Abstract
Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life.
Highlights
Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing
The presence of Escherichia coli must be under strict control and should not exceed 100 CFU/g (2 log[10] CFU/g)
No pathogenic Listeria monocytogenes and Salmonella bacteria were detected in the control and plasmatreated tomato juice samples
Summary
Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. Many scientific studies confirm that cloudy juices (vs clear juices) contain several-fold higher amounts of beneficial bioactive compounds, which exhibit strong anti-cancer, anti-inflammatory, and anti-aging activities One of such products, i.e. tomato juice, which is one of the most widely produced juices worldwide, deserves special attention. Cold atmospheric plasma (CAP) is an interesting alternative to the current food processing methods[11,12,13,14,15] The suitability of this technique is supported by its high efficiency in removal of microorganisms without the need for thermal treatment of the raw material. The use of cold atmospheric plasmas as a sterilization technique has many advantages, including low costs, avoidance of chemicals and undesirable changes in products associated with heat treatment. The plasma-generated reactive species and plasma induced endogenous ROS possibly contributed to microbial death
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