1
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Somerton BT, Morgan BL. Comparison of plate counting with flow cytometry, using four different fluorescent dye techniques, for the enumeration of Bacillus cereus in milk. J Microbiol Methods 2024; 223:106978. [PMID: 38936432 DOI: 10.1016/j.mimet.2024.106978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/23/2024] [Accepted: 06/24/2024] [Indexed: 06/29/2024]
Abstract
This study aimed to compare the performance of flow cytometry methods with plate counting for the enumeration of bacteria, using Bacillus cereus as a model organism. It was found that the cFDA-propidium iodide, CellROX™ Green-propidium iodide, and DiOC2 dye techniques had similar accuracy to plate counting, while the SYTO 24-propidium iodide dye technique was not as accurate. The four dye techniques had comparable precision to plate counting, with the CellROX™ Green-propidium iodide dye having the greatest precision. The consistency of the position and shape of the cell clusters on the flow cytometry plots, and the extent of separation of the cell from background clusters, was greatest with the DiOC2 and CellROX™ Green-propidium iodide dyes. Furthermore, the DiOC2 and CellROX™ Green-propidium iodide dyes performed well, even when a sample was measured containing reconstituted whole milk powder at a 10-1 dilution, without the use of sample preparation to specifically remove the milk constituents prior to measurement. Given gating of only one cell cluster was required to be managed with the DiOC2 dye, to determine the viable number of cells, it was found that the DiOC2 dye had the greatest ease-of-use. Overall, results indicated that the DiOC2 dye is an ideal candidate for the enumeration of viable bacteria in dairy samples on a high-throughput, routine basis.
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Affiliation(s)
- Ben T Somerton
- Fonterra Research & Development Centre, Fonterra, Palmerston North, New Zealand.
| | - Brooke L Morgan
- Fonterra Research & Development Centre, Fonterra, Palmerston North, New Zealand
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2
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Oliulla H, Mizan MFR, Ashrafudoulla M, Meghla NS, Ha AJW, Park SH, Ha SD. The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry. Meat Sci 2024; 217:109596. [PMID: 39089085 DOI: 10.1016/j.meatsci.2024.109596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 08/03/2024]
Abstract
The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.
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Affiliation(s)
- Humaun Oliulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Nigar Sultana Meghla
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea
| | - Angela Jie-Won Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea; Grand Hyatt Hotel Jeju, 12 Noyeon Ro, Jeju, Jeju-Do, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Biotechnology, Chung-Ang University, Anseong-Si, Gyeonggi-Do 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, 4726 Seodong-daero, Anseong, Gyeonggido 17546, Republic of Korea.
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3
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Bayati M, Lund MN, Tiwari BK, Poojary MM. Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13376. [PMID: 38923698 DOI: 10.1111/1541-4337.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a "clean and green" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
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Affiliation(s)
- Mohammad Bayati
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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4
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Barjasteh A, Kaushik N, Choi EH, Kaushik NK. Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging. Int J Mol Sci 2024; 25:6638. [PMID: 38928343 PMCID: PMC11203612 DOI: 10.3390/ijms25126638] [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: 05/23/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Increasing the number of resistant bacteria resistant to treatment is one of the leading causes of death worldwide. These bacteria are created in wounds and injuries and can be transferred through hospital equipment. Various attempts have been made to treat these bacteria in recent years, such as using different drugs and new sterilization methods. However, some bacteria resist drugs, and other traditional methods cannot destroy them. In the meantime, various studies have shown that cold atmospheric plasma can kill these bacteria through different mechanisms, making cold plasma a promising tool to deactivate bacteria. This new technology can be effectively used in the food industry because it has the potential to inactivate microorganisms such as spores and microbial toxins and increase the wettability and printability of polymers to pack fresh and dried food. It can also increase the shelf life of food without leaving any residue or chemical effluent. This paper investigates cold plasma's potential, advantages, and disadvantages in the food industry and sterilization.
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Affiliation(s)
- Azadeh Barjasteh
- Department of Physics, Lorestan University, Khorramabad 68151-44316, Iran;
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong 18323, Republic of Korea;
| | - Eun Ha Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
| | - Nagendra Kumar Kaushik
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
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5
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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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6
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Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [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: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
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Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
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7
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Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour 2023; 43:1087-1110. [PMID: 37969327 PMCID: PMC10636222 DOI: 10.5851/kosfa.2023.e31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 11/17/2023] Open
Abstract
The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Taemin Kang
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Kaushalya N. Wijayasekara
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
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8
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Khumsupan D, Lin SP, Hsieh CW, Santoso SP, Chou YJ, Hsieh KC, Lin HW, Ting Y, Cheng KC. Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry. Molecules 2023; 28:4903. [PMID: 37446565 DOI: 10.3390/molecules28134903] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.
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Affiliation(s)
- Darin Khumsupan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402, Taiwan
| | | | - Yu-Jou Chou
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Hsieh
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404327, Taiwan
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9
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Weihe T, Yao Y, Opitz N, Wagner R, Krall J, Schnabel U, Below H, Ehlbeck J. Plasma-Treated Water: A Comparison with Analog Mixtures of Traceable Ingredients. Microorganisms 2023; 11:microorganisms11040932. [PMID: 37110355 PMCID: PMC10146649 DOI: 10.3390/microorganisms11040932] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
Plasma-treated water (PTW) possess anti-microbial potential against Pseudomonas fluorescence, which is observable for both suspended cells and cells organized in biofilms. Against that background, the chemical composition of PTW tends to focus. Various analytical techniques have been applied for analyses, which reveal various traceable reactive oxygen and nitrogen compounds (RONS). Based on these findings, it is our aim to generate a PTW analog (anPTW), which has been compared in its anti-microbial efficiency with freshly generated PTW. Additionally, a solution of every traceable compound of PTW has been mixed according to their PTW concentration. As references, we treated suspended cells and mature biofilms of P. fluorescence with PTW that originates from a microwave-driven plasma source. The anti-microbial efficiency of all solutions has been tested based on a combination of a proliferation, an XTT, and a live–dead assay. The outcomes of the test proved an anti-microbial power of PTW that suggests more active ingredients than the traceable compounds HNO3, HNO2, and H2O2 or the combined mixture of the analog.
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Affiliation(s)
- Thomas Weihe
- Department of Plasma Biotechnology, Leibniz Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | - Yijiao Yao
- Department of Plasma Biotechnology, Leibniz Institute for Plasma Science and Technology, 17489 Greifswald, Germany
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AD, UK
| | - Nevin Opitz
- Institute for Hygiene and Environmental Medicine, Greifswald University Hospital, 17489 Greifswald, Germany
| | - Robert Wagner
- Department of Plasma Biotechnology, Leibniz Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | - Johanna Krall
- Center of Microbiology and Environmental System Science, Division of Terrestrial Ecosystem Research, University of Vienna, 1010 Vienna, Austria
| | - Uta Schnabel
- Department of Plasma Biotechnology, Leibniz Institute for Plasma Science and Technology, 17489 Greifswald, Germany
| | - Harald Below
- Independent Researcher, 17489 Greifswald, Germany
| | - Jörg Ehlbeck
- Department of Plasma Biotechnology, Leibniz Institute for Plasma Science and Technology, 17489 Greifswald, Germany
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10
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Yadav B, Roopesh MS. In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of Listeria monocytogenes. Microorganisms 2023; 11:microorganisms11030682. [PMID: 36985254 PMCID: PMC10057520 DOI: 10.3390/microorganisms11030682] [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: 01/24/2023] [Revised: 02/17/2023] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Atmospheric cold plasma (ACP) treatment can reduce bacterial pathogens in foods. Additional reduction in bacterial cells during storage after ACP treatment was previously reported. The underlying mechanisms of bacterial inactivation during ACP treatment and post-treatment storage need to be understood. This study investigated the changes in the morpho-physiological status of Listeria monocytogenes on ham surfaces after post-ACP-treatment storage of 1 h, 24 h, and 7 days at 4 °C. The membrane integrity, intracellular oxidative stress, and esterase activity of L. monocytogenes were evaluated by flow cytometry. L. monocytogenes cells were under high oxidative stress conditions with slightly permeabilized membranes after 1 h of post-ACP-treatment storage according to the flow cytometry data. During the extended storage of 24 h, the percentage of cells with a slightly permeabilized membrane increased; subsequently, the percentage of cells with intact membranes decreased. The percentage of L. monocytogenes cells with intact membranes decreased to <5% with a treatment time of 10 min and after 7 days of post-treatment storage. In addition, the percentage of L. monocytogenes cells under oxidation stress decreased to <1%, whereas the percentage of cells with completely permeabilized membranes increased to more than 90% for samples treated with ACP for 10 min and 7 days of post-treatment storage. With increased ACP treatment time, for 1 h stored samples, the percentage of cells with active esterase and slightly permeabilized membranes increased. However, during the extended post-treatment storage of 7 days, the percentage of cells with active esterase and slightly permeabilized membranes decreased to below 1%. At the same time, the percentage of cells with permeabilized membrane increased to more than 92% with an increase in ACP treatment time of 10 min. In conclusion, the higher inactivation after 24 h and 7 days post-ACP-treatment storage compared to 1 h stored samples correlated with the loss of esterase activity and membrane integrity of L. monocytogenes cells.
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Affiliation(s)
- Barun Yadav
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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11
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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12
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Roshanak S, Maleki M, Sani MA, Tavassoli M, Pirkhezranian Z, Shahidi F. The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties. Int J Food Microbiol 2023; 388:110066. [PMID: 36610235 DOI: 10.1016/j.ijfoodmicro.2022.110066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 12/15/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022]
Abstract
Atmospheric cold plasma (ACP) is an innovative non-thermal decontamination technology that is considered a great alternative to conventional preservation methods. Most importantly, improving microbial safety along with maintaining the sensory and quality properties of the treated foods, especially for perishable products. Hence, this study aimed to investigate the antimicrobial effects of novel dielectric barrier discharge (DBD) and Jet cold plasma systems and their impact on the physicochemical, color, and sensory properties of refrigerated hamburger samples. In the current study, hamburger samples were inoculated with Staphylococcus aureus, Escherichia coli, Molds and Yeasts microbial suspension (~106 CFU/mL), and then were treated with argon (Ar), helium (He), nitrogen (N), and atmosphere (Atm) gases at different times (s) (0, 30, 60, 90, 180, 360). Similarly, uninoculated samples were considered for total viable count (TVC) testing. The results exhibited that plasma system type, gas type, and treatment time had a significant antimicrobial effect with a microbial reduction ranging from 0.01 to 2 log CFU/g and 0.04-1.5 log CFU/g for DBD and Jet plasma systems, respectively. Also, a treatment time longer than 90 s for DBD and 180 s for jet resulted in a significant reduction in microbial count. The ability of atmospheric cold plasma to inactivate tested foodborne pathogenic bacteria (E. coli and S. aureus) was stronger than other gases because the concentration of O3 and NO gases in atmospheric plasma is higher than other used plasma gases. Surface color measurements (L*, a* and b*) of samples in both methods (DBD and Jet) were not significantly affected. Moreover, samples treated with various plasma gases have indicated insignificant oxidation changes (Thiobarbituric acid assay). These outcomes can assist to reduce microbial contamination and oxidation of hamburgers as a high-consumption and perishable product using ACP technology. Owing to the non-thermal nature of ACP, samples treated with ACP have exhibited no or least effects on the physical, chemical, and sensory features of various food products. As a result, cold plasma innovative technology can be proposed and used as an efficient preservative method to increase the shelf life of food products.
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Affiliation(s)
- Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Maleki
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zana Pirkhezranian
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
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13
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Boonyawan D, Lamasai K, Umongno C, Rattanatabtimtong S, Yu L, Kuensaen C, Maitip J, Thana P. Surface dielectric barrier discharge plasma-treated pork cut parts: bactericidal efficacy and physiochemical characteristics. Heliyon 2022; 8:e10915. [PMID: 36247123 PMCID: PMC9561744 DOI: 10.1016/j.heliyon.2022.e10915] [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: 12/18/2021] [Revised: 03/09/2022] [Accepted: 09/28/2022] [Indexed: 11/30/2022] Open
Abstract
Maintaining agro-food product safety remains a significant challenge for satisfying local and global consumers in tropical countries. This issue has been growing due to new pathogen strains, low infectious doses, increased virulence, antibiotic resistance, cross-contamination or recontamination of foods, food-contact surfaces, and biocontamination of water within the food production chain. To respond to this situation, we studied the inactivation efficacy of surface dielectric barrier discharge (SDBD) plasma against pathogens on the surface of various pork cut parts, including the loin, hip, belly, liver, and intestine. The SDBD plasma was operated at 0.30 W/cm2 in ambient air, with a gap of 5.0 mm between the plasma generator and the sample surface. Up to 96% germicidal efficiency against surface pathogens were observed, showing after 1 min of SDBD plasma exposure. Visualization of reactive species deposition on the treated surface using KI-starch agar gel reagent indicated a non-uniform distribution of the SDBD-generated reactive species on the treated surface. Following the indirect plasma treatment by the SDBD reactor, the overall color of pork cut samples after plasma treatment was significantly different compared with before. However, the surface morphology and structural characterization of the treated pork cut samples were not significantly altered, and residual nitrites and nitrates were lower than the restriction level for safe consumption. The SDBD reactor should be developed further to produce a uniform distribution of reactive species on the meat surface for the improvement of the decontamination effect without undesirable effects on meat quality parameters.
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Affiliation(s)
- D. Boonyawan
- Plasma and Beam Physics Research Facility, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - K. Lamasai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - C. Umongno
- Plasma and Beam Physics Research Facility, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - S. Rattanatabtimtong
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
| | - L.D. Yu
- Plasma and Beam Physics Research Facility, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - C. Kuensaen
- International College of Digital Innovation, Chiang Mai University, Chiang Mai 50200, Thailand
| | - J. Maitip
- Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok, Rayong Campus, Rayong 21120, Thailand
| | - P. Thana
- Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok, Rayong Campus, Rayong 21120, Thailand,Corresponding author.
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14
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A Plasma-Based Decontamination Process Reveals Potential for an in-Process Surface-Sanitation Method. PLASMA 2022. [DOI: 10.3390/plasma5030027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Methods, which use an indirect plasma treatment for the inactivation of microorganisms in foods, claim a vastly growing field of research. This paper presents a method that uses plasma-processed air (PPA) as a sanitizer. In addition to a sanitation concept for the decontamination of produce in the value chain, the presented method offers a possible application as an “in-process” surface sanitation. PPA provides antimicrobial-potent species, which are predominantly reactive nitrogen species (RNS); this has an outstanding groove penetration property. In an experimental approach, surfaces, made from materials, which are frequently used for the construction of food-processing plants, were inoculated with different microorganisms. Listeria monocytogenes (ATCC 15313), Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 10538), Salmonella enterica subsp. enterica serovar Typhimurium (ATCC 43971), and Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076) are all microorganisms that frequently appear in foods and possess the risk for cross-contamination from the plant to the produce or vice versa. The contaminated samples were treated for various treatment times (1–5 min) with PPA of different antimicrobial potencies. Subsequently, the microbial load on the specimens was determined and compared with the load of untreated samples. As a result, reduction factors (RF) up to several log10-steps were obtained. Although surface and the bacterial strain showed an influence on the RF, the major influence was seen by a prolongation of the treatment time and an increase in the potency of the PPA.
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15
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A comprehensive study on decontamination of food-borne microorganisms by cold plasma. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100098. [PMID: 35769398 PMCID: PMC9235041 DOI: 10.1016/j.fochms.2022.100098] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 02/10/2022] [Accepted: 03/11/2022] [Indexed: 11/22/2022]
Abstract
Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.
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16
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Pourbagher R, Abbaspour‐Fard MH, Khomeiri M, Sohbatzadeh F, Rohani A. Effects of gas type and cold plasma treatment time on
Lecanicillium fungicola
spores reduction and changes in qualitative, chemical and physiological characteristics of button mushroom during postharvest storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16901] [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)
- Roghayeh Pourbagher
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | | | - Morteza Khomeiri
- Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Basic Sciences University of Mazandaran Babolsar Iran
| | - Abbas Rohani
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
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17
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Akhtar J, Abrha MG, Teklehaimanot K, Gebrekirstos G. Cold plasma technology: fundamentals and effect on quality of meat and its products. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2095987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Affiliation(s)
- Javeed Akhtar
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Mebrhit Gebremariam Abrha
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Kiros Teklehaimanot
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
| | - Gebremeskel Gebrekirstos
- Department of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia
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18
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Zhang Y, Lei Y, Huang S, Dong X, Huang J, Huang M. In-package cold plasma treatment of braised chicken: voltage effect. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Luo J, Xu W, Liu Q, Zou Y, Wang D, Zhang J. Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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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: 4] [Impact Index Per Article: 2.0] [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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22
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Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats. Poult Sci 2022; 101:101793. [PMID: 35325832 PMCID: PMC8942825 DOI: 10.1016/j.psj.2022.101793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/07/2022] [Accepted: 02/17/2022] [Indexed: 11/23/2022] Open
Abstract
This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The chicken skins, breasts, and drumsticks, inoculated with S. Typhimurium, were immersed in AA or PAAA and incubated for 10 min. The S. Typhimurium on the breasts and drumsticks were significantly susceptible to treatment with AA and PAAA, compared to the control group (deionized water treatment), and the population of bacterial cells in PAAA-treated chicken breasts and drumsticks decreased by 0.98 and 1.19 log CFU/g, respectively, compared with AA. The values for pH and 2-thiobarbituric acid reactive substances (TBARS) of PAAA-treated samples decreased significantly compared to the control group. The lightness (L*) values of the chicken breasts after AA and PAAA treatments increased compared to the control group, whereas the value for yellowness (b*) decreased. The scanning electron microscopic (SEM) images and the results for volatile compounds in chicken meat revealed similar patterns, with no significant differences between AA and PAAA treatments. In conclusion, we found that PAAA was more effective than AA and synergistic PAAA treatment of chicken caused to the reduction of S. Typhimurium and improve the meat quality. Therefore, PAAA could be utilized as a promising decontaminant for the chicken meat industry.
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23
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Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112662] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Zand E, Froehling A, Schoenher C, Zunabovic-Pichler M, Schlueter O, Jaeger H. Potential of Flow Cytometric Approaches for Rapid Microbial Detection and Characterization in the Food Industry-A Review. Foods 2021; 10:3112. [PMID: 34945663 PMCID: PMC8701031 DOI: 10.3390/foods10123112] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 12/11/2022] Open
Abstract
As microbial contamination is persistent within the food and bioindustries and foodborne infections are still a significant cause of death, the detection, monitoring, and characterization of pathogens and spoilage microorganisms are of great importance. However, the current methods do not meet all relevant criteria. They either show (i) inadequate sensitivity, rapidity, and effectiveness; (ii) a high workload and time requirement; or (iii) difficulties in differentiating between viable and non-viable cells. Flow cytometry (FCM) represents an approach to overcome such limitations. Thus, this comprehensive literature review focuses on the potential of FCM and fluorescence in situ hybridization (FISH) for food and bioindustry applications. First, the principles of FCM and FISH and basic staining methods are discussed, and critical areas for microbial contamination, including abiotic and biotic surfaces, water, and air, are characterized. State-of-the-art non-specific FCM and specific FISH approaches are described, and their limitations are highlighted. One such limitation is the use of toxic and mutagenic fluorochromes and probes. Alternative staining and hybridization approaches are presented, along with other strategies to overcome the current challenges. Further research needs are outlined in order to make FCM and FISH even more suitable monitoring and detection tools for food quality and safety and environmental and clinical approaches.
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Affiliation(s)
- Elena Zand
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;
| | - Antje Froehling
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, 14469 Potsdam, Germany; (A.F.); (O.S.)
| | - Christoph Schoenher
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences, 1190 Vienna, Austria; (C.S.); (M.Z.-P.)
| | - Marija Zunabovic-Pichler
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences, 1190 Vienna, Austria; (C.S.); (M.Z.-P.)
| | - Oliver Schlueter
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, 14469 Potsdam, Germany; (A.F.); (O.S.)
| | - Henry Jaeger
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;
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25
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Tarabová B, Tampieri F, Maran E, Marotta E, Ostrihoňová A, Krewing M, Machala Z. Chemical and Antimicrobial Effects of Air Non-Thermal Plasma Processing of Fresh Apple Juice with Focus on Safety Aspects. Foods 2021; 10:foods10092055. [PMID: 34574165 PMCID: PMC8471106 DOI: 10.3390/foods10092055] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/16/2022] Open
Abstract
Freshly squeezed apple juice was subjected to air non-thermal plasma treatment to investigate the capability of this processing method to inactivate microorganisms and to evaluate its safety when applied to liquid food products. Two different configurations of a transient spark discharge in ambient air were tested: an electrospray system with the juice flowing directly through the high voltage needle electrode, and a batch system, where the discharge was generated onto the surface of the juice. The key physico-chemical parameters of the juice, such as pH, conductivity, color, transmittance, and Brix degree, did not significantly change upon treatment. The concentration of nitrate ions formed by the plasma was safe, while that of nitrite ions and hydrogen peroxide was initially higher than the safety limits, but decreased within 24 h post treatment. The plasma effect on individual natural components of the juice, such as sugars, organic acids, and polyphenols, treated in water solutions led to their partial or substantial decomposition. However, when these compounds were plasma-treated altogether in the juice, they remained unaffected. The antimicrobial effect of the plasma processing was evaluated via the inoculation of model microorganisms. A stronger (6 log) decontamination was detected for bacteria Escherichia coli with respect to yeast Saccharomyces cerevisiae. Plasma processing led to a substantial extension of the juice shelf-life by up to 26 days if refrigerated, which represents a promising application potential in food technology.
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Affiliation(s)
- Barbora Tarabová
- Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynská Dolina, 84248 Bratislava, Slovakia; (A.O.); (Z.M.)
- Correspondence: (B.T.); (E.M.)
| | - Francesco Tampieri
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy; (F.T.); (E.M.)
| | - Elisabetta Maran
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy; (F.T.); (E.M.)
| | - Ester Marotta
- Department of Chemical Sciences, University of Padova, Via Marzolo 1, 35131 Padova, Italy; (F.T.); (E.M.)
- Correspondence: (B.T.); (E.M.)
| | - Andrea Ostrihoňová
- Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynská Dolina, 84248 Bratislava, Slovakia; (A.O.); (Z.M.)
| | - Marco Krewing
- Applied Microbiology, Faculty of Biology and Biotechnology, Ruhr University Bochum, Universitaetsstr. 150, 44780 Bochum, Germany;
| | - Zdenko Machala
- Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynská Dolina, 84248 Bratislava, Slovakia; (A.O.); (Z.M.)
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26
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Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021; 147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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Affiliation(s)
- Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Alireza Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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27
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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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Nasiru MM, Frimpong EB, Muhammad U, Qian J, Mustapha AT, Yan W, Zhuang H, Zhang J. Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products. Compr Rev Food Sci Food Saf 2021; 20:2626-2659. [PMID: 33876887 DOI: 10.1111/1541-4337.12740] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 12/26/2022]
Abstract
Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD-CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf-life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD-CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD-CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD-CAP. Satisfactory microbial inactivation was observed. In terms of DBD-CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.
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Affiliation(s)
- Mustapha Muhammad Nasiru
- 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Federal University Dutsin-Ma, Kankara-Katsina Road, Dutsin-Ma, Katsina, 821101, Nigeria
| | - Evans Boateng Frimpong
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Umair Muhammad
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, Georgia, USA
| | - 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
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29
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Cheng JH, Chen YQ, Sun DW. Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin. Food Chem 2021; 353:129433. [PMID: 33730665 DOI: 10.1016/j.foodchem.2021.129433] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/21/2020] [Accepted: 02/19/2021] [Indexed: 11/28/2022]
Abstract
Effects of plasma-activated solution (PAS) on the colour and structure of metmyoglobin (metMb) and oxymyoglobin (oxyMb) were investigated and the relationship between discolouration and structure changes was clarified for the first time. Results showed that the colour of PAS-treated metMb faded first, followed by green discolouration, while PAS-treated oxyMb turned from bright red to reddish-brown and then towards green in the end. It was due to the accumulation of H2O2, nitrite and nitrate in PAS with prolonging plasma treatment times. Also, the low concentrations of active species in PAS cannot influence the colour and structure of metMb and oxyMb. The accumulation of active species of H2O2 in PAS was the main reason for destructing myoglobin structure and transforming its colour with prolonging treatment time. Therefore, the concentration of H2O2 should be adjusted to a low level for treating red meats as their colour appearance is mainly determined by metMb and oxyMb.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ya-Qi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. http://www.ucd.ie/refrig
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30
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Huang YM, Chang WC, Hsu CL. Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi. Food Res Int 2021; 141:110108. [PMID: 33641975 DOI: 10.1016/j.foodres.2021.110108] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/20/2020] [Accepted: 01/05/2021] [Indexed: 10/22/2022]
Abstract
This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets. N2 plasma treatment for 12 min reduced NoV viral load (VL) (initial inoculums of 2.7 × 104 copies/g) by 2.17 × 104 copies/g, while air-based or O2-based plasma treatment for 9-12 min could reduce the VL to undetectable levels (below 100 copies/g). Under the same operating condition, the air-based or O2-based plasma treatment might increase slightly TBARS values in sashimi, yet the values (far below 1.0 mg MDA/kg) were within acceptable level for sashimi made with salmon fishes. The APP jets (APPJ) treatments could also retain the pH of sashimi at normal levels (6.29 ~ 6.02) to maintain the quality of salmon sashimi, the color quality of which was not affected evidently. The plasma-induced hardness and springiness changes in salmon sashimi were substantially low. These results suggested APPJ could be implemented as technology for inactivation of food-borne viruses and exhibited a high potential for application in fish sashimi processing, retaining product quality as well.
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Affiliation(s)
- Yi-Ming Huang
- Department of Chemical and Materials Engineering, National Chin-Yi University of Technology, Taichung 41170, Taiwan
| | - Wei-Chih Chang
- Department of Food Science, Tunghai University, Taichung 407, Taiwan
| | - Chuan-Liang Hsu
- Department of Food Science, Tunghai University, Taichung 407, Taiwan.
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31
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Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci 2021; 176:108456. [PMID: 33621829 DOI: 10.1016/j.meatsci.2021.108456] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/15/2020] [Accepted: 02/04/2021] [Indexed: 12/01/2022]
Abstract
The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.
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Affiliation(s)
- Xiaoting 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.
| | - Zhaobin 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.
| | - Mustapha Muhammad Nasiru
- 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.
| | - Yuan Yuan
- 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.
| | - 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.
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32
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Oxidative stress responses of pathogen bacteria in poultry to plasma-activated lactic acid solutions. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107355] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196815] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Current industry needs are related to higher awareness of modern consumers. These consumers are looking for products in which properties such as bioactive compounds are preserved as much as possible. Plasma treatment is one of the most promising nonthermal technologies that can decontaminate food and keep its original properties. Therefore, the aim of this work was to examine the usefulness of atmospheric pressure argon microwave plasma on decontamination of black pepper seeds, allspice berries and juniper berries. The samples were irradiated by plasma for 15–60 s and their physicochemical (dry matter content, water activity, color, total phenolic content, antioxidant activity, piperine content in black pepper seeds) and microbial (bacteria and molds count) quality was evaluated afterwards. Results demonstrated that plasma irradiation for 15 s was sufficient for partial inactivation of A. niger but less effective against the Gram-positive bacterium B. subtilis, regardless of the raw material. At the same time, plasma treatment reduced water activity, which can positively affect further storage of spices. Properly selected plasma parameters may also enhance extractability of phenolics or piperine (from black pepper seeds) and improve antioxidant activity with not very great, but visible, color changes.
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34
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Abstract
Recently, various cold plasma sources have been tested for their bactericidal and fungicidal effects with respect to their application in medicine and agriculture. The purpose of this work is to study the effects of a 2.45 GHz microwave generated plasma torch on a model yeast example Candida glabrata. The microwave plasma was generated by a surfatron resonator, and pure argon at a constant flow rate of 5 Slm was used as a working gas. Thanks to a high number of active particles generated in low-temperature plasma, this type of plasma has become highly popular, especially thanks to its bactericidal effects. However, its antimycotic effects and mechanisms of fungal inactivation are still not fully understood. Therefore, this study focuses on the antifungal effects of the microwave discharge on Candida glabrata. The main focus is on the measurement and evaluation of changes in inactivation effects caused by varying initial concentration of Candida glabrata cells, applied microwave power and exposure time. The discharge was applied on freshly inoculated colonies of Candida glabrata spread on the agar plates and its inhibitory effects were observed in the form of inhibition zones formed after the subsequent cultivation.
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35
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Bußler S, Rawel HM, Schlüter OK. Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. SUSTAINABILITY 2020. [DOI: 10.3390/su12155948] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.
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37
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The Combination of Plasma-Processed Air (PPA) and Plasma-Treated Water (PTW) Causes Synergistic Inactivation of Candida albicans SC5314. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093303] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Microwave-induced plasma was used for the generation of plasma-processed air (PPA) and plasma-treated water (PTW). By this way, the plasma was able to functionalize the compressed air and the used water to antimicrobial effective agents. Their fungicidal effects by single and combined application were investigated on Candida albicans strain SC5314. The monoculture of C. albicans was cultivated on specimens with polymeric surface structures (PE-stripes). The additive as well as the synergistic fungicidal potential of PPA and PTW was investigated by different process windows of plasma exposure time (5–50 s) and sample treatment time with PPA/PTW (1–5 min). For a single PTW or PPA treatment, an increase in the reduction factor with the indicated treatment time was observed (maximum reduction factor of 1.1 and 1.6, respectively). In comparison, the combined application of PTW and then PPA resulted in antagonistic, additive and synergistic effects, depending on the combination. An application of the synergistically acting processes of PTW for cleaning and PPA for drying can be an innovative alternative to the sanitary processes currently used in production plants.
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38
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Yadav B, Spinelli AC, Misra NN, Tsui YY, McMullen LM, Roopesh MS. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage. J Food Sci 2020; 85:1203-1212. [PMID: 32118300 DOI: 10.1111/1750-3841.15072] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/09/2020] [Accepted: 01/18/2020] [Indexed: 12/22/2022]
Abstract
Listeria monocytogenes is often responsible for postprocessing contamination of ready-to-eat (RTE) products including cooked ham. As an emerging technology, atmospheric cold plasma (ACP) has the potential to inactivate L. monocytogenes in packaged RTE meats. The objectives of this study were to evaluate the effect of treatment time, modified atmosphere gas compositions (MAP), ham formulation, and post-treatment storage (1 and 7 days at 4 °C) on the reduction of a five-strain cocktail of L. monocytogenes and quality changes in ham subjected to in-package ACP treatment. Initial average cells population on ham surfaces were 8 log CFU/cm2 . The ACP treatment time and gas composition significantly (P < 0.05) influenced the inactivation of L. monocytogenes, irrespective of ham formulations. When MAP1 (20% O2 + 40% CO2 + 40% N2 ) was used, there was a significantly higher log reduction (>2 log reduction) in L. monocytogenes on ham in comparison to MAP2 (50% CO2 + 50% N2 ) and MAP3 (100% CO2 ), irrespective of ham formulation. Addition of preservatives (that is, 0.1% sodium diacetate and 1.4% sodium lactate) or bacteriocins (that is, 0.05% of a partially purified culture ferment from Carnobacterium maltaromaticum UAL 307) did not significantly reduce cell counts of L. monocytogenes after ACP treatment. Regardless of type of ham, storage of 24 hr after ACP treatment significantly reduced cells counts of L. monocytogenes to approximately 4 log CFU/cm2 . Following 7 days of storage after ACP treatment, L. monocytogenes counts were below the detection limit (>6 log reduction) when samples were stored in MAP1. However, there were significant changes in lipid oxidation and color after post-treatment storage. In conclusion, the antimicrobial efficacy of ACP is strongly influenced by gas composition inside the package and post-treatment storage. PRACTICAL APPLICATION: Surface contamination of RTE ham with L. monocytogenes may occur during processing steps such as slicing and packaging. In-package ACP is an emerging nonthermal technology, which can be used as a postpackaging decontamination step in industrial settings. This study demonstrated the influence of in-package gas composition, treatment time, post-treatment storage, and ham formulation on L. monocytogenes inactivation efficacy of ACP. Results of present study will be helpful to optimize in-package ACP treatment and storage conditions to reduce L. monocytogenes, while maintaining the quality of ham.
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Affiliation(s)
- Barun Yadav
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
| | - Ana Claudia Spinelli
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada.,Dept. of Food Science, Univ. of Campinas UNICAMP, Campinas, São Paulo, Brazil
| | - N N Misra
- Dept. of Electrical Engineering, Dalhousie Univ., Halifax, Nova Scotia, Canada.,Ingenium Naturae Pvt. Ltd., Mumbai, India
| | - Ying Y Tsui
- Dept. of Electrical & Computer Engineering, Univ. of Alberta, Edmonton, Alberta, Canada
| | - Lynn M McMullen
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
| | - M S Roopesh
- Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada
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39
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Hosseini SM, Rostami S, Hosseinzadeh Samani B, Lorigooini Z. The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties. Food Sci Nutr 2020; 8:870-883. [PMID: 32148796 PMCID: PMC7020306 DOI: 10.1002/fsn3.1364] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/14/2019] [Accepted: 09/21/2019] [Indexed: 11/30/2022] Open
Abstract
One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of E. coli bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.
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Affiliation(s)
- Seyed Mehdi Hosseini
- Department of Mechanical Engineering of BiosystemsShahrekord UniversityShahrekordIran
| | - Sajad Rostami
- Department of Mechanical Engineering of BiosystemsShahrekord UniversityShahrekordIran
| | | | - Zahra Lorigooini
- Medical Plants Research CenterBasic Health Sciences InstituteShahrekord University of Medical SciencesShahrekordIran
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40
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Zhao Y, Zhao Z, Chen R, Tian E, Liu D, Niu J, Wang W, Qi Z, Xia Y, Song Y. Plasma-Activated Water Treatment of Fresh Beef: Bacterial Inactivation and Effects on Quality Attributes. IEEE TRANSACTIONS ON RADIATION AND PLASMA MEDICAL SCIENCES 2020. [DOI: 10.1109/trpms.2018.2883789] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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41
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Moutiq R, Misra NN, Mendonça A, Keener K. In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. Meat Sci 2019; 159:107942. [PMID: 31522105 DOI: 10.1016/j.meatsci.2019.107942] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/14/2023]
Abstract
Atmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min of treatment and 24 h of storage. The observed reduction was attributed to the reactive oxygen and nitrogen species in cold plasma. For shelf-life study, control and ACP treated samples (100 kV for 5 min) were analysed for the population of mesophiles, psychrotrophs and Enterobacteriaceae as well as sample colour and pH over a storage period of 24 days. On day 24, the population of mesophiles, psychrotrophs and Enterobacteriaceae in treated chicken was respectively 1.5, 1.4 and 0.5 log lower than the control. These results suggest that in-package ACP is an effective technology to extend the shelf-life of poultry products.
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Affiliation(s)
- Rkia Moutiq
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
| | - N N Misra
- Center for Crops Utilization Research, Iowa State University, Ames, IA, USA; Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada.
| | - Aubrey Mendonça
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
| | - Kevin Keener
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA
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42
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Kang C, Xiang Q, Zhao D, Wang W, Niu L, Bai Y. Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of Food Science and Technology 2019; 56:4938-4945. [PMID: 31741517 DOI: 10.1007/s13197-019-03964-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2019] [Accepted: 07/16/2019] [Indexed: 01/28/2023]
Abstract
The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated P. deceptionensis CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of P. deceptionensis CM2 on chicken breast was significantly reduced by 1.05 log10 CFU/g (p < 0.05), which was higher than that of SDW-treated samples for the same time intervals (p < 0.05). The L* value of chicken breasts were increased whereas a* and b* values were decreased following PAW60 treatment, while there was no significant differences in the values of a* and b* between PAW60- and SDW-treated samples for the same time intervals (p > 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW.
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Affiliation(s)
- Chaodi Kang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Qisen Xiang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Dianbo Zhao
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Wenjie Wang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Liyuan Niu
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Yanhong Bai
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
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Sharifian A, Soltanizadeh N, Abbaszadeh R. Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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44
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Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.09.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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López M, Calvo T, Prieto M, Múgica-Vidal R, Muro-Fraguas I, Alba-Elías F, Alvarez-Ordóñez A. A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications. Front Microbiol 2019; 10:622. [PMID: 31001215 PMCID: PMC6454144 DOI: 10.3389/fmicb.2019.00622] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 03/12/2019] [Indexed: 11/13/2022] Open
Abstract
Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial spores, simple design, ease of use, cost-effective operation, short treatment times, lack of toxic effects, and significant reduction of water consumption. This review article provides a general overview of the principles of operation and applications of NTAP in the agri-food sector. In particular, the numerous studies carried out in the last decade aimed at deciphering the influence of different environmental factors and processing parameters on the microbial inactivation attained are discussed. In addition, this review also considers some important studies aimed at elucidating the complex mechanism of microbial inactivation by NTAP. Finally, other potential applications of NTAP in the agri-food sector, apart from food decontamination, are briefly described, and some limitations for the immediate industrial implementation of NTAP are discussed (e.g., impact on the nutritional and sensory quality of treated foods; knowledge on the plasma components and reactive species responsible for the antimicrobial activity; possible toxicity of some of the chemical species generated; scale-up by designing fit-for-purpose equipment).
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Affiliation(s)
- Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Tamara Calvo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
| | | | | | - Fernando Alba-Elías
- Department of Mechanical Engineering, Universidad de La Rioja, Logroño, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
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46
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Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage. Meat Sci 2019; 149:107-113. [DOI: 10.1016/j.meatsci.2018.11.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/03/2018] [Accepted: 11/21/2018] [Indexed: 11/19/2022]
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47
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Zhu Z, Cai H, Sun D, Wang H. Photocatalytic effects on the quality of pork packed in the package combined with TiO2coated nonwoven fabrics. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12993] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zhiwei Zhu
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou China
| | - Huanhuan Cai
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou China
| | - Da‐Wen Sun
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science CentreUniversity College Dublin, National University of Ireland Belfield Dublin 4 Ireland
| | - Hsiao‐Wen Wang
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain FoodsGuangzhou Higher Education Mega Center Guangzhou China
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Schnabel U, Handorf O, Yarova K, Zessin B, Zechlin S, Sydow D, Zellmer E, Stachowiak J, Andrasch M, Below H, Ehlbeck J. Plasma-Treated Air and Water-Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment. Foods 2019; 8:foods8020055. [PMID: 30717375 PMCID: PMC6406376 DOI: 10.3390/foods8020055] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 01/28/2023] Open
Abstract
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeria monocytogenes, Escherichia coli, Pectobacterium carotovorum, sporulated Bacillus atrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5⁻50 s) and the treatment time of the specimens with PPA/PTW (1⁻5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction factor of 2.4 to 3.0 for P. carotovorum). In comparison, the combination of PTW and subsequent PPA treatment leads to synergistic effects that are clearly not induced by longer treatment times. These findings have been valid for all bacteria (L. monocytogenes > P. carotovorum = E. coli). Controversially, the effect is reversed for endospores of B. atrophaeus. With pure PPA treatment, a strong inactivation at 50 s plasma-on time is detectable, whereas single PTW treatment shows no effect even with increasing treatment parameters. The use of synergistic effects of PTW for cleaning and PPA for drying shows a clear alternative for currently used sanitation methods in production plants. Highlights: Non-thermal atmospheric pressure microwave plasma source used indirect in two different modes-gaseous and liquid; Measurement of short and long-living nitrite and nitrate in corrosive gas PPA (plasma-processed air) and complex liquid PTW (plasma-treated water); Application of PTW and PPA in single and combined use for biological decontamination of different microorganisms.
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Affiliation(s)
- Uta Schnabel
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, D01 HV58 Dublin, Ireland.
| | - Oliver Handorf
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Kateryna Yarova
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Björn Zessin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Susann Zechlin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Diana Sydow
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Elke Zellmer
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Stachowiak
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Mathias Andrasch
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Harald Below
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Ehlbeck
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
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Zhao YM, de Alba M, Sun DW, Tiwari B. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review. Crit Rev Food Sci Nutr 2018; 59:728-742. [PMID: 30580554 DOI: 10.1080/10408398.2018.1495613] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
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Affiliation(s)
- Yi-Ming Zhao
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland.,b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Maria de Alba
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Da-Wen Sun
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Brijesh Tiwari
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
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Investigation of the Roles of Plasma Species Generated by Surface Dielectric Barrier Discharge. Sci Rep 2018; 8:16674. [PMID: 30420780 PMCID: PMC6232176 DOI: 10.1038/s41598-018-35166-0] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 10/29/2018] [Indexed: 02/07/2023] Open
Abstract
As an emerging sterilization technology, cold atmospheric plasma offers a dry, non-thermal, rapid process that is minimally damaging to a majority of substrates. However, the mechanisms by which plasma interacts with living cells are poorly understood and the plasma generation apparatuses are complex and resource-intensive. In this study, the roles of reactive oxygen species (ROS), nitric oxide (NO), and charged particles (ions) produced by surface dielectric barrier discharge (SDBD) plasma on prokaryotic (Listeria monocytogenes (Gram-positive)) and eukaryotic (human umbilical vein endothelial cells (HUVEC)) cellular function were evaluated. HUVEC and bacterial oxidative stress responses, the accumulation of nitrite in aqueous media, air ion density, and bacterial inactivation at various distances from SDBD actuators were measured. SDBD actuator designs were also varied in terms of electrode number and length to evaluate the cellular effects of plasma volume and power distribution. NO and ions were found to contribute minimally to the observed cellular effects, whereas ROS were found to cause rapid bacterial inactivation, induce eukaryotic and prokaryotic oxidative stress, and result in rapid oxidation of bovine muscle tissue. The results of this study underscore the dominance of ROS as the major plasma generated species responsible for cellular effects, with ions and RNS having a secondary, complimentary role.
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