Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment
作者： Su Yeon Kim , Seung Young Lee , Sea C. Min
关键词: Solubility 、 Functional food 、 Food science 、 Aqueous solution 、 Dispersion stability 、 Chemistry 、 Prickly-pear Cactus 、 Plasma treatment 、 Antioxidant 、 Food additive
摘要: Microwave-powered cold plasma (CP) treatment was evaluated as a means to increase the antioxidant activity, water solubility, and dispersion stability of prickly pear cactus fruit (Opuntia ficus-indica (L.) Mill.) extract. The extract (2 g) treated at various CP generation powers times 25 °C 28 °C. activity increased by 1.8% 1.7% after 750 W for 40 min 856 36 min, respectively. Both solubility (delta backscattering) 2.4% 0.1%, respectively, following 644 min. These results suggest potential applicability possibly other insoluble natural compounds in foods improving their activities water. PRACTICAL APPLICATION: Prickly is functional food with high concentration. This study demonstrated that improved without altering or its activity. obtained suggested applying technology improve extract, which difficult solubilize systems, processed foods.
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