IMPACT OF COLD PLASMA TREATMENT ON THE COLORIMETRIC PARAMETERS OF Mauritia Flexuosa PULP

The application of cold plasma in preserving Amazonian fruits is promising for the food industry. This approach can protect bioactive compounds and improve sensory quality, especially color. Such characteristics meet the growing demand for innovative and eco-friendly methods to extend the shelf life of natural products. This study evaluated the impact of cold plasma on the color of buriti pulp. Cold plasma was generated using synthetic air at 10, 20, and 30 mL/min, applied for 15 and 30 min. Plasma was produced by a radiofrequency source of 50 kHz at 80 kV, conducted in a vacuum chamber at 0.3 bar. Samples were evaluated for colorimetric parameters L*a*b*. Variance analysis and mean comparison by Tukey's test at a 5% significance level were applied to the data. Treatment with a flow rate of 30 mL/min for 15 min achieved the highest lightness (L*) value (60.60) and increased the yellow hue (b*) to 44.41, suggesting the preservation of carotenoid pigments. The red-green parameter (a*) remained stable, with values around 16.80. These findings indicate that optimized cold plasma treatments can enhance specific color attributes of buriti pulp, improving its visual appeal and preserving its natural pigments. Therefore, cold plasma presents a sustainable processing alternative that benefits the food industry by maintaining or enhancing the sensory qualities of buriti pulp.