Non-thermal pasteurization of fresh apple juice by cold air plasmas
Tarabová B., Žilková A., Tampieri F., Marotta E., Paradisi C., Krewing M., Bandow J., Machala Z.
22nd Symposium on Applications of Plasma Processes and 11th EU-Japan Joint Symposium on Plasma Processing SAPP XXII, Štrbské Pleso (Slovakia), January 18-24, p. USB (2019)
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Abstract: Cold air plasma (CAP) generated by the transient spark discharge in air was successfully tested
for non-thermal pasteurization of fresh apple juice. Inactivation of model pathogens of bacteria
and yeasts and extended shelf-life time of the juice were achieved. Minimal effects of CAP
treatment on juice chemical and sensory properties (i.e. color, pH, degradation of important juice
components, chemical composition) were observed. Successful inactivation of peroxidase enzyme
typically responsible for the undesirable juice browning was achieved. By comparing two systems
of juice treatment – the static (batch) system was evaluated as more efficient for bacterial
inactivation and less affecting the juice properties compared to the electrospray system.
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