{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T15:18:09Z","timestamp":1788880689972,"version":"build-2803163510"},"reference-count":58,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2019,11,25]],"date-time":"2019-11-25T00:00:00Z","timestamp":1574640000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National major Science and Technology project","award":["2016YFD0401502"],"award-info":[{"award-number":["2016YFD0401502"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antibiotics"],"abstract":"<jats:p>The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, \u00b0Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2\u20135 \u00b0C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 \u00b0C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The \u00b0Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food\u2019s natural nourishment, composition, appearance, structure, and freshness.<\/jats:p>","DOI":"10.3390\/antibiotics8040235","type":"journal-article","created":{"date-parts":[[2019,11,25]],"date-time":"2019-11-25T03:10:00Z","timestamp":1574651400000},"page":"235","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2035-686X","authenticated-orcid":false,"given":"Muhammad","family":"Umair","sequence":"first","affiliation":[{"name":"National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saqib","family":"Jabbar","sequence":"additional","affiliation":[{"name":"Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7281-4802","authenticated-orcid":false,"given":"Mustapha","family":"Nasiru","sequence":"additional","affiliation":[{"name":"National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9886-6731","authenticated-orcid":false,"given":"Tayyaba","family":"Sultana","sequence":"additional","affiliation":[{"name":"College of Public Administration, Nanjing Agriculture University Nanjing, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed","family":"Senan","sequence":"additional","affiliation":[{"name":"National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0100-6549","authenticated-orcid":false,"given":"Faisal","family":"Awad","sequence":"additional","affiliation":[{"name":"National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuang","family":"Hong","sequence":"additional","affiliation":[{"name":"Quality &amp; Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianhao","family":"Zhang","sequence":"additional","affiliation":[{"name":"National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,11,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1111\/j.1745-4530.2007.00234.x","article-title":"Optimization of blanching process for carrots","volume":"32","author":"Shivhare","year":"2009","journal-title":"J. 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