title: Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut Apples.
abstract: Atmospheric double-barrier discharge (DBD) plasma technology is a promising tool in the food industry as an alternative to traditional food preservation methods. However, the effect of the reactive species generated during the treatment on the content of bioactive compounds in food is still little studied, and there are no data concerning potential deleterious effects of DBD-treated foods on human cells. Some functional properties of DBD-treated minimally processed Pink Lady apples were evaluated in comparison with untreated samples through different in vitro and ex vivo tests. Plasma treatment caused only a slight reduction of antioxidant content and antioxidant capacity (up to 10%), mainly limited to the amphiphilic fraction. Noteworthy, treated apple polyphenol extracts did not reduce cell viability and did not suppress the beneficial physiological cell response to oxidative stress in terms of reactive oxygen species production and phase II enzyme activation in human cultured colonocytes.
authors.affiliation: Department of Biomedical, Biotechnological and Translational Sciences, University of Parma , Via A. Gramsci 14, 43126 Parma, PR, Italy.
authors.forename: Ileana
authors.initials: I
authors.lastname: Ramazzina
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Tappi
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy.|Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy.
authors.forename: Pietro
authors.initials: P
authors.lastname: Rocculi
authors.affiliation: Department of Food Science, University of Teramo , Via C. R. Lerici, 67023 Mosciano Sant'Angelo, Teramo, Italy.
authors.forename: Giampiero
authors.initials: G
authors.lastname: Sacchetti
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , P.zza Goidanich 60, Cesena, Forli Cesena, Italy.
authors.forename: Annachiara
authors.initials: A
authors.lastname: Berardinelli
authors.affiliation: Department of Food Science, University of Parma , Parco Area delle Scienze 17/A, 43124 Parma, PR, Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Marseglia
authors.affiliation: Department of Biomedical, Biotechnological and Translational Sciences, University of Parma , Via A. Gramsci 14, 43126 Parma, PR, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Rizzi
keywords: antioxidant activity; antioxidants; cold plasma; fresh-cut apple; phase II enzymes