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Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors

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Abstract

Pasteurized orange juice is one of the most consumed juices. Although very popular, pasteurization changes the aroma of the juice and produces some off-flavor compounds. This study investigated the effects of cold plasma processing on the aroma and off-flavors of pasteurized orange juice, evaluating if the dielectric barrier discharge (DBD) plasma could improve the aroma and reduce the pasteurized juice off-flavors. Orange juice was subjected to DBD plasma processing operating at several excitation frequencies (50 to 600 Hz). Twenty-four compounds were identified using GC–MS analysis, consisting mainly of terpenoids, alcohols, aldehydes, and esters. DBD plasma induced several chemical reactions changing the volatile profile of the juice. The chemical pathway induced by DBD plasma was discussed and correlated to the changes in aroma and formation of off-flavor compounds. DBD plasma increased the terpenoid and aldehyde compounds that give orange juice its fresh-like characteristics while controlling off-flavors formation.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This work was funded by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP).

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Authors and Affiliations

  1. Departamento de Engenharia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE, Brazil

    Sueli Rodrigues

  2. Departamento de Engenharia Química, Universidade Federal do Ceará, Fortaleza, CE, 60440-900, Brazil

    Fabiano A. N. Fernandes

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  1. Sueli Rodrigues
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  2. Fabiano A. N. Fernandes
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Contributions

S. Rodrigues: formal analysis, resources, writing—review and editing; F. A. N. Fernandes: conceptualization, investigation, formal analysis, writing—review and editing.

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Correspondence to Fabiano A. N. Fernandes.

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Rodrigues, S., Fernandes, F.A.N. Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors. Food Bioprocess Technol 16, 930–939 (2023). https://doi.org/10.1007/s11947-022-02976-0

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