Effect of Propiedades fisicoquímicas, aromáticas, sensoriales y actividad antioxidante del café tostado (Coffea arabica L.) tratado con tecnología de plasma frío
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1407Keywords:
Dielectric Barrier Discharge (DBD) plasma, Reactive species, UV, Antioxidant capacity, Food qualityAbstract
The application of cold plasma in the food industry has had an important impact 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 objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roasted coffee treated with cold plasma. Cold plasma was generated with a device a discharged dielectric barrier (DBD) at an input power of 30 W and an output voltage of 850 volts, applied at different times with advertising helium gas (1.5 L min-1). 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.
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References
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A., & Rodrigues, S. 2015. Effects of atmospheric cold plasma and ozone on prebiotic
orange juice. Innovative Food Science and Emerging Technologies 32:127-135.
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González-Aguilar, G. A. 2010. Daily consumption of apple, pear and orange juice
differently affects plasma lipids and antioxidant capacity of smoking and non-smoking
adults. International Journal Food Science Nutrition 61: 369-380.
Amini, M., & Ghoranneviss, M. 2016. Effects of cold plasma treatment on antioxidants
activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.)
cultivars during storage. LWT- Food Science Technology 73: 178-184.
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from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology
25: 626-632.
Borém, F. M., Ribeiro, F. C., Figueiredo, L. P., Giomo, G. S., Fortunato, V. A., & Isquierdo, E. P. 2013. Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging. Journal of Stored Products Research 52:1-6.
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attributes from coffee beans to brewed coffee. LWT- Food Science Technology 44: 2185-
2192.
Brandenburg, R., Ehlbeck, J., Stieber, M., v. Woedtke, T., Zeymer, J., Schlüter, O., &
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of atmospheric pressure Rf‐driven plasma jet. Contributions to Plasma Physics 47:72-79.
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Bicchi, C. 2017. Coffee aroma: Chemometric comparison of the chemical information
provided by three different samplings combined with GC–MS to describe the sensory
properties in cup. Food Chemistry 214: 218-226.
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storage conditions on aroma compounds in coffee pads using static headspace GC–MS.
Food Chemistry 116: 480-483.
Caballero, B., Trugo, L., & Finglas, P. 2003. Encyclopedia of food sciences and
Nutrition. Elsiever Science, Norwich: UK.
Cecilia, K., Glaston, K., Simon, M., Renaud, B., & Fredrick, N. 2012.Volatile organic compounds in brewed Kenyan Arabica coffee genotypes by solid phase extraction gas chromatography mass spectrometry. Food Science and Quality Management 8: 18-22.
Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S. Q., Curran, P., & Yu, B. 2013.
Volatile composition and antioxidant capacity of Arabica coffee. Food Research
International 51: 388-396.
Devi, Y., Thirumdas, R., Sarangapani, C., Deshmukh, R., & Annapure, U. 2017.
Influence of cold plasma on fungal growth and aflatoxins production on groundnuts.
Food Control 77: 187-191.
Dórea, J. G., & da Costa, T. H. M. 2005. Is coffee a functional food. British Journal Nutrition 93: 773-782.
Esquivel, P., & Jiménez, V. M. 2012. Functional properties of coffee and coffee by products. Food Research International 46:488-495.
Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L. W., & Rohn, S. 2011. Treating
lamb’s lettuce with a cold plasma–Influence of atmospheric pressure Ar plasma
immanent species on the phenolic profile of Valerianella locusta. LWT- Food
Science and Technology 44: 2285-2289.
Grzegorzewski, F., Rohn, S., Kroh, L. W., Geyer, M., & Schlüter, O. 2010. Surface
morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after
exposure to a low-pressure oxygen plasma. Food Chemistry 122: 1145-1152.
Harborne, J. B., & Williams, C. A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55: 481-504.
Jayasena, D. D., Kim, H. J., Yong, H. I., Park, S., Kim, K., Choe, W., & Jo, C. 2015.
Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef
loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiology
46: 51-57.
Kim, H.-J., Yong, H. I., Park, S., Choe, W., & Jo, C. 2013. Effects of dielectric barrier
discharge plasma on pathogen inactivation and the physicochemical and sensory
characteristics of pork loin. Current Applied Physics 13: 1420-1425.
Kovačević, D. B., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Jambrak, A. R., & Herceg,
Z. 2016. Effects of cold atmospheric gas phase plasma on anthocyanins and color in
pomegranate juice. Food Chemistry 190: 317-323.
Karlovsky, P., Suman, M., Berthiller, F., De Meester, J., Eisenbrand, G., Perrin, I., Oswald, P., Speijers, G., Chiodini, A., Recker, T., Dussort, P. 2016. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32: 179-205.
Kumar, S., Kunwar, A., Gautam, S., & Sharma, A. 2012. Inactivation of A. ochraceus
spores and detoxification of ochratoxin A in coffee beans by gamma irradiation. Journal
Food Science 77: T44-T51.
Lee, H. J., Jung, S., Jung, H., Park, S., Choe, W., Ham, J. S., & Jo, C. 2012. Evaluation of a dielectric barrier discharge plasma system for inactivating pathogens on cheese slices. Journal of Animal Science and Tecnology 54: 191-198.
Makris, D. P., & Rossiter, J. T. 2002. Hydroxyl free radical-mediated oxidative
degradation of quercetin and morin: a preliminary investigation. Journal Food
Composition and Analysis 15: 103-113.
Mondello, L., Costa, R., Tranchida, P. Q., Dugo, P., Lo Presti, M., Festa, S., Fazio, A.,
Dugo, G. 2005. Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction‐gas chromatography‐mass spectrometry with the support of a dual‐filter mass spectra library. Journal of Separation Science 28: 1101-1109.
Nikiforov, A. Y., Sarani, A., & Leys, C. 2011. The influence of water vapor content on
electrical and spectral properties of an atmospheric pressure plasma jet. Plasma Source
Science and Technology 20: 015014.
Noonim, P., Mahakarnchanakul, W., Nielsen, K. F., Frisvad, J. C., & Samson, R. A. 2008.
Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus
species from coffee beans grown in two regions of Thailand. International Journal Food
Microbiology 128: 197-202.
Oehmigen, K., Hähnel, M., Brandenburg, R., Wilke, C., Weltmann, K. D., & Von
Woedtke, T. 2010. The role of acidification for antimicrobial activity of atmospheric
pressure plasma in liquids. Plasma Process and Polymers 7: 250-257.
Ouf, S. A., Basher, A. H., & Mohamed, A. A. H. 2015. Inhibitory effect of double
atmospheric pressure argon cold plasma on spores and mycotoxin production of
Aspergillus niger contaminating date palm fruits. Journal of the Science of Food and
Agriculture 95:3204-3210.
Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J., Goñi, I., & Saura-Calixto, F. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 41: 274-285.
Peña-Eguiluz,R. Pérez, J., Solís , J., Aguilar, B., López, R., Mercado, A., Valencia, A., Muñoz, A., Barocio, S., de la Piedad, A. 2010. Insturmentation for a plasma needle applied to E.coli bacteria elimination. The European Physical Journal Applied Physics 49: 13109.
Radovich, T. J., Kleinhenz, M. D., Delwiche, J. F., & Liggett, R. E. 2004. Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality. Food Quality Preference 15: 471-476.
Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi,
P. 2015. Effect of cold plasma treatment on physico-chemical parameters and antioxidant
activity of minimally processed kiwifruit. Postharvest Biology and Technology 107: 55-
65.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. 1999.
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Free Radical Biology and Medicine 26: 1231-1237.
Romani, S., Sacchetti, G., Chaves López, C., Pinnavaia, G. G., & Dalla Rosa, M. 2000. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. Journal of Agricultural and Food Chemistry 48: 3616-3619.
Salvador, A., Sanz, T., & Fiszman, S. 2007. Changes in colour and texture and their
relationship with eating quality during storage of two different dessert bananas.
Postharvest Biology and Technology 43: 319-325.
Sanz, C., Ansorena, D., Bello, J., & Cid, C. 2001. Optimizing headspace temperature
and time sampling for identification of volatile compounds in ground roasted Arabica
coffee. Journal Agricultural and Food Chemistry 49: 1364-1369.
Sarangapani, C., O'Toole, G., Cullen, P., & Bourke, P. 2017. Atmospheric cold plasma
dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and
Emerging 44: 235-241.
Solís-Pacheco, J., Villanueva-Tiburcio, J., Peña-Eguiluz, R., González-Reynoso, O.,
Cabrera-Díaz, E., González-Álvarez, V., & Aguilar-Uscanga, B. 2013. Effect of plasma
energy on the antioxidant activity, total polyphenols and fungal viability in chamomile
(Matricaria chamomilla) and cinnamon (Cinnamomum zeylanicum). Journal of
Microbiology, Biotecnhnol and Food Sciences 2: 2318.
Solis-Solis, H. M., Calderon-Santoyo, M., Gutierrez-Martinez, P., Schorr-Galindo, S., &
Ragazzo-Sanchez, J. A. 2007. Discrimination of eight varieties of apricot (Prunus
armeniaca) by electronic nose, LLE and SPME using GC–MS and multivariate analysis.
Sensors and Actuators B: Chemical 125: 415-421.
Schnabel, U., Niquet, R., Schlüter, O., Gniffke, H., & Ehlbeck, J. (2015).
Decontamination and sensory properties of microbiologically contaminated fresh fruits
and vegetables by microwave plasma processed air (PPA). Journal of Food Processing
and Preservation 39: 653-662.
Toledo, P. R., Pezza, L., Pezza, H. R., & Toci, A. T. 2016. Relationship between the
different aspects related to coffee quality and their volatile compounds. Comprehensive
Reviews in Food Science and Food Safety 15: 705-719.
Trouillas, P., Marsal, P., Siri, D., Lazzaroni, R., & Duroux, J.-L. 2006. A DFT study of the reactivity of OH groups in quercetin and taxifolin antioxidants: The specificity of the 3-OH site. Food Chemistry 97: 679-688.
van Acker, S. A., de Groot, M. J., van den Berg, D.-J., Tromp, M. N., Donné-Op den
Kelder, G., van der Vijgh, W. J., & Bast, A. 1996. A quantum chemical explanation of
the antioxidant activity of flavonoids. Chemical Research in Toxicology 9: 1305-1312.
Vandamme, J., Nikiforov, A., Dujardin, K., Leys, C., De Cooman, L., & Van Durme, J.
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Published
2021-06-16
How to Cite
Casas-Junco, P. P., Ragazzo-Sánchez, J. A. ., Solís-Pacheco, J. R. ., Aguilar-Uscanga, B. R. ., Sáyago-Ayerdi, S. G. ., & Calderón Santoyo, M. (2021). Effect of Propiedades fisicoquímicas, aromáticas, sensoriales y actividad antioxidante del café tostado (Coffea arabica L.) tratado con tecnología de plasma frío. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1407
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The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.
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