Effect of cold plasma on blueberry juice quality
Abstract
This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin C, antioxidant activity and color change. Oxygen concentration (0, 0.5% and 1%) of ionized gas was firstly confirmed to be the main factors for CP treatment, besides treatment time (2, 4 and 6 min). The increment of treatment time and oxygen concentration significantly promoted an increasing trend of death for Bacillus. Compared with thermal treatment, the content of phenolics was significantly increased by CP treatment, and also CP treatment could better keep the original color of blueberry juice. In terms of anthocyanin and vitamin C, relatively shorter exposure time to CP was more suggested. In antioxidant tests, increment of oxygen concentration resulted in the increasing trends of antioxidant activity in DPPH and ABTS assays.
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Hou demonstrated that APPJ deactivated Bacillus spp. with high efficacy and better preserved the original color of blueberry juice.
“Hou [15] demonstrated that APPJ not only deactivated Bacillus spp. with high efficacy but also better preserved the original color of blueberry juice.”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [15]
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Farooq, S., Dar, A. H., Dash, K. K., Srivastava, S., Pandey, V. K., Ayoub, W. S., Pandiselvam, R., Manzoor, S., & Kaur, M. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01266-5 · Cited by 105 · see citing works
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
Recent Advances in Cold Plasma Technology for Food Processing
Mehta, D., & Yadav, S. K. (2022) · Food Engineering Reviews · doi:10.1007/s12393-022-09317-z · Cited by 39 · see citing works
Soufbaf, M., Nohekhan, M., & Bakhtiari, M. (2023) · PLOS ONE · doi:10.1371/journal.pone.0294852 · Cited by 4 · see citing works
Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L. (2025) · Foods · doi:10.3390/foods14152709 · Cited by 3 · see citing works
- Authors
- Hou, Y., Wang, R., Gan, Z., Shao, T., Zhang, X., He, M., & Sun, A.
- Affiliations
- Beijing Forestry University (CN)
- Chinese Academy of Sciences (CN)
- Corresponding author
- Gan, Zhilin
- Shao, Tao
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-08
- Volume
- 290
- Pages
- 79-86
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2934222094
- Cited by
- 241
- References
- 0
- Citations by year
- 2026: 30 · 2025: 41 · 2024: 39 · 2023: 40 · 2022: 35 · 2021: 31 · 2020: 18 · 2019: 7
- FWCI
- 12.53
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Fundamental Research Funds for the Central Universities (BLX201616)
- 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 › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- non-thermal plasma, blueberry juice, non-thermal processing, anthocyanins, phenolic compounds, vitamin C, antioxidant activity, juice color, oxygen concentration, treatment duration
- MeSH terms
- Fruit and Vegetable Juices, Anthocyanins, Antioxidants, Ascorbic Acid, Cold Temperature, Color, Fruit, Oxygen, Phenols, Blueberry Plants, Plasma Gases, Food Quality
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