scholarly journals cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
Author(s):  
Montserrat Calderón Santoyo ◽  
Paloma Patricia Casas-Junco ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Josué Raymundo Solís-Pacheco ◽  
Blanca Rosa Aguilar-Uscanga ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Total Content ◽  
Input Power ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Roasted Coffee ◽  
Chemical Residues ◽  
Significant Difference

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roasted coffee treated with cold plasma. Cold plasma was generated with a device a discharged dielectric barrier (DBD) at an input power of 30 W and an output voltage of 850 volts, applied at different times with advertising helium gas (1.5 L min-1). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12% reduction of the total content of soluble polyphenols and an increase of 14% in the antioxidant capacity were observed in samples treated with cold plasma.

scholarly journals Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 232
Author(s):  
María Consuelo Díaz-Maroto ◽  
Manuel López Viñas ◽  
Lourdes Marchante ◽  
María Elena Alañón ◽  
Ignacio Javier Díaz-Maroto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Light Exposure ◽  
Total Content ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Cork Stopper ◽  
White Wines ◽  
White Leds ◽  
Retail Outlets

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

Effect of cold plasma treatment on physiological quality of okra seed

2017 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Ravinder Sehrawat ◽  
Ashok K Thakur ◽  
Amit Vikram ◽  
A Vaid ◽  
R Rane
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Physiological Quality

scholarly journals Effect of heat treatment prior to extraction on the yield and quality of red fruit (Pandanus conoideus) oil

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 659-665
Author(s):  
Z.L. Sarungallo ◽  
Purwiyatno Hariyadi ◽  
A. Andarwulan ◽  
E.H. Purnomo
Keyword(s):  
Heat Treatment ◽  
Total Content ◽  
Steam Pressure ◽  
Tocopherol Content ◽  
Heating Time ◽  
Oil Yield ◽  
Total Carotenoids ◽  
Significant Difference ◽  
Heating Treatment

The quality of red fruit (Pandanus conoideus) oil (RFO) was strongly influenced by the processing and extraction method. The effect of heat treatment of red fruit using steam pressure at 100, 110 and 120°C during 3-45 mins prior extraction using dry method, againts the oil yield, free fatty acid (FFA), total carotenoids and tocopherols of RFO were investigated, using experimental method. Heat treatment of the red fruit drupa (grains) using pressurized steam (autoclave) at the temperatures of 100, 110 and 120°C, with the pressure of 14.9 psi, for 3 to 45 mins before the oil is extracted by compression using Hydraulic Jack. Furthermore, RFO was analyzed for oil yield, FFA level, total content of carotenoids and tocopherols. The results showed that heating treatment prior extraction increased the oil yield, but decreased carotenoid and tocopherol content. Heating treatment also increased the FFA levels; but tend to decrease with the increasing of temperature and heating time. The minimum FFA level was obtained from heat treatment at 120°C for 20 mins, with the highest oil yield (11.5±0.3% of total grains extracted), and the carotenoids and tocopherols content of 6148±65 ppm and 1515±24 ppm, respectively, as well as the FFA level of 0.76±0.1%, no significant difference (P<0.05) with the control (0.71±0.2%). To further reduce the FFA content, it is recommended to study the effects of heat treatment of red fruit immediately after harvest.

scholarly journals Effect of Cold Plasma Treatment of Seeds on Quality of Seed Crop of Okra

2019 ◽  
Vol 6 (2) ◽  
pp. 073-077
Author(s):  
Ravinder Kumar ◽  
◽  
Ashok K. Thakur ◽  
Amit Vikram ◽  
A. Vaid ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Seed Crop

Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.)

2020 ◽  
Vol 68 (51) ◽  
pp. 15311-15318
Author(s):  
Muhammad Umair ◽  
Saqib Jabbar ◽  
Mustapha M. Nasiru ◽  
Ahmed M. Senan ◽  
Hong Zhuang ◽  
...  
Keyword(s):  
Electric Field ◽  
Plasma Treatment ◽  
High Voltage ◽  
Daucus Carota ◽  
Cold Plasma ◽  
Carrot Juice ◽  
Daucus Carota L

scholarly journals Cold Plasma Treatment as an Alternative for Ochratoxin A Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee

Toxins ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 337 ◽  
Author(s):  
Paloma Patricia Casas-Junco ◽  
Josué Raymundo Solís-Pacheco ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Blanca Rosa Aguilar-Uscanga ◽  
Pedro Ulises Bautista-Rosales ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
High Performance ◽  
Cold Plasma ◽  
Toxin Production ◽  
Artemia Salina ◽  
Input Power ◽  
Roasted Coffee ◽  
Log Reduction ◽  
Mycotoxigenic Fungi ◽  
Carcinogenic Metabolite

Ochratoxin A (OTA) produced by mycotoxigenic fungi (Aspergillus and Penicillium spp.) is an extremely toxic and carcinogenic metabolite. The use of cold plasma to inhibit toxin-producing microorganisms in coffee could be an important alternative to avoid proliferation of mycotoxigenic fungi. Roasted coffee samples were artificially inoculated with A. westerdijikiae, A. steynii, A. versicolor, and A. niger, and incubated at 27 °C over 21 days for OTA production. Samples were cold plasma treated at 30 W input power and 850 V output voltage with helium at 1.5 L/min flow. OTA production in coffee was analyzed by high performance liquid chromatography coupled to a mass spectrometer (HPLC-MS). After 6 min of treatment with cold plasma, fungi were completely inhibited (4 log reduction). Cold plasma reduces 50% of OTA content after 30 min of treatment. Toxicity was estimated for extracts of artificially contaminated roasted coffee samples using the brine shrimp (Artemia salina) lethality assay. Toxicity for untreated roasted coffee was shown to be “toxic”, while toxicity for cold plasma treated coffee was reduced to “slightly toxic”. These results suggested that cold plasma may be considered as an alternative method for the degradation and reduction of toxin production by mycotoxigenic fungi in the processing of foods and feedstuffs.

Effect of cold plasma treatment on sterilizing rate and quality of kiwi turbid juice

2021 ◽  
Author(s):  
Zhenrong Liu ◽  
Wuqi Zhao ◽  
Qingan Zhang ◽  
Guitian Gao ◽  
Yonghong Meng
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma
Sign in / Sign up

Export Citation Format

Share Document