Effect of cold plasma on carotenoid content and instrumental color of carrot juice: a systematic review and meta-analysis

Q2 Agricultural and Biological Sciences
Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chisté, Fabiano Andre Narciso Fernandes, F. Zanatta, Helena Teixeira Godoy
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引用次数: 0

Abstract

The effect of cold plasma on carotenoid content and the instrumental color of carrot juice were evaluated. The meta-analyzed data of carrot juice showed that cold plasma resulted in a significantly higher level (95% confidence interval) in a standardized mean difference (SMD) of 4.45 for total carotenoids, for lycopene an SMD of 3.63, for ꞵ-carotene an SMD of 0.86, and for lutein an SMD of 0.55, compared with the control. After the extraction of carotenoids from the carrot juice, the highest levels were observed for the following combinations of plasma treatment versus time: total carotenoids and lutein—80 Kv/4 min; ꞵ-carotene—70 Kv/3 min; and lycopene—60 Kv/4 min. The instrumental color showed no significant differences between the plasma treatment and control for the coordinates L*, a*, and b*. Therefore, the cold plasma treatment showed a positive effect on the maintenance of carotenoids in carrot juice.
冷血浆对胡萝卜汁类胡萝卜素含量和器质性颜色的影响:系统综述和荟萃分析
评估了冷血浆对胡萝卜汁中类胡萝卜素含量和仪器颜色的影响。胡萝卜汁的荟萃分析数据显示,与对照组相比,冷血浆导致类胡萝卜素总量的标准化均值差(SMD)显著提高(95%置信区间),为 4.45;番茄红素的标准化均值差(SMD)为 3.63;ꞵ-胡萝卜素的标准化均值差(SMD)为 0.86;叶黄素的标准化均值差(SMD)为 0.55。从胡萝卜汁中提取类胡萝卜素后,血浆处理与时间的下列组合中的类胡萝卜素含量最高:总类胡萝卜素和叶黄素-80 Kv/4 分钟;ꞵ-胡萝卜素-70 Kv/3 分钟;番茄红素-60 Kv/4 分钟。仪器颜色显示,在坐标 L*、a* 和 b* 上,等离子处理与对照组之间没有明显差异。因此,冷等离子处理对保持胡萝卜汁中的类胡萝卜素有积极作用。
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来源期刊
Food Science and Technology
Food Science and Technology 农林科学-食品科技
自引率
0.00%
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审稿时长
12 weeks
期刊介绍: Information not localized
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