Coconut milk treated by atmospheric cold plasma: Effect on quality and stability

Yang Chen; Yile Chen; Yajing Fang; Zhisheng Pei; Weimin Zhang

doi:10.1016/j.foodchem.2023.137045

Coconut milk treated by atmospheric cold plasma: Effect on quality and stability

Food Chem. 2024 Jan 1:430:137045. doi: 10.1016/j.foodchem.2023.137045. Epub 2023 Jul 28.

Authors

Yang Chen¹, Yile Chen¹, Yajing Fang¹, Zhisheng Pei², Weimin Zhang³

Affiliations

¹ School of Food Science and Engineering, Hainan University, Hainan 570228, China.
² School of Food Science and Engineering, Hainan University, Hainan 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
³ School of Food Science and Engineering, Hainan University, Hainan 570228, China. Electronic address: zhwm1979@163.com.

PMID: 37541035
DOI: 10.1016/j.foodchem.2023.137045

Abstract

Commercial sterilization plays an important role in extending the shelf-life of coconut milk. However, thermal sterilization affects the quality of coconut milk. This study was initiated to evaluate the effects of atmospheric cold plasma (ACP) treatment on some important quality parameters of coconut milk. ACP treatment had a slight effect on physicochemical characteristics and nutritional ingredients while it obviously reduced the colony count. Furthermore, ACP treatment obviously promoted the formation of lactone, an indispensable volatile substance in coconut milk. Insufficient or moderate ACP treatment had subtle effect on the sensory quality. Notably, moderate ACP treatment reduced the droplet size from 28.0 μm to 18.6 μm, and improved the stability during storage and centrifugation, especially at 60 kV 60 s. Overall, sterilization of coconut milk by ACP at 60 kV 60 s was the most ideal. This study can provide theoretical guidance for the application of ACP in liquid food.

Keywords: Atmospheric cold plasma; Coconut milk; Commercial sterilization; Quality; Stability.

MeSH terms

Cocos
Milk
Plasma Gases*

Substances

Plasma Gases