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. 2019 Oct;84(10):2876-2882.
doi: 10.1111/1750-3841.14791. Epub 2019 Sep 12.

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Su Yeon Kim  1 , Seung Young Lee  1 , Sea C Min  1
Affiliations

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Su Yeon Kim et al. J Food Sci. 2019 Oct.

Abstract

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) was treated at various CP generation powers and treatment times at 25 °C to 28 °C. The antioxidant activity of the prickly pear cactus fruit extract increased by 1.8% and 1.7% after CP treatment at 750 W for 40 min and 856 W for 36 min, respectively. Both the water solubility and dispersion stability (delta backscattering) of the extract increased by 2.4% and 0.1%, respectively, following CP treatment at 644 W for 36 min. These results suggest the potential of CP treatment to increase the applicability of the prickly pear cactus fruit extract and possibly other insoluble natural antioxidant compounds in foods by improving their antioxidant activities and solubility in water. PRACTICAL APPLICATION: Prickly pear cactus fruit is a functional food with a high antioxidant concentration. This study demonstrated that cold plasma treatment improved the water solubility and dispersion stability of prickly pear cactus fruit extract without altering or improving its antioxidant activity. The obtained results suggested the potential of applying cold plasma technology to improve the applicability of the extract, which is difficult to solubilize in food systems, to various processed foods.

Keywords: antioxidant; cactus fruit extract; cold plasma; food additives; solubility.

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