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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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
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author Starek, Agnieszka
Pawłat, Joanna
Chudzik, Barbara
Kwiatkowski, Michał
Terebun, Piotr
Sagan, Agnieszka
Andrejko, Dariusz
author_facet Starek, Agnieszka
Pawłat, Joanna
Chudzik, Barbara
Kwiatkowski, Michał
Terebun, Piotr
Sagan, Agnieszka
Andrejko, Dariusz
author_sort Starek, Agnieszka
collection PubMed
description 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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spelling pubmed-65580552019-06-19 Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage Starek, Agnieszka Pawłat, Joanna Chudzik, Barbara Kwiatkowski, Michał Terebun, Piotr Sagan, Agnieszka Andrejko, Dariusz Sci Rep Article 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. Nature Publishing Group UK 2019-06-10 /pmc/articles/PMC6558055/ /pubmed/31182762 http://dx.doi.org/10.1038/s41598-019-44946-1 Text en © The Author(s) 2019 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Starek, Agnieszka
Pawłat, Joanna
Chudzik, Barbara
Kwiatkowski, Michał
Terebun, Piotr
Sagan, Agnieszka
Andrejko, Dariusz
Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title_full Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title_fullStr Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title_full_unstemmed Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title_short Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
title_sort evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
topic Article
url 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
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