Cold Plasma Treatment Enhances Kiwifruit Juice Quality and Taste

Jim Crocker
27th August, 2024

Cold Plasma Treatment Enhances Kiwifruit Juice Quality and Taste

Microscopic analysis shows that while the untreated control kiwifruit (Actinidia deliciosa) juice (a) contains large, intact cellular structures, both cold plasma-optimized (b) and extreme (c) treatments, along with thermal processing (d), cause progressively greater cell wall disruption.

Image adapted from: Kumar et al. / CC BY (Source)

Key Findings

  • The study from the Indian Institute of Technology Kharagpur explored cold plasma (CP) technology for processing kiwifruit juice
  • CP-treated kiwifruit juice retained more bioactive compounds, like vitamin C, compared to thermally treated juice
  • CP-optimized juice had better sensory attributes and a more uniform particle size distribution, enhancing its stability and texture
The recent study from the Indian Institute of Technology Kharagpur[1] aimed to enhance the processing of kiwifruit juice using cold plasma (CP) technology. This study compared untreated, CP-optimized, CP-extreme, and thermally treated (TT) kiwifruit juices across various parameters such as physicochemical, physical, microstructural, bioactive compounds, and sensory characteristics. Cold plasma is considered the fourth state of matter and has been highlighted as an alternative to thermal treatments due to its ability to induce fewer degradations of thermolabile bioactive compounds, such as natural pigments[2]. The study focused on optimizing CP treatment to retain the nutritional and sensory attributes of kiwifruit juice better than traditional thermal treatments. The researchers evaluated the pH, total soluble solids (TSS), and titratable acidity (TA) of the juices and found no significant differences between CP and TT treatments. However, the total color change (ΔE) was notably higher in TT juice, indicating more visible alterations, which could affect consumer acceptance. The microstructure analysis revealed significant changes in cell and tissue disruption post-treatment, with CP-extreme and TT juices showing more disruption compared to CP-optimized juice. This suggests that CP can effectively alter the microstructure of kiwifruit juice without extensive damage, unlike thermal treatments. Particle size analysis showed a decrease in size across all treatments, but the span value, which indicates particle size distribution, was lowest in CP-optimized juice. This means CP-optimized juice had a more uniform particle size distribution, enhancing its stability and texture. Additionally, CP-treated juice exhibited a lower consistency index, apparent viscosity, and pseudoplasticity than TT juice, making it more flowable and easier to process. The study also highlighted the superior retention of bioactive compounds in CP-treated juice. CP-optimized juice contained higher amounts of ascorbic acid (71.36 mg/100g) compared to CP-extreme (64.36 mg/100g) and TT juice. This is significant because ascorbic acid, commonly known as vitamin C, is a crucial nutrient with antioxidant properties. The CP treatment also resulted in a substantial reduction in sucrose content, while increasing fructose and glucose levels, which could be beneficial for consumers looking to reduce their sucrose intake. The sensory characteristics of the juices were evaluated using fuzzy logic analysis, which showed that CP-optimized juice had superior sensory attributes compared to CP-extreme and TT juices. This is crucial as sensory attributes directly influence consumer preference and marketability. Cold plasma technology has been previously noted for its potential in food processing due to its ability to maintain safety, quality, and modify properties without extensive heat application[3]. This study builds on that knowledge by demonstrating that CP-treated kiwifruit juice retains more nutritional and bioactive compounds than thermally treated juice. Furthermore, it offers practical benefits such as higher flowability and lower viscosity, making it ideal for juice processing. The findings suggest that CP processing is a promising alternative to thermal processing for kiwifruit juice, offering better retention of nutrients, improved sensory attributes, and enhanced processing characteristics. This aligns with the growing trend of non-thermal processing techniques aimed at retaining the nutritional and stability of food products. Additionally, utilizing CP technology could also contribute to the sustainable and environmentally friendly production systems by reducing energy consumption associated with thermal treatments[4]. In conclusion, the study from the Indian Institute of Technology Kharagpur underscores the advantages of cold plasma treatment over traditional thermal methods for processing kiwifruit juice. By retaining more bioactive compounds and offering better sensory attributes, CP-treated juice stands out as a superior option, aligning with the broader goals of sustainable and health-oriented food processing.

FruitsNutritionBiochem

References

Main Study

1) Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.

Published 26th August, 2024

https://doi.org/10.1111/1750-3841.17284

Related Studies

2) Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains.

https://doi.org/10.1016/j.foodres.2023.112593

3) Cold plasma reactive species: Generation, properties, and interaction with food biomolecules.

https://doi.org/10.1016/j.foodchem.2022.134746

4) Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model.

https://doi.org/10.1016/j.foodchem.2021.131315


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