title: Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice.
abstract: The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Danijela
authors.initials: D
authors.lastname: Bursać Kovačević
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: pputnik@alumni.uconn.edu.
authors.forename: Predrag
authors.initials: P
authors.lastname: Putnik
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Verica
authors.initials: V
authors.lastname: Dragović-Uzelac
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Sandra
authors.initials: S
authors.lastname: Pedisić
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Anet
authors.initials: A
authors.lastname: Režek Jambrak
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Zoran
authors.initials: Z
authors.lastname: Herceg
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D029561:Lythraceae / Q000737:chemistry*; D058626:Plasma Gases
chemical_list: D000872:Anthocyanins; D058626:Plasma Gases
keywords: Anthocyanins; Cold atmospheric gas phase plasma; Color; Pomegranate juice