Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains.

Anthocyanins Betalains Carotenoids Chlorophylls Non-thermal processing

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
05 2023
Historique:
received: 15 07 2022
revised: 25 01 2023
accepted: 14 02 2023
medline: 25 4 2023
pubmed: 23 4 2023
entrez: 22 04 2023
Statut: ppublish

Résumé

Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.

Identifiants

pubmed: 37087222
pii: S0963-9969(23)00138-2
doi: 10.1016/j.foodres.2023.112593
pii:
doi:

Substances chimiques

Anthocyanins 0
Carotenoids 36-88-4
Betalains 37279-84-8
Plasma Gases 0
Chlorophyll 1406-65-1

Types de publication

Journal Article Review Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

112593

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Danyelly Silva Amorim (DS)

Department of Food Science and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil. Electronic address: danyellyamorimalimentos@gmail.com.

Isabelly Silva Amorim (IS)

Department of Food Science and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.

Renan Campos Chisté (RC)

Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.

José Teixeira Filho (JT)

Faculty of Agricultural Engineering, Av. Cândido Rondon, 501, State University of Campinas (UNICAMP), 13083-875, Campinas, São Paulo, Brazil; Institute of Geosciences, University of Campinas (UNICAMP), R. Carlos Gomes, 250, State University of Campinas (UNICAMP), 13083-855 Campinas, São Paulo, Brazil.

Fabiano André Narciso Fernandes (FAN)

Federal University of Ceará (UFC), Department of Chemical Engineering, Campus do Pici, Bloco 709, 60440-900, Fortaleza - Ceará, Brazil.

Helena Teixeira Godoy (HT)

Department of Food Science and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.

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Classifications MeSH