Journal
NUTRIENTS
Volume 14, Issue 24, Pages -Publisher
MDPI
DOI: 10.3390/nu14245337
Keywords
PAW; rocket salad; antioxidant capacity; flavonoid glycosides; glucosinolates; redox status
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This study investigates the impact of treatment with Plasma Activated Water (PAW) on the health-promoting properties of fresh-cut rocket salad. The results suggest that PAW has a positive effect on the nutritional properties of the salad, without causing cytotoxic effects or imbalance in the redox status.
Plasma Activated Water (PAW) has recently emerged as a promising non-chemical and non-thermal technology for the microbial decontamination of food. However, its use as a replacement for conventional disinfection solutions needs further investigation, as the impact of reactive species generated by PAW on nutritional food quality, toxicology, and safety is still unclear. The purpose of this study is to investigate how treatment with PAW affects the health-promoting properties of fresh-cut rocket salad (Eruca sativa). Therefore, the polyphenolic profile and antioxidant activity were evaluated by a combination of UHPLC-MS/MS and in vitro assays. Moreover, the effects of polyphenolic extracts on cell viability and oxidative status in Caco2 cells were assessed. PAW caused a slight reduction in the radical scavenging activity of the amphiphilic fraction over time but produced a positive effect on the total phenolic content, of about 70% in PAW-20, and an increase in the relative percentage (about 44-50%) of glucosinolate. Interestingly, the PAW polyphenol extract did not cause any cytotoxic effect and caused a lower imbalance in the redox status compared to an untreated sample. The obtained results support the use of PAW technology for fresh-cut vegetables to preserve their nutritional properties.
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