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

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

doi:10.1038/s41598-020-77977-0

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

Sci Rep. 2020 Dec 1;10(1):20959. doi: 10.1038/s41598-020-77977-0.

Authors

Agnieszka Starek¹, Agnieszka Sagan¹, Dariusz Andrejko¹, Barbara Chudzik², Zbigniew Kobus³, Michał Kwiatkowski⁴, Piotr Terebun⁴, Joanna Pawłat⁵

Affiliations

¹ Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland.
² Department of Biological and Environmental Education with Zoological Museum, Maria Curie-Skłodowska University, Akademicka 19 st, 20-033, Lublin, Poland.
³ Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland.
⁴ Institiute of Electrical Engineering, Electrotechnologies, Lublin University of Technology, Nadbystrzycka 38a st, 20-618, Lublin, Poland.
⁵ Institiute of Electrical Engineering, Electrotechnologies, Lublin University of Technology, Nadbystrzycka 38a st, 20-618, Lublin, Poland. askmik@hotmail.com.

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.

Publication types

Research Support, Non-U.S. Gov't