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Liu D, Sierens J, Haydamous C, Nikiforov A, De Geyter N, De Meulenaer B. Impact of Nonthermal Plasma Treatment on the Oxidation of Lipids with Different Unsaturation Degrees. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20037-20047. [PMID: 39190011 DOI: 10.1021/acs.jafc.4c04365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/28/2024]
Abstract
Nonthermal plasma (NTP) treatment of food presents a new technology for the industry but raises concerns about lipid oxidation due to the presence of reactive species. Considering the critical role of the degree of unsaturation in lipid oxidation, this study investigates NTP-induced oxidation across various unsaturated lipids. These lipids are six oil samples primarily containing one of the following methylesters: oleate, linoleate, linolenate, arachidonate, eicosapentaenoate, and docosahexaenoate. Samples were treated with a nonthermal surface dielectric barrier discharge. Plasma-induced effects were first examined by classical lipid oxidation indicators, such as the peroxide value and p-anisidine value. The specific volatile oxidation products, including hexanal, nonanal, trans-2-hexenal, and methyl 9-oxononanoate, were determined to further elucidate the impact of ozone-related oxidation. Monitoring the production of selected nonvolatile oxidation products, such as epoxy-, oxo-, and hydroxy fatty acid methylesters, confirmed that plasma treatment facilitated the decomposition of lipid hydroperoxide. Generally, the level of plasma-induced oxidation increased in parallel with the unsaturation degree of the studied samples, except for the quantity of individual volatile carbonyls. The long-term effect of NTP treatment was investigated by a stability test, revealing that the oxidative stability depended on the input gas of plasma treatment, the sensitivity of the treated sample, and the presence of antioxidants. Except for the focus on the NTP impact, this study offered a case study of a comprehensive investigation into lipid oxidation.
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Affiliation(s)
- Danyang Liu
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent 9000, Belgium
| | - Joke Sierens
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent 9000, Belgium
| | - Christelle Haydamous
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent 9000, Belgium
| | - Anton Nikiforov
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, Ghent 9000, Belgium
| | - Nathalie De Geyter
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, Ghent 9000, Belgium
| | - Bruno De Meulenaer
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, Ghent 9000, Belgium
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Zhang J, Fan M, Tang J, Lin X, Liu G, Wen C, Xu X. Possibility and challenge of plant-derived ferritin cages encapsulated polyphenols in the precise nutrition field. Int J Biol Macromol 2024; 275:133579. [PMID: 38964678 DOI: 10.1016/j.ijbiomac.2024.133579] [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: 05/10/2024] [Revised: 06/24/2024] [Accepted: 06/29/2024] [Indexed: 07/06/2024]
Abstract
Polyphenols have attracted extensive attention due to their rich functional activities, such as antioxidant, anti-inflammatory and anti-tumor. However, the low solubility and poor stability limit their bioavailability and functional activities. Plant-derived ferritin cages have a unique hollow cage structure that can embed polyphenols to improve their unfavorable properties. Therefore, it is essential to adequately elaborate and summarize plant-derived ferritin cages to maximize their potential benefits in nutritional interventions. This review focuses on the fundamental properties of plant-derived ferritin cages, including the preparation process, purification technology, identification methods, and structural and functional properties. The relevant research on ferritin cages in polyphenol delivery has been summarized, including the delivery of water/lipid soluble polyphenols, modification of ferritin cages, and the interaction between polyphenols and ferritin cages. The research progress, shortcomings and prospects of plant-derived ferritin cages in precise nutrition are introduced. In addition, the relevant research on ferritin in immune response and protein engineering is also discussed to provide the theoretical basis for applying plant-derived ferritin cages in many frontier fields.
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Affiliation(s)
- Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; Guangling College, Yangzhou University, Yangzhou 225000, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Kim YE, Myung GE, Jeon YJ, Min SC. Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices. Food Sci Biotechnol 2024; 33:1633-1640. [PMID: 38623427 PMCID: PMC11016018 DOI: 10.1007/s10068-024-01536-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 11/21/2023] [Accepted: 01/30/2024] [Indexed: 04/17/2024] Open
Abstract
The efficacy of an in-package microbial inactivation method, combining H2O2 and atmospheric dielectric barrier discharge cold plasma (ADCP) treatments (H2O2-ADCP), in reducing contamination of Brassica oleracea (cabbage) slices was investigated. Cabbage slices were placed in a polyethylene terephthalate container with a H2O2-soaked polypropylene pad attached to the inside of the lid, followed by subjecting the closed container to ADCP treatment. The H2O2-ADCP treatment inactivated Escherichia coli O157:H7 and Listeria monocytogenes, resulting in reductions of 1.8 and 2.0 log CFU/g, respectively, which were greater than the sum of the inactivation effects observed with each individual treatment. The combined treatment decreased the count of Bacillus cereus spores and indigenous bacteria by 1.0 log spores/g and 1.3 log CFU/g, respectively. Moreover, the in-package method did not alter the moisture content or texture of cabbage slices. These results demonstrate the potential of H2O2-ADCP as a microbial decontamination method for packaged cabbage slices.
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Affiliation(s)
- Ye Eun Kim
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Ga Eun Myung
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Ye Jeong Jeon
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
| | - Sea C. Min
- Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-Gu, Seoul, 01797 Republic of Korea
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Hu J, Sha X, Li Y, Wu J, Ma J, Zhang Y, Yang R. Multifaceted Applications of Ferritin Nanocages in Delivering Metal Ions, Bioactive Compounds, and Enzymes: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19903-19919. [PMID: 37955969 DOI: 10.1021/acs.jafc.3c05510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2023]
Abstract
Ferritin, a distinctive iron-storage protein, possesses a unique cage-like nanoscale structure that enables it to encapsulate and deliver a wide range of biomolecules. Recent advances prove that ferritin can serve as an efficient 8 nm diameter carrier for various bioinorganic nutrients, such as minerals, bioactive polyphenols, and enzymes. This review offers a comprehensive summary of ferritin's structural features from different sources and emphasizes its functions in iron supplementation, calcium delivery, single- and coencapsulation of polyphenols, and enzyme package. Additionally, the influence of innovative food processing technologies, including manothermosonication, pulsed electric field, and atmospheric cold plasma, on the structure and function of ferritin are examined. Furthermore, the limitations and prospects of ferritin in food and nutritional applications are discussed. The exploration of ferritin as a multifunctional protein with the capacity to load various biomolecules is crucial to fully harnessing its potential in food applications.
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Affiliation(s)
- Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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Heydari M, Carbone K, Gervasi F, Parandi E, Rouhi M, Rostami O, Abedi-Firoozjah R, Kolahdouz-Nasiri A, Garavand F, Mohammadi R. Cold Plasma-Assisted Extraction of Phytochemicals: A Review. Foods 2023; 12:3181. [PMID: 37685115 PMCID: PMC10486403 DOI: 10.3390/foods12173181] [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: 06/07/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, there has been growing interest in bioactive plant compounds for their beneficial effects on health and for their potential in reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. The extraction techniques conventionally used to obtain these phytocompounds, however, due to the use of toxic solvents and high temperatures, tend to be supplanted by innovative and unconventional techniques, in line with the demand for environmental and economic sustainability of new chemical processes. Among non-thermal technologies, cold plasma (CP), which has been successfully used for some years in the food industry as a treatment to improve food shelf life, seems to be one of the most promising solutions in green extraction processes. CP is characterized by its low environmental impact, low cost, and better extraction yield of phytochemicals, saving time, energy, and solvents compared with other classical extraction processes. In light of these considerations, this review aims to provide an overview of the potential and critical issues related to the use of CP in the extraction of phytochemicals, particularly polyphenols and essential oils. To review the current knowledge status and future insights of CP in this sector, a bibliometric study, providing quantitative information on the research activity based on the available published scientific literature, was carried out by the VOSviewer software (v. 1.6.18). Scientometric analysis has seen an increase in scientific studies over the past two years, underlining the growing interest of the scientific community in this natural substance extraction technique. The literature studies analyzed have shown that, in general, the use of CP was able to increase the yield of essential oil and polyphenols. Furthermore, the composition of the phytoextract obtained with CP would appear to be influenced by process parameters such as intensity (power and voltage), treatment time, and the working gas used. In general, the studies analyzed showed that the best yields in terms of total polyphenols and the antioxidant and antimicrobial properties of the phytoextracts were obtained using mild process conditions and nitrogen as the working gas. The use of CP as a non-conventional extraction technique is very recent, and further studies are needed to better understand the optimal process conditions to be adopted, and above all, in-depth studies are needed to better understand the mechanisms of plasma-plant matrix interaction to verify the possibility of any side reactions that could generate, in a highly oxidative environment, potentially hazardous substances, which would limit the exploitation of this technique at the industrial level.
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Affiliation(s)
- Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran; (M.H.)
| | - Katya Carbone
- CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
| | - Fabio Gervasi
- CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 3158777871, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran
| | - Omid Rostami
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran
| | - Reza Abedi-Firoozjah
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran; (M.H.)
| | - Azin Kolahdouz-Nasiri
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran; (M.H.)
| | - Farhad Garavand
- Department of Food Chemistry & Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co., P61 C996 Cork, Ireland
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran
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6
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In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes. Int J Food Microbiol 2023; 389:110108. [PMID: 36736172 DOI: 10.1016/j.ijfoodmicro.2023.110108] [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: 08/19/2022] [Revised: 01/16/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023]
Abstract
In-package atmospheric cold plasma (ICP) treatment was investigated as a method to inactivate microorganisms in Korean steamed rice cakes (SRCs) packaged in plastic pouches. The effect against Escherichia coli O157:H7 increased with increasing ICP treatment power and time and using nylon-containing pouches. Moreover, E. coli O157:H7 growth was effectively inhibited at 4 and 25 °C when SRCs were in a pouch filled with an O2-CO2 (70 % and 30 %) gas. Under optimal treatment power (30 W), treatment time (4 min), and headspace-to-SRC volume ratio (7:1) conditions, ICP effectively inactivated E. coli O157:H7, Bacillus cereus spores, Penicillium chrysogenum, and indigenous aerobic bacteria, as well as yeast and molds in SRCs packaged with air in the nylon/low density polyethylene pouch by 2.2 ± 0.2 log CFU/g, 1.4 ± 0.2 log spores/g, 2.2 ± 0.3 log spores/g, 1.1 ± 0.2 log CFU/g, and 1.0 ± 0.1 log CFU/g, respectively. Furthermore, post-treatment storage was effective in preventing the growth of E. coli O157:H7 in SRCs at 4 °C and 25 °C when the pouch was filled with N2-CO2 (50 % and 50 %) or O2-CO2 (70 % and 30 %). Collectively, these findings indicate that ICP treatment effectively decontaminates SRCs and represents a potential non-thermal microbial decontamination technology for SRCs in pouch packaging.
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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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Jeon YJ, Lee H, Min SC. Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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9
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Li Q, Shen F, He X, Xing C, Yan W, Fang Y, Hu Q. Modification of soy protein isolate using dielectric barrier discharge cold plasma assisted by modified atmosphere packaging. Food Chem 2023; 401:134158. [DOI: 10.1016/j.foodchem.2022.134158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/29/2022] [Accepted: 09/05/2022] [Indexed: 10/14/2022]
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Jiang H, Lin Q, Shi W, Yu X, Wang S. Food preservation by cold plasma from dielectric barrier discharges in agri-food industries. Front Nutr 2022; 9:1015980. [PMID: 36466425 PMCID: PMC9709125 DOI: 10.3389/fnut.2022.1015980] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 10/26/2022] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Cold plasma (CP) can be defined as partially or wholly ionized gas carrying myriads of highly reactive products, such as electrons, negative ions, positive ions, free radicals, excited or non-excited atoms, and photons at ambient temperature. It is generated at 30-60°C under atmospheric or reduced pressure (vacuum). In contrast to thermal plasma, it requires less power, exhibits electron temperatures much higher than the corresponding gas (macroscopic temperature), and does not present a local thermodynamic equilibrium. Dielectric barrier discharges (DBD) are one of the most convenient and efficient methods to produce CP. SCOPE AND APPROACH Cold plasma technology has the potential to replace traditional agri-food processing purification methods because of its low energy requirements and flexible system design. CP technology works by reducing bacteria levels and removing pests and mycotoxins from your produce at harvest. It can also catalyze physiological and biochemical reactions and modify materials. It can meet microbial food safety standards, improve the physical, nutritional, and sensory characteristics of the products, preserve unstable bioactive compounds, and modulate enzyme activities. This manuscript also discusses the quality characteristics of food components before/after CP treatment. KEY FINDINGS AND CONCLUSION In the past decade, CP treatments of food products have experienced increased popularity due to their potential contributions to non-thermal food processing. There is no doubt that CP treatment is a flexible approach with demonstrated efficacy for controlling many risks across food and agricultural sustainability sectors. In addition, CP technologies also can be applied in food-related areas, including modification of chemical structures and desensitization treatments. There is a need to fully assess the benefits and risks of stand-alone CP unit processes or their integration as a processing chain as soon as the economic, ecological, and consumer benefits and acceptability are considered.
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Affiliation(s)
- Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Qian Lin
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Wenqing Shi
- Shanxi Rural Science and Technology Development Centre, Xi’an, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang, China
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Kaur R, Kaur L, Gupta TB, Singh J, Bronlund J. Multitarget preservation technologies for chemical-free sustainable meat processing. J Food Sci 2022; 87:4312-4328. [PMID: 36120824 PMCID: PMC9825855 DOI: 10.1111/1750-3841.16329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 01/11/2023]
Abstract
Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Lovedeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd, Hopkirk Research InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Jaspreet Singh
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - John Bronlund
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
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12
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Jeon YJ, Myung GE, Min SC. In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Kumar D, Yadav GP, Dalbhagat CG, Mishra HN. Effects of Cold Plasma on Food Poisoning Microbes and Food Contaminants including Toxins and Allergens: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Devesh Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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Wang Q, Pal RK, Yen HW, Naik SP, Orzeszko MK, Mazzeo A, Salvi D. Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Lee J, Park SK, Korber D, Baik OD. Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour. J Microbiol Biotechnol 2022; 32:768-775. [PMID: 35484965 PMCID: PMC9628904 DOI: 10.4014/jmb.2203.03056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 12/15/2022]
Abstract
In this study we aimed to derive the response surface models for Escherichia coli reduction in wheat flour using atmospheric cold plasma (ACP) with three types of gas. The jet-type atmospheric cold plasma wand system was used with a 30 W power supply, and three gases (argon, air, and nitrogen) were applied as the treatment gas. The operating parameters for process optimization considered were wheat flour mass (g), treatment time (min), and gas flow rate (L/min). The wheat flour samples were artificially contaminated with E. coli at a concentration of 9.25 ± 0.74 log CFU/g. ACP treatments with argon, air, and nitrogen resulted in 2.66, 4.21, and 5.55 log CFU/g reduction of E. coli, respectively, in wheat flour under optimized conditions. The optimized conditions to reduce E. coli were 0.5 g of the flour mass, 15 min of treatment time, and 0.20 L/min of nitrogen gas flow rate, and the predicted highest reduction level from modeling was 5.63 log CFU/g.
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Affiliation(s)
- Jeongmin Lee
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
| | - Seul-Ki Park
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
| | - Darren Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Oon-Doo Baik
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
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16
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Recent Advances in Cold Plasma Technology for Food Processing. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09317-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Sohbatzadeh F, Shakerinasab E, Hajizadeh Chenari I, Soltani H, Khajvand Salehan M, Pourbagher R, Shafei F, Ghasemi M. Influence of
PTFE
and glass dielectric barrier discharge on
Crocus sativus
L. filaments: physicochemical properties, bactericidal effects, and simulation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- F. Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
- Plasma Technology Research Core, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - E. Shakerinasab
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - I. Hajizadeh Chenari
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - H. Soltani
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - M. Khajvand Salehan
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - R. Pourbagher
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - F. Shafei
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
| | - M. Ghasemi
- Department of Atomic and Molecular Physics, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
- Plasma Technology Research Core, Faculty of Science University of Mazandaran Babolsar Islamic Republic of Iran
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18
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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19
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Kim YE, Min SC. Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers. Int J Food Microbiol 2022; 369:109626. [DOI: 10.1016/j.ijfoodmicro.2022.109626] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
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20
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Zhu F, Dong Z, Li X, Xiong Q. Microbial Inactivation Property of Pulsed Corona Discharge Plasma and Its Effect on Chilled Pork Preservation. Foodborne Pathog Dis 2022; 19:159-167. [PMID: 34898276 DOI: 10.1089/fpd.2021.0035] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Although plasma, especially atmospheric plasma generated by corona discharge, has been proven to be effective in sterilization and food preservation, its disinfection mechanism on chilled pork is poorly understood. In this research, the bactericidal and preservation effect of corona discharge plasma (CDP) was investigated. The maximum bactericidal effect was found after 20 kV 4 kHz CDP treatment, with 2.77 log (colony-forming unit [CFU]/g), 2.41 log (CFU/g), and 1.36 log (CFU/g) reduction for Pantoea agglomerans, Serratia liquefaciens, and Kurthia zopfii, respectively, after 10 min of exposure. The efficiency of microbial inactivation was attributed to the increase of ozone, hydrogen peroxide and morphological changes. It was observed that the microbial level and total volatile binding nitrogen value of CDP-treated chilled pork samples were suppressed during storage, whereas the increase of thiobarbituric acid reactive substances value and the changes of color were still worthy of attention. The aim of this study was to explore the effect of pulsed CDP on the inactivation of spoilage microorganism inoculated on the surface of fresh pork. The prospect of this technology in meat preservation industry was also investigated.
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Affiliation(s)
- Fangzhou Zhu
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Zhiqin Dong
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xinfu Li
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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21
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Zhou R, Rezaeimotlagh A, Zhou R, Zhang T, Wang P, Hong J, Soltani B, Mai-Prochnow A, Liao X, Ding T, Shao T, Thompson EW, Ostrikov K(K, Cullen PJ. In-package plasma: From reactive chemistry to innovative food preservation technologies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Hemmati V, Garavand F, Khorshidian N, Cacciotti I, Goudarzi M, Chaichi M, Tiwari BK. Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101348] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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23
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Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods- a review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108338] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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Feizollahi E, Roopesh MS. Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02692-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Rathod NB, Ranveer RC, Bhagwat PK, Ozogul F, Benjakul S, Pillai S, Annapure US. Cold plasma for the preservation of aquatic food products: An overview. Compr Rev Food Sci Food Saf 2021; 20:4407-4425. [PMID: 34355478 DOI: 10.1111/1541-4337.12815] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/24/2021] [Accepted: 07/02/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India
| | - Rahul Chudaman Ranveer
- Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India
| | - Prashant Kishor Bhagwat
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Sottawat Benjakul
- International Center for Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Santhosh Pillai
- Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa
| | - Uday Shriramrao Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India
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26
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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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27
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Patange AD, Simpson JC, Curtin JF, Burgess CM, Cullen PJ, Tiwari BK. Inactivation efficacy of atmospheric air plasma and airborne acoustic ultrasound against bacterial biofilms. Sci Rep 2021; 11:2346. [PMID: 33504900 PMCID: PMC7840748 DOI: 10.1038/s41598-021-81977-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 12/18/2020] [Indexed: 11/20/2022] Open
Abstract
Biofilms are complex microbial communities that present serious contamination risks to our environment and health. In this study, atmospheric air plasma and airborne acoustic ultrasound technology were applied to inactivate Escherichia coli and Listeria innocua biofilms. Both technologies were efficient in controlling, or completely inactivating, the target bacterial biofilms. Viability and metabolic assays, along with microscopy analysis, revealed that atmospheric air plasma and airborne acoustic ultrasound damaged both the bacterial biofilm cells and its structural integrity. Scanning electron microscopy images highlighted the disruption of the biofilms and pore formation in bacterial cells exposed to both the plasma and acoustic treatments. Elevated reactive oxygen and nitrogen species in bacterial cells treated with atmospheric air plasma, demonstrated their primary role in the observed bacterial inactivation process. Our findings provide potential antimicrobial strategies to combat bacterial biofilms in the food and healthcare sectors.
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Affiliation(s)
- Apurva D Patange
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Jeremy C Simpson
- School of Biology and Environmental Science, University College Dublin, Dublin, Ireland
| | - James F Curtin
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Catherine M Burgess
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - P J Cullen
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.,School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, Australia
| | - Brijesh K Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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28
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Yadav B, Roopesh M. In-package atmospheric cold plasma inactivation of Salmonella in freeze-dried pet foods: Effect of inoculum population, water activity, and storage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102543] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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29
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Panpipat W, Chaijan M. Effect of Atmospheric Pressure Cold Plasma on Biophysical Properties and Aggregation of Natural Actomyosin from Threadfin Bream (Nemipterus bleekeri). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02441-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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30
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Huang M, Zhuang H, Zhao J, Wang J, Yan W, Zhang J. Differences in cellular damage induced by dielectric barrier discharge plasma between Salmonella Typhimurium and Staphylococcus aureus. Bioelectrochemistry 2020; 132:107445. [DOI: 10.1016/j.bioelechem.2019.107445] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/18/2022]
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31
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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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32
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Patange A, Lu P, Boehm D, Cullen PJ, Bourke P. Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling. Food Microbiol 2019; 84:103226. [PMID: 31421764 DOI: 10.1016/j.fm.2019.05.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/15/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022]
Abstract
Atmospheric cold plasma (ACP) is an effective method for microbiological decontamination. This study evaluated an alternative water-based decontamination approach for inactivation of bacterial population from fresh produce and in the wash water generated from fresh produce washing. The study characterised ACP inactivation of attached Listeria innocua and Pseudomonas fluorescens inoculated on lettuce in comparison to chlorine treatment. P. fluorescens was sensitive to ACP treatment and was reduced below detection limit within 3 min of treatment. L. innocua population was reduced by ∼2.4 Log10 CFU/g after 5 min of treatment; showing similar inactivation efficacy to chlorine treatment. The microbial load in wash water was continuously decreased and was below detection limits after 10 min of ACP treatment. Micro-bubbling along with agitation assisted the bacterial detachment and distribution of reactive species, thus increasing bacterial inactivation efficacy from fresh produce and wash water. A shift in pH of plasma functionalised water was observed along with high concentration of nitrate and ozone with a relative amount of nitrites which increased with plasma exposure time. Further, L. innocua treated at different independent pH conditions showed minimal or no effect of pH on ACP bacterial inactivation efficacy. Aqueous ACP treatment poses a promising alternative for decontamination of fresh produce and the associated wash-waters which could be applied in the food industry to replace continuous chlorine dosing of process waters.
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Affiliation(s)
- Apurva Patange
- School of Food Science and Environmental Health, Technological University Dublin, Ireland
| | - Peng Lu
- School of Food Science and Environmental Health, Technological University Dublin, Ireland
| | - Daniela Boehm
- School of Food Science and Environmental Health, Technological University Dublin, Ireland
| | - P J Cullen
- School of Food Science and Environmental Health, Technological University Dublin, Ireland; School of Chemical Engineering, University of Sydney, Australia
| | - Paula Bourke
- School of Food Science and Environmental Health, Technological University Dublin, Ireland; School of Biological Sciences, Queens University Belfast, Northern Ireland, United Kingdom.
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33
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Feng X, Ma X, Liu H, Xie J, He C, Fan R. Argon plasma effects on maize: pesticide degradation and quality changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5491-5498. [PMID: 31095729 DOI: 10.1002/jsfa.9810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 04/18/2019] [Accepted: 05/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND During planting, storage and transportation of maize excessive amounts of pesticides are used to ensure production, resulting in pesticide residues on the maize that can threaten human health. Plasma, compared with other technologies, has been widely regarded as a green, safe and promising technology for surface decontamination to ensure maize safety and quality. RESULTS The aim of this study is to discuss plasma effects on the degradation of chlorpyrifos and carbaryl on maize surface and the changes of treated maize quality. Results achieved the largest degradation efficiency of chlorpyrifos and carbaryl, up to 91.5% and 73.1%, respectively. The physical changes of maize were observed by scanning electron microscopy (SEM), showing a decrease in contact angle, an increase in surface free energy and polar component, leading to improved hydrophilicity of the treated maize. There was no significant change of vitamin B2 content of maize. A significant increase of acid value and decrease of moisture content and starch content were observed within acceptable limits. CONCLUSION It is reasonable to believe that argon plasma treatment enhances the edible safety of maize while maintaining maize quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xinxin Feng
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Xin Ma
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Hongxia Liu
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Jinzhuo Xie
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Chi He
- Department of Environmental Science and Engineering, School of Energy and Power Engineering, Xi'an Jiaotong University, Xi'an, P. R. China
| | - Rui Fan
- State Key Laboratory of Electronic Physics and Devices, Xi'an Jiaotong University, Xi'an, P. R. China
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Chaplot S, Yadav B, Jeon B, Roopesh MS. Atmospheric Cold Plasma and Peracetic Acid-Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat. J Food Prot 2019; 82:878-888. [PMID: 31017813 DOI: 10.4315/0362-028x.jfp-18-377] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
HIGHLIGHTS Atmospheric cold plasma and peracetic acid-based hurdle approach for safety of poultry products was evaluated. Study demonstrates a significant synergetic approach to reducing Salmonella on raw poultry. Hurdle approach shows promising bacterial reduction but requires further optimization.
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Affiliation(s)
- Shreyak Chaplot
- 1 Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5; and
| | - Barun Yadav
- 1 Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5; and
| | - Byeonghwa Jeon
- 2 School of Public Health, University of Alberta, Edmonton, Alberta, Canada T6G 1C9
| | - M S Roopesh
- 1 Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5; and
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35
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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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36
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37
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Effect of dielectric barrier discharge plasma on background microflora and physicochemical properties of tiger nut milk. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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38
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Yang R, Liu Y, Meng D, Wang D, Blanchard CL, Zhou Z. Effect of atmospheric cold plasma on structure, activity, and reversible assembly of the phytoferritin. Food Chem 2018; 264:41-48. [DOI: 10.1016/j.foodchem.2018.04.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 04/13/2018] [Accepted: 04/14/2018] [Indexed: 02/06/2023]
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39
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Sarangapani C, Patange A, Bourke P, Keener K, Cullen P. Recent Advances in the Application of Cold Plasma Technology in Foods. Annu Rev Food Sci Technol 2018; 9:609-629. [DOI: 10.1146/annurev-food-030117-012517] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Apurva Patange
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Paula Bourke
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
| | - Kevin Keener
- Center for Crop Utilization Research, Iowa State University, Ames, Iowa 50011, USA
| | - P.J. Cullen
- BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland
- Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
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40
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Mošovská S, Medvecká V, Halászová N, Ďurina P, Valík Ľ, Mikulajová A, Zahoranová A. Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper. Food Res Int 2018; 106:862-869. [PMID: 29579997 DOI: 10.1016/j.foodres.2018.01.066] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/25/2018] [Accepted: 01/27/2018] [Indexed: 10/18/2022]
Abstract
In present study, the inhibition effect of low temperature plasma on Bacillus subtilis, Escherichia coli, Salmonella Enteritidis and B. subtilis endospores inoculated on the surface of black peppercorns was studied. Plasma was generated by Diffuse Coplanar Surface Barrier Discharge (DCSBD) at atmospheric pressure in ambient air. Plasma treatment time of 300 s led to log10 CFU/g reduction of B. subtilis from 7.36 to 2.30 and B. subtilis endospores from 4.42 to 2.39. Plasma treatment reduced the number of E. coli and Salmonella Enteritidis to below detection level (1.0 log10 CFU/g) from initial populations of 7.45 log10 CFU/g and 7.60 log10 CFU/g, respectively. The inactivation kinetics was explained by Weibull model. Decimal reduction times (D-values) for B. subtilis, E. coli, Salmonella Enteritidis, and B. subtilis endospores were determined as 43 s, 47 s, 58 s, and 142 s, respectively. The surface morphology observed by Scanning Electron Microscopy showed no significant changes after the plasma treatment. The influence of plasma on chemical bonds on the surface and inside the peppercorns was studied by Attenuated Total Reflectance - Fourier Transform Infrared Spectroscopy.
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Affiliation(s)
- Silvia Mošovská
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Veronika Medvecká
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
| | - Noémi Halászová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Pavol Ďurina
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
| | - Ľubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Anna Mikulajová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
| | - Anna Zahoranová
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
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41
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Muhammad AI, Xiang Q, Liao X, Liu D, Ding T. Understanding the Impact of Nonthermal Plasma on Food Constituents and Microstructure—A Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-017-2042-9] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Chizoba Ekezie FG, Sun DW, Cheng JH. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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