Application of cold plasma, a novel nonthermal method on fruit juices: A review on quality and safety
Main Article Content
Keywords
cold-plasma; fruit-juices; quality; microbe; active species; degradation
Abstract
Growing consumer demand for minimally processed foods with high quality and safety standards has gained interest in nonthermal decontamination methods for fruit juices. Cold plasma (CP) has emerged as a promising technology in the food industry, offering numerous advantages, such as safety, versatility, environmental friendliness and efficiency. This review paper provides a comprehensive examination of recent advances in CP application for fruit juice processing, focusing on microbial inactivation and its effect on bioactive components along with the interaction with active plasma species. Additionally, the paper also analyzes variations in operating parame-ters of CP that influence the quality of fruit juices. The data from the existing studies indicated that CP treatment resulted in microbial inactivation ranging from 0.15 to 7.4-log cycles. Additionally, enzymatic activity decreased by up to 54%, antioxidant activity improved by up to 261%, and anthocyanin levels increased by 35%, compared to the control samples. The CP shows promising results in retaining the juice’s physicochemical properties with minimal degradation. However, the scaling up of CP technology commercially is still a challenge. Further experimental studies are required in fruit juice processing for industrial applications to get a better idea for understanding the interactions between plasma active species and juice components.
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Feb 5, 2025
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