Quality of Tomato Juice as Influenced by Non-Thermal Air Plasma Treatment

This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for quality fresh pressed tomato juice, variety Bekas. The impact after-glow gas (air) physicochemical, microbiological properties and morphology product’s samples was investigated. Five groups juices characterized by different exposure times (30, 60, 120, 300 600 s), as well untreated juice (as control) were used. assessed days 1, 3, 5, 10 refrigerated storage. Significant increases observed when Cold Atmospheric Plasma (CAP)-treated tested against total soluble solids, pH, lycopene, vitamin C in comparison to control treatments. Moreover, changes physicochemical values during storage subjected action cold did not progress quickly case juice. A significant decrease plate count, yeast, mold after 300–600 s CAP treatment. findings current study suggested that treatment is promising technique could provide improved stability processing with better bioavailable nutrients.