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

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.