1
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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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2
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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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3
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Park YJ, Kim SY, Song WJ. Inactivation of Salmonella Typhimurium and Listeria monocytogenes on buckwheat seeds through combination treatment with plasma, vacuum packaging, and hot water. J Appl Microbiol 2023; 134:lxad272. [PMID: 37974046 DOI: 10.1093/jambio/lxad272] [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: 09/21/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 11/19/2023]
Abstract
AIMS The objectives of this study were to evaluate the effect of combination treatment with cold plasma (CP), vacuum packaging (VP), and hot water (HW) on the inactivation of foodborne pathogens on buckwheat seeds, and determined the germination rates of seeds and the quality of sprouts following combination treatment. METHODS AND RESULTS Buckwheat seeds inoculated with Salmonella Typhimurium and Listeria monocytogenes were treated with CP, HW, CP + HW, VP + HW, or CP + VP + HW. The germination rates of the HW-, CP + HW-, VP + HW-, and CP + VP + HW-treated seeds and the antioxidant activities and rutin contents of the CP + HW- and CP + VP + HW-treated sprouts were determined. HW, CP + HW, and CP + VP + HW were found to reduce the levels of the two pathogens to below the detection limit (1.0 log CFU g-1) at 70°C. However, HW and CP + HW significantly reduced the germination rate of buckwheat seeds. CP + VP + HW did not affect the germination rate of seeds nor the antioxidant activities and rutin content of buckwheat sprouts. CONCLUSIONS These results indicate that CP + VP + HW can be used as a novel control method to reduce foodborne pathogens in seeds without causing quality deterioration.
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Affiliation(s)
- Ye-Jin Park
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
| | - Su-Yeon Kim
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
| | - Won-Jae Song
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi-do 16227, Republic of Korea
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4
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Özdemir E, Başaran P, Kartal S, Akan T. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality. Compr Rev Food Sci Food Saf 2023; 22:4484-4515. [PMID: 37661766 DOI: 10.1111/1541-4337.13231] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 07/12/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023]
Abstract
Fresh green leafy vegetables (FGLVs) are consumed either garden-fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food-related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP-treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short-shelf-life products. In addition, organizations actively involved in CP research and development and patent applications (2016-2022) have also been analyzed.
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Affiliation(s)
- Emel Özdemir
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Pervin Başaran
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Sehban Kartal
- Department of Physics, Istanbul University, Istanbul, Turkey
| | - Tamer Akan
- Department of Physics, Eskisehir Osmangazi University, Eskisehir, Turkey
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5
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Pipliya S, Kumar S, Srivastav PP. Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice. J Food Sci 2023; 88:4403-4423. [PMID: 37755601 DOI: 10.1111/1750-3841.16767] [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: 04/17/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/28/2023]
Abstract
Forward feed multilayered perception and central composite rotatable design were used to model the nonthermal plasma (NTP) experimental data in artificial neural network (ANN) and response surface methodology, respectively. The ANN was found to be more accurate in modeling the experimental dataset. The NTP process parameters (voltage and time) were optimized for pineapple juice within the range of 25-45 kV and 120-900 s using an ANN coupled with the genetic algorithm (ANN-GA). After 176 generations of GA, the ANN-GA approach produced the optimal condition, 38 kV and 631 s, and caused the inactivation of peroxidase (POD) and bromelain by 87.24% and 51.04%, respectively. However, 100.32% of the overall antioxidant capacity and 89.96% of the ascorbic acid were maintained in the optimized sample with a total color change (ΔE) of less than 1.97 at all plasma treatment conditions. Based on optimal conditions, NTP provides a sufficient level of POD inactivation combined with excellent phenolic component extractability and high antioxidant retention. Furthermore, plasma treatment had an insignificant effect (p > 0.05) on the physicochemical attributes (pH, total soluble solid, and titratable acidity) of juice samples. From the intensity peak of the Fourier-transform infrared spectroscopy analysis, it was found that the sugar components and phenolic compounds of plasma-treated juice were effectively preserved compared to the thermal-treated juice.
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Affiliation(s)
- Sunil Pipliya
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sitesh Kumar
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, India
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6
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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7
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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8
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Pourbagher R, Abbaspour‐Fard MH, Sohbatzadeh F, Rohani A, Pourbagher M. Effect of plasma‐activated water generated by surface
DBD
on inactivation of pathogens
Pseudomonas tolaasii
and
Lecanicillium fungicola
and enhancement of storage quality of button mushroom. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Roghayeh Pourbagher
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad 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
| | - Maryam Pourbagher
- Department of Engineering Faculty of Computer Engineering, Golestan Institute of Higher Education Gorgan Iran
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9
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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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10
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Application of intense pulsed light – plasma – ultraviolet combined system on granular and powdered foods for microbial inactivation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves. Antioxidants (Basel) 2022; 12:antiox12010028. [PMID: 36670890 PMCID: PMC9854496 DOI: 10.3390/antiox12010028] [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: 11/15/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW processing time on bioactive compounds of rocket-salad leaves including: 18 phenolic compounds, vitamin C, riboflavin, nicotinic acid, and nicotinamide. Moreover, the impact of PAW on both antioxidant (DPPH) and peroxidase (POD) activities was also investigated. This was performed using HPLC-DAD, HPLC-MS/MS, and spectrophotometric analysis. All treatments induced non-significant increases in total phenolic contents. However, depending on processing time, significant increases or decreases of individual phenolic compounds were observed. PAW-10 and -20 increased the ascorbic acid content to 382.76 and 363.14 mg/100 g, respectively, compared to control (337.73 mg/100 g). Riboflavin and nicotinic acid contents were increased significantly in PAW-20 (0.53 and 1.26 mg/100), compared to control (0.32 and 0.61 mg/100 g, respectively). However, nicotinamide showed non-significant increase in all treatments. Antioxidant activity improved significantly only in PAW-20, while peroxidase activity was reduced up to 36% in the longest treatment. In conclusion, PAW treatment could be an effective technique for rocket decontamination since it positively influenced the quality of rocket, improving the retention of polyphenols and vitamins.
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12
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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13
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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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14
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Sudarsan A, Keener K. Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103023] [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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Punia Bangar S, Suri S, Nayi P, Phimolsiripol Y. Cold plasma for microbial safety: Principle, mechanism, and factors responsible. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 U.S.A
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana 131028 India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung 91201 Taiwan
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16
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Nwabor OF, Onyeaka H, Miri T, Obileke K, Anumudu C, Hart A. A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods. FOOD ENGINEERING REVIEWS 2022. [PMCID: PMC9226271 DOI: 10.1007/s12393-022-09316-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractChanging consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.
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Affiliation(s)
- Ozioma Forstinus Nwabor
- Division of Infectious Diseases, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Kechrist Obileke
- Renewable and Sustainable Energy, University of Fort Hare, Alice, 5700 Eastern Cape South Africa
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Abarasi Hart
- Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield, S1 3JD UK
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17
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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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18
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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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19
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Asghar A, Rashid MH, Ahmed W, Roobab U, Inam‐ur‐Raheem M, Shahid A, Kafeel S, Akram MS, Anwar R, Aadil RM. An in‐depth review of novel cold plasma technology for fresh‐cut produce. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16560] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ammara Asghar
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Waqar Ahmed
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Arashi Shahid
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Sadia Kafeel
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Muhammad Saad Akram
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
| | - Raheel Anwar
- Institute of Horticulture University of Agriculture Faisalabad, 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad, 38000 Pakistan
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20
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Enciso‐Martínez Y, González‐Pérez CJ, Aispuro‐Hernández E, Vargas‐Arispuro IC, Ayala‐Zavala JF, Martínez‐Téllez MA. Antimicrobial effect of chitosan and extracellular metabolites of
Pediococcus pentosaceus
CM175 against
Salmonella
Typhimurium and
Escherichia coli
O157:H7. J Food Saf 2022. [DOI: 10.1111/jfs.12968] [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)
- Yessica Enciso‐Martínez
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
| | - Cristóbal J. González‐Pérez
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
| | - Emmanuel Aispuro‐Hernández
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
| | - Irasema C. Vargas‐Arispuro
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
| | - Jesús F. Ayala‐Zavala
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
| | - Miguel A. Martínez‐Téllez
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas Hermosillo Sonora Mexico
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21
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Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chem 2022; 368:130809. [PMID: 34450498 DOI: 10.1016/j.foodchem.2021.130809] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/10/2021] [Accepted: 08/05/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - K Josna
- Processing and Food Engineering Department, Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University, Malappuram 679573, Kerala, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
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22
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Pourbagher R, Abbaspour-Fard MH, Sohbatzadeh F, Rohani A. In vivo antibacterial effect of non-thermal atmospheric plasma on pseudomonas tolaasii, a causative agent of Agaricus bisporus blotch disease. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Pourbagher R, Abbaspour-Fard MH, Sohbatzadeh F, Rohani A. Inhibition of enzymes and Pseudomonas tolaasii growth on Agaricus bisporus following treatment with surface dielectric barrier discharge plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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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: 32] [Impact Index Per Article: 10.7] [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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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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27
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar B, Hamdani AM, Mousavi Khaneghah A. An overview of sprouts nutritional properties, pathogens and decontamination technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110900] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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Abstract
In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
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29
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Ahangari M, Ramezan Y, Khani MR. Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (
Juglans regia
L.). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Maryam Ahangari
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
| | - Yousef Ramezan
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
- Nutrition and Food Sciences Research Center Tehran Medical Sciences, Islamic Azad University Tehran Iran
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30
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Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods 2020; 9:foods9101435. [PMID: 33050551 PMCID: PMC7599535 DOI: 10.3390/foods9101435] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/27/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.
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31
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Sahebkar A, Hosseini M, Sharifan A. Plasma-assisted preservation of breast chicken fillets in essential oils-containing marinades. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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The Effects of Plasma on Plant Growth, Development, and Sustainability. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10176045] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Cold atmospheric or low pressure plasma has activation effects on seed germination, plant growth and development, and plant sustainability, and prior experimental studies showing these effects are summarized in this review. The accumulated data indicate that the reactive species generated by cold plasma at atmospheric or low pressure may be involved in changing and activating the physical and chemical properties, physiology, and biochemical and molecular processes in plants, which enhances germination, growth, and sustainability. Although laboratory and field experiments are still required, plasma may represent a tool for efficient adaptation to changes in the climate and agricultural environments.
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33
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Aboubakr HA, Nisar M, Nayak G, Nagaraja KV, Collins J, Bruggeman PJ, Goyal SM. Bactericidal Efficacy of a Two-Dimensional Array of Integrated, Coaxial, Microhollow, Dielectric Barrier Discharge Plasma Against Salmonella enterica Serovar Heidelberg. Foodborne Pathog Dis 2020; 17:157-165. [PMID: 31613646 DOI: 10.1089/fpd.2019.2698] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We studied the efficacy of cold atmospheric-pressure plasma (CAP), generated by a two-dimensional array of integrated, coaxial, microhollow, dielectric barrier discharge plasma, against Salmonella enterica serovar Heidelberg (SH) on stainless steel, romaine lettuce, and chicken breast. Exposure of SH to CAP on a dry stainless steel surface had low bactericidal efficacy; only 2.5 log10 colony-forming units (CFUs) were inactivated after 10 min of exposure. On the other hand, the presence of moisture led to decontamination of ∼6.5 log10 CFUs after only 3 min. Although complete decontamination was not achieved on lettuce and chicken breast samples after 10 min of exposure, SH counts were reduced by ∼4.5 and 3.7 log10 CFUs, respectively. A partial suppression of bactericidal effects was observed on steel surfaces when it was coated with bovine serum albumin before spiking with bacteria and exposure to plasma, indicating that the proteinaceous nature of chicken meat may be partially responsible for lower efficacy of CAP on chicken muscles. The initial bacterial load was also found to affect the anti-SH efficacy; at high (∼6.5 log CFUs) and low (∼3.5 CFUs) initial counts, the time required for complete decontamination on stainless steel and lettuce decreased from 3 to 0.5 min and >10 to 1 min, respectively. However, the analysis of inactivation kinetics showed that effects of initial loads of contamination on the rate of bacterial inactivation were not statistically significant. This is consistent with other findings for conditions where both bacterial loads were under the multilayering threshold that might have affected the rate of killing.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota
| | - Muhammad Nisar
- Department of Veterinary and Biomedical Science, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota
| | - Gaurav Nayak
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, Minnesota
| | - Kakambi V Nagaraja
- Department of Veterinary and Biomedical Science, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota
| | - James Collins
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota
| | - Peter J Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, Minnesota
| | - Sagar M Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota
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34
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Tan JN, Hwang CA, Huang L, Wu VCH, Hsiao HI. In Situ Generation of Chlorine Dioxide for Decontamination of Salmonella, Listeria monocytogenes, and Pathogenic Escherichia coli on Cantaloupes, Mung Beans, and Alfalfa Seeds. J Food Prot 2020; 83:287-294. [PMID: 31961232 DOI: 10.4315/0362-028x.jfp-19-434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 10/17/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT In situ generation of chlorine dioxide to reduce microbial populations on produce surfaces has been shown to be effective on produce models. This study examined the treatment for decontamination of bacterial pathogens on whole cantaloupes and sprout seeds. Whole cantaloupes, mung beans, and alfalfa seeds were inoculated with Salmonella, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli, sprayed with or dipped in 0.4 to 1.6% sodium chlorite (NaClO2) solutions, dried, and treated with 6 mM hydrochloric acid (HCl; sequential treatment). Controls were samples treated with NaClO2 or HCl (individual treatment). The pathogen populations on samples before and after treatments were enumerated to determine the reductions of pathogen populations by the treatments. The methods of applying NaClO2 and HCl (dipping for 30 min or spraying 0.2 g on cantaloupe rind [2 by 2 cm]), NaClO2 concentrations of 0.4 to 1.6% for cantaloupes, and treatment times of 5, 15, and 30 min for sprout seeds were evaluated to identify treatment parameters. For cantaloupes treated with spraying with 1.6% NaClO2, the sequential treatment caused significantly (P < 0.05) higher reductions (6.2 to 7.7 log CFU/cm2) than the combined reductions (3.2 to 5.2 log CFU/cm2) by the individual treatments. For cantaloupes treated by dipping in 1.6% NaClO2 and by spraying with 0.4 and 0.8% NaClO2, the reductions caused by the sequential treatment were not significantly (P > 0.05) different from those by the individual treatments. For mung beans, sequential 15- and 30-min treatments caused significantly (P < 0.05) higher reductions of 4.3 to 5.0 and 4.7 to 6.7 log CFU/g, respectively, than the individual treatments. The sequential 15-min treatment also caused high reductions of 5.1 to 7.3 log CFU/g on alfalfa seeds. The treatments did not bleach the color of cantaloupes and did not affect the germination rates of mung beans and alfalfa seeds. This study identified 1.6% NaClO2 and 6 mM HCl for sequential spraying treatment for cantaloupes and for sequential dipping (15-min) treatment for mung beans and alfalfa seeds that may be used for decontamination of whole cantaloupes and sprout seeds. HIGHLIGHTS
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Affiliation(s)
- Jing Ni Tan
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Jhongjheng District, Keelung City 202, Taiwan
| | - Cheng-An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, California 94710, USA (ORCID: https://orcid.org/0000-0002-1525-1078 [V.C.H.W.])
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, 2 Beining Road, Jhongjheng District, Keelung City 202, Taiwan
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35
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Aboubakr HA, Sampedro Parra F, Collins J, Bruggeman P, Goyal SM. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation. Food Microbiol 2020; 85:103307. [PMID: 31500711 DOI: 10.1016/j.fm.2019.103307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/14/2022]
Abstract
Cold atmospheric-gaseous plasma (CAP) is an emerging non-thermal technology for decontamination of foodborne bacterial and viral pathogens. We obtained a >5 log10 reduction in the titer (TCID50) of feline calicivirus (FCV) on stainless steel discs and Romaine lettuce leaves after 3 min wet exposure to air plasma generated by a two-dimensional array of integrated coaxial-microhollow dielectric barrier discharge (2D-AICM-DBD). However, when human norovirus (HuNoV GII.4) was treated for 5 min under the same conditions, ~2.6 log10 (>99.5%) reduction in genome copy number was observed as measured by ethidium monoazide-coupled RT-qPCR (EMA-RT-qPCR). To assess this discrepancy, we studied CAP's effect on FCV by the cell culture method and by the EMA-coupled RT-qPCR method. It was found that the molecular titration method (EMA-RT-qPCR) underestimates the level of virus reduction by CAP. Additionally, the fecal matter present in HuNoV samples partially suppressed virucidal activity of CAP. Assuming that the lower virus reduction measured by EMA-RT-qPCR method compared to cell culture method for FCV is the same as for HuNoV, we can conclude that FCV may be used as a surrogate for HuNoV to assess the virucidal effect of CAP. CAP is able to inactivate 3.5 Log10 units of HuNoV at low titers after 2 min of exposure.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Fernando Sampedro Parra
- Center for Animal Health and Food Safety, University of Minnesota, St. Paul, MN, 55018, USA.
| | - James Collins
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Peter Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, 111 Church Street SE, Minneapolis, MN, 55455, USA.
| | - Sagar M Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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Querido MM, Aguiar L, Neves P, Pereira CC, Teixeira JP. Self-disinfecting surfaces and infection control. Colloids Surf B Biointerfaces 2019; 178:8-21. [PMID: 30822681 PMCID: PMC7127218 DOI: 10.1016/j.colsurfb.2019.02.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 12/27/2022]
Abstract
According to World Health Organization, every year in the European Union, 4 million patients acquire a healthcare associated infection. Even though some microorganisms represent no threat to healthy people, hospitals harbor different levels of immunocompetent individuals, namely patients receiving immunosuppressors, with previous infections, or those with extremes of age (young children and elderly), requiring the implementation of effective control measures. Public spaces have also been found an important source of infectious disease outbreaks due to poor or none infection control measures applied. In both places, surfaces play a major role on microorganisms' propagation, yet they are very often neglected, with very few guidelines about efficient cleaning measures and microbiological assessment available. To overcome surface contamination problems, new strategies are being designed to limit the microorganisms' ability to survive over surfaces and materials. Surface modification and/or functionalization to prevent contamination is a hot-topic of research and several different approaches have been developed lately. Surfaces with anti-adhesive properties, with incorporated antimicrobial substances or modified with biological active metals are some of the strategies recently proposed. This review intends to summarize the problems associated with contaminated surfaces and their importance on infection spreading, and to present some of the strategies developed to prevent this public health problem, namely some already being commercialized.
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Affiliation(s)
- Micaela Machado Querido
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal
| | - Lívia Aguiar
- National Institute of Health, Environmental Health Department, Porto, Portugal
| | - Paula Neves
- National Institute of Health, Environmental Health Department, Porto, Portugal
| | - Cristiana Costa Pereira
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal.
| | - João Paulo Teixeira
- National Institute of Health, Environmental Health Department, Porto, Portugal; EPIUnit - Institute of Public Health, University of Porto, Porto, Portugal
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38
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Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3702649] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
An experiment was conducted to investigate the effects of atmospheric pressure plasma generated by multihollow surface dielectric barrier discharge on chemical and antioxidant properties of peanut. Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. Peanut seeds were exposed to the multihollow plasma for different plasma power (10–40 W), air flow rate (0.5–20 l/min), and time (1–15 min). The fatty acid profile, peroxide value, acid value, moisture content, total polyphenols, and antioxidant activity were evaluated during cold plasma treatment. The result revealed that, due to the variation plasma power, treatment time and air flow rate caused a decrease in unsaturated fatty acid and moisture content and increased saturated fatty acids, peroxide value, acid value, and total polyphenols of the peanut.
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Chizoba Ekezie FG, Cheng JH, Sun DW. Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn ( Litopenaeus vannamei). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13285-13294. [PMID: 30452258 DOI: 10.1021/acs.jafc.8b05178] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In the present work, the structure and physicochemical properties of natural actomyosin (NAM) extracted from king prawn ( Litopenaeus vannamei) and subjected to atmospheric pressure plasma jet (APPJ) generated in argon gas as a function of the treatment time were examined. The results revealed that prawn NAM exhibited a correlating decrease in pH from 7.06 ± 0.03 to 6.92 ± 0.02 and a slight increase ( p > 0.05) in solubility from 91.89 ± 1.57 to 96.86 ± 1.19 within the first few minutes of plasma exposure as a result of the formation of soluble aggregates. A rise in turbidity was also noted, confirming the occurrence of protein aggregation. These changes were also accompanied by a rise in emulsifying activity from 48.96 ± 1.66 to 67.31 ± 1.39 m2/g ( p < 0.05) and a nearly 50% increase in foaming capacity after 5 min of APPJ exposure. The modulation of these properties occurred as a result of conformational changes in NAM evident by various complementary structural analyses conducted. Overall, these findings show that mild oxidation from argon plasma can be used for modification of protein functionality and emphasize the need for optimal selection of plasma processing conditions.
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Affiliation(s)
- Flora-Glad Chizoba Ekezie
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | - Jun-Hu Cheng
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | - Da-Wen Sun
- School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
- Food Refrigeration and Computerized Food Technology , University College Dublin, National University of Ireland , Agriculture and Food Science Centre, Belfield, Dublin 4 , Ireland
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40
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Muhammad AI, Liao X, Cullen PJ, Liu D, Xiang Q, Wang J, Chen S, Ye X, Ding T. Effects of Nonthermal Plasma Technology on Functional Food Components. Compr Rev Food Sci Food Saf 2018; 17:1379-1394. [PMID: 33350151 DOI: 10.1111/1541-4337.12379] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/08/2018] [Accepted: 06/14/2018] [Indexed: 12/16/2022]
Abstract
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
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Affiliation(s)
- Aliyu Idris Muhammad
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China.,Dept. of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero Univ. Kano, Nigeria
| | - Xinyu Liao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Patrick J Cullen
- BioPlasma Research Group, Dublin Inst. of Technology, Dublin, Ireland.,Dept. of Chemical and Environmental Engineering, Univ. of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Donghong Liu
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou Univ. of Light Industry, Zhengzhou, 450002, P.R. China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural Univ., Chengyang, Qingdao, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Tian Ding
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
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41
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Aboubakr HA, Mor SK, Higgins L, Armien A, Youssef MM, Bruggeman PJ, Goyal SM. Cold argon-oxygen plasma species oxidize and disintegrate capsid protein of feline calicivirus. PLoS One 2018; 13:e0194618. [PMID: 29566061 PMCID: PMC5864060 DOI: 10.1371/journal.pone.0194618] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Accepted: 03/06/2018] [Indexed: 11/18/2022] Open
Abstract
Possible mechanisms that lead to inactivation of feline calicivirus (FCV) by cold atmospheric-pressure plasma (CAP) generated in 99% argon-1% O2 admixture were studied. We evaluated the impact of CAP exposure on the FCV viral capsid protein and RNA employing several cultural, molecular, proteomic and morphologic characteristics techniques. In the case of long exposure (2 min) to CAP, the reactive species of CAP strongly oxidized the major domains of the viral capsid protein (VP1) leading to disintegration of a majority of viral capsids. In the case of short exposure (15 s), some of the virus particles retained their capsid structure undamaged but failed to infect the host cells in vitro. In the latter virus particles, CAP exposure led to the oxidation of specific amino acids located in functional peptide residues in the P2 subdomain of the protrusion (P) domain, the dimeric interface region of VP1 dimers, and the movable hinge region linking the S and P domains. These regions of the capsid are known to play an essential role in the attachment and entry of the virus to the host cell. These observations suggest that the oxidative effect of CAP species inactivates the virus by hindering virus attachment and entry into the host cell. Furthermore, we found that the oxidative impact of plasma species led to oxidation and damage of viral RNA once it becomes unpacked due to capsid destruction. The latter effect most likely plays a secondary role in virus inactivation since the intact FCV genome is infectious even after damage to the capsid.
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Affiliation(s)
- Hamada A. Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, MN, United States of America
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St, El-Shatby, Alexandria, Egypt
| | - Sunil K. Mor
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, MN, United States of America
| | - LeeAnn Higgins
- Department of Biochemistry, Molecular Biology, and Biophysics & Proteomics Center for Mass Spectrometry, University of Minnesota, St. Paul, MN, United States of America
| | - Anibal Armien
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, MN, United States of America
| | - Mohammed M. Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St, El-Shatby, Alexandria, Egypt
| | - Peter J. Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, MN, United States of America
| | - Sagar M. Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, MN, United States of America
- * E-mail:
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42
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Pankaj SK, Wan Z, Keener KM. Effects of Cold Plasma on Food Quality: A Review. Foods 2018; 7:foods7010004. [PMID: 29301243 PMCID: PMC5789267 DOI: 10.3390/foods7010004] [Citation(s) in RCA: 195] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/18/2017] [Indexed: 01/22/2023] Open
Abstract
Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various products. This review also discusses the negative impacts and limitations posed by CP technology for food products. The limited studies on interactions of CP species with food components at the molecular level offers future research opportunities. It also highlights the need for optimization studies to mitigate the negative impacts on visual, chemical, nutritional and functional properties of food products. The design versatility, non-thermal, economical and environmentally friendly nature of CP offers unique advantages over traditional processing technologies. However, CP processing is still in its nascent form and needs further research to reach its potential.
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Affiliation(s)
- Shashi K Pankaj
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Zifan Wan
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
| | - Kevin M Keener
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA.
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43
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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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