Quality and antioxidant properties of mixed fruit juice as affected by cold plasma treatment

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Harran Tarım ve Gıda Bilimleri Dergisi
Volume:28 Issue:4
Quality and antioxidant properties of mixed fruit juice as affected by cold plasma treatment

Quality and antioxidant properties of mixed fruit juice as affected by cold plasma treatment

Authors : Ecre Şahinoğlu, Celale Kırkın Gözükırmızı

Pages : 711-719

Doi:10.29050/harranziraat.1405216

View : 65 | Download : 44

Publication Date : 2024-12-15

Article Type : Research Paper

Abstract :This study aimed to assess the effects of cold plasma treatment on some quality and antioxidant properties of mixed fruit juices. Fresh mixed juice of apple, black carrot, and strawberry was subjected to dielectric barrier discharge cold plasma (DBDCP) treatment (40 kV) for 10 (CP10), or 20 min (CP20) or heat treated (HT) at 95 °C for 2 min. The samples which were not DBDCP- or heat-treated were used as the control. The changes in the titratable acidity, pH, total soluble solids, color, natural microbial load, total phenolic content (TPC), and antioxidant activity upon the treatments were evaluated. The DBDCP treatment did not cause any significant differences in the titratable acidity, pH, total soluble solids content and TPC, while the heat treatment led to a decrease in the titratable acidity and TPC. Also, the total color difference was higher upon the heat treatment than the DBDCP treatment. The HT samples demonstrated lower L* value and higher a*, b*, and C* values than the other samples. Furthermore, there was no change in the cupric ion-reducing antioxidant capacity (CUPRAC) of DBDCP-treated samples, but the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in CP20 than that was in the control and CP10. On the other hand, HT samples demonstrated lower antioxidant activity than the control and DBDCP-treated samples. On the other hand, the yeast-mold count was not changed by the DBDCP treatment but reduced to below the detection limit upon the heat treatment. Thus, it can be said that DBDCP treatment of mixed fruit juice can be used to enhance the antioxidant activity, but more studies are required to guarantee microbial safety.
Keywords : soğuk plazma, meyve suyu, antioksidan aktivite, kalite

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