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Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

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Abstract

Although atmospheric cold plasma is well known for nonthermal inactivation of microorganisms on surfaces, few studies examine its application to liquid food within a package. This study explores the decontamination efficiency of high voltage atmospheric cold plasma (HVACP) on Salmonella enterica serovar Typhimurium (S. enterica) in orange juice (OJ). Both direct and indirect HVACP treatments of 25-mL OJ induce greater than a 5-log reduction in S. enterica following 30 s of treatment with air and MA65 gas with no storage. For 50-mL OJ, 120 s of direct HVACP treatment followed by 24-h storage induced a 2.9-log reduction of S. enterica in air and a 4.7-log reduction in MA65 gas; 120 s of indirect HVACP treatment followed by 24-h storage resulted in a 2.2-log reduction in air and a 3.8-log reduction in MA65. No significant (P < 0.05) Brix or pH change occurred following 120-s HVACP treatment. Applying 120-s HVACP direct treatment reduced vitamin C by 22% in air (compared to 50% for heat pasteurization) and pectin methylesterase activity by 74% in air and 82% in MA65. These results demonstrate that HVACP can effectively inactivate Salmonella in OJ with minimal quality degradation.

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Acknowledgments

The authors thank Ms. Jeanette Jensen and Dr. Nikhil Mahnot from the Department of Food Science, Mr. Russell Brayfield from the School of Nuclear Engineering, and Dr. Hu Shi from the School of Agricultural and Biological Engineering at Purdue University for assistance with the HVACP system and optical absorption spectroscopy measurements and data analysis. We also gratefully acknowledge funding from the College of Agriculture at Purdue University.

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Authors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA

    Lei Xu

  2. School of Nuclear Engineering, Purdue University, West Lafayette, IN, 47907, USA

    Allen L. Garner

  3. School of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, 47907, USA

    Bernard Tao

  4. Center for Crops Utilization Research, BioCentury Research Farm, Boone, IA, 50036, USA

    Kevin M. Keener

  5. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011-1061, USA

    Kevin M. Keener

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  1. Lei Xu
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  2. Allen L. Garner
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  3. Bernard Tao
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  4. Kevin M. Keener
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Correspondence to Allen L. Garner or Bernard Tao.

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Xu, L., Garner, A.L., Tao, B. et al. Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma. Food Bioprocess Technol 10, 1778–1791 (2017). https://doi.org/10.1007/s11947-017-1947-7

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  • DOI: https://doi.org/10.1007/s11947-017-1947-7

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