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

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...

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Bibliographic Details
Published in:	Scientific reports Vol. 10; no. 1; p. 20959
Main Authors:	Starek, Agnieszka, Sagan, Agnieszka, Andrejko, Dariusz, Chudzik, Barbara, Kobus, Zbigniew, Kwiatkowski, Michał, Terebun, Piotr, Pawłat, Joanna
Format:	Journal Article
Language:	English
Published:	London Nature Publishing Group UK 01-12-2020 Nature Publishing Group
Subjects:	631/326 639/638/899 639/766/25 692/700/2814 Atmospheric pressure Chemical wastes Decontamination Food processing Humanities and Social Sciences multidisciplinary Physicochemical properties Science Science (multidisciplinary) Shelf life Tomatoes
Online Access:	Get full text
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Summary:	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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2045-2322 2045-2322
DOI:	10.1038/s41598-020-77977-0