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Treating Surfaces with a Cold Atmospheric Pressure Plasma using the COST-Jet
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Processing chocolate milk drink by low-pressure cold plasma technology.

Nathalia M Coutinho1, Marcello R Silveira1, Leonardo M Fernandes2

  • 1Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil.

Food Chemistry
|December 26, 2018
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Summary

Cold plasma technology alters chocolate milk by affecting bioactive compounds, fatty acids, and volatile compounds. Optimal processing conditions are crucial for maintaining beneficial properties and enhancing flavor profiles.

Keywords:
Bioactive compoundsChocolate milk drinkCold plasma technologyFatty acidProcess parameters

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Area of Science:

  • Food Science and Technology
  • Plasma Physics
  • Nutritional Biochemistry

Background:

  • Cold plasma is an emerging technology for food processing.
  • Understanding its impact on complex food matrices like chocolate milk is essential.
  • Optimizing process parameters is key to harnessing its benefits.

Purpose of the Study:

  • To investigate the effects of cold plasma process time and flow rate on chocolate milk.
  • To analyze changes in physio-chemical properties, bioactive compounds, fatty acids, and volatile profiles.
  • To determine optimal cold plasma conditions for chocolate milk enhancement.

Main Methods:

  • Chocolate milk samples were treated with cold plasma at varying process times (5, 10, 15 min) and flow rates (10, 20, 30 mL/min).
  • Physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity), fatty acid composition, and volatile compounds were analyzed.
  • Data were analyzed to correlate cold plasma parameters with observed changes.

Main Results:

  • Mild and severe cold plasma conditions reduced bioactive compounds and altered fatty acid profiles unfavorably.
  • Intermediate cold plasma conditions preserved bioactive compounds and improved fatty acid health indices.
  • Intermediate conditions also increased desirable volatile compounds like ketones, esters, and lactones.

Conclusions:

  • Cold plasma technology offers a promising alternative for chocolate milk processing.
  • Careful optimization of cold plasma process parameters (time and flow rate) is critical.
  • Intermediate conditions yield the most beneficial outcomes for nutritional and sensory qualities.