Influence of cold plasma voltage and time on quality attributes of tender coconut water (Cocos nucifera L.) and degradation kinetics of its blended beverage

摘要

In this study, the influence of cold plasma treatment on quality parameters of tendercoconut water (TCW) and its beverage and the kinetics of degradation were investigated.In TCW, the kinetics of ascorbic acid, antioxidant activity, and transmittancefollowed the zero-ordermodel whereas TA, total fatty acid (TFA) content, and microbialload followed first-orderreaction. TCW stored well for 2 days at 6°C. Processparameters for nonthermal cold plasma treatment were optimized by response surfacemethodology (RSM) as well as hybrid artificial neural network (ANN)/geneticalgorithm (GA) for maximum DPPH scavenging activity and minimum peroxidase activity.Treated TCW stored at 6°C in a glass bottle was microbiologically acceptabletill 8 days, whereas treated TCW that was blended with orange juice and ascorbicacid showed a shelf life of 35 and 18 days on storage at 6°C and 27°C, respectively.Degradation kinetics of the quality parameters of cold plasma treated blended beveragewere similar to untreated TCW.