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<p>Traditional juice preservation methods often depend on heat treatments, which can degrade the physicochemical properties of juice. To challenge this, atmospheric cold plasma (ACP) offers an innovative, non-thermal alternative for preserving fruit juices. This research examines the effects of ACP treatment on physicochemical characteristics, antioxidants, morphological, and crystalline properties in red dragon fruit (DF) juice for 28&#xa0;days at 4 ± 1&#xa0;°C. DF pulp was subjected to ACP treatments at different voltage levels (10, 20, 30&#xa0;kV) and treatment times (10, 20, 30&#xa0;min). Total phenols significantly (p &lt; 0.05) increased after ACP treatment with a remarkable 37.59% increment at the end days during storage period. Regardless of voltage levels, flavonoid and antioxidant levels were decreased at longer exposure time, and storage period but remained higher than the untreated DF juice measuring 14.15 ± 0.06&#xa0;mg QE/100&#xa0;mL and 80.23 ± 0.08% for TFC and antioxidant levels, respectively. By the end of 28&#xa0;days, the total soluble solids of ACP treated DF juice increased whereas the pH of the treated DF juice significantly (p &lt; 0.05) dropped. The color quality, transmittance, and stability in ACP treated juice improved, showcasing enhanced red and blue hues with increased lightness compared to the untreated juice. Moreover, ACP treatment resulted in cracks on the surface microstructure due to plasma reactive species compared to the untreated sample. Furthermore, ACP treatment detected better crystallinity of the DF pulp. Overall, these findings highlight that ACP is a potential non-thermal technique that enhances the quality and shelf life of fresh DF juice, possibly offering an alternative for traditional heat treatment methods in the juice industry.</p>

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Effect of non–thermal plasma on physiochemical properties, antioxidant activities, morphological and crystalline structures of red dragon fruit (Hylocereus polyrhizus) juice during storage

  • 期刊论文

  • 发表日期：

    2025年4月25日

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  • Jawaharlal Nehru Garimella,
  • Samuel Jaddu,
  • Rama Chandra Pradhan

摘要

Traditional juice preservation methods often depend on heat treatments, which can degrade the physicochemical properties of juice. To challenge this, atmospheric cold plasma (ACP) offers an innovative, non-thermal alternative for preserving fruit juices. This research examines the effects of ACP treatment on physicochemical characteristics, antioxidants, morphological, and crystalline properties in red dragon fruit (DF) juice for 28 days at 4 ± 1 °C. DF pulp was subjected to ACP treatments at different voltage levels (10, 20, 30 kV) and treatment times (10, 20, 30 min). Total phenols significantly (p < 0.05) increased after ACP treatment with a remarkable 37.59% increment at the end days during storage period. Regardless of voltage levels, flavonoid and antioxidant levels were decreased at longer exposure time, and storage period but remained higher than the untreated DF juice measuring 14.15 ± 0.06 mg QE/100 mL and 80.23 ± 0.08% for TFC and antioxidant levels, respectively. By the end of 28 days, the total soluble solids of ACP treated DF juice increased whereas the pH of the treated DF juice significantly (p < 0.05) dropped. The color quality, transmittance, and stability in ACP treated juice improved, showcasing enhanced red and blue hues with increased lightness compared to the untreated juice. Moreover, ACP treatment resulted in cracks on the surface microstructure due to plasma reactive species compared to the untreated sample. Furthermore, ACP treatment detected better crystallinity of the DF pulp. Overall, these findings highlight that ACP is a potential non-thermal technique that enhances the quality and shelf life of fresh DF juice, possibly offering an alternative for traditional heat treatment methods in the juice industry.