A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage

Abstract

This study aimed to investigate the efficacy of DBD cold plasma (CP) on carrot juice quality maintenance and develop suitable shelf life models based on carotenoid degradation and total mesophilic bacteria (TMB) growth. The physicochemical, microbial, and sensory properties of carrot juice treated with CP (8, 10, and 12 kV for 3 min) and heat (80 °C for 7 min) were evaluated during storage at 4 °C for 21 days. Results showed carrot juice treatment with the lowest voltage (8 kV) better preserved the physicochemical properties (ascorbic acid and total phenol), color changes, microbial growth, and sensory deterioration. The temperature effect on TMB growth was modeled using the Baranyi and Roberts model, followed by the Arrhenius and square root models. The Q10 and activation energy (Ea) values of TMB growth were higher than those for carotenoid degradation, proposing that bacterial growth could be a more reliable marker in the self life prediction of carrot juice treated by DBD cold plasma.