Plasma modification in fruit juices: Changes in structure, colour, rheological parameters and sensory properties.

Cold plasma is an eco-friendly technology suitable for processing heat-sensitive food components. Compared to thermal treatments, the technique has the competence in delivering good quality, sensorial accepted, safe food products to the market. Consisting of a high-energy system of reactive species, plasma incurs interaction with the food components causing physical-chemical alterations, without employing any chemical agents to the system. Understanding system efficacy requires evaluating plasma effects on various food properties. The review focuses on the influence of plasma on the physical and sensory properties of fruit juices. Studies suggest the positive and negative inclinations in colour value of samples without deviating from acceptable range. Plasma has exhibited an ability to uphold the particle size distribution which in turn contributes towards the cloud stability, flow behaviour, and viscosity value. The taste, appearance, and mouthfeel of the plasma treated samples were superior than thermal treatments emphasising their value.