The impact of cold plasma on the phenolic composition and biogenic amine content of red wine

Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis

“…All this can contribute directly to the degradation of many organic compounds [ 31 ]. The highest degree of TPC degradation was obtained in the sample subjected to 10 min of cold plasma treatment (He/O 2 ), which is consistent with our previous research findings [ 2 ]. Cold plasma generated using a mixture of helium and oxygen as the working gas contains many reactive compounds formed from oxygen, such as hydroxyl radical, peroxyl anion or singlet oxygen, which directly interact with the chemical compounds in the food matrix and can cause their degradation.…”

“…This is particularly important in the alcoholic beverage industry, where the application of conventional methods using high temperatures is undesirable. The present work is a continuation of our previous research [ 2 ], in which we qualitatively and quantitatively determined phenolic compounds and biogenic amines in wine samples subjected to different preservation treatments. The methods studied were the conventional preservation method (addition of potassium metabisulfite at 30 mg/L or 100 mg/L), cold plasma and a combined method (cold plasma and addition of potassium metabisulfite at 30 mg/L).…”

“…For centuries, the culture of wine production and consumption has been developing in the hot-climate areas today occupied by Greece, Italy, Spain and Portugal, which are some of the most important winemaking countries in Europe [ 1 ]. In recent years, climatic changes have contributed to increased grapevine cultivation and wine production also in the hitherto cold Western regions of the continent [ 2 ]. Large-scale production of wine all over the world has resulted in a wide range of wines being available on the market.…”

“…The lower temperature of the electrons relative to the heavy gas molecules allows the food preservation process to be carried out at temperatures close to ambient [ 16 ]. Plasma components, whose amount and type depend on the working gas used, enable, as indicated by numerous scientific reports, the effective elimination of microorganisms from the food matrix [ 2 , 17 ]. The mechanism of microbial inactivation using cold plasma is still not fully understood despite many studies [ 18 , 19 ].…”

Determination of Biogenic Amines in Food and Beverage Samples

“…Tieto nedostatky je možné zmierniť extrakciou a derivatizáciou, ktorá zvyšuje prchavosť amínov a uľahčuje detekciu v plynovochromatografickej analýze 33 . Na separáciu sa využívajú najčastejšie dimetylpolysiloxánové kapilárne kolóny s mobilnou fázou héliom a MS detekciou [33][34][35][36][37] . Príkladom využitia GC na stanovenie BA je práca 35 popisujúca novú mikroextrakčnú techniku v spojení s GC-MS na stanovenie BA v ovocných šťavách.…”