Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)
Abstract
This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log 10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log 10 during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.
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CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters.
“Several studies have demonstrated that CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters [64,65,66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [66]
With the addition of 400 ppm citric acid to CW prior to CP treatment, a minimum reduction of 5 log (CFU/mL) in inoculated E. coli, L. monocytogenes, and Salmonella, as well as a shelf life of 48 days at 5 °C, was achieved.
“A minimum reduction of 5 log (CFU/mL) in inoculated E. coli, L. monocytogenes, and Salmonella, as well as a shelf life of 48 days at 5 °C, was achieved with the addition of 400 ppm of citric acid to CW prior to CP treatment [66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [66]
The magnitude of CP effects on CW is highly dependent on treatment conditions, including voltage, treatment time, and gas composition.
“Nevertheless, the magnitude of these effects is highly dependent on the treatment conditions, including voltage, treatment time, and gas composition.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [66]
CP achieved a reduction of approximately 1-2 log (CFU/mL) in natural or inoculated microbial load in CW.
“When considering microbial safety, CP has been shown to achieve a reduction of approximately 1–2 log (CFU/mL) in natural or inoculated microbial load [66,67,68].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [66]
Cites
The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water
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Self-citationJackson, J. C., Gordon, A., Wizzard, G., McCook, K., & Rolle, R. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1783 · Cited by 136 · see citing works
Determination of anions, cations, and sugars in coconut water by capillary electrophoresis
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Cold plasma technology: Reshaping food preservation and safety
Kaur, S., Kumar, Y., Singh, V., Kaur, J., & Panesar, P. S. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110537 · Cited by 98 · see citing works
Tender Coconut Water: A Review on Recent Advances in Processing and Preservation
Naik, M., C. K., S., Rawson, A., & N, V. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1785489 · Cited by 74 · see citing works
Non-Thermal processing of tender coconut water—A review
Rajashri, K., Rastogi, N. K., & Negi, P. S. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1847142 · Cited by 24 · see citing works
Basak, S., Jha, T., & Chakraborty, S. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103302 · Cited by 21 · see citing works
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“While non-thermal methods have proven effective in reducing bacterial pathogens in coconut water [13,15–17], it is worth noting that these investigations were conducted on a small laboratory scale (volumes of 5–10 mL) and employed varying process parameters.”
Background
- Authors
- Mahnot, N. K., Mahanta, C. L., Keener, K. M., & Misra, N. N.
- Affiliations
- Tezpur University (IN)
- Iowa State University (US)
- Corresponding author
- Keener, Kevin M
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 284
- Pages
- 303-311
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2909087187
- Cited by
- 81
- References
- 5
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 7 · 2023: 13 · 2022: 20 · 2021: 11 · 2020: 9 · 2019: 6
- FWCI
- 6.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Purdue University (15151385)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- Salmonella typhimurium, tender coconut water, non-thermal food preservation, microbial inactivation, citric acid, ozone, hydrogen peroxide, ascorbic acid loss, juice preservation
- MeSH terms
- Fruit and Vegetable Juices, Ascorbic Acid, Cocos, Food Microbiology, Nitrogen Dioxide, Ozone, Salmonella typhimurium, Citric Acid, Microbial Viability, Plasma Gases
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