The effects of processing time (10, 20 and 30 min) and plasma flow rate (10, 20 and 30 mL min⁻¹ of synthetic air) on the bioactive compounds of camu-camu juice (Myrciaria dubia) treated using glow plasma were evaluated herein. Plasma technology promoted the increase of the bioactive compounds’ concentration (antioxidant compounds, ascorbic acid and total monomeric anthocyanins) in the juice serum. Peroxidase and polyphenol oxidase presented the higher reduction of the enzymatic activity for treatments using plasma flow rate of 20 mL min⁻¹. The treatments with higher air flow rate presented great color change (ΔE* > 2). Furthermore, the bioavailability of ascorbic acid was increased after using plasma technology. Therefore, the cold plasma technology may represent a useful technique to improve the bioavailability of bioactive compounds in processed fruit juices.

评估了处理时间（10、20和30分钟）和血浆流速（10、20和30 mL min ^-1合成空气）对使用辉光等离子体处理的迷彩-迷彩汁（Myrciaria dubia）的生物活性化合物的影响在这里。血浆技术促进了果汁血清中生物活性化合物（抗氧化剂，抗坏血酸和总单体花色苷）浓度的增加。对于血浆流速为20 mL min ^-1的处理，过氧化物酶和多酚氧化酶表现出更高的酶活性降低。空气流速较高的处理会产生很大的颜色变化（ΔE*> 2）。此外，使用血浆技术后抗坏血酸的生物利用度增加。因此，冷血浆技术可能是提高加工果汁中生物活性化合物生物利用度的有用技术。