Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice
Abstract
Cold plasma treatment of kiwifruit juice was studied in the domain of 18–30 kV of voltage, 2–6 mm of juice depth, and 6–10 min of treatment time using the response surface methodology (RSM). The experimental design utilized was a central composite rotatable design. The effect of voltage, juice depth, and treatment time on the various responses, namely peroxidase activity, color, total phenolic content, ascorbic acid, total antioxidant activity, and total flavonoid content, was examined. While modeling, the artificial neural network (ANN) showed greater predictive capability than RSM as the coefficient of determination ( R 2 ) value of responses was greater in the case of ANN (0.9538–0.9996) than in RSM (0.9041–0.9853). The mean square error value was also less in the case of ANN than in RSM. The ANN was coupled with a genetic algorithm (GA) for optimization. The optimum condition obtained from ANN‐GA was 30 kV, 5 mm, and 6.7 min, respectively.
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Kumar et al. found that 90 kV, 120 s HVACP reduces Salmonella in coconut water by 1.30-log10 with minimal impact on physicochemical properties except for 84.35% loss of exogenous ascorbic acid.
“Kumar et al. [7] found that 90 kV, 120 s high-voltage atmospheric cold plasma (HVACP) reduces Salmonella in coconut water by 1.30-log10 with minimal impact on physicochemical properties except for 84.35% loss of exogenous ascorbic acid.”
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 [7]
Kumar et al. [7] reported that HVACP treatment at 90 kV for 120 s reduced Salmonella in coconut water by 1.30-log10.
“For microbial load in coconut water, Kumar et al. [7] reported that HVACP treatment at 90 kV for 120 s reduced Salmonella in coconut water by 1.30-log10.”
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 [7]
Cites
Xu, L., Garner, A. L., Tao, B., & Keener, K. M. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1947-7 · Cited by 205 · see citing works
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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
- Kumar, S., Pipliya, S., & Srivastav, P. P.
- Affiliations
- Indian Institute of Technology Kharagpur (IN)
- Corresponding author
- Pipliya, Sunil
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2023-03-02
- Volume
- 88
- Issue
- 4
- Pages
- 1533-1552
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W4323036974
- Cited by
- 49
- References
- 1
- Citations by year
- 2026: 8 · 2025: 14 · 2024: 21 · 2023: 6
- FWCI
- 8.11
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Indian Institute of Technology Kharagpur
- 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 › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- cold plasma treatment, kiwifruit juice, peroxidase activity, total phenolic content, vitamin C, total antioxidant capacity, total flavonoid content, juice color, artificial neural networks, genetic algorithm optimization, treatment duration
- MeSH terms
- Flavonoids, Fruit, Nutritive Value, Neural Networks, Computer, Plasma Gases
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