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

Mehta, Deepak, Sharma, Nitya, Bansal, Vasudha, Sangwan, Rajender S., Yadav, Sudesh Kumar
Innovative food science & emerging technologies 2019 v.52 pp. 343-349
ascorbic acid, beverages, bioactive compounds, chlorogenic acid, cold, color, gallic acid, molds (fungi), nonthermal processing, pH, pasteurization, sinapic acid, tomatoes, ultrasonic treatment, yeasts
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 techniques applied degraded ascorbic acid but maximum retention (95%) of ascorbic acid was found in ACP processed beverage. Furthermore, ACP processing of 10 min also had significant (p ≥ 0.05) effect on bioactive compounds like chlorogenic acid, sinapic acid and gallic acid in comparison to thermal and other non-thermal processing. Moreover, ACP for 10 min and ultrasonication for 15 min was found equivalent to thermal processing in microbial reduction and ACP processing for 10 min was found equivalent to pasteurization in reduction of yeast and mold count. Both thermal and non-thermal processing had insignificant (p ≥ 0.05) effects on pH, TSS and sugars of developed beverage. In summary, ACP processing for 10 min has emerged as the best processing method for retaining as well as improving the quality of the developed beverage.