مقایسه روش پاستوریزاسیون حرارتی و غیرحرارتی پلاسمای‌سرد بر ترکیبات زیست‌فعال و بارمیکروبی آبمیوه پرتقال توسرخ (Sanguinello L.)
محورهای موضوعی :
علوم و صنایع غذایی
عاطفه علیایی
1
(دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
شیلا برنجی
2
(استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
لیلا ناطقی
3
(دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
تاریخ دریافت : 1401/06/19
تاریخ پذیرش : 1401/08/18
تاریخ انتشار : 1401/06/01
کلید واژه:
ترکیبات زیست‌فعال,
پرتقال توسرخ,
پاستوریزاسیون حرارتی,
پلاسمای‌سرد,
چکیده مقاله :
به‌منظور کاهش اثرات منفی پاستوریزاسیون حرارتی متداول بر آب‌میوه‌ها از قبیل تخریب رنگ و افت برخی از ترکیبات تغذیه ای، می توان از روش های غیرحرارتی استفاده نمود. هدف از انجام تحقیق حاضر بررسی تأثیر پلاسمای سرد اتمسفری بر خصوصیات فیزیکوشیمیایی، ترکیبات زیست‌فعال و بار میکروبی بود. نتایج نشان دهنده تفاوت معنی‌دار (05/0≥p ) بین نمونه‌های تیمار شده با پلاسمای سرد و پاستوریزه شده حرارتی از نظر ویژگی‌های فیزیکوشیمیایی (اسیدیته، pH، بریکس و رنگ)، ترکیبات زیست‌فعال (آنتوسیانین، فنل کل و ویتامین C)و بار میکروبی (جمعیت کپک و مخمر، باکتری های هوازی) بود. بار میکروبی تمامی نمونه های آب پرتقال پاستوریزه شده با پلاسمای سرد در محدوده قابل قبول استاندارد ملی ایران بودند. بالاترین میزان ترکیبات زیست‌فعال ( mg/l248/51 آنتوسیانین، mg GAE/L 2/1988 فنل کل و mg/l 398 ویتامین C) در نمونه پاستوریزه شده با پلاسمای سرد (در شرایط 20 کیلوولت، مدت 10 دقیقه و گاز هوا) مشاهده شد. این نتیجه نسبت به نمونه پاستوریزه شده به‌روش حرارتی به‌طور معنی داری (05/0≥p ) بالاتر بود. نتایج حاصل از این مطالعه نشان داد با اعمال فرآیند پلاسمای سرد برای پاستوریزاسیون آب پرتقال توسرخ علاوه بر دستیابی به محصول سالم‌تر، ترکیبات زیست‌فعال بیشتری در آن حفظ می شود.
چکیده انگلیسی:
Non-thermal methods are introduced to lessen the color degradation and loss of nutritional compounds in fruit juices caused by conventional thermal pasteurization. This research aimed to investigate the effect of cold atmospheric gas phase plasma on physicochemical properties, bioactive compounds, and microbial load of red orange juice. The results show a significant difference (p≤ 0.05) between the samples treated with cold plasma and thermally pasteurized ones, in terms of physicochemical characteristics (acidity, pH, Brix, and color), bioactive compounds (anthocyanin, total phenol, and vitamin C) and microbial load (yeast/mold population and aerobic bacteria). The microbial load in the samples treated with cold plasma was within the acceptable range approved by the Iranian National Standard. The highest values of bioactive compounds (anthocyanin 51.248 mg/l, total phenol 1988.2 mg/l, and vitamin C 398 mg/l) were observed in the cold plasma pasteurized sample (at 20 kV, for 10 min and atmospheric gas). These values were significantly (p≤ 0.05) higher than those of thermally-pasteurized samples. The results showed that by applying the cold plasma process for the pasteurization of red orange juice, along with obtaining a healthier product, more bioactive compounds are preserved.
منابع و مأخذ:
Abedelmaksoud, T.G., Hesarinejad, M.L. and Yancheshmeh, B.S. (2022). The Effect of cold plasma on the enzymatic activity and quality characteristics of mango pulp. Journal of Research and Innovation in Food Science and Technology, 10(4): 341-350.
Ahmadi, E., Daliri, R., Saeidi Asl, M.R. and Rahimi, N. (2020). Optimization of the extraction process of phenolic compounds from the pistacia Atlantica leaves (sub sp. Mutica Pistacia Atlantica) using ultrasound. Journal of Innovation in Food Science and Technology, 12(1): 158-167. [In Persian]
Almeida, F.D.L., Cavalcante, R.S., Cullen, P.J., Frias, J.M., Bourke, P., Fernandes, F.A. et al. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science & Emerging Technologies, 32: 127-135.
Amini, M. and Ghoranneviss, M. (2016). Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia) cultivars during storage. LWT-Food Science and Technology, 73: 178-184.
Askari, F., Sefidkon, F., Teimouri, M. and Yousef Nanaei, S. (2009). Chemical composition and antimicrobial activity of the essential oil of Pimpinella puberula (DC.) Boiss. Journal of Agricultural Science and Technology (JAST), 11(4): 431-438.
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Režek Jambrak, A. and Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chemistry, 190: 317–323.
Campelo, P.H., Filho, E.G.A., Silva, L.M., De Brito, E.S., Rodrigues, S. and Fernandes, F.A. (2020). Modulation of aroma and flavor using glow discharge plasma technology. Innovative Food Science & Emerging Technologies, 62: 1-10.
Continella, A., Pannitteri, C., La Malfa, S., Legua, P., Distefano, G. and Nicolosi, E. (2018). Influence of different rootstock on yield precocity and fruit quality of “Tarocco Sciré” pigmented sweet orange. Scientia Horticulturae, 230: 62–67.
Dasan, B.G. and Boyaci, I.H. (2018). Effect of cold atmospheric plasma on inactivation of Escherichia coli and physicochemical properties of apple, orange, tomato juices, and sour cherry nectar. Food and Bioprocess Technology, 11: 334–343.
De Castro, D..RG., Mar, J.M., da Silva, L.S., da Silva, K.A., Sanches, E.A., Bezerra, J.D.A., et al. (2020). Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency. Food Research International, 131: 109044.
Dong, X.Y. and Yang, Y.L. (2019). A novel approach to enhance blueberry quality during storage using cold plasma at atmospheric air pressure. Food and Bioprocess Technology, 12(8): 1409–1421.
Fernandes, F.A.N. and Rodrigues, S. (2021). Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality. Processes, 9(12): 2098.
Fernandes, F.A.N., Santos, V.O. and Rodrigues, S. (2019). Effects of glow plasma technology on some bioactive compounds of acerola juice. Food Research International, 115(2018): 16–22.
Fransis, F.J. (1975). Anthocyanin as Food Colores. Journal of Food Technology, Modern Herbal, London: Tiger Books International. 4: 52.
Garofulić, I.E., Jambrak, A.R., Milošević, S., Dragović-Uzelac, V., Zorić, Z. and Herceg, Z. (2015). The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus Marasca) juice. LWT-Food Science and Technology, 62(1): 894-900.
Gomes Castro, D.R., Moreira Mar, J., Souza da Silva, L., Araújo da Silva, K., Sanches, E.A., Bezerra, J.D. et al. (2020). Improvement of the bioavailability of amazonian juices rich in bioactive compounds using glow plasma technique. Food and Bioprocess Technology, 13: 670–679.
Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S. and Silva, C.L.M. (2010). Carrot (Daucus carota) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.
Habibi, F., Ramezanian, A., Guillén, F., Castillo, S., Serrano, M. and Valero, D. (2020). Changes in bioactive compounds, antioxidant activity, and nutritional quality of blood orange cultivars at different storage temperatures. Antioxidants. 9: 10-16.
Herceg, Z., Kovačević, D.B., Kljusurić, J.G., Jambrak, A.R., Zorić, Z. and Dragović- Uzelac, V. (2016). Gas phase plasma impact on phenolic compounds in pomegranate juice. Food Chemistry, 190: 665-672.
Hosseinzadeh Colagar, A., Mortazavi, S.M., Arab-Yarmohammadi, V. and Sohbatzadeh, F. (2017). Molecular effects of atmospheric pressure plasma jet on the double-stranded DNA. Iranian Journal of Medical Physics, 14(1): 29-37.
Hou, Y., Wang, R., Gan,, Shao, T., Zhang, X., He, M. et al. (2019). Effect of cold plasma on blueberry juice quality. Food Chemistry, 290: 79-86.
Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of food and animal feed - a comprehensive method for the general enumeration of microorganisms. ISIRI NO. 5272. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Juices - test methods. ISIRI NO. 2685. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - Comprehensive method for counting and counting coliforms. ISIRI NO. 11166. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - A comprehensive method for counting molds and yeasts. ISIRI NO. 10899-1. [In Persian]
Kovačević, B.D., Putnik, P., Dragović- Uzelac, V., Vahčić, N., Babojelić, M.S. and Levaj, B. (2015). Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food Chemistry, 181: 94-100.
Kovačević, D.B., Putnik, P., Dragović- Uzelac, V., Pedisić, S., Jambrak, A.R. and Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chemistry, 190: 317- 323.
Leite, A.F., Fonteles, T.V., Miguel, T.B.A.R., Silvestre da Silva, G., Sousa de Brito, E., Alves Filho, E.G. et al. (2021). Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility. Food Research International. 147: 81-94.
Lo Piero, A.R. (2015). The state of the art in biosynthesis of anthocyanins and its regulation in pigmented sweet orange [(Citrus sinensis) L, Osbeck]. Journal Agricultuer Food Chemestry, 163: 4031–4041.
Mehta, D. and Yadav, S.K. (2019). Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach. Food Science and Technology International, 26(1): 3–10.
Mercali, G.D., Gurak, P.D., Schmitz, F. and Marczak, L.D.F. (2015). Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice. Food Chemistry, 171: 200–205.
Moritz, M., Wiacek, C., Koethe, M. and Braun, P.G. (2017). Atmospheric pressure plasma jet treatment of Salmonella Enteritidis inoculated eggshells. International Journal of Food Microbiology, 245: 22-28.
Neves, L.C., da Silva, V.X., Pontis, J.A., Flach, A. and Roberto, S.R. (2015). Bioactive compounds and antioxidant activity in pre harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits. Scientia Horticulturae, 186: 223–229.
Noorisefat, F., Nateghi, L. and Zarei, H. (2022). Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice. Food Hygiene, 11(4); 1-14. [In Persian]
Oliveira, A.F.A., Mar, J.M., Santos, S.F., da Silva Júnior, J.L., Kluczkovski, A.M., Bakry, A.M., et al. (2018). Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice. Food Chemistry, 265: 57–63.
Ozen, E. and Singh, R.K. (2020). Atmospheric cold plasma treatment of fruit juice: A review. Trends in Food Science & Technology, 103: 144-151.
Pankaj, S.K., Wan, Z. and Keener, K.M. (2018). Effects of cold plasma on food quality: A review." Foods. 7(1): 4.
Rahnamaye Akhary, T., Javanmard Dakheli, M. and Abbaszade, R. (2018). Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice. Journal Food Science and Industry, 82(15): 373-385. [In Persian]
Sarangapani, C., O’Toole, G., Cullen, P.J. and Bourke, P. (2017). Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and Emerging Technologies, 44: 235–241.
Siadati, S.N., Sohbatzadeh, F., Behravan, F., Shafafi Zanoozian, M. and Tabatabaee Yazdi, F. (2018). Non-thermal atmospheric pressure plasma as an alternative method in microorganism inactivation of barberry juice. Food Science and Industry, 77(15): 219-228. [In Persian]
Souza Comapa, S., Carvalho, L.M.S., Lamarão, C.V., das Chagas, F., do Souza, A., Aguiar, J.P.L. et al. (2019). Microwave processing of camu-camu juices: physicochemical and microbiological parameters. Journal of Food Processing and Preservation, 43(7): 1–11.
Surowsky, B., Fröhling, A., Gottschalk, N., Schlüter, O. and Knorr, D. (2014). Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms. International Journal of Food Microbiology, 174: 63-71.
Tavakoli Dekhrabadi, M., Hamidi Esfahani, Z. and Abbasi, S. (2013). The effect of ultrasonic waves on some qualitative properties of carrot juice using the response surface method. Quarterly Journal of New Food Sciences and Technologies. 2(5); 17-25. [In Persian]
Xu, L., Garner, A.L., Tao, B. and Keener, K.M. (2017). Microbial inactivation and quality changes in orange juice treated by high voltage atmospheric cold plasma. Food and Bioprocess Technology, 10(10): 1778–1791.
Yannam, S.K., Estifaee, P., Rogers, S. and Thagard, S.M. (2018). Application of high voltage electrical discharge plasma for the inactivation of Escherichia coli ATCC 700891 in tangerine juice. LWT-Food Science and Technology, 90: 180-185.
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Abedelmaksoud, T.G., Hesarinejad, M.L. and Yancheshmeh, B.S. (2022). The Effect of cold plasma on the enzymatic activity and quality characteristics of mango pulp. Journal of Research and Innovation in Food Science and Technology, 10(4): 341-350.
Ahmadi, E., Daliri, R., Saeidi Asl, M.R. and Rahimi, N. (2020). Optimization of the extraction process of phenolic compounds from the pistacia Atlantica leaves (sub sp. Mutica Pistacia Atlantica) using ultrasound. Journal of Innovation in Food Science and Technology, 12(1): 158-167. [In Persian]
Almeida, F.D.L., Cavalcante, R.S., Cullen, P.J., Frias, J.M., Bourke, P., Fernandes, F.A. et al. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science & Emerging Technologies, 32: 127-135.
Amini, M. and Ghoranneviss, M. (2016). Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia) cultivars during storage. LWT-Food Science and Technology, 73: 178-184.
Askari, F., Sefidkon, F., Teimouri, M. and Yousef Nanaei, S. (2009). Chemical composition and antimicrobial activity of the essential oil of Pimpinella puberula (DC.) Boiss. Journal of Agricultural Science and Technology (JAST), 11(4): 431-438.
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Režek Jambrak, A. and Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chemistry, 190: 317–323.
Campelo, P.H., Filho, E.G.A., Silva, L.M., De Brito, E.S., Rodrigues, S. and Fernandes, F.A. (2020). Modulation of aroma and flavor using glow discharge plasma technology. Innovative Food Science & Emerging Technologies, 62: 1-10.
Continella, A., Pannitteri, C., La Malfa, S., Legua, P., Distefano, G. and Nicolosi, E. (2018). Influence of different rootstock on yield precocity and fruit quality of “Tarocco Sciré” pigmented sweet orange. Scientia Horticulturae, 230: 62–67.
Dasan, B.G. and Boyaci, I.H. (2018). Effect of cold atmospheric plasma on inactivation of Escherichia coli and physicochemical properties of apple, orange, tomato juices, and sour cherry nectar. Food and Bioprocess Technology, 11: 334–343.
De Castro, D..RG., Mar, J.M., da Silva, L.S., da Silva, K.A., Sanches, E.A., Bezerra, J.D.A., et al. (2020). Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency. Food Research International, 131: 109044.
Dong, X.Y. and Yang, Y.L. (2019). A novel approach to enhance blueberry quality during storage using cold plasma at atmospheric air pressure. Food and Bioprocess Technology, 12(8): 1409–1421.
Fernandes, F.A.N. and Rodrigues, S. (2021). Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality. Processes, 9(12): 2098.
Fernandes, F.A.N., Santos, V.O. and Rodrigues, S. (2019). Effects of glow plasma technology on some bioactive compounds of acerola juice. Food Research International, 115(2018): 16–22.
Fransis, F.J. (1975). Anthocyanin as Food Colores. Journal of Food Technology, Modern Herbal, London: Tiger Books International. 4: 52.
Garofulić, I.E., Jambrak, A.R., Milošević, S., Dragović-Uzelac, V., Zorić, Z. and Herceg, Z. (2015). The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus Marasca) juice. LWT-Food Science and Technology, 62(1): 894-900.
Gomes Castro, D.R., Moreira Mar, J., Souza da Silva, L., Araújo da Silva, K., Sanches, E.A., Bezerra, J.D. et al. (2020). Improvement of the bioavailability of amazonian juices rich in bioactive compounds using glow plasma technique. Food and Bioprocess Technology, 13: 670–679.
Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S. and Silva, C.L.M. (2010). Carrot (Daucus carota) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.
Habibi, F., Ramezanian, A., Guillén, F., Castillo, S., Serrano, M. and Valero, D. (2020). Changes in bioactive compounds, antioxidant activity, and nutritional quality of blood orange cultivars at different storage temperatures. Antioxidants. 9: 10-16.
Herceg, Z., Kovačević, D.B., Kljusurić, J.G., Jambrak, A.R., Zorić, Z. and Dragović- Uzelac, V. (2016). Gas phase plasma impact on phenolic compounds in pomegranate juice. Food Chemistry, 190: 665-672.
Hosseinzadeh Colagar, A., Mortazavi, S.M., Arab-Yarmohammadi, V. and Sohbatzadeh, F. (2017). Molecular effects of atmospheric pressure plasma jet on the double-stranded DNA. Iranian Journal of Medical Physics, 14(1): 29-37.
Hou, Y., Wang, R., Gan,, Shao, T., Zhang, X., He, M. et al. (2019). Effect of cold plasma on blueberry juice quality. Food Chemistry, 290: 79-86.
Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of food and animal feed - a comprehensive method for the general enumeration of microorganisms. ISIRI NO. 5272. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Juices - test methods. ISIRI NO. 2685. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - Comprehensive method for counting and counting coliforms. ISIRI NO. 11166. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - A comprehensive method for counting molds and yeasts. ISIRI NO. 10899-1. [In Persian]
Kovačević, B.D., Putnik, P., Dragović- Uzelac, V., Vahčić, N., Babojelić, M.S. and Levaj, B. (2015). Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food Chemistry, 181: 94-100.
Kovačević, D.B., Putnik, P., Dragović- Uzelac, V., Pedisić, S., Jambrak, A.R. and Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chemistry, 190: 317- 323.
Leite, A.F., Fonteles, T.V., Miguel, T.B.A.R., Silvestre da Silva, G., Sousa de Brito, E., Alves Filho, E.G. et al. (2021). Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility. Food Research International. 147: 81-94.
Lo Piero, A.R. (2015). The state of the art in biosynthesis of anthocyanins and its regulation in pigmented sweet orange [(Citrus sinensis) L, Osbeck]. Journal Agricultuer Food Chemestry, 163: 4031–4041.
Mehta, D. and Yadav, S.K. (2019). Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach. Food Science and Technology International, 26(1): 3–10.
Mercali, G.D., Gurak, P.D., Schmitz, F. and Marczak, L.D.F. (2015). Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice. Food Chemistry, 171: 200–205.
Moritz, M., Wiacek, C., Koethe, M. and Braun, P.G. (2017). Atmospheric pressure plasma jet treatment of Salmonella Enteritidis inoculated eggshells. International Journal of Food Microbiology, 245: 22-28.
Neves, L.C., da Silva, V.X., Pontis, J.A., Flach, A. and Roberto, S.R. (2015). Bioactive compounds and antioxidant activity in pre harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits. Scientia Horticulturae, 186: 223–229.
Noorisefat, F., Nateghi, L. and Zarei, H. (2022). Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice. Food Hygiene, 11(4); 1-14. [In Persian]
Oliveira, A.F.A., Mar, J.M., Santos, S.F., da Silva Júnior, J.L., Kluczkovski, A.M., Bakry, A.M., et al. (2018). Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice. Food Chemistry, 265: 57–63.
Ozen, E. and Singh, R.K. (2020). Atmospheric cold plasma treatment of fruit juice: A review. Trends in Food Science & Technology, 103: 144-151.
Pankaj, S.K., Wan, Z. and Keener, K.M. (2018). Effects of cold plasma on food quality: A review." Foods. 7(1): 4.
Rahnamaye Akhary, T., Javanmard Dakheli, M. and Abbaszade, R. (2018). Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice. Journal Food Science and Industry, 82(15): 373-385. [In Persian]
Sarangapani, C., O’Toole, G., Cullen, P.J. and Bourke, P. (2017). Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and Emerging Technologies, 44: 235–241.
Siadati, S.N., Sohbatzadeh, F., Behravan, F., Shafafi Zanoozian, M. and Tabatabaee Yazdi, F. (2018). Non-thermal atmospheric pressure plasma as an alternative method in microorganism inactivation of barberry juice. Food Science and Industry, 77(15): 219-228. [In Persian]
Souza Comapa, S., Carvalho, L.M.S., Lamarão, C.V., das Chagas, F., do Souza, A., Aguiar, J.P.L. et al. (2019). Microwave processing of camu-camu juices: physicochemical and microbiological parameters. Journal of Food Processing and Preservation, 43(7): 1–11.
Surowsky, B., Fröhling, A., Gottschalk, N., Schlüter, O. and Knorr, D. (2014). Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms. International Journal of Food Microbiology, 174: 63-71.
Tavakoli Dekhrabadi, M., Hamidi Esfahani, Z. and Abbasi, S. (2013). The effect of ultrasonic waves on some qualitative properties of carrot juice using the response surface method. Quarterly Journal of New Food Sciences and Technologies. 2(5); 17-25. [In Persian]
Xu, L., Garner, A.L., Tao, B. and Keener, K.M. (2017). Microbial inactivation and quality changes in orange juice treated by high voltage atmospheric cold plasma. Food and Bioprocess Technology, 10(10): 1778–1791.
Yannam, S.K., Estifaee, P., Rogers, S. and Thagard, S.M. (2018). Application of high voltage electrical discharge plasma for the inactivation of Escherichia coli ATCC 700891 in tangerine juice. LWT-Food Science and Technology, 90: 180-185.
