ArticleFood chemistry: X2026
Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Previous studies showed that cold plasma treatment affects the quality of aromatic coconut water; however, the mechanisms underlying different treatment times remains unclear. This study investigated the effects of 0, 88, and 176 s of cold plasma treatment on the contents of reactive species, aroma compounds, amino acids, and lipids. The results demonstrated that prolonged treatment generated more reactive species, with nitrite content increasing to 417.63 ± 4.20 μmol/L. 2-Acetyl-1-pyrroline was well preserved, and the content of sweet-tasting amino acids decreased significantly. Lipidomics analysis revealed that there were 25 shared differential lipids existed in coconut water across different treatment times and that cold plasma primarily promoted the oxidation of glycerides containing 18:2 or 18:1 fatty-acids. Their degradation products can be further converted into flavor compounds such as octanal. These findings provide a theoretical basis for understanding the formation and transformation pathways of aromatic compounds in coconut water under cold plasma treatment.
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