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Cited by 3Plasma Applications and DiagnosticsPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods

Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage

Open access
Zeng, Lixian, Gu, Wenyue, Wang, Yuanyuan, Deng, Wentao, Wang, Jiamei, Zhang, Liming·2025·Foods
DOI 10.3390/foods14152709PMC PMC12345656
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Abstract

To study the effect of cold plasma (CP) on the refrigerator shelf life of coconut water, microorganism growth and diversity and physicochemical properties were investigated. Results indicated that CP treatment did not cause significant color changes in coconut water, with turbidity remaining lower than the control even after 6 days of storage. Enzymatic activity analysis revealed reduced polyphenol oxidase (PPO) and peroxidase (POD) levels in treated samples. Specifically, the 12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe2+/g for ferric reducing antioxidant power (FRAP), 37.15% for DPPH radical scavenging, and 39.51% for ABTS+ radical scavenging. Microbial enumeration showed that extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast. High-throughput sequencing identified Leuconostoc, Carnobacterium, and Lactobacillus as the dominant bacterial genera. During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period. In summary, CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay the spoilage in coconut water to help extend the refrigerated shelf life of the product.

AI snapshot

Written from the paper’s full text.

TL;DR

Atmospheric pressure plasma jet (APPJ) treatment of coconut water reduced oxidative enzyme activity and microbial growth while maintaining color and antioxidant-related quality during 15 days of refrigerated storage. The 12 s treatment showed the strongest preservation effects, including lower total viable counts and altered bacterial community succession.

Key findings

  • CP treatment did not cause significant color changes, and turbidity remained lower than the control even after 6 days; after 15 days, 12 s CP reduced PPO activity by 32.56% compared with the control.
  • Total viable count decreased from 3.80 lg CFU/mL to 3.73, 3.57, and 3.44 lg CFU/mL after 3, 6, and 12 s CP, respectively; 12 s CP reduced yeast by 0.30 lg CFU/mL and lactic acid bacteria from 5.04 to 4.92 lg CFU/mL, with TVC significantly lower than other groups at day 15 (p < 0.05).
  • CP-treated samples had higher TPC and TAA; total reducing sugar decreased by 39.82% after 12 s CP. Reported 12 s antioxidant values were 15.77 Fe2+/g FRAP, 37.15% DPPH, and 39.51% ABTS+, while FRAP increased by 5.48% after 12 s treatment.
  • High-throughput sequencing identified Leuconostoc, Carnobacterium, and Lactobacillus as dominant bacterial genera; Carnobacterium was primary early in storage, while Leuconostoc became dominant by the end. PCoA showed PC1 explained 88.2% and PC2 3.7% of variance, with D0–D9 samples clustering closely and D12/D15 samples distinct.

Methods

  • Fresh coconut water was obtained from mature coconuts (8–9 months old) from Hainan, extracted under sterile conditions within 2 h of harvest, and stored at (4 ± 1) °C.
  • Samples were treated with an APPJ system (PG-1000ZD) at 800 W, N2 flow rate 0.9 L/min, for 3, 6, or 12 s, then stored at (4 ± 1) °C for 15 days with sampling every 3 days.
  • Analyses included color, browning index, turbidity, pH, TSS, TA, total and reducing sugars, TPC, TAA, PPO/POD activity, FRAP/DPPH/ABTS antioxidant capacity, microbial counts, and 16S rRNA V3–V4 high-throughput sequencing on the Illumina NovaSeq 6000 platform for 12 s treated samples; experiments were performed in triplicate with one-way ANOVA in SPSS 25.

Limitations

  • The paper states that flavor did not change after treatment in this study, but future research is needed on the effect and mechanism of CP treatment on taste; it also states that cold plasma equipment has not yet reached large-scale commercial production, restricting food-industry application.
  • Evident from the text: microbial diversity analysis was performed only for the 12 s treatment, not all CP durations; antimicrobial reductions were relatively modest, and the authors note nitrogen-based CP may have weaker sterilization efficacy than air-based CP.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.3390/foods14152709

Cites

58 of 58 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

17 of 58 cited sources checked · 0 supported · 0 flagged · accuracy not yet measured

  • Interpretationcitation

    The TA increase is attributed to microbial fermentation processes during storage.

    “This upward trend was attributed to microbial fermentation processes during storage: the extensive growth and proliferation of microorganisms (e.g., yeasts and lactic acid bacteria) in coconut water led to the consumption of sugars and the production of organic acids such as lactic acid and acetic acid, which collectively contributed to the increase in TA [40].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [40] Muhammad, 2019, Modeling the inactivation of Bacillus cereus in tiger nut milk treated with cold atmospheric pressure plasma, J. Food Prot. source

      The ‘Reactive species generated in plasma-treated TNM’ section reports increased titratable acidity, but in tiger nut milk during plasma treatment, not coconut water during storage. It links the increase to treatment duration, input power, and possible chemical changes; it does not support the attributed explanation involving microbial fermentation, sugar consumption, or production of lactic and acetic acids. Page numbers were not supplied in our copy. (LLM, conf=0.86)

      Experimental — accuracy not yet measured
  • Premisecitation

    Degradation of glucose and fructose is attributed to the formation of reactive plasma species, such as hydroxyl radicals, atomic oxygen, or singlet oxygen, which react with sugars and produce acidic compounds.

    “The degradation of glucose and fructose was attributed to the formation of reactive plasma species, such as hydroxyl radicals, atomic oxygen, or singlet oxygen. These radicals react with the sugars and produce acidic compounds [36].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [36] Baniya, 2021, Experimental Studies on Physicochemical Parameters of Water Samples before and after Treatment with a Cold Atmospheric Plasma Jet and its Optical Characterization, J. Chem. source

      Section 3.6.2 (pH; page unavailable) attributes a slight decrease in treated water’s pH to reactive species, but does not discuss sugars or sugar-derived acidic compounds. Searches for glucose, fructose, sugar degradation, hydroxyl radicals, atomic oxygen, and singlet oxygen found no passage addressing the claimed reaction. (LLM, conf=0.76)

      Experimental — accuracy not yet measured
  • Findingreasoning

    After 6 s and 12 s of CP treatment, TSS content of coconut water showed a slight decrease compared to the control group.

    “After 6 s and 12 s of CP treatment, TSS content of coconut water showed a slight decrease compared to the control group (Figure 4A).”
    Quote in the paperNot a substantial claim
  • Findingown data

    Among the tested groups, samples treated for 3 s showed the lowest turbidity values after day 3.

    “Among the tested groups, samples treated for 3 s showed the lowest turbidity values after day 3”
    Quote in the paperSubstantial claim
  • Findingown data

    12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe2+/g FRAP, 37.15% DPPH radical scavenging, and 39.51% ABTS+ radical scavenging.

    “Specifically, the 12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe2+/g for ferric reducing antioxidant power (FRAP), 37.15% for DPPH radical scavenging, and 39.51% for ABTS+ radical scavenging.”
    Quote in the paperNot a substantial claim
  • May combine two claims. 57
  • Classified as probably not a substantial claim. 32
  • The quote only partly states this claim. 1

  • May combine two claims.

    Interpretationcitation

    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.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [32] Anna, D., Aleksandra, P.B., Pawel, P., Piotr, C., Agata, M.P., Tymoteusz, K., and Piotr, P. (2020). Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system. Sci. Rep., 10. source

      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 measured

  • Classified as probably not a substantial claim. May combine two claims.

    Premisecitation

    Cold plasma treatment could effectively maintain and enhance the aroma of coconut water, and treated coconut water retained key aroma compounds and increased creaminess and popcorn flavor.

    “It was found that cold plasma treatment could effectively maintain and enhance the aroma of coconut water, and the treated coconut water retained key aroma compounds and increased the creaminess and popcorn flavor of coconut water [20,21].”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites [20] Xu, 2024, Cold plasma—A new technology for maintaining key aroma compounds and flavor in coconut water, Innov. Food Sci. Emerg. Technol. source
    • cites [21] Xu, 2025, Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics, Food Front. source

      Section 3.2.3 (page not provided) reports that cold plasma retained the key aroma compound 2-AP better than pasteurization and may increase freshness and fruity aroma. But it also reports that cold plasma reduced 2-AP relative to untreated coconut water, potentially reducing popcorn and butterscotch flavors. It does not support an increase in creaminess or popcorn flavor. (LLM, conf=0.90)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    CP generates reactive oxygen/nitrogen species (ROS/RNS) that inactivate microbes by oxidizing lipid membranes, inducing DNA strand breaks, and denaturing functional proteins.

    “These highly reactive transient species mediate diverse chemical interactions, notably in microbial inactivation where they selectively target bacterial cellular components: oxidizing lipid membranes via peroxidation, inducing DNA strand breaks through radical attack, and denaturing functional proteins by amino acid modification.”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites [5] Laroussi, 2005, Room-temperature atmospheric pressure plasma plume for biomedical applications, Appl. Phys. Lett. source

      The passage labeled Abstract (page not provided) reports hydroxyl radicals and atomic oxygen in the plasma plume and says oxidation of membrane lipids and proteins can lead to bacterial inactivation. It does not describe DNA strand breaks, lipid peroxidation, amino-acid modification, or selective targeting of bacterial components; it also does not establish reactive nitrogen species as mediators of these effects. (LLM, conf=0.89)

      Experimental — accuracy not yet measured
    • cites [6] Zhang, 2014, Synergistic antibacterial effects of treatments with low temperature plasma jet and pulsed electric fields, Appl. Phys. Lett. source

  • May combine two claims.

    Interpretationcitation

    Plasma treatment can inhibit browning-related enzyme activities in coconut water to a certain extent, which is beneficial for maintaining color stability and reducing browning.

    “These findings indicate that plasma treatment can inhibit browning-related enzyme activities in coconut water to a certain extent, which is beneficial for maintaining color stability and reducing browning [22].”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [22] Oziyci, 2013, Effects of processing method and storage temperature on clear pomegranate juice turbidity and color, J. Food Process. Preserv. source

      The Abstract and Color section examine clarification, filtration, storage temperature, and color stability in pomegranate juice. Our copy does not address plasma treatment, coconut water, or inhibition of browning-related enzymes (searched: plasma treatment coconut water; enzymatic browning enzymes). (LLM, conf=0.78)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Atmospheric cold plasma (ACP) treatment had no adverse effects on the pH, total soluble solids, titratable acidity, or color of coconut water; high-frequency ACP treatment minimized the residual activity of POD and caused only slight changes in phenolic compound content.

    “Similarly, atmospheric cold plasma (ACP) treatment was found to have no adverse effects on the pH, total soluble solids, titratable acidity, or color of coconut water; high-frequency ACP treatment minimized the residual activity of POD and caused only slight changes in phenolic compound content.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [22] Oziyci, 2013, Effects of processing method and storage temperature on clear pomegranate juice turbidity and color, J. Food Process. Preserv. source

      Split into 2 atoms — 0 confirmed, 0 partially supported, 0 disputed, 0 misattributed, 2 unverifiable. Expand the claim to see per-atom verdicts.

      Experimental — accuracy not yet measured

  • May combine two claims.

    Interpretationcitation

    CP treatment inhibited the growth rate of microorganisms in coconut water, resulting in a slower pH decline compared to the control group.

    “However, CP treatment inhibited the growth rate of microorganisms in coconut water, resulting in a slower pH decline compared to the control group [34].”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [34] Bayati, 2024, Chemical and physical changes induced by cold plasma treatment of foods: A critical review, Compr. Rev. Food Sci. Food Saf. source

      The Introduction (page unavailable) describes microbial inactivation as a use of cold plasma, supporting the general antimicrobial part of the claim. The fruits-and-juices pH section (page unavailable) discusses pH declines in orange and apple juice, but does not report a slower decline in coconut water than in a control or attribute one to inhibited microbial growth. (LLM, conf=0.78)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    CP 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.”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [42] Dong, 2021, Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms, LWT Food Sci. Technol. source
    • cites [32] Anna, D., Aleksandra, P.B., Pawel, P., Piotr, C., Agata, M.P., Tymoteusz, K., and Piotr, P. (2020). Comprehensive studies on the properties of apple juice treated by non-thermal atmospheric plasma in a flow-through system. Sci. Rep., 10. source

      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

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    DBD plasma treatment of coconut water induces cell-matrix disruption and sugar consumption, even with relatively short treatment durations.

    “It has been reported that DBD plasma treatment of coconut water induces cell–matrix disruption and sugar consumption, even with relatively short treatment durations [22,34].”
    Quote in the paperNot a substantial claim2 of 2 sources checked
    • cites [22] Oziyci, 2013, Effects of processing method and storage temperature on clear pomegranate juice turbidity and color, J. Food Process. Preserv. source

      The Introduction and the section on pH, Total Acidity, Soluble Solids and Total Phenolic Content (article pp. 899–906) describe processing clear pomegranate juice, not coconut water. Searches for DBD plasma, cell–matrix disruption, and sugar consumption during short treatments found no passage addressing the attributed claim. (LLM, conf=0.76)

      Experimental — accuracy not yet measured
    • cites [34] Bayati, 2024, Chemical and physical changes induced by cold plasma treatment of foods: A critical review, Compr. Rev. Food Sci. Food Saf. source

      The review’s §3.4 (page unavailable) reports reduced sugar content after DBD treatment of apples and apple juice; its treatment table also reports tissue deterioration in carrots. It does not report cell–matrix disruption or sugar consumption in coconut water, or establish those effects there after short DBD treatments. (LLM, conf=0.82)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Kalaivendan observed a reduction in reducing sugar of orange juice after CP treatment, possibly due to an increase in sucrose and a decrease in fructose, while glucose remained unchanged.

    “Kalaivendan [44] observed a reduction in reducing sugar of orange juice, after CP treatment, possibly due to an increase in sucrose and a decrease in fructose, while glucose remained unchanged, resulting in a decrease in reducing sugar content [36].”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [44] Kalaivendan, 2024, Impact of Novel Atmospheric Pin-to-Plate Cold plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization, Food Bioprocess Technol. source
    • cites [36] Baniya, 2021, Experimental Studies on Physicochemical Parameters of Water Samples before and after Treatment with a Cold Atmospheric Plasma Jet and its Optical Characterization, J. Chem. source

      The Materials and Methods section describes cold-plasma treatment of drinking-water samples, and the Conclusion reports changes in water-quality measures. Our copy does not address Kalaivendan’s orange-juice findings or changes in reducing sugar, sucrose, fructose, and glucose; searches for those terms found no relevant passage. Page numbers were not available in the indexed copy. (LLM, conf=0.78)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    For orange juice, 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples.

    “For orange juice, both direct and indirect treatment with HVACP effectively reduces populations of Salmonella enterica serovar Typhimurium (S. enterica): 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples and a 3.8-log reduction in MA65-packaged samples [54].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [54] Ekasari, 2019, The physicochemical properties comparison of the natural coconut water and the packaging coconut water, IOP Conf. Ser. Earth Environ. Sci. source

      The Sample preparation section (2.1) describes natural and packaged coconut water heated to 50 °C; the Abstract describes measurements of their physicochemical properties. Searches for the 120-second HVACP treatment and for orange juice and Salmonella found no passage addressing the claimed 2.2-log reduction. (LLM, conf=0.78)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    HVACP using air as the excitation gas exhibits a positive antimicrobial effect against S. enterica, achieving a 2.2-log reduction in bacterial counts.

    “Additionally, HVACP using air as the excitation gas exhibits a positive antimicrobial effect against S. enterica, achieving a 2.2-log reduction in bacterial counts [54].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [54] Ekasari, 2019, The physicochemical properties comparison of the natural coconut water and the packaging coconut water, IOP Conf. Ser. Earth Environ. Sci. source

      The Methods (§2.1) describe heating natural and packaged coconut water, while the Results (§3.1–3.2) report physicochemical measurements. Searches for HVACP, air as an excitation gas, S. enterica, and a 2.2-log bacterial reduction found no passage addressing the claimed antimicrobial effect. (LLM, conf=0.76)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    For orange juice, 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 3.8-log reduction in MA65-packaged samples.

    “For orange juice, both direct and indirect treatment with HVACP effectively reduces populations of Salmonella enterica serovar Typhimurium (S. enterica): 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples and a 3.8-log reduction in MA65-packaged samples [54].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [54] Ekasari, 2019, The physicochemical properties comparison of the natural coconut water and the packaging coconut water, IOP Conf. Ser. Earth Environ. Sci. source

      Section 2.1 describes heated and unheated coconut-water samples, and Section 2.6 describes measurements of their physicochemical properties. Searches for the 120-second indirect HVACP treatment and for orange juice, Salmonella, and MA65 found no passage reporting the claimed 3.8-log reduction. (LLM, conf=0.78)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    The antimicrobial effects of CP, involving reactive species attacking bacterial cells, damaging cell walls, increasing membrane permeability, leading to cell membrane rupture, damage to organelles, proteins, and nucleic acids, and microbial cell death, may explain the shifts in genera.

    “The underlying mechanism for these shifts may involve the antimicrobial effects of CP: reactive species generated during CP treatment can attack bacterial cells, damaging cell walls to increase membrane permeability. This process ultimately leads to cell membrane rupture, followed by damage to organelles, proteins, and nucleic acids, culminating in microbial cell death [55,56].”
    Quote in the paperSubstantial claim2 of 2 sources checked
    • cites [55] Wąs, B.E., Dłubała, A., Sawicki, W., Ożgo, M., and Lepczyński, A. (2023). The Effect of Cold Plasma on Selected Parameters of Bovine Colostrum. Appl. Sci., 13. source

      Split into 2 atoms — 1 confirmed, 1 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.

      Experimental — accuracy not yet measured
    • cites [56] Guji, A.Y., Tomohiro, O., Jaroslav, K., Gabriel, B.M., and Kazuo, S. (2021). Direct and Indirect Bactericidal Effects of Cold Atmospheric-Pressure Microplasma and Plasma Jet. Molecules, 26. source

      Split into 2 atoms — 0 confirmed, 2 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.

      Experimental — accuracy not yet measured

  • May combine two claims.

    Findingown data

    During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period.

    “During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingreasoning

    BI increased with prolonged storage, with no significant differences observed among different treatment groups.

    “Additionally, BI increased with prolonged storage, with no significant differences observed among different treatment groups.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingcitation

    The pH of coconut water decreased after CP treatment, with a significant reduction (p < 0.05) observed as the treatment time was extended.

    “The pH of coconut water decreased after CP treatment, with a significant reduction (p < 0.05) observed as the treatment time was extended (Figure 2).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    Extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast.

    “Microbial enumeration showed that extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    PPO and POD activities in coconut water decreased with extended CP treatment time; after 15 days of storage, 12 s CP treatment resulted in a 32.56% reduction in PPO activity compared to the control.

    “Specifically, PPO and POD activities in coconut water decreased with extended CP treatment time: after 15 days of storage, 12 s CP treatment resulted in a 32.56% reduction in PPO activity compared to the control.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingreasoning

    After 12 s CP treatment, the TA value of coconut water was significantly increased, and this trend continued with extended CP treatment duration.

    “Moreover, after 12 s CP treatment, the TA value of coconut water was significantly increased, and this trend continued with extended CP treatment duration.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    With prolonged storage time, there was a decreasing trend in reducing sugar across all groups, although the reduction was not significant.

    “With prolonged storage time, there was a decreasing trend in reducing sugar across all groups, although the reduction was not significant.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    FRAP increased gradually over the storage period, consistent with the observed trends in TAA and oxidative enzyme activity.

    “It increased gradually over the storage period, which is consistent with the observed trends in TAA and oxidative enzyme activity.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    FRAP increased after plasma treatment, and it increased by 5.48% after 12 s of treatment.

    “The FRAP increased after plasma treatment, and it increased by 5.48% after 12 s of treatment (Figure 8).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    After 12 d, the proportion of Firmicutes exceeded 60%, surpassing the content of Proteobacteria.

    “Proteobacteria had the highest abundance ratio and was the dominant phylum until 12 d, after which the proportion of Firmicutes exceeded 60%, surpassing the content of Proteobacteria.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    Within the first 6 days of storage, CP treatment led to an increase in the relative abundance of Proteobacteria while reducing the abundances of Firmicutes and Bacteroidota.

    “Within the first 6 days of storage, CP treatment led to an increase in the relative abundance of Proteobacteria while reducing the abundances of Firmicutes and Bacteroidota.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Proteobacteria had the highest abundance ratio and was the dominant phylum until 12 d.

    “Proteobacteria had the highest abundance ratio and was the dominant phylum until 12 d, after which the proportion of Firmicutes exceeded 60%, surpassing the content of Proteobacteria.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    Between days 9 and 15, CP treatment resulted in decreased abundances of Proteobacteria and Bacteroidota, accompanied by an increase in Firmicutes.

    “In contrast, between days 9 and 15, the trend reversed: CP treatment resulted in decreased abundances of Proteobacteria and Bacteroidota, accompanied by an increase in Firmicutes.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    The total viable count (TVC) decreased as the treatment time increased and increased gradually during the storage period.

    “The total viable count (TVC) decreased as the treatment time increased and increased gradually during the storage period.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    During 12 to 15 days, Leuconostoc increased and became dominant, exceeding Lactobacillus.

    “During 12 to 15 days, the Leuconostoc increased and became dominant, exceeding the Lactobacillus.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingown data

    In our study, 15 nodes had high connectivity in the network diagram.

    “In our study, 15 notes had high connectivity in the network diagram.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    The highest connectivity appeared between Proteobacteria and Firmicutes, which accounted for the largest proportion of all nodes.

    “The highest connectivity appeared between Proteobacteria and Firmicutes, which accounted for the largest proportion of all nodes.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    Other phyla only existed during certain storage periods, showing low connectivity and smaller connection points.

    “Other phyla only existed during certain storage periods, showing low connectivity and smaller connection points.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Porto et al. evaluated the effects of plasma and ozone treatment on the quality of coconut water; CP treatment did not change pH, total soluble solids, titratable acidity, and color, but reduced POD activity and changed phenolic content.

    “Porto et al. [19] evaluated the effects of plasma and ozone treatment on the quality of coconut water. The CP treatment was evaluated as not changing the pH, total soluble solids, titratable acidity, and color, but reducing POD activity and changing its phenolic content.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [19] Porto, 2022, Ozone and plasma processing effect on green coconut water, Food Res. Int. source

  • Classified as probably not a substantial claim. May combine two claims.

    Premisecitation

    Waghmare et al. noted that cold plasma can prevent spoilage microbial growth in beverages, inactivate endogenous enzymes, retain physicochemical properties, require a short treatment time, and has no obvious effect on quality parameters.

    “Waghmare et al. [9] noted that cold plasma can prevent spoilage microbial growth in beverages, can inactivate endogenous enzymes, can retain physicochemical properties, requires a short treatment time, and has no obvious effect on quality parameters, being a promising sterilization technology to enhance beverage microbial safety while ensuring quality.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [9] Waghmare, 2021, Cold plasma technology for fruit based beverages: A review, Trends Food Sci. Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Aparajhitha et al. reported that atmospheric cold plasma cuts microbial count in sugar-rich Coconut Neera by ~80% with slight vitamin C reduction.

    “Aparajhitha et al. [8] reported atmospheric cold plasma cuts microbial count in sugar-rich Coconut Neera by ~80% with slight vitamin C reduction, inhibiting microbial growth in fruit and vegetable juices with little nutrient impact.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [8] Aparajhitha, 2019, Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera, Innov. Food Sci. Emerg. Technol. source

  • May combine two claims.

    Interpretationown data

    CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay spoilage in coconut water to help extend the refrigerated shelf life of the product.

    “In summary, CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay the spoilage in coconut water to help extend the refrigerated shelf life of the product.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Wang treated cherry juice with APPJ, noting a decrease in the stability of flavonols and anthocyanins while the stability of hydroxycinnamic acid increased.

    “Wang [18] treated cherry juice with APPJ, noting a decrease in the stability of flavonols and anthocyanins while the stability of hydroxycinnamic acid increased.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [18] Wang, 2022, Removal of Alternaria mycotoxins exposed to different food components by cold plasma, Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Tan et al. observed negligible changes in TSS when treating coconut water with DBD plasma.

    “Consistent with these findings, Tan et al. [38] observed negligible changes in TSS when treating coconut water with DBD plasma.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [38] Tan, 2021, The evolution of physicochemical and microbiological properties of green and mature coconut water (Cocos nucifera) under different storage conditions, J. Food Meas. Charact. source

  • May combine two claims.

    Premisecitation

    Coconut water is highly sensitive to heat and light, which can lead to discoloration, off-flavors, and microbial contamination, resulting in spoilage and loss of commercial value.

    “However, coconut water is highly sensitive to heat and light, which can lead to discoloration, off-flavors, and microbial contamination, resulting in spoilage and loss of commercial value [4].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [4] Rajashri, 2022, Non-Thermal processing of tender coconut water—A review, Food Rev. Int. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    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.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [15] Hou, 2019, Effect of cold plasma on blueberry juice quality, Food Chem. source

  • May combine two claims.

    Interpretationown data

    CP treatment inhibited microbial growth and enzymatic browning, thereby enhancing system stability.

    “Notably, after 3 days of refrigeration, the turbidity values of CP-treated samples were lower than those of the control (CK) group, indicating that CP treatment inhibited microbial growth and enzymatic browning, thereby enhancing system stability despite the overall gradual increase in turbidity.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    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.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [7] Kumar, 2023, Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice, J. Food Sci. source

  • May combine two claims.

    Interpretationreasoning

    Reactive species generated by CP attack enzymes in coconut water to reduce their activity, inhibiting free radical production and relatively enhancing antioxidant capacity.

    “As reactive species generated by CP attack enzymes in coconut water to reduce their activity, the production of free radicals is inhibited, thereby relatively enhancing antioxidant capacity.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationreasoning

    The observed reduction in sugar content can be attributed to microbial utilization of sugars and involvement of sugars in enzymatic or non-enzymatic browning reactions.

    “In summary, the observed reduction in sugar content can be attributed to two main factors: the microbial utilization of sugars for metabolic activities and the involvement of sugars in enzymatic or non-enzymatic browning reactions.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Nitric oxide (NO) generated during CP treatment can enhance the activity of dehydroascorbate reductase, thereby promoting the synthesis of ascorbic acid.

    “Previous studies have reported that nitric oxide (NO) generated during CP treatment can enhance the activity of dehydroascorbate reductase, thereby promoting the synthesis of ascorbic acid [46].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [46] Nasri, 2023, A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage, LWT Food Sci. Technol. source

  • May combine two claims.

    Premisecitation

    Reactive particles generated by plasma can oxidize sugars to produce acids; simultaneously, proteolysis releases amino acids, increasing the number of acidic carboxyl groups (-COOH) in the system.

    “Reactive particles generated by plasma can oxidize sugars to produce acids; simultaneously, proteolysis releases amino acids, increasing the number of acidic carboxyl groups (-COOH) in the system [39].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [39] Silva, 2022, NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition, Food Bioprocess Technol. source

  • May combine two claims.

    Interpretationreasoning

    Under appropriate treatment conditions, CP treatment not only reduces microbial counts but also maintains or even enhances antioxidant capacity, thereby preserving the antioxidant efficacy of the juices.

    “Specifically, under appropriate treatment conditions, CP treatment not only reduces microbial counts but also maintains or even enhances antioxidant capacity, thereby preserving the antioxidant efficacy of the juices.”
    Quote in the paperSubstantial claim

  • The quote only partly states this claim.

    Interpretationreasoning

    The decrease in total reducing sugar after 12 s CP treatment is attributed to sugar consumption by microbial growth and proliferation.

    “which might be attributed to sugar consumption by microbial growth and proliferation.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Increasing the excitation frequency and treatment duration of CP can diminish the antioxidant capacity of chokeberry juice.

    “Increasing the excitation frequency and treatment duration of CP can diminish the antioxidant capacity of chokeberry juice [49].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [49] Gan, 2021, Cold plasma jet with dielectric barrier configuration: Investigating its effect on the cell membrane of E. coli and S. cerevisiae and its impact on the quality of chokeberry juice, LWT Food Sci. Technol. source

  • May combine two claims.

    Interpretationreasoning

    As storage time increased, the loss of ascorbic acid intensified, which may be associated with the continuous oxidation of ascorbic acid by reactive oxygen species (ROS) generated by residual plasma effects during storage.

    “However, as storage time increased, the loss of ascorbic acid intensified, which may be associated with the continuous oxidation of ascorbic acid by reactive oxygen species (ROS) generated by residual plasma effects during storage.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationcitation

    Active species in CP reacted with the sugar in coconut water, which disrupts the tissue matrix and releases nutrients during the treatment.

    “For the active species in CP were reacted with the sugar in coconut water, which disrupts the tissue matrix and releases nutrients during the treatment.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    The increase in TAA observed in this study may be attributed to the generation of free radicals induced by plasma treatment, which in turn leads to a reduction in ascorbic acid content.

    “The increase in TAA observed in this study may be attributed to the generation of free radicals induced by plasma treatment, which in turn leads to a reduction in ascorbic acid content.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    DBD plasma treatment with a treatment power of 39 W and a processing time of 120 s resulted in an increase in the TA of TNM.

    “Similar studies have reported that DBD plasma treatment with a treatment power of 39 W and a processing time of 120 s resulted in an increase in the TA of TNM.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [41] Hemanta, 2021, Influence of cold plasma voltage and time on quality attributes of tender coconut water (Cocos nucifera L.) and degradation kinetics of its blended beverage, J. Food Process. Preserv.

      Not checked in the free run.

  • May combine two claims.

    Interpretationreasoning

    CP treatment induced a decrease in pH, creating an acidic environment that likely preserved organic acids or slowed their decomposition and consumption rates, potentially contributing to the increase in TA.

    “Furthermore, CP treatment induced a decrease in pH, creating an acidic environment in coconut water. This environment likely preserved organic acids or slowed their decomposition and consumption rates, potentially contributing to the increase in TA.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    CP treatment has been proven to boost the antioxidant capacity of fresh-cut pears, cashew apple juice, and chili peppers.

    “CP treatment has been proven to boost the antioxidant capacity of fresh-cut pears [2], cashew apple juice [47], and chili peppers [48].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [2] Zhang, 2021, Effects of in-package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh-cut pears, J. Sci. Food Agric. source
    • cites [47] Leite, 2021, Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility, Food Res. Int. source
    • cites [48] Zhang, 2019, Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.), J. Food Eng. source

  • May combine two claims.

    Interpretationcitation

    CP-induced enzyme inactivation may involve reactive species attacking amino acid residues in PPO and POD, disrupting their secondary and tertiary structures, and UV radiation inducing protein structural changes.

    “The underlying mechanism of enzyme inactivation may involve multiple pathways: reactive species generated during CP treatment can attack amino acid residues in PPO and POD, disrupting their secondary and tertiary structures. Additionally, ultraviolet (UV) radiation produced in the plasma can induce protein structural changes, leading to enzyme deactivation [4].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [4] Rajashri, 2022, Non-Thermal processing of tender coconut water—A review, Food Rev. Int. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Sreelakshmi found that plasma treatment reduced PPO and POD activity in apples during storage.

    “Similarly, Sreelakshmi [45] also found that plasma treatment reduced PPO and POD activity in apples during storage.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [45] Sarangapani, 2017, Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries, Innov. Food Sci. Emerg. Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Porto discovered that treating with CP inhibited PPO and POD activity, thereby reducing phenolic oxidation and improving browning.

    “Porto [19] discovered that treating with CP inhibited PPO and POD activity, thereby reducing phenolic oxidation and improving browning.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [19] Porto, 2022, Ozone and plasma processing effect on green coconut water, Food Res. Int. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Sarangapani et al. reported that atmospheric pressure CP treatment enhanced the TAA of blueberries.

    “Additionally, Sarangapani et al. [45] reported that atmospheric pressure CP treatment enhanced the TAA of blueberries.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [45] Sarangapani, 2017, Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries, Innov. Food Sci. Emerg. Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Consumption of reducing sugar in coconut water during storage may also result from fermentation processes.

    “Additionally, the consumption of reducing sugar in coconut water during storage may also result from fermentation processes.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Nasri noted that plasma treatment induced the degradation of aromatic rings in carrot juice, releasing more phenolic compounds and thereby augmenting the TPC.

    “Nasri [46] noted that plasma treatment induced the degradation of aromatic rings in carrot juice, releasing more phenolic compounds and thereby augmenting the TPC.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [46] Nasri, 2023, A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage, LWT Food Sci. Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    CP-induced enzyme inactivation is associated with alterations in α-helix and β-sheet conformations.

    “Structural analyses have revealed that CP-induced enzyme inactivation is associated with alterations in α-helix and β-sheet conformations.”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [13] Kaur, 2024, Cold plasma technology: Reshaping food preservation and safety, Food Control source
    • cites [44] Kalaivendan, 2024, Impact of Novel Atmospheric Pin-to-Plate Cold plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization, Food Bioprocess Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Silva et al. reported that plasma treatment had no significant impact on the pH or TSS content of fruit juices.

    “Similarly, Silva et al. [39] reported that plasma treatment had no significant impact on the pH or TSS content of fruit juices, further supporting the stability of TSS in plasma-treated liquid systems.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [39] Silva, 2022, NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition, Food Bioprocess Technol. source

  • May combine two claims.

    Interpretationreasoning

    CP facilitates the acidification of coconut water, likely attributed to the active substances of nitrogen oxides (NOX) in N2-CP.

    “This phenomenon suggested that CP facilitates the acidification of coconut water, likely attributed to the active substances of nitrogen oxides (NOX) in N2-CP, resulting in decreased pH and elevated TA in coconut water.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    CP treatment with air as the working gas inhibited the TVC amounts in sugarcane juice.

    “Similarly, the CP treatment of coconut water with air as the working gas significantly reduced the TVC [52,53] and inhibited the TVC amounts in sugarcane juice [31].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [31] Mihai, 2020, Direct EPR detection of atomic nitrogen in an atmospheric nitrogen plasma jet, Phys. Chem. Chem. Phys. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationreasoning

    The negative correlation between pH and microbial numbers may be attributed to the decrease in coconut water pH enhancing bioavailability of certain nutrients to specific microorganisms, thereby promoting microbial proliferation.

    “This phenomenon may be attributed to the decrease in coconut water pH, which enhances the bioavailability of certain nutrients to specific microorganisms, thereby promoting microbial proliferation.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationown data

    The dynamic change in diversity indices indicates that richness and diversity of microbial communities in coconut water underwent continuous fluctuations over the storage period, consistent with variations in OTU numbers.

    “This dynamic change indicates that the richness and diversity of microbial communities in coconut water underwent continuous fluctuations over the storage period, which is consistent with the observed variations in the number of operational taxonomic units (OTUs).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    The observed increase in TA may stem from microbial degradation of sugars into organic acids such as lactic acid, accompanied by reductions in total sugar and reducing sugar contents.

    “The observed increase in TA may stem from microbial degradation of sugars into organic acids such as lactic acid, which is accompanied by reductions in total sugar and reducing sugar contents.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S4 (based).

    Study design and conductnone given

    The sequencing data were considered to cover most of the microbial diversity of the samples.

    “The sequencing data were considered to cover most of the microbial diversity of the samples.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Damage to cell membranes by air-CAP may be more serious than that of nitrogen-CAP, which can lead to fragmentation of biological macromolecules.

    “However, coconut water was treated with nitrogen-based cold plasma, and it was observed that it had a bactericidal effect, but compared with air-source cold plasma, air-CAP had better inactivation ability than nitrogen-CAP, and the damage to cell membranes by air-CAP may be more serious than that of nitrogen-CAP, which can lead to the fragmentation of biological macromolecules [51].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [51] Chao, 2024, Effects of cold plasma treatment on reactive oxygen metabolism and storage quality of Brassica chinensis, Innov. Food Sci. Emerg. Technol. source

  • May combine two claims.

    Interpretationown data

    Higher values of ∆E and Tur were associated with more severe microbial contamination and lower sensory quality.

    “The higher the values of ∆E and Tur were, the more severe the microbial contamination and the lower the sensory quality were, which is consistent with the increase in color changes, turbidity, and microorganisms.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Dielectric barrier discharge cold plasma treated tender coconut water showed DPPH scavenging activity decreases with plasma treatment time and voltage.

    “Similar reports found that dielectric barrier discharge cold plasma treated tender coconut water, DPPH scavenging activity decreases with plasma treatment time and voltage [41].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [41] Hemanta, 2021, Influence of cold plasma voltage and time on quality attributes of tender coconut water (Cocos nucifera L.) and degradation kinetics of its blended beverage, J. Food Process. Preserv.

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Interpretationreasoning

    Acidic metabolites produced during microbial metabolism further lower the pH of coconut water, forming a feedback loop.

    “Concurrently, acidic metabolites produced during microbial metabolism further lower the pH of coconut water, forming a feedback loop.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    CP with oxygen as the working gas effectively reduced the psychrophilic bacteria count in freeze-dried bovine colostrum.

    “CP with oxygen as the working gas, effectively reduced its psychrophilic bacteria count in freeze-dried bovine colostrum [50].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [50] Zhao, 2022, Inactivation effects, kinetics and mechanisms of air-and nitrogen-based cold atmospheric plasma on Pseudomonas aeruginosa, Innov. Food Sci. Emerg. Technol. source

  • May combine two claims.

    Interpretationown data

    The microbial community compositions among samples from days 0, 3, 6, and 9 did not differ significantly, with their microbial species profiles remaining highly consistent during the early to mid-storage stages.

    “This clustering pattern indicates that the microbial community compositions among these samples did not differ significantly, with their microbial species profiles remaining highly consistent during the early to mid-storage stages.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationreasoning

    In the early stage of storage, surviving microorganisms in CP-treated coconut water gradually regained metabolic activity, undergoing growth and reproduction, which contributed to the initial rise in OTU numbers.

    “This pattern can be interpreted as follows: in the early stage of storage, the surviving microorganisms in CP-treated coconut water gradually regained metabolic activity, undergoing growth and reproduction, which contributed to the initial rise in OTU numbers.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationnone given

    During the first 9 days, CP treatment damaged parts of the microorganisms and limited their growth and reproducing ability.

    “During the first 9 days, CP treatment damaged parts of the microorganisms and limited their growth and reproducing ability.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationreasoning

    CP treatment effectively maintained the coconut water's color stability, sensory, and physicochemical quality.

    “CP treatment effectively maintained the coconut water’s color stability, sensory, and physicochemical quality of coconut water.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationnone given

    The treatment delayed enzymatic browning through reducing PPO and POD activities, preserving antioxidant capacity through increasing TPC, TAA, and FRAP.

    “The treatment delayed the enzymatic browning through reducing the PPO and POD activities, preserving the antioxidant capacity through increasing the TPC, TAA, and FRAP.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationnone given

    Extending CP treatment time enhanced sterilization and preservation efficacy, inhibiting shifts in microbial diversity (delaying dominance transitions of Kosakonia, Lactobacillus, and Leuconostoc).

    “Extending CP treatment time enhanced the sterilization and preservation efficacy, inhibiting shifts in microbial diversity (delaying dominance transitions of Kosakonia, Lactobacillus, and Leuconostoc).”
    Quote in the paperSubstantial claim
79 of 79

  • The paper relies on this without support.

    There are limited reports on the application of APPJ in coconut water, and the effects of treating APPJ on product quality remain unclear.

    “Currently, there are limited reports on the application of APPJ in coconut water, and the effects of treating APPJ on product quality remain unclear.”

  • The paper relies on this without support.

    Existing studies do not measure and evaluate the other physical and chemical qualities of coconut water after CP treatment and do not study the specific effects of CP treatment on its microorganisms during storage.

    “Existing studies do not measure and evaluate the other physical and chemical qualities of coconut water after CP treatment and do not study the specific effects of CP treatment on its microorganisms during storage.”

  • The paper relies on this without support.

    Heat treatment has a significant impact on the quality of coconut water and destroys the physical and chemical quality and nutrient composition of coconut water.

    “It has been found that heat treatment has a significant impact on the quality of coconut water and will destroy the physical and chemical quality and nutrient composition of coconut water”

  • The paper relies on this without support.

    Nitrogen-based CP exhibits slightly weaker sterilization efficacy compared to air-based CP.

    “Specifically, nitrogen-based CP has been reported to exhibit slightly weaker sterilization efficacy compared to air-based CP, which could further explain the moderate antimicrobial effect observed herein.”

  • The paper relies on this without support.

    Sphingobacterium is capable of degrading aromatic compounds in coconut water and producing extracellular polymeric substances, which may induce sensory quality changes such as flocculent sedimentation and flavor deterioration.

    “In the day 9 (D9) group, Sphingobacterium emerged as the dominant genus; this bacterium is capable of degrading aromatic compounds in coconut water and producing extracellular polymeric substances, which may induce sensory quality changes such as flocculent sedimentation and flavor deterioration.”

  • The paper relies on this without support.

    Leuconostoc's acid tolerance and strong capacity for sugar fermentation, accompanied by acid and gas production, enable it to effectively outcompete other genera.

    “Its acid tolerance and strong capacity for sugar fermentation—accompanied by acid and gas production—enable it to effectively outcompete other genera.”
6 of 6

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • FRAP and TAA are said to follow the same storage trend but move in opposite directions

    Minor

    The results say FRAP increased over storage and call that consistent with TAA, although an earlier section says TAA decreased over storage.

  • Sequencing target is described as both V4 and V3-V4

    Minor

    The introduction says sequencing targeted the V4 region, whereas the methods say PCR amplified the V3-V4 regions.

  • An increase in TAA is explained as a reduction in ascorbic acid

    Minor

    The paper identifies TAA as total ascorbic acid content, then says the observed TAA increase may result from a process that reduces ascorbic acid content.

  • The 12 s treatment has both the lowest and an increased FRAP value

    Minor

    The abstract calls the 12 s treatment's FRAP value the lowest, but the results say FRAP increased after plasma treatment, including a 5.48% increase after 12 s. If the untreated control is included, the 12 s value cannot be the lowest.

4 of 4

Cites

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Cited by

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Related

Authors
Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L.
Affiliations
Hainan University (CN)
Corresponding author
  • Wang, Jiamei
  • Zhang, Liming
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2025-08-01
Volume
14
Issue
15
Pages
2709
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods14152709
PMC
PMC12345656
OpenAlex
W4412896116
Semantic Scholar
e699005fa7915c7495faa899f7261bcf48447486
Cited by
3
References
58
Citations by year
2026: 3
FWCI
1.58
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Europe PMC (PubMed Central) (submittedVersion, cc-by)
  • PubMed Central (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • Key Research and Development Project of Hainan Province (ZDYF2022XDNY272)
  • Hainan Province Innovation Training Project (ZDYF2022XDNY272)
Topics
  • 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
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
cold plasma treatment, coconut water, refrigerated shelf life, microbial spoilage, lactic acid bacteria, psychrophilic bacteria, yeast, antioxidant capacity, polyphenol oxidase, peroxidase, bacterial diversity, non-thermal food preservation, fruit juice quality

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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-25.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-25.

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