Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system
Open accessAbstract
We present an optimized non-thermal atmospheric plasma (NTAP)-based reaction-discharge system that was applied for a continuous-flow treatment of apple juice (AJ). To optimize this system for a high-throughput production of AJ with ameliorated properties, the effect of several parameters was studied using design of experiments approach followed by the response surface methodology. Additionally, nutritional, physicochemical, microbiological and cytotoxic properties of resulting AJ were assessed. It was established that NTAP treatment of AJ led to rise in concentration of Ca, Fe, K, Mg, Na and Sr by 8–10% as well as Al, B, Ba, Cu, Mn and Zn by 11–15%. Additionally, the increased total phenolic content by ~ 11% in addition to the prolonged by up to 12 days shelf life of the product were observed. Moreover, it was found that the NTAP-treatment of AJ did not change the structure of organic compounds present in AJ, in addition to its °Brix value, color and ferric ion reducing antioxidant power. Furthermore, AJ subjected to NTAP did not show any cytotoxic activity towards non-malignant human intestinal epithelial cells but exhibited induced cell cytotoxicity in human colorectal adenocarcinoma cells. Our study provided arguments for future introduction of these types of preparations to the global market.
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CP treatment could delay browning to some extent by inhibiting the activities of endogenous oxidative enzymes (e.g., peroxidase and polyphenol oxidase), thereby contributing to the preservation of sensory quality.
“However, CP treatment could delay browning to some extent by inhibiting the activities of endogenous oxidative enzymes (e.g., peroxidase and polyphenol oxidase) [32], thereby contributing to the preservation of sensory quality.”
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 [32]
The Results and discussion section (page unavailable) reports that plasma treatment did not change the color of the apple juice, which offers limited support for preserving its appearance. It does not show delayed browning or inhibition of peroxidase or polyphenol oxidase, and it does not assess sensory quality. The Introduction mentions polyphenol oxidase activity only as a property examined in previous studies. (LLM, conf=0.85)
Experimental — accuracy not yet measuredCP treatment reduces the pH of beverages such as orange juice and apple juice, attributed to the formation of plasma-derived chemical species (e.g., hydrogen peroxide).
“This aligns with previous reports that CP treatment reduces the pH of beverages such as orange juice [42] and apple juice [32], a phenomenon attributed to the formation of plasma-derived chemical species (e.g., hydrogen peroxide), which contribute to acidity development in the beverages.”
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 [32]
The Introduction (page unavailable) says plasma-treated apple juice has been studied for pH and that plasma produces reactive oxygen and nitrogen species. It does not say pH decreased, or attribute acidification to hydrogen peroxide or other plasma-derived species. The orange-juice report has a separate citation in the citing sentence and is not attributed to this source. (LLM, conf=0.76)
Experimental — accuracy not yet measured
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Cited by
Sorted by citations
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
- Dzimitrowicz, A., Bielawska-Pohl, A., Pohl, P., Cyganowski, P., Motyka-Pomagruk, A., Klis, T., Policht, M., Klimczak, A., & Jamroz, P.
- Affiliations
- Wrocław University of Science and Technology (PL)
- Ludwik Hirszfeld Institute of Immunology and Experimental Therapy (PL)
- Corresponding author
- Dzimitrowicz, Anna
- Venue
- Scientific Reports
- Published
- 2020-12-03
- Volume
- 10
- Issue
- 1
- Pages
- 21166-21166
- ISSN
- 2045-2322 (ISSN-L)
- PMC
- PMC7712830
- OpenAlex
- W3110001518
- Cited by
- 11
- References
- 30
- Citations by year
- 2026: 4 · 2025: 4 · 2021: 3
- FWCI
- 0.37
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Scientific Reports (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Funders
- Polish Ministry of Science and Higher Education (532/STYP/13/2018)
- Topics
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Keywords
- apple juice, non-thermal atmospheric pressure plasma, plasma treatment, continuous flow processing, mineral content, total phenolic content, shelf life, antioxidant activity, cytotoxicity, colorectal adenocarcinoma cells, intestinal epithelial cells, fruit juice quality
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