Atmospheric cold plasma treatment of fruit juices: A review

Background: Conventional thermal processing technologies for pasteurization and sterilization of fruit juices have been used for ensuring microbiological safety and enzyme inactivation. However, they could cause quality changes that may lower consumer acceptability. Therefore, an increasing effort has been made in applying novel non-thermal processing technologies to preserve the sensory, nutritional, and functional properties of juices while providing safe products. Atmospheric cold plasma (ACP) is one of such novel non-thermal processing technologies.