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Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality. Foods 2023; 12:foods12061129. [PMID: 36981056 PMCID: PMC10048766 DOI: 10.3390/foods12061129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/10/2023] Open
Abstract
In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the increase in voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage of the zearalenone in maize could reach 56.57%. The kinetics’ analysis showed that the degradation followed a first-order reaction. The crude fiber of the maize reduced after the cold plasma treatment. In addition, cold plasma treatment did not significantly change the crude protein content, but slightly changed the fatty acid and color. The changes in maize quality are generally acceptable. DBD cold plasma may be a promising approach to reducing zearalenone in maize.
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Esmaeili Z, Hosseinzadeh Samani B, Nazari F, Rostami S, Nemati A. The green technology of cold plasma jet on the inactivation of
Aspergillus flavus
and the total aflatoxin level in pistachio and its quality properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Zahra Esmaeili
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | | | - Firouzeh Nazari
- Food and Drug Affairs Iran University of Medical Sciences Tehran Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Alireza Nemati
- Faculty of Agriculture, Department of Plant Protection Shahrekord University Shahrekord Iran
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Sánchez-Bravo P, Noguera-Artiaga L, Gómez-López VM, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 2022; 11:foods11233891. [PMID: 36496699 PMCID: PMC9739324 DOI: 10.3390/foods11233891] [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: 11/10/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.
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Affiliation(s)
- Paola Sánchez-Bravo
- Laboratory of Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, University of Murcia, 25, 30100 Murcia, Spain
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Luis Noguera-Artiaga
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Vicente M. Gómez-López
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | | | - José A. Gabaldón
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | - Antonio J. Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, 30107 Murcia, Spain
- Correspondence: ; Tel.: +34-968-278-622
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Sudarsan A, Keener K. Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Foligni R, Mannozzi C, Ismaiel L, Capelli F, Laurita R, Tappi S, Dalla Rosa M, Mozzon M. Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids. Foods 2022; 11:foods11030419. [PMID: 35159569 PMCID: PMC8834114 DOI: 10.3390/foods11030419] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 02/04/2023] Open
Abstract
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production of reactive species (RS). However, RS could also promote the onset and the progress of food lipid oxidation, which may limit the quality and acceptability of the final products. The aim of this work was to assess the oxidation degree of pistachio kernels after treatment in a surface dielectric barrier discharge (SDBD). Two different operative conditions for CAP generation were investigated, resulting in the production of high (800 ppm) or low (300 ppm) concentrations of ozone. Limited amounts of hydroperoxides (3.00–4.22 mEq O2/kg), thiobarbituric acid reactive substances (TBARS, 0.072–0.600 mg TEP/g oil), and phytosterol oxidation products (POPs, 14.43–17.20 μg/g) were observed in lipids of both control and plasma processed pistachios. Plasma treatments did not significantly affect the total fatty acid composition and the amounts of identified unsaponifiable matter constituents (4-desmethylsterols, 4,4-dimethylsterols, 4-methylsterols), except for an unexpected significant increase of γ-tocopherol content in extracted oils. These findings contribute to gaining further knowledge for the scale-up of CAP technology to industrial processing.
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Affiliation(s)
- Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
| | - Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
| | - Filippo Capelli
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- AlmaPlasma s.r.l., Viale G. Fanin 48, 40127 Bologna, Italy
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; (F.C.); (R.L.)
- Interdepartmental Centre for Industrial Research Health Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Via Zamboni 33, 40136 Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (S.T.); (M.D.R.)
- Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; (R.F.); (L.I.)
- Correspondence: (C.M.); (M.M.); Tel.: +39-071-2204010 (C.M.); Tel.: +39-071-2204926 (M.M.)
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Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9968711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the present research, the effects of different durations (0, 15, 30, 60, 90, 120, 150, and 180 sec) of dielectric barrier discharge (DBD) cold plasma on decontaminating Aspergillus flavus, detoxifying pure aflatoxin B1 (AFB1), and the quality attributes of pistachio nuts (total phenolic content, antioxidant activity, chlorophylls, total carotenoids, instrumental color, total soluble protein, and malondialdehyde determination) were studied. The results showed that the viable spore population reduced with the increase of plasma treatment duration, so that after 180 s of the treatment, a decrease by 4 logs was observed in the spore population. Chlorophyll a and b, as well as total carotenoid levels and color parameters, decreased, which led to darker pistachio samples and intensity reduction in soluble protein content and protein bands. Plasma treatment did not alter the total phenolic content but slightly increased the antioxidant activity of pistachio nuts samples. The malondialdehyde values significantly increased all the plasma treatment durations. The maximum reduction of AFB1 was observed after 180 s of the treatment, which was 64.63% and 52.42% for glass slides and pistachio nut samples, respectively. The present findings demonstrated that cold plasma could be used as an efficient decontamination method of food products without inducing undesirable quality changes in nuts.
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New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.12.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Peťková M, Švubová R, Kyzek S, Medvecká V, Slováková Ľ, Ševčovičová A, Gálová E. The Effects of Cold Atmospheric Pressure Plasma on Germination Parameters, Enzyme Activities and Induction of DNA Damage in Barley. Int J Mol Sci 2021; 22:ijms22062833. [PMID: 33799521 PMCID: PMC8000243 DOI: 10.3390/ijms22062833] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/06/2021] [Accepted: 03/08/2021] [Indexed: 12/18/2022] Open
Abstract
Climate change, environmental pollution and pathogen resistance to available chemical agents are part of the problems that the food industry has to face in order to ensure healthy food for people and livestock. One of the promising solutions to these problems is the use of cold atmospheric pressure plasma (CAPP). Plasma is suitable for efficient surface decontamination of seeds and food products, germination enhancement and obtaining higher yields in agricultural production. However, the plasma effects vary due to plasma source, treatment conditions and seed type. In our study, we tried to find the proper conditions for treatment of barley grains by diffuse coplanar surface barrier discharge, in which positive effects of CAPP, such as enhanced germination or decontamination effects, would be maximized and harmful effects, such as oxidation and genotoxic potential, minimized. Besides germination parameters, we evaluated DNA damage and activities of various germination and antioxidant enzymes in barley seedlings. Plasma exposure resulted in changes in germination parameters and enzyme activities. Longer exposures had also genotoxic effects. As such, our findings indicate that appropriate plasma exposure conditions need to be carefully optimized in order to preserve germination, oxidation balance and genome stability, should CAPP be used in agricultural practice.
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Affiliation(s)
- Mária Peťková
- Department of Genetics, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (M.P.); (A.Š.); (E.G.)
| | - Renáta Švubová
- Department of Plant Physiology, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (R.Š.); (Ľ.S.)
| | - Stanislav Kyzek
- Department of Genetics, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (M.P.); (A.Š.); (E.G.)
- Correspondence:
| | - Veronika Medvecká
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynská Dolina, 842 48 Bratislava, Slovakia;
| | - Ľudmila Slováková
- Department of Plant Physiology, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (R.Š.); (Ľ.S.)
| | - Andrea Ševčovičová
- Department of Genetics, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (M.P.); (A.Š.); (E.G.)
| | - Eliška Gálová
- Department of Genetics, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Mlynská Dolina, 842 15 Bratislava, Slovakia; (M.P.); (A.Š.); (E.G.)
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