Characterization of volatile aroma compounds in cold plasma‐treated milk
M. Dharini, Jaspin Stephen, Rangarajan Jagan Mohan, R. Mahendran
Abstract
This work characterizes the oxidative changes that different plasma processing imparts on milk through volatile components analysis. Cow milk was subjected separately to two plasma treatments (plasma bubbling and low-pressure plasma) and in combination. Plasma altered the milk’s volatile nature in both treatments; the combination amplified the volatiles produced. The maximum of 1.23 log10 microbial reduction was obtained when plasma treatments were combined together, however, the microbial count had less impact on volatile changes in the milk. Whereas, an increase in carbonyl (2.42 to 8.18 n mol/ml) and malondialdehyde (0.337 to 0.562 mg MDA/l) contents were highly correlated with the volatile changes in the milk. Overall, the type of plasma application into milk was observed to be an important parameter for increasing the efficiency of the processing; combining two plasma treatments produced a positive synergistic effect in microbial reduction however, it increased the oxidation of milk.