Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice's Aroma and Off-Flavor

Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.

Automated summary

This study investigated the application of glow discharge plasma to improve the aroma and mitigate off-flavors in pasteurized orange juice. The results showed that glow discharge plasma induced chemical reactions that positively changed the volatile profile of the juice, increasing fresh-like compounds and reducing off-flavor compounds by 61%.