Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices
文献类型： 外文期刊
作者： Liu, Dongjie 1 ; Zhou, Ningjing 1 ; Sanmartin, Chiara 2 ; Ying, Xiaoguo 3 ; Brennan, Charles 4 ; Xiao, Gengsheng 1 ; Ma, Lukai 1 ; Li, Linlin 6 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food Technol, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist & Rural Affairs, Guangzhou 510225, Peoples R China
2.Univ Pisa, Dept Agr Food & Environm, Pisa, Italy
3.Zhejiang Ocean Univ, Coll Food Sci & Pharm, Key Lab Hlth Risk Factors Seafood Zhejiang Prov, Zhoushan 316022, Peoples R China
4.RMIT Univ, Sch Sci, GPOB 2474, Melbourne, Vic 3001, Australia
5.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Dev & Food Sci, Lhasa 850000, Peoples R China
6.Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, Peoples R China
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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