Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology
Abstract The cold plasma technology has gained popularity in the food industry, since it causes minimal alterations in nutritional content, does not leave chemical residues, and in some cases, does not affect the sensory quality of food. The aim of this research was to evaluate the physicochemical, aromatic, and sensory properties, as well as antioxidant activity of roasted coffee treated with cold plasma technology. Samples were treated with Dielectric Barrier Discharge (DBD) to produce plasma at an input power of 30 W and an output voltage of 850 V, using helium gas (1.5 L min-1). The cold plasma was applied at different times (0, 1, 4, 8, 12, 16, 20, 24 and 30 min). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12 % reduction of the total content of soluble polyphenols and an increase of 14 % in the antioxidant capacity were observed in samples treated with cold plasma. This is a novel technology with the potential of ensuring the safety and maintain the sensory characteristics of roasted coffee.
| Main Authors: | , , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad de Sonora, División de Ciencias Biológicas y de la Salud
2021
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-14562021000200120 |
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| Summary: | Abstract The cold plasma technology has gained popularity in the food industry, since it causes minimal alterations in nutritional content, does not leave chemical residues, and in some cases, does not affect the sensory quality of food. The aim of this research was to evaluate the physicochemical, aromatic, and sensory properties, as well as antioxidant activity of roasted coffee treated with cold plasma technology. Samples were treated with Dielectric Barrier Discharge (DBD) to produce plasma at an input power of 30 W and an output voltage of 850 V, using helium gas (1.5 L min-1). The cold plasma was applied at different times (0, 1, 4, 8, 12, 16, 20, 24 and 30 min). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12 % reduction of the total content of soluble polyphenols and an increase of 14 % in the antioxidant capacity were observed in samples treated with cold plasma. This is a novel technology with the potential of ensuring the safety and maintain the sensory characteristics of roasted coffee. |
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