The impact of cold plasma on the phenolic composition and biogenic amine content of red wine.
Biogenic amines
Chemometric analysis
Cold plasma
Phenolic compounds
Red wine
Wine preservation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jul 2022
01 Jul 2022
Historique:
received:
29
10
2021
revised:
10
01
2022
accepted:
24
01
2022
pubmed:
6
2
2022
medline:
3
3
2022
entrez:
5
2
2022
Statut:
ppublish
Résumé
The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC-MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.
Identifiants
pubmed: 35121310
pii: S0308-8146(22)00218-7
doi: 10.1016/j.foodchem.2022.132257
pii:
doi:
Substances chimiques
Biogenic Amines
0
Plasma Gases
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
132257Informations de copyright
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