Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage

The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintai...

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Detalles Bibliográficos
Autores principales: Starek, Agnieszka, Pawłat, Joanna, Chudzik, Barbara, Kwiatkowski, Michał, Terebun, Piotr, Sagan, Agnieszka, Andrejko, Dariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6558055/
https://www.ncbi.nlm.nih.gov/pubmed/31182762
http://dx.doi.org/10.1038/s41598-019-44946-1
Descripción
Sumario:The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintaining physicochemical properties in tomato juice - CAP technology was utilized in this study. Dry matter content and pH were not significantly influenced by CAP generated in GlidArc reactor. Small increase of lycopene, and slight loss of vitamin C content were observed.

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