Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Sueli
Data de Publicação: 2022
Outros Autores: Fernandes, Fabiano André Narciso
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
Texto Completo: http://www.repositorio.ufc.br/handle/riufc/69494
Resumo: Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.
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spelling Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavorCold plasmaCitrus sinensisTerpenoidsAldehydesOrange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.Processes2022-11-25T14:12:02Z2022-11-25T14:12:02Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFERNANDES, F. A. N.; RODRIGUES, S. Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor. Processes, [s.l.], v. 10, n. 9, 2022. DOI: https://doi.org/10.3390/pr100918122227-9717http://www.repositorio.ufc.br/handle/riufc/69494Rodrigues, SueliFernandes, Fabiano André Narcisoengreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2022-11-25T17:31:24Zoai:repositorio.ufc.br:riufc/69494Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:23:53.213534Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
title Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
spellingShingle Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
Rodrigues, Sueli
Cold plasma
Citrus sinensis
Terpenoids
Aldehydes
title_short Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
title_full Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
title_fullStr Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
title_full_unstemmed Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
title_sort Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor
author Rodrigues, Sueli
author_facet Rodrigues, Sueli
Fernandes, Fabiano André Narciso
author_role author
author2 Fernandes, Fabiano André Narciso
author2_role author
dc.contributor.author.fl_str_mv Rodrigues, Sueli
Fernandes, Fabiano André Narciso
dc.subject.por.fl_str_mv Cold plasma
Citrus sinensis
Terpenoids
Aldehydes
topic Cold plasma
Citrus sinensis
Terpenoids
Aldehydes
description Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-25T14:12:02Z
2022-11-25T14:12:02Z
2022
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv FERNANDES, F. A. N.; RODRIGUES, S. Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor. Processes, [s.l.], v. 10, n. 9, 2022. DOI: https://doi.org/10.3390/pr10091812
2227-9717
http://www.repositorio.ufc.br/handle/riufc/69494
identifier_str_mv FERNANDES, F. A. N.; RODRIGUES, S. Glow discharge plasma processing for the improvement of pasteurized orange juice’s aroma and off-flavor. Processes, [s.l.], v. 10, n. 9, 2022. DOI: https://doi.org/10.3390/pr10091812
2227-9717
url http://www.repositorio.ufc.br/handle/riufc/69494
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Processes
publisher.none.fl_str_mv Processes
dc.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv bu@ufc.br || repositorio@ufc.br
_version_ 1813028787115261952

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