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Wang Y, Sang X, Cai Z, Zeng L, Deng W, Zhang J, Jiang Z, Wang J. Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2750-2760. [PMID: 37994167 DOI: 10.1002/jsfa.13159] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/24/2023]
Abstract
BACKGROUND Cold plasma exhibits broad applicability in the realm of fish sterilization and preservation. The combination process of plasma-activated water and dielectric barrier discharge (PAW-DBD) was optimized, and its disinfection effects on bass fillets were studied. RESULTS The best conditions for disinfection of PAW-DBD were as follows. Bass fillets were soaked in PAW for 150 s, and then treated by DBD system at 160 kV for 180 s. The total viable count (TVC) reduced by 1.68 log CFU g-1 . On the 15th day of refrigerated storage, TVC of PAW-DBD group was 7.01 log CFU g-1 , while the PAW and DBD group exhibited a TVC of 7.02 and 7.01 log CFU g-1 on day 12; the TVC of the control group was 7.13 log CFU g-1 on day 6. The sensory score, water-holding capacity, and 2-thiobarbituric acid reactive substance values of the PAW-DBD group were significantly higher than those of PAW and DBD group (P < 0.05), whereas the TVC, Pseudomonas spp. count, and pH of the group were significantly lower (P < 0.05) during refrigerated storage. CONCLUSION PAW-DBD treatment can enhance the disinfection effect, maintain good quality, and extend the storage period of bass fillets. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Xiaohan Sang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Zhicheng Cai
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Lixian Zeng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Wentao Deng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhumao Jiang
- College of Life Sciences, Yantai University, Yantai, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
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Okolo EA, de Alencar ER, Machado SG, Faroni LRD, Silva MVDA, Costa NADS, Falqueto A. Ozonation for Pseudomonas paracarnis control: biofilm removal and preservation of chicken meat during refrigerated storage. Braz J Microbiol 2023; 54:3051-3060. [PMID: 37910305 PMCID: PMC10689663 DOI: 10.1007/s42770-023-01157-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 10/16/2023] [Indexed: 11/03/2023] Open
Abstract
Ozone has been studied to control microorganisms in food, as well as to control biofilm. In this context, the goals of this work were to determine the effect of ozonated water in the removal of Pseudomonas paracarnis biofilm and the effect of ozone gas and ozonated water on inactivating P. paracarnis in deboned chicken breast meat and its effect on product color. AISI 304 coupons were used as a surface for biofilm formation. The coupons were immerged into minimal medium for Pseudomonas inoculated with the P. paracarnis overnight culture (1% w/v) followed by incubation at 25 °C for 7 days. To obtain ozonized water, two different systems were used: system with microbubble generator (MB) and system with porous stone diffuser (PSD). The inlet ozone concentration was 19 mg/L and flow rate of 1 L/min. The coupons were subjected to ozonized water for 10 and 20 min. The chicken breast meat was exposed to gaseous ozone and ozonized water for 40 min. After the ozonation process, chicken meat samples were stored at 8 °C, for 5 days. More expressive removals of biofilm were obtained when using ozonized water obtained in the system with microbubble generator (MB for 20 min-reduction of 2.3 log cycles) and system with porous stone diffuser (PSD for 10 min-reduction of 2.7 log cycles; PSD for 20 min-reduction of 2.6 log cycles). The treatment of chicken meat with ozone gas resulted in lower counting of Pseudomonas, when compared with the control treatments and with ozonized water, both immediately after ozonation (day 1) and after 5 days of storage. The luminosity in the chicken meat samples treated with ozonized water was higher than that verified in the control treatments and with ozone gas, immediately after ozonation (day 1). A similar trend was observed in hue angle and color difference, in which the highest values were obtained for treatment with ozonized water. Based on the results obtained in this study, it was concluded that ozonated water can be used to remove P. paracarnis biofilm from stainless steel under static conditions and gaseous ozone is more efficient in the inactivation of P. paracarnis from chicken breast meat, when compared to ozonated water.
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Affiliation(s)
- Ejima Akogwu Okolo
- Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa, MG, 36570900, Brazil
- Agricultural and Bio-Environmental Engineering Department, Federal Polytechnic Nekede, Imo State, P.M.B. 1036, Owerri, Nigeria
| | | | - Solimar Goncalves Machado
- Department of Food Technology, INOVALEITE, Universidade Federal de Viçosa, Viçosa, MG, 36570900, Brazil
| | | | | | | | - Andressa Falqueto
- Department of Food Technology, INOVALEITE, Universidade Federal de Viçosa, Viçosa, MG, 36570900, Brazil
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Zhao D, Ma Y, Wang W, Xiang Q. Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2. Heliyon 2023; 9:e19582. [PMID: 37809560 PMCID: PMC10558840 DOI: 10.1016/j.heliyon.2023.e19582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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Herianto S, Arcega RD, Hou CY, Chao HR, Lee CC, Lin CM, Mahmudiono T, Chen HL. Chemical decontamination of foods using non-thermal plasma-activated water. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 874:162235. [PMID: 36791866 DOI: 10.1016/j.scitotenv.2023.162235] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
The presence of chemical contaminants in foods and agricultural products is one of the major safety issues worldwide, posing a serious concern to human health. Nonthermal plasma (NTP) containing richly reactive oxygen and nitrogen species (RONS) has been trialed as a potential decontamination method. Yet, this technology comes with multiple downsides, including adverse effects on the quality of treated foods and limited exposure to entire surfaces on samples with hard-to-reach spots, further hindering real-life applications. Therefore, plasma-activated water (PAW) has been recently developed to facilitate the interactions between RONS and contaminant molecules in the liquid phase, allowing a whole surface treatment with efficient chemical degradation. Here, we review the recent advances in PAW utilized as a chemical decontamination agent in foods. The reaction mechanisms and the main RONS contributors involved in the PAW-assisted removal of chemical contaminants are briefly outlined. Also, the comprehensive effects of these treatments on food qualities (chemical and physical characteristics) and toxicological evaluation of PAW (in vitro and in vivo) are thoroughly discussed. Ultimately, we identified some current challenges and provided relevant suggestions, which can further promote PAW research for real-life applications in the future.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Chemical Biology and Molecular Biophysics Program, Taiwan International Graduate Program (TIGP), Academia Sinica, Taipei 11529, Taiwan; Institute of Chemistry, Academia Sinica, Taipei 11529, Taiwan; Department of Chemistry (Chemical Biology Division), College of Science, National Taiwan University, Taipei 10617, Taiwan
| | - Rachelle D Arcega
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - How-Ran Chao
- Department of Environmental Science and Engineering, College of Engineering, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; Institute of Food Safety Management, College of Agriculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; Emerging Compounds Research Center, General Research Service Center, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Ching-Chang Lee
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Research Center of Environmental Trace Toxic Substances, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Research Center of Environmental Trace Toxic Substances, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia.
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5
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Hadinoto K, Yang H, Zhang T, Cullen PJ, Prescott S, Trujillo FJ. The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water. Meat Sci 2023; 200:109165. [PMID: 36958246 DOI: 10.1016/j.meatsci.2023.109165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/10/2023] [Accepted: 03/11/2023] [Indexed: 03/16/2023]
Abstract
The use of plasma-activated water (PAW) as an antimicrobial agent to inactivate Salmonella Typhimurium on chilled beef during meat washing was evaluated. Two meat washing methods, spraying and immersion, were evaluated at contact times of 15, 30 and 60 s and meat storage times of 0, 1 and 7 days. The temperature of PAW was elevated to 55 °C for washing as it increased the microbial inactivation compared to ambient temperature. At the contact time of 60 s and meat storage time of 7 days, PAW spraying and immersion achieved 0.737-log10 and 0.710-log10 reductions against Salmonella Typhimurium, respectively; there were no significant differences between both washing methods, with spraying being preferred for commercial implementation. Compared to untreated and water-treated samples, meat washing with PAW alone improved the S. Typhimurium inactivation and did not cause negative impacts on the lightness and hue angle values, TBARS value, water holding capacity and pH. However, PAW reduced the redness, yellowness and chroma values with the decreased oxymyoglobin values of 44.1% at the storage time of 1 day. PAW spraying at 55 °C followed by additional water washing at 25 °C for 60 s achieved 0.696-log10 reduction and mitigated a reduction in (i) the redness value, from 11.3 to 18.2, (ii) the yellowness value, from 9.19 to 11.1, and (iii) the chroma value, from 14.5 to 21.3, without displaying colour differences (∆E), as detected by human eyes, compared to water-treated samples. Moreover, the content of myoglobin forms was maintained by additional water washing.
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Affiliation(s)
| | - Hanxia Yang
- School of Chemical Engineering, UNSW Sydney, Australia
| | - Tianqi Zhang
- School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Australia
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Australia
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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Sakulthai A, Sawangrat C, Pichpol D, Kongkapan J, Srikanchai T, Charoensook R, Sojithamporn P, Boonyawan D. Improving the efficiency of crossbred Pradu Hang Dam chicken production for meat consumption using cold plasma technology on eggs. Sci Rep 2023; 13:2836. [PMID: 36801899 PMCID: PMC9938122 DOI: 10.1038/s41598-023-29471-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 02/06/2023] [Indexed: 02/19/2023] Open
Abstract
The Pradu Hang Dam chicken, a Thai Native Chicken (TNCs) breed, plays an important role in many regions of Thailand because of its chewiness. However, there are some challenges with Thai Native Chicken, such as low production and slow growth rates. Therefore, this research investigates the efficiency of cold plasma technology in enhancing the production and growth rates of TNCs. First, this paper presents the embryonic development and hatch of fertile (HoF) values of treated fertilized eggs. Chicken performance indices, such as feed intake, average daily gain (ADG), feed conversion ratio (FCR), and serum growth hormone measurement, were calculated to assess chicken development. Furthermore, the potential of cost reduction was evaluated by calculating return over feed cost (ROFC). Finally, the quality aspects of chicken breast meat, including color, pH value, weight loss, cooking loss, shear force, and texture profile analysis, were investigated to evaluate cold plasma technology's impact on chicken meat. The results demonstrated that the production rate of male Pradu Hang Dam chickens (53.20%) was higher than females (46.80%). Moreover, cold plasma technology did not significantly affect chicken meat quality. According to the average return over feed cost calculation, the livestock industry could reduce feeding costs by approximately 17.42% in male chickens. Therefore, cold plasma technology is beneficial to the poultry industry to improve production and growth rates and reduce costs while being safe and environmentally friendly.
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Affiliation(s)
- Apichaya Sakulthai
- Department of Agro-Industry Technology Management, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, 50200, Thailand. .,Agriculture and Bio Plasma Technology Center (ABPlas), Thai-Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Duangporn Pichpol
- grid.7132.70000 0000 9039 7662Department of Veterinary Biosciences and Veterinary Public Health, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Jutamart Kongkapan
- Department of Agro-Industry Technology Management, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand
| | - Tiranun Srikanchai
- Department of Agro-Industry Technology Management, Panyapiwat Institute of Management, Nonthaburi, 11120 Thailand
| | - Rangsun Charoensook
- grid.412029.c0000 0000 9211 2704Department of Agricultural Sciences, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phisanulok, 65000 Thailand
| | - Phanumas Sojithamporn
- grid.7132.70000 0000 9039 7662Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, 50200 Thailand ,grid.7132.70000 0000 9039 7662Agriculture and Bio Plasma Technology Center (ABPlas), Thai-Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Dheerawan Boonyawan
- grid.7132.70000 0000 9039 7662Department of Physics and Materials Science, Chiang Mai University, Chiang Mai, 50200 Thailand
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Roobab U, Madni GM, Ranjha MMAN, Khan AW, Selim S, Almuhayawi MS, Samy M, Zeng XA, Aadil RM. Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1007967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Abstract
A raw or processed meat product can be a breeding ground for spoilage bacteria (Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp., etc.). Failure of decontamination results in food quality loss and foodborne illnesses caused by pathogens such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Often, meat processors decontaminate the carcass using cheap chemicals or artificial antimicrobial agents not listed on the ingredient list, which is discouraged by health-conscious consumers. Foods with clean labels became more popular during the COVID-19 pandemic, which led consumers to choose healthier ingredients. Novel methods of controlling or improving meat safety are constantly being discovered. This review focuses on novel means of electrochemically activate water that is being investigated as a sanitizing agent for carcasses and processing area decontamination during production or at the end. Water can be activated by using non-thermal techniques such as ozonation, electrolysis, and cold plasma technologies. Recent studies showed that these activated liquids are powerful tools for reducing microbial activity in raw and processed meat. For instance, plasma-activated water can be used to enhance microbiological safety and avoid the negative effects of direct gaseous plasma on the organoleptic aspects of food products. In addition, electrolyzed water technology offers hurdle enhancement by combining with non-thermal strategies that have great potential. Ozonation is another way of activating water which provides a very convenient way to control microbiological safety and finds several recent applications as aqueous ozone for meat decontamination. These solutions are highly reactive and convenient for non-conventional applications in the meat industry related to food safety because of their antimicrobial or antiviral impact. The present review highlights the efficacy of activated-water decontamination of raw and processed meat via non-thermal solutions.
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Zhu W, Tan G, Han M, Bu Y, Li X, Li J. Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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10
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Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Yim DG, Kim HJ, Kim SS, Lee HJ, Kim JK, Jo C. Effects of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage. Radiat Phys Chem Oxf Engl 1993 2023. [DOI: 10.1016/j.radphyschem.2022.110563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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13
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Application of plasma-activated water in the food industry: A review of recent research developments. Food Chem 2022; 405:134797. [DOI: 10.1016/j.foodchem.2022.134797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/07/2022]
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Ke Z, Bai Y, Yi Y, Ding Y, Wang W, Liu S, Zhou X, Ding Y. Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods. Food Chem 2022; 403:134387. [DOI: 10.1016/j.foodchem.2022.134387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/31/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
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Wang H, Li Y, Xi Q, Han R, Cullen PJ, Du Q, Yang Y, Forghani F, Zhang J, Wang J. Application of plasma activated water for Escherichia coli decontamination and shelf-life extension of kale. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
The aim of this study was to examine the effectiveness of plasma activated water (PAW) for inactivating Escherichia coli and retention of key quality factors for kale. Different plasma discharge times (1, 2, 3, 4, 5 and 10 minutes) and different exposure times (2, 4, 6, 8, 10 and 15 minutes) were used to investigate the inactivation effect of E. coli spot-inoculated on kale. The influence of different exposure times on the pH, hardness and color of kale was studied post- treatment. In addition, the effects of PAW on the shelf-life of kale over 12 days of storage at 4 °C was investigated. The results showed that after the treatment of 5-PAW-8 (8 min treatment by PAW generated by 5 min plasma discharge), the population of E. coli on kale was reduced about 1.55 log CFU/g and the changes of pH, hardness and color of kale were not significant (P > 0.05). During the storage period after 5-PAW-8 treatment, the statue of hardness, weight loss, color, surface morphology and ascorbic acid were found to be better than two control groups (P < 0.05). Furthermore, no significant changes were observed in pH values, the content of total phenols and 1,1-dipheny1-2-picrylhydrazyl radical-scavenging capacity (P > 0.05). It is indicated that PAW treatment is a promising method for improving the microbiological safety and extending the shelf-life of kale.
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Affiliation(s)
| | | | | | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney , NSW, Australia
| | | | | | - Fereidoun Forghani
- Molecular Epidemiology, Inc., 15300 Bothell Way NE , Lake Forest Park, WA 98155, USA
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Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Res Int 2022; 156:111368. [DOI: 10.1016/j.foodres.2022.111368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/03/2022] [Accepted: 05/10/2022] [Indexed: 11/20/2022]
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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Kang JH, Han JY, Lee HS, Ryu S, Kim SB, Cho S, Kang DH, Min SC. Plasma-activated water effectively decontaminates steamed rice cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats. Poult Sci 2022; 101:101793. [PMID: 35325832 PMCID: PMC8942825 DOI: 10.1016/j.psj.2022.101793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/07/2022] [Accepted: 02/17/2022] [Indexed: 11/23/2022] Open
Abstract
This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The chicken skins, breasts, and drumsticks, inoculated with S. Typhimurium, were immersed in AA or PAAA and incubated for 10 min. The S. Typhimurium on the breasts and drumsticks were significantly susceptible to treatment with AA and PAAA, compared to the control group (deionized water treatment), and the population of bacterial cells in PAAA-treated chicken breasts and drumsticks decreased by 0.98 and 1.19 log CFU/g, respectively, compared with AA. The values for pH and 2-thiobarbituric acid reactive substances (TBARS) of PAAA-treated samples decreased significantly compared to the control group. The lightness (L*) values of the chicken breasts after AA and PAAA treatments increased compared to the control group, whereas the value for yellowness (b*) decreased. The scanning electron microscopic (SEM) images and the results for volatile compounds in chicken meat revealed similar patterns, with no significant differences between AA and PAAA treatments. In conclusion, we found that PAAA was more effective than AA and synergistic PAAA treatment of chicken caused to the reduction of S. Typhimurium and improve the meat quality. Therefore, PAAA could be utilized as a promising decontaminant for the chicken meat industry.
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21
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Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Wang Q, Salvi D. Recent progress in the application of plasma-activated water (PAW) for food decontamination. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112376] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Wang W, Zhao D, Li KE, Xiang Q, Bai Y. Effect of UVC Light-Emitting Diodes on Pathogenic Bacteria and Quality Attributes of Chicken Breast. J Food Prot 2021; 84:1765-1771. [PMID: 34086892 DOI: 10.4315/jfp-21-066] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 06/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to investigate the inactivation of foodborne pathogens and the quality characteristics of fresh chicken breasts after UVC light-emitting diode (UVC-LED) treatment. Fresh chicken breasts were separately inoculated with Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes at initial populations of 6.01, 5.80, and 6.22 log CFU/cm2, respectively, and then treated with UVC-LED irradiation at 1,000 to 4,000 mJ/cm2. UVC-LED irradiation inactivated the test bacteria in a dose-dependent manner. After UVC-LED treatment at 4,000 mJ/cm2, the populations of Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes on chicken breasts were decreased by 1.90, 2.25, and 2.18 log CFU/cm2, respectively. No significant changes (P > 0.05) were found in color, pH, texture, and thiobarbituric acid-reactive substances of chicken breasts following UVC-LED irradiation at doses ≤4,000 mJ/cm2. These results indicate that UVC-LED radiation is a promising technology for reducing the level of microorganisms while maintaining the physicochemical characteristics of poultry meat. HIGHLIGHTS
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Affiliation(s)
- Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - K E Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China; and Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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26
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Liu X, Zhang M, Meng XI, Bai Y, Dong X. Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets. J Food Prot 2021; 84:1722-1728. [PMID: 34047785 DOI: 10.4315/jfp-21-031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp (Cyprinus carpio) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or SDW activated by plasma discharge for 120 s (PAW120) for 1.5, 3.0, 4.5, or 6.0 min. After being treated by PAW120 for 6 min, the population of S. putrefaciens on carp fillets was significantly (P < 0.05) decreased by 1.03 log CFU/g. Compared with SDW-treated samples, the L* value of PAW120-treated carp fillets was increased and the a* value was decreased after PAW120 treatment, whereas there was no significant (P > 0.05) difference in the b* value. Compared with SDW, PAW120 caused no significant (P > 0.05) changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness. However, 6-min PAW120 treatment caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products. HIGHLIGHTS
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Affiliation(s)
- Xiao Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Mingli Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - X I Meng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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27
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Liu X, Li Y, Wang S, Huangfu L, Zhang M, Xiang Q. Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111447] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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Heo YS, Yim DG, Baek KH, Kang T, Lee YE, Kim J, Choe W, Jo C. Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111128] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Fan L, Liu X, Dong X, Dong S, Xiang Q, Bai Y. Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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30
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Liu X, Zhang M, Meng X, He X, Zhao W, Liu Y, He Y. Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2. Molecules 2021; 26:molecules26041012. [PMID: 33672940 PMCID: PMC7917946 DOI: 10.3390/molecules26041012] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 11/16/2022] Open
Abstract
Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation-reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log10 CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.
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Affiliation(s)
- Xiao Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.L.); (M.Z.); (X.M.); (X.H.); (W.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
| | - Mingli Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.L.); (M.Z.); (X.M.); (X.H.); (W.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
| | - Xi Meng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.L.); (M.Z.); (X.M.); (X.H.); (W.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
| | - Xiangli He
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.L.); (M.Z.); (X.M.); (X.H.); (W.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
| | - Weidong Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; (X.L.); (M.Z.); (X.M.); (X.H.); (W.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
| | - Yongji Liu
- Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 512000, China
- Correspondence: (Y.L.); (Y.H.)
| | - Yu He
- College of Food and Biotechnology Engineering, Xuzhou University of Technology, Xuzhou 221018, China
- Correspondence: (Y.L.); (Y.H.)
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31
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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32
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Xiang Q, Fan L, Li Y, Dong S, Li K, Bai Y. A review on recent advances in plasma-activated water for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2020; 62:2250-2268. [PMID: 33261517 DOI: 10.1080/10408398.2020.1852173] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Plasma-activated water (PAW), the water or solutions treated with atmospheric cold plasma, is an eco-friendly technique with minimal changes in food products, making it a befitting alternative to traditional disinfection methods. Due to its potential microbicidal properties, PAW has been receiving increasing attention for applications in the food, agricultural, and biomedical fields. In this article, we aimed at presenting an overview of recent studies on the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its application in the food industry. Specific areas were well discussed including microbial decontamination of food products, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. In addition, the factors influencing PAW efficiency were also well illustrated in detail, such as discharge parameters, types and amounts of microorganisms, characteristics of the liquid solution and food products, and treatment time. Moreover, the strategies to improve the efficacy of PAW were also presented in combination with other technologies. Furthermore, the salient drawbacks of this technology were discussed and the important areas for future research were also highlighted. Overall, the present review provides important insights for the application of PAW in the food industry.
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Affiliation(s)
- Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Liumin Fan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yunfei Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Shanshan Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
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33
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Herianto S, Hou CY, Lin CM, Chen HL. Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality. Compr Rev Food Sci Food Saf 2020; 20:583-626. [PMID: 33443805 DOI: 10.1111/1541-4337.12667] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/29/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
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Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella). Appl Microbiol Biotechnol 2020; 104:9581-9594. [DOI: 10.1007/s00253-020-10926-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 09/03/2020] [Accepted: 09/21/2020] [Indexed: 02/07/2023]
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35
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Zhang R, Ma Y, Wu DI, Fan L, Bai Y, Xiang Q. Synergistic Inactivation Mechanism of Combined Plasma-Activated Water and Mild Heat against Saccharomyces cerevisiae. J Food Prot 2020; 83:1307-1314. [PMID: 32294174 DOI: 10.4315/jfp-20-065] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Accepted: 04/05/2020] [Indexed: 02/01/2023]
Abstract
ABSTRACT This study aimed to elucidate the mechanism of synergistic inactivation of Saccharomyces cerevisiae by the combined use of plasma-activated water (PAW) and mild heat (40 to 50°C). A reduction of 4.40 log CFU/mL in S. cerevisiae was observed after the synergistic combination of PAW and mild heat at 50°C for 6 min, whereas the individual treatments of PAW at 25°C and mild heat at 50°C for 6 min resulted in a reduction of 0.27 and 1.92 log CFU/mL, respectively. The simultaneous application of PAW and mild heat caused significant increases in membrane permeability, resulting in the leakage of intracellular components (such as nucleic acids and proteins) and increased uptake of propidium iodide. The combined treatment of PAW and mild heat also resulted in significant increases in the intracellular levels of reactive oxygen species and disruption of mitochondrial membrane potential in S. cerevisiae cells. In summary, this study illustrates the potential of PAW treatment combined with mild heat to rapidly inactivate microorganisms in food products. HIGHLIGHTS
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Affiliation(s)
- Rong Zhang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yunfang Ma
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - D I Wu
- College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Liumin Fan
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,(ORCID: https://orcid.org/0000-0002-3052-0969 [Q.X.]).,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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Xiang Q, Zhang R, Fan L, Ma Y, Wu D, Li K, Bai Y. Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109336] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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