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Influence of cold plasma voltage and time on quality attributes of tender coconut water ( Cocos nucifera L.) and degradation kinetics of its blended beverage
Author(s) -
Chutia Hemanta,
Mahanta Charu Lata
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15372
Subject(s) - ascorbic acid , chemistry , shelf life , food science , orange juice , kinetics , pulp and paper industry , physics , quantum mechanics , engineering
In this study, the influence of cold plasma treatment on quality parameters of tender coconut water (TCW) and its beverage and the kinetics of degradation were investigated. In TCW, the kinetics of ascorbic acid, antioxidant activity, and transmittance followed the zero‐order model whereas TA, total fatty acid (TFA) content, and microbial load followed first‐order reaction. TCW stored well for 2 days at 6°C. Process parameters for nonthermal cold plasma treatment were optimized by response surface methodology (RSM) as well as hybrid artificial neural network (ANN)/genetic algorithm (GA) for maximum DPPH scavenging activity and minimum peroxidase activity. Treated TCW stored at 6°C in a glass bottle was microbiologically acceptable till 8 days, whereas treated TCW that was blended with orange juice and ascorbic acid showed a shelf life of 35 and 18 days on storage at 6°C and 27°C, respectively. Degradation kinetics of the quality parameters of cold plasma treated blended beverage were similar to untreated TCW. Novelty impact statement The application of cold plasma to food materials is a novel nonthermal way of extending the shelf life of food. Optimized conditions of cold plasma treatment were predicted with the minimum error of prediction to obtain longer shelf life and microbiologically safe tender coconut water (TCW)‐based beverage with minimal degradation of bioactive compounds. Also, the kinetics parameters related to quality that were studied will help in designing the process parameters of a robust cold plasma unit. The effect of hurdles like orange juice and ascorbic acid will help to understand their synergistic effect along with cold plasma on the quality parameters of TCW for the improved storage period. Degradation kinetics of the treated beverage at accelerated temperature will help to determine the shelf life at various storage temperatures.