Application of gas phase surface discharge plasma with a spray reactor for Zygosaccharomyces rouxii LB inactivation in apple juice |
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| Affiliation: | 1. College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China;2. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China;3. College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China;1. Universidade Federal do Ceara, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, BRAZIL;2. Universidade Federal do Ceara, Departamento de Tecnologia dos Alimentos, Campus do Pici, Bloco 858, 60455-760 Fortaleza, CE, BRAZIL;1. Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, 14195 Berlin, Germany;2. Leibniz Institute for Agricultural Engineering Potsdam, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany;1. Department of Agricultural and Biological Engineering, Purdue University, 225 S. University Street, West Lafayette, IN 47907, USA;2. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA;3. Center for Crops Utilization Research, Department of Food Science and Human Nutrition, Iowa State University, Food Science Bldg, 2312 Wallace Road, Ames, IA 50011, USA |
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| Abstract: | The effects of the gas phase surface discharge plasma system with a spray reactor on yeast in 12, 36, and 60°Brix apple juice were evaluated. Results indicated that the number of Zygosaccharomyces rouxii LB cells in 0.5 L of 12°Brix apple juice was reduced by 5.60 log10 after discharge plasma treatment for 30 min. When the soluble solids content increased from 12 to 60°Brix, yeast inactivation was decreased by 2.55 log10. After treatment, the pH level of the apple juice only slightly increased, and the titratable acidity and concentration of reducing sugars remained unchanged. The total color differences between the plasma-treated and untreated samples in 12, 36, and 60°Brix apple juice were 9.53, 7.97, and 3.86. Meanwhile, the concentrations of alcohols, esters, aldehydes, and ketones—the main components of volatile compounds showed no significant change (p < 0.05).Industrial relevanceInactivation of microorganisms using nonthermal plasma technology can reduce food costs and minimize changes in food products and is therefore an alternative to heat-based technology. The proposed research showed that the gas phase surface discharge plasma treatment with a spray reactor can effectively reduce Zygosaccharomyces rouxii in apple juice. In addition, the effect of plasma treatment on the color and volatile compounds of the apple juice were determined. This study provided a technical support for the application of plasma technology in apple juice processing. |
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