Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

Comparative study of two cold plasma technologies on apple juice antioxidant capacity, phenolic contents, and enzymatic activity

“…The phenolic content increased after applying plasma at a low flow rate (10 ml/min) and decreased after using plasma at a high flow rate (30 ml/min). The change can be related to the hydrogenation and hydrolysis of phenolics, as reported in studies with terpenoids and sesquiterpenoid‐rich juices (Campelo et al, 2020a).…”

“…The operation at 600 Hz showed a steep decrease in antioxidant content even though the phenolic content increased. Different excitation frequencies may induce different chemical reactions (Campelo et al, 2020a), resulting in the degradation of phenolics with high antioxidant capacity while not significantly affecting phenolics with low antioxidant capacity. Modifications in the antioxidant capacity were not reported in probiotic orange juice and kiwi treated with DBD plasma (Almeida et al, 2017; Ramazzina et al, 2015), while it increased in pears (Chen et al, 2019).…”

“…Plasma can be produced and applied to food products under atmospheric pressure by dielectric barrier discharge (DBD) plasma, gliding arc plasma, and jet plasma or under vacuum by glow discharge plasma (Alves Filho et al, 2018; Castro et al, 2020b; Coutinho et al, 2018; Fernandes & Rodrigues, 2021). Although the dielectric barrier discharge (DBD) plasma and the glow discharge plasma are both cold plasma technologies, they produce different ionized species and affect food differently (Campelo et al, 2020a). Many works have studied the effects of plasma processing on several fruits, but a more direct comparison between different plasma systems is scarce.…”

Corn starch based films treated by dielectric barrier discharge plasma

“…This may be associated with a dehydration process that occurs during treatment, indicating a reduced hydrophilicity, which helps to explain the results of contact angle (Table 1). As reported by Campelo et al [29], the discharge plasma from the dielectric barrier may induce several chemical reactions, including molecular rearrangements, dehydration and hydrogenation of molecules.…”

Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis

“…All these compounds could react with the volatile compounds in juices and then induce some chemical changes, such as the rearrangement of terpinolene and β‐pinene to d‐limonene. Campelo et al (2020a) found an increase of 11.95% ( R * = 1.12) of d‐limonene in Camu‐camu juice after dielectric barrier discharge cold plasma generated at a frequency of 200 MHz, and Campelo et al (2020b) also found an increase of 6.07% ( R * = 1.02) of d‐limonene in Camu‐camu juice after glowing discharge cold plasma with 10 ml/min of synthetic air cold plasma flowrates. The rearrangement of β‐pinene into α‐pinene and then further to d‐limonene could be observed especially in the sample treated with low cold plasma flow rate (10 ml/min), and medium to long processing time (20–30 min).…”