Kumar Sitesh, Pipliya Sunil, Srivastav Prem Prakash, Srivastava Brijesh, Battula Satyanarayana Reddy, Sen Ramkrishna
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.
Department of Food Engineering & Technology, Tezpur University, Tezpur, Assam, India.
J Food Sci. 2024 Oct;89(10):6127-6141. doi: 10.1111/1750-3841.17284. Epub 2024 Aug 26.
This study aimed to compare the untreated, cold plasma (CP)-optimized (30 kV/5 mm/6.7 min), CP-extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology), microstructure (optical microscope), bioactive compounds (polyphenol, ascorbic acid, and sugar compounds), and sensory characteristics of kiwifruit juice. The pH, TSS, and TA were not significantly affected in CP and TT juice, whereas the ΔE (6.52) of TT juice lies in the range of "greatly visible." The microstructure characteristics of juice significantly changed after CP and thermal treatment. The cell and tissue disruption in CP-extreme and thermally treated juice was more than CP-optimized. The particle size of juice decreased irrespective of treatment, but the span value of CP-optimized juice was the lowest. Further, the CP treatment showed a lower consistency index, apparent viscosity, and pseudoplasticity of juice than the thermal treatment. The CP-treated juice retained bioactive and nutritional attributes more than thermally treated juice. The CP-optimized, CP-extreme, and thermal treatment reduced the sucrose content by 54, 55, and 23%, while the fructose and glucose content were increased by 17, 12, & 93%, and 17, 11 & 99%, respectively. Among the CP-treated juice, CP-optimized (71.36 mg/100g) contained a higher amount of ascorbic acid than the CP-extreme (64.36 mg/100g). Based on the similarity values in the fuzzy logic analysis, the sensory attributes of CP-optimized treated juice were superior to CP-extreme and thermal treated. PRACTICAL APPLICATION: In this era, non-thermal processing techniques are trending for retaining the nutrition and stability of juice. The old plasma (CP)-treated kiwifruit juice had better nutritional, bioactive compounds, and sensory attributes than the thermally treated juice. Further, the CP-treated juice had higher flowability and lower viscosity, making it ideal for juice processing. The conclusions drawn suggest that CP processing is a better alternative for processing kiwifruit juice than thermal processing.
本研究旨在比较未经处理的、冷等离子体（CP）优化处理（30 kV/5 mm/6.7分钟）、CP极端处理（30 kV/2 mm/10分钟）以及热处理（TT）（90℃/5分钟）的猕猴桃汁，比较内容基于其物理化学性质（pH值、总可溶性固形物（TSS）、可滴定酸度（TA）、总颜色变化（ΔE））、物理性质（粒径和流变学）、微观结构（光学显微镜观察）、生物活性化合物（多酚、抗坏血酸和糖类化合物）以及猕猴桃汁的感官特性。CP处理和TT处理的果汁中，pH值、TSS和TA没有受到显著影响，而TT处理果汁的ΔE（6.52）处于“明显可见”范围内。CP处理和热处理后，果汁的微观结构特征发生了显著变化。CP极端处理和热处理果汁中的细胞和组织破坏程度大于CP优化处理的果汁。无论何种处理，果汁的粒径均减小，但CP优化处理果汁的跨度值最低。此外，与热处理相比，CP处理使果汁的稠度指数、表观粘度和假塑性更低。CP处理的果汁比热处理的果汁保留了更多的生物活性和营养属性。CP优化处理、CP极端处理和热处理分别使蔗糖含量降低了54%、55%和23%，而果糖和葡萄糖含量分别增加了17%、12%和93%，以及17%、11%和99%。在CP处理的果汁中，CP优化处理的果汁（71.36毫克/100克）比CP极端处理的果汁（64.36毫克/100克）含有更高含量的抗坏血酸。基于模糊逻辑分析中的相似度值，CP优化处理果汁的感官属性优于CP极端处理和热处理的果汁。实际应用：在这个时代，非热加工技术在保留果汁营养和稳定性方面正成为趋势。冷等离子体（CP）处理的猕猴桃汁比热处理的果汁具有更好的营养、生物活性化合物和感官属性。此外，CP处理的果汁具有更高的流动性和更低的粘度，使其成为果汁加工的理想选择。所得结论表明，与热处理相比，CP处理是加工猕猴桃汁的更好选择。
