Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.)

2020 ◽  
Vol 68 (51) ◽  
pp. 15311-15318
Author(s):  
Muhammad Umair ◽  
Saqib Jabbar ◽  
Mustapha M. Nasiru ◽  
Ahmed M. Senan ◽  
Hong Zhuang ◽  
...  
Keyword(s):  
Electric Field ◽  
Plasma Treatment ◽  
High Voltage ◽  
Daucus Carota ◽  
Cold Plasma ◽  
Carrot Juice ◽  
Daucus Carota L

scholarly journals Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 593 ◽  
Author(s):  
Umair Muhammad ◽  
Jabbar Saqib ◽  
Ahmed M. Senan ◽  
Tayyaba Sultana ◽  
Mustapha M. Nasiru ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Chlorogenic Acid ◽  
High Voltage ◽  
Cold Plasma ◽  
Quality Parameters ◽  
Combined Effect ◽  
Plate Count ◽  
Carrot Juice ◽  
Dbd Plasma ◽  
Total Carotenoids

Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.

scholarly journals Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice

Antibiotics ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 235 ◽  
Author(s):  
Muhammad Umair ◽  
Saqib Jabbar ◽  
Mustapha Nasiru ◽  
Tayyaba Sultana ◽  
Ahmed Senan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Thermal Treatment ◽  
Electric Field ◽  
Dielectric Barrier Discharge ◽  
High Voltage ◽  
Cold Plasma ◽  
Barrier Discharge ◽  
Carrot Juice ◽  
Dielectric Barrier ◽  
The Impact

The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2–5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food’s natural nourishment, composition, appearance, structure, and freshness.

scholarly journals The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization

2016 ◽  
Vol 28 (2) ◽  
pp. 151-164 ◽  
Author(s):  
Sylwester Smoleń ◽  
Łukasz Skoczylas ◽  
Iwona Ledwożyw-Smoleń ◽  
Roksana Rakoczy ◽  
Marta Liszka-Skoczylas ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Root Weight ◽  
Storage Roots ◽  
Selenium Compounds ◽  
Daucus Carota L ◽  
Selenium Fertilization

AbstractThe aim of the study was to evaluate the influence of various chemical forms of iodine (I−and IO3−) and selenium (SeO32−and SeO42−) on the nutritional and health-promoting quality of carrot (Daucus carotaL.) storage roots. The experiment (conducted in 2012-2014) comprised the soil fertilization of carrot ‘Kazan’ F1in the following combinations: 1. Control, 2. KI, 3. KIO3, 4. Na2SeO4, 5. Na2SeO3, 6. KI + Na2SeO4, 7. KIO3+ Na2SeO4, 8. KI + Na2SeO3, 9. KIO3+ Na2SeO3. Iodine and selenium were applied twice: before sowing and as top dressing in a total dose of 5 kg I ha−1and 1 kg Se ha−1. No significant influence of iodine and selenium fertilization was noted with respect to average root weight and leaf yield. Each year, the application of KI + Na2SeO4negatively affected the content of glucose and total sugars in carrot. An increased sucrose level was noted in the roots of plants treated with KIO3+ Na2SeO4, with a total sugar concentration comparable to the control. Irrespective of the year, carrots fertilized with KI were characterized by the highest accumulation of nitrates (III) – NO2−in roots. The simultaneous introduction of iodine and selenium compounds (KI + Na2SeO4, KIO3+ Na2SeO4, KI + Na2SeO3and KIO3+ Na2SeO3) into the soil reduced the content of nitrates (III) in carrot as compared to combinations with the individual application of these compounds. The influence of the tested factors on other analysed parameters (the content of dry weight, nitrates (V), chlorides, oxalates, citrates, free amino acids, carotenoids, phenolic compounds, phenylpropanoids, flavonols and anthocyanins as well as free radical scavenging activity (DPPH) was rather year-dependent.

Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

2015 ◽  
Vol 156 ◽  
pp. 39-44 ◽  
Author(s):  
Alireza Mousakhani-Ganjeh ◽  
Nasser Hamdami ◽  
Nafiseh Soltanizadeh
Keyword(s):  
Electric Field ◽  
High Voltage ◽  
Thunnus Albacares ◽  
Tuna Fish

scholarly journals Boron Uptake, Yield and Quality of Carrot (Daucus carota L.) In Response to Boron Application

2015 ◽  
Vol 8 (5) ◽  
pp. 1-5 ◽  
Author(s):  
Sadia Sultana ◽  
Atif Muhmood ◽  
Syed Shah ◽  
Ifra Saleem ◽  
Abid Niaz ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Boron Uptake ◽  
Daucus Carota L ◽  
Yield And Quality
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