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Ramezan Y, Kamkari A, Lashkari A, Moradi D, Tabrizi AN. A review on mechanisms and impacts of cold plasma treatment as a non-thermal technology on food pigments. Food Sci Nutr 2024; 12:1502-1527. [PMID: 38455202 PMCID: PMC10916563 DOI: 10.1002/fsn3.3897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/31/2023] [Accepted: 12/05/2023] [Indexed: 03/09/2024] Open
Abstract
Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Armita Lashkari
- Department of Food Science and TechnologyIslamic Azad University, Tehran North BranchTehranIran
| | - Donya Moradi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition & Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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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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3
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Application of essential oils as sanitizer alternatives on the postharvest washing of fresh produce. Food Chem 2023; 407:135101. [PMID: 36481474 DOI: 10.1016/j.foodchem.2022.135101] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/24/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022]
Abstract
Growers commonly wash fresh produce with chemical sanitizers during postharvest handling. However, these sanitizers can be harsh to washing systems and pose a health risk to workers. Essential oils (EOs) can be used as alternatives to chemical sanitizers in produce washing. Previous studies reveal that the EOs from thyme, oregano, cinnamon, and clove are the main EOs evaluated in the studies as potential sanitizers for the washing of produce. The use of EOs and surfactants, such as tween80 and cetylpyridinium chloride, might be used to improve the antimicrobial activity of emulsions. However, studies are still required to evaluate the potential effect of different chemical components of EOs and preparations. Also, it is recommended that researchers focus on overcoming obstacles regarding EOs application in washing systems, including the high levels of EO required to reduce bacterial growth, undesired organoleptic impact on produce, and the poor solubility of EOs in aqueous solution.
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Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits. Foods 2023; 12:foods12061160. [PMID: 36981087 PMCID: PMC10048100 DOI: 10.3390/foods12061160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36–68.43 to 62.13–63.11%) and an increased soluble solids content (from 27.16–27.24 to 31.45–33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00–6.28 to 4.89–5.29) with an increase in acidity (from 0.12–0.14 to 0.23–0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22–12.36 to 3.19–5.17 mg GAE/g) and antioxidant activity (from 44.11–68.26 to 23.84–38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87–55.92 to 41.68–45.68) and b* (from 36.25–37.09 to 23.59–25.42) values of all samples, while the a* value of all samples increased (from 1.29–1.40 to 2.22–2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21–8.66 to 6.71–7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.
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Galassi A, Ferrucci L, Costanzi M, Vallone L. Atmosferic pressure non-thermal plasma: Preliminary investigation. Ital J Food Saf 2022; 11:10043. [PMID: 36590021 PMCID: PMC9795819 DOI: 10.4081/ijfs.2022.10043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 09/01/2022] [Indexed: 12/12/2022] Open
Abstract
Antibacterial activity of atmosferic pressure non-thermal plasma (APNTP) was assessed for bacterial, yeast and mold strains. This investigation is to be considered preliminary: a second step is envisaged in which the efficacy of the technique and the device will be assessed directly on food of animal and plant origin. The strains (ATCC or wild type) of Listeria innocua, Escherichia coli, Salmonella thyphimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Proteus mirabilis (bacteria); Alternaria alternata, Aspergillus flavus, Cladosporium herbarum, Fusarium graminearum, Geotrichum candidum, Penicillium roqueforti, Rhizopus nigricans (moulds); Candida parapsilosis and Candida albicans (yeasts) were subjected to plasma plume generated by the action of electric fields with a gas mixture (oxygen and helium) delivered for 5 min at a distance of 2 cm. Types of experiments were listed as following: microorganism at concentration 1×10^8 and 1×104 cfu on PCA (Plate Count Agar); Listeria innocua and Salmonella thiphymurium at concentration 1×10^4 cfu on semi-synthetic and synthetic medium; mycetes (moulds and yeasts) at concentration 1×10^8 and 1×10^4 cfu on SDA (Sabouraud Dextrose Agar). The results obtained on the bacteria subjected to atmospheric cold plasma were evident on all the strains tested except for Proteus mirabilis (1×10^8 cfu), most evident at a concentration of 1×10^4 cfu, not only on culture media PCA but also on semi-synthetic medium and jelly meat-PCA medium. In spite of bacterial results, treatment with plasma plume did not decrease or inhibit of fungal growth. That means plasma plume was neither fungicidal nor fungistatic activities.
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Affiliation(s)
| | | | | | - Lisa Vallone
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Lodi,Dipartimento VESPA, Via dell’Università n. 9, Lodi, Italy. Tel. +39250334312.
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Kaur R, Kaur L, Gupta TB, Singh J, Bronlund J. Multitarget preservation technologies for chemical-free sustainable meat processing. J Food Sci 2022; 87:4312-4328. [PMID: 36120824 PMCID: PMC9825855 DOI: 10.1111/1750-3841.16329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 01/11/2023]
Abstract
Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Lovedeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd, Hopkirk Research InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Jaspreet Singh
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - John Bronlund
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
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Kumar D, Yadav GP, Dalbhagat CG, Mishra HN. Effects of Cold Plasma on Food Poisoning Microbes and Food Contaminants including Toxins and Allergens: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Devesh Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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Ansari A, Parmar K, Shah M. A comprehensive study on decontamination of food-borne microorganisms by cold plasma. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100098. [PMID: 35769398 PMCID: PMC9235041 DOI: 10.1016/j.fochms.2022.100098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 02/10/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.
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Affiliation(s)
- Aasi Ansari
- Department of Nuclear Science, School of Technology, Pandit Deendayal Energy University, Gandhinagar, Gujarat, India
| | - Karan Parmar
- Department of Nuclear Science, School of Technology, Pandit Deendayal Energy University, Gandhinagar, Gujarat, India
| | - Manan Shah
- Department of Chemical Engineering, School of Technology, Pandit Deendayal Energy University, Gandhinagar, Gujarat, India
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9
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Recent Advances in Cold Plasma Technology for Food Processing. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09317-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Yadav B, Roopesh M. Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study. Food Microbiol 2022; 104:103976. [DOI: 10.1016/j.fm.2021.103976] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 12/02/2021] [Accepted: 12/23/2021] [Indexed: 12/25/2022]
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11
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Li Z, Deng S, Chen J. Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD-ACP): Improved Functional Properties of Soy Protein Film. Foods 2022; 11:foods11091196. [PMID: 35563919 PMCID: PMC9099683 DOI: 10.3390/foods11091196] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/15/2022] [Accepted: 04/18/2022] [Indexed: 02/04/2023] Open
Abstract
Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal conditions for the preparation of the film were determined for soy protein (10%), glycerol (2.8%), ACP treatment at 30 kV for 3 min, on the basis of elongation at the break, and water vapor permeability. Under the optimal conditions, the ACP–treated films exhibited enhanced polarity according to the increased values of solubility, swelling index, and moisture content, compared with the untreated counterpart. An increase in the hydrophilicity is also confirmed by the water contact angle analysis, which decreased from 87.9° to 77.2° after ACP pretreatment. Thermostability was also improved by ACP exposure in terms of DSC analysis. SEM images confirmed the tiny pores and cracks on the surface of film could be lessened by ACP pretreatment. Variations in the Fourier transform infrared spectroscopy indicated that some hydrophilic groups were formed by ACP pretreatment. Atomic force microscopy data revealed that the roughness of soy protein film which was pretreated by ACP was lower than that of the control group, with an Rmax value of 88.4 nm and 162.7 nm for the ACP- treated and untreated samples, respectively. The soy protein film was characterized structurally by FT–IR and DSC, and morphological characterization was done by SEM and AFM. The soy protein film modified by ACP was more stable than the control group. Hence, the great potential in improving the properties of the film enables ACP treatment to be a feasible and promising alternative to other modification methods.
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Affiliation(s)
- Zhibing Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
| | - Jing Chen
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (Z.L.); (S.D.)
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316022, China
- Correspondence:
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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Sriraksha MS, Ayenampudi SB, Noor M, Raghavendra S, Chakka AK. Cold plasma technology: An insight on its disinfection efficiency of various food systems. FOOD SCI TECHNOL INT 2022; 29:428-441. [PMID: 35345915 DOI: 10.1177/10820132221089169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.
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Affiliation(s)
- M S Sriraksha
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Surendra Babu Ayenampudi
- Hindustan Institute of Science and Technology (Deemed to be university), Chennai, Tamil Nadu, India
| | - Mizna Noor
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - S.N. Raghavendra
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
| | - Ashok Kumar Chakka
- Department of Post Graduate Studies & Research in Food Science, St Aloysius College (Autonomous), Mangaluru, Karnataka, India
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14
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Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108338] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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16
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Trevisani M, Cevoli C, Ragni L, Cecchini M, Berardinelli A. Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets. Front Microbiol 2021; 12:653597. [PMID: 34385982 PMCID: PMC8353460 DOI: 10.3389/fmicb.2021.653597] [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: 01/14/2021] [Accepted: 07/01/2021] [Indexed: 11/25/2022] Open
Abstract
Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored at 0–5°C was evaluated. Mackerel filets were artificially inoculated with Morganella psychrotolerans and Photobacterium phosphoreum and exposed to NTAP to evaluate its effect on their viability and the histidine decarboxylase (HDC) activity in broth cultures and the accumulation of histamine in fish samples, stored on melting ice or at fridge temperature (5°C). NTAP treatment was made under wet conditions for 30 min, using a dielectric barrier discharge (DBD) reactor. The voltage output was characterized by a peak-to-peak value of 13.8 kV (fundamental frequency around 12.7 KHz). This treatment resulted in a significant reduction of the number of M. psychrotolerans and P. phosphoreum (≈3 log cfu/cm2) on skin samples that have been prewashed with surfactant (SDS) or SDS and lactic acid. A marked reduction of their histamine-producing potential was also observed in HDC broth incubated at either 20 or 5°C. Lower accumulation of histamine was observed in NTAP-treated mackerel filets that have been inoculated with M. psychrotolerans or P. phosphoreum and pre-washed with either normal saline or SDS solution (0.05% w/v) and stored at 5°C for 10 days. Mean histamine level in treated and control groups for the samples inoculated with either M. psychrotolerans or P. phosphoreum (≈5 log cfu/g) varied from 7 to 32 and from 49 to 66 μg/g, respectively. No synergistic effect of SDS was observed in the challenge test on meat samples. Any detectable amount of histamine was produced in the meat samples held at melting ice temperature (0–2°C) for 7 days. The effects of NTAP on the quality properties of mackerel’s filets were negligible, whereas its effect on the psychrotrophic HPB might be useful when time and environmental conditions are challenging for the cool-keeping capacity throughout the transport/storage period.
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Affiliation(s)
- Marcello Trevisani
- Department of Veterinary Medical Science, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Matilde Cecchini
- Department of Veterinary Medical Science, Alma Mater Studiorum - University of Bologna, Bologna, Italy
| | - Annachiara Berardinelli
- Department of Industrial Engineering, University of Trento, Trento, Italy.,Centre Agriculture Food Environment, University of Trento, Trento, Italy
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17
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Costello KM, Smet C, Gutierrez-Merino J, Bussemaker M, Van Impe JF, Velliou EG. The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments. Int J Food Microbiol 2020; 337:108948. [PMID: 33197682 DOI: 10.1016/j.ijfoodmicro.2020.108948] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/14/2020] [Accepted: 10/25/2020] [Indexed: 12/14/2022]
Abstract
Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (planktonic growth/surface colonies) and/or the food structure itself (liquid/solid surface) can impact the inactivation efficacy of these novel processing methods. More specifically, cells grown as colonies on a solid(like) surface experience a completely different growth environment to cells grown planktonically in liquid, and thus could display a different response to novel processing treatments through stress adaptation and/or cross protection mechanisms. The order in which combined treatments are applied could also impact their efficacy, especially if the mechanisms of action are complementary. This work presents a fundamental study on the efficacy of CAP and nisin, alone and combined, as affected by food system structure. More specifically, Listeria innocua was grown planktonically (liquid broth) or on a viscoelastic Xanthan gum gel system (1.5% w/v) and treated with CAP, nisin, or a combination of the two. Both the inactivation system, i.e., liquid versus solid(like) surface and the growth characteristics, i.e., planktonic versus colony growth, were shown to impact the treatment efficacy. The combination of nisin and CAP was more effective than individual treatments, but only when nisin was applied before the CAP treatment. This study provides insight into the environmental stress response/adaptation of L. innocua grown on structured systems in response to natural antimicrobials and novel processing technologies, and is a step towards the faster delivery of these food decontamination methods from the bench to the food industry.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Cindy Smet
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Ghent, Belgium
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- School of Biosciences and Medicine, University of Surrey, Guildford GU2 7XH, UK
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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18
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Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods 2020; 9:foods9101435. [PMID: 33050551 PMCID: PMC7599535 DOI: 10.3390/foods9101435] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/27/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.
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19
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The Effects of Plasma on Plant Growth, Development, and Sustainability. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10176045] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Cold atmospheric or low pressure plasma has activation effects on seed germination, plant growth and development, and plant sustainability, and prior experimental studies showing these effects are summarized in this review. The accumulated data indicate that the reactive species generated by cold plasma at atmospheric or low pressure may be involved in changing and activating the physical and chemical properties, physiology, and biochemical and molecular processes in plants, which enhances germination, growth, and sustainability. Although laboratory and field experiments are still required, plasma may represent a tool for efficient adaptation to changes in the climate and agricultural environments.
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20
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Yoo JH, Baek KH, Heo YS, Yong HI, Jo C. Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action. Food Microbiol 2020; 93:103611. [PMID: 32912582 DOI: 10.1016/j.fm.2020.103611] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 12/14/2022]
Abstract
We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure plasma (EAP), individually or in combination, against Escherichia coli O157:H7 and Staphylococcus aureus. The bactericidal effect of the combined treatment was also investigated in inoculated beef jerky. For both pathogens, clove oil and EAP single treatments resulted in less than 3.0-log reductions, whereas the combined treatment resulted in more than 7.5-log reductions. The disc-diffusion assay and gas chromatography-mass spectrometry showed no changes in both the clear zone diameter and chemical composition of clove oil before and after the EAP treatment. Significant changes in cell membrane permeability and cell morphology resulting from the combined treatment of clove oil and EAP were evidenced by increased in UV absorption of cell supernatants, increased cell staining with propidium iodide, and changes in cell structure revealed by transmission electron microscopy. The synergistic bactericidal effects of clove oil and EAP against both pathogens were also observed in inoculated beef jerky, but the treatments were less effective against S. aureus, presumably due to thicker peptidoglycan layer. Experiments also demonstrated that the synergistic bactericidal effects between clove oil and EAP are due to clove oil increasing the susceptibility of the bacteria to subsequent EAP treatment, and does not involve alteration of the antibacterial activity of clove oil by EAP.
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Affiliation(s)
- Ji Hyun Yoo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Ye Seul Heo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, 25354, Republic of Korea.
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21
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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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22
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Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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23
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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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24
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Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Exploiting the synergism among physical and chemical processes for improving food safety. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2018.08.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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25
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Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. Int J Food Microbiol 2019; 295:41-48. [DOI: 10.1016/j.ijfoodmicro.2019.02.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/18/2022]
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26
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Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves. Food Chem 2019; 271:122-128. [DOI: 10.1016/j.foodchem.2018.07.203] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 07/17/2018] [Accepted: 07/26/2018] [Indexed: 12/21/2022]
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27
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Kang JH, Song KB. Combined effect of a positively charged cinnamon leaf oil emulsion and organic acid on the inactivation of Listeria monocytogenes inoculated on fresh-cut Treviso leaves. Food Microbiol 2018; 76:146-153. [PMID: 30166135 DOI: 10.1016/j.fm.2018.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 04/09/2018] [Accepted: 05/14/2018] [Indexed: 11/17/2022]
Affiliation(s)
- Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
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28
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Tadepalli S, Bridges DF, Driver R, Wu VCH. Effectiveness of different antimicrobial washes combined with freezing against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated on blueberries. Food Microbiol 2018; 74:34-39. [PMID: 29706335 DOI: 10.1016/j.fm.2018.02.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/18/2018] [Accepted: 02/25/2018] [Indexed: 10/17/2022]
Abstract
To ensure the safety of produce, including blueberries, elimination of potential pathogens is critical. This study evaluated the efficacy of antimicrobial washes when coupled with frozen storage against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on wild blueberries. Inoculated blueberries were sprayed with antimicrobial solutions at different concentrations for various contact times (chlorine dioxide -2.5, 5, 10, and 15 ppm for 10 s, 1, 5, and 10 min; chlorine -100, 150, and 200 ppm for 10s, 1, 5, and 10 min; lactic acid 1 and 2% for 5, 10 and 20 min) and following treatment, stored at -12 °C for 1 week. Compared to antimicrobial washing alone, the additional freezing significantly reduced pathogens (P < 0.05). Concentrations of all three antimicrobials combined with freezing reduced L. monocytogenes to undetectable levels (detection limit < 1 log CFU/g). The greatest reduction of E. coli O157:H7 (4.4 log CFU/g) and Salmonella (5.4 log CFU/g) was achieved by 2% lactic acid or 200 ppm Cl2 followed with frozen storage. These antimicrobials maintained the visual quality of blueberries and did not leave detectable residues. In conclusion, antimicrobial washes, when combined with frozen storage, effectively reduce the risk of pathogen contamination on blueberries.
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Affiliation(s)
- Shravani Tadepalli
- Pathogenic Microbiology Laboratory, University of Maine, Orono, ME 04469-5735, USA
| | - David F Bridges
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
| | - Randilyn Driver
- Pathogenic Microbiology Laboratory, University of Maine, Orono, ME 04469-5735, USA
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA.
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29
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Pankaj SK, Wan Z, Keener KM. Effects of Cold Plasma on Food Quality: A Review. Foods 2018; 7:foods7010004. [PMID: 29301243 PMCID: PMC5789267 DOI: 10.3390/foods7010004] [Citation(s) in RCA: 195] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/18/2017] [Indexed: 01/22/2023] Open
Abstract
Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various products. This review also discusses the negative impacts and limitations posed by CP technology for food products. The limited studies on interactions of CP species with food components at the molecular level offers future research opportunities. It also highlights the need for optimization studies to mitigate the negative impacts on visual, chemical, nutritional and functional properties of food products. The design versatility, non-thermal, economical and environmentally friendly nature of CP offers unique advantages over traditional processing technologies. However, CP processing is still in its nascent form and needs further research to reach its potential.
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Affiliation(s)
- Shashi K Pankaj
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Zifan Wan
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Kevin M Keener
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
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30
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Chizoba Ekezie FG, Sun DW, Cheng JH. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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