Table 2.
Influences of plasma treatments on the polyphenols of beverages rich in phenolic compounds.
| Food | Gas (Applier and Energy Source) | Treatment Conditions | Effect | Reference |
|---|---|---|---|---|
| Camu-camu juice | Air (dielectric barrier discharge, electric source) | Frequency (200–960 Hz) and time (15 min) | Reduced phenolic and monomeric anthocyanin contents as frequency was improved | [39] |
| Apple juice | Air (dielectric barrier discharge, electric source) | Power (30, 40, and 50 W) and time (40 s) | Reduction on TPC as the power increased | [40] |
| White grape juice | Air (dielectric barrier discharge, electric source) | Voltage (80 kV) and time (1–4 min) | Reduced TPC and flavonoid contents; increased flavonol | [41] |
| Pomegranate juice | Ar (capillary tube, electric source) | Power (4 W); sample (3, 4, and 5 cm3); gas flow (0.75, 1, and 1.25 dm3/min); and time (3, 5, and 7 min) | Increased TPC similarly to pasteurization | [42] |
| Sour cherry Marasca juice | Ar (capillary tube, electric source) | Power (4 W); sample (2, 3, and 4 mL); gas flow (0.75, 1, and 1.25 L/min); and time (3, 4, and 5 min) | Increased anthocyanin and TPC | [43] |
| Siriguela juice | N2 (capillary tube, radiofrequency source) | Gas flow (10, 20, and 30 mL/min) and time (5, 10, and 15 min) | Increased TPC | [44] |
| Cashew apple juice | N2 (capillary tube, radiofrequency source) | Gas flow (10, 30, and 50 mL/min) and time (5, 10, and 15 min) | Increasing effect was dependent of compound class | [45] |
| Tomato-based beverage | Air (dielectric barrier discharge, electric source) | Voltage (60 kV), frequency (50 Hz), and time (10 and 15 min) | Increased TPC and individual polyphenols using treatment for 10 min | [46] |
| Guava-flavored whey beverage | N2 (capillary tube, radiofrequency source) | Power (400 W); frequency (50 kHz); gas flow (10, 20, and 30 mL/min); and time (5, 10, and 15 min) | Higher phenolic content than pasteurized sample | [47] |
| Blueberry juice | Ar and O2 (capillary tube, electric source) | Voltage (11 kV); frequency (1000 Hz); O2 content (0%, 0.5%, and 1%); and time (2, 4, and 6 min) | Increased TPC as treatment time was increased and O2 content in gas was reduced | [48] |
| Orange, tomato, apple, and sour cherry juices | Dry air (capillary tube, electric source) | Frequency (25 kHz), power (650 W), and time (30–120 s) | The highest increase was obtained with 90 and 120 s | [49] |
| Prebiotic orange juice | Air (dielectric barrier discharge, electric source) | Voltage (70 kV), frequency (50 Hz), exposure (direct or indirect), and time (15–60 s) | No effect after direct exposure treatment; indirect exposure induced the loss of phenolic compounds as treatment time increased | [50] |
| Red and white wines | Ar (capillary tube inserted in liquid, electric source) | Gas flow (4 L/min); frequency (60, 90, and 120 Hz); and time (3, 5, and 10 min) | Reduced TPC, anthocyanin, and tannin contents as frequency and time were increased | [51] |
Ar: argon, N2: nitrogen, O2: oxygen, and TPC: total phenolic content.