Hosseini Seyed Mehdi, Rostami Sajad, Hosseinzadeh Samani Bahram, Lorigooini Zahra
Department of Mechanical Engineering of Biosystems Shahrekord University Shahrekord Iran.
Medical Plants Research Center Basic Health Sciences Institute Shahrekord University of Medical Sciences Shahrekord Iran.
Food Sci Nutr. 2020 Jan 20;8(2):870-883. doi: 10.1002/fsn3.1364. eCollection 2020 Feb.
One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.
非热方法之一是大气压冷等离子体（APCP）。在本研究中，研究了冷等离子体对酸樱桃汁中细菌减少以及酸樱桃汁定性特性（包括总酚含量（TPC）、总花青素含量（TAC）和维生素C）的影响。自变量包括等离子体暴露时间（1、5和9分钟）、施加的场强（25、37.5和50 kV/cm）、进料气体氧气含量（0%、0.5%和1%）以及样品深度（0.5、1和1.5 cm）。结果表明，氩气中氧气含量的增加对细菌减少的影响最大，等离子体暴露使酸樱桃汁中的细菌减少了6个对数周期。优化结果表明，当等离子体消除所有细菌时，TPC保持不变，TAC和维生素C分别下降了4%和21%，而热方法使TPC增加了23%，TAC和维生素C分别下降了26%和77%。这些结果表明，与传统热方法相比，使用APCP对酸樱桃汁进行巴氏杀菌对果汁的定性特性影响较小，该方法可作为传统热方法的合适替代方法。
