The effect of cold plasma (CP) was investigated on rosehip characterization for 1,2.5, and 5 min. All of the samples that were treated with CP had higher amounts of total phenolic content (TPC), antioxidant activity, vitamin C, and lycopene compared to the control ( < 0.05). The extract obtained by rosehip pretreated for 1 min had the highest antioxidant activity as well as bioactive compounds (except anthocyanin) and was selected for application in ketchup. Utilizing the CP-treated rosehip extract (RE) in ketchup successfully enhanced TPC (by 1.44 times), flavonoids (by 1.31 times), antioxidant activity (by 1.21 times), carotenoids (by 1.74 times), lycopene (by 1.11 times), vitamin C (by 1.6 times), and anthocyanins (by 2.46 times) compared to the control ( < 0.05). Moreover, the phenolic profile demonstrated that the highest increase belonged to catechin. Therefore, the RE pretreated by CP has the potential to develop a functional ketchup with high bioactive substances.
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| http://dx.doi.org/10.1016/j.fochx.2024.101561 | DOI Listing |
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