December 03, 2025 | Innovative Food Science & Emerging Technologies |
This study conducted by Rajamangala University of Technology Thanyaburi, Thailand, examines the potential of air–cold plasma jet processing as a nonthermal technology for preserving the quality of mangosteen juice. Mangosteen juice is rich in bioactive compounds but is sensitive to conventional thermal processing, which can degrade nutrients and antioxidant capacity. The study aimed to determine how key plasma processing parameters influence juice quality and bioactivity.
An experimental design was applied by varying duty cycle, air flow rate, and treatment time, and their effects on physicochemical properties, enzyme activities, and antioxidant characteristics were evaluated. Cold plasma treatment significantly reduced polyphenol oxidase activity, with up to 60% inactivation observed, indicating effective control of enzymatic browning. Peroxidase activity showed variable responses depending on processing conditions. Under optimized parameters, the treatment markedly enhanced bioactive compounds, including a substantial increase in ascorbic acid, anthocyanins, phenolics, and flavonoids. Antioxidant activity, particularly DPPH radical scavenging capacity, was also improved. Importantly, no noticeable color changes were detected, suggesting that visual quality was maintained.
Overall, the findings demonstrate that air–cold plasma jet processing can enhance nutritional and antioxidant properties while preserving the physical quality of mangosteen juice, supporting its potential as a promising nonthermal processing alternative for high-value fruit beverages.
