juice.
Downloads
Referências
Basak, S., & Annapure, U. S. (2022). Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin. Food Hydrocolloids, 129, 107639. https://doi.org/10.1016/j.foodhyd.2022.107639
Batista, J. D. F., Dantas, A. M., dos Santos Fonseca, J. V., Madruga, M. S., Fernandes, F. A. N., Rodrigues, S., & da Silva Campelo Borges, G. (2021). Effects of cold plasma on avocado pulp (Persea americana Mill.): Chemical characteristics and bioactive compounds. Journal of Food Processing and Preservation, 45(2), e15179. https://doi.org/10.1111/jfpp.15179
Chizoba Ekezie, F.-G., Sun, D.-W., & Cheng, J.-H. (2017). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69(Part A), 46-58. https://doi.org/10.1016/j.tifs.2017.08.007
da Silva, M. M., Paese, K., Guterres, S. S., Pohlmann, A. R., Rutz, J. K., Flores Cantillano, R. F., Nora, L., & Rios, A. de O. (2017). Thermal and ultraviolet–visible light stability kinetics of co-nanoencapsulated carotenoids. Food and Bioproducts Processing, 105, 86-94. https://doi.org/10.1016/j.fbp.2017.05.004
Deeks, J., Higgins, J., & Altman, D. (2019). Analysing data and undertaking meta-analyses. In M. C. J. Higgins, J. Thomas, R. Churchill & J. Chandler (Eds.). Cochrane handbook for systematic reviews of interventions version 6.0. Cochrane.
DerSimonian, R., & Laird, N. (1986). Meta-analysis in clinical trials. Controlled Clinical Trials, 7(3), 177-188. https://doi.org/10.1016/0197-2456(86)90046-2
Farber, R., Dabush-Busheri, I., Chaniel, G., Rozenfeld, S., Bormashenko, E., Multanen, V., & Cahan, R. (2019). Biofilm grown on wood waste pretreated with cold low-pressure nitrogen plasma: Utilization for toluene remediation. International Biodeterioration and Biodegradation, 139, 62-69. https://doi.org/10.1016/j.ibiod.2019.03.003
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, 16-22. https://doi.org/10.1016/j.foodres.2018.07.042
Gouma, M., Álvarez, I., Condón, S., & Gayán, E. (2020). Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. Innovative Food Science & Emerging Technologies, 64, 102362. https://doi.org/10.1016/j.ifset.2020.102362
Liu, X., Liu, J., Bi, J., Yi, J., Peng, J., Ning, C., Wellala, C. K. D., & Zhang, B. (2019). Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice. Carbohydrate Polymers, 203, 176-184. https://doi.org/10.1016/j.carbpol.2018.09.055
Mahnot, N. K., Siyu, L. P., Wan, Z., Keener, K. M., & Misra, N. N. (2020). In-package cold plasma decontamination of fresh-cut carrots: Microbial and quality aspects. Journal of Physics D: Applied Physics, 53(15), 154002. https://doi.org/10.1088/1361-6463/ab6cd3
Meléndez-Martínez, A. J. (2019). An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease. Molecular Nutrition and Food Research, 63(15), 1801045. https://doi.org/10.1002/mnfr.201801045
Moher, D., Liberati, A., Tetzlaff, J., & Altman, D. G. (2010). Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement. Annals of Internal Medicine, 151(4), 264-269. https://doi.org/10.7326/0003-4819-151-4-200908180-00135
Mousavi Khaneghah, A., Fakhri, Y., & Sant’Ana, A. S. (2018). Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis. Food Chemistry, 268, 611-624. https://doi.org/10.1016/j.foodchem.2018.06.072
Nagraj, G. S., Jaiswal, S., Harper, N., & Jaiswal, A. K. (2020). Carrot. In A. K. Jaiswal (Ed.). Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (pp. 323-337). Academic Press. https://doi.org/10.1016/B978-0-12-812780-3.00020-9
Negri Rodríguez, L. M., Arias, R., Soteras, T., Sancho, A., Pesquero, N., Rossetti, L., Tacca, H., Aimaretti, N., Rojas Cervantes, M. L., & Szerman, N. (2021). Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment. LWT, 145, 111255. https://doi.org/10.1016/j.lwt.2021.111255
Ranjitha Gracy, T. K., Gupta, V., & Mahendran, R. (2019). Influence of low-pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes. Journal of Food Process Engineering, 42(6), e13242. https://doi.org/10.1111/jfpe.13242
Riganakos, K. A., Karabagias, I. K., Gertzou, I., & Stahl, M. (2017). Comparison of UV-C and thermal treatments for the preservation of carrot juice. Innovative Food Science and Emerging Technologies, 42, 165-172. https://doi.org/10.1016/j.ifset.2017.06.015
Schünemann, H., Vist, G., Higgins, J., Santesso, N., Deeks, J., Glasziou, P., E, A., & Guyatt, G. (2019). Interpreting results and drawing conclusions. In J. Higgins, J. Thomas, R. Churchill, J. Chandler, & M. Cumpston (eds.). Cochrane handbook for systematic reviews of interventions version 6.0. Wiley-Blackwell. Retrieved from https://training.cochrane.org/handbook/current/chapter-15
Šeregelj, V., Vulić, J., Ćetković, G., Čanadanovć-Brunet, J., Tumbas Šaponjac, V., & Stajčić, S. (2020). Natural bioactive compounds in carrot waste for food applications and health benefits. In Atta-ur-Rahman (Ed.). Bioactive Natural Products (v. 67, pp. 307-344). Elsevier. https://doi.org/10.1016/B978-0-12-819483-6.00009-6
Sharma, S., & Singh, R. k. (2020). Cold plasma treatment of dairy proteins in relation to functionality enhancement. Trends in Food Science and Technology, 102, 30-36. https://doi.org/10.1016/j.tifs.2020.05.013
Silveira, M. R., Coutinho, N. M., Esmerino, E. A., Moraes, J., Fernandes, L. M., Pimentel, T. C., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Senaka Ranadheera, C., Borges, F. O., Neto, R. P. C., Tavares, M. I. B., Fernandes, F. A. N., Fonteles, T. V., Nazzaro, F., Rodrigues, S., & Cruz, A. G. (2019). Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds. Food Chemistry, 279, 120-127. https://doi.org/10.1016/j.foodchem.2018.11.128
Stinco, C. M., Szczepańska, J., Marszałek, K., Pinto, C. A., Inácio, R. S., Mapelli-Brahm, P., Barba, F. J., Lorenzo, J. M., Saraiva, J. A., & Meléndez-Martínez, A. J. (2019). Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice. Food Chemistry, 299, 125112. https://doi.org/10.1016/j.foodchem.2019.125112
Szczepańska, J., Barba, F. J., Skąpska, S., & Marszałek, K. (2020). High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour. Food Chemistry, 307, 125549. https://doi.org/10.1016/j.foodchem.2019.125549
Umair, M., Jabbar, S., Lin, Y., Nasiru, M. M., Zhang, J., Abid, M., Murtaza, M. A., & Zhao, L. (2022). Comparative study: Thermal and non-thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. International Journal of Food Science & Technology, 57(2), 827-841. https://doi.org/https://doi.org/10.1111/ijfs.15535
Umair, M., Jabbar, S., Nasiru, M. M., Senan, A. M., Zhuang, H., & Zhang, J. (2020). Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.). Journal of Agricultural and Food Chemistry, 68(51), 15311-15318. https://doi.org/10.1021/acs.jafc.0c03470
Umair, M., Jabbar, S., Senan, A. M., Sultana, T., Nasiru, M. M., Shah, A. A., Zhuang, H., & Jianhao, Z. (2019). Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice. Foods, 8(11), 593. https://doi.org/10.3390/foods8110593
Yahia, E. M., de Jesús Ornelas-Paz, J., Emanuelli, T., Jacob-Lopes, E., Zepka, L. Q., & Cervantes-Paz, B. (2017). Chemistry, Stability, and Biological Actions of Carotenoids. In E. M. Yahia (ed.). Fruit and Vegetable Phytochemicals (pp. 285-346). John Wiley & Sons. https://doi.org/10.1002/9781119158042.ch15
Żary-Sikorska, E., Fotschki, B., Fotschki, J., Wiczkowski, W., & Juśkiewicz, J. (2019). Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats. Journal of Functional Foods, 60, 103442. https://doi.org/10.1016/j.jff.2019.103442
Zhu, Y., Li, C., Cui, H., & Lin, L. (2020). Feasibility of cold plasma for the control of biofilms in food industry. Trends in Food Science and Technology, 99, 142-151. https://doi.org/10.1016/j.tifs.2020.03.001
