title: Stability of polyphenols in chokeberry juice treated with gas phase plasma.
abstract: Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3).
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.
authors.forename: Jasenka
authors.initials: J
authors.lastname: Gajdoš Kljusurić
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: Tomislava
authors.initials: T
authors.lastname: Vukušić
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
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
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D044948:Flavonols / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D046936:Photinia / Q000737:chemistry*; D058626:Plasma Gases / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D058626:Plasma Gases; D059808:Polyphenols
keywords: Anthocyanins; Chokeberry juice; Cold atmospheric gas phase plasma; Flavonols; Hydroxycinnamic acids; NIRS