Some authors have analyzed the impact of this technique on the physicochemical properties of this type of products. These oxidative stresses can cause cell death by damaging macromolecules such as deoxyribonucleic acid, proteins, lipids, and affecting the cellular metabolism 23– 26.Īvailable research results have indicated the antibacterial and antifungal activity of cold atmospheric plasma applied to pasteurized juices contaminated with pathogenic microflora prior to the treatment. The plasma-generated reactive species and plasma induced endogenous ROS possibly contributed to microbial death synergistically 22. Studies on the effect of plasma on microbial cells in organic media have shown that CAP induce significant oxidative stress in bacterial and fungal cells and trigger intracellular production of reactive oxygen species (ROS). The use of cold atmospheric plasmas as a sterilization technique has many advantages, including low costs, avoidance of chemicals and undesirable changes in products associated with heat treatment. Non-equilibrium low pressure-plasmas are extensively studied as a new sterilization and decontamination method in the field of medicine, sanitation and food processing 18– 21. can be generated, both in surrounding gaseous environments, and as a result of plasma interaction with liquid media 16, 17. OH), superoxide (O 2 −), hydrogen peroxide (H 2O 2), etc.
#File juicer 4.34 free
CAP is a unique state of matter with properties of ionized gas, in which many biochemically active factors like charged particles (ions and electrons), photons and ultra-violet (UV) radiation, free radicals, reactive oxygen and nitrogen species (RONS), including atomic nitrogen (N), and nitric oxide (NO), peroxynitrite (ONOO −) and derived species, atomic oxygen (O), hydroxyl radical ( The suitability of this technique is supported by its high efficiency in removal of microorganisms without the need for thermal treatment of the raw material. Therefore, it is important to search for new methods for processing freshly pressed fruit or vegetable juices yielding a microbiologically pure product with an extended shelf life and all nutritional values indispensable for the proper function of the consumer's organism.Ĭold atmospheric plasma (CAP) is an interesting alternative to the current food processing methods 11– 15. Due to the low degree of processing, unpasteurized juices are a reservoir of natural microflora, but may also be vectors of undesirable pathogenic microorganisms 2, 7– 10. A serious problem for the industry is the microbiological instability of such products during longer storage associated with not only adverse organoleptic and sensory changes but also, most importantly, microbiological hazards to the consumer.
Unfortunately, since no heat treatment is applied, NFC juices must be transported and stored in refrigerated conditions (2–6 ☌) and their shelf life is only one day. Tomato juice is characterized by low calorific value, richness of minerals, and high content of nutritionally valuable carotenoids, flavonoids, and vitamin C 1– 6. The high consumption of this product is associated with not only its refreshing taste stimulating appetite but also its high nutritional value. tomato juice, which is one of the most widely produced juices worldwide, deserves special attention. clear juices) contain several-fold higher amounts of beneficial bioactive compounds, which exhibit strong anti-cancer, anti-inflammatory, and anti-aging activities. Many scientific studies confirm that cloudy juices (vs. They are produced by pressing fruit pulp or mechanical mashing raw materials.
At present, not-from-concentrate juices (NFC) also referred to as one-day or fresh juices are premium products on the food market.
0 kommentar(er)
