Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice

Abstract

The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2–5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food’s natural nourishment, composition, appearance, structure, and freshness.

Nitrogen Accumulation in Oyster (Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment

“…The aim of our study was, firstly, to define settings for a dielectric barrier discharge (DBD)-type CAP generator [12,[44][45][46][47][48][49][50][51] to achieve a reduction in two different viruses suspended in cell culture medium. Secondly, to use these settings for the treatment of oyster slurry, to study whether the exposure to ROS or RNS would result in changes in its chemical composition, in particular nitrogen contents, as such changes would raise the question of whether CAP-treated food has to be considered as "novel food" according to EU legislation [52].…”

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

“…On contrary, high voltage cold plasma non-thermal treatment (HVCP) is a new kind of non-thermal sterilization technique that has certain benefits and merits than traditional solvent extraction and processing techniques such as non-thermal and preserves heat-sensitive products that is gaining more attraction and importance as an alternative to heat treatment. Furthermore, equipment operation is simple, and there is no involvement of water, therefore, it can be widely used in the food industry [10,11,12,13,14]. Moreover, changes in the final product after treatment with HVCP should be considered for its practical implementation [15].…”

“…In recent years, the expectancy of the combinative effect of these non-thermal techniques in quality enhancement and reduction in the quality deterioration of fruit juices have been extensively studied [10,12,13]; a combination of two non-thermal techniques, pulse electric field (PEF) and US, has shown its capability to augment the safety and quality of fruit juices with minimal nutrient losses [20]. Furthermore, proved their potential to attenuate the microbial load in juices has been proven besides increasing the shelf life of the product.…”

Non-thermal plasma: An advanced technology for food industry

“…There are increases in membrane permeability and generation of reactive species observed when treated with DBD plasma (Xiang et al, 2018). Umair et al (2019) applied high-voltage cold plasma (HVCP) by using DBD to reduce microbial quality (total plate count, yeast and mold counts) in carrot juice. In this, DBD setup acted as a reaction cell which includes 2 mm of polypropylene sheets as dielectric barriers, two circular electrodes of 150 mm diameter (made with aluminum), high voltage wires, and AC dielectric test set.…”