Effect of variable oxygen concentrations on reduction of off-flavor compounds in soybean protein isolate by dielectric barrier discharge cold plasma
-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.
Authors
- Shuo Zhu (ORCID: https://orcid.org/0000-0002-3000-1536)
- Yan Zhongjun
- Li Qi (ORCID: https://orcid.org/0000-0003-0679-4385)
- Xueming He
- Zifeng Yu
- Fei Shen
- Zunyi Ye
Institutions
- Nanjing University of Finance and Economics (CN)
- Jimei University (CN)
- Academy of National Food and Strategic Reserves Administration (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-22
- DOI
- https://doi.org/10.1016/j.fochx.2026.103902
- Primary Topic
- Plasma Applications and Diagnostics
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Government of Jiangsu Province
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- National Key Research and Development Program of China