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Comparative Modulation of the Phenolic Profile in Pineapple Juice Using Dielectric Barrier Discharge and Glow Discharge Plasma

Year: 2026

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide This study evaluated the effects of two cold plasma technologies, dielectric barrier discharge (DBD) and glow discharge (GD), on the phenolic profile of pineapple juice ( Ananas comosus ). The treatments were conducted at different frequencies (DBD) and gas flow rates (GD). Phenolic compounds were identified and quantified by gas chromatography–mass spectrometry (GC-MS). Eleven phenolic compounds were identified. Plasma treatments induced significant, selective changes dependent on the technology and parameters used. Syringic acid, the most abundant phenolic, increased to represent up to 65.7% of the total profile under an optimal GD condition. Hydroferulic acid also increased substantially, while vanillic acid consistently decreased across all treatments. The mass balance of the phenolic compounds suggested a selective modulation of the phenylpropanoid pathway. These findings demonstrate that cold plasma can be tailored to selectively enhance specific bioactive phenolic compounds in pineapple juice, thereby improving its nutritional quality and enhancing the functional properties of fruit-based beverages.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c01043

Authors: Elaine Cristina Maciel Porto, Fabiano André Narciso Fernandes, Sueli Rodrigues

Institution: Universidade Federal do Ceará

Language: English

Topic: Plasma Applications and Diagnostics

Subfield: Radiology, Nuclear Medicine and Imaging

Field: Medicine

Domain: Health Sciences

Open Access status: hybrid

Estimated APC paid: $4,500

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico, Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico