Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology

Autores/as

DOI:

https://doi.org/10.18633/biotecnia.v23i2.1407

Palabras clave:

Plasma de barrera dieléctrica, especies reactivas, capacidad antioxidante, alimento mínimamente procesado

Resumen

La tecnología de plasma frío ha cobrado auge en la industria alimentaria, ya que provoca mínimas alteraciones en el contenido nutricional, no deja residuos químicos y en algunos casos no afecta la calidad sensorial de los alimentos. El objetivo de esta investigación fue evaluar las propiedades fisicoquímicas, análisis sensorial, aromática y actividad antioxidante del café tostado tratado con plasma frío. Las muestras fueron tratadas con descarga de barrera dieléctrica (DBD) con potencia de entrada de 30 W y voltaje de salida de 850 V, usando gas helio (1.5 L min-1). El plasma frío fue aplicado en diferentes tiempos (0, 1, 4, 8, 12, 16, 20, 24 y 30 min). El tratamiento con plasma frío no mostró diferencias significativas en el parámetro de color. Además, no se observaron diferencias en el perfil aromático y sensorial sometido a tratamiento con plasma durante 30 min en comparación con las muestras no tratadas. Por otro lado, se observó una reducción del 12 % del contenido total de polifenoles solubles y un aumento del 14 % en la capacidad antioxidante en muestras tratadas con plasma frío. Esta es una tecnología novedosa con potencial para asegurar la inocuidad y mantener las características sensoriales del café tostado.

Citas

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Publicado

2021-06-16

Cómo citar

Casas-Junco, P. P., Ragazzo-Sánchez, J. A. ., Solís-Pacheco, J. R. ., Aguilar-Uscanga, B. R. ., Sáyago-Ayerdi, S. G. ., & Calderón Santoyo, M. (2021). Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1407

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