<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200120</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1407</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas, aromáticas, sensoriales y actividad antioxidante del café tostado (Coffea arabica L.) tratado con tecnología de plasma frío]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Casas-Junco]]></surname>
<given-names><![CDATA[Paloma Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ragazzo-Sánchez]]></surname>
<given-names><![CDATA[Juan Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís-Pacheco]]></surname>
<given-names><![CDATA[Josué Raymundo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Uscanga]]></surname>
<given-names><![CDATA[Blanca Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sáyago-Ayerdi]]></surname>
<given-names><![CDATA[Sonia Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Santoyo]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Laboratorio Integral de Investigación en Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guadalajara Centro Universitario de Ciencias Exactas e Ingeniería Laboratorio de Microbiología Industrial]]></institution>
<addr-line><![CDATA[Guadalajara Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>120</fpage>
<lpage>126</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The cold plasma technology has gained popularity in the food industry, since it causes minimal alterations in nutritional content, does not leave chemical residues, and in some cases, does not affect the sensory quality of food. The aim of this research was to evaluate the physicochemical, aromatic, and sensory properties, as well as antioxidant activity of roasted coffee treated with cold plasma technology. Samples were treated with Dielectric Barrier Discharge (DBD) to produce plasma at an input power of 30 W and an output voltage of 850 V, using helium gas (1.5 L min-1). The cold plasma was applied at different times (0, 1, 4, 8, 12, 16, 20, 24 and 30 min). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12 % reduction of the total content of soluble polyphenols and an increase of 14 % in the antioxidant capacity were observed in samples treated with cold plasma. This is a novel technology with the potential of ensuring the safety and maintain the sensory characteristics of roasted coffee.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La tecnología de plasma frío ha cobrado auge en la industria alimentaria, ya que provoca mínimas alteraciones en el contenido nutricional, no deja residuos químicos y en algunos casos no afecta la calidad sensorial de los alimentos. El objetivo de esta investigación fue evaluar las propiedades fisicoquímicas, análisis sensorial, aromática y actividad antioxidante del café tostado tratado con plasma frío. Las muestras fueron tratadas con descarga de barrera dieléctrica (DBD) con potencia de entrada de 30 W y voltaje de salida de 850 V, usando gas helio (1.5 L min-1). El plasma frío fue aplicado en diferentes tiempos (0, 1, 4, 8, 12, 16, 20, 24 y 30 min). El tratamiento con plasma frío no mostró diferencias significativas en el parámetro de color. Además, no se observaron diferencias en el perfil aromático y sensorial sometido a tratamiento con plasma durante 30 min en comparación con las muestras no tratadas. Por otro lado, se observó una reducción del 12 % del contenido total de polifenoles solubles y un aumento del 14 % en la capacidad antioxidante en muestras tratadas con plasma frío. Esta es una tecnología novedosa con potencial para asegurar la inocuidad y mantener las características sensoriales del café tostado.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Dielectric Barrier Discharge (DBD) plasma]]></kwd>
<kwd lng="en"><![CDATA[reactive species]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[minimally processed food]]></kwd>
<kwd lng="es"><![CDATA[Plasma de barrera dieléctrica (DBD)]]></kwd>
<kwd lng="es"><![CDATA[especies reactivas]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante, alimento mínimamente procesado]]></kwd>
</kwd-group>
</article-meta>
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