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1. Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Author:
Mehta, Deepak; Sharma, Nitya; Bansal, Vasudha; Sangwan, Rajender S.; Yadav, Sudesh Kumar
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 343-349
ISSN:
1466-8564
Subject:
ascorbic acid; beverages; bioactive compounds; chlorogenic acid; cold; color; gallic acid; molds (fungi); nonthermal processing; pH; pasteurization; sinapic acid; tomatoes; ultrasonic treatment; yeasts
Abstract:
... The aim of the study was to develop a tomato-based beverage and to investigate the effect of thermal (pasteurization) and non-thermal (ultrasonication, ultra-violet (UV), atmospheric cold plasma (ACP)) processing on the quality of a tomato-based beverage. The ultrasonication and ACP processing for 10 min put significant effect on L* and a* color values of the tomato beverage. All the processing te ...
DOI:
10.1016/j.ifset.2019.01.015