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• W2419055851 abstract "Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3)." @default.
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• W2419055851 date "2016-12-01" @default.
• W2419055851 modified "2023-10-17" @default.
• W2419055851 title "Stability of polyphenols in chokeberry juice treated with gas phase plasma" @default.
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• W2419055851 doi "https://doi.org/10.1016/j.foodchem.2016.05.192" @default.
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