Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Palabıyık, İbrahim; Kopuk, Berkay; Konar, Nevzat; Toker, Ömer Said

doi:10.1016/j.ifset.2023.103440

Cited by 3 publications

(5 citation statements)

References 42 publications

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“…On the other hand, more substantial reductions observed after NaOH alkalization indicate more significant degradation or alteration of phenolic compounds as a result of the stronger alkalizing agent. These findings support previous studies which indicate that alkalization processes using NaOH result in reductions in the phenolic content of cocoa products. − As a result of these findings, the effects of different alkalization methods on the phenolic content of cocoa products should be monitored closely in order to preserve their antioxidant properties and associated health benefits. A significant correlation was found between the DPPH antioxidant capacity and TPC of NaOH-treated cocoa powders ( r = 0.542, p < 0.05).…”

Section: Resultssupporting

confidence: 88%

“…In line with previous studies, these findings indicated that alkalization significantly impacts the TPC and antioxidant activities of cocoa products. Alkalization of cocoa powder, particularly with NaOH, has been associated with a decrease in particular phenolic compounds and a reduction in antioxidant capacity, possibly explaining the significant reduction in antioxidant activity observed in the alkalized cocoa powder. − Accordingly, the results indicate that the degree of alkalization, with NaOH exerting greater pronounced effects compared with H 2 O alkalization, plays a crucial role in determining the antioxidant activity of cocoa powders. It is critical to consider the impacts of the alkalization process in the manufacture of cocoa products to preserve their phenolic content and related health benefits.…”

Section: Resultsmentioning

confidence: 94%

“…It was reported that an increase in pH affects the enzyme activities in alkalization. Polyphenol oxidase (PPO) which is responsible for brownish color development was indicated to be affected by pH and showed optimal activity at pH 8.0 . Thus, it can be indicated that a higher decrease in L * values was found at higher pH values observed in the NaOH-treated cocoa powder samples.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

Sahin,

Ceylan,

Demirkoz

et al. 2024

ACS Omega

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Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH), potassium hydroxide (KOH), and potassium carbonate (K 2 CO 3 ). However, these methods involve harsh chemicals and energy-intensive procedures, raising significant environmental concerns. Water (H 2 O) has emerged as a promising alternative due to its safety, minimally harmful byproducts, and accessibility. Green chemistry principles have gained importance across industries, especially in food production, where sustainable practices are highly valued. This study aimed to develop a greener process by investigating the alkalization potential of H 2 O and comparing the results with those of NaOH. The particle size distribution, pH, color, antioxidant capacity, phenolic composition, and aroma profile of cocoa powders treated with H 2 O and NaOH were evaluated. The alkalization temperature significantly affected the color of the cocoa powders, and the alkali solution ratio influenced the L* values of H 2 O-treated powders. In industrial and commercial specifications, an ΔE value below 3 is considered standard for color measurements. Both H 2 O-treated and NaOH-treated natural cocoa powders had ΔE values exceeding 3 compared to the untreated powder, indicating that H 2 O treatment darkens the color in a similar way to that of traditional methods. While NaOH produced a darker color, process optimization allowed both H 2 O and NaOH treatments to achieve similar color attributes (ΔE < 3). Significant differences were observed in the antioxidant capacity and total phenolic content (TPC) between the H 2 O-treated and NaOH-treated cocoa powders. H 2 O treatment positively impacted the antioxidative properties of the cocoa powder. The antioxidant capacity, measured by the DPPH and CUPRAC methods, was significantly higher in H 2 O-treated samples (295.5−317.7 TEAC mg/100 g and 835−1542 TEAC mg/100 g, respectively) compared to NaOH-treated samples (256.6−306.2 TEAC mg/100 g and 171−849 TEAC mg/100 g, respectively). Additionally, the TPC of H 2 O-treated cocoa powder [281.3−321.6 gallic acid equivalent (GAE) mg/100 g] was significantly higher than that of NaOH-treated powder (100.0−298.6 GAE mg/100 g). The significant differences in the phenolic profiles suggested that the alkalization process affects individual phenolic compounds differently. Moreover, H 2 O-treated cocoa powders had significantly higher trimethylpyrazine/tetramethylpyrazine (TrMP/TMP) ratios than those of NaOH-treated samples, indicating notable differences in aroma profiles. This study suggests that H 2 O can replace NaOH in the alkalization process of the cocoa industry, particularly for lightly treated alkalized cocoa powders that maintain high antioxidant activity and TrMP/TMP ratios. This offers a more environmentally friendly, easily manageable, and sustainable process for cocoa powder alkalization.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

Sahin,

Ceylan,

Demirkoz

et al. 2024

ACS Omega

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“…It is also possible that the extraction of phenolics can be reduced by cold plasma because of the reactions with the plasma‐generated reactive substances (Fernandes & Rodrigues, 2021 ; Munekata et al., 2020 ; Pankaj et al., 2017 ). In addition, some researchers have reported that the phenolic concentration of several food products is better preserved by cold plasma treatment than by conventional methods such as heat treatment, extraction, or alkalization of cocoa (Ahmadian et al., 2023 ; Mehta et al., 2019 ; Palabiyik et al., 2023 ).…”

Section: Resultsmentioning

confidence: 99%

“…conventional methods such as heat treatment, extraction, or alkalization of cocoa (Ahmadian et al, 2023;Mehta et al, 2019;Palabiyik et al, 2023).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Elcik,

Kirkin

2023

Food Science & Nutrition

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Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20‐min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10‐min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.

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Impact of sustainable emerging cold plasma technology on the optical properties of foods

Ali,

Manzoor,

Zeng

et al. 2024

Food Bioscience

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Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

Cited by 3 publications

References 42 publications

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Impact of sustainable emerging cold plasma technology on the optical properties of foods

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