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Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [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: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
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Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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Kaavya R, Rajasekaran B, Shah K, Nickhil C, Palanisamy S, Palamae S, Chandra Khanashyam A, Pandiselvam R, Benjakul S, Thorakattu P, Ramesh B, Aurum FS, Babu KS, Rustagi S, Ramniwas S. Radical species generating technologies for decontamination of Listeria species in food: a recent review report. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38380625 DOI: 10.1080/10408398.2024.2316295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
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Affiliation(s)
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Suguna Palanisamy
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Suriya Palamae
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Priyamavada Thorakattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Bharathi Ramesh
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, DE, USA
| | - Fawzan Sigma Aurum
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | | | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Mohali, Punjab, India
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Benitez JA, Aryal J, Lituma I, Moreira J, Adhikari A. Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers. Foods 2023; 13:146. [PMID: 38201174 PMCID: PMC10779055 DOI: 10.3390/foods13010146] [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: 11/22/2023] [Revised: 12/21/2023] [Accepted: 12/29/2023] [Indexed: 01/12/2024] Open
Abstract
The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with Listeria innocua, Escherichia coli O157:H7, or Salmonella enterica; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of L. innocua (3.65 log CFU/cm2 and 1.13 log CFU/cm2, respectively) (p < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of L. innocua. A significant reduction of L. innocua was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) (p < 0.05). Non-chlorinated water was also effective in significantly reducing the level of Salmonella enterica (p < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced Salmonella enterica levels from 4.45 log CFU/cm2 on cucumbers to below the detectable limit (0.16 log CFU/cm2). The highest reduction of Salmonella enterica from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). E. coli O157:H7, L. innocua, and Salmonella enterica levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water (p < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.
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Affiliation(s)
| | | | | | | | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, 261 Knapp Hall, Baton Rouge, LA 70803, USA; (J.A.B.); (J.A.); (I.L.); (J.M.)
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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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Rothwell JG, Hong J, Morrison SJ, Vyas HKN, Xia B, Mai-Prochnow A, McConchie R, Phan-Thien KY, Cullen PJ, Carter DA. An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit. Microbiol Spectr 2023; 11:e0003423. [PMID: 37428084 PMCID: PMC10434273 DOI: 10.1128/spectrum.00034-23] [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: 01/03/2023] [Accepted: 06/18/2023] [Indexed: 07/11/2023] Open
Abstract
The effect of plasma-activated water (PAW) generated with a dielectric barrier discharge diffusor (DBDD) system on microbial load and organoleptic quality of cucamelons was investigated and compared to the established sanitizer, sodium hypochlorite (NaOCl). Pathogenic serotypes of Escherichia coli, Salmonella enterica, and Listeria monocytogenes were inoculated onto the surface of cucamelons (6.5 log CFU g-1) and into the wash water (6 log CFU mL-1). PAW treatment involved 2 min in situ with water activated at 1,500 Hz and 120 V and air as the feed gas; NaOCl treatment was a wash with 100 ppm total chlorine; control treatment was a wash with tap water. PAW treatment produced a 3-log CFU g-1 reduction of pathogens on the cucamelon surface without negatively impacting quality or shelf life. NaOCl treatment reduced the pathogenic bacteria on the cucamelon surface by 3 to 4 log CFU g-1; however, this treatment also reduced fruit shelf life and quality. Both systems reduced 6-log CFU mL-1 pathogens in the wash water to below detectable limits. The critical role of superoxide anion radical (·O2-) in the antimicrobial power of DBDD-PAW was demonstrated through a Tiron scavenger assay, and chemistry modeling confirmed that ·O2- generation readily occurs in DBDD-PAW generated with the employed settings. Modeling of the physical forces produced during plasma treatment showed that bacteria likely experience strong local electric fields and polarization. We hypothesize that these physical effects synergize with reactive chemical species to produce the acute antimicrobial activity seen with the in situ PAW system. IMPORTANCE Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item. Our experimental results are supported by modeling of the plasma chemistry and applied physical forces, which show that the system can generate highly reactive ·O2- and strong electric fields that combine to produce potent antimicrobial power. In situ PAW has promise in industrial applications as it requires only low power (12 W), tap water, and air. Moreover, it does not produce toxic by-products or hazardous effluent waste, making it a sustainable solution for fresh food safety.
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Affiliation(s)
- Joanna G. Rothwell
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Jungmi Hong
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Stuart J. Morrison
- Department of Agricultural and Resource Economics, University of California, Davis, California, USA
| | - Heema Kumari Nilesh Vyas
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Institute of Infectious Diseases, The University of Sydney, Sydney, New South Wales, Australia
| | - Binbin Xia
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Anne Mai-Prochnow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Robyn McConchie
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Kim-Yen Phan-Thien
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Patrick J. Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Dee A. Carter
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Institute of Infectious Diseases, The University of Sydney, Sydney, New South Wales, Australia
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Chanioti S, Giannoglou M, Stergiou P, Passaras D, Dimitrakellis P, Kokkoris G, Gogolides E, Katsaros G. Cold-atmospheric-plasma activated-ice as a cooling medium with antimicrobial properties: Case study on fish fillet preservation. Food Res Int 2023; 167:112639. [PMID: 37087232 DOI: 10.1016/j.foodres.2023.112639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of H2O2 concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L H2O2) led to a 11-day and 6-day extension, i.e., 2-fold and a ∼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.
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Affiliation(s)
- Sofia Chanioti
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Marianna Giannoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Panagiota Stergiou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece
| | - Dimitris Passaras
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - Panagiotis Dimitrakellis
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - George Kokkoris
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - Evangelos Gogolides
- Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece.
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Zhao A, Sun J, Liu Y. Understanding bacterial biofilms: From definition to treatment strategies. Front Cell Infect Microbiol 2023; 13:1137947. [PMID: 37091673 PMCID: PMC10117668 DOI: 10.3389/fcimb.2023.1137947] [Citation(s) in RCA: 31] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 03/09/2023] [Indexed: 04/08/2023] Open
Abstract
Bacterial biofilms are complex microbial communities encased in extracellular polymeric substances. Their formation is a multi-step process. Biofilms are a significant problem in treating bacterial infections and are one of the main reasons for the persistence of infections. They can exhibit increased resistance to classical antibiotics and cause disease through device-related and non-device (tissue) -associated infections, posing a severe threat to global health issues. Therefore, early detection and search for new and alternative treatments are essential for treating and suppressing biofilm-associated infections. In this paper, we systematically reviewed the formation of bacterial biofilms, associated infections, detection methods, and potential treatment strategies, aiming to provide researchers with the latest progress in the detection and treatment of bacterial biofilms.
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Affiliation(s)
- Ailing Zhao
- Department of Gastroenterology, Yantai Affiliated Hospital of Binzhou Medical University, Yantai, Shandong, China
| | - Jiazheng Sun
- Department of Vasculocardiology, Jinzhou Medical University, Jinzhou, Liaoning, China
| | - Yipin Liu
- Department of Gastroenterology, Yantai Affiliated Hospital of Binzhou Medical University, Yantai, Shandong, China
- *Correspondence: Yipin Liu,
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8
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Chanioti S, Giannoglou M, Stergiou P, Passaras D, Dimitrakellis P, Kokkoris G, Gogolides E, Katsaros G. Plasma-activated water for disinfection and quality retention of sea bream fillets: Kinetic evaluation and process optimization. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
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9
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Evaluation of cold plasma for decontamination of molds and mycotoxins in rice grain. Food Chem 2023; 402:134159. [DOI: 10.1016/j.foodchem.2022.134159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/09/2022] [Accepted: 09/05/2022] [Indexed: 11/19/2022]
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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: 4] [Impact Index Per Article: 2.0] [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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Effects of Plasma on Physical Properties of Water: Nanocrystalline-to-Amorphous Phase Transition and Improving Produce Washing. PLASMA 2022. [DOI: 10.3390/plasma5040034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Washing fresh produce using Plasma-activated water recently became a promising eco-friendly alternative to using chemical additives such as Chlorine. We discuss the produce-washing experiments that illustrate that addition of plasma to washing water is a multi-faced phenomena. Not only it increases the sterilization ability of water by killing pathogens, but it also has improved washibility: the ability to remove pathogens from the cleaning surface. We propose an explanation of these features based on the recently discoveries that many physical and chemical properties of water change their temperature dependence between about 35 and 60 degrees Celsius. In particular, heat conductance, light absorption, and surface tension all change their temperature dependence. These drastic changes were associated with water gradually changing its mesoscopic structure: while at the higher temperatures water is a uniform media (amorphous state), at the temperatures below transition it consists of many nano-to-micro-scale clusters (crystalline state). This transition is similar to the second order phase transition. In the present paper we propose that treating water with non-thermal plasma (adding plasma-created active compounds) can lower the temperature of the transition and thus cause a significant change in such physical quantities as surface tension, viscosity, freezing rate, and wettability and washability.
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Application of plasma-activated water in the food industry: A review of recent research developments. Food Chem 2022; 405:134797. [DOI: 10.1016/j.foodchem.2022.134797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/07/2022]
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Kazemzadeh P, Khorram S, Mahmoudzadeh M, Ehsani A. Effect of atmospheric cold plasma (ACP) on chlorine adapted Salmonella enterica on spring onion. Lett Appl Microbiol 2022; 75:1307-1318. [PMID: 35930630 DOI: 10.1111/lam.13799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/18/2022] [Accepted: 08/01/2022] [Indexed: 11/28/2022]
Abstract
One of the main drawbacks of chlorine disinfectants is the emergence of chlorine adapted (CA) or resistant microbial cells. This research aimed to investigate the effect of chlorine adaptation on resistance of Salmonella enterica upon atmospheric cold plasma (ACP) application at different voltages (6, 8, and 11 kV) and times (5, 10, and 15 min). Due to higher conversion efficiency and reduced dielectric barrier discharge (DBD) power consumption, this method was used for cold plasma generation in this study. A higher lethality effect was observed from a higher voltage and longest times (11 kV-15 min) on CA S. enterica than non-CA (p<0.05). Still, it induced higher percentages of injured cells in CA (58.77%) than non-CA (0.61%) (p<0.05). The highest ACP effect on the inactivation of the indigenous natural flora of onion leaves was observed at the lowest voltage (p<0.05). More than 3 log CFU/g reduction (p<0.05) was observed at 6 kV after 5 and 10 min. ACP reduced CA and non-CA S. enterica cells on onion leaf surface to a lower extent than pure treated cells in broth media. Nevertheless similar to broth media, a high percentage of injury (61.03%) was induced on CA cells at higher voltage (11 kV-10 min) compared to non-CA (2.15%) (p<0.05). Biofilm results revealed ACP application (6 kV-5 min) reduced average ODs in CA and non-CA cells (p<0.05). Chlorine adaptation and ACP treatment influenced the antibiotic resistance pattern according to applied voltage, time, and antibiotic type. The finding showed despite highest lethality of high voltages and long times (11 kV-15 min), given the high percentages of injured cells, lower voltages may offer acceptable inactivation of pathogenic bacteria with lower injury induction. In conclusion, ACP has the potential ability to eliminate CA cells of S. enterica, which is predominant in fresh-cut vegetable outbreaks.
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Affiliation(s)
- Parisa Kazemzadeh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sirous Khorram
- Physics Faculty, University of Tabriz, 51666-, 16471, Tabriz, Iran.,Research Institute for Applied Physics and Astronomy, Applied and Industrial Plasma Lab., University of Tabriz, 51666-, 16471, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
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Mousavi M, Hosseini SM, Hosseini H, Abedi AS, Khani M, Heshmati A, Abhari K, Shahraz F, Taghizadeh M, Akhavan A. Gliding Arc Plasma Discharge Conditions on Microbial, Physicochemical, and Sensory Properties of Shrimp (Litopenaeus vannamei): In Vivo and In Vitro Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02886-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Perinban S, Orsat V, Lyew D, Raghavan V. Effect of plasma activated water on Escherichia coli disinfection and quality of kale and spinach. Food Chem 2022; 397:133793. [PMID: 35914460 DOI: 10.1016/j.foodchem.2022.133793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/23/2022] [Accepted: 07/24/2022] [Indexed: 11/04/2022]
Abstract
Plasma activated water (PAW) is one of the promising technologies for fresh food disinfection. In this study, PAW was generated by activating water under nonthermal plasma for 10, 20, 30, 45 and 60 min. The effectiveness of Escherichia coli inactivation by PAW treatment on kale and spinach samples was assessed. The differences between kale and spinach samples in terms of the product quality and nutritional characteristics upon PAW treatment was also investigated. Further, changes in leaf structure and surface morphology upon PAW treatment was also evaluated through FTIR cuticle analysis and SEM imaging of leaf surfaces. Results showed that, around 6 log CFU/g reduction in E. coli population was observed in PAW-45 min treatment. However, PAW treatment significantly reduced the total chlorophyll content in both kale and spinach. The total phenolic content, flavonoid content and ascorbic content were altered according to the PAW activation time. Further, kale and spinach behaved differently in terms of antioxidant activity and membrane electrolytic leakage values upon PAW treatment. Clear changes in the cuticular layer and the surface morphological characteristics of the leaf samples were observed after PAW which could be the reason for the significant differences between kale and spinach characteristics in response to PAW treatments.
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Affiliation(s)
- Sellam Perinban
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Darwin Lyew
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
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16
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Wang H, Li Y, Xi Q, Han R, Cullen PJ, Du Q, Yang Y, Forghani F, Zhang J, Wang J. Application of plasma activated water for Escherichia coli decontamination and shelf-life extension of kale. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
The aim of this study was to examine the effectiveness of plasma activated water (PAW) for inactivating Escherichia coli and retention of key quality factors for kale. Different plasma discharge times (1, 2, 3, 4, 5 and 10 minutes) and different exposure times (2, 4, 6, 8, 10 and 15 minutes) were used to investigate the inactivation effect of E. coli spot-inoculated on kale. The influence of different exposure times on the pH, hardness and color of kale was studied post- treatment. In addition, the effects of PAW on the shelf-life of kale over 12 days of storage at 4 °C was investigated. The results showed that after the treatment of 5-PAW-8 (8 min treatment by PAW generated by 5 min plasma discharge), the population of E. coli on kale was reduced about 1.55 log CFU/g and the changes of pH, hardness and color of kale were not significant (P > 0.05). During the storage period after 5-PAW-8 treatment, the statue of hardness, weight loss, color, surface morphology and ascorbic acid were found to be better than two control groups (P < 0.05). Furthermore, no significant changes were observed in pH values, the content of total phenols and 1,1-dipheny1-2-picrylhydrazyl radical-scavenging capacity (P > 0.05). It is indicated that PAW treatment is a promising method for improving the microbiological safety and extending the shelf-life of kale.
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Affiliation(s)
| | | | | | | | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney , NSW, Australia
| | | | | | - Fereidoun Forghani
- Molecular Epidemiology, Inc., 15300 Bothell Way NE , Lake Forest Park, WA 98155, USA
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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18
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Gao Y, Francis K, Zhang X. Review on formation of cold plasma activated water (PAW) and the applications in food and agriculture. Food Res Int 2022; 157:111246. [DOI: 10.1016/j.foodres.2022.111246] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 12/28/2022]
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20
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Zhao J, Qian J, Zhuang H, Luo J, Huang M, Yan W, Zhang J. Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces. Foods 2021; 10:foods10122976. [PMID: 34945530 PMCID: PMC8701378 DOI: 10.3390/foods10122976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate effects of plasma-activated solution (PAS) on the cell biology of Staphylococcus aureus and qualities of fresh lettuce leaves. PAS was prepared by dielectric barrier discharge plasma and incubated with S. aureus for 10–30 min or with lettuces for 10 min. Effects on cell biology were evaluated with microscopic images, cell integrity, and chemical modification of cellular components. Effects on lettuce quality were estimated with the viable microbial counts, color, contents of vitamin C and chlorophyll, and surface integrity. PAS reduced S. aureus population by 4.95-log and resulted in increased cell membrane leakage. It also resulted in increased contents of reactive oxygen species in cells, C=O bonds in peptidoglycan, and 8-hydroxydeoxyguanosine content in cellular DNA, and reduced ratios of unsaturated/saturated fatty acids in the cell membrane. PAS treatment reduced bacterial load on fresh lettuce and had no negative effects on the quality. Data suggest that PAS can be used for the disinfection of ready-to-eat fresh vegetables.
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Affiliation(s)
- Jianying Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA;
| | - Ji Luo
- College of Life Science, Anhui Normal University, Wuhu 241000, China;
| | - Mingming Huang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
- Correspondence:
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21
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Wang Q, Salvi D. Recent progress in the application of plasma-activated water (PAW) for food decontamination. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Song Y, Fan X. Hydrogen Peroxide Residue on Tomato, Apple, Cantaloupe, and Romaine Lettuce after Treatments with Cold Plasma-Activated Hydrogen Peroxide Aerosols. J Food Prot 2021; 84:1304-1308. [PMID: 33793766 DOI: 10.4315/jfp-21-051] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 03/29/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Hydrogen peroxide (H2O2) has long been studied as an aqueous sanitizer to enhance microbial safety of fresh produce. Recently, we demonstrated that cold plasma-activated H2O2 aerosols, hereafter called ionized hydrogen peroxide (iHP), reduced populations of Salmonella, Listeria, and Escherichia coli by up to 5.5 log on surfaces of various produce items. However, the amount and fate of H2O2 residue left on fresh produce after treatments have not been evaluated. In the present study, H2O2 residue levels on apples, tomatoes, cantaloupe, and romaine lettuce were analyzed after treatments with 7.8% iHP at conditions that had been optimized and tailored for Salmonella reductions and each produce item. Results showed that higher residue levels were found on lettuce than on cantaloupe, tomatoes, and apples immediately after treatments. During storage at 10 and 22°C, H2O2 levels decreased rapidly and fell below 1 mg/kg within 1 day after treatments for all fresh produce items. Furthermore, the decrease was faster at 22°C than at 10°C. Most importantly, the levels of H2O2 residue on the fresh produce items were lower than those after wash with 1% H2O2 for 1 min. Overall, our results demonstrated that levels of H2O2 residue on fresh produce surfaces decomposed rapidly after treatment with iHP and did not appear to pose a safety concern after 1 day of storage. HIGHLIGHTS
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Affiliation(s)
- Yuanyuan Song
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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23
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Application of cold plasma technology in the food industry and its combination with other emerging technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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24
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Bremenkamp I, Ramos A, Lu P, Patange A, Bourke P, Sousa-Gallagher M. Combined effect of plasma treatment and equilibrium modified atmosphere packaging on safety and quality of cherry tomatoes. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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25
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Antimicrobial Effect of Plasma-Activated Tap Water on Staphylococcus aureus, Escherichia coli, and Candida albicans. WATER 2021. [DOI: 10.3390/w13111480] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In this study, the potential antimicrobial activity of plasma-activated tap water (PAW) was evaluated against Staphylococcus aureus, Escherichia coli, and Candida albicans. For this, PAW was prepared in a gliding arc plasma system using two treatment conditions: stagnant water and water stirring by a magnetic stirrer, called moving water. Subsequently, their oxidation-reduction potential (ORP), pH, electrical conductivity (σ), and total dissolved solids (TDS) were monitored in different areas of the sample divided according to the depth of the beaker. It was observed that PAW obtained in dynamic conditions showed a more uniform acidity among the evaluated areas with pH 3.53 and ORP of 215 mV. Finally, standardized suspensions of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 10799), and Candida albicans (SC 5314) were treated with PAW, and the reduction of viable cells determined the antimicrobial effect. Our results indicate that the tap water, activated by plasma treatment using gliding arc, is an excellent inactivation agent in the case of Staphylococcus aureus and Escherichia coli. On the other hand, no significant antimicrobial activity was achieved for Candida albicans.
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Handorf O, Pauker VI, Weihe T, Schäfer J, Freund E, Schnabel U, Bekeschus S, Riedel K, Ehlbeck J. Plasma-Treated Water Affects Listeria monocytogenes Vitality and Biofilm Structure. Front Microbiol 2021; 12:652481. [PMID: 33995311 PMCID: PMC8113633 DOI: 10.3389/fmicb.2021.652481] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/30/2021] [Indexed: 11/13/2022] Open
Abstract
Background: Plasma-generated compounds (PGCs) such as plasma-processed air (PPA) or plasma-treated water (PTW) offer an increasingly important alternative for the control of microorganisms in hard-to-reach areas found in several industrial applications including the food industry. To this end, we studied the antimicrobial capacity of PTW on the vitality and biofilm formation of Listeria monocytogenes, a common foodborne pathogen. Results: Using a microwave plasma (MidiPLexc), 10 ml of deionized water was treated for 100, 300, and 900 s (pre-treatment time), after which the bacterial biofilm was exposed to the PTW for 1, 3, and 5 min (post-treatment time) for each pre-treatment time, separately. Colony-forming units (CFU) were significantly reduced by 4.7 log10 ± 0.29 log10, as well as the metabolic activity decreased by 47.9 ± 9.47% and the cell vitality by 69.5 ± 2.1%, compared to the control biofilms. LIVE/DEAD staining and fluorescence microscopy showed a positive correlation between treatment and incubation times, as well as reduction in vitality. Atomic force microscopy (AFM) indicated changes in the structure quality of the bacterial biofilm. Conclusion: These results indicate a promising antimicrobial impact of plasma-treated water on Listeria monocytogenes, which may lead to more targeted applications of plasma decontamination in the food industry in the future.
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Affiliation(s)
- Oliver Handorf
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | | | - Thomas Weihe
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Jan Schäfer
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Eric Freund
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Uta Schnabel
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University, Dublin, Ireland
| | - Sander Bekeschus
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Katharina Riedel
- Institute of Microbiology, University of Greifswald, Greifswald, Germany
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
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Effect of Plasma Activated Water, Hydrogen Peroxide, and Nitrates on Lettuce Growth and Its Physiological Parameters. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11051985] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Cold plasma generated by atmospheric pressure air discharge is a source of various gaseous reactive oxygen and nitrogen species (RONS). When the plasma is generated in a contact with water, the RONS dissolve into water, change its chemical composition, while producing so-called plasma activated water (PAW). The PAW has the potential to be effectively used in various agricultural applications, as the long lived liquid RONS (H2O2, NO2−, NO3−) may act like signaling molecules in plant metabolism or serve as nutrients. We studied the effect of the PAW on lettuce plants and compared it with the effect of H2O2 and/or NO3− solutions of various concentrations to assess their role in the PAW. The PAW was generated from tap water by DC driven self-pulsing transient spark discharge. Pre-grown lettuce plants were cultivated in pots with soil and irrigated with the PAW or solutions of H2O2 and/or NO3−. After 5 weeks the growth parameters, number and quality of leaves, fresh and dry weight of plants, photosynthetic pigment (chlorophyll a + b) content, photosynthetic rate, and activity of antioxidant enzymes (superoxide dismutase, SOD) were evaluated. Lettuce plants irrigated with the PAW in comparison with chemically equivalent solution of H2O2 and NO3− had similar dry weight; however, the PAW induced higher photosynthetic pigment content, higher photosynthetic rate, and lower activity of SOD. The NO3− mainly contributed to the increase of dry weight, photosynthetic pigment content, photosynthetic rate, and overall better appearance of plants. The H2O2 contributed to an increase of dry weight and induced SOD activity. In general, H2O2 and NO3− in proper concentrations can stimulate plant growth and affect their physiological properties.
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Guo J, Qin D, Li W, Wu F, Li L, Liu X. Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes. Int J Food Microbiol 2021; 343:109090. [PMID: 33631606 DOI: 10.1016/j.ijfoodmicro.2021.109090] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 10/22/2022]
Abstract
Plasma-activated water (PAW) has good liquidity and uniformity and may be a promising candidate to inactivate Penicillium italicum and maintain the quality attributes of kumquat. In this study, the effect of plasma-activated water (PAW) on the viability of Penicillium italicum on kumquat and quality attributes of PAW-treated kumquats were then systematically investigated to elucidate the correlation between PAW and kumquat quality attributes. The effects of PAW on fruit decay, microbial loads, and firmness of postharvest kumquats during the 6-week storage were also investigated. The results showed that the viability of Penicillium italicum was notably inhibited by PAW on kumquats. Moreover, PAW did not significantly change the surface color of kumquats. No significant reductions in ascorbic acid, total flavonoid, and carotenoids were observed in kumquats after the PAW treatment. Results from nitrate and nitrite residue analyses showed that PAW did not leave serious nitrate and nitrite residues after treatment. The decay analysis results demonstrated that PAW has the potential to control kumquat decay and fungal contamination as well as maintain the firmness of postharvest kumquats throughout 6-week storage. Transmit electron microscope observation confirmed that PAW could cause the surface sculpturing in the skin cell wall of kumquat. The information obtained from this research may provide insight into the utilization of PAW to fight against fungal infection during the storage of citrus fruit.
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Affiliation(s)
- Jian Guo
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China.
| | - Dingkui Qin
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China
| | - Wanting Li
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China
| | - Fenghua Wu
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China
| | - Ling Li
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China
| | - Xingquan Liu
- Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Agricultural and Food Science, Zhejiang Agriculture & Forestry University, No. 666 Wusu Street, Hangzhou 311300, People's Republic of China
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Qian J, Wang Y, Zhuang H, Yan W, Zhang J, Luo J. Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity. Food Chem 2021; 351:129278. [PMID: 33631612 DOI: 10.1016/j.foodchem.2021.129278] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 11/17/2022]
Abstract
The poor gel strength and microbial infection of conventional chicken myofibrillar protein (CMP) gels have severely limited the application. Here, plasma activated water (PAW) instead of normal water was used to prepare CMP gels. PAW prepared by treating deionized water with plasma jet was incubated with CMPs and followed by heating to prepare CMP gels. Effects of PAW on CMP gels were assessed in terms of basic physicochemical properties, network structure, and antibacterial activity. The results showed that PAW treatment accelerated the aggregation of CMPs and increased the strength and water holding capacity of CMP gels. Due to the presence of NO and NO2 free radicals in PAW, the prepared CMP gels were endowed with antibacterial activity against Salmonella Enteritidis and Staphylococcus aureus. The new method of PAW-induced CMP gels will have the prospect of improving the quality of gels and extending the shelf life of chicken gel products.
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Affiliation(s)
- Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yiyue Wang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States.
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Ji Luo
- College of Life Science, Anhui Normal University, Wuhu, Anhui 241000, China
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Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit. Food Chem 2021; 350:129195. [PMID: 33636620 DOI: 10.1016/j.foodchem.2021.129195] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/25/2020] [Accepted: 01/17/2021] [Indexed: 12/16/2022]
Abstract
This study investigated the effect of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) for the reduction of chlorothalonil (CTL) and thiram (THM) pesticide residues on tomato fruit. Results revealed that the PAL obtained by using atmospheric air as the feed gas, CTL residues were decreased to 85.3% and 74.2% and THM residues decreased to 79.47 and 72.21% after treatments with PAW10 and PABS10, respectively, and increasing the activation time caused a significant reduction in fungicide residues. In addition, CTL and THM residues were also decreased while increasing the activation time of PAL using Ar/O2 as the feed gas, the concentrations of the CTL residues were decreased to 75.07 and 69.89% for PAW10 and PABS10, respectively and THM residues decreased to 65.89 and 61.91% for PAW10 and PABS10, respectively. Oxidation-reduction potential (ORP) and electrical conductivity (EC) were increased significantly after plasma treatment, while pH values of both solutions were decreased significantly with activation time. NO3- and NO2- concentrations of PAW increased significantly, while for PABS, NO3- concentration decreased but NO2-, with increasing the plasma activation time. Additionally, washing with PAW and PABS caused no notable negative impact on tomato fruit. Results confirmed that PAL treatments showed a significant reduction of CTL and THM fungicide residues (p < 0.05) in tomato without affecting the quality.
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Distinct Chemistries Define the Diverse Biological Effects of Plasma Activated Water Generated with Spark and Glow Plasma Discharges. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031178] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The spread of multidrug-resistant bacteria poses a significant threat to human health. Plasma activated liquids (PAL) could be a promising alternative for microbial decontamination, where different PAL can possess diverse antimicrobial efficacies and cytotoxic profiles, depending on the range and concentration of their reactive chemical species. In this research, the biological activity of plasma activated water (PAW) on different biological targets including both microbiological and mammalian cells was investigated in vitro. The aim was to further an understanding of the specific role of distinct plasma reactive species, which is required to tailor plasma activated liquids for use in applications where high antimicrobial activity is required without adversely affecting the biology of eukaryotic cells. PAW was generated by glow and spark discharges, which provide selective generation of hydrogen peroxide, nitrite and nitrate in the liquid. The PAW made by either spark or glow discharges showed similar antimicrobial efficacy and stability of activity, despite the very different reactive oxygen species (ROS) and reactive nitrogen species profiles (RNS). However, different trends were observed for cytotoxic activities and effects on enzyme function, which were translated through the selective chemical species generation. These findings indicate very distinct mechanisms of action which may be exploited when tailoring plasma activated liquids to various applications. A remarkable stability to heat and pressure was noted for PAW generated with this set up, which broadens the application potential. These features also suggest that post plasma modifications and post generation stability can be harnessed as a further means of modulating the chemistry, activity and mode of delivery of plasma functionalised liquids. Overall, these results further understanding on how PAL generation may be tuned to provide candidate disinfectant agents for biomedical application or for bio-decontamination in diverse areas.
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Mai-Prochnow A, Zhou R, Zhang T, Ostrikov K(K, Mugunthan S, Rice SA, Cullen PJ. Interactions of plasma-activated water with biofilms: inactivation, dispersal effects and mechanisms of action. NPJ Biofilms Microbiomes 2021; 7:11. [PMID: 33504802 PMCID: PMC7841176 DOI: 10.1038/s41522-020-00180-6] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 12/11/2020] [Indexed: 01/30/2023] Open
Abstract
Biofilms have several characteristics that ensure their survival in a range of adverse environmental conditions, including high cell numbers, close cell proximity to allow easy genetic exchange (e.g., for resistance genes), cell communication and protection through the production of an exopolysaccharide matrix. Together, these characteristics make it difficult to kill undesirable biofilms, despite the many studies aimed at improving the removal of biofilms. An elimination method that is safe, easy to deliver in physically complex environments and not prone to microbial resistance is highly desired. Cold atmospheric plasma, a lightning-like state generated from air or other gases with a high voltage can be used to make plasma-activated water (PAW) that contains many active species and radicals that have antimicrobial activity. Recent studies have shown the potential for PAW to be used for biofilm elimination without causing the bacteria to develop significant resistance. However, the precise mode of action is still the subject of debate. This review discusses the formation of PAW generated species and their impacts on biofilms. A focus is placed on the diffusion of reactive species into biofilms, the formation of gradients and the resulting interaction with the biofilm matrix and specific biofilm components. Such an understanding will provide significant benefits for tackling the ubiquitous problem of biofilm contamination in food, water and medical areas.
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Affiliation(s)
- Anne Mai-Prochnow
- grid.1013.30000 0004 1936 834XSchool of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006 Australia
| | - Renwu Zhou
- grid.1013.30000 0004 1936 834XSchool of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006 Australia
| | - Tianqi Zhang
- grid.1013.30000 0004 1936 834XSchool of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006 Australia
| | - Kostya (Ken) Ostrikov
- grid.1024.70000000089150953School of Chemistry and Physics, Queensland University of Technology, Brisbane, QLD 4000 Australia
| | - Sudarsan Mugunthan
- grid.59025.3b0000 0001 2224 0361The Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, Singapore, 639798 Singapore
| | - Scott A. Rice
- grid.59025.3b0000 0001 2224 0361The Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, Singapore, 639798 Singapore ,grid.59025.3b0000 0001 2224 0361The School of Biological Sciences, Nanyang Technological University, Singapore, 639798 Singapore ,grid.117476.20000 0004 1936 7611The ithree Institute, The University of Technology Sydney, Sydney, NSW 2007 Australia
| | - Patrick J. Cullen
- grid.1013.30000 0004 1936 834XSchool of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006 Australia
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Patange AD, Simpson JC, Curtin JF, Burgess CM, Cullen PJ, Tiwari BK. Inactivation efficacy of atmospheric air plasma and airborne acoustic ultrasound against bacterial biofilms. Sci Rep 2021; 11:2346. [PMID: 33504900 PMCID: PMC7840748 DOI: 10.1038/s41598-021-81977-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 12/18/2020] [Indexed: 11/20/2022] Open
Abstract
Biofilms are complex microbial communities that present serious contamination risks to our environment and health. In this study, atmospheric air plasma and airborne acoustic ultrasound technology were applied to inactivate Escherichia coli and Listeria innocua biofilms. Both technologies were efficient in controlling, or completely inactivating, the target bacterial biofilms. Viability and metabolic assays, along with microscopy analysis, revealed that atmospheric air plasma and airborne acoustic ultrasound damaged both the bacterial biofilm cells and its structural integrity. Scanning electron microscopy images highlighted the disruption of the biofilms and pore formation in bacterial cells exposed to both the plasma and acoustic treatments. Elevated reactive oxygen and nitrogen species in bacterial cells treated with atmospheric air plasma, demonstrated their primary role in the observed bacterial inactivation process. Our findings provide potential antimicrobial strategies to combat bacterial biofilms in the food and healthcare sectors.
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Affiliation(s)
- Apurva D Patange
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Jeremy C Simpson
- School of Biology and Environmental Science, University College Dublin, Dublin, Ireland
| | - James F Curtin
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Catherine M Burgess
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - P J Cullen
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.,School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia
| | - Brijesh K Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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Machado-Moreira B, Tiwari BK, Richards KG, Abram F, Burgess CM. Application of plasma activated water for decontamination of alfalfa and mung bean seeds. Food Microbiol 2020; 96:103708. [PMID: 33494890 DOI: 10.1016/j.fm.2020.103708] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 11/25/2020] [Accepted: 11/27/2020] [Indexed: 10/22/2022]
Abstract
Microbial contamination of fresh produce is a major public health concern, with the number of associated disease outbreaks increasing in recent years. The consumption of sprouted beans and seeds is of particular concern, as these foodstuffs are generally consumed raw, and are produced in conditions favourable for the growth of zoonotic pathogens, if present in seeds prior to sprouting or in irrigation water. This work aimed to evaluate the activity of plasma activated water (PAW) as a disinfecting agent for alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds, during seed soaking. Each seed type was inoculated with Escherichia coli O157, E. coli O104, Listeria monocytogenes or Salmonella Montevideo, and treated with PAW for different times. A combination of PAW and ultrasound treatment was also evaluated. The germination and growth rate of both seeds were assessed after PAW treatments. PAW was demonstrated to have disinfecting ability on sprouted seeds, with reductions of up to Log10 1.67 cfu/g in alfalfa seeds inoculated with E. coli O104, and a reduction of Log10 1.76 cfu/g for mung bean seeds inoculated with E. coli O157 observed. The germination and growth rate of alfalfa and mung bean sprouts were not affected by the PAW treatments. The combination of a PAW treatment and ultrasound resulted in increased antimicrobial activity, with a reduction of Log10 3.48 cfu/g of S. Montevideo in mung bean seeds observed. These results demonstrate the potential for PAW to be used for the inactivation of pathogenic microorganisms which may be present on sprouted seeds and beans, thereby providing greater assurance of produce safety.
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Affiliation(s)
- Bernardino Machado-Moreira
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
| | | | - Karl G Richards
- Teagasc Johnstown Castle Environmental Research Centre, Wexford, Ireland
| | - Florence Abram
- Functional Environmental Microbiology, National University of Ireland Galway, Galway, Ireland
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35
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Xiang Q, Fan L, Li Y, Dong S, Li K, Bai Y. A review on recent advances in plasma-activated water for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2020; 62:2250-2268. [PMID: 33261517 DOI: 10.1080/10408398.2020.1852173] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Plasma-activated water (PAW), the water or solutions treated with atmospheric cold plasma, is an eco-friendly technique with minimal changes in food products, making it a befitting alternative to traditional disinfection methods. Due to its potential microbicidal properties, PAW has been receiving increasing attention for applications in the food, agricultural, and biomedical fields. In this article, we aimed at presenting an overview of recent studies on the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its application in the food industry. Specific areas were well discussed including microbial decontamination of food products, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. In addition, the factors influencing PAW efficiency were also well illustrated in detail, such as discharge parameters, types and amounts of microorganisms, characteristics of the liquid solution and food products, and treatment time. Moreover, the strategies to improve the efficacy of PAW were also presented in combination with other technologies. Furthermore, the salient drawbacks of this technology were discussed and the important areas for future research were also highlighted. Overall, the present review provides important insights for the application of PAW in the food industry.
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Affiliation(s)
- Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Liumin Fan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yunfei Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Shanshan Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
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Ganesan AR, Tiwari U, Ezhilarasi PN, Rajauria G. Application of cold plasma on food matrices: A review on current and future prospects. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15070] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Abirami R. Ganesan
- School of Applied Sciences College of Engineering, Science and Technology Fiji National University Nasinu Fiji Islands
| | - Uma Tiwari
- School of Food Science and Environmental Health Technological University Dublin Dublin Ireland
| | - P. N. Ezhilarasi
- Institute of Food Safety and Health Illinois Institute of Technology Chicago IL USA
| | - Gaurav Rajauria
- School of Agriculture and Food Science Lyons Research Farm University College Dublin Celbridge Co. Kildare Ireland
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37
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Zhao YM, Patange A, Sun DW, Tiwari B. Plasma-activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry. Compr Rev Food Sci Food Saf 2020; 19:3951-3979. [PMID: 33337045 DOI: 10.1111/1541-4337.12644] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 08/20/2020] [Accepted: 09/16/2020] [Indexed: 12/19/2022]
Abstract
Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.
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Affiliation(s)
- Yi-Ming Zhao
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland.,Food Chemistry and Technology Department, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Apurva Patange
- Food Chemistry and Technology Department, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland
| | - Brijesh Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre Ashtown, Dublin, Ireland
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38
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Charoux CMG, Patange AD, Hinds LM, Simpson JC, O'Donnell CP, Tiwari BK. Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms. Sci Rep 2020; 10:17297. [PMID: 33057158 PMCID: PMC7560612 DOI: 10.1038/s41598-020-74504-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 09/21/2020] [Indexed: 11/26/2022] Open
Abstract
Bacterial biofilms are difficult to inactivate due to their high antimicrobial resistance. Therefore, new approaches are required for more effective bacterial biofilm inactivation. Airborne acoustic ultrasound improves bactericidal or bacteriostatic activity which is safe and environmentally friendly. While, plasma activated water (PAW) is attracting increasing attention due to its strong antimicrobial properties. This study determined efficacy of combined airborne acoustic ultrasound and plasma activated water from both cold and thermal plasma systems in inactivating Escherichia coli K12 biofilms. The application of airborne acoustic ultrasound (15 min) alone was significantly more effective in reducing E. coli counts in 48 and 72 h biofilms compared to 30 min treatment with PAW. The effect of airborne acoustic ultrasound was more pronounced when used in combination with PAW. Airborne acoustic ultrasound treatment for 15 min of the E. coli biofilm followed by treatment with PAW significantly reduced the bacterial count by 2.2-2.62 Log10 CFU/mL when compared to control biofilm treated with distilled water. This study demonstrates that the synergistic effects of airborne acoustic ultrasound and PAW for enhanced antimicrobial effects. These technologies have the potential to prevent and control biofilm formation in food and bio-medical applications.
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Affiliation(s)
- Clémentine M G Charoux
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Apurva D Patange
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Laura M Hinds
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Jeremy C Simpson
- School of Biology and Environmental Science, University College Dublin, Dublin, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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39
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Ibáñez-Cervantes G, Bravata-Alcántara JC, Nájera-Cortés AS, Meneses-Cruz S, Delgado-Balbuena L, Cruz-Cruz C, Durán-Manuel EM, Cureño-Díaz MA, Gómez-Zamora E, Chávez-Ocaña S, Sosa-Hernández O, Aguilar-Rojas A, Bello-López JM. Disinfection of N95 masks artificially contaminated with SARS-CoV-2 and ESKAPE bacteria using hydrogen peroxide plasma: Impact on the reutilization of disposable devices. Am J Infect Control 2020; 48:1037-1041. [PMID: 32645473 PMCID: PMC7336929 DOI: 10.1016/j.ajic.2020.06.216] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 11/24/2022]
Abstract
INTRODUCTION One of the serious consequences of the SARS-CoV-2 pandemic is the shortage of protective equipment for health personnel. N95 masks are considered one of the essential protective equipment in the management of patients with COVID-19. The shortage of N95 masks implies potential health risks for health personnel and significant economic losses for the health institution. The objective of this work was to investigate the disinfection of N95 masks artificially contaminated with SARS-CoV-2 and ESKAPE bacteria by using hydrogen peroxide plasma. MATERIAL AND METHODS We examined the disinfection capacity of hydrogen peroxide plasma against the SARS-CoV-2 and 2 members of the ESKAPE bacteria (Acinetobacter baumannii and Staphylococcus aureus) through a study of artificial contamination in situ of N95 masks. Amplification of specific genes by real-time reverse transcription polymerase chain reaction of SARS-CoV-2 and microbiological culture of ESKAPE bacteria was performed before and after the disinfection process. RESULTS SARS-CoV-2 was not detected in all assays using 5 different concentrations of the virus, and A baumannii and S aureus were not cultivable with inoculums of 102 to 106 CFU after disinfection tests of N95 masks with hydrogen peroxide plasma. CONCLUSION Disinfection of N95 masks by using the hydrogen peroxide plasma technology can be an alternative for their reuse in a shortage situation. Implications for the use of disinfection technologies of N95 masks and the safety of health personnel are discussed.
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Affiliation(s)
| | | | | | - Sergio Meneses-Cruz
- Servicio Central de Esterilización y Reprocesamiento, Hospital Juárez de México, Ciudad de México, Mexico
| | | | - Clemente Cruz-Cruz
- División de Investigación, Hospital Juárez de México, Ciudad de México, Mexico
| | | | | | - Erika Gómez-Zamora
- División Gineco Pediátrica, Hospital Juárez de México, Ciudad de México, Mexico
| | - Sonia Chávez-Ocaña
- Laboratorio de Diagnóstico Molecular, Hospital Juárez de México, Ciudad de México, Mexico
| | - Oscar Sosa-Hernández
- Hospital General de Zona 2 Benigno Arriaga, Instituto Mexicano del Seguro Social (IMSS), Tequisquiapan, San Luis Potosí, México
| | - Antonio Aguilar-Rojas
- Unidad de Vigilancia Epidemiologica Hospitalaria, Hospital Juárez de México, Ciudad de México, Mexico
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Liao X, Cullen PJ, Muhammad AI, Jiang Z, Ye X, Liu D, Ding T. Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09222-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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41
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Los A, Ziuzina D, Boehm D, Cullen PJ, Bourke P. Inactivation Efficacies and Mechanisms of Gas Plasma and Plasma-Activated Water against Aspergillus flavus Spores and Biofilms: a Comparative Study. Appl Environ Microbiol 2020; 86:e02619-19. [PMID: 32086309 PMCID: PMC7170485 DOI: 10.1128/aem.02619-19] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Accepted: 02/12/2020] [Indexed: 01/24/2023] Open
Abstract
Atmospheric cold plasma (ACP) treatment is an emerging food technology for product safety and quality retention, shelf-life extension, and sustainable processing. The activated chemical species of ACP can act rapidly against microorganisms without leaving chemical residues on food surfaces. The main objectives of this study were to investigate the efficiency and mechanisms of inactivation of fungal spores and biofilms by ACP and to understand the effects of the gas-mediated and liquid-mediated modes of application against important fungal contaminants. Aspergillus flavus was selected as the model microorganism. A. flavus spores were exposed to either gas plasma (GP) or plasma-activated water (PAW), whereas gas plasma alone was used to treat A. flavus biofilms. This study demonstrated that both GP and PAW treatments independently resulted in significant decreases of A. flavus metabolic activity and spore counts, with maximal reductions of 2.2 and 0.6 log10 units for GP and PAW, respectively. The characterization of the reactive oxygen and nitrogen species in PAW and spore suspensions indicated that the concentration of secondary reactive species was an important factor influencing the antimicrobial activity of the treatment. The biofilm study showed that GP had detrimental effects on biofilm structure; however, the initial inoculum concentration prior to biofilm formation can be a crucial factor influencing the fungicidal effects of ACP.IMPORTANCE The production of mycotoxin-free food remains a challenge in both human and animal food chains. A. flavus, a mycotoxin-producing contaminant of economically important crops, was selected as the model microorganism to investigate the efficiency and mechanisms of ACP technology against fungal contaminants of food. Our study directly compares the antifungal properties of gas plasma (GP) and plasma-activated water (PAW) against fungi as well as reporting the effects of ACP treatment on biofilms produced by A. flavus.
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Affiliation(s)
- Agata Los
- Plasma Research Group, School of Food Science and Environmental Health, Technological University of Dublin, Dublin, Ireland
| | - Dana Ziuzina
- Plasma Research Group, School of Food Science and Environmental Health, Technological University of Dublin, Dublin, Ireland
| | - Daniela Boehm
- Plasma Research Group, School of Food Science and Environmental Health, Technological University of Dublin, Dublin, Ireland
| | - Patrick J Cullen
- Plasma Research Group, School of Food Science and Environmental Health, Technological University of Dublin, Dublin, Ireland
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia
| | - Paula Bourke
- Plasma Research Group, School of Food Science and Environmental Health, Technological University of Dublin, Dublin, Ireland
- School of Biological Sciences, Institute for Global Food Security, Queens University Belfast, Belfast, United Kingdom
- Plasma Research Group, School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin, Ireland
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42
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Pool Boiling Heat Transfer Coefficient of Low-Pressure Glow Plasma Treated Water at Atmospheric and Reduced Pressure. ENERGIES 2019. [DOI: 10.3390/en13010069] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
This paper investigates the influence of low-pressure glow plasma water treatment on boiling phenomenon. The presented results show the novel influence and potential new applications of low-pressure glow plasma treated water. Low-pressure glow plasma water treatment affects some of its physical properties such as surface tension, pH, and electric conductivity; this is due to changes in the water structure. An experimental analysis aimed to investigate the effect of such a treatment on the boiling heat transfer coefficient of water, and to assess the stability of GPTW. The experiments were carried out at atmospheric and reduced pressure for heat fluxes up to 70 kW/m2. The analysis shows significant deterioration of the boiling heat transfer coefficient under reduced pressure. In addition, the plasma treatment process had no significant effect on the thermal conductivity of water, as confirmed experimentally. A slight increase was observed, but it was within the measuring error range of the instruments used.
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