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<p>Tomatoes rank among the most widely eaten vegetables globally, loved fresh or in many processed dishes. Owing to their carotenoids and phenolic compounds, people appreciate their health benefits. This study investigated how treating tomato juice with atmospheric nonthermal plasma (ANTP)-both with and without heat-affects its bioactive components during a 48-h storage period at both refrigerated temperature (4&#xa0;°C) and room temperature (25&#xa0;°C). An immediate plasma treatment (~ 60&#xa0;kV/15&#xa0;min.) resulted in a twofold increase in Vit C (148&#xa0;mg/100&#xa0;mL) with respect to that of untreated tomato juice (73.3&#xa0;mg/100&#xa0;mL). In addition, the retention of Vit C was sustained until 48&#xa0;h of storage (<i>p</i> &lt; 0.05), irrespective of the storage temperature. Moreover, the contents of flavonoids (rutin and kaempferol) increased (15.21 and 3.36&#xa0;mg/100&#xa0;mL), which were not detected in untreated tomato juice, thereby resulting in increased antioxidant capacity (<i>p</i> &lt; 0.05). Nevertheless, the combination of heat-based treatment (HBT) did not prove advantageous after nonthermal plasma treatment. Hence, nonthermal plasma treatment may have great potential for improving the overall potency of tomato juice without any HBT. Thus, ANTP could be a promising technique for the upscaled processing of various fruit or vegetable juices.</p>

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Fates of functional components and enhancement of bioactivity in tomato juice treated with atmospheric non-thermal plasma (ANTP) with or without thermal treatment

  • 期刊论文

  • 发表日期：

    2025年10月17日

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  • Deepak Mehta,
  • Priyanka Prasad,
  • Vasudha Bansal,
  • Rajender S. Sangwan,
  • Sudesh Kumar Yadav,
  • Shivraj Hariram Nile

摘要

Tomatoes rank among the most widely eaten vegetables globally, loved fresh or in many processed dishes. Owing to their carotenoids and phenolic compounds, people appreciate their health benefits. This study investigated how treating tomato juice with atmospheric nonthermal plasma (ANTP)-both with and without heat-affects its bioactive components during a 48-h storage period at both refrigerated temperature (4 °C) and room temperature (25 °C). An immediate plasma treatment (~ 60 kV/15 min.) resulted in a twofold increase in Vit C (148 mg/100 mL) with respect to that of untreated tomato juice (73.3 mg/100 mL). In addition, the retention of Vit C was sustained until 48 h of storage (p < 0.05), irrespective of the storage temperature. Moreover, the contents of flavonoids (rutin and kaempferol) increased (15.21 and 3.36 mg/100 mL), which were not detected in untreated tomato juice, thereby resulting in increased antioxidant capacity (p < 0.05). Nevertheless, the combination of heat-based treatment (HBT) did not prove advantageous after nonthermal plasma treatment. Hence, nonthermal plasma treatment may have great potential for improving the overall potency of tomato juice without any HBT. Thus, ANTP could be a promising technique for the upscaled processing of various fruit or vegetable juices.