December 03, 2024 | Innovative Food Science & Emerging Technologies |
A study evaluating the effects of air-cold plasma jet processing on the quality of mangosteen (Garcinia mangostana) juice was conducted by researchers from Rajamangala University of Technology Thanyaburi, Thailand. Mangosteen juice is known for its high content of bioactive compounds but is sensitive to thermal processing, which can degrade its nutritional properties. This study explored cold plasma as a nonthermal alternative to conventional methods.
An experimental design was used to test different duty cycles (30%–70%), air flow rates (1–5 L/min), and treatment times (2–10 minutes). The researchers assessed changes in pH, color, ascorbic acid (AA), anthocyanins, flavonoids, phenolic content, enzyme activity, and antioxidant capacity.
The results showed that cold plasma treatment significantly reduced polyphenol oxidase activity—by up to 60%—across all tested conditions, while peroxidase activity showed variable responses. Optimal treatment conditions (60% duty cycle, 4 L/min air flow, 4 minutes) resulted in the highest levels of AA (87.75% increase), as well as increased anthocyanins, flavonoids, and phenolic content. Antioxidant activity, especially DPPH radical scavenging, also improved. Color remained stable after treatment.
The findings suggest that air-cold plasma jet processing is an effective, nonthermal method for enhancing the nutritional quality of mangosteen juice while maintaining its visual and sensory characteristics.
