Effect of Cold Plasma on Disinfection of Fruit Juice

Fruits are a rich source of nutrients and the global consumption of fruit juices is increasing. The aim of this study is to investigate the mechanisms of microbial inactivation of cold plasma and the effect of this technology on the disinfection and quality characteristics of fruit juice. The researches conducted in the last decade have shown the ability of cold plasma technology in disinfecting various fruit juices, maintaining quality and nutritional value, not producing toxic compounds and minimal damage to the product. Therefore, cold plasma technology with many advantages such as low temperature, short time, high efficiency and reduced water consumption can be a good alternative to other food sterilization methods that more extensive studies in the field of plasma mechanisms, safety evaluation, optimization, standardization of parameters and considering Costs are necessary for scale-up and industrial implementation.

Effect of Cold Plasma on Disinfection of Fruit Juice Keywords:

Alternative Technology , Cold Plasma , Disinfection , Fruit Juice