Effect of cold plasma on the quality parameters of custard apple juice milk beverage

This study is aimed to investigate and compare the physicochemical and sensory quality parameters which are associated with the freshness of the developed Custard apple juice milk beverage (CAJMB) subjected to cold plasma (CP)technology. The developed beverage was subjected to CP generated from two different configurations of Dielectric Barrier Discharge plasma (DBD) viz., High Voltage Atmospheric Cold Barrier Discharge plasma system (HV ACBD plasma system)and High Voltage Cold Barrier Discharge (HVCBD) Plasma torch/Gun using Argon gas. The treatments were performed for different processing times (2 & 3 min) at an applied voltage gradient of 35 kV and 30 kV respectively. The treatments did not have any potential change in the sensorial quality attributes evaluated immediately after processing compared to untreated control sample. However, a noteworthy difference was observed in pH and titratable acidity after processing, directly proportional to increase in treatment conditions concerning voltage and processing time. The pH and acidity at defined intervals during storage showed a slow rate of reduction as compared to the control. In the control sample levels of pH and acidity reached to an unacceptable range in 3 to 5 days of storage, due to the formation of lactic acid by subsequent microbial growth. Whereas, CP treated sample using HV ACBD plasma system at35kV for 3min exhibited promising results among other treatments and remained stable at refrigerated condition, with pH and acidity levels within the expected acceptable range for 9 to 10 days of storage.