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Pregled bibliografske jedinice broj: 745870

The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

Elez Garofulić, Ivona; Režek Jambrak, Anet; Milošević, Slobodan; Dragović-Uzelac, Verica; Zorić, Zoran; Herceg, Zoran
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice // LWT-Food Science and Technology, 62 (2015), 1/2; 894-900 doi:10.1016/j.lwt.2014.08.036 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 745870 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice

Autori
Elez Garofulić, Ivona ; Režek Jambrak, Anet ; Milošević, Slobodan ; Dragović-Uzelac, Verica ; Zorić, Zoran ; Herceg, Zoran

Izvornik
LWT-Food Science and Technology (0023-6438) 62 (2015), 1/2; 894-900

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Polyphenols; Plasma; Fruit juice; RSM; Pasteurization

Sažetak
The purpose of this research was to evaluate the effect of cold atmospheric pressure gas phase plasma treatment on anthocyanins and phenolic acids in sour cherry Marasca juice. Plasma treatment was optimized using a response surface methodology regarding the treatment time, sample volume and applied gas flow and compared to thermal pasteurization and untreated juice. Short treatment (3 min) of larger volume of the juice (3 mL) resulted in the highest concentration of both anthocyanins and phenolic acids. Compared to pasteurized and untreated juice, plasma treated sour cherry Marasca juice at optimized conditions had higher amount of phenolic compounds. Observed increase in phenolic compounds content in sour cherry Marasca juices could be a result of undefined small-sized aggregates or particles, which would be dissociated by the plasma treatment.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Prehrambena tehnologija

Napomena
S.I.: Healthy Snacks: Recent Trends and Innovative Developments to Meet Current Needs.



POVEZANOST RADA

Projekti:
035-0352851-2856 - Laserska spektroskopija hladne plazme za obradu materijala (Milošević, Slobodan, MZOS ) ( CroRIS)
058-0000000-3488 - Biološki aktivni spojevi u nekim vrstama samoniklog i kultiviranog bilja (Dragović-Uzelac, Verica, MZOS ) ( CroRIS)
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Lelas, Vesna, MZOS ) ( CroRIS)

Ustanove:
Institut za fiziku, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Ivona Elez (autor)

Avatar Url Slobodan Milošević (autor)

Avatar Url Verica Dragović-Uzelac (autor)

Avatar Url Zoran Zorić (autor)

Avatar Url Anet Režek Jambrak (autor)

Avatar Url Zoran Herceg (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com dx.doi.org

Citiraj ovu publikaciju:

Elez Garofulić, Ivona; Režek Jambrak, Anet; Milošević, Slobodan; Dragović-Uzelac, Verica; Zorić, Zoran; Herceg, Zoran
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice // LWT-Food Science and Technology, 62 (2015), 1/2; 894-900 doi:10.1016/j.lwt.2014.08.036 (međunarodna recenzija, članak, znanstveni)
Elez Garofulić, I., Režek Jambrak, A., Milošević, S., Dragović-Uzelac, V., Zorić, Z. & Herceg, Z. (2015) The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. LWT-Food Science and Technology, 62 (1/2), 894-900 doi:10.1016/j.lwt.2014.08.036.
@article{article, author = {Elez Garofuli\'{c}, Ivona and Re\v{z}ek Jambrak, Anet and Milo\v{s}evi\'{c}, Slobodan and Dragovi\'{c}-Uzelac, Verica and Zori\'{c}, Zoran and Herceg, Zoran}, year = {2015}, pages = {894-900}, DOI = {10.1016/j.lwt.2014.08.036}, keywords = {Polyphenols, Plasma, Fruit juice, RSM, Pasteurization}, journal = {LWT-Food Science and Technology}, doi = {10.1016/j.lwt.2014.08.036}, volume = {62}, number = {1/2}, issn = {0023-6438}, title = {The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice}, keyword = {Polyphenols, Plasma, Fruit juice, RSM, Pasteurization} }
@article{article, author = {Elez Garofuli\'{c}, Ivona and Re\v{z}ek Jambrak, Anet and Milo\v{s}evi\'{c}, Slobodan and Dragovi\'{c}-Uzelac, Verica and Zori\'{c}, Zoran and Herceg, Zoran}, year = {2015}, pages = {894-900}, DOI = {10.1016/j.lwt.2014.08.036}, keywords = {Polyphenols, Plasma, Fruit juice, RSM, Pasteurization}, journal = {LWT-Food Science and Technology}, doi = {10.1016/j.lwt.2014.08.036}, volume = {62}, number = {1/2}, issn = {0023-6438}, title = {The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice}, keyword = {Polyphenols, Plasma, Fruit juice, RSM, Pasteurization} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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