Food Science and Technology

Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma

A. Starek, A. Sagan, et al.

Discover how Cold Atmospheric pressure Plasma (CAP) transforms food processing by providing an effective method for microbial decontamination without compromising the quality of NFC tomato juice. The research conducted by Agnieszka Starek, Agnieszka Sagan, Dariusz Andrejko, Barbara Chudzik, Zbigniew Kobus, Michał Kwiatkowski, Piotr Terebun, and Joanna Pawłat reveals that CAP is a promising technique for waste-free food preservation.... show more

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.

Publisher

Scientific Reports

Published On

Oct 27, 2020

Authors

Agnieszka Starek, Agnieszka Sagan, Dariusz Andrejko, Barbara Chudzik, Zbigniew Kobus, Michał Kwiatkowski, Piotr Terebun, Joanna Pawłat

DOI

https://doi.org/10.1038/s41598-020-77977-0

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