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Ke Z, Peng X, Jia S, Liu S, Zhou X, Ding Y. Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens. Food Chem 2024; 455:140147. [PMID: 38905783 DOI: 10.1016/j.foodchem.2024.140147] [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: 04/15/2024] [Revised: 05/31/2024] [Accepted: 06/15/2024] [Indexed: 06/23/2024]
Abstract
Plasma-activated seawater (PASW) presents a promising approach for marine fish preservation, yet its antimicrobial efficacy and mechanisms remain unclear. This study found that PASW exhibits superior bactericidal properties against the fish spoilage bacterium Shewanella putrefaciens compared to plasma-activated water (PAW), and increased effectiveness in preserving fish fillets. To clarify the mechanisms, a detailed investigation was conducted, including the generation of reactive oxygen/nitrogen species (ROS/RNS) and active halogen species in PASW, and their antimicrobial efficacy. Findings showed greater nitrite and hydrogen peroxide production in PASW relative to PAW, as well as the conversion of chloride/bromide ions into active species, which collectively enhanced PASW's antimicrobial activity. The synergistic action of ROS/RNS and active chlorine/bromine species in PASW promoted the generation of intracellular ROS, causing increased membrane damage, redox imbalance, and consequently higher bacterial mortality. This study enhances our understanding of PASW's antimicrobial effects and highlights its potential applications in the seafood industry.
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Affiliation(s)
- Zhigang Ke
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
| | - Xingjian Peng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shiliang Jia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China.
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2
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Droste NC, Hummert M, Leenders P, Mellmann A, Becker K, Kuczius T. Plasma-Activated Tap Water with Oxidative Potential Has an Inactivating Effect on Microbiological Contaminants in Aqueous Suspensions. Pathogens 2024; 13:535. [PMID: 39057762 PMCID: PMC11280176 DOI: 10.3390/pathogens13070535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 06/17/2024] [Accepted: 06/21/2024] [Indexed: 07/28/2024] Open
Abstract
Plasma-activated water (PAW) generated from tap water has gained attention as a disinfectant when used directly in its pure form. Little is known about the application of PAW for bacterial inactivation in aqueous environments because its use in fluids results in dilutions. We investigated the effect of PAW in aqueous suspensions simulating such dilutions, and we focused on the minimal addition of PAW volumes to bacterial aqueous suspensions still resulting in high inactivation rates. The antimicrobial effect was highly dependent on the activation of PAW. An increase in activation power from 90 to 100 W resulted in a greater microbial reduction with an identical 10 min activation time. The susceptibility to PAW dilutions was analyzed in detail regarding nine Gram-negative species out of Enterobacterales and other waterborne microorganisms as well as four Gram-positive species present in two different matrices, in saline and in tap water, at high concentrations simulating massive contamination situations. For this purpose, the PAW activation setting of 90 W and 30 min was defined in order to be able to differentiate the limitations of inactivation in individual bacterial species. The Gram-negatives in saline demonstrated susceptibility when one volume unit of PAW was added. However, twice the PAW volume was necessary for inactivation when bacteria were present in tap water. Gram-positive microorganisms were more robust, indicated by prolonged contact times before inactivation. Our results indicate that PAW can be used for bacterial decontamination processes in aqueous environments when added in surplus. Optimized activation settings such as electric power to generate PAW and the contact times to the samples increase the effect of the inactivation a wide range of bacteria, regardless of their resistance profiles.
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Affiliation(s)
- Nahla C. Droste
- Institute of Hygiene, University Hospital Münster, Robert Koch-Straße 41, 48149 Münster, Germany; (N.C.D.); (M.H.); (A.M.)
| | - Mareike Hummert
- Institute of Hygiene, University Hospital Münster, Robert Koch-Straße 41, 48149 Münster, Germany; (N.C.D.); (M.H.); (A.M.)
| | - Paul Leenders
- VitalFluid BV, High Tech Campus 25-5, 5656 AE Eindhoven, The Netherlands;
| | - Alexander Mellmann
- Institute of Hygiene, University Hospital Münster, Robert Koch-Straße 41, 48149 Münster, Germany; (N.C.D.); (M.H.); (A.M.)
| | - Karsten Becker
- Friedrich Loeffler-Institute of Medical Microbiology, University Medicine Greifswald, Ferdinand-Sauerbruch-Straße 1, 17475 Greifswald, Germany;
| | - Thorsten Kuczius
- Institute of Hygiene, University Hospital Münster, Robert Koch-Straße 41, 48149 Münster, Germany; (N.C.D.); (M.H.); (A.M.)
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3
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Zou Y, Zhou C, Chang X, Zhao F, Ye K. Differential mechanism between Listeria monocytogenes strains with different virulence contaminating ready-to-eat sausages during the simulated gastrointestinal tract. Food Res Int 2024; 186:114312. [PMID: 38729688 DOI: 10.1016/j.foodres.2024.114312] [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: 02/02/2024] [Revised: 03/26/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Listeria monocytogenes exhibits varying levels of pathogenicity when entering the host through contaminated food. However, little is known regarding the stress response and environmental tolerance mechanism of different virulence strains to host gastrointestinal (GI) stimuli. This study analyzed the differences in the survival and genes of stress responses among two strains of L. monocytogenes 10403S (serotype 1/2a, highly virulent strain) and M7 (serotype 4a, low-virulence strain) during simulated gastrointestinal digestion. The results indicated that L. monocytogenes 10403S showed greater acid and bile salt tolerance than L. monocytogenes M7, with higher survival rates and less cell deformation and cell membrane permeability during the in vitro digestion. KEGG analysis of the transcriptomes indicated that L. monocytogenes 10403S displayed significant activity in amino acid metabolism, such as glutamate and arginine, associated with acid tolerance. Additionally, L. monocytogenes 10403S demonstrated a higher efficacy in promoting activities that preserve bacterial cell membrane integrity and facilitate flagellar protein synthesis. These findings will contribute valuable practical insights into the tolerance distinctions among different virulence strains of L. monocytogenes in the GI environment.
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Affiliation(s)
- Yafang Zou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Cong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Xiaochen Chang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Fanwen Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Keping Ye
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
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4
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Liu H, Zhu W, Zou Y, Xia X. Antimicrobial Activity and Mechanisms of Punicalagin against Vibrio parahaemolyticus. Foods 2024; 13:1366. [PMID: 38731737 PMCID: PMC11082947 DOI: 10.3390/foods13091366] [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: 04/09/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
This study sought to explore the antimicrobial activity of punicalagin against V. parahaemolyticus and its potential modes of action. V. parahaemolyticus ATCC 17802 and RIMD 2210633Sm were exposed to punicalagin, and the energy production, membrane potential, and envelope permeability, as well as the interaction with cell biomolecules, were measured using a variety of fluorescent probes combined with electrophoresis and Raman spectroscopy. Punicalagin treatment disrupted the envelope integrity and induced a decrease in intracellular ATP and pH. The uptake of 1-N-phenyl-naphtylamine (NPN) demonstrated that punicalagin weakened the outer membrane. Punicalagin damaged the cytoplasmic membrane, as indicated by the membrane depolarization and the leakage of intracellular potassium ions, proteins, and nucleic acids. Electronic microscopy observation visualized the cell damage caused by punicalagin. Further, gel electrophoresis coupled with the Raman spectrum assay revealed that punicalagin affected the protein expression of V. parahaemolyticus, and there was no effect on the integrity of genomic DNA. Therefore, the cell envelope and proteins of V. parahaemolyticus were the assailable targets of punicalagin treatment. These findings suggested that punicalagin may be promising as a natural bacteriostatic agent to control the growth of V. parahaemolyticus.
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Affiliation(s)
| | | | | | - Xiaodong Xia
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (H.L.); (W.Z.); (Y.Z.)
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5
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Aanniz T, Bouyahya A, Balahbib A, El Kadri K, Khalid A, Makeen HA, Alhazmi HA, El Omari N, Zaid Y, Wong RSY, Yeo CI, Goh BH, Bakrim S. Natural bioactive compounds targeting DNA methyltransferase enzymes in cancer: Mechanisms insights and efficiencies. Chem Biol Interact 2024; 392:110907. [PMID: 38395253 DOI: 10.1016/j.cbi.2024.110907] [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: 11/16/2023] [Revised: 01/06/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024]
Abstract
The regulation of gene expression is fundamental to health and life and is essentially carried out at the promoter region of the DNA of each gene. Depending on the molecular context, this region may be accessible or non-accessible (possibility of integration of RNA polymerase or not at this region). Among enzymes that control this process, DNA methyltransferase enzymes (DNMTs), are responsible for DNA demethylation at the CpG islands, particularly at the promoter regions, to regulate transcription. The aberrant activity of these enzymes, i.e. their abnormal expression or activity, can result in the repression or overactivation of gene expression. Consequently, this can generate cellular dysregulation leading to instability and tumor development. Several reports highlighted the involvement of DNMTs in human cancers. The inhibition or activation of DNMTs is a promising therapeutic approach in many human cancers. In the present work, we provide a comprehensive and critical summary of natural bioactive molecules as primary inhibitors of DNMTs in human cancers. The active compounds hold the potential to be developed as anti-cancer epidrugs targeting DNMTs.
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Affiliation(s)
- Tarik Aanniz
- Medical Biotechnology Laboratory, Rabat Medical & Pharmacy School, Mohammed V University in Rabat, Rabat, B.P, 6203, Morocco.
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10106, Morocco.
| | - Abdelaali Balahbib
- High Institute of Nursing Professions and Health Techniques of Errachidia, Errachidia, Morocco.
| | - Kawtar El Kadri
- High Institute of Nursing Professions and Health Techniques of Errachidia, Errachidia, Morocco
| | - Asaad Khalid
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, Saudi Arabia; Medicinal and Aromatic Plants Research Institute, National Center for Research, P.O. Box: 2424, Khartoum, 11111, Sudan.
| | - Hafiz A Makeen
- Pharmacy Practice Research Unit, Clinical Pharmacy Department, Faculty of Pharmacy, Jazan University, Jazan, Saudi Arabia.
| | - Hassan A Alhazmi
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, Saudi Arabia; Pharmacy Practice Research Unit, Clinical Pharmacy Department, Faculty of Pharmacy, Jazan University, Jazan, Saudi Arabia.
| | - Nasreddine El Omari
- High Institute of Nursing Professions and Health Techniques of Tetouan, Tetouan, Morocco.
| | - Younes Zaid
- Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco.
| | - Rebecca Shin-Yee Wong
- Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University Malaysia, Bandar Sunway, 47500, Selangor Darul Ehsan, Malaysia; Department of Medical Education, School of Medical and Life Sciences, Sunway University Malaysia, Bandar Sunway, 47500, Selangor Darul Ehsan, Malaysia.
| | - Chien Ing Yeo
- Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University Malaysia, Bandar Sunway, 47500, Selangor Darul Ehsan, Malaysia.
| | - Bey Hing Goh
- Sunway Biofunctional Molecules Discovery Centre, School of Medical and Life Sciences, Sunway University Malaysia, Bandar Sunway, 47500, Selangor Darul Ehsan, Malaysia; Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, 47500, Malaysia; College of Pharmaceutical Sciences, Zhejiang University, 310058, Hangzhou, Zhejiang, China.
| | - Saad Bakrim
- Geo-Bio-Environment Engineering and Innovation Laboratory, Molecular Engineering, Biotechnology and Innovation Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, 80000, Morocco.
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6
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Zhang H, Wei J, Xv H, Khan I, Sun Q, Zhao X, Gao J, Liu S, Wei S. Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei. Front Nutr 2024; 11:1365282. [PMID: 38515524 PMCID: PMC10954878 DOI: 10.3389/fnut.2024.1365282] [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: 01/04/2024] [Accepted: 02/22/2024] [Indexed: 03/23/2024] Open
Abstract
In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products.
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Affiliation(s)
- Huanlan Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Jie Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Hongjie Xv
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Xihong Zhao
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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7
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Chew NSL, Ooi CW, Yeo LY, Tan MK. Influence of MHz-order acoustic waves on bacterial suspensions. ULTRASONICS 2024; 138:107234. [PMID: 38171227 DOI: 10.1016/j.ultras.2023.107234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/22/2023] [Accepted: 12/24/2023] [Indexed: 01/05/2024]
Abstract
The development of alternative techniques to efficiently inactivate bacterial suspensions is crucial to prevent transmission of waterborne illness, particularly when commonly used techniques such as heating, filtration, chlorination, or ultraviolet treatment are not practical or feasible. We examine the effect of MHz-order acoustic wave irradiation in the form of surface acoustic waves (SAWs) on Gram-positive (Escherichia coli) and Gram-negative (Brevibacillus borstelensis and Staphylococcus aureus) bacteria suspended in water droplets. A significant increase in the relative bacterial load reduction of colony-forming units (up to 74%) can be achieved by either increasing (1) the excitation power, or, (2) the acoustic treatment duration, which we attributed to the effect of the acoustic radiation force exerted on the bacteria. Consequently, by increasing the maximum pressure amplitude via a hybrid modulation scheme involving a combination of amplitude and pulse-width modulation, we observe that the bacterial inactivation efficiency can be further increased by approximately 14%. By combining this scalable acoustic-based bacterial inactivation platform with plasma-activated water, a 100% reduction in E. coli is observed in less than 10 mins, therefore demonstrating the potential of the synergistic effects of MHz-order acoustic irradiation and plasma-activated water as an efficient strategy for water decontamination.
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Affiliation(s)
- Nicholas S L Chew
- Department of Mechanical Engineering, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Chien W Ooi
- Department of Chemical Engineering, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Leslie Y Yeo
- Micro/Nanophysics Research Laboratory, RMIT University, Melbourne, VIC 3001, Australia
| | - Ming K Tan
- Department of Mechanical Engineering, School of Engineering, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia.
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8
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Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
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Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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9
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Hadinoto K, Niemira BA, Trujillo FJ. A review on plasma-activated water and its application in the meat industry. Compr Rev Food Sci Food Saf 2023; 22:4993-5019. [PMID: 37799092 DOI: 10.1111/1541-4337.13250] [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: 04/11/2023] [Revised: 08/16/2023] [Accepted: 09/15/2023] [Indexed: 10/07/2023]
Abstract
Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma-activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short-lived and long-lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non-thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy-efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.
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Affiliation(s)
- Koentadi Hadinoto
- School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, Pennsylvania, USA
| | - Francisco J Trujillo
- School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia
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10
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Wang X, Li Y, Liu S, Wang H, Chang X, Zhang J. Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism. Foods 2023; 12:3312. [PMID: 37685244 PMCID: PMC10486611 DOI: 10.3390/foods12173312] [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: 07/23/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. This study investigates the bacteriostatic effect and mechanism(s) of the action of chestnut shell polyphenols (CSPs) on three food-spoilage bacteria, namely Bacillus subtilis, Pseudomonas fragi, and Escherichia coli. To this end, the effect of CSPs on the ultrastructure of each bacterium was determined using scanning electron microscopy and transmission electron microscopy. Moreover, gene expression was analyzed using RT-qPCR. Subsequent molecular docking analysis was employed to elucidate the mechanism of action employed by CSPs via the inhibition of key enzymes. Ultrastructure analysis showed that CSPs damaged the bacterial cell wall and increased permeability. At 0.313 mg/mL, CSPs significantly increased the activity of alkaline phosphatase and lactate dehydrogenase, as well as protein leakage (p < 0.05), whereas the activity of the tricarboxylic acid (TCA) cycle enzymes, isocitrate dehydrogenase and α-ketoglutarate dehydrogenase, were inhibited (p < 0.05). The expression levels of the TCA-related genes gltA, icd, sucA, atpA, citA, odhA, IS178_RS16090, and IS178_RS16290 are also significantly downregulated by CSP treatment (p < 0.05). Moreover, CSPs inhibit respiration and energy metabolism, including ATPase activity and adenosine triphosphate (ATP) synthesis (p < 0.05). Molecular docking determined that proanthocyanidins B1 and C1, the main components of CSPs, are responsible for the antibacterial activity. Therefore, as natural antibacterial substances, CSPs have considerable potential for development and application as natural food preservatives.
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Affiliation(s)
- Xinfang Wang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Yue Li
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Xuedong Chang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Jingzheng Zhang
- Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
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11
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Zhao D, Ma Y, Wang W, Xiang Q. Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2. Heliyon 2023; 9:e19582. [PMID: 37809560 PMCID: PMC10558840 DOI: 10.1016/j.heliyon.2023.e19582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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12
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Lee G, Choi SW, Yoo M, Chang HJ, Lee N. Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution. Foods 2023; 12:2461. [PMID: 37444199 DOI: 10.3390/foods12132461] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Herein, we investigated the potential of plasma-activated water (PAW) as a wash solution for the microbial decontamination of cherry tomatoes. We analyzed the efficacy of PAW as a bactericidal agent based on reactive species and pH. Immersion for 5 min in PAW15 (generated via plasma activation for 15 min) was determined as optimal for microbial decontamination of fresh produce. The decontamination efficacy of PAW15 exceeded those of mimic solutions with equivalent reactive species concentrations and pH (3.0 vs. 1.7 log reduction), suggesting that the entire range of plasma-derived reactive species participates in decontamination rather than a few reactive species. PAW15-washing treatment achieved reductions of 6.89 ± 0.36, 7.49 ± 0.40, and 5.60 ± 0.05 log10 CFU/g in the counts of Bacillus cereus, Salmonella sp., and Escherichia coli O157:H7, respectively, inoculated on the surface of cherry tomatoes, with none of these strains detected in the wash solution. During 6 days of 25 °C storage post-washing, the counts of aerobic bacteria, yeasts, and molds were below the detection limit. However, PAW15 did not significantly affect the viability of RAW264.7 cells. These results demonstrate that PAW effectively inactivates microbes and foodborne pathogens on the surface of cherry tomatoes and in the wash solution. Thus, PAW could be used as an alternative wash solution in the fresh produce industry without cross-contamination during washing and environmental contamination by foodborne pathogens or potential risks to human health.
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Affiliation(s)
- Gaeul Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Sung-Wook Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Miyoung Yoo
- Food Standard Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Hyun-Joo Chang
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Nari Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
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13
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Herianto S, Arcega RD, Hou CY, Chao HR, Lee CC, Lin CM, Mahmudiono T, Chen HL. Chemical decontamination of foods using non-thermal plasma-activated water. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 874:162235. [PMID: 36791866 DOI: 10.1016/j.scitotenv.2023.162235] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
The presence of chemical contaminants in foods and agricultural products is one of the major safety issues worldwide, posing a serious concern to human health. Nonthermal plasma (NTP) containing richly reactive oxygen and nitrogen species (RONS) has been trialed as a potential decontamination method. Yet, this technology comes with multiple downsides, including adverse effects on the quality of treated foods and limited exposure to entire surfaces on samples with hard-to-reach spots, further hindering real-life applications. Therefore, plasma-activated water (PAW) has been recently developed to facilitate the interactions between RONS and contaminant molecules in the liquid phase, allowing a whole surface treatment with efficient chemical degradation. Here, we review the recent advances in PAW utilized as a chemical decontamination agent in foods. The reaction mechanisms and the main RONS contributors involved in the PAW-assisted removal of chemical contaminants are briefly outlined. Also, the comprehensive effects of these treatments on food qualities (chemical and physical characteristics) and toxicological evaluation of PAW (in vitro and in vivo) are thoroughly discussed. Ultimately, we identified some current challenges and provided relevant suggestions, which can further promote PAW research for real-life applications in the future.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Chemical Biology and Molecular Biophysics Program, Taiwan International Graduate Program (TIGP), Academia Sinica, Taipei 11529, Taiwan; Institute of Chemistry, Academia Sinica, Taipei 11529, Taiwan; Department of Chemistry (Chemical Biology Division), College of Science, National Taiwan University, Taipei 10617, Taiwan
| | - Rachelle D Arcega
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - How-Ran Chao
- Department of Environmental Science and Engineering, College of Engineering, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; Institute of Food Safety Management, College of Agriculture, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; Emerging Compounds Research Center, General Research Service Center, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Ching-Chang Lee
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Research Center of Environmental Trace Toxic Substances, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Research Center of Environmental Trace Toxic Substances, College of Medicine, National Cheng Kung University, Tainan 70101, Taiwan; Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya 60115, Indonesia.
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14
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Hu J, Huang W, Wang Y, Jin J, Li Y, Chen J, Zheng Y, Deng S. Atmospheric cold plasma: A potential technology to control Shewanella putrefaciens in stored shrimp. Int J Food Microbiol 2023; 390:110127. [PMID: 36806858 DOI: 10.1016/j.ijfoodmicro.2023.110127] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 02/04/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023]
Abstract
This work aimed to investigate the inactivation mechanism of atmospheric cold plasma (ACP) against Shewanella putrefaciens both in PBS and sterile shrimp juice (SSJ). Reductions in cell density, cell viability, and biofilm formation activity were observed after ACP treatment. ACP cyclical treatment (1 min, 5 times) was more efficient than a one-time treatment (5 min, 1 time). After ACP cyclical treatment, the cell counts and cell viability of S. putrefaciens in PBS were decreased by 3.41 log CFU/mL and 85.30 %, respectively. As for SSJ group, the antibacterial efficiency of ACP declined, but the antibacterial effect of ACP cyclical treatment was still stronger than that of ACP one-time treatment. The biofilm formation activity of S. putrefaciens in PBS was almost completely inhibited, while it gradually returned to normal level with the prolonged of storage time for the SSJ counterpart. The rapid decrease in AKP activity after ACP treatment indicated the damage to cell wall integrity, which was also demonstrated by TEM. In addition, cell membrane and DNA damage of the strain also occurred after ACP treatment. The ROS fluorescence intensity in PBS was higher for the one-time treatment group, while the cyclical treatment group exhibited higher and more stable ozone levels. It was also detected that the total nitric oxide concentration in bacterial suspension depended on the dose of ACP treatment time. ACP treatment (35 kV) for 5 min, especially cyclical treatment, displayed its antibacterial properties on packaged shrimp contaminated with high concentration of S. putrefaciens. ACP cyclical treatment reduced surface bacterial counts of whole shrimps by 0.52 log CFU/mL, while ACP one-time treatment only achieved a decrease of 0.18 log CFU/mL. Therefore, ACP treatment could be considered as a potential alternative to enhance microbial control in food processing.
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Affiliation(s)
- Jiajie Hu
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Weijiao Huang
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yihong Wang
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jing Jin
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yuwei Li
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jing Chen
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China.
| | - Yan Zheng
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China
| | - Shanggui Deng
- School of Food and Pharmacy, Zhejiang Ocean University, 316022 Zhoushan, China; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, 316022 Zhoushan, China
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15
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Zhang J, Chitrakar B, Wang Y, Adhikari B, Xu B, Gao X, Zhou C, Xu T, Wang B. Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Pourbagher R, Abbaspour‐Fard MH, Sohbatzadeh F, Rohani A, Pourbagher M. Effect of plasma‐activated water generated by surface
DBD
on inactivation of pathogens
Pseudomonas tolaasii
and
Lecanicillium fungicola
and enhancement of storage quality of button mushroom. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Roghayeh Pourbagher
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | | | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics Faculty of Basic Sciences, University of Mazandaran Babolsar Iran
| | - Abbas Rohani
- Department of Biosystems Engineering, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Maryam Pourbagher
- Department of Engineering Faculty of Computer Engineering, Golestan Institute of Higher Education Gorgan Iran
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17
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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18
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Jyung S, Kang JW, Kang DH. Inactivation of Listeria monocytogenes through the synergistic interaction between plasma-activated water and organic acid. Food Res Int 2023; 167:112687. [PMID: 37087257 DOI: 10.1016/j.foodres.2023.112687] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
This study observed that when plasma-activated water (PAW) was combined with organic acid, it showed a synergistic inactivation effect on Listeria monocytogenes, which is highly resistant to PAW. When comparing various organic acids, lactic acid (LA) showed the greatest synergistic effect, followed by malic acid (MA), citric acid (CA), and acetic acid (AA), whereas propionic acid (PA) did not show a synergistic effect. Organic acid lowered the activity of ROS defense enzymes (catalase, superoxide dismutase) by reducing intracellular pH (pHi), which induced the increase in the accumulation of ROS of PAW within the cell. In the end, the synergistic inactivation effect appeared as the increased occurrence of oxidative damage when organic acid was combined as a series of preceding causes. In this case, LA with the greatest ability to lower the pH induced the greatest synergistic effect, suggesting that LA is the best candidate to be combined with PAW. As a result of observing changes in inactivation activity for L. monocytogenes of PAW combined with 1.0% LA while storing at - 80, -20, 4, 25, & 37 °C for 30 days, respectively, it was confirmed that the lower the temperature, the lower the activity loss during the storage period, and that it had an activity of 3.72 log reduction based on 10 min treatment when stored at - 80 °C for 30 days. Application of PAW combined with 1.0% LA stored at - 80 °C for 30 days to mackerel inoculated with L. monocytogenes in ice form resulted in a decrease of 4.53 log after 120 min treatment, without changing the quality of mackerel. These results suggest that combining LA with PAW can be an effective control strategy for L. monocytogenes with high resistance to PAW, and can be effectively utilized, even in ice form.
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19
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Han JY, Park SH, Kang DH. Effects of plasma bubble-activated water on the inactivation against foodborne pathogens on tomatoes and its wash water. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Plasma-Generated Nitric Oxide Water Mediates Environmentally Transmitted Pathogenic Bacterial Inactivation via Intracellular Nitrosative Stress. Int J Mol Sci 2023; 24:ijms24031901. [PMID: 36768225 PMCID: PMC9915551 DOI: 10.3390/ijms24031901] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/17/2022] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Over time, the proportion of resistant bacteria will increase. This is a major concern. Therefore, effective and biocompatible therapeutic strategies against these bacteria are urgently needed. Non-thermal plasma has been exhaustively characterized for its antibacterial activity. This study aims to investigate the inactivation efficiency and mechanisms of plasma-generated nitric oxide water (PG-NOW) on pathogenic water, air, soil, and foodborne Gram-negative and Gram-positive bacteria. Using a colony-forming unit assay, we found that PG-NOW treatment effectively inhibited the growth of bacteria. Moreover, the intracellular nitric oxide (NO) accumulation was evaluated by 4-amino-5-methylamino-2',7'-dichlorofluorescein diacetate (DAF-FM DA) staining. The reduction of viable cells unambiguously indicates the anti-microbial effect of PG-NOW. The soxR and soxS genes are associated with nitrosative stress, and oxyR regulation corresponds to oxidative stress in bacterial cells. To support the nitrosative effect mediated by PG-NOW, we have further assessed the soxRS and oxyR gene expressions after treatment. Accordingly, soxRS expression was enhanced, whereas the oxyR expression was decreased following PG-NOW treatment. The disruption of cell morphology was observed using scanning electron microscopy (SEM) analysis. In conclusion, our findings furnish evidence of an initiation point for the further progress and development of PG-NOW-based antibacterial treatments.
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21
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Wang J, Cheng JH, Sun DW. Enhancement of Wheat Seed Germination, Seedling Growth and Nutritional Properties of Wheat Plantlet Juice by Plasma Activated Water. JOURNAL OF PLANT GROWTH REGULATION 2023; 42:2006-2022. [PMID: 35668726 PMCID: PMC9152647 DOI: 10.1007/s00344-022-10677-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 05/04/2022] [Indexed: 05/04/2023]
Abstract
UNLABELLED Previous studies have shown the great potential of using plasma-activated water (PAW) on improving agriculture seed germination, however, information on the influence of PAW on crop plantlet juice remains scanty. In this research, the effect of PAW generated by atmosphere pressure Ar-O2 plasma jet for 1-5 min on wheat seed germination, seedling growth and nutritional properties of wheat plantlet juice was investigated. Results revealed that all PAWs could enhance wheat seed germination and seedling growth in 7 days by improving the germination rate, germination index, fresh weight, dry weight and vigour index, and especially that PAW activated for 3 min (PAW-3) showed the best overall performance. In addition, the application of PAWs enhanced the nutritional properties of wheat plantlet juice from those grown for 14 days by improving total soluble solids, protein content, photosynthetic pigments, total phenolic content, antioxidant activity, enzyme activity, free amino acids and minerals content, and the best enhancement was also observed in PAW-3. It was concluded that PAWs would be an effective technique to enhance the growth and nutritional properties of crop sprouts, which could be served as functional foods in many forms. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s00344-022-10677-3.
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Affiliation(s)
- Junhong Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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22
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Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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23
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Zhang H, Chen C, Yang Z, Ye L, Miao J, Lan Y, Wang Q, Ye Z, Cao Y, Liu G. Combined transcriptomic and proteomic analysis of the antibacterial mechanisms of an antimicrobial substance produced by Lactobacillus paracasei FX-6 against colistin-resistant Escherichia coli. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Efficacy of plasma activated saline in a co-culture infection control model. Sci Rep 2022; 12:20230. [PMID: 36418898 PMCID: PMC9684424 DOI: 10.1038/s41598-022-20165-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 09/09/2022] [Indexed: 11/25/2022] Open
Abstract
Plasma activated liquids have demonstrated antimicrobial effects and receive increasing attention due to the potential to strengthen the armoury of novel approaches against antibiotic resistant bacteria. However, the antibacterial activity and cytotoxic effects of these solutions need to be understood and balanced before exposure to humans. In this study, the antibacterial effects of plasma activated saline (PAS) were tested against Gram negative and positive bacteria, and HaCaT keratinocytes were used for cytotoxicity studies. For the first time, a co-culture model between these bacteria and eukaryotic cells under the influence of PAS has been described. Exposure of saline to plasma resulted in high concentrations of nitrate, hydrogen peroxide and a reduction of pH. PAS caused high antibacterial effects in the co-culture model, accompanied by high cytotoxic effects to the monolayer of mammalian cells. We present evidence and provide a deeper understanding for the hypothesis that upon treatment with PAS, chemical species generated in the liquid mediate high antimicrobial effects in the co-culture setup as well as mitochondrial depolarization and glutathione depletion in HaCaT cells and cell lysis due to acidic pH. In conclusion, PAS retains strong antibacterial effects in a co-culture model, which may have unintended negative biological effects on mammalian cells.
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Pan Y, Cheng J, Sun D. Oxidative lesions and post-treatment viability attenuation of listeria monocytogenes triggered by atmospheric non-thermal plasma. J Appl Microbiol 2022; 133:2348-2360. [PMID: 35751464 PMCID: PMC9805074 DOI: 10.1111/jam.15688] [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: 10/11/2021] [Revised: 06/14/2022] [Accepted: 06/22/2022] [Indexed: 01/09/2023]
Abstract
AIMS The aim of the current study was to investigate the effect of plasma-mediated oxidative stress on the post-treatment viability of Listeria monocytogenes at the physiological and molecular levels. METHODS AND RESULTS 107 CFU/ml L. monocytogenes in 10 ml phosphate-buffered saline (PBS) was treated with atmospheric non-thermal plasma for 0, 30, 60, 90 and 120 s respectively. Optical diagnostics using optical emission spectroscopy (OES) confirmed that dielectric barrier discharge (DBD) plasma was a significant source of ample exogenous reactive oxygen and nitrogen species (RONS). The development of extracellular main long-lived species was associated with plasma exposure time, accompanied by a massive accumulation of intracellular ROS in L. monocytogenes (p < 0.01). With the exception of virulence genes (hly), most oxidation resistance genes (e.g. sigB, perR, lmo2344, lmo2770 and trxA) and DNA repair gene (recA) were upregulated significantly (p < 0.05). A visible fragmentation in genomic DNA and a decline in the secretion of extracellular proteins and haemolytic activity (p < 0.01) were noticed. The quantitate oxygen consumption rates (OCRs) and extracellular acidification rates (ECARs) confirmed the viability attenuation from the aspect of energy metabolism. Survival assay in a real food system (raw milk) further suggested not only the viability attenuation, but also the resuscitation potential and safety risk of mild plasma-treated cells during post-treatment storage. CONCLUSION DBD plasma had the potential to inactivate and attenuate the virulence of L. monocytogenes, and it was recommended that plasma exposure time longer than 120 s was more suitable for attenuating viability and avoiding the recovery possibility of L. monocytogenes in raw milk within 7 days. SIGNIFICANCE AND IMPACT OF THE STUDY The current results presented a strategy to inactivate and attenuate the viability of L. monocytogenes, which could serve as a theoretical basis for better application of non-thermal plasma in food in an effort to effectively combat foodborne pathogens.
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Affiliation(s)
- Yuanyuan Pan
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina
| | - Jun‐Hu Cheng
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina
| | - Da‐Wen Sun
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science CentreUniversity College Dublin, National University of IrelandDublinIreland
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Sawangrat C, Phimolsiripol Y, Leksakul K, Thanapornpoonpong SN, Sojithamporn P, Lavilla M, Castagnini JM, Barba FJ, Boonyawan D. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili ( Capsicum annuum L.). Foods 2022; 11:foods11182859. [PMID: 36140988 PMCID: PMC9498241 DOI: 10.3390/foods11182859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 12/04/2022] Open
Abstract
Plasma activated water (PAW) generated from pinhole plasma jet using gas mixtures of argon (Ar) and 2% oxygen (O2) was evaluated for pesticide degradation and microorganism decontamination (i.e., Escherichia coli and Colletotrichum gloeosporioides) in chili (Capsicum annuum L.). A flow rate of 10 L/min produced the highest concentration of hydrogen peroxide (H2O2) at 369 mg/L. Results showed that PAW treatment for 30 min and 60 min effectively degrades carbendazim and chlorpyrifos by about 57% and 54% in solution, respectively. In chili, carbendazim and chlorpyrifos were also decreased, to a major extent, by 80% and 65% after PAW treatment for 30 min and 60 min, respectively. E. coli populations were reduced by 1.18 Log CFU/mL and 2.8 Log CFU/g with PAW treatment for 60 min in suspension and chili, respectively. Moreover, 100% of inhibition of fungal spore germination was achieved with PAW treatment. Additionally, PAW treatment demonstrated significantly higher efficiency (p < 0.05) in controlling Anthracnose in chili by about 83% compared to other treatments.
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Affiliation(s)
- Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sa-nguansak Thanapornpoonpong
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phanumas Sojithamporn
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Maria Lavilla
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio, Spain
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Dheerawan Boonyawan
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Physics and Materials Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Kang T, Yim D, Baek KH, Lee YE, Kim HJ, Jo C. The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm. J Appl Microbiol 2022; 133:3007-3019. [PMID: 35916587 DOI: 10.1111/jam.15757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 11/30/2022]
Abstract
AIM This study aimed to examine the inactivation efficacy of plasma-activated acetic acid (PAAA) against Salmonella Typhimurium cells and biofilm and elucidate the underlying the chemical inactivation pathway. METHODS AND RESULTS PAAA was prepared by discharging plasma to 20 ml of 0.2% (v/v) acetic acid (AA) for 20 min (2.2 kHz and 8.4 kVpp). The count of cells and biofilms decreased by 5.71 log CFU ml-1 and 4 log CFU/cm2 after 10 min of treatment with 0.2% PAAA and 0.4% PAAA compared with control group (without any treatment), respectively. In 0.2% PAAA, the concentrations of hydrogen peroxide (H2 O2 ) and nitrate anions were directly proportional to the plasma discharge time, while nitrite anions (NO2 - ) was not detected. However, the pH values of both 0.2% PAAA and plasma-activated water were inversely proportional to the plasma discharge time. Treatment with catalase, L-histidine, D-mannitol, and sodium azide inhibited the antibacterial activity of PAAA. CONCLUSION H2 O2 , Singlet oxygen, Hydroxyl radical, and NO2 - are involved in the generation and decomposition of peroxynitrous acid generated from PAAA functioned as intermediate agent, which could diffuse through cell membranes of bacteria and induce cell injury. SIGNIFICANCE AND IMPACT OF STUDY This study provides the understanding of efficacy and selectivity of PAAA which could be a novel decontamination agent.
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Affiliation(s)
- Taemin Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Donggyun Yim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea.,Department of Nano-Bio Convergence, Korea Institute of Materials Science, 51508, Changwon, Republic of Korea
| | - Yee Eun Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Hyun-Jun Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, 08826, Seoul, Republic of Korea.,Institute of Green Bio Science and Technology, Seoul National University, 25354, Pyeongchang, Korea
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Jyung S, Kang JW, Kang DH. L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S. Typhimurium. Food Microbiol 2022; 108:104098. [DOI: 10.1016/j.fm.2022.104098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/19/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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Recent Advances in Cold Plasma Technology for Food Processing. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09317-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Zhao D, Wang S, Hu Y, Liu X, Tao J, Sagratini G, Xiang Q. Insight into the antibacterial activity of lauric arginate against Escherichia coli O157:H7: Membrane disruption and oxidative stress. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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31
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Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Res Int 2022; 156:111368. [DOI: 10.1016/j.foodres.2022.111368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/03/2022] [Accepted: 05/10/2022] [Indexed: 11/20/2022]
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Rahman M, Hasan MS, Islam R, Rana R, Sayem ASM, Sad MAA, Matin A, Raposo A, Zandonadi RP, Han H, Ariza-Montes A, Vega-Muñoz A, Sunny AR. Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:6630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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Affiliation(s)
- Mizanur Rahman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; (M.R.); (M.S.H.); (R.I.); (R.R.); (A.S.)
| | - Md. Shariful Hasan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; (M.R.); (M.S.H.); (R.I.); (R.R.); (A.S.)
| | - Raihanul Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; (M.R.); (M.S.H.); (R.I.); (R.R.); (A.S.)
| | - Rahmatuzzaman Rana
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; (M.R.); (M.S.H.); (R.I.); (R.R.); (A.S.)
| | - ASM Sayem
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; (M.R.); (M.S.H.); (R.I.); (R.R.); (A.S.)
| | - Md. Abdullah As Sad
- Department of Food Engineering, N P I University of Bangladesh, Manikganj 1800, Bangladesh;
| | - Abdul Matin
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh;
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Renata Puppin Zandonadi
- Department of Nutrition, Campus Darcy Ribeiro, University of Brasilia, Asa Norte, Distrito Federal, Brasilia 70910-900, Brazil;
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea
| | - Antonio Ariza-Montes
- Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Cordoba, Spain;
| | - Alejandro Vega-Muñoz
- Public Policy Observatory, Universidad Autónoma de Chile, Santiago 7500912, Chile;
| | - Atiqur Rahman Sunny
- Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh; or
- Suchana Project, WorldFish, Bangladesh Office, Gulshan, Dhaka 1213, Bangladesh
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Antibacterial characteristics of oregano essential oil and its mechanisms against Escherichia coli O157:H7. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01393-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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Shi M, Cheng Y, Wang F, Ji X, Liu Y, Yan Y. Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread. Front Nutr 2022; 9:850227. [PMID: 35369070 PMCID: PMC8968317 DOI: 10.3389/fnut.2022.850227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 02/21/2022] [Indexed: 01/26/2023] Open
Abstract
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G"), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.
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Affiliation(s)
- Miaomiao Shi
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yanqiu Cheng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Fei Wang
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Lanzhou Quality Supervision Center Limited, China Grain Reserves Group Ltd. Company, Lanzhou, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yanqi Liu
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yizhe Yan
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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Chitosan-grafted-phenolic acid copolymers against Shewanella putrefaciens by disrupting the permeability of cell membrane. World J Microbiol Biotechnol 2022; 38:73. [PMID: 35288779 DOI: 10.1007/s11274-022-03261-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 03/01/2022] [Indexed: 10/18/2022]
Abstract
Chitosan (CS) is a kind of high molecular polymer with antibacterial properties. A copolymer with high bacteriostatic activity can be formed by grafting phenolic acid compounds into the chitosan molecular chain, which can inhibit the growth of dominant spoilage bacteria in aquatic products. The study aimed to investigate the antibacterial effect and mechanism of chitosan-grafted-phenolic acid copolymers on Shewanella putrefaciens (S. putrefaciens). CS-grafted-protocatechuic acid (CS-g-PA) and CS-grafted-gallic acid (CS-g-GA) were attained by EDC/NHS coupling reaction. The antibacterial tests indicated that CS-g-PA and CS-g-GA had the same minimum inhibitory concentration (MIC) (1.25 mg/mL) and minimum bactericidal concentration (MBC) (5.0 mg/mL) against S. putrefaciens. According to the change trend of growth curve, the growth of S. putrefaciens was significantly restrained under 2MIC graft copolymers (P < 0.05). Moreover, the increment of alkaline phosphatase (AKPase) activity and electrical conductivity demonstrated that the cell wall and membrane permeability of S. putrefaciens were damaged respectively. In addition, the increase of lactate dehydrogenase (LDHase) activity, protein and nucleic acid absorbance and the decrease of adenosine triphosphatase (ATPase) activity suggested that the cell membrane was incomplete and poor fluidity. The irregular shape of bacteria and the outflow of intercellular contents were also observed from scanning electron microscope (SEM). The above results manifested a great potential of CS-g-PA and CS-g-GA for use as food preservatives to aquatic products.
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Ranjbar Nedamani A, Hashemi SJ. Energy consumption computing of cold plasma‐assisted drying of apple slices (
Yellow Delicious
) by numerical simulation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Azadeh Ranjbar Nedamani
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
| | - Seyed Jafar Hashemi
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
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Kang JH, Han JY, Lee HS, Ryu S, Kim SB, Cho S, Kang DH, Min SC. Plasma-activated water effectively decontaminates steamed rice cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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40
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Niu L, Zhang Y, Jie M, Cheng Y, Xiang Q, Zhang Z, Bai Y. Synergetic effect of
petit
‐high pressure carbon dioxide combined with cinnamon (
Cinnamomum cassia
) essential oil against
Salmonella typhimurium. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15613] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yilin Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Mingsha Jie
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yingxin Cheng
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Qisen Xiang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Zhijian Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yanhong Bai
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
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41
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Kim SW, Kim HJ, Kim SG, Kwon J, Lee SB, Jung WJ, Lee YM, Jo SJ, Giri SS, Yoon SH, Kim SH, Kim CM, Chi C, Park SC. Bactericidal efficacy of non-thermal plasma activation against Aeromonas hydrophila and immunological responses of koi (Cyprinus carpio haematopterus). FISH & SHELLFISH IMMUNOLOGY 2022; 121:197-204. [PMID: 35026409 DOI: 10.1016/j.fsi.2022.01.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 01/06/2022] [Accepted: 01/07/2022] [Indexed: 06/14/2023]
Abstract
In the aquaculture industry, an efficient and safe water purification system is important to prevent mass mortality by virulent pathogens. As extensive use of traditional methods (e.g.: povidone-iodine, ozone, ultraviolet irradiation, formalin, and chlorine dioxide) have adverse effects on cultured fish, an appropriate and alternative water purification method is vital for the sustainability of the industry. Non-thermal plasma technology has been successfully used for various biomedical purposes (e.g: food sterilization, medical device disinfection, wound healing, cancer therapy, etc.) and has great potential to be used as a sterilizing system. However, few studies have been conducted on its usefulness in the aquaculture industry. In this study, we investigated the bactericidal efficacy of plasma-activated water induced by non-thermal plasma and its histopathological as well as immunological adverse effects on koi. A highly virulent Aeromonas hydrophila SNU HS7, which caused massive mortality of koi, was used for this study. Non-thermal plasma was applied for 10 min to the fish tanks with 1.2 × 109 CFU/mL SNU HS7 using PLMB-20 system to confirm the sterilization efficacy and to observe the survival and immunological reaction of koi for 14 days. As a result, gross pathological, histopathological, and immunological investigations did not reveal any significant adverse effects in fish as compared to the control groups. To the best of our knowledge, this is the first study showing that non-thermal plasma can be used for sterilization of rearing water without giving significant physiological damage to the fish, even under the assumption of extreme situations. As plasma can effectively sterilize not only bacteria but also other unknown pathogens, the results of this study are showing a promising future in purifying water in aquaculture practice.
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Affiliation(s)
- Sang Wha Kim
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Hyoun Joong Kim
- Department of Marine Life Science (BK21 Four), Jeju National University, Jeju, 63243, Republic of Korea
| | - Sang Guen Kim
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Jun Kwon
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Sung Bin Lee
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Won Joon Jung
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Young Min Lee
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Su Jin Jo
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Sib Sankar Giri
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea
| | - Seok Hyun Yoon
- Plasma Holdings, Ltd., Changwon, 51571, Republic of Korea
| | - Seon Ho Kim
- Plasma Holdings, Ltd., Changwon, 51571, Republic of Korea
| | - Chan Mo Kim
- Plasma Holdings, Ltd., Changwon, 51571, Republic of Korea
| | - Cheng Chi
- Laboratory of Aquatic Nutrition and Ecology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Se Chang Park
- College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Republic of Korea.
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42
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Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
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43
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Zhao J, Qian J, Zhuang H, Luo J, Huang M, Yan W, Zhang J. Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces. Foods 2021; 10:foods10122976. [PMID: 34945530 PMCID: PMC8701378 DOI: 10.3390/foods10122976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate effects of plasma-activated solution (PAS) on the cell biology of Staphylococcus aureus and qualities of fresh lettuce leaves. PAS was prepared by dielectric barrier discharge plasma and incubated with S. aureus for 10–30 min or with lettuces for 10 min. Effects on cell biology were evaluated with microscopic images, cell integrity, and chemical modification of cellular components. Effects on lettuce quality were estimated with the viable microbial counts, color, contents of vitamin C and chlorophyll, and surface integrity. PAS reduced S. aureus population by 4.95-log and resulted in increased cell membrane leakage. It also resulted in increased contents of reactive oxygen species in cells, C=O bonds in peptidoglycan, and 8-hydroxydeoxyguanosine content in cellular DNA, and reduced ratios of unsaturated/saturated fatty acids in the cell membrane. PAS treatment reduced bacterial load on fresh lettuce and had no negative effects on the quality. Data suggest that PAS can be used for the disinfection of ready-to-eat fresh vegetables.
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Affiliation(s)
- Jianying Zhao
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Jing Qian
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA;
| | - Ji Luo
- College of Life Science, Anhui Normal University, Wuhu 241000, China;
| | - Mingming Huang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;
| | - Wenjing Yan
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
| | - Jianhao Zhang
- National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (J.Z.); (J.Q.); (W.Y.)
- Correspondence:
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44
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Wang Q, Salvi D. Recent progress in the application of plasma-activated water (PAW) for food decontamination. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Asimakopoulou E, Εkonomou SΙ, Papakonstantinou P, Doran O, Stratakos AC. Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water. J Appl Microbiol 2021; 132:2781-2794. [PMID: 34846774 DOI: 10.1111/jam.15391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 11/24/2021] [Accepted: 11/28/2021] [Indexed: 12/28/2022]
Abstract
AIMS The cost of Microbiologically Influenced Corrosion (MIC) significantly affects a wide range of sectors. This study aims to assess the efficiency of a novel technology based on the use of plasma-activated water (PAW) in inhibiting corrosion caused by bacteria. METHODS AND RESULTS This study evaluated the effectiveness of PAW, produced by a plasma bubble reactor, in reducing corrosion causing Pseudomonas aeruginosa planktonic cells in tap water and biofilms were grown onto stainless steel (SS) coupons. Planktonic cells and biofilms were treated with PAW at different discharge frequencies (500-1500 Hz) and exposure times (0-20 min). P. aeruginosa cells in tap water were significantly reduced after treatment, with higher exposure times and discharge frequencies achieving higher reductions. Also, PAW treatment led to a gradual reduction for young and mature biofilms, achieving >4-Log reductions after 20 min. Results were also used to develop two predictive inactivation models. CONCLUSIONS This work presents evidence that PAW can be used to inactivate both planktonic cells and biofilms of P. aeruginosa. Experimental and theoretical results also demonstrate that reduction is dependent on discharge frequency and exposure time. SIGNIFICANCE AND IMPACT OF THE STUDY This work demonstrates the potential of using PAW as means to control MIC.
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Affiliation(s)
| | - Sotiriοs Ι Εkonomou
- Faculty of Health and Applied Sciences (HAS), Centre for Research in Biosciences, University of the West of England, Bristol, UK
| | | | - Olena Doran
- Faculty of Health and Applied Sciences (HAS), University of the West of England, Coldharbour Ln, Bristol, UK
| | - Alexandros Ch Stratakos
- Centre for Research in Biosciences, Faculty of Health and Applied Sciences (HAS), University of the West of England, Bristol, UK
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46
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Liu X, Zhang M, Meng XI, Bai Y, Dong X. Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets. J Food Prot 2021; 84:1722-1728. [PMID: 34047785 DOI: 10.4315/jfp-21-031] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp (Cyprinus carpio) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or SDW activated by plasma discharge for 120 s (PAW120) for 1.5, 3.0, 4.5, or 6.0 min. After being treated by PAW120 for 6 min, the population of S. putrefaciens on carp fillets was significantly (P < 0.05) decreased by 1.03 log CFU/g. Compared with SDW-treated samples, the L* value of PAW120-treated carp fillets was increased and the a* value was decreased after PAW120 treatment, whereas there was no significant (P > 0.05) difference in the b* value. Compared with SDW, PAW120 caused no significant (P > 0.05) changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness. However, 6-min PAW120 treatment caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products. HIGHLIGHTS
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Affiliation(s)
- Xiao Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Mingli Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - X I Meng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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47
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Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111879] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Wang Q, Salvi D. Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111847] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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49
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Cubas ALV, Ferreira FM, Gonçalves DB, Machado MDM, Debacher NA, Moecke EHS. Influence of non-thermal plasma reactor geometry and plasma gas on the inactivation of Escherichia coli in water. CHEMOSPHERE 2021; 277:130255. [PMID: 34384175 DOI: 10.1016/j.chemosphere.2021.130255] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 02/25/2021] [Accepted: 03/09/2021] [Indexed: 06/13/2023]
Abstract
The inactivation of bacteria Escherichia coli (E. coli) by non-thermal plasma (NTP) was investigated using argon, air and 1:1 mixture of air/Ar as plasma gas on five different reactors. The experiments were carried out in triplicate in each reactor, using 60 mL of distilled water pre-inoculated with E.coli. The physical-chemical analysis of pH, conductivity, nitrite, nitrate and temperature were performed soon after of 10 min of NTP treatment. The microbiological analysis of E. coli inactivation was performed using 100 μL samples withdrawn from the plasma reactor after 10 min and compared with the positive and negative control test results. The best performance were achieved whit the NTP reactors working with the upper electrode in the gas phase using 1:1 air/Ar and air as plasma gas. The results are linked with the E. coli inactivation due to membrane rupture by the NTP discharge followed by the attack of the reactive species produced in the solution. The E. coli inactivation was only partial using argon as plasma gas and the direct barrier discharge reactors showed partial inactivation even when air was used as plasma gas.
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Affiliation(s)
- Anelise Leal Vieira Cubas
- Environmental Science Master's Program, University of Southern Santa Catarina (Unisul), Av. Pedra Branca, 25, Palhoça, SC, CEP 80137270, Brazil.
| | - Franciele Mendonça Ferreira
- Environmental Science Master's Program, University of Southern Santa Catarina (Unisul), Av. Pedra Branca, 25, Palhoça, SC, CEP 80137270, Brazil
| | - Daniela Borges Gonçalves
- Environmental Science Master's Program, University of Southern Santa Catarina (Unisul), Av. Pedra Branca, 25, Palhoça, SC, CEP 80137270, Brazil
| | - Marina de Medeiros Machado
- Environmental and Sanitary Engineering Department, Federal University of Ouro Preto (UFOP), Diogo de Vasconcelos, 122, Pilar, Ouro Preto, Minas Gerais, CEP 35400-000, Brazil
| | - Nito Angelo Debacher
- Environmental Science Master's Program, University of Southern Santa Catarina (Unisul), Av. Pedra Branca, 25, Palhoça, SC, CEP 80137270, Brazil; Universidade Federal de Santa Catarina, Chemistry Department - CFM, Campus Universitário Trindade, Caixa Postal 476, Florianópolis, SC, CEP 88040-900, Brazil
| | - Elisa Helena Siegel Moecke
- Environmental Science Master's Program, University of Southern Santa Catarina (Unisul), Av. Pedra Branca, 25, Palhoça, SC, CEP 80137270, Brazil
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50
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Esua OJ, Cheng JH, Sun DW. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2021; 76:105609. [PMID: 34157567 PMCID: PMC8237354 DOI: 10.1016/j.ultsonch.2021.105609] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 05/09/2021] [Accepted: 05/21/2021] [Indexed: 05/16/2023]
Abstract
A novel method of thermoultrasound-assisted plasma functionalized buffer (PFB) for decontaminating grass carp was evaluated using the Box-Behnken design (BBD) with processing variables including PFB generating voltage (PV), ultrasound treatment time (UT) and temperature (TP). The predicted models were found to be significant (p < 0.05) and displayed sufficient fitness with experimental data as indicated by non-significant (p > 0.05) lack of fit and high coefficient of determination (R2≥0.97) values. The optimum decontamination conditions for the responses of S. putrefaciens and S. Typhimurium were PV of 66 V, UT of 14.90 min and TP of 60 ℃, achieving reductions of 4.40 and 3.97 log CFU/g, respectively, with a desirability of 0.998. Among the variables, temperature presented higher significance for inactivating bacteria and the production of volatile basic nitrogen and lipid peroxidation under the optimized conditions were within the limits of freshness for grass carp. Additionally, the effects of PFB and the optimized thermoultrasound-assisted PFB decontamination were mild on the microstructure of grass carp with slight ruptures and loose myofibril structures, indicating the potential of thermoultrasound-assisted PFB for seafood products decontamination with reduced processing time.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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