Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying
Kenzhekhanova M. Mukhametov A. Gaisin I. Mamayeva L.
October 2025SAGE Publications Inc.
Food Science and Technology International
2025#31Issue 7675 - 683 pp.
This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant reduction is likely due to plasma-induced oxidative stress, which can lead to the breakdown of these compounds or their conversion into other phenolic structures. Simultaneously, a slight increase in dihydrochalcones and flavonols was observed, suggesting a selective effect of plasma on different phenolic classes. The increase in these compounds could be attributed to the plasmas ability to induce specific reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may affect the antioxidant capacity and health benefits associated with the apples, while the increase in dihydrochalcones and flavonols could have a positive impact on the flavor profile and potential health-promoting properties. Moreover, these modifications could contribute to the extension of shelf-life and maintenance of sensory qualities, making plasma treatment a valuable tool in the food industry for enhancing product stability and consumer appeal.
antioxidant activity , apple chip quality , cold plasma , Freshly cut apples , polyphenol content
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Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Department of High-Energy Processes and Assemblies, Naberezhnye Chelny Institute (branch, Kazan Federal University, Naberezhnye Chelny, Russian Federation
Department of Technology and Food Safety
Department of High-Energy Processes and Assemblies
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