ArticleFoods (Basel, Switzerland)2025
The Effect of Gliding Arc Discharge Low-Temperature Plasma Pretreatment on Blueberry Drying.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support.Foods (Basel, Switzerland) · 2026Review
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Mechanical modification and ultrasound-assisted osmotic dehydration for mass transfer intensification during blueberry convective drying.Ultrasonics sonochemistry · 2026Article
- Cold Plasma as a Promising Non-Thermal Strategy for Enhancing Food Safety: A Review of Microbial and Mycotoxin Decontamination.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study evaluates the effects of gliding arc discharge low-temperature plasma (GAD-LTP) pretreatment on the drying performance and quality attributes of blueberries. Fresh blueberries were pretreated under varying conditions-treatment durations of 6 s, 12 s, and 18 s and power levels of 300 W, 600 W, and 900 W-prior to convective hot air drying at 65 °C. Results demonstrate that plasma pretreatment significantly reduced drying time, with an 18 s treatment at 900 W reducing drying time by 31.25%. Moisture diffusion coefficients increased with both treatment duration and power. Under optimal conditions, total phenolic content improved by up to 33.47%, while anthocyanin retention initially declined then recovered, reaching a 7.9% increase over the control. However, plasma-treated samples exhibited darker color due to surface etching and oxidation. Rehydration capacity improved, with a maximum enhancement of 27.94%. Texture analysis indicated increased hardness and decreased adhesiveness and chewiness in treated samples. Overall, GAD-LTP pretreatment enhances drying efficiency and preserves bioactive compounds in dried blueberries, offering a scalable approach for industrial application.
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Registered trials
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