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Abstract: The aim of the present study was to determine the energy necessary to compress ground lupine seeds to a constant volume, as a function of their moisture content. Produced briquettes were subjected to compression tests, and the changes in their volume were also recorded. The results showed that with an increasing moisture content of ground lupine seeds the energy inputs necessary for the compression of the material to a constant volume decreased for rising strengths and volumes of produced briquettes. Significant differences were observed in the measurements obtained for white and blue ground lupine seeds caused by different chemical compositions of the lupine cultivars. [Copyright &y& Elsevier]

An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b.−1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality. [ABSTRACT FROM AUTHOR]

This study aims to provide comprehensive information on the process of vacuum impregnation of wheat grains. Vacuum impregnation, saturating materials with additional liquid components, is a well-known process originally developed to ensure leak tightness or reduce the porosity of various materials. We describe its potential uses in the food processing industry relating to the impregnation of grains and leguminous plant seeds. The objective of the study was to determine the influence of impregnation and infrared heating of wheat grains on flour efficiency, moisture content and particle size distribution in the resulting flour and bran. The experimental material comprised three varieties of wheat. The results showed that the method of preparing the wheat grains for milling combined with impregnation had a significant impact on the particle size distribution of bran but not on the particle size distribution of flour. A more complete view of the process characteristics requires further investigation of factors related to the structural and textural properties of the impregnated material, factors which are highly varied in the case of food materials and food products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of micronized pea seeds introduced into feed mixes for broilers on the slaughter yield, blood lipid parameters, content of fatty acids in selected tissues, and meat quality. The studies involved 150 1-day-old Ross 308 chicks split into three groups (for 42 days). The feed rations differed in terms of the source of proteins: in the control group (C), it was post-extraction soybean meal (SBM) 100%; in group I, SBM 50% and micronized peas 50%; and in group II, micronized peas only, 100%. Irradiated pea seeds added to the feed ration for chicks reduced the fattening grade of carcasses ( P < 0.05). Additionally, significant improvement of blood lipid indices was recorded. The share of the irradiated pea seeds in feed mixes decreased the share of saturated fatty acids in the muscles and abdominal fat and had a positive effect on the n-6/ n-3 ratio, hypocholesterolemic / hypercholesterolemic ratio, as well as the atherogenic and thrombogenic indices ( P < 0.05). [ABSTRACT FROM AUTHOR]

Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use. [ABSTRACT FROM AUTHOR]

This paper presents the results of an experiment on the effect of the cold plasma (He+O2 or He+Air) pre-sowing stimulation of seeds of the Wolska cultivar of onion on the process of their germination. Four groups of seeds characterized by different exposure times (60, 120, 240 and 480 s) were used. Untreated seeds were used as a control. The distance between the electrode and the tested material was 50 mm. Pre-sowing plasma stimulation improved germination parameters such as germination capacity and germination energy for all the tested groups relative to the control. The highest fractions of germinated seeds were observed for an exposure time of 120 s. Analysis of the data showed a statistically significant impact of RF plasma on the seed germination parameters of the onion. SEM analysis showed that the interaction with plasma produced tension in the cells, leading to a change in their shape. No visible damage to the onion seed cells was observed, apart from the effect of depletion of the upper wax layer. The best influence on pathogenic fungi was when the group of seeds underwent 240 and 480 s of exposure to plasma fumigation, especially using the He+Air RF plasma jet. [ABSTRACT FROM AUTHOR]

Simple Summary: In the present study, the inclusion of micronised camelina, flax, and sunflower seeds in the diets of broiler chickens improved the slaughter parameters, for example, the share of commercial cuts in the carcass (breast, thigh, and drumstick muscle), and reduced the content of abdominal fat. The addition of oilseeds in the diets also modified the calorific value of the breast, thigh, and drumstick muscles as well as some organs by reducing the content of ether extract. In addition, the flax seeds increased the content of Ca, Cu, and Fe in the muscles and organs. At the same time, there were no abnormalities in the health status of the birds. In this study, we included 15% doses of infrared-irradiated camelina, flax, and sunflower seeds in the diets of broiler chickens (grower and finisher) and focused on assessing the effects on the production traits, selected slaughter analysis parameters, nutrients, and minerals in breast and drumstick meat and some organs, i.e., liver, proventriculus, and heart. In total, 200 one-day-old broiler chickens were assigned randomly to four treatments with five replicate cages of 10 broiler chickens per cage (five females and five males). The experiment lasted 6 weeks. In the group of broiler chickens in which diets were supplemented with micronised camelina and flax seeds, there was an increase in (p < 0.05) breast, thigh, and drumstick weight and a decrease (p < 0.05) in the abdominal fat of the carcasses. The oilseed treatments reduced the ether extract content and the calorific value in the breast and drumstick muscles and organs. The flax seeds contributed to an increase in the contents of Ca (breast muscle and liver), Cu (breast muscle and proventriculus), and Fe (drumstick muscle and heart). Likewise, some blood parameters were influenced by supplementation with infrared-irradiated camelina and flax seeds, for example, there was a decrease in the haemoglobin level and the mean corpuscular haemoglobin concentration (p < 0.05). The oilseed treatments also modified the contents of Fe and Ca in the blood plasma of broiler chickens (p < 0.05). It may be concluded that infrared-irradiated camelina, flax, and sunflower seeds can be regarded as good diet components exerting positive effects on the dietary value of poultry meat and organs used in dietetics. [ABSTRACT FROM AUTHOR]

BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS: The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION: White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice. [ABSTRACT FROM AUTHOR]

Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life. [ABSTRACT FROM AUTHOR]

The study was undertaken to assess the use of coconut flour (CF) and coconut residue (RCO) as a source of dietary fiber in wheat pasta production. The addition of CF and RCO can decrease the pasta extruder output up to 32%. The optimum cooking time for pasta with the CF and RCO was higher than for the control. CF and RCO had little or no effect on the weight and volume increase index. The pasta with CF had lower firmness compared to the product with RCO. The use of CF (up to 15%) and RCO (up to 10%) did not exert a negative effect on sensory attributes, however, the pasta was whiter and more intensely red, and yellow than the control. Pasta with the recommended addition of CF and RCO had good quality and higher content of dietary fiber, protein, and lipids, compared to the control. Practical applications: Due to its popularity, pasta can be an excellent food matrix for supplementation with dietary fiber, proteins, minerals, and other healthy components; to prevent some noncommunicable disease. Based on literature, coconut components are good source of fermentable dietary fiber, which allows production of functional food. So far, there is limited information available about the use of the coconut industry by‐product for production of pasta. Coconut flour and coconut residue can be successfully used in pasta production as a potential sources of dietary fiber. Harnessing the potential of coconut by‐products as a dietary fiber could be a health benefit and economic boost to the coconut industry. [ABSTRACT FROM AUTHOR]

The effect of temperature and concentration on the rheological behavior of pasteurized apple juice has been studied using a rotational rheometer at shear rates ranging from 0.5 to 12 s−1. The rheological properties were measured at different conditions changing from 10°C to 60°C and from 15°Brix to 40°Brix. On the basis of the obtained results, flow curves were prepared and consistency coefficients and flow indexes were determined. The superposition technique was applied to model behavior of apple juice. The obtained master curve is very important for the industry because it shows the apple juice in the whole range of temperature and soluble solid content. The influence of temperature on consistency coefficient was well described by the Arrhenius equation with activation energy values between 23.3 and 33.6 kJ⋅mol−1. A single equation was proposed for describing the combined effect of temperature, concentration, and shear rate on shear stress at constant flow behavior index. The model can be useful for the easy comparison of the rheological properties of different fluid food. [ABSTRACT FROM AUTHOR]

The paper presents the results of an experiment on the effect of pre-sowing stimulation of seeds with atmospheric pressure plasma jet operating with dielectric barrier discharge (DBD plasma jet) on the process of germination of Thuringian Mallow (Lavatera thuringiaca L.). Five groups of seeds characterized by a different exposure times (1, 2, 5, 10 and 15 minutes) as well as untreated seeds—control were used. Pre-sowing plasma stimulation of seeds improved germination parameters such as: germination capacity and germination energy for all tested groups relative to control. The highest germination parameters were obtained for seeds stimulated with plasma for the exposure times of 2 and 5 min. The analysis of the contact surface angle indicated the decrease of its’ mean values upon seed stimulation while no statistical effects were observed. Analysis of the SEM scans revealed the increase in seed pattern intensity which could be attributed to removing of the surface parts of cuticle possibly covered with wax upon short time—2 and 5 min plasma treatment. Such a phenomenon can act similarly to mechanical scarification of seeds. Longer exposure of seeds to plasma resulted in affecting the deeper zone of cuticle and damage or fracture of some parts of the cuticle. Lower germination parameters of seeds upon longer exposure times to plasma may indicate mechanical damage of the seeds. [ABSTRACT FROM AUTHOR]

Introduction: A food allergy is a group of symptoms occurring in the organism and resulting from consuming some food, where the problems are conditioned by immunological mechanisms. The symptoms may become apparent first in adulthood and they may be an initial manifestation of a latent allergy. Typical symptoms of a food allergy occur in different organs, thus not only in the digestive system, but also in the skin, respiratory system and circulatory system. Aim: To assess the frequency of food allergy onset in rural areas of the Lublin region as well as to determine which factors induce such allergies. Material and methods: A survey was conducted, involving the participation of 340 inhabitants of rural areas. The study monitored the knowledge and situation of the disease, concerning allergens, allergy symptoms, methods of treatment and opinions regarding such treatment. Results: The analysis focused on 124 people with diagnosed allergies. Conclusions: Introducing a diet did not result in a statistically significant difference regarding elimination of the symptoms, as compared to the patients who did not follow any diet. On the other hand, pharmacological treatment causes statistically worse results than using other methods or not being treated at all. The patients in whom allergy symptoms disappeared were more convinced about the positive character of their diet than those in whom the symptoms were not eliminated. The age when the allergy becomes evident does not affect its duration, yet it matters as to the time of its later elimination. The more symptoms were experienced by a patient, the longer the duration of the allergy was. [ABSTRACT FROM AUTHOR]

Ecological awareness and, consequently, certain types of human behaviour, are still debatable. The issues related to ecology and environmental protection still raise many doubts among various populations. This article presents the results of a survey conducted among respondents residing in southeastern Poland. Due to the multidimensional nature and complexity of the 'ecological awareness' category, the aim of the conducted research was to create a dimensional characteristics model providing the possibility to investigate the way in which the indicated category is perceived by the inhabitants of the southeastern part of Poland. A list of primary features (determinants) allowing us to describe ecological awareness and behaviour was defined in order to achieve the indicated objective. Particular determinants of the category of 'ecological awareness' were linked to fi ve key thematic areas. The respondents, exploiting a designed scale related to particular determinants, were asked to identify an appropriate level on a scale that was the closest to their attitudes toward awareness and ecological behaviour they identified with. The data collected in the research underwent a statistical analysis; in this case, it was a multivariate analysis. The investigation resulted in selecting a model of dimensional characteristics of 'ecological awareness' consisting of nine components (dimensions) that could serve as a tool for further analysis. It is worth noting that two dimensions -- 'individual consciousness' and 'social awareness' -- were distinguished within the model. It is of crucial importance for the conducted policy of individuals in the decision-making process concerning the environment, and on the other hand it denotes a growing individual awareness of inhabitants. [ABSTRACT FROM AUTHOR]

Environmental awareness and its perception by humans is not an entirely clear issue, and the extent to which problems related to ecology and environmental protection are recognized raises many doubts. Our paper presents findings obtained from the authors' own questionnaire made up of 46 statements carrying positive connotations. A five-level Likert scale was applied to evaluate statements; respondents were asked to specify which level on the scale best corresponded with their view on each statement. In order to identify variables differentiating between specific groups of respondents, the data gathered from questionnaires was subject to a type of statistical analysis called discriminant function analysis. The aim of the study was to analyse links between the place of living and evaluation of the natural environment, certain factors affecting environmental awareness, and willingness to undertake environment-friendly actions by people living in Eastern Poland. The discriminant function analysis enabled categorization of opinions and attitudes of the respondents according to their place of living, indicating that their diversified nature results from the place they inhabit. The analysis revealed that a grouping variable used to categorize places of living has statistically significant discriminatory power. Inhabitants of large cities are interested in the subject of environmental protection, but they pay less attention to other aspects of "environmental awareness" than people living in small towns or in the countryside, which is largely attributable to their close contact with nature. [ABSTRACT FROM AUTHOR]

Abstract: In the process of pneumatic separation, the aerodynamic properties of particles such as their critical velocity, are used. A pneumatic separator was designed that allowed a wide range of control parameters to be used. The essential factors affecting the course of the separation process were identified and a theoretical correlation between these factors and the separation efficiency were determined. The main aim of the study was to analyse the separation process in an air stream of broken lupine seeds, chiefly involving theoretical considerations of movement and behaviour of mixture particles in a pneumatic canal. Investigations and observations gave ground for an attempt at deriving a movement equation of particles in an unrestrained, uniform air stream. The equations obtained can be used for calculating the parameters of particle movement in pneumatic canals. The velocities of air stream, then, can be a few times higher than the critical velocity/convection/of individual particles. While working out the above problems the following points were considered: on the one hand, possibilities of obtaining the greatest outcome from the separation process and on the other, reducing the losses of valuable material in the discarded lot to a maximum. [Copyright &y& Elsevier]

The process of pelleting miscanthus biomass often encounters issues related to the low durability of the obtained pellets and high energy inputs. To solve these issues, the use of copra meal as a supplement is proposed. This paper presents the results of research on energy parameters of miscanthus biomass pellets supplemented with copra meal in terms of energy consumption in the pressure agglomeration process. As part of this research, the energy parameters of miscanthus biomass, copra meal biomass, and their blends were characterized. Next, the raw materials were used for the production of pellets in the pressure agglomeration process. The investigations included proximate and ultimate analysis and estimation of heating values. Moreover, the total fat content, mechanical durability, kinetic strength, and bulk density were determined, and the energy consumption in the pelleting process was assessed. The results indicate that the energy consumption in the miscanthus biomass pelleting process can be substantially reduced by adding copra meal as a biocomponent. When the copra meal addition did not exceed 30%, the pellets exhibited over 95% durability, over 1200 kg∙m−3 density, and over 417 kg∙m−3 bulk density. Given the 44% reduction in energy consumption in the pellet production process and the energy efficiency of 4815 Wh·kg−1 determined in this study, copra meal may be an interesting material for use as an additive in the production of miscanthus biomass pellets. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the effect of inclusion of micronized full-fat camelina, flax, or sunflower seeds in the diet for broiler chickens on the performance productivity, nutrient utilization, and composition of intestinal microbial populations and to assess the possibility of modification of the resistance of isolated bacteria to chemotherapeutic agents with different mechanisms of action. The use of micronized oilseeds improved the broiler chicken body weight (P = 0.035) and the FCR value (P = 0.045) in the final rearing stage by enhancement of the utilization of total protein and organic matter. Lactobacillus-Enterococcus spp., Bifidobacterium spp., Escherichia coli , and Salmonella spp. were isolated from small intestinal contents, and Enterobacteriaceae taxa were detected in the cecum and cloaca of the broiler chickens. The addition of micronized camelina seeds (CAM.IR) contributed to an increase in the Bifidobacterium counts in the small intestine, compared with the control treatment (P < 0.050). Escherichia coli bacteria were not isolated only in the CAM.IR treatment. Nitrofurantoin and chloramphenicol were the most effective agents against the isolates from the cecum and cloaca in all oilseed treatments, whereas streptomycin exhibited the lowest efficacy. In the CAM.IR and micronized sunflower seed (SUN.IR) treatments, there were higher counts of trimethoprim/sulfamethoxazole-resistant Enterobacteriaceae strains than in the control and micronized flax seed (FLA.IR) treatments (P < 0.05). There was a difference between strains isolated from the cecum and cloaca only in the FLA.IR treatment, i.e., increased tetracycline sensitivity was exhibited by strains isolated from the cloaca (13% vs. 50%), also in comparison with the control treatments (P = 0.054). In comparison with the CAM.IR and control treatments, reduced numbers of multi-resistant strains were found in the cloaca isolates from the for FLA.IR and SUN.IR variants. Micronized camelina, flax, and sunflower seeds can be used as part of an effective nutritional strategy focused on optimization of the efficiency of rearing broiler chickens, as they positively modify intestinal microbial populations and increase bacterial sensitivity to the analyzed chemotherapeutic agents. [ABSTRACT FROM AUTHOR]

Flaxseed is one of the most important oil plants. Flaxseed oil extraction yields by-products with high nutritional value. The present study was undertaken to assess the potential use of by-products of flaxseed industry (flour (FF) and marc (FM)) as functional raw material for bread production. Wheat bread was enriched by addition of 5, 10, and 15% of flaxseed by-products. The influence of FF and FM addition on bread quality, chemical composition and consumer acceptance of the products were investigated. The data from study indicate that addition of FF and FM increases bread yield by 146.6 and 148.4%, respectively, for samples with 15% addition of FF and FM, compared to the control bread (137.5%). Texture analysis showed that both by-products modify the mean values of hardness, springiness, and chewiness and colour of the crumb. Flaxseed by-products have a beneficial effect on the moisture content of the crumb but exert a negative impact on the specific volume and porosity, while the addition of FM induces smaller changes. The addition of flax components increased the nutritional value of bread, simultaneously reducing its calorific value. The research has shown that 10% addition of flaxseed marc yields bread with high nutritional value and acceptable sensory properties. • The option of flour and flax marc use for functional bread production was tested. • Flax components increase the nutritional value and reduce caloricity of wheat bread. • The negative influence of flax components on bread was not statistically significant. • It is possible to use by-products of flax processing for functional bread production. [ABSTRACT FROM AUTHOR]

The study presents the results of an analysis concerning the impact of temperature on the regeneration of the cleaning solution after cleaning the installations of a brewery in a Cleaning in Place system and based on the obtained results optimize the process of chemical solutions regeneration. The solutions were collected from a production plant after the process of cleaning and subjected to 12-h sedimentation. During the sedimentation process in different temperatures, the changes in turbidity were determined, as this represents a purity criterion for chemical solutions. The results were subjected to statistical analysis. The standard deviations of the dispersion in relation to the obtained averages were determined and Tukey's multiple comparisons test was used to identify the significance of the influence of temperature on the purity of the final solution. Based on the obtained results, a non-linear regression model was developed which constituted a mathematical description of the process of sedimentation of chemical solutions after the process of cleaning brewing installations M = f (t,T). The exponential function was assumed to describe the regeneration process. Numerical calculations were carried out based on the nonlinear least squares method using the Gauss-Newton algorithm. Finally, the surface area of the response of the relationship between the time and temperature of sedimentation and the turbidity of solutions was designated. The research results indicated that an appropriate temperature of chemical solutions during their regeneration can significantly influence their final purity degree and the duration of the regeneration process. In the case of sodium hydroxide after cleaning of mash filter, its regeneration is preferably carried out at a temperature below 40 °C, whereas in the case of sodium hydroxide after cleaning of the vessels a temperature of above 50 °C is desirable. Statistical analysis also showed that an acidic solution is best regenerated at 50 °C. Image 101 • This study aims for regeneration of cleaning solutions used in CIP system. • Turbidity of solutions were assumed as criteria of effectiveness of regeneration. • Regeneration of cleaning solutions was realized in various temperature conditions. • Regeneration of the solutions was performed by sedimentation. • The regression functions of turbidity for analyzed solutions were determined. [ABSTRACT FROM AUTHOR]

The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintaining physicochemical properties in tomato juice - CAP technology was utilized in this study. Dry matter content and pH were not significantly influenced by CAP generated in GlidArc reactor. Small increase of lycopene, and slight loss of vitamin C content were observed. [ABSTRACT FROM AUTHOR]