1
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Kenzhekhanova M, Mukhametov A, Gaisin I, Mamayeva L. Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying. FOOD SCI TECHNOL INT 2024:10820132241274966. [PMID: 39169785 DOI: 10.1177/10820132241274966] [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: 08/23/2024]
Abstract
This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant reduction is likely due to plasma-induced oxidative stress, which can lead to the breakdown of these compounds or their conversion into other phenolic structures. Simultaneously, a slight increase in dihydrochalcones and flavonols was observed, suggesting a selective effect of plasma on different phenolic classes. The increase in these compounds could be attributed to the plasma's ability to induce specific reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may affect the antioxidant capacity and health benefits associated with the apples, while the increase in dihydrochalcones and flavonols could have a positive impact on the flavor profile and potential health-promoting properties. Moreover, these modifications could contribute to the extension of shelf-life and maintenance of sensory qualities, making plasma treatment a valuable tool in the food industry for enhancing product stability and consumer appeal.
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Affiliation(s)
- Mereke Kenzhekhanova
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
| | - Almas Mukhametov
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
| | - Irek Gaisin
- Department of High-Energy Processes and Assemblies, Naberezhnye Chelny Institute (branch) Kazan Federal University, Naberezhnye Chelny, Russia
| | - Laura Mamayeva
- Department of Technology and Food Safety, Kazakh National Agrarian Research University, Almaty, Kazakhstan
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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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Narasimhan SL, Salvi D, Schaffner DW, Karwe MV, Tan J. Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing. Poult Sci 2023; 102:102893. [PMID: 37473520 PMCID: PMC10371827 DOI: 10.1016/j.psj.2023.102893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/16/2023] [Accepted: 06/24/2023] [Indexed: 07/22/2023] Open
Abstract
Eggs in the United States are typically washed using chemical sanitizers such as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could be potentially hazardous to the environment. A novel, nonthermal sanitization technique for washing shell eggs using cold plasma-activated water (PAW) was investigated in this study. The inactivation efficacy of PAW on Klebsiella michiganensis and the impact of PAW on the cuticle of the eggshell and shell strength were tested in comparison to QA. Washing inoculated eggs with PAW and QA achieved a similar microbial reduction (>5.28 log CFU/egg). Colorimetric analysis showed that ∆E-value for PAW-treated eggs was significantly lower than QA-treated eggs, suggesting higher cuticle coverage in eggs treated with PAW. The texture analysis to test for shell egg strength indicated that washing eggs with PAW did not affect the structural integrity of the eggshell when compared to eggs washed with QA. According to this study, PAW has the potential as an alternative to commercial sanitizers like QA in the egg-washing industry. PAW does not detrimentally impact shell strength or cuticle coverage and provides similar microbial reduction efficacy.
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Affiliation(s)
- Shruthi L Narasimhan
- Department of Food Science, Rutgers The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Deepti Salvi
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27607, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Mukund V Karwe
- Department of Food Science, Rutgers The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Juzhong Tan
- College of Agriculture and Food Science, Florida A&M University, Tallahassee, FL 32307, USA.
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4
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Umair M, Sultana T, Xun S, Jabbar S, Riaz Rajoka MS, Albahi A, Abid M, Ranjha MMAN, El‐Seedi HR, Xie F, Khan KUR, Liqing Z, Zhendan H. Advances in the application of functional nanomaterial and cold plasma for the fresh-keeping active packaging of meat. Food Sci Nutr 2023; 11:5753-5772. [PMID: 37823138 PMCID: PMC10563703 DOI: 10.1002/fsn3.3540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 10/13/2023] Open
Abstract
The most recent advancements in food science and technology include cold sterilization of food and fresh-keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanoparticles, including titanium dioxide (TiO2) and ferric oxide (Fe2O3). However, there are still significant concerns about the toxicity and safety of these functional nanoparticles. This review emphasizes the bacteriostatic and fresh-keeping properties of functional nanoparticles as well as their packaging strategies using the ultraviolet photo-catalysis effect. High-voltage electric field cold plasma (HVEF-CP) is the most innovative method of cold-sterilizing food. HVEF-CP sterilizes by producing photoelectrons, ions, and active free radicals on food media, which come into contact with the bacteria's surface and destroy their cells. Next, this review also assesses the photocatalytic activity and bacteriostasis kinetics of nanosized TiO2 and Fe2O3 in poultry, beef, and lamb. In addition, this review also emphasizes the importance of exploiting the complex interaction processes between TiO2 and Fe2O3, along with dietary components and their utilization in the fresh meat industry.
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Affiliation(s)
- Muhammad Umair
- College of PharmacyShenzhen Technology UniversityShenzhenChina
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Tayyaba Sultana
- College of Public AdministrationNanjing Agriculture UniversityNanjingChina
| | - Song Xun
- College of PharmacyShenzhen Technology UniversityShenzhenChina
| | - Saqib Jabbar
- National Agricultural Research Centre (NARC)Food Science Research Institute (FSRI)IslamabadPakistan
| | - Muhammad Shahid Riaz Rajoka
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Amgad Albahi
- National Food Research Centre, KhartoumMinistry of Agriculture and Natural ResourcesKhartoumSudan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture UniversityRawalpindiPakistan
| | | | - Hesham R. El‐Seedi
- Department of Chemistry, Faculty of ScienceIslamic University of MadinahMadinahAl Madinah Al MunawwarahSaudi Arabia
- International Research Center for Food Nutrition and SafetyJiangsu UniversityZhenjiangChina
| | - Fengwei Xie
- School of EngineeringNewcastle UniversityNewcastle upon TyneUK
| | - Kashif ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of PharmacyThe Islamia University of BahawalpurBahawalpurPakistan
| | - Zhao Liqing
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - He Zhendan
- College of PharmacyShenzhen Technology UniversityShenzhenChina
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5
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Wu Y, Yu S, Zhang X, Wang X, Zhang J. The Regulatory Mechanism of Cold Plasma in Relation to Cell Activity and Its Application in Biomedical and Animal Husbandry Practices. Int J Mol Sci 2023; 24:ijms24087160. [PMID: 37108320 PMCID: PMC10138629 DOI: 10.3390/ijms24087160] [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: 02/21/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
As an innovative technology in biological applications, cold plasma is widely used in oral treatment, tissue regeneration, wound healing, and cancer therapy, etc., because of the adjustable composition and temperature which allow the plasma to react with bio-objects safely. Reactive oxygen species (ROS) produced by cold plasma regulate cell activity in an intensity- and time-dependent manner. A low level of ROS produced by cold plasma treatment within the appropriate intensities and times promotes proliferation of skin-related cells and increases angiogenesis, which aid in the acceleration of the wound healing process, while a high level of ROS produced by cold plasma treatment performed at a high intensity or over a long period of time inhibits the proliferation of endothelial cells, keratinocytes, fibroblasts, and cancer cells. Moreover, cold plasma can regulate stem cell proliferation by changing niche interface and producing nitric oxide directly. However, the molecular mechanism of cold plasma regulating cell activity and its potential application in the field of animal husbandry remain unclear in the literature. Therefore, this paper reviews the effects and possible regulatory mechanisms of cold plasma on the activities of endothelial cells, keratinocytes, fibroblasts, stem cells, and cancer cells to provide a theoretical basis for the application of cold plasma to skin-wound healing and cancer therapy. In addition, cold plasma exposure at a high intensity or an extended time shows excellent performances in killing various microorganisms existing in the environment or on the surface of animal food, and preparing inactivated vaccines, while cold plasma treatment within the appropriate conditions improves chicken growth and reproductive capacity. This paper introduces the potential applications of cold plasma treatment in relation to animal-breeding environments, animal health, their growth and reproduction, and animal food processing and preservation, which are all beneficial to the practice of animal husbandry and guarantee good animal food safety results.
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Affiliation(s)
- Yijiao Wu
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China
| | - Shiyu Yu
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China
| | - Xiyin Zhang
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China
| | - Xianzhong Wang
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China
| | - Jiaojiao Zhang
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China
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6
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Zhang L, Guo Y, Tie J, Yao Z, Feng Z, Wu Q, Wang X, Luo H. Grating-like DBD plasma for air disinfection: Dose and dose-response characteristics. JOURNAL OF HAZARDOUS MATERIALS 2023; 447:130780. [PMID: 36669408 DOI: 10.1016/j.jhazmat.2023.130780] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/02/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Atmospheric pressure dielectric barrier discharge (DBD) plasma is an emerging technique for effective bioaerosol decontamination and is promising to be used in indoor environments to reduce infections. However, fundamental knowledge of the dose and dose-response characteristics of plasma-based disinfection technology is very limited. By examining the single-pass removal efficiency of S. lentus aerosol by in-duct grating-like DBD plasma reactors with varied discharge setups (gap distance, electrode size, number of discharge layers, frequency, dielectric material), it was found that the specific input energy (SIE) could be served as the dose for disinfection, and the efficiency was exponentially dependent on SIE in most cases. The corresponding susceptibility constants (Z values) were obtained hereinafter. Humidity was a prominent factor boosting the efficiency with a Z value of 0.36 L/J at relative humidity (RH) of 20% and 1.68 L/J at RH of 60%. MS2 phage showed a much higher efficiency of 2.66-3.08 log10 of reduction than those of S. lentus (38-85%) and E. coli (42%-95%) under the same condition. Using SIE as the dose, the performance of plasma reactors in the literature was compared and evaluated. This work provides a theoretical and engineering basis for air disinfection by plasma-based technology.
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Affiliation(s)
- Liyang Zhang
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Yuntao Guo
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China.
| | - Jinfeng Tie
- Disinfection and Infection Control, Chinese PLA Center for Disease Prevention and Control, Beijing 100071, China.
| | - Zenghui Yao
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Zihao Feng
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Qiong Wu
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Xinxin Wang
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China
| | - Haiyun Luo
- Department of Electrical Engineering, Tsinghua University, Beijing 100084, China.
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7
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Bermudez-Aguirre D, Niemira BA. A review on egg pasteurization and disinfection: Traditional and novel processing technologies. Compr Rev Food Sci Food Saf 2023; 22:756-784. [PMID: 36537903 DOI: 10.1111/1541-4337.13088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 12/24/2022]
Abstract
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
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8
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Illera AE, Souza VR, Nikmaram N, Tang L, Keener KM. High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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A Plasma-Based Decontamination Process Reveals Potential for an in-Process Surface-Sanitation Method. PLASMA 2022. [DOI: 10.3390/plasma5030027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Methods, which use an indirect plasma treatment for the inactivation of microorganisms in foods, claim a vastly growing field of research. This paper presents a method that uses plasma-processed air (PPA) as a sanitizer. In addition to a sanitation concept for the decontamination of produce in the value chain, the presented method offers a possible application as an “in-process” surface sanitation. PPA provides antimicrobial-potent species, which are predominantly reactive nitrogen species (RNS); this has an outstanding groove penetration property. In an experimental approach, surfaces, made from materials, which are frequently used for the construction of food-processing plants, were inoculated with different microorganisms. Listeria monocytogenes (ATCC 15313), Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 10538), Salmonella enterica subsp. enterica serovar Typhimurium (ATCC 43971), and Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076) are all microorganisms that frequently appear in foods and possess the risk for cross-contamination from the plant to the produce or vice versa. The contaminated samples were treated for various treatment times (1–5 min) with PPA of different antimicrobial potencies. Subsequently, the microbial load on the specimens was determined and compared with the load of untreated samples. As a result, reduction factors (RF) up to several log10-steps were obtained. Although surface and the bacterial strain showed an influence on the RF, the major influence was seen by a prolongation of the treatment time and an increase in the potency of the PPA.
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10
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Park SK, Lee DJ, Baik OD. Factors Influencing Bactericidal Efficacy using Atmospheric Cold Plasma (ACP) against Escherichia coli in Wheat Flour. Food Res Int 2022; 162:111985. [DOI: 10.1016/j.foodres.2022.111985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 12/01/2022]
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11
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Birania S, Attkan AK, Kumar S, Kumar N, Singh VK. Cold plasma in food processing and preservation: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology CCS Haryana Agricultural University Hisar India
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12
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Sammanee P, Ngamsanga P, Jainonthee C, Chupia V, Sawangrat C, Kerdjana W, Lampang KN, Meeyam T, Pichpol D. Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion. Foods 2022; 11:foods11121743. [PMID: 35741942 PMCID: PMC9222538 DOI: 10.3390/foods11121743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/10/2022] [Accepted: 06/12/2022] [Indexed: 12/30/2022] Open
Abstract
In this research, we aimed to reduce the bacterial loads of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in S. Enteritidis, S. Typhimurium, E. coli, and C. jejuni on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in S. aureus was lower after day 3 of the experiment. Moreover, P. aeruginosa could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for C. jejuni, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (p ≤ 0.05), with a downward trend that was similar to those of the control and water groups. Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. Although the liquid plasma group resulted in an increase in the lightness (L*) values of the pork samples, these values did not significantly change in the chicken samples. This study demonstrated the efficacy of liquid plasma at reducing S. Enteritidis, S. Typhimurium, E. coli, C. jejuni, and S. aureus on the surface of pork and chicken meat during three days of storage at 4–6 °C with minimal undesirable meat characteristics.
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Affiliation(s)
- Peeramas Sammanee
- Master’s Degree Program in Veterinary Science, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Livestock Development, Ministry of Agriculture and Cooperatives, Bangkok 10400, Thailand
| | - Phakamas Ngamsanga
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
| | - Chalita Jainonthee
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Vena Chupia
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wichan Kerdjana
- Science and Technology Park, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kanninka Na Lampang
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Tongkorn Meeyam
- Veterinary Public Health and Food Safety Centre for Asia Pacific, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand; (P.N.); (C.J.); (T.M.)
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Duangporn Pichpol
- Center of Excellence in Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Department of Veterinary Biosciences and Veterinary Public Health, Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50100, Thailand;
- Correspondence: ; Tel.: +66-53948-083 (ext. 117)
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13
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Lazra Y, Gandu B, Amar ID, Emanuel E, Cahan R. Effects of Atmospheric Plasma Corona Discharge on Agrobacterium tumefaciens Survival. Microorganisms 2021; 10:microorganisms10010032. [PMID: 35056481 PMCID: PMC8780683 DOI: 10.3390/microorganisms10010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/20/2021] [Accepted: 12/22/2021] [Indexed: 11/16/2022] Open
Abstract
Soil-borne pathogenic microorganisms are known to cause extensive crop losses. Agrobacterium tumefaciens, a member of the Proteobacteria, causes the neoplastic crown gall disease in plants. Plant protection is mainly based on toxic chemicals that are harmful to the environment. The use of cold atmospheric-pressure plasma is an attractive method for microbial eradication. Its antimicrobial mechanism includes the formation of large quantities of reactive oxygen species (ROS). The advantages of eradicating bacteria using cold plasma are not needed for chemicals, short treatment, and environmental temperatures. This study examined the impact of plasma corona discharge exposure on A. tumefaciens viability, membrane permeability, relative cell size, and ROS formation. The results showed that 90 s of plasma exposure led to a reduction by four orders of magnitude when the initial concentration was 1 × 107 CFU/mL and in a dry environment. When the initial concentration was 1 × 106 CFU/mL, 45 s of exposure resulted in total bacterial eradication. In a liquid environment, in an initial concentration of 2.02 × 106 CFU/mL, there was no complete bacterial eradication even at the most prolonged examined exposure (90 s). The influence of plasma treatment on the membrane permeability of A. tumefaciens, and their possible recovery, were analyzed using flow cytometer analysis using propidium iodide (PI). When the plasma-treated bacteria were suspended in Luria–Bertani (LB) (rich medium), the PI-positive count of the plasma-treated bacteria after two hours was 12 ± 3.9%. At the 24th hour, this percentage was only 1.74 ± 0.6%, as the control (0.7 ± 0.1%). These results may indicate the repair of the plasma-treated bacteria that were suspended in LB. At the 24th hour, the relative cell size of the treated bacteria shifted to the right, to ~3 × 104 forward side scatter (FSC), about 0.5-fold higher than the untreated cells. Measurement of the ROS showed that the intracellular fluorescence of the 90-s plasma-treated cells led to significant fluorescence formation of 32 relative fluorescence units (RFU)/cell (9 × 104 fold, compared to the nontreated cells). This study showed that cold plasma is a useful method for A. tumefaciens eradication. The eradication mechanism involves ROS generation, membrane permeability, and changes in cell size.
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Affiliation(s)
- Yulia Lazra
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Bharath Gandu
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
- Department of Environmental Studies, University of Delhi, New Delhi 110007, India
| | - Irina Dubrovin Amar
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Efrat Emanuel
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
| | - Rivka Cahan
- Department of Chemical Engineering and Biotechnology, Ariel University, Ariel 40700, Israel; (Y.L.); (B.G.); (I.D.A.); (E.E.)
- Correspondence: ; Tel.: +972-54-774-0293
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14
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Bobuş Alkaya G, Erdogdu F, Ekiz H. Comparison of conventional far‐infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by
Salmonella enterica
serotype Enteritidis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Ferruh Erdogdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - H.Ibrahim Ekiz
- Department of Food Engineering University of Mersin Mersin Turkey
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15
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Agregán R, Munekata PES, Putnik P, Pateiro M, Bursać Kovačević D, Zavadlav S, Lorenzo JM. The Use of Novel Technologies in Egg Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1980887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rubén Agregán
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Mirian Pateiro
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Karlovac Croatia
| | - José M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
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16
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Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105078] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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The application of a novel non-thermal plasma device with double rotary plasma jets for inactivation of Salmonella Enteritidis on shell eggs and its effects on sensory properties. Int J Food Microbiol 2021; 355:109332. [PMID: 34358812 DOI: 10.1016/j.ijfoodmicro.2021.109332] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/03/2021] [Accepted: 07/18/2021] [Indexed: 01/07/2023]
Abstract
Consumer awareness and distaste towards both bacterial and chemical contaminations on food items have been increasing in recent years. Non-thermal plasma (NTP) is a cutting-edge technology which has been shown to effectively inactivate bacteria on the treated foods. Although the general NTP with a single plasma jet is appropriate for the continuous operation process, it suffers limitations due to its smaller scanning area. Here, a novel NTP device with a double rotary nozzle jet system was utilized, which could treat an area instead of a point. The shell eggs inoculated with Salmonella enterica serotype Enteritidis (SE) were placed on a moving platform under the double rotary nozzle jet system. The efficacy of the NTP treatment on microbial decontamination was evaluated by testing a total of 26 combinations of operating parameters consisting of various plasma power (150, 180, 210 W), argon flow rate (10, 15, 20 slm), repetition of the moving platform (4, 6, 8 times), and speed of the moving platform (5, 10 mm/s). Although significantly higher SE reduction (p < 0.05) was achieved with higher power, more repetitions, larger argon flow rates, and lower speed of the platform, these parameters induced significant alterations in the sensory properties of the treated eggs. By comprehensively considering the bacterial reductions, egg quality, and sensory properties, NTP treatment with combination T (180 W-15 slm-6 times-10 mm/s) was determined to be the optimal parameter, which achieved >4 log CFU/egg of SE reduction and significantly better sensory properties than commercially washed eggs (p < 0.05). Additionally, SEM analysis revealed that NTP treatment with combination T resulted in less damage to egg cuticles compared to commercially washed eggs. This novel NTP device offers an efficient antibacterial activity under shorter exposure time (30 s), smaller argon flow rate (15 slm), and lower power (180 W) without adversely affecting the overall quality of the treated eggs. Therefore, this NTP device equipped with the double rotary jet system possesses a potential solution for future industrial applications.
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18
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Lin CM, Herianto S, Syu SM, Song CH, Chen HL, Hou CY. Applying a large-scale device using non-thermal plasma for microbial decontamination on shell eggs and its effects on the sensory characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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19
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Abstract
Nonthermal atmospheric pressure biocompatible plasma (NBP), alternatively called bio-cold plasma, is a partially ionized gas that consists of charged particles, neutral atoms and molecules, photons, an electric field, and heat. Recently, nonthermal plasma-based technology has been applied to bioscience, medicine, agriculture, food processing, and safety. Various plasma device configurations and electrode layouts has fast-tracked plasma applications in the treatment of biological and material surfaces. The NBP action mechanism may be related to the synergy of plasma constituents, such as ultraviolet radiation or a reactive species. Recently, plasma has been used in the inactivation of viruses and resistant microbes, such as fungal cells, bacteria, spores, and biofilms made by microbes. It has also been used to heal wounds, coagulate blood, degrade pollutants, functionalize material surfaces, kill cancers, and for dental applications. This review provides an outline of NBP devices and their applications in bioscience and medicine. We also discuss the role of plasma-activated liquids in biological applications, such as cancer treatments and agriculture. The individual adaptation of plasma to meet specific medical requirements necessitates real-time monitoring of both the plasma performance and the target that is treated and will provide a new paradigm of plasma-based therapeutic clinical systems.
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Affiliation(s)
- Eun H. Choi
- Plasma Bioscience Research Center/Applied Plasma Medicine Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897 Republic of Korea
| | - Han S. Uhm
- Canode # 702, 136-11 Tojeong-ro, Mapo-gu, Seoul, 04081 Republic of Korea
| | - Nagendra K. Kaushik
- Plasma Bioscience Research Center/Applied Plasma Medicine Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul, 01897 Republic of Korea
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20
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Umair M, Jabbar S, Ayub Z, Muhammad Aadil R, Abid M, Zhang J, Liqing Z. Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1888972] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen, Guangdong, PR China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P.R. China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Zubaria Ayub
- Institute of Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P.R. China
| | - Zhao Liqing
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen, Guangdong, PR China
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21
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Berardinelli A, Hamrouni A, Dirè S, Ceccato R, Camera-Roda G, Ragni L, Palmisano L, Parrino F. Features and application of coupled cold plasma and photocatalysis processes for decontamination of water. CHEMOSPHERE 2021; 262:128336. [PMID: 33182148 DOI: 10.1016/j.chemosphere.2020.128336] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/01/2020] [Accepted: 09/12/2020] [Indexed: 06/11/2023]
Abstract
Dielectric barrier discharge plasma and photocatalysis have been proposed as tools for decontamination of process water, especially in food industry. The present investigation aims to redefine and identify the features of coupling the two technologies in terms of degradation efficiency of a model compound. Results show that, when the process is carried out in plasma activated water in the presence of irradiated TiO2, the efficiency of the integrated process is lower than the sum of the two processes acting separately. It is proposed that afterglow species, e.g. hydrogen peroxide and/or peroxynitrites could be activated by UVA light irradiation producing hydroxyl radicals in the liquid phase. Even if TiO2 limits this additional effect by acting as UVA screen barrier material, its decontamination efficiency under certain conditions results higher than that obtained with plasma systems. These results open the route to chlorine-free decontamination processes and redefine the application framework of this integrated approach.
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Affiliation(s)
- Annachiara Berardinelli
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, 38123, Trento, Italy; Centro Agricoltura Alimenti Ambiente - C3A, University of Trento, Via E. Mach 1, 38010, S. Michele all'Adige (TN), Italy
| | - Abdessalem Hamrouni
- Laboratoire de Recherche Catalyse et Matériaux pour l'Environnement et les Procédés URCMEP (UR11ES85), Faculté des Sciences de Gabès/Université de Gabès, Campus Universitaire Cité Erriadh, Gabès, 6072, Tunisia
| | - Sandra Dirè
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, 38123, Trento, Italy
| | - Riccardo Ceccato
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, 38123, Trento, Italy
| | - Giovanni Camera-Roda
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, via Terracini 28, Bologna, 40131, Italy
| | - Luigi Ragni
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena (FC), Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, 47521, Cesena (FC), Italy
| | - Leonardo Palmisano
- Dipartimento di Ingegneria, University of Palermo, Viale delle Scienze Ed. 6, Palermo, 90128, Italy
| | - Francesco Parrino
- Department of Industrial Engineering, University of Trento, Via Sommarive 9, 38123, Trento, Italy.
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22
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Ahmadnia M, Sadeghi M, Abbaszadeh R, Ghomi Marzdashti HR. Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Maryam Ahmadnia
- Department of Biosystems Engineering College of Agriculture, Isfahan University of Technology Isfahan Iran
| | - Morteza Sadeghi
- Department of Biosystems Engineering College of Agriculture, Isfahan University of Technology Isfahan Iran
| | - Rouzbeh Abbaszadeh
- Agricultural Research Institute Iranian Research Organization for Science and Technology Tehran Iran
| | - Hamid Reza Ghomi Marzdashti
- Department of Plasma Engineering Laser and Plasma Research Institute (LAPRI)Shahid Beheshti University Tehran Iran
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23
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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24
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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review. Foods 2020; 9:foods9070929. [PMID: 32674387 PMCID: PMC7404721 DOI: 10.3390/foods9070929] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/18/2022] Open
Abstract
The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.
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25
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Effect of relative humidity on the inactivation of foodborne pathogens by corona discharge plasma jet (CDPJ). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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26
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Huang M, Zhuang H, Zhao J, Wang J, Yan W, Zhang J. Differences in cellular damage induced by dielectric barrier discharge plasma between Salmonella Typhimurium and Staphylococcus aureus. Bioelectrochemistry 2020; 132:107445. [DOI: 10.1016/j.bioelechem.2019.107445] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/18/2022]
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27
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Feizollahi E, Misra NN, Roopesh MS. Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications. Crit Rev Food Sci Nutr 2020; 61:666-689. [PMID: 32208859 DOI: 10.1080/10408398.2020.1743967] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric barrier discharge (DBD) is a popular approach for generating ACP. Thanks to the numerous advantages of DBD ACP, it is proving to be successful in a number of applications, including microbial decontamination of foods. The antimicrobial efficacy of DBD ACP is influenced by multiple factors. This review presents an overview of ACP sources, with an emphasis on DBD, and an analysis of their antimicrobial efficacy in foods in open atmosphere and in-package modes. Specifically, the influence of process, product, and microbiological factors influencing the antimicrobial efficacy of DBD ACP are critically reviewed. DBD ACP is a promising technology that can improve food safety with minimal impact on food quality under optimal conditions. Once the issues pertinent to scale-up of plasma sources are appropriately addressed, the DBD ACP technology will find wider adaptation in food industry.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Halifax, NS, Canada
| | - M S Roopesh
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
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28
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Baggio A, Marino M, Innocente N, Celotto M, Maifreni M. Antimicrobial effect of oxidative technologies in food processing: an overview. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03447-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Govaert M, Smet C, Graeffe A, L. Walsh J, Van Impe JFM. Inactivation of L. monocytogenes and S. typhimurium Biofilms by Means of an Air-Based Cold Atmospheric Plasma (CAP) System. Foods 2020; 9:foods9020157. [PMID: 32041294 PMCID: PMC7074369 DOI: 10.3390/foods9020157] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/23/2020] [Accepted: 02/01/2020] [Indexed: 11/29/2022] Open
Abstract
Previous (biofilm) inactivation studies using Cold Atmospheric Plasma (CAP) focused on helium (with or without the addition of oxygen) as feeding gas since this proved to result in a stable and uniform plasma. In industry, the use of helium gas is expensive and unsafe for employees. Ambient air is a possible substitute, provided that similar inactivation efficacies can be obtained. In this research, 1 and 7 day-old (single/dual-species) model biofilms containing L. monocytogenes and/or S. typhimurium cells were treated with an air-based Surface Barrier Discharge (SBD) plasma set-up for treatment times between 0 and 30 min. Afterwards, cell densities were quantified via viable plate counts, and predictive models were applied to determine the inactivation kinetics and the efficacy. Finally, the results were compared to previously obtained results using a helium-based SBD and DBD (Dielectric Barrier Discharge) system. This study has demonstrated that the efficacy of the air-based CAP treatment depended on the biofilm and population type, with log-reductions ranging between 1.5 and 2.5 log10(CFU/cm2). The inactivation efficacy was not significantly influenced by the working gas, although the values were generally higher for the air-based system. Finally, this study has demonstrated that the electrode configuration was more important than the working gas composition, with the DBD electrode being the most efficient.
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Affiliation(s)
- Marlies Govaert
- CPMF2—Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium; (M.G.); (C.S.)
- OPTEC—Optimization in Engineering Center-of-Excellence, KU Leuven, 9000 Ghent, Belgium
- BioTeC—Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, Belgium;
| | - Cindy Smet
- CPMF2—Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium; (M.G.); (C.S.)
- OPTEC—Optimization in Engineering Center-of-Excellence, KU Leuven, 9000 Ghent, Belgium
- BioTeC—Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, Belgium;
| | - Annika Graeffe
- BioTeC—Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, Belgium;
| | - James L. Walsh
- Department of Electrical Engineering and Electronics, University of Liverpool, Liverpool L69 3BX, UK;
| | - Jan F. M. Van Impe
- CPMF2—Flemish Cluster Predictive Microbiology in Foods—www.cpmf2.be, 9000 Ghent, Belgium; (M.G.); (C.S.)
- OPTEC—Optimization in Engineering Center-of-Excellence, KU Leuven, 9000 Ghent, Belgium
- BioTeC—Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, 9000 Ghent, Belgium;
- Correspondence: ; Tel.: +32-477-256-172
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30
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Hosseini SM, Rostami S, Hosseinzadeh Samani B, Lorigooini Z. The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties. Food Sci Nutr 2020; 8:870-883. [PMID: 32148796 PMCID: PMC7020306 DOI: 10.1002/fsn3.1364] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/14/2019] [Accepted: 09/21/2019] [Indexed: 11/30/2022] Open
Abstract
One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of E. coli bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.
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Affiliation(s)
- Seyed Mehdi Hosseini
- Department of Mechanical Engineering of BiosystemsShahrekord UniversityShahrekordIran
| | - Sajad Rostami
- Department of Mechanical Engineering of BiosystemsShahrekord UniversityShahrekordIran
| | | | - Zahra Lorigooini
- Medical Plants Research CenterBasic Health Sciences InstituteShahrekord University of Medical SciencesShahrekordIran
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31
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Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:102-112. [PMID: 31975713 DOI: 10.1007/s13197-019-04035-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 08/15/2019] [Indexed: 10/26/2022]
Abstract
The aim of this study was to investigate the effect of atmospheric cold plasma (ACP) treatment on the microbial inactivation, physicochemical properties, and shelf-life of strawberry fruit with its extended in-package storage at room (25 °C) and refrigerated (4 °C) temperature. ACP treatment of 10, 15 and 30 min was studied on strawberry fruit using a dielectric barrier discharge (DBD) at 60 kV with an input voltage of 260 V at 50 Hz. The shelf-life of ACP treated strawberry was extended to 5 days at 25 °C and 9 days at 4 °C in sealed ACP package. However, non-treated packaged strawberry was degraded in 2 days. ACP treatment of 15 min resulted in 2 log reduction of microbial load and enhanced the concentration of chlorogenic acid, hyprin, phloretin, vanillin, gallic acid, 4-hydroxybenzaldehyde and rutin during in-package storage of 5 day (~ 120 h) at 25 °C with respect to control (p < 0.05). In addition, ACP treatment of 15 min at 60 kV was also found to increase the total phenolic content and antioxidant activity. However, total soluble solids, pH and moisture were not affected with ACP treatment (p > 0.05). Therefore, ACP treatment of 15 min with in-package storage of 5 days (~ 120 h) was found to be advantageous for increasing the shelf-life and functional quality of strawberry fruit.
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32
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Nguyen T, Flint S, Palmer J. Control of aflatoxin M 1 in milk by novel methods: A review. Food Chem 2019; 311:125984. [PMID: 31855773 DOI: 10.1016/j.foodchem.2019.125984] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 11/25/2019] [Accepted: 11/29/2019] [Indexed: 12/30/2022]
Abstract
Aflatoxin M1 (AFM1) in milk and milk products has been recognised as an issue for over 30 years. Controlling AFM1 in milk is important to protect human health and trade. Preventing contamination by avoiding fungal contamination of cattle feed is the best method of control, however this is hard to avoid in some countries. Treating milk containing AFM1 is an alternative control measure, however, there is no single approved method. The challenge is to select a treatment method that is effective but does not affect the organoleptic quality of milk. This study reviews the strategies for degrading AFM1 in milk including yeast, lactic acid bacteria, enzyme, peroxide, ozone, UV light and cold plasma. This review compares the efficacy, influencing factors, (possible) mechanisms of activity, advantages, limitations and potential future trends of these methods and provides some recommendations for the treatment of milk to reduce the risk of AFM1 contamination.
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Affiliation(s)
- Thu Nguyen
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, New Zealand.
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33
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Bing S, Zang YT, Li YJ, Shu DQ. The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells. Poult Sci 2019; 98:6914-6920. [PMID: 31392328 PMCID: PMC8913955 DOI: 10.3382/ps/pez454] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Accepted: 07/25/2019] [Indexed: 12/02/2022] Open
Abstract
Salmonella enteritidis (S. enteritidis) infection has been recognized as one of the most common bacterial causes of human gastroenteritis worldwide and is closely associated with eggs. Slightly acidic electrolyzed water (SAEW) is an emerging environmentally friendly technology for disinfecting eggshell surfaces to remove dirt and pathogenic microorganisms. However, the efficiency of SAEW could be affected by the presence of manure. UV-based advanced oxidation processes have been studied to improve the microorganism's inactivation effect of disinfection. Therefore, in this study, the synergistic bactericidal efficacy of SAEW and UV-C light (ultraviolet lamp, λ = 254 nm) for inactivation of S. enteritidis on artificially inoculated eggshells with or without manure was evaluated, and the bactericidal efficacy of different combination treatments of SAEW and UV-C light was compared. Without manure interference, complete inactivation (reduction of 6.54 log10 CFU/g) of S. enteritidis on the surface of eggshells was achieved following a 4-min treatment with SAEW+UV at an available chlorine concentration (ACC) of 20 mg/L. In the presence of manure, a 3.02 log reduction was achieved following a 4-min treatment with SAEW+UV at an ACC of 30 mg/L. Simultaneous treatment with SAEW and UV light exhibits higher bactericidal activity for eggshells than other combination process methods with UV and SAEW. The results suggest that the combined treatment of SAEW+UV is a novel method to enhance the microbial safety of eggshells.
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Affiliation(s)
- Sh Bing
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Y T Zang
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - Y J Li
- Jiangxi Agricultural University, Jiangxi 330045, China
| | - D Q Shu
- Jiangxi Agricultural University, Jiangxi 330045, China
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Matos ÂP, Teixeira MS, Corrêa FMPS, Machado MM, Werner RIS, Aguiar AC, Cubas ALV, Sant’Anna ES, Moecke EHS. DISRUPTION OF Nannochloropsis gaditana (EUSTIGMATOPHYCEAE) RIGID CELL WALL BY NON-THERMAL PLASMA PRIOR TO LIPID EXTRACTION AND ITS EFFECT ON FATTY ACID COMPOSITION. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20190097] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ângelo P. Matos
- Universidade Federal de Santa Catarina, Brazil; Universidade do Sul de Santa Catarina, Brazil
| | | | | | | | | | | | | | | | - Elisa H. S. Moecke
- Universidade Federal de Santa Catarina, Brazil; Universidade do Sul de Santa Catarina, Brazil
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Gavahian M, Chu Y, Jo C. Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations. Compr Rev Food Sci Food Saf 2019; 18:1292-1309. [DOI: 10.1111/1541-4337.12460] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/07/2019] [Accepted: 05/12/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Yan‐Hwa Chu
- Product and Process Research CenterFood Industry Research and Development Inst. No. 331 Shih‐Pin Rd. Hsinchu 30062 Taiwan Republic of China
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Inst. of Agriculture and Life ScienceSeoul National Univ. Seoul 08826 South Korea
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Sharifian A, Soltanizadeh N, Abbaszadeh R. Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.08.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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López M, Calvo T, Prieto M, Múgica-Vidal R, Muro-Fraguas I, Alba-Elías F, Alvarez-Ordóñez A. A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications. Front Microbiol 2019; 10:622. [PMID: 31001215 PMCID: PMC6454144 DOI: 10.3389/fmicb.2019.00622] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 03/12/2019] [Indexed: 11/13/2022] Open
Abstract
Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial spores, simple design, ease of use, cost-effective operation, short treatment times, lack of toxic effects, and significant reduction of water consumption. This review article provides a general overview of the principles of operation and applications of NTAP in the agri-food sector. In particular, the numerous studies carried out in the last decade aimed at deciphering the influence of different environmental factors and processing parameters on the microbial inactivation attained are discussed. In addition, this review also considers some important studies aimed at elucidating the complex mechanism of microbial inactivation by NTAP. Finally, other potential applications of NTAP in the agri-food sector, apart from food decontamination, are briefly described, and some limitations for the immediate industrial implementation of NTAP are discussed (e.g., impact on the nutritional and sensory quality of treated foods; knowledge on the plasma components and reactive species responsible for the antimicrobial activity; possible toxicity of some of the chemical species generated; scale-up by designing fit-for-purpose equipment).
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Affiliation(s)
- Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Tamara Calvo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
| | | | | | - Fernando Alba-Elías
- Department of Mechanical Engineering, Universidad de La Rioja, Logroño, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
- Institute of Food Science and Technology, Universidad de León, León, Spain
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Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage. Meat Sci 2019; 149:107-113. [DOI: 10.1016/j.meatsci.2018.11.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/03/2018] [Accepted: 11/21/2018] [Indexed: 11/19/2022]
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40
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Schnabel U, Handorf O, Yarova K, Zessin B, Zechlin S, Sydow D, Zellmer E, Stachowiak J, Andrasch M, Below H, Ehlbeck J. Plasma-Treated Air and Water-Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment. Foods 2019; 8:foods8020055. [PMID: 30717375 PMCID: PMC6406376 DOI: 10.3390/foods8020055] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 01/28/2023] Open
Abstract
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeria monocytogenes, Escherichia coli, Pectobacterium carotovorum, sporulated Bacillus atrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5⁻50 s) and the treatment time of the specimens with PPA/PTW (1⁻5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction factor of 2.4 to 3.0 for P. carotovorum). In comparison, the combination of PTW and subsequent PPA treatment leads to synergistic effects that are clearly not induced by longer treatment times. These findings have been valid for all bacteria (L. monocytogenes > P. carotovorum = E. coli). Controversially, the effect is reversed for endospores of B. atrophaeus. With pure PPA treatment, a strong inactivation at 50 s plasma-on time is detectable, whereas single PTW treatment shows no effect even with increasing treatment parameters. The use of synergistic effects of PTW for cleaning and PPA for drying shows a clear alternative for currently used sanitation methods in production plants. Highlights: Non-thermal atmospheric pressure microwave plasma source used indirect in two different modes-gaseous and liquid; Measurement of short and long-living nitrite and nitrate in corrosive gas PPA (plasma-processed air) and complex liquid PTW (plasma-treated water); Application of PTW and PPA in single and combined use for biological decontamination of different microorganisms.
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Affiliation(s)
- Uta Schnabel
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, D01 HV58 Dublin, Ireland.
| | - Oliver Handorf
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Kateryna Yarova
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Björn Zessin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Susann Zechlin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Diana Sydow
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Elke Zellmer
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Stachowiak
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Mathias Andrasch
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Harald Below
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Ehlbeck
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
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41
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Ritter AC, Santi L, Vannini L, Beys-da-Silva WO, Gozzi G, Yates J, Ragni L, Brandelli A. Comparative proteomic analysis of foodborne Salmonella Enteritidis SE86 subjected to cold plasma treatment. Food Microbiol 2018; 76:310-318. [DOI: 10.1016/j.fm.2018.06.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/18/2018] [Accepted: 06/19/2018] [Indexed: 12/24/2022]
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42
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Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8101939] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cold atmospheric plasma (CAP) has shown good potentiality for the decontamination and stabilization of fresh fruit and vegetable products; however, information about its effect on nutritional quality is still scarce. The aim of this research was to evaluate the impact of a form of indirect treatment known as Dielectric Barrier Discharge (DBD) on apple slices—more specifically, the polyphenolic profile and antioxidant activity of fresh-cut Pink Lady apples. Atmospheric plasma was generated using air as feed gas, and directed to apple slices for up to 30 min. The effect of plasma treatment on physico-chemical parameters was mainly observed as a slight acidification of the tissue and reduction of browning after an extended period of exposure. The samples’ phenolic profile was significantly affected after 10 min of treatment, both in quantitative (an approximately 20% increase) and qualitative terms, while with increasing exposure time a progressive decrease of all polyphenol classes was observed. The antioxidant activity, evaluated by different in-vitro methods, followed a similar trend, increasing after 10 min of processing and then decreasing. Results highlighted how plasma exposure promotes a metabolic response of the fresh tissue, and the importance of carefully controlling the exposure time in order to minimize the loss of nutritional properties.
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43
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44
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Inactivation of Microbial Food Contamination of Plastic Cups Using Nonthermal Plasma and Hydrogen Peroxide. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5616437] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The inactivation effect of the combination of nonthermal plasma and hydrogen peroxide aerosol for the microbial decontamination of inner surface of cylindrical container buckets is studied on one bacterial and seven filamentous micromycete species and on airborne-contaminated cups. While the decontamination by single nonthermal plasma or hydrogen peroxide is not observable after 120 s, the strong decontamination by their combination occurs after 30 s of exposure. Moreover, observed total elimination of airborne contamination of plastic cups predetermines this method as a suitable alternative to the currently used method based on the application of hydrogen peroxide.
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45
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Xiang Q, Liu X, Li J, Ding T, Zhang H, Zhang X, Bai Y. Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:846-857. [PMID: 29487426 PMCID: PMC5821664 DOI: 10.1007/s13197-017-3020-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2017] [Accepted: 12/21/2017] [Indexed: 10/25/2022]
Abstract
Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed.
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Affiliation(s)
- Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, NO. 136, Kexue Road, Zhengzhou, 450001 Henan People’s Republic of China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
| | - Xiufang Liu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, NO. 136, Kexue Road, Zhengzhou, 450001 Henan People’s Republic of China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
| | - Junguang Li
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, NO. 136, Kexue Road, Zhengzhou, 450001 Henan People’s Republic of China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, 310058 Zhejiang People’s Republic of China
| | - Hua Zhang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, NO. 136, Kexue Road, Zhengzhou, 450001 Henan People’s Republic of China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
| | - Xiangsheng Zhang
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
| | - Yanhong Bai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, NO. 136, Kexue Road, Zhengzhou, 450001 Henan People’s Republic of China
- Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 Henan People’s Republic of China
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46
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Surface decontamination of eggshells by using non-thermal atmospheric plasma. Int J Food Microbiol 2017; 266:267-273. [PMID: 29274482 DOI: 10.1016/j.ijfoodmicro.2017.12.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 12/08/2017] [Accepted: 12/17/2017] [Indexed: 11/22/2022]
Abstract
In this study, the possibility of using an effective short time non-thermal plasma (NTP) treatment to inactivate Salmonella enterica serovar Enteritidis on eggshell surface was investigated. The eggshells were artificially contaminated with S. Enteritidis at an initial concentration of 107cfu/egg and then treated with an atmospheric pressure plasma jet by using air as process gas under different experimental settings with various frequencies (20-25kHz) and reference voltages (100-80%), exposure times (60-120s), distances from plasma jet (15 or 40mm) and gas flow rates (2000-3000L/h). The best result was obtained at maximum plasma power of 655W (25kHz-100% V), where S. Enteritidis concentration on egg surface was reduced below the detection limit (102cfu/egg) after 120s of treatment. The temperature remained below 35°C after all plasma treatments in order to minimize the risk of egg quality alterations. Specific measurements demonstrated that there were no negative effects on egg quality after NTP treatment. The effect of plasma process on the egg cuticle was demonstrated by using scanning electron microscopy.
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47
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Calvo T, Alvarez-Ordóñez A, Prieto M, Bernardo A, López M. Stress adaptation has a minor impact on the effectivity of Non-Thermal Atmospheric Plasma (NTAP) against Salmonella spp. Food Res Int 2017; 102:519-525. [DOI: 10.1016/j.foodres.2017.09.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 09/07/2017] [Accepted: 09/09/2017] [Indexed: 11/28/2022]
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48
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Vinayananda CO, Fairoze N, Madhavaprasad CB, Byregowda SM, Nagaraj CS, Bagalkot P, Karabasanavar N. Studies on occurrence, characterisation and decontamination of emerging pathogenic Escherichia coli (STEC, ETEC and EIEC) in table eggs. Br Poult Sci 2017; 58:664-672. [DOI: 10.1080/00071668.2017.1373387] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- C. O Vinayananda
- Department of Livestock Products and Technology, Veterinary College, Bengaluru, India
| | - Nadeem Fairoze
- Department of Livestock Products and Technology, Veterinary College, Bengaluru, India
| | - C. B Madhavaprasad
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
| | - S. M Byregowda
- Institution of Animal Health and Veterinary Biologicals, Bengaluru, India
| | - C. S Nagaraj
- AICRP on Poultry (Meat), Veterinary College, Bengaluru, India
| | - Prashanth Bagalkot
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
| | - Nagappa Karabasanavar
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
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49
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Tracking the Penetration of Plasma Reactive Species in Tissue Models. Trends Biotechnol 2017; 36:594-602. [PMID: 28843839 DOI: 10.1016/j.tibtech.2017.07.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 01/01/2023]
Abstract
Electrically generated cold atmospheric plasma is being intensively researched for novel applications in biology and medicine. Significant attention is being given to reactive oxygen and nitrogen species (RONS), initially generated upon plasma-air interactions, and subsequently delivered to biological systems. Effects of plasma exposure are observed to millimeter depths within tissue. However, the exact nature of the initial plasma-tissue interactions remains unknown, including RONS speciation and delivery depth, or how plasma-derived RONS intervene in biological processes. Herein, we focus on current research using tissue and cell models to learn more about the plasma delivery of RONS into biological environments. We argue that this research is vital in underpinning the knowledge required to realize the full potential of plasma in biology and medicine.
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50
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Bhide S, Salvi D, Schaffner DW, Karwe MV. Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. J Food Prot 2017; 80:1337-1346. [PMID: 28708029 DOI: 10.4315/0362-028x.jfp-17-064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study investigates the efficacy of cold atmospheric pressure plasma (CAPP) on microbial inactivation as influenced by surface roughness of two types of surfaces: sandpaper and fresh fruit peel. Different grits of closed-coat sandpaper were selected, with their roughness (Pq) values ranging from 6 to 16 μm. Apple, orange, and cantaloupe peels were selected for roughness values that were similar to the sandpapers. The sandpapers and the fruit peel surfaces were spot inoculated with Enterobacter aerogenes (109 CFU/63.64 cm2) and exposed to CAPP for 492 s. Similar microbial enumeration techniques were used for both systems to quantify the microbial inactivation. The smoothest sandpaper showed a 0.52-log higher inactivation of E. aerogenes (2.08 log CFU/63.64 cm2 sandpaper surface inactivation) than did the roughest sandpaper (1.56 log CFU/63.64 cm2 sandpaper surface inactivation), and the difference was statistically significant (P < 0.05). The smoothest fresh fruit peel surface (apple) showed a 1.25-log higher inactivation of the microorganism (1.86 log CFU/63.64 cm2 fruit peel surface inactivation) than did the roughest fresh fruit peel surface (cantaloupe; 0.61 log CFU/63.64 cm2 fruit peel surface inactivation), and the difference was statistically significant (P < 0.05). As the surface roughness increased, microbial inactivation efficacy of CAPP decreased for both systems. The results from sandpaper show that, in a scenario in which the surface roughness was the only parameter of difference, the microbial inactivation efficacy of CAPP decreased with increasing surface roughness. The results from fruit surfaces show high variability and were not directly predictable from the sandpaper data. This suggests that the microbial inactivation efficacy of CAPP in real-world food systems, such as on fresh fruit peels, is affected by factors in addition to surface roughness.
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Affiliation(s)
- Siddharth Bhide
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Deepti Salvi
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Mukund V Karwe
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
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