LAPSE:2024.1157
Published Article

LAPSE:2024.1157
Influence of Cold Plasma Processing on the Stability of Phenolic Compounds of Araça-Boi (Eugenia stipitata) Juice
June 21, 2024
Abstract
Knowledge of the chemical changes caused during plasma treatment is essential to enhance food quality. In this work, the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile of araça-boi (Eugenia stipitata) juice was investigated and assessed by gas chromatography coupled to mass spectrometry. Eight phenolic compounds were identified in araça-boi, with cinnamic acid being the major phenolic compound of the fruit juice, followed by protocatechuic acid. The effects of excitation frequency and plasma flow rate were evaluated because these are the main operating conditions that can be set for plasma treatments. The phenolic profile slightly changed due to the reaction of the phenolics with the reactive plasma species produced during the treatment, with the highest increase in phenolic content observed in the dielectric barrier discharge plasma operating at 1000 Hz. Both plasma systems increased the bioavailability of phenolic compounds in the juice, which could be increased by up to 201% using the dielectric barrier discharge plasma. Plasma application increased the concentration of cinnamic, hydrocinnamic, benzoic, and p-coumaric acids. Overall, plasma treatment improved the bioavailability of the phenolic compounds and resulted in slight changes to the phenolic profile of araça-boi juice. Thus, the technology showed a positive effect on araça-boi juice. This work advanced our further understanding of the changes induced by cold plasma treatment on phenolic compounds and characterization of araça-boi (Eugenia stipatata).
Knowledge of the chemical changes caused during plasma treatment is essential to enhance food quality. In this work, the influence of two cold plasma technologies, dielectric barrier discharge plasma and glow discharge plasma, on the phenolic profile of araça-boi (Eugenia stipitata) juice was investigated and assessed by gas chromatography coupled to mass spectrometry. Eight phenolic compounds were identified in araça-boi, with cinnamic acid being the major phenolic compound of the fruit juice, followed by protocatechuic acid. The effects of excitation frequency and plasma flow rate were evaluated because these are the main operating conditions that can be set for plasma treatments. The phenolic profile slightly changed due to the reaction of the phenolics with the reactive plasma species produced during the treatment, with the highest increase in phenolic content observed in the dielectric barrier discharge plasma operating at 1000 Hz. Both plasma systems increased the bioavailability of phenolic compounds in the juice, which could be increased by up to 201% using the dielectric barrier discharge plasma. Plasma application increased the concentration of cinnamic, hydrocinnamic, benzoic, and p-coumaric acids. Overall, plasma treatment improved the bioavailability of the phenolic compounds and resulted in slight changes to the phenolic profile of araça-boi juice. Thus, the technology showed a positive effect on araça-boi juice. This work advanced our further understanding of the changes induced by cold plasma treatment on phenolic compounds and characterization of araça-boi (Eugenia stipatata).
Record ID
Keywords
cold plasma, Eugenia stipitata, non-thermal technology, phenolic compounds
Subject
Suggested Citation
Porto EC, Maia DLH, Rodrigues S, Fernandes FAN, Campelo PH. Influence of Cold Plasma Processing on the Stability of Phenolic Compounds of Araça-Boi (Eugenia stipitata) Juice. (2024). LAPSE:2024.1157
Author Affiliations
Porto EC: Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza 60440-900, CE, Brazil
Maia DLH: Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-900, CE, Brazil
Rodrigues S: Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza 60440-900, CE, Brazil
Fernandes FAN: Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-900, CE, Brazil [ORCID]
Campelo PH: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil [ORCID]
Maia DLH: Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-900, CE, Brazil
Rodrigues S: Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, Fortaleza 60440-900, CE, Brazil
Fernandes FAN: Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza 60440-900, CE, Brazil [ORCID]
Campelo PH: Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil [ORCID]
Journal Name
Processes
Volume
12
Issue
1
First Page
73
Year
2023
Publication Date
2023-12-28
ISSN
2227-9717
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Original Submission
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PII: pr12010073, Publication Type: Journal Article
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LAPSE:2024.1157
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https://doi.org/10.3390/pr12010073
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Jun 21, 2024
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