Color change of orange and carrot juice blend treated by non-thermal atmospheric plasma

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dc.citation.spagee13525
dc.citation.volume42
dc.contributor.authorVukić, Milan
dc.contributor.authorVujadinović, Dragan
dc.contributor.authorIvanović, Marko
dc.contributor.authorGojković, Vesna
dc.contributor.authorGrujić, Radoslav
dc.date.accessioned2023-07-21T11:01:42Z
dc.date.available2023-07-21T11:01:42Z
dc.date.issued2017
dc.description.abstractDielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non-thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non-thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established.
dc.identifier.doi10.1111/jfpp.13525
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/517
dc.language.isoen
dc.publisherWiley
dc.sourceJournal of Food Processing and Preservation
dc.titleColor change of orange and carrot juice blend treated by non-thermal atmospheric plasma
dc.typeArticle
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