Abstract Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

Resumo O tratamento térmico é utilizado na indústria de suco de laranja para neutralizar a ação de microrganismos patogênicos. No entanto, pode reduzir o valor nutricional do suco. Assim, o estudo avaliou o tratamento com plasma frio como método alternativo contra Escherichia coli e Candida albicans em suco de laranja 'Lima'. Ambos os tratamentos, plasma e calor, reduziram a quantidade de E. coli no suco, inativando 16.72 e 100%, respectivamente. O plasma não inativou C. albicans, mas o tratamento térmico inativou 100%. Plasma e tratamento térmico aumentaram o ângulo Hue e a luminosidade do suco (tom mais amarelo). O plasma reduziu o conteúdo de vitamina C, carotenóides e polifenóis, enquanto aumentou os flavonóides. O tratamento térmico reduziu o teor de carotenóides. No entanto, nem o calor nem o tratamento com plasma alteraram a atividade antioxidante. O tratamento com plasma reduziu a intensidade da cor (croma), o teor de sólidos solúveis e a razão de acidez, açúcares totais e o teor de vitamina C do suco em comparação com os sucos tratados termicamente e controle. O suco tratado com plasma apresentou maiores teores de flavonóides amarelos, fenólicos totais e atividade antioxidante até o 12º dia de armazenamento.

Natural fibers, mainly those lignocellulosic extracted from plants, have, in the past few decades, attracted the attention not only of scientists but also of industrial technologists of our society interested in their engineering materials. As it is well known, uses of natural fiber in clothes carpets, baskets, ropes and low cost construction roofing has existed from the beginning of our civilization. Today environmental and energy saving issues are motivating research works on new uses of lignocellulosic fibers in polymer composites. Moreover, industrial application of lignocellulosic fiber composites are already in technological sectors such the automobile industry, packing and civil construction. In addition to environmental, economical and social benefits, some lignocellulosic fibers present specific properties that are not comparable to those of other synthetic fiber used for polymer composite reinforcement. In fact, the mechanical strength and stiffness of any natural fibers is, however, significantly inferior and needs to be improved in order to compete with those of the synthetic fibers. The present work investigated the effect of electron beam irradiation on the mechanical behavior of the buriti petiole fiber, which presents a potential for composite reinforcement. Distinct lots of buriti fibers were irradiated at 50, 250 and 500 kGy using a 1.5 MeV electron beam accelerator. The results showed marked changes in the tensile properties of the buriti petiole fiber. This was discussed in terms of the structural modifications occurring in the irradiated lignocellulosic structure.