Título:	Effect of atmospheric cold plasma on the aroma of pineapple juice.
Autoria:	PORTO, E. C. M. BRITO, E. S. de RODRIGUES, S. FERNANDES, F. A. N.
Afiliação:	ELAINE C. M. PORTO, Universidade Federal do Ceará; EDY SOUSA DE BRITO, CNAT; SUELI RODRIGUES, Universidade Federal do Ceará; FABIANO A. N. FERNANDES, Universidade Federal do Ceará.
Ano de publicação:	2023
Referência:	Processes, v. 11, 2303, 2023.
Páginas:	12 p.
Conteúdo:	Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors.
Thesagro:	Ananás Comosus Aroma
NAL Thesaurus:	Food chemistry
Palavras-chave:	Dielectric barrier discharge plasma Quality
Digital Object Identifier:	10.3390/pr11082303
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNAT)