Smart Methods for Using Cold Plasma to Prepare Apple Slices for Drying

Jim Crocker
23rd August, 2024

Smart Methods for Using Cold Plasma to Prepare Apple Slices for Drying

Image Source: Natural Science News, 2024

Key Findings

  • The study by Kazakh National Agrarian Research University found that plasma treatment can reduce browning in apples
  • A 30-minute plasma treatment significantly decreased flavan-3-ols, which are important for antioxidant defense and browning prevention
  • Plasma treatment slightly increased dihydrochalcones and flavonols, potentially enhancing the flavor and health benefits of apples
The recent study conducted by the Kazakh National Agrarian Research University[1] investigates the impact of plasma treatment on the inhibition of browning in apples. Browning in fruits is a common issue that affects their aesthetic and sensory qualities, leading to reduced consumer appeal and shelf life. The study explores how plasma treatment can be utilized to mitigate this problem by altering the concentration of specific phenolic compounds responsible for browning and antioxidant defense. The researchers found that a 30-minute plasma treatment significantly decreased the concentration of flavan-3-ols, which are crucial for antioxidant defense and browning prevention. This reduction is attributed to plasma-induced oxidative stress, which can break down these compounds or convert them into other phenolic structures. Conversely, a slight increase in dihydrochalcones and flavonols was observed, indicating a selective effect of plasma on different phenolic classes. The increase in these compounds could result from plasma-induced reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may impact the antioxidant capacity and health benefits of the apples. However, the increase in dihydrochalcones and flavonols could enhance the flavor profile and potentially offer additional health-promoting properties. These modifications could also contribute to extending the shelf life and maintaining the sensory qualities of the apples, making plasma treatment a valuable tool for the food industry. This study builds on previous research demonstrating the efficacy of cold atmospheric plasma (CAP) in various applications. For instance, CAP has been shown to reduce microbial load without significant negative effects on healthy tissues, enhancing its potential for treating microbial infections and cancer[2]. Additionally, CAP has been effective in eliminating bacteria in milk without altering its chemical composition, showcasing its non-thermal application in food safety[3]. The use of CAP in decontaminating mycotoxins from food has also been highlighted for its cost-effectiveness and minimal impact on food quality[4]. Furthermore, CAP's role in inactivating foodborne pathogens and modifying food properties has been well-documented, emphasizing its versatility in the food industry[5]. The current study ties together these earlier findings by showcasing another practical application of plasma treatment in the food industry. By reducing browning and potentially enhancing the health benefits and flavor profile of apples, plasma treatment could offer a novel method for improving fruit quality and consumer appeal. The selective effect of plasma on different phenolic compounds highlights its potential for targeted modifications, which could be harnessed for various food processing and preservation techniques. In summary, the study conducted by the Kazakh National Agrarian Research University demonstrates the potential of plasma treatment to inhibit browning in apples by altering the concentration of specific phenolic compounds. This finding aligns with previous research on the diverse applications of cold atmospheric plasma in food safety and quality enhancement, further underscoring its value as a versatile tool in the food industry.

FruitsAgricultureBiotech

References

Main Study

1) Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying.

Published 22nd August, 2024

https://doi.org/10.1177/10820132241274966

Related Studies

2) Cold Atmospheric Plasma: A Powerful Tool for Modern Medicine.

https://doi.org/10.3390/ijms21082932

3) Low Temperature Plasma for decontamination of E. coli in milk.

https://doi.org/10.1016/j.ijfoodmicro.2012.02.016

4) Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus "Classic" Decontamination.

https://doi.org/10.3390/toxins9050151

5) Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry.

https://doi.org/10.3390/molecules28134903


Related Articles

An unhandled error has occurred. Reload 🗙