Effect of variable oxygen concentrations on reduction of off-flavor compounds in soybean protein isolate by dielectric barrier discharge cold plasma

Le résumé fourni par la source

Soybean protein isolate (SPI) applications are often limited by beany and grassy off-flavors. This study proposes a non-contact strategy using Modified Atmosphere Packaging (MAP)-assisted Dielectric Barrier Discharge Cold Plasma (DBD-CP), where MAP serves as a tunable environment to modulate plasma chemistry. The synergistic effects of gas compositions (20%, 30%, 40%, 50%, 60% O 2) and DBD-CP on SPI volatiles were decoded via HS-GC-IMS, GC–MS, and E -nose. Increasing O 2 triggered targeted degradation of key off-flavor markers (e.g., 3-methyl-1-butanol, 1-octen-3-ol, 2-pentylfuran), with 60% O 2 achieving optimal refinement-evidenced by marked shrinkage in E -nose radar plot area. Beyond quantitative reduction, the treatment induced a qualitative shift toward a cleaner aroma through the controlled formation of pleasant ketones and esters, driven by the interaction between reactive oxygen species (ROS) and off-flavor functional groups. This in-situ physical modification strategy eliminates secondary contamination risks, significantly broadening SPI's potential in premium dairy, meat analogues, and functional foods.

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