Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice
Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chemical changes caused during plasma treatment is ess...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001673 |
| _version_ | 1797382864887611392 |
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| author | Thayanne R.B. Farias Elenilson G. Alves Filho Pedro H. Campelo Sueli Rodrigues Fabiano A.N. Fernandes |
| author_facet | Thayanne R.B. Farias Elenilson G. Alves Filho Pedro H. Campelo Sueli Rodrigues Fabiano A.N. Fernandes |
| author_sort | Thayanne R.B. Farias |
| collection | DOAJ |
| description | Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chemical changes caused during plasma treatment is essential to enhance food quality and avoid the formation of undesired compounds. This investigation addressed the influence of two cold plasma technologies, glow discharge plasma and dielectric barrier discharge plasma, on the organic composition of araça-boi (Eugenia stipitata) juice, which is rich in sugars, organic and amino acids. The chemical composition of the juice was assessed by 1H nuclear magnetic resonance coupled with chemometrics. The effects of excitation frequency, processing time, and plasma flow rate were investigated. Glow discharge plasma and dielectric barrier discharge plasma application tended to decrease the concentration of glucose (33%), fructose (31%), malic acid (25%), and amino acids while increasing sucrose content (23%). Overall, plasma processing changed the juices’ alcohol, sugar, and amino acids content, primarily by reducing the concentration of cysteine (33%), alanine (42%), and methionine (43%). However, the dielectric barrier discharge plasma tended to slightly increase the amino acid content (up to 9%) when operating at 200 Hz. |
| first_indexed | 2024-03-08T21:11:34Z |
| format | Article |
| id | doaj.art-8956464fded44eefb91890521879cd84 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:34Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-8956464fded44eefb91890521879cd842023-12-22T05:34:39ZengElsevierFood Chemistry Advances2772-753X2023-12-013100345Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juiceThayanne R.B. Farias0Elenilson G. Alves Filho1Pedro H. Campelo2Sueli Rodrigues3Fabiano A.N. Fernandes4Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza, CE 60440-900, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900, BrazilDepartamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG 36570-900, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900, BrazilDepartamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza, CE 60440-900, Brazil; Corresponding author.Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chemical changes caused during plasma treatment is essential to enhance food quality and avoid the formation of undesired compounds. This investigation addressed the influence of two cold plasma technologies, glow discharge plasma and dielectric barrier discharge plasma, on the organic composition of araça-boi (Eugenia stipitata) juice, which is rich in sugars, organic and amino acids. The chemical composition of the juice was assessed by 1H nuclear magnetic resonance coupled with chemometrics. The effects of excitation frequency, processing time, and plasma flow rate were investigated. Glow discharge plasma and dielectric barrier discharge plasma application tended to decrease the concentration of glucose (33%), fructose (31%), malic acid (25%), and amino acids while increasing sucrose content (23%). Overall, plasma processing changed the juices’ alcohol, sugar, and amino acids content, primarily by reducing the concentration of cysteine (33%), alanine (42%), and methionine (43%). However, the dielectric barrier discharge plasma tended to slightly increase the amino acid content (up to 9%) when operating at 200 Hz.http://www.sciencedirect.com/science/article/pii/S2772753X23001673Eugenia stipitataCold plasmaNMRBioactive compoundsNon-thermal technology |
| spellingShingle | Thayanne R.B. Farias Elenilson G. Alves Filho Pedro H. Campelo Sueli Rodrigues Fabiano A.N. Fernandes Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice Food Chemistry Advances Eugenia stipitata Cold plasma NMR Bioactive compounds Non-thermal technology |
| title | Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice |
| title_full | Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice |
| title_fullStr | Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice |
| title_full_unstemmed | Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice |
| title_short | Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice |
| title_sort | influence of atmospheric and vacuum plasma processing on the organic composition of araca boi eugenia stipitata juice |
| topic | Eugenia stipitata Cold plasma NMR Bioactive compounds Non-thermal technology |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23001673 |
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