The impact of cold plasma on the phenolic composition and biogenic amine content of red wine

Iwona Niedźwiedź; Justyna Płotka-Wasylka; Ireneusz Kapusta; Vasil Simeonov; Anna Stój; Adam Waśko; Joanna Pawłat; Magdalena Polak-Berecka

doi:10.1016/j.foodchem.2022.132257

The impact of cold plasma on the phenolic composition and biogenic amine content of red wine

Food Chem. 2022 Jul 1:381:132257. doi: 10.1016/j.foodchem.2022.132257. Epub 2022 Jan 29.

Authors

Iwona Niedźwiedź¹, Justyna Płotka-Wasylka², Ireneusz Kapusta³, Vasil Simeonov⁴, Anna Stój¹, Adam Waśko¹, Joanna Pawłat⁵, Magdalena Polak-Berecka⁶

Affiliations

¹ Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
² Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
³ Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland.
⁴ Faculty of Chemistry and Pharmacy, University of Sofia, 1 James Bourchier Blvd., 1126 Sofia, Bulgaria.
⁵ Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, 38A Nadbystrzycka Street, 20-618 Lublin, Poland.
⁶ Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland. Electronic address: magdalena.polak-berecka@up.lublin.pl.

PMID: 35121310
DOI: 10.1016/j.foodchem.2022.132257

Abstract

The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC-MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.

Keywords: Biogenic amines; Chemometric analysis; Cold plasma; Phenolic compounds; Red wine; Wine preservation.

MeSH terms

Alcoholic Beverages / analysis
Biogenic Amines / analysis
Plasma Gases*
Tandem Mass Spectrometry
Wine* / analysis

Substances

Biogenic Amines
Plasma Gases