Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage
A. StarekDepartment of Biological Bases of Food and Feed Technologies of University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, PolandJoanna PawłatInstitiute of Electrical Engineering and Electrotechnologies of Lublin, University of Technology, Nadbystrzycka 38a, 20-618, Lublin, Poland. [email protected]Barbara ChudzikDepartment of Cell Biology, Institute of Biology and Biochemistry, Maria Curie-Skłodowska University, Akademicka 19, 20-033, Lublin, PolandMichał KwiatkowskiInstitiute of Electrical Engineering and Electrotechnologies of Lublin, University of Technology, Nadbystrzycka 38a, 20-618, Lublin, PolandPiotr TerebunInstitiute of Electrical Engineering and Electrotechnologies of Lublin, University of Technology, Nadbystrzycka 38a, 20-618, Lublin, PolandAgnieszka SaganDepartment of Biological Bases of Food and Feed Technologies of University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, PolandDariusz AndrejkoDepartment of Biological Bases of Food and Feed Technologies of University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
2019en
ABI
Аннотация
The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintaining physicochemical properties in tomato juice - CAP technology was utilized in this study. Dry matter content and pH were not significantly influenced by CAP generated in GlidArc reactor. Small increase of lycopene, and slight loss of vitamin C content were observed.
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