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Kim SH, Park SH, Min SG, Park SY. Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi " Geotjeori". Heliyon 2023; 9:e19575. [PMID: 37809382 PMCID: PMC10558839 DOI: 10.1016/j.heliyon.2023.e19575] [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: 12/10/2022] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/10/2023] Open
Abstract
Food-borne bacteria have frequently been detected in kimchi, a representative and traditional fermented ethnic food of Korea. This study investigated the effect of atmospheric dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N2: 1.5 m/s, 5-60 min) on reduction of Yersinia enterocolitica and Staphylococcus aureus and on quality parameters in Geotjeroi, a non-fermented kimchi. A decrease of 0.12/0.09, 0.19/0.19, 0.34/0.45, 0.64/0.72, and 1.13/1.12 log10 CFU/g was observed by 5, 10, 20, 30, and 60 min of DBD plasma, respectively. D-value of 52.83 and 51.95 min was determined for Y. enterocolitica (R2 = 0.99) and S. aureus (R2 = 0.98) using the first order kinetics model. The quality parameters (pH, Brix, and hardness) were not significantly different (P > 0.05) between treated and untreated Geotjeori. Moreover, a decrease of >1 log10 CFU/g, for both bacteria was observed without any change in the quality of Geotjeori. These findings imply that DBD plasma treatment enhances Geotjeori safety and protects product from microbial risk.
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Affiliation(s)
- So Hee Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
| | - Sung-Hee Park
- Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Sung Gi Min
- Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea
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2
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Cold plasma as a pre-treatment for processing improvement in food: A review. Food Res Int 2023; 167:112663. [PMID: 37087253 DOI: 10.1016/j.foodres.2023.112663] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.
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3
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Zeng Z, Wang Y, Xu G, Zhou L, Liu C, Luo S. Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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4
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Improving the eating quality of brown rice by defatting combined with hydrothermal treatment. Food Res Int 2022; 162:112020. [DOI: 10.1016/j.foodres.2022.112020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/23/2022]
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5
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Kaavya R, Pandiselvam R, Gavahian M, Tamanna R, Jain S, Dakshayani R, Khanashyam AC, Shrestha P, Kothakota A, Arun Prasath V, Mahendran R, Kumar M, Khaneghah AM, Nayik GA, Dar AH, Uddin J, Ansari MJ, Hemeg HA. Cold plasma: a promising technology for improving the rheological characteristics of food. Crit Rev Food Sci Nutr 2022; 63:11370-11384. [PMID: 35758273 DOI: 10.1080/10408398.2022.2090494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.
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Affiliation(s)
- R Kaavya
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - R Tamanna
- Innovation and Technology, Kraft Heinz Company, Chicago, Illinois, USA
| | - Surangna Jain
- Department of Biotechnology, Mahidol University, Bangkok, Thailand
| | - R Dakshayani
- Department of Food Processing and Quality Control, ThassimBeevi Abdul Kader College for Women, Ramanathapuram, Tamil Nadu, India
| | | | - Pratiksha Shrestha
- Department of Food Technology and Quality Control (DFTQC), National Food and Feed Reference Laboratory (NFFRL), Babarmahal, Nepal
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - V Arun Prasath
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu & Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, Jammu & Kashmir, India
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, Uttar Pradesh), India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
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6
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Impact of Cold Plasma on Extraction of Polyphenol From De-Oiled Rice and Corn Bran: Improvement in Extraction Efficiency, In Vitro Digestibility, Antioxidant Activity, Cytotoxicity and Anti-Inflammatory Responses. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02801-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022; 83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
Abstract
Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm-3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xu Yao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shiyi Lu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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8
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LIU J, LI Y, WANG J, DING H, YANG J, ZHOU Y. Comparison of chemical and functional components of different indica brown and germinated rice. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jiao LIU
- Institute of Quality Standard and Testing Technology for Agro-Products, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, China
| | - Yanyi LI
- Institute of Quality Standard and Testing Technology for Agro-Products, China
| | - Jing WANG
- Institute of Quality Standard and Testing Technology for Agro-Products, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, China
| | - Hua DING
- Institute of Quality Standard and Testing Technology for Agro-Products, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, China
| | - Jie YANG
- Institute of Quality Standard and Testing Technology for Agro-Products, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, China
| | - Youxiang ZHOU
- Institute of Quality Standard and Testing Technology for Agro-Products, China; Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, China
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9
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Ganesan AR, Tiwari U, Ezhilarasi PN, Rajauria G. Application of cold plasma on food matrices: A review on current and future prospects. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15070] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Abirami R. Ganesan
- School of Applied Sciences College of Engineering, Science and Technology Fiji National University Nasinu Fiji Islands
| | - Uma Tiwari
- School of Food Science and Environmental Health Technological University Dublin Dublin Ireland
| | - P. N. Ezhilarasi
- Institute of Food Safety and Health Illinois Institute of Technology Chicago IL USA
| | - Gaurav Rajauria
- School of Agriculture and Food Science Lyons Research Farm University College Dublin Celbridge Co. Kildare Ireland
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10
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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