Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

Maia, Dayanne L. H.; Rodrigues, Sueli; Fernandes, Fabiano A. N.

doi:https://doi.org/10.1155/2023/7740638

Journal of Food Processing and Preservation

On this page

Abstract Introduction Materials and Methods Results and Discussion Conclusions Data Availability Conflicts of Interest Authors’ Contributions Acknowledgments References Copyright Related Articles

Special Issue

Chemical Changes induced by Food Processing

View this Special Issue

Research Article | Open Access

Volume 2023 | Article ID 7740638 | https://doi.org/10.1155/2023/7740638

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds

Dayanne L. H. Maia,¹Sueli Rodrigues,²and Fabiano A. N. Fernandes¹

Academic Editor: Ajay Singh

Received24 Aug 2023

Revised13 Oct 2023

Accepted09 Nov 2023

Published20 Nov 2023

Abstract

Cashew apple juice has a distinctive fruity aroma but contains an undesired balsamic/chemical note caused by the high concentration of styrene and other aromatic hydrocarbons. Cold plasma technology can induce chemical changes to fruit juices’ volatile compounds, improving the aroma of fruit juices. This study is aimed at evaluating the chemical effects of cold plasma on the volatile compounds and aroma of cashew apple juice, which is characterized by a complex mixture of compounds. Glow discharge plasma was applied to cashew apple juice, varying the plasma flow rate (10 to 30 mL/min) and processing time (10 to 20 min) at a constant voltage (80 kV). Plasma treatment induced several changes in the juice’s volatile compound composition, with a significant decrease in fatty acids and fatty acid esters (92%) and an increase in aldehydes (50%), alcohols (86%), and short-chain esters (21%). The primary reaction observed during plasma treatment was the internal scission of fatty acid and fatty acid esters, which formed short-chain esters and aldehydes. Further hydrogenation of aldehydes produced alcohols. The chemical changes induced by plasma treatment intensified cashew apple juice’s aroma by 28% while maintaining its aroma profile.

1. Introduction

Cashew apple (Anacardium occidentale) juice is widely consumed in some regions of Brazil, India, and Central Africa. The cashew apple is considered an exotic fruit in most of the world due to its short shelf life, making its distribution difficult to most markets. Cashew apple juice, therefore, is also considered an exotic juice. Its flavor is generally sweet with a combination of tartness and high astringency. Its flavor does not resemble any other commercial fruit.

The aroma of cashew apple juice has been described as fragrant, fruity, and tropical. The aroma profile of the juice can change slightly depending on the cashew variety (yellow, red, and orange), ripeness, and kind of processing method. Its primary aroma descriptor is fruity, correlated with its natural sweetness. Depending on the cultivar (variety), it may have floral, woody, earthy, and citrus notes [1].

From a chemical perspective, the aroma of cashew apple juice is a complex mixture of esters, fatty acids, aldehydes, terpenes, hydrocarbons, and aromatic hydrocarbons [1–3]. The esters contribute to the primary fruity descriptor, while the other chemical compounds are responsible for the secondary notes. Cashew apple contains styrene in its composition, which gives it an aldehydic note that may be unpleasant for some persons [1]. Reducing styrene concentration in cashew apple juice can improve its acceptance.

Cold plasma works through a process that involves ionized gas at relatively low temperatures, typically at or near room temperature. By definition, cold plasma refers to the fourth state of matter, consisting of partially ionized gas composed of free electrons, free radicals, charged ions, and neutral particles. Cold plasma is generated by subjecting a gas to an energy source, such as an electrical discharge, radio frequency, and microwave. This energy input causes the gas to lose electrons, forming positively charged ions and free electrons, which further react creating more complex free radicals. In contact with other compounds, cold plasma induces a series of chemical changes that can modify surfaces, kill microorganisms, induce enzymatic reactions, and change bioactive compounds [4, 5].

Cold plasma is a technology under development that can be used to sanitize [6–8], remove pesticides and herbicides from food surfaces [9–11], improve nutritional quality [12, 13], mitigate off-flavors [14, 15], and improve sensory quality, such as food aroma [16, 17]. Cold plasma generates reactive oxygen and nitrogen species (ROS and RNS) that can react with many organic compounds in foods. Properly selecting cold plasma technology and operating conditions can improve many food products’ nutritional and sensory properties [12, 18–21].

Cold plasma can be utilized through various technological approaches, including glow discharge, dielectric barrier discharge, jet, arc, gliding arc, microwave-driven discharge, and radio frequency-driven discharge plasma [22]. Each of these technologies has its own set of advantages and drawbacks. Compared to other plasma systems, the main advantage of glow discharge plasma is its generation of a gas plasma stream that is subsequently delivered into a spacious chamber for sample treatment. This approach offers the advantage of processing large sample volumes, yet it comes with the drawback of requiring low pressures (<0.5 bar) within the chamber.

The use of cold plasma technology on food property enhancement depends on a deep understanding of the chemical changes induced by plasma. In the past years, many studies have reported the chemical reactions and mechanisms that occur with sugars [23, 24], oligosaccharides [25, 26], furans, pyrazines, and pyridines [17, 27], amino acids [28, 29], esters and thioesters [30], terpenes, and sesquiterpenes [14, 16] when subjected to plasma. However, due to the complexity of functional groups in foods, much work must be done to fully address this technology’s capabilities.

Cold plasma processing of fruit juices showed high capability in modulating their aroma and mitigating off-flavors and undesirable aromas. Studies with orange juice showed that the undesired off-flavor caused by 4-terpineol was significantly decreased [14, 15]. Furthermore, 4-terpineol was converted into limonene, orange juice’s most characteristic flavor compound. Studies with pineapple juice showed the capacity to change the ester compounds chemically. Such capability reduced the concentration of methyl hexanoate, which has a very pungent sweet flavor, improving the acceptance of the juice [30]. The plasma treatment carried out with camu-camu juice, an exotic Amazonian fruit, showed the ability to modulate the juice’s aroma, increasing or decreasing the odor activity value of several descriptors by changing the operating conditions of the treatment [16, 31].

Cashew apple juice is an interesting case study because it has compounds from various classes of organic compounds, enabling us to understand the selectivity of reactive plasma species. This work intended to extend the knowledge on plasma treatment of fruit juices and its effects on aroma. Cashew apple juice was subjected to glow discharge plasma technology at three air flow rates (10 to 30 mL/min) and two processing times (10 and 20 min), and the volatile chemical profile of the juice aroma was identified by gas chromatography coupled to mass spectrometry.

2. Materials and Methods

2.1. Materials

Fruit Ltda (Caucaia, Brazil) provided the cashew apple pulp containing no additives. Cashew apple juice was produced by diluting the pulp with distilled water (1 : 1 ).

2.2. Plasma Processing

Cold plasma treatment was carried out in a glow discharge plasma system (Plasma Etch model PE-50, USA) fully described in [16]. The assays were carried out at three synthetic air flow rates (10, 20, and 30 mL/min) and two processing times (10 and 20 min). These operating conditions were chosen based on prior experience with cold plasma technology applied to fruit juices [13, 14, 16]. The operating conditions were also determined to fit a 2³ face-centered experimental design with three levels for air flow rate and processing times (0, 10, and 20 min) with 0 min represented by the reference (unprocessed juice). The pressure inside the equipment was maintained at 0.4 bar. Glow discharge plasma should operate under a 0.2 to 0.5 bar pressure for better performance and higher generation of reactive species. The system was operated at 0.4 bar because it is the lowest pressure achieved by the system vacuum pump.

Cashew apple juice (40 mL) was placed inside polypropylene tubes and subjected to plasma treatment. The control group consisted of untreated cashew apple juice. All experiments were done in triplicate.

2.3. Plasma Characterization

The plasma’s optical emission spectrum (OES) was attained using a fiber optic spectrometer (Ocean Insight model HR4Pro) associated with a 1 mm diameter optical fiber and a collimating lens. The spectra were measured at a wavelength range from 200 to 900 nm. The spectral resolution of the instrument was 0.06 nm. All analyses were done in triplicate.

2.4. Extraction and Chromatographic Analysis of the Volatile Compounds

The volatile organic compounds of cashew apple juice were extracted using the solid-phase microextraction (SPME) technique. An aliquot of 10 mL of cashew apple juice and 1 g of sodium chloride was placed in a 20 mL vial, equilibrating at 40°C for 20 min. The volatile compounds were extracted for 30 min using a DVB/CAR/PDMS (50/30 μm) fiber placed in the headspace of the vial [32].

Samples were analyzed in a GC-MS (Thermos model ISQ). The samples were desorbed directly in the injector, set at 250°C, working in splitless mode. The volatile was separated in an Equity-1 column ( film). The oven programming and chromatograph conditions followed the method described in Porto et al. [30]. The mass spectra were compared with the NIST and Wiley mass spectral library. All analyses were done in triplicate.

2.5. Odor Profile

The volatile compounds were grouped according to their primary odor descriptors in the “The Good Scent Company” database [33]. The odor activity value (OAV) was determined based on the odor thresholds in water obtained in the literature [34–46]. The six primary odor descriptors were presented in radar plots: fruity, aldehydic, balsamic, fatty, waxy, and woody.

2.6. Statistical Analysis

Statistical analysis was done using Statistica v.13 (TIBCO Software).

3. Results and Discussion

3.1. Volatile Compounds in Cashew Apple Juice

One hundred and five compounds were identified in cashew apple juice, accounting for of the total weight. Five compounds ( of the total weight) were not identified. Table 1 presents the volatile compounds identified in cashew apple juice and information regarding their odor thresholds and aroma descriptors.

Cashew apple juice has a complex mixture of volatile compounds that includes acids, alcohols, aldehydes, aromatic hydrocarbons, esters, ethers, fatty esters, ketones, linear hydrocarbons, phenols, terpene, and sesquiterpenes. The main volatile components are styrene (32.5% ), ethyl 3-methylbutanoate (11.6%), ethyl 2-butenoate (5.0%), palmitic acid (4.6%), and 3-methyl-1-butanol (3.9%). The compounds that most contribute to the cashew apple juice aroma, based on their odor activity values, are ethyl 3-methylbutanoate, ethyl 2-hexenoate, ethyl hexanoate, ethyl 3-methylpentanoate, and nonanal. Styrene, toluene, and p-dimethylstyrene are considered off-flavors of cashew apple juice.

The main volatile compounds observed in the cashew apple juice analyzed in this work are similar to those previously reported in the literature [1–3]. Variations in the concentration of the compounds were due to differences in cultivar, year of collection, and maturity stage, which are part of the natural variation that occurs in the fruit composition profile.

3.2. Changes in Volatile Composition Profile Induced by Plasma Treatment

Glow discharge plasma treatment has induced several chemical changes in the volatile composition profile of cashew apple juice. Table 2 presents the mass fraction of each compound before (control) and after plasma treatment at the tested operating conditions. Figure 1 shows a heat map indicating the changes in composition in a visual format. Blue indicates an increase in the compound concentration, and red indicates a decrease. Light colors indicate changes up to 50%, and bold colors indicate more than 50%.

The most significant net changes in mass fraction were observed for styrene, 3-methyl-1-butanol, 2,3-butadienol, ethyl 2-butenoate, ethyl 3-methylbutanoate, ethyl acetate, homomenthyl salicylate, methoxy-phenyl-oxime, methyl stearate, palmitelaidic acid, and palmitic acid. These were the compounds that most gained or lost mass during plasma treatment.

Several minor compounds presented a high percentual change in mass, such as acetic acid (-100%), octanal (+106%), 2-methylpropyl 3-methylbutanoate (+235%), vanillic acid (+131%), 2-decenal (+173%), γ-octalactone (+426%), myristic acid (-100%), 3-methylbutyl dodecanoate (-100%), pentadecanoic acid (-91%), methyl palmitate (-93%), palmitic acid (-100%), stearic acid (-100%), and ethyl oleate (-87%). This changes evidence that plasma treatment affects the volatile compounds of cashew apple juice. This result corroborates with studies on pineapple [30], orange [14], and camu-camu juice [16] that also showed a significant influence of plasma treatment on the volatile profile of fruit juices.

Among the chemical groups, plasma treatment increased the concentration of aldehyde (50%), esters (21%), linear hydrocarbons (37%), and sesquiterpenes (44%) and significantly decreased the concentration of fatty acids and fatty acid esters (92%). The changes in concentration of phenolic acids, alcohols, aromatic hydrocarbons, terpenes, and lactones depended on the operating conditions applied. Such behavior is explained by the different types and concentrations of reactive plasma species formed in each operating condition [16, 30].

Mass balance analysis allowed us to identify chemical changes occurring during plasma treatment. The most significant differences were observed with fatty acids and fatty acid esters, which were reduced by 92% after plasma treatment. The changes affected all fatty acids and fatty acid esters, but the most significant reduction was observed for palmitic acid, palmitelaidic acid, myristic acid, methyl stearate, and stearic acid.

Fatty acids and fatty acid esters can undergo internal scission reactions, which can be induced by free radicals or enzymes [47]. These reactions give rise to “green leaf volatiles,” primarily small chain aldehydes, alcohols, and organic acids. The increase of all aldehydes and some alcohols accompanied the reduction in the fatty acids and fatty acid esters. Palmitic acid, methyl palmitate, and ethyl palmitate could be the source of the increase in hexadecanal through dehydration of the acid group and methyl group abstraction of the methyl and ethyl groups of the fatty acid esters. Palmitelaidic acid could also be the source of hexadecanal through dehydration of the acid group followed by the hydrogenation of the carbon double bond. Such reactions depend on the concentration of hydrogen radicals present in high amounts in air glow plasma (Figure 2). The optical emission spectra attained from the plasma chamber indicated the presence of N₂⁺ (427 nm), H_α (486 nm), H_β (656 nm), and atomic oxygen (777 and 845 nm) as the primary plasma reactive species.

The increase observed in 2-decenal and nonanal can be derived from the scission of ethyl oleate. Nonanal and octanal could be formed from the scission of stearic acid, methyl stearate, and palmitelaidic acid. At the same time, the increase in hexanal concentration may be linked to the internal scission of myristic acid, ethyl myristate, methyl myristate, and cis-5-dodecenoic acid. Zhou et al. [48], working with fresh-cut cantaloupes, also observed an increase in hexanal, nonanal, and other aldehydes after plasma application. However, they have not discussed the causes for the observed increase in concentration.

The increase in hexanol, octanol, and nonanol can be attributed to the hydrogenation of hexanal, octanal, and nonanal produced by the scission of the fatty acids and fatty acid esters. Zhou et al. [48] observed an increase in several alcohols, such as heptanol, octanol, and nonanol, plasma application on fresh-cut cantaloupe, but have not discussed the causes for these chemical changes.

When ethyl and methyl esters undergo plasma-induced scission, they generate an aldehyde and a short-chain ester. This reaction generally occurs at the carbon double bond of unsaturated esters, but saturated esters may break near the central carbon when subjected to plasma. This reaction usually involves an oxygen free radical forming an epoxy group at the carbon double bond, further decomposing, forming an aldehyde and a short-chain ester [30]. Such a reaction explains the increase in short-chain esters such as ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, and methyl octanoate.

The changes among the short-chain esters were also relevant. Extended treatment times in plasma (20 min) tended to produce shorter esters. Such phenomenon is explained by methyl group abstraction of the farthermost methyl group of the ester chain or a branched methyl group. These reactions have been detailed in pineapple juice subjected to plasma treatment [30]. As observed previously with pineapple juice, ethyl esters showed to be more stable during plasma application than methyl esters and fatty acids.

The concentration of styrene in the plasma-treated juice fluctuated around the concentration of the control. Still, it was impossible to identify any major reaction that occurred or might have affected styrene.

3.3. Changes in the Aroma Profile

Figure 3 presents an aroma radar with the six primary aroma descriptors of the untreated and plasma-treated cashew apple juice. Cashew apple juice is marked by its distinctive fruity aroma, which comprises 81.1% of its odor activity value. The aroma profile is also characterized by its balsamic (7.8%), aldehydic (6.2%), woody (1.9%), and waxy (1.7%) aromas, which are complemented by fatty (0.8%), green (0.3%), herbal (0.1%), and floral (0.1%) notes. The fruity aroma comes from the high concentration of short-chain esters, such as ethyl 3-methylbutanoate, ethyl 2-methyl-2-butenoate, ethyl 3-methylpentanoate, ethyl butanoate, ethyl hexanoate, ethyl 2-hexenoate, and 2-methylpropyl 3-methylbutanoate. The balsamic aroma is mainly due to aromatic hydrocarbons, such as styrene, cinnamic acid, and ethyl cinnamate. The aldehydic aroma comes primarily from the aldehydes, such as octanal, nonanal, and decanal. The woody and waxy aromas are caused by sesquiterpenes and fatty acid esters.

Plasma treatment increased the OAV of most aroma descriptors in the cashew apple juice, intensifying its aroma (Table 3). The intensification of the natural aroma of cashew apple juice was between 24% (30 mL/min) and 28% (10 mL/min). The intensification of aroma was higher at lower air plasma flow rates than at high flow rates. At higher flow rates, the higher concentration of reactive plasma species caused more chemical reactions that have affected compounds with low odor threshold, such as ethyl 3-methylbutanoate, ethyl 3-methylpentanoate, ethyl hexanoate, ethyl 2-hexenoate, and γ-dodecalactone, all of them having fruity aroma.

Despite the significant changes regarding the OAVs of each aroma descriptor between the untreated and plasma-treated, the aroma profile (Figure 2) did not present a significant shift regarding the contribution of each descriptor to the cashew apple juice aroma, except for the fatty descriptor that increased by 173%. Since the fatty descriptor is a minor descriptor of the cashew apple juice aroma, this increase does not compromise the aroma of the juice. Table 4 presents the normalized aroma profile of cashew apple juice. No significant changes were observed in the contribution of the fruity and aldehydic descriptors toward the juice aroma profile. The most important difference in the aroma profile was the considerable increase in the fatty notes, which became the fourth most noticeable aroma note in the plasma-treated juice.

Although several chemical changes were observed in the juice’s volatile compounds, there were no significant changes in the chemical groups (Table 5). Esters and lactones, the main group that gives the fruity aroma, did not change significantly after plasma treatment, explaining why the fruity aroma continued to be predominant in cashew apple juice. The increase in the aldehyde mass fraction contributed to the increase of the OAVs of the aldehydic and fatty descriptors, which was mainly caused by the scission of fatty acids and fatty acid esters into 2-decenal (fatty), decanal (aldehydic), and nonanal (aldehydic). The OAV of the woody descriptor followed the changes in the mass fraction of the sesquiterpene group.

Styrene is the main contributor to the balsamic descriptor, which some consumers consider an undesired flavor or off-flavor of cashew apple juice. Glow discharge plasma could not reduce the contribution of this descriptor in the cashew apple juice’s aroma profile. Plasma treatment could only slightly reduce the contents of styrene and dimethyl styrene in the juice, but not enough to significantly change the aroma profile.

Compared to other fruit juices, the total OAV in plasma-treated cashew apple juice increased as in orange juice subjected to the same treatment [14]. The increase in short-chain esters favored the increase in OAV in cashew apple juice. In pineapple juice, the total OAV diminished due to decreased concentration of short-chain esters [30]. The most significant difference between these two juices is that cashew apple juice has more long-chain esters than pineapple juice, which goes through scission, forming its characteristic fruity aroma derived from its short-chain esters.

Lower plasma flow rates increased the concentration of esters, especially short-chain esters with low odor thresholds, due to the chemical changes discussed in Section 3.2. As the plasma flow rate increased, the concentration of short-chain esters with low odor thresholds slightly decreased due to methyl abstraction and isomerization, resulting in esters with higher odor thresholds. Furthermore, lipid scission reactions were more intense at higher plasma flow rates, increasing the concentration of aldehydes, which are less desired compounds.

4. Conclusions

This study evaluated the effects of glow discharge plasma on cashew apple juice, which contains a complex mixture of volatile compounds. Plasma treatment induced various changes in the composition of the juice’s volatile compounds. The primary reaction observed during plasma treatment was the internal scission of fatty acids and fatty acid esters. Such a reaction decreased by 92% the content of fatty acid and fatty acid esters. The internal scission of fatty acids and fatty acid esters has formed several short-chain esters and aldehydes with low odor thresholds, contributing to the intensification of the odor activity value of cashew apple juice. The aldehyde and short-chain esters increased by 50% and 21%, respectively, increasing OAV by 28%. Hydrogenation of aldehydes resulted in the formation of alcohols, which increased by 86%. Plasma treatment has not significantly changed the concentration of styrene, toluene, and p-dimethylstyrene and could not reduce the concentration of these off-flavors. Glow discharge plasma increased the odor activity value of cashew apple juice, with the lowest flow rate (10 mL/min) resulting in the highest OAV. The lowest flow rate has also resulted in the highest fruity aroma and lowest balsamic and aldehydic notes, thus increasing desired notes and decreasing undesired ones. The increase in plasma flow rate induced undesired chemical changes, leading to a lower aroma quality.

Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Conflicts of Interest

The authors declare no conflict of interest.

Authors’ Contributions

D. L. H. Maia was responsible for the investigation and formal analysis. S. Rodrigues was responsible for the resources and writing—review and editing. F. A. N. Fernandes was responsible for the conceptualization, formal analysis, and writing—review and editing.

Acknowledgments

This work was funded by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP).

References

D. S. Garruti, M. R. B. Franco, M. A. A. P. da Silva, N. S. Janzantti, and G. L. Alves, “Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry,” LWT-Food Science and Technology, vol. 39, no. 4, pp. 373–378, 2006.
View at: Publisher Site | Google Scholar
A. S. de Freitas, H. C. Magalhães, E. G. Alves Filho, and D. D. Garruti, “Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes,” Journal of Food Science, vol. 86, no. 12, pp. 5120–5136, 2021.
View at: Publisher Site | Google Scholar
K. L. Sampaio, A. C. T. Biasoto, and M. A. A. P. Da Silva, “Comparison of techniques for the isolation of volatiles from cashew apple juice,” Journal of the Science of Food and Agriculture, vol. 95, no. 2, pp. 299–312, 2015.
View at: Publisher Site | Google Scholar
C. Sarangapani, G. O’Toole, P. J. Cullen, and P. Bourke, “Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries,” Innovative Food Science & Emerging Technologies, vol. 44, pp. 235–241, 2017.
View at: Publisher Site | Google Scholar
D. Ziuzina, L. Han, P. J. Cullen, and P. Bourke, “Cold plasma inactivation of internalised bacteria and biofilms for Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli,” International Journal of Food Microbiology, vol. 210, pp. 53–61, 2015.
View at: Publisher Site | Google Scholar
I. Joshi, D. Salvi, D. W. Schaffner, and M. V. Karwe, “Characterization of microbial inactivation using plasma-activated water and plasma-activated acidified buffer,” Journal of Food Protection, vol. 81, no. 9, pp. 1472–1480, 2018.
View at: Publisher Site | Google Scholar
M. Laroussi, I. Alexeff, and W. L. Kang, “Biological decontamination by nonthermal plasmas,” IEEE Transactions on Plasma Science, vol. 28, no. 1, pp. 184–188, 2000.
View at: Publisher Site | Google Scholar
C. Chen, C. Liu, A. Jiang et al., “The effects of cold plasma-activated water treatment on the microbial growth and antioxidant properties of fresh-cut pears,” Food and Bioprocess Technology, vol. 12, no. 11, pp. 1842–1851, 2019.
View at: Publisher Site | Google Scholar
R. Zhou, R. Zhou, F. Yu et al., “Removal of organophosphorus pesticide residues from Lycium barbarum by gas phase surface discharge plasma,” Chemical Engineering Journal, vol. 342, pp. 401–409, 2018.
View at: Publisher Site | Google Scholar
S. M. Mousavi, S. Imani, D. Dorranian, K. Larijani, and M. Shojaee, “Effect of cold plasma on degradation of organophosphorus pesticides used on some agricultural products,” Journal of Plant Protection Research, vol. 57, pp. 25–35, 2017.
View at: Publisher Site | Google Scholar
C. Sarangapani, N. N. Misra, V. Milosavljevic, P. Bourke, F. O’Regan, and P. J. Cullen, “Pesticide degradation in water using atmospheric air cold plasma,” Journal of Water Process Engineering, vol. 9, pp. 225–232, 2016.
View at: Publisher Site | Google Scholar
F. A. N. Fernandes and S. Rodrigues, “Cold plasma processing on fruits and fruit juices: a review on the effects of plasma on nutritional quality,” Processes, vol. 9, no. 12, p. 2098, 2021.
View at: Publisher Site | Google Scholar
D. R. G. Castro, J. M. Mar, L. S. da Silva et al., “Improvement of the bioavailability of Amazonian juices rich in bioactive compounds using glow plasma technique,” Food and Bioprocess Technology, vol. 13, no. 4, pp. 670–679, 2020.
View at: Publisher Site | Google Scholar
S. Rodrigues and F. A. N. Fernandes, “Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor,” Processes, vol. 10, no. 9, p. 1812, 2022.
View at: Publisher Site | Google Scholar
S. Rodrigues and F. A. N. Fernandes, “Effect of dielectric barrier discharge plasma treatment in pasteurized orange juice: changes in volatile composition, aroma, and mitigation of off-flavors,” Food and Bioprocess Technology, vol. 16, no. 4, pp. 930–939, 2023.
View at: Publisher Site | Google Scholar
P. H. Campelo, E. G. Alves Filho, L. M. A. Silva, E. S. de Brito, S. Rodrigues, and F. A. N. Fernandes, “Modulation of aroma and flavor using glow discharge plasma technology,” Innovative Food Science & Emerging Technologies, vol. 62, article 102363, 2020.
View at: Publisher Site | Google Scholar
S. Rodrigues and F. A. N. Fernandes, “Changing ready-to-drink coffee aroma using dielectric barrier discharge plasma,” Processes, vol. 10, no. 10, p. 2056, 2022.
View at: Publisher Site | Google Scholar
S. M. Hosseini, S. Rostami, B. Hosseinzadeh Samani, Z. Lorigooini, B. H. Samani, and Z. Lorigooini, “The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties,” Food Science & Nutrition, vol. 8, no. 2, pp. 870–883, 2020.
View at: Publisher Site | Google Scholar
M. Amini and M. Ghoranneviss, “Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage,” LWT, vol. 73, pp. 178–184, 2016.
View at: Publisher Site | Google Scholar
M. Baier, J. Foerster, U. Schnabel et al., “Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: evaluation of physical and physiological effects and antimicrobial efficacy,” Postharvest Biology and Technology, vol. 84, pp. 81–87, 2013.
View at: Publisher Site | Google Scholar
D. Mehta and S. K. Yadav, “Recent advances in cold plasma technology for food processing,” Food Engineering Reviews., vol. 14, no. 4, pp. 555–578, 2022.
View at: Publisher Site | Google Scholar
B. Surowsky, O. Schluter, and D. Knorr, “Interactions of non-thermal atmospheric pressure plasma with solid and liquid food systems: a review,” Food Engineering Reviews, vol. 7, no. 2, pp. 82–108, 2015.
View at: Publisher Site | Google Scholar
T. R. B. Farias, E. G. Alves Filho, L. M. A. Silva, E. S. De Brito, S. Rodrigues, and F. A. N. Fernandes, “NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies,” LWT-Food Science and Technology, vol. 150, article 112062, 2021.
View at: Publisher Site | Google Scholar
T. R. B. Farias, S. Rodrigues, and F. A. N. Fernandes, “Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice,” Food Research International, vol. 136, article 109617, 2020.
View at: Publisher Site | Google Scholar
F. D. L. Almeida, W. F. Gomes, R. S. Cavalcante et al., “Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice,” Food Research International., vol. 102, pp. 282–290, 2017.
View at: Publisher Site | Google Scholar
E. G. Alves Filho, P. J. Cullen, J. M. Frias et al., “Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides,” International Journal of Food Science and Technology, vol. 51, no. 9, pp. 2034–2040, 2016.
View at: Publisher Site | Google Scholar
S. Rodrigues and F. A. N. Fernandes, “Green chemistry applied to ground coffee volatile compounds modification aiming coffee aroma improvement,” Journal of Food Processing & Preservation, vol. 2023, article 4921802, pp. 1–9, 2023.
View at: Publisher Site | Google Scholar
E. Takai, T. Kitamura, J. Kuwabara et al., “Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution,” Journal of Physics D: Applied Physics, vol. 47, article 285403, 2014.
View at: Publisher Site | Google Scholar
P. Pal, P. Kaur, N. Singh et al., “Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour,” Food Research International, vol. 81, pp. 50–57, 2016.
View at: Publisher Site | Google Scholar
E. C. M. Porto, E. S. de Brito, S. Rodrigues, and F. A. N. Fernandes, “Effect of atmospheric cold plasma on the aroma of pineapple juice: improving fresh and fruity notes and reducing undesired pungent and sulfurous aromas,” Processes, vol. 11, p. 2303, 2023.
View at: Publisher Site | Google Scholar
P. H. Campelo, E. G. Alves Filho, L. M. A. Silva, E. S. de Brito, S. Rodrigues, and F. A. N. Fernandes, “Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes,” LWT, vol. 130, article 109644, 2020.
View at: Publisher Site | Google Scholar
R. J. Bryant and A. M. McClung, “Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS,” Food Chemistry, vol. 124, no. 2, pp. 501–513, 2011.
View at: Publisher Site | Google Scholar
TGSC, The Good Scents Company Database, The Good Scents Company, 2023.
H. Tamura, A. Padrayuttawat, and T. Tokunaga, “Seasonal change of volatile compounds of citrus sudachi during maturation,” Food Science and Technology Research, vol. 5, pp. 156–160, 1999.
View at: Publisher Site | Google Scholar
P. K. C. Ong and T. E. Acree, “Gas chromatography/olfactory analysis of lychee (Litchi chinesisSonn.),” Journal of Agriculture and Food Chemistry, vol. 46, no. 6, pp. 2282–2286, 1998.
View at: Publisher Site | Google Scholar
X. Li, X. Cheng, J. Yang, X. Wang, and X. Lü, “Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS,” Food Bioscience, vol. 50, article 102057, 2022.
View at: Publisher Site | Google Scholar
H. Liu, K. An, S. Su et al., “Aromatic characterization of mangoes (Mangifera indica L.) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analyses,” Foods, vol. 9, no. 1, p. 75, 2020.
View at: Publisher Site | Google Scholar
G. R. Takeoka, R. G. Buttery, L. C. Ling et al., “Odor thresholds of various unsaturated branched esters,” LWT-Food Science and Technology, vol. 31, no. 5, pp. 443–448, 1998.
View at: Publisher Site | Google Scholar
T. Ueno, S. Kiyohara, C.-T. Ho, and H. Masuda, “Potent inhibitory effects of black tea theaflavins on off-odor formation from citral,” Journal of Agricultural and Food Chemistry, vol. 54, no. 8, pp. 3055–3061, 2006.
View at: Publisher Site | Google Scholar
C. Zhang, C. Zhou, C. Tian et al., “Volatilomics analysis of jasmine tea during multiple rounds of scenting processes,” Food, vol. 12, no. 4, p. 812, 2023.
View at: Publisher Site | Google Scholar
X. Wang, W. Fan, and Y. Xu, “Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis,” European Food Research and Technology, vol. 239, no. 5, pp. 813–825, 2014.
View at: Publisher Site | Google Scholar
W. Aschariyaphotha, C. Wongs-Aree, K. Bodhipadma, and S. Noichinda, “Fruit volatile fingerprints characterized among four commercial cultivars of Thai durian (Durio zibethinus),” Journal of Food Quality, vol. 2021, Article ID 1383927, 12 pages, 2021.
View at: Publisher Site | Google Scholar
C. M. Mayr, J. P. Geue, H. E. Holt, W. P. Pearson, D. W. Jeffery, and I. L. Francis, “Characterization of the key aroma compounds in shiraz wine by quantitation, aroma reconstitution, and omission studies,” Journal of Agricultural and Food Chemistry, vol. 62, no. 20, pp. 4528–4536, 2014.
View at: Publisher Site | Google Scholar
G. R. Takeoka, R. G. Buttery, J. G. Turnbaugh, and M. Benson, “Odor thresholds of various branched esters,” LWT - Food Science and Technology, vol. 28, no. 1, pp. 153–156, 1995.
View at: Publisher Site | Google Scholar
E. M. González-Rompinelli, J. J. Rodríguez-Bencomo, A. García-Ruiz et al., “A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels,” Food Control, vol. 33, no. 2, pp. 440–447, 2013.
View at: Publisher Site | Google Scholar
G. Wang, S. Jing, X. Wang et al., “Evaluation of the perceptual interaction among ester odorants and nonvolatile organic acids in baijiu by GC-MS, GC-O, odor threshold, and sensory analysis,” Journal of Agricultural and Food Chemistry, vol. 70, no. 43, pp. 13987–13995, 2022.
View at: Publisher Site | Google Scholar
C. J. Hu, D. Li, Y. X. Ma et al., “Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment,” Food Chemistry, vol. 269, pp. 202–211, 2018.
View at: Publisher Site | Google Scholar
D. Zhou, T. Li, K. Cong, A. Suo, and C. Wu, “Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage,” LWT, vol. 154, article 112893, 2022.
View at: Publisher Site | Google Scholar

Copyright

Copyright © 2023 Dayanne L. H. Maia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PDF Download Citation

Download other formats

Order printed copies

Views

159

Downloads

201

Citations