Degree Type

Creative Component

Semester of Graduation

Fall 2020

Department

Food Science and Human Nutrition

First Major Professor

Terri Boylston

Degree(s)

Master of Science (MS)

Major(s)

Food Science and Technology

Abstract

Background:

Atmospheric cold plasma (ACP) is a novel non-thermal processing method, In the past decade, research has demonstrated that it is effective in inactivating microorganisms such as Salmonella enterica subsp. enterica and E. coli O157:H7, yeasts, and molds in food products. Moreover, it does not require any chemical reagents. The only cost of this treatment is natural gas and electricity. In this way, ACP is also a cost-efficient and environmentally friendly technology. Compared to thermal processing, non-thermal processing can result in greater nutritional value and quality attributes, such as color, pH, and texture. Therefore, it is important to determine the impact of ACP on quality attributes in determining the viability of ACP as alternative to thermal processing treatments.

Scope and approach:

This review paper discusses how ACP affects the sensory quality, nutritional quality, and microbial quality of fruit juice and summarizes the possible mechanisms involved ACP processing of juices.

Key findings and conclusions:

ACP treatment does not visually change the color of the fruit juices such as apple juice, orange juice compared to the untreated fruit juices. The decrease in pH of the juices treated with ACP is not significant. Ascorbic acid content and antioxidant capacity of ACP treated juices are lower than untreated juices but higher than thermally processed treated juices. However, the results on the effect of ACP on the anthocyanin content of juices is inconclusive. ACP treatment results in the reduction of microbial load in fruit juices. The extent of bacterial inactivation depends on the clarity, pH of the juice, depth of the treated sample, and source of cold plasma. In comparison to thermal processing, ACP treatment of fruit juices can produce a safe product by achieving the needed reduction in microbial load, with improved nutritional and sensory quality.

Key words: ACP treatment, cold plasma, sensory quality, nutritional quality, microbial quality

Copyright Owner

Xiaoshuang Yu

File Format

Word

Embargo Period (admin only)

12-4-2020

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