Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

文献类型： 外文期刊

第一作者： Liu, Dongjie

作者： Liu, Dongjie;Zhou, Ningjing;Xiao, Gengsheng;Ma, Lukai;Sanmartin, Chiara;Ying, Xiaoguo;Brennan, Charles;Ma, Lukai;Li, Linlin

作者机构：

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：4.0； 五年影响因子：3.7 ）

ISSN： 0145-8884

年卷期： 2023 年 2023 卷

页码：

收录情况： SCI

摘要： Low-pressure plasma (LPP) treatment was implemented as a nonthermal technology to preserve the organoleptic and nutritional qualities of lyophilized lemon slices. Effects of LPP treatment on the basic quality and flavor characteristics of lyophilized lemon slices stored for 7 d were evaluated. Fresh lyophilized lemon slices were prepared as a reference. The total titratable acids and sugars were in the range of 1.00 similar to 1.11 mg/mL and 190.21 similar to 197.37 mg/mL. The total phenolic content and Vc gradually decreased during storage from 1.74 to 1.33 mg/mL and 0.53 to 0.31 mg/mL. LPP had minor effects on total sugars and total titrate acids but prevented the storage losses of vitamin C (Vc) and phenols. A total of 35 volatile organic compounds were identified with C10 monoterpenoids being the major compounds. C6-C9 aldehydes corresponding to a green grassy aroma gradually decreased with increasing storage time. The gallery plot confirmed the different compositions of volatile organic compounds in LPP-treated samples. LPP-treated lemon slices had a higher content of preferred aromatic substances (terpinen-4-ol, alpha-terpineol, alpha-terpinene, and limonene) with a citrus-like flavor. These results demonstrated the positive effect of LPP treatment on retaining the flavor characteristics of lemon slices.

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