The Effect of the Addition of Powdered Sumac (Rhus coriaria L.) and Cold Plasma Treatment on the Quality of Carrot Juice
Artykuł w czasopiśmie
MNiSW
100
Lista 2024
| Status: | |
| Autorzy: | Osmólska Emilia, Starek-Wójcicka Agnieszka, Sagan Agnieszka, Terebun Piotr, Pawłat Joanna |
| Dyscypliny: | |
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| Rok wydania: | 2024 |
| Wersja dokumentu: | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 3 |
| Wolumen/Tom: | 14 |
| Numer artykułu: | 1263 |
| Strony: | 1 - 15 |
| Impact Factor: | 2,5 |
| Web of Science® Times Cited: | 2 |
| Scopus® Cytowania: | 1 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | This research was founded from ZUL (the Union of Lublin Universities) “INTERPROJEKT” grant no. INT/002/2023/II-N and the University of Life Sciences in Lublin |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 2 lutego 2024 |
| Abstrakty: | angielski |
| The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice. |
