December 03, 2024 | Innovative Food Science & Emerging Technologies |
Researchers from Rajamangala University of Technology Thanyaburi and University of Technology Thanyaburi in Thailand investigated the effects of air-cold plasma jet processing on the quality of mangosteen juice. The study aimed to explore this nonthermal method as a means to preserve and enhance the nutritional and physical properties of mangosteen juice, a high-value and processing-sensitive product.
Using an experimental design, the study varied the duty cycle of the power source (30%–70%), air flow rate (1–5 L/min), and treatment time (2–10 min). The researchers assessed changes in pH, color, bioactive compound levels, enzyme activities, and antioxidant properties. The treatment significantly inactivated polyphenol oxidase activity (up to 60% reduction) and showed varying effects on peroxidase activity. Optimal conditions (60% duty cycle, 4 L/min air flow, 4 min treatment) resulted in notable increases in ascorbic acid (87.75%), anthocyanins, phenolic content, and flavonoids, while enhancing antioxidant activity, particularly in DPPH radical scavenging. Importantly, no significant color changes were observed.
The findings demonstrate that cold plasma jet technology effectively processes mangosteen juice while maintaining and improving its nutritional and physical qualities. This nonthermal approach offers a promising alternative for preserving the quality of sensitive fruit juices in the food industry.
