Scientists from the Wrocław University of Science and Technology’s chemistry department are conducting research into the method of treating fruit juices and vegetable drinks with cold atmospheric plasma. Such drinks have a higher nutritional value and a longer shelf life, as well as anti-cancer properties. This is only promising preliminary research, but already food companies are interested in the results.
The researchers have so far tested the effect of cold plasma on the juices of several Polish producers, and are currently conducting research using fresh, i.e. day-old juices. They have published their first results in the prestigious food chemistry scientific journal Food Chemistry, published by Elsevier.
Cold atmospheric plasma makes the juice cytotoxic to cancer cells, while having no effect on normal cells. The plasma also has the effect of extending the shelf life of juices after opening.
