Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries

Warne, George R.; Lim, Mui; Wilkinson, Kerry; Hessel, Volker; Williams, Philip M.; Fisk, Ian D.

Abstract

Cold plasma treatment is an emerging non-thermal food processing tool. This study aimed to identify how cold plasma can improve the aroma of a model space food system (freeze-dried strawberries) by mitigating freeze-drying aroma losses. Cold plasma significantly reduced the negative impact of freeze-drying on aroma; hence, it might be useful as a secondary treatment technique for foods that require extended shelf-life with improved aroma, such as in space travel. “Zero-averaged gravity” (0.004 g), a proxy for non-terrestrial environments, reduced the abundance of two important volatile aroma compounds (methyl butanoate and methyl hexanoate) in the gas phase above strawberries; this loss was mitigated when treated by cold plasma. The impact of cold plasma on aroma was also shown to be matrix and treatment parameter-dependent, and six cold plasma treatment options were subsequently identified as enabling bespoke aroma modifications that ultimately enhanced strawberry aroma compounds.

Citation

Warne, G. R., Lim, M., Wilkinson, K., Hessel, V., Williams, P. M., & Fisk, I. D. (2023). Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries. Innovative Food Science and Emerging Technologies, 90, Article 103497. https://doi.org/10.1016/j.ifset.2023.103497

• Journal Article Type: Article
• Acceptance Date: Oct 11, 2023
• Online Publication Date: Oct 16, 2023
• Publication Date: 2023-12
• Deposit Date: Jan 11, 2024
• Publicly Available Date: Jan 12, 2024
• Journal: Innovative Food Science and Emerging Technologies
• Print ISSN: 1466-8564
• Electronic ISSN: 1878-5522
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 90
• Article Number: 103497
• DOI: https://doi.org/10.1016/j.ifset.2023.103497
• Keywords: Cold plasma; Freeze-drying; Aroma; Gravity; Space food; MS-nose
• Public URL: https://nottingham-repository.worktribe.com/output/26811897
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S146685642300231X?via%3Dihub
• Additional Information: This article is maintained by: Elsevier; Article Title: Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries; Journal Title: Innovative Food Science & Emerging Technologies; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.ifset.2023.103497; Content Type: article; Copyright: © 2023 The Authors. Published by Elsevier Ltd.