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Title: Plasma-oxidative degradation of polyphenolics – Influence of non-thermal gas discharges with respect to fresh produce processing
Authors: Grzegorzewski, F.Schlüter, O.Ehlbeck, J.Weltmann, K.-D.Geyer, M.Kroh, L. W.Rohn, S.
Issue Date: 2009
Published in: Czech Journal of Food Sciences, Volume 27, Issue Special Issue, Page S35-S39
Publisher: Prague : ČSAZV
Abstract: Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of the treated surface. To elucidate the influence of highly reactive plasma-immanent species on the stability and chemical behaviour of phytochemicals, several polyphenolics were exposed to an atmospheric pressure plasma jet (APPJ). The selected flavonoids are ideal target compounds due to their antioxidant activity protecting cells against the damaging effects of reactive oxygen species such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. Reactions were carried out at various radio-frequency voltages, using Ar as a feeding gas. Degradation was followed by reversed-phase high-performance liquid chromatography.
Keywords: Non-thermal plasma; Atmospheric Pressure Plasma Jet (APPJ); flavonoids; oxidation
DDC: 630
License: CC BY-NC 3.0 Unported
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Appears in Collections:Umweltwissenschaften

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