{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T12:30:32Z","timestamp":1792067432382,"version":"4.4.0"},"reference-count":38,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2024,7,23]],"date-time":"2024-07-23T00:00:00Z","timestamp":1721692800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Orange juice is a highly nutritious beverage. Traditional pasteurization methods cause nutrient loss and taste changes. Plasma treatment (PT) is an emerging method with a high sterilization rate. This study investigated the effects of corona discharge plasma on the sterilization of orange juice by changes in color difference, total phenol content, and pH value. Single\u2010factor experiments revealed that higher voltage (40\u00a0kV) and longer sterilization time (25\u00a0min) had better sterilization effects. Response surface analysis indicated that frequency had the greatest impact on sterilization rates, and the optimal sterilization conditions were a voltage of 44.75\u00a0kV, a frequency of 9.46\u00a0kHz, and a sterilization time of 25\u00a0min. Under these conditions, the sterilization rate reached 97.9%, meeting the national standard of 10\n                      <jats:sup>4<\/jats:sup>\n                      colony\u2010forming units\/mL (GB7101\u20102022). Compared to untreated juices, the color difference value was 16.32, the pH value decreased by 0.12, and the total phenol content increased by 0.669\u00a0mg\/mL. However, the evaporation of water plays an important role in increasing the total phenol co. Moreover, the comparative analysis showed that PT was comparable to pasteurization in terms of sterilization effects, flavor preservation, and the concentration of bioactive components. This study provides a theoretical basis for industrial applications of PT.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17256","type":"journal-article","created":{"date-parts":[[2024,7,23]],"date-time":"2024-07-23T12:04:58Z","timestamp":1721736298000},"page":"5689-5700","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Innovative plasma treatment of orange juice to improve bioactive concentration: The effects of various parameters using response surface analysis"],"prefix":"10.1111","volume":"89","author":[{"given":"Guiling","family":"Zhou","sequence":"first","affiliation":[{"name":"Department of Environmental Science and Engineering Xi'an Jiaotong University  Xi'an 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