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Oliulla H, Mizan MFR, Ashrafudoulla M, Meghla NS, Ha AJW, Park SH, Ha SD. The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry. Meat Sci 2024; 217:109596. [PMID: 39089085 DOI: 10.1016/j.meatsci.2024.109596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 08/03/2024]
Abstract
The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.
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Affiliation(s)
- Humaun Oliulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Nigar Sultana Meghla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Angela Jie-Won Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea; Grand Hyatt Hotel Jeju, 12 Noyeon Ro, Jeju, Jeju-Do, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea.
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Ramezan Y, Kamkari A, Lashkari A, Moradi D, Tabrizi AN. A review on mechanisms and impacts of cold plasma treatment as a non-thermal technology on food pigments. Food Sci Nutr 2024; 12:1502-1527. [PMID: 38455202 PMCID: PMC10916563 DOI: 10.1002/fsn3.3897] [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: 07/04/2023] [Revised: 10/31/2023] [Accepted: 12/05/2023] [Indexed: 03/09/2024] Open
Abstract
Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Armita Lashkari
- Department of Food Science and TechnologyIslamic Azad University, Tehran North BranchTehranIran
| | - Donya Moradi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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Alaguthevar R, Packialakshmi JS, Murugesan B, Rhim JW, Thiyagamoorthy U. In-package cold plasma treatment to extend the shelf life of food. Compr Rev Food Sci Food Saf 2024; 23:e13318. [PMID: 38532699 DOI: 10.1111/1541-4337.13318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/05/2024] [Accepted: 02/22/2024] [Indexed: 03/28/2024]
Abstract
Conventional food preservation methods such as heat treatment, irradiation, chemical treatment, refrigeration, and coating have various disadvantages, like loss of food quality, nutrition, and cost-effectiveness. Accordingly, cold plasma is one of the new technologies for food processing and has played an important role in preventing food spoilage. Specifically, in-package cold plasma has become a modern trend to decontaminate, process, and package food simultaneously. This strategy has proven successful in processing various fresh food ingredients, including spinach, fruits, vegetables, and meat. In particular, cold plasma treatment within the package reduces the risk of post-processing contamination. Cryoplasm decontamination within packaging has been reported to reduce significantly the microbial load of many foods' spoilage-causing pathogens. However, studies are needed to focus more on the effects of in-package treatments on endogenous enzyme activity, pest control, and removal of toxic pesticide residues. In this review, we comprehensively evaluated the efficacy of in-package low-temperature plasma treatment to extend the shelf life of various foods. The mechanisms by which cold plasma interacts with food were investigated, emphasizing its effects on pathogen reduction, spoilage mitigation, and surface modification. The review also critically assessed the effects of the treatments on food quality, regulatory considerations, and their potential as viable technologies to improve food safety and packaging life. In-package cold plasma treatment could revolutionize food storage when combined with other sophisticated technologies such as nanotechnology.
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Affiliation(s)
- Ramalakshmi Alaguthevar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
- Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | | | - Balakrishnan Murugesan
- Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - UmaMaheshwari Thiyagamoorthy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
- Department of Soil Science and Agricultural Chemistry, ADAC & RI, Tamil Nadu Agricultural University, Trichy, Tamil Nadu, India
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Özdemir E, Başaran P, Kartal S, Akan T. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality. Compr Rev Food Sci Food Saf 2023; 22:4484-4515. [PMID: 37661766 DOI: 10.1111/1541-4337.13231] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 07/12/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023]
Abstract
Fresh green leafy vegetables (FGLVs) are consumed either garden-fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food-related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP-treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short-shelf-life products. In addition, organizations actively involved in CP research and development and patent applications (2016-2022) have also been analyzed.
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Affiliation(s)
- Emel Özdemir
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Pervin Başaran
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Sehban Kartal
- Department of Physics, Istanbul University, Istanbul, Turkey
| | - Tamer Akan
- Department of Physics, Eskisehir Osmangazi University, Eskisehir, Turkey
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5
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Ramezan Y, Hematabadi H, Ramezan M, Khani MR, Kamkari A, Najafi Tabrizi A. Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad. FOOD SCI TECHNOL INT 2023; 29:710-717. [PMID: 35726184 DOI: 10.1177/10820132221108709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Homayun Hematabadi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mina Ramezan
- Department of Biochemistry, Faculty of Science and New Technologies, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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Roshanak S, Maleki M, Sani MA, Tavassoli M, Pirkhezranian Z, Shahidi F. The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties. Int J Food Microbiol 2023; 388:110066. [PMID: 36610235 DOI: 10.1016/j.ijfoodmicro.2022.110066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 12/15/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022]
Abstract
Atmospheric cold plasma (ACP) is an innovative non-thermal decontamination technology that is considered a great alternative to conventional preservation methods. Most importantly, improving microbial safety along with maintaining the sensory and quality properties of the treated foods, especially for perishable products. Hence, this study aimed to investigate the antimicrobial effects of novel dielectric barrier discharge (DBD) and Jet cold plasma systems and their impact on the physicochemical, color, and sensory properties of refrigerated hamburger samples. In the current study, hamburger samples were inoculated with Staphylococcus aureus, Escherichia coli, Molds and Yeasts microbial suspension (~106 CFU/mL), and then were treated with argon (Ar), helium (He), nitrogen (N), and atmosphere (Atm) gases at different times (s) (0, 30, 60, 90, 180, 360). Similarly, uninoculated samples were considered for total viable count (TVC) testing. The results exhibited that plasma system type, gas type, and treatment time had a significant antimicrobial effect with a microbial reduction ranging from 0.01 to 2 log CFU/g and 0.04-1.5 log CFU/g for DBD and Jet plasma systems, respectively. Also, a treatment time longer than 90 s for DBD and 180 s for jet resulted in a significant reduction in microbial count. The ability of atmospheric cold plasma to inactivate tested foodborne pathogenic bacteria (E. coli and S. aureus) was stronger than other gases because the concentration of O3 and NO gases in atmospheric plasma is higher than other used plasma gases. Surface color measurements (L*, a* and b*) of samples in both methods (DBD and Jet) were not significantly affected. Moreover, samples treated with various plasma gases have indicated insignificant oxidation changes (Thiobarbituric acid assay). These outcomes can assist to reduce microbial contamination and oxidation of hamburgers as a high-consumption and perishable product using ACP technology. Owing to the non-thermal nature of ACP, samples treated with ACP have exhibited no or least effects on the physical, chemical, and sensory features of various food products. As a result, cold plasma innovative technology can be proposed and used as an efficient preservative method to increase the shelf life of food products.
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Affiliation(s)
- Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Maleki
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zana Pirkhezranian
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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Jeon YJ, Lee H, Min SC. Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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9
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Sasi S, Prasad K, Weerasinghe J, Bazaka O, Ivanova EP, Levchenko I, Bazaka K. Plasma for aquaponics. Trends Biotechnol 2023; 41:46-62. [PMID: 36085105 DOI: 10.1016/j.tibtech.2022.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 07/15/2022] [Accepted: 08/09/2022] [Indexed: 12/27/2022]
Abstract
Global environmental, social, and economic challenges call for innovative solutions to food production. Current food production systems require advances beyond traditional paradigms, acknowledging the complexity arising from sustainability and a present lack of awareness about technologies that may help limit, for example, loss of nutrients from soil. Aquaponics, a closed-loop system that combines aquaculture with hydroponics, is a step towards the more efficient management of scarce water, land, and nutrient resources. However, its large-scale use is currently limited by several significant challenges of maintaining desirable water chemistry and pH, managing infections in fish and plants, and increasing productivity efficiently, economically, and sustainably. This paper investigates the opportunities presented by plasma technologies in meeting these challenges, potentially opening new pathways for sustainability in food production.
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Affiliation(s)
- Syamlal Sasi
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia
| | - Karthika Prasad
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia.
| | - Janith Weerasinghe
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
| | - Olha Bazaka
- School of Science, RMIT University, PO Box 2476, Melbourne, Vic 3001, Australia
| | - Elena P Ivanova
- School of Science, RMIT University, PO Box 2476, Melbourne, Vic 3001, Australia
| | - Igor Levchenko
- Plasma Sources and Applications Centre, National Institute of Education, Nanyang Technological University, Singapore 637616
| | - Kateryna Bazaka
- School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia; School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia.
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Jiang H, Lin Q, Shi W, Yu X, Wang S. Food preservation by cold plasma from dielectric barrier discharges in agri-food industries. Front Nutr 2022; 9:1015980. [PMID: 36466425 PMCID: PMC9709125 DOI: 10.3389/fnut.2022.1015980] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 10/26/2022] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Cold plasma (CP) can be defined as partially or wholly ionized gas carrying myriads of highly reactive products, such as electrons, negative ions, positive ions, free radicals, excited or non-excited atoms, and photons at ambient temperature. It is generated at 30-60°C under atmospheric or reduced pressure (vacuum). In contrast to thermal plasma, it requires less power, exhibits electron temperatures much higher than the corresponding gas (macroscopic temperature), and does not present a local thermodynamic equilibrium. Dielectric barrier discharges (DBD) are one of the most convenient and efficient methods to produce CP. SCOPE AND APPROACH Cold plasma technology has the potential to replace traditional agri-food processing purification methods because of its low energy requirements and flexible system design. CP technology works by reducing bacteria levels and removing pests and mycotoxins from your produce at harvest. It can also catalyze physiological and biochemical reactions and modify materials. It can meet microbial food safety standards, improve the physical, nutritional, and sensory characteristics of the products, preserve unstable bioactive compounds, and modulate enzyme activities. This manuscript also discusses the quality characteristics of food components before/after CP treatment. KEY FINDINGS AND CONCLUSION In the past decade, CP treatments of food products have experienced increased popularity due to their potential contributions to non-thermal food processing. There is no doubt that CP treatment is a flexible approach with demonstrated efficacy for controlling many risks across food and agricultural sustainability sectors. In addition, CP technologies also can be applied in food-related areas, including modification of chemical structures and desensitization treatments. There is a need to fully assess the benefits and risks of stand-alone CP unit processes or their integration as a processing chain as soon as the economic, ecological, and consumer benefits and acceptability are considered.
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Affiliation(s)
- Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Qian Lin
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Wenqing Shi
- Shanxi Rural Science and Technology Development Centre, Xi’an, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang, China
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Park SK, Lee DJ, Baik OD. Factors Influencing Bactericidal Efficacy using Atmospheric Cold Plasma (ACP) against Escherichia coli in Wheat Flour. Food Res Int 2022; 162:111985. [DOI: 10.1016/j.foodres.2022.111985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 12/01/2022]
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12
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Jeon YJ, Myung GE, Min SC. In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Camfield E, Bowman A, Choi J, Gwinn K, Labbe N, Rajan K, Ownley B, Moustaid-Moussa N, D'Souza DH. Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre- and postharvest. J Food Sci 2022; 87:3620-3631. [PMID: 35836257 DOI: 10.1111/1750-3841.16249] [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: 02/28/2022] [Revised: 06/17/2022] [Accepted: 06/23/2022] [Indexed: 11/27/2022]
Abstract
The antimicrobial potential of switchgrass extractives (SE) was evaluated on cut lettuce leaves and romaine lettuce in planta, using rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium strain LT2 as model pathogens. Cut lettuce leaves were swabbed with E. coli O157:H7 or S. Typhimurium followed by surface treatment with 0.8% SE, 0.6% sodium hypochlorite, or water for 1 to 45 min. For in planta studies, SE was swabbed on demarcated leaf surfaces either prior to or after inoculation of greenhouse-grown lettuce with E. coli O157:H7 or S. Typhimurium; the leaf samples were collected after 0, 24, and 48 h of treatment. Bacteria from inoculated leaves were enumerated on tryptic soy agar plates (and also on MacConkey's and XLT4 agar plates), and the recovered counts were statistically analyzed. Cut lettuce leaves showed E. coli O157:H7 reduction between 3.25 and 6.17 log CFU/leaf, whereas S. Typhimurium reductions were between 2.94 log CFU/leaf and 5.47 log CFU/leaf depending on the SE treatment durations, from initial levels of ∼7 log CFU/leaf. SE treatment of lettuce in planta, before bacterial inoculation, reduced E. coli O157:H7 and S. Typhimurium populations by 1.88 and 2.49 log CFU after 24 h and 3 h, respectively. However, SE treatment after bacterial inoculation of lettuce plants decreased E. coli O157:H7 populations by 3.04 log CFU (after 0 h) with negligible reduction of S. Typhimurium populations. Our findings demonstrate the potential of SE as a plant-based method for decontaminating E. coli O157:H7 on lettuce during pre- and postharvest stages in hurdle approaches.
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Affiliation(s)
- Emily Camfield
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Alex Bowman
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Joseph Choi
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Kimberly Gwinn
- Entomology and Plant Pathology, University of Tennessee, Knoxville, Tennessee, USA
| | - Nicole Labbe
- Center for Renewable Carbon, University of Tennessee, Knoxville, Tennessee, USA
| | - Kalavathy Rajan
- Center for Renewable Carbon, University of Tennessee, Knoxville, Tennessee, USA
| | - Bonnie Ownley
- Entomology and Plant Pathology, University of Tennessee, Knoxville, Tennessee, USA
| | - Naima Moustaid-Moussa
- Department of Nutritional Sciences and Obesity Research Institute, Texas Tech University, Lubbock, Texas, USA
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A comprehensive study on decontamination of food-borne microorganisms by cold plasma. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100098. [PMID: 35769398 PMCID: PMC9235041 DOI: 10.1016/j.fochms.2022.100098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 02/10/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.
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15
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Birania S, Attkan AK, Kumar S, Kumar N, Singh VK. Cold plasma in food processing and preservation: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
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16
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Recent Advances in Cold Plasma Technology for Food Processing. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09317-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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Wang J, Wu Z. Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection. ULTRASONICS SONOCHEMISTRY 2022; 84:105960. [PMID: 35240411 PMCID: PMC8891714 DOI: 10.1016/j.ultsonch.2022.105960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 02/14/2022] [Accepted: 02/23/2022] [Indexed: 06/14/2023]
Abstract
Ultrasound (US) has limited disinfection efficacy, and it has been recommended to combine it with chemical disinfectants during fresh produce washing. After washing and before packaging, the disinfection effect of US-assisted washing can be weakened; thus, in-package disinfection is important. As a nutritious fruit, there are no packaged blueberries can be directly eaten. Therefore, in this study, blueberry was selected as the model, and the two most commonly used disinfectants (free chlorine [FC] at 10 ppm and peracetic acid [PAA] at 80 ppm) were combined with low-frequency US (25 kHz) during washing, followed by in-package disinfection using dielectric barrier discharge cold plasma (CP). The disinfection efficacy of US-FC and US-PAA against Escherichia coli O157:H7 and Salmonella Typhimurium was significantly higher than that of US, PAA, or FC alone. The highest disinfection efficacy of CP was observed at the pulse frequency range of 400-800 Hz. For US-FC (1 min) + CP (1 min), an additional 0.86, 0.71, 0.42, and 0.29 log CFU/g of reduction for E. coli O157:H7, S. Typhimurium, aerobic mesophilic counts, and mold and yeast was achieved, respectively, compared with US-FC (2 min) alone. For US-PAA (1 min) + CP (1 min) an additional 0.71, 0.59, 0.32, and 0.21 log CFU/g of reduction was achieved for the above organisms, respectively, compared with US-PAA (2 min) alone. Quality loss (in total color difference, firmness, and anthocyanin content) was not observed after treatment with US-FC + CP, US-PAA + CP, US-FC, or US-PAA. After treatment with US-FC + CP or US-PAA + CP, the reactive oxygen species (ROS) content was significantly lower than that in the other groups, and antioxidant enzyme activity was significantly higher than that in the other groups, suggesting that in-package CP can activate the blueberry antioxidant system to scavenge ROS, thereby lowering the risk of quality loss. US-CP combination not only improves the disinfection efficacy but also lowers quality loss caused by ROS, without prolonging the processing time.
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Affiliation(s)
- Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110000, China
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20
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do Prado-Silva L, Brancini GT, Braga GÚ, Liao X, Ding T, Sant’Ana AS. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108527] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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22
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Zhang D, Liu Y, Li X, Xiao J, Sun J, Guo L. Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112761] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Pourbagher R, Abbaspour-Fard MH, Sohbatzadeh F, Rohani A. In vivo antibacterial effect of non-thermal atmospheric plasma on pseudomonas tolaasii, a causative agent of Agaricus bisporus blotch disease. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108338] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Kang JH, Jeon YJ, Min SC. Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment. Food Sci Biotechnol 2021; 30:1535-1542. [PMID: 34868702 PMCID: PMC8595375 DOI: 10.1007/s10068-021-00978-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/18/2021] [Accepted: 08/24/2021] [Indexed: 10/20/2022] Open
Abstract
The effects of packaging materials, package shape, and secondary packaging on the inactivation of indigenous mesophilic aerobic bacteria in Korean steamed rice cakes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment were investigated. Inactivation of indigenous mesophilic aerobic bacteria by ADCP treatment (21 kV, 3 min) was significantly increased by 0.6 and 0.8 log CFU/g (p < 0.05) from 0.7 ± 0.1 and 0.5 ± 0.1 CFU/g, respectively, when polypropylene (PP) and low-density polyethylene (LDPE) were laminated with nylon, respectively. Secondary packaging lowered the inactivation level by 0.7-0.8 log CFU/g from 1.1 to 1.3 log CFU/g. In-package ADCP treatment did not alter the water vapor permeability, oxygen transmission rate, and tensile properties of PP, LDPE, nylon/PP, and nylon/LDPE. Thus, the results demonstrated that lamination of PP or LDPE with nylon and treatment before secondary packaging may be effective strategies for microbial inactivation by in-package ADCP treatment.
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Affiliation(s)
- Joo Hyun Kang
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
| | - Ye Jeong Jeon
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
| | - Sea Cheol Min
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea
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26
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Shen C, Rao J, Wu Q, Wu D, Chen K. The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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28
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Bang IH, Kim YE, Min SC. Preservation of mandarins using a microbial decontamination system integrating calcium oxide solution washing, modified atmosphere packaging, and dielectric barrier discharge cold plasma treatment. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100682] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Lee ES, Jeon YJ, Min SC. Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment. Foods 2021; 10:1214. [PMID: 34072139 PMCID: PMC8226900 DOI: 10.3390/foods10061214] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/18/2021] [Accepted: 05/25/2021] [Indexed: 11/16/2022] Open
Abstract
Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0-1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties.
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Affiliation(s)
| | | | - Sea C. Min
- Department of Food Science and Technology, Seoul Women’s University, Seoul 01797, Korea; (E.S.L.); (Y.J.J.)
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30
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El Kadri H, Costello KM, Thomas P, Wantock T, Sandison G, Harle T, Fabris AL, Gutierrez-Merino J, Velliou EG. The antimicrobial efficacy of remote cold atmospheric plasma effluent against single and mixed bacterial biofilms of varying age. Food Res Int 2021; 141:110126. [PMID: 33641993 DOI: 10.1016/j.foodres.2021.110126] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 01/07/2021] [Accepted: 01/07/2021] [Indexed: 12/24/2022]
Abstract
Cold atmospheric plasma (CAP) is a minimal food processing technology of increasing interest in the food industry, as it is mild in nature compared to traditional methods (e.g. pasteurisation) and thus can maintain the food's desirable qualities. However, due to this mild nature, the potential exists for post-treatment microbial survival and/or stress adaptation. Furthermore, biofilm inactivation by CAP is underexplored and mostly studied on specific foods or on plastic/polymer surfaces. Co-culture effects, biofilm age, and innate biofilm-associated resistance could all impact CAP efficacy, while studies on real foods are limited to the food product investigated without accounting for structural complexity. The effect of a Remote and Enclosed CAP device (Fourth State Medicine Ltd) was investigated on Escherichia coli and Listeria innocua grown as planktonic cells and as single or mixed bacterial biofilms of variable age, on a biphasic viscoelastic food model of controlled rheological and structural complexity. Post-CAP viability was assessed by plate counts, cell sublethal injury was quantified using flow cytometry, and biofilms were characterised and assessed using total protein content and microscopy techniques. A greater impact of CAP on planktonic cells was observed at higher air flow rates, where the ReCAP device operates in a mode more favourable to reactive oxygen species than reactive nitrogen species. Although planktonic E. coli was more susceptible to CAP than planktonic L. innocua, the opposite was observed in biofilm form. The efficacy of CAP was reduced with increasing biofilm age. Furthermore, E. coli produced much higher protein content in both single and mixed biofilms than L. innocua. Consequently, greater survival of L. innocua in mixed biofilms was attributed to a protective effect from E. coli. These results show that biofilm susceptibility to CAP is age and bacteria dependent, and that in mixed biofilms bacteria may become less susceptible to CAP. These findings are of significance to the food industry for the development of effective food decontamination methods using CAP.
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Affiliation(s)
- Hani El Kadri
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Phillip Thomas
- Surrey Space Centre, University of Surrey, Guildford GU2 7XH, UK
| | - Thomas Wantock
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere GU27 3HA, UK
| | - Gavin Sandison
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere GU27 3HA, UK
| | - Thomas Harle
- Fourth State Medicine Ltd, Longfield, Fernhurst, Haslemere GU27 3HA, UK
| | | | | | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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31
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Inactivation of Salmonella on black peppercorns using an integrated ultraviolet-C and cold plasma intervention. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107498] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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Stoleru V, Burlica R, Mihalache G, Dirlau D, Padureanu S, Teliban GC, Astanei D, Cojocaru A, Beniuga O, Patras A. Plant growth promotion effect of plasma activated water on Lactuca sativa L. cultivated in two different volumes of substrate. Sci Rep 2020; 10:20920. [PMID: 33262393 PMCID: PMC7708473 DOI: 10.1038/s41598-020-77355-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 11/06/2020] [Indexed: 11/08/2022] Open
Abstract
Plasma activated water (PAW) can represent an alternative to chemical fertilizers in agriculture. The effects of PAW treatment applied in two concentrations (1.5 or 3.0 mg L-1 NO3-) on some morphological, physiological, biochemical parameters and yield of Lactuca sativa L. grown in two different pot volumes (400 or 3200 cm3) were investigated in this study. The results showed that both PAW concentrations did not influence the germination, once the process was initiated. Positive effects of the treatments were registered on the length of radicle and hypocotyls of lettuce at a concentration of 1.5 mg L-1 NO3- (PAW I), the chlorophyll content was significantly increased at a concentration of 3.0 mg L-1 NO3- (PAW II) and bigger pot volume, also the foliar weight and area. No significant differences between the treated and untreated plants were recorded for the root weight, leaf length and width. The dry weight was significantly higher for the lettuce treated with PAW I and II grown in big volume pots at 57 days after transplanting (DAT) and small volume pots at 64 DAT. The nitrites content of the lettuce grown in big pots was lower than of the lettuce grown in small pots, regardless of the PAW treatment. Contrary, the nitrates content was higher in the lettuce grown in big pots (up to 36.4 mg KNO3/g DW), compared to small pots (under 0.3 mg KNO3/g DW).
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Affiliation(s)
- Vasile Stoleru
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania
| | - Radu Burlica
- "Gheorghe Asachi" Technical University of Iaşi, 67 Bd. D. Mangeron, 700050, Iaşi, Romania
| | - Gabriela Mihalache
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania
- Integrated Center of Environmental Science Studies in the North East Region (CERNESIM), "Alexandru Ioan Cuza" University of Iasi, 11 Carol I, 700506, Iaşi, Romania
| | - Delicia Dirlau
- "Gheorghe Asachi" Technical University of Iaşi, 67 Bd. D. Mangeron, 700050, Iaşi, Romania
| | - Silvica Padureanu
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania
| | - Gabriel-Ciprian Teliban
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania
| | - Dragos Astanei
- "Gheorghe Asachi" Technical University of Iaşi, 67 Bd. D. Mangeron, 700050, Iaşi, Romania
| | - Alexandru Cojocaru
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania
| | - Oana Beniuga
- "Gheorghe Asachi" Technical University of Iaşi, 67 Bd. D. Mangeron, 700050, Iaşi, Romania
| | - Antoanela Patras
- "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, 3 M. Sadoveanu Alley, 700490, Iaşi, Romania.
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33
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Giannoglou M, Stergiou P, Dimitrakellis P, Gogolides E, Stoforos NG, Katsaros G. Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102502] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Fan X, Song Y. Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12916-12926. [PMID: 32369356 DOI: 10.1021/acs.jafc.0c01381] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh produce is frequently associated with outbreaks of foodborne diseases; thus, there is a need to develop effective intervention technologies and antimicrobial treatments to improve the microbial safety of fresh produce. Washing with chemical sanitizers, commonly used by the industry, is limited in its effectiveness and is viewed as a possible cross-contamination opportunity. This review discuses the advanced oxidation process (AOP), which involves generating highly reactive hydroxyl radicals to inactivate human pathogens. Ionizing irradiation, ultraviolet (UV) light, and cold plasma can be regarded as AOP; however, AOPs employing combinations of UV, H2O2, cold plasma, and ozone may be more promising because higher amounts of hydroxyl radicals are produced in comparison to the individual treatments and the combinative AOPs may be more consumer friendly than ionizing irradiation. When applied as a gaseous/aerosolized treatment, AOPs may have advantages over immersion treatments, considering the reactivity of hydroxyl radicals and presence of organic materials in wash water. Gaseous/aerosolized AOPs achieve up to 5 log reductions of pathogenic bacteria on fresh produce compared to reductions of 1-2 logs with aqueous sanitizers. Further research needs to be conducted on specific AOPs before being considered for commercialization, such as reduced formation of undesirable chemical byproducts, impact on quality, and scaled up studies.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
| | - Yuanyuan Song
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States
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Costello KM, Smet C, Gutierrez-Merino J, Bussemaker M, Van Impe JF, Velliou EG. The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments. Int J Food Microbiol 2020; 337:108948. [PMID: 33197682 DOI: 10.1016/j.ijfoodmicro.2020.108948] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/14/2020] [Accepted: 10/25/2020] [Indexed: 12/14/2022]
Abstract
Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (planktonic growth/surface colonies) and/or the food structure itself (liquid/solid surface) can impact the inactivation efficacy of these novel processing methods. More specifically, cells grown as colonies on a solid(like) surface experience a completely different growth environment to cells grown planktonically in liquid, and thus could display a different response to novel processing treatments through stress adaptation and/or cross protection mechanisms. The order in which combined treatments are applied could also impact their efficacy, especially if the mechanisms of action are complementary. This work presents a fundamental study on the efficacy of CAP and nisin, alone and combined, as affected by food system structure. More specifically, Listeria innocua was grown planktonically (liquid broth) or on a viscoelastic Xanthan gum gel system (1.5% w/v) and treated with CAP, nisin, or a combination of the two. Both the inactivation system, i.e., liquid versus solid(like) surface and the growth characteristics, i.e., planktonic versus colony growth, were shown to impact the treatment efficacy. The combination of nisin and CAP was more effective than individual treatments, but only when nisin was applied before the CAP treatment. This study provides insight into the environmental stress response/adaptation of L. innocua grown on structured systems in response to natural antimicrobials and novel processing technologies, and is a step towards the faster delivery of these food decontamination methods from the bench to the food industry.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Ghent, Belgium
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- School of Biosciences and Medicine, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods 2020; 9:foods9101435. [PMID: 33050551 PMCID: PMC7599535 DOI: 10.3390/foods9101435] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/27/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.
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37
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Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment. Food Chem 2020; 328:127053. [DOI: 10.1016/j.foodchem.2020.127053] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 05/11/2020] [Accepted: 05/11/2020] [Indexed: 11/19/2022]
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Fan X, Wang W. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety. Crit Rev Food Sci Nutr 2020; 62:362-382. [DOI: 10.1080/10408398.2020.1816892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186301] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.
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Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09248-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Song Y, Fan X. Cold plasma enhances the efficacy of aerosolized hydrogen peroxide in reducing populations of Salmonella Typhimurium and Listeria innocua on grape tomatoes, apples, cantaloupe and romaine lettuce. Food Microbiol 2020; 87:103391. [PMID: 31948632 DOI: 10.1016/j.fm.2019.103391] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 08/22/2019] [Accepted: 11/20/2019] [Indexed: 10/25/2022]
Abstract
In the present study, we investigated whether cold plasma activation affected the efficacy of aerosolized hydrogen peroxide against S. Typhimurium and L. innocua. Stem scars and smooth surfaces of grape tomatoes, surfaces of Granny Smith apples and Romaine lettuce (both midrib and upper leaves) and cantaloupe rinds were inoculated with two-strain cocktails of S. Typhimurium and 3-strain cocktails of L. innocua. The inoculated samples were treated with 7.8% aerosolized H2O2 with and without cold plasma for various times. For all fresh produce items and surfaces, cold plasma significantly (P < 0.05) improved the efficacy of aerosolized H2O2 against Salmonella and L. innocua. Without cold plasma activation, H2O2 aerosols only reduced populations of Salmonella by 1.54-3.17 log CFU/piece while H2O2 with cold plasma achieved 2.35-5.50 log CFU/piece reductions of Salmonella. L. innocua was more sensitive to the cold plasma-activated H2O2 than Salmonella. Cold plasma activated H2O2 aerosols reduced Listeria populations by more than 5 log CFU/piece on all types and surfaces of fresh produce except for the tomato stem scar area. Without cold plasma, the reductions by H2O2 were only 1.35-3.77 log CFU/piece. Overall, our results demonstrated that cold plasma activation significantly enhanced the efficacy of H2O2 mist against bacteria on fresh produce.
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Affiliation(s)
- Yuanyuan Song
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, USA.
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Feizollahi E, Misra NN, Roopesh MS. Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications. Crit Rev Food Sci Nutr 2020; 61:666-689. [PMID: 32208859 DOI: 10.1080/10408398.2020.1743967] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric barrier discharge (DBD) is a popular approach for generating ACP. Thanks to the numerous advantages of DBD ACP, it is proving to be successful in a number of applications, including microbial decontamination of foods. The antimicrobial efficacy of DBD ACP is influenced by multiple factors. This review presents an overview of ACP sources, with an emphasis on DBD, and an analysis of their antimicrobial efficacy in foods in open atmosphere and in-package modes. Specifically, the influence of process, product, and microbiological factors influencing the antimicrobial efficacy of DBD ACP are critically reviewed. DBD ACP is a promising technology that can improve food safety with minimal impact on food quality under optimal conditions. Once the issues pertinent to scale-up of plasma sources are appropriately addressed, the DBD ACP technology will find wider adaptation in food industry.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Halifax, NS, Canada
| | - M S Roopesh
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
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Yadav B, Spinelli AC, Misra NN, Tsui YY, McMullen LM, Roopesh MS. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage. J Food Sci 2020; 85:1203-1212. [PMID: 32118300 DOI: 10.1111/1750-3841.15072] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/09/2020] [Accepted: 01/18/2020] [Indexed: 12/22/2022]
Abstract
Listeria monocytogenes is often responsible for postprocessing contamination of ready-to-eat (RTE) products including cooked ham. As an emerging technology, atmospheric cold plasma (ACP) has the potential to inactivate L. monocytogenes in packaged RTE meats. The objectives of this study were to evaluate the effect of treatment time, modified atmosphere gas compositions (MAP), ham formulation, and post-treatment storage (1 and 7 days at 4 °C) on the reduction of a five-strain cocktail of L. monocytogenes and quality changes in ham subjected to in-package ACP treatment. Initial average cells population on ham surfaces were 8 log CFU/cm2 . The ACP treatment time and gas composition significantly (P < 0.05) influenced the inactivation of L. monocytogenes, irrespective of ham formulations. When MAP1 (20% O2 + 40% CO2 + 40% N2 ) was used, there was a significantly higher log reduction (>2 log reduction) in L. monocytogenes on ham in comparison to MAP2 (50% CO2 + 50% N2 ) and MAP3 (100% CO2 ), irrespective of ham formulation. Addition of preservatives (that is, 0.1% sodium diacetate and 1.4% sodium lactate) or bacteriocins (that is, 0.05% of a partially purified culture ferment from Carnobacterium maltaromaticum UAL 307) did not significantly reduce cell counts of L. monocytogenes after ACP treatment. Regardless of type of ham, storage of 24 hr after ACP treatment significantly reduced cells counts of L. monocytogenes to approximately 4 log CFU/cm2 . Following 7 days of storage after ACP treatment, L. monocytogenes counts were below the detection limit (>6 log reduction) when samples were stored in MAP1. However, there were significant changes in lipid oxidation and color after post-treatment storage. In conclusion, the antimicrobial efficacy of ACP is strongly influenced by gas composition inside the package and post-treatment storage. PRACTICAL APPLICATION: Surface contamination of RTE ham with L. monocytogenes may occur during processing steps such as slicing and packaging. In-package ACP is an emerging nonthermal technology, which can be used as a postpackaging decontamination step in industrial settings. This study demonstrated the influence of in-package gas composition, treatment time, post-treatment storage, and ham formulation on L. monocytogenes inactivation efficacy of ACP. Results of present study will be helpful to optimize in-package ACP treatment and storage conditions to reduce L. monocytogenes, while maintaining the quality of ham.
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Affiliation(s)
- Barun Yadav
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
| | - Ana Claudia Spinelli
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada.,Dept. of Food Science, Univ. of Campinas UNICAMP, Campinas, São Paulo, Brazil
| | - N N Misra
- Dept. of Electrical Engineering, Dalhousie Univ., Halifax, Nova Scotia, Canada.,Ingenium Naturae Pvt. Ltd., Mumbai, India
| | - Ying Y Tsui
- Dept. of Electrical & Computer Engineering, Univ. of Alberta, Edmonton, Alberta, Canada
| | - Lynn M McMullen
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
| | - M S Roopesh
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
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Zhao N, Ge L, Huang Y, Wang Y, Wang Y, Lai H, Wang Y, Zhu Y, Zhang J. Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102300] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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45
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Baggio A, Marino M, Innocente N, Celotto M, Maifreni M. Antimicrobial effect of oxidative technologies in food processing: an overview. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03447-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:102-112. [PMID: 31975713 DOI: 10.1007/s13197-019-04035-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 08/15/2019] [Indexed: 10/26/2022]
Abstract
The aim of this study was to investigate the effect of atmospheric cold plasma (ACP) treatment on the microbial inactivation, physicochemical properties, and shelf-life of strawberry fruit with its extended in-package storage at room (25 °C) and refrigerated (4 °C) temperature. ACP treatment of 10, 15 and 30 min was studied on strawberry fruit using a dielectric barrier discharge (DBD) at 60 kV with an input voltage of 260 V at 50 Hz. The shelf-life of ACP treated strawberry was extended to 5 days at 25 °C and 9 days at 4 °C in sealed ACP package. However, non-treated packaged strawberry was degraded in 2 days. ACP treatment of 15 min resulted in 2 log reduction of microbial load and enhanced the concentration of chlorogenic acid, hyprin, phloretin, vanillin, gallic acid, 4-hydroxybenzaldehyde and rutin during in-package storage of 5 day (~ 120 h) at 25 °C with respect to control (p < 0.05). In addition, ACP treatment of 15 min at 60 kV was also found to increase the total phenolic content and antioxidant activity. However, total soluble solids, pH and moisture were not affected with ACP treatment (p > 0.05). Therefore, ACP treatment of 15 min with in-package storage of 5 days (~ 120 h) was found to be advantageous for increasing the shelf-life and functional quality of strawberry fruit.
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Chen YQ, Cheng JH, Sun DW. Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances. Crit Rev Food Sci Nutr 2019; 60:2676-2690. [DOI: 10.1080/10408398.2019.1654429] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ya-Qi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Dublin 4, Ireland
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Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves. Food Microbiol 2019; 82:127-134. [DOI: 10.1016/j.fm.2019.01.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/03/2018] [Accepted: 01/30/2019] [Indexed: 11/17/2022]
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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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