[20p-A106-2~13] 8.4 Plasma life sciences

△ [20p-A106-12] Increased Amounts of Food Functional Ingredients due to Quasi-Atmospheric Pressure Low Temperature Air Plasma Jet Irradiation

〇(B)Takumi Matumura¹, Ryutaro Sogawa², Nene Hashimura², Koichi Ohashi¹, Rie Mukai², Retsuo Kawakami¹ (1.Department of Science and Engineering, Tokushima Univ., 2.Department of Bioscience and Bioindustry, Tokushima Univ.)

Keywords:quasi-atmospheric pressure low temperature air plasma jet, food functional ingredients, amount increase effect

In recent years, the aging society and lifestyle-related diseases have been regarded as problems, and there has been growing interest in preventive medicine that promotes the intake of food functional ingredients.In particularly, we focused on potassium and polyphenols as food functional components. Potassium intake promotes salt elimination, which is a major factor in hypertension.Polyphenol intake inhibits the development of diabetes mellitus and atherosclerosis.The present study has found that quasi-atmospheric pressure low temperature air plasma jet irradiation increased the amount of potassium in onions after harvest.