Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety

Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi

This work investigated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi using fresh sample as control. The thawing time of UPT samples was significantly reduced by 81.15% compared to AT treatment (P < 0.05). The thawing loss of UPT samples was 1.55% significantly lower than AT samples (4.51%) (P < 0.05). In addition, UPT samples had the least cooking loss and centrifugal loss. UPT treatment reduced the conversion of bound and immobilized water to free water and resulted in more uniform water distribution. UPT treatment significantly decreased the thiobarbituric acid reactive substances (TBARS) value and carbonyl content and increased the total sulfhydryl content of the samples (P < 0.05). In conclusion, UPT treatment increased the thawing rate and retarded the lipid and protein oxidation, resulting in better maintenance of quality characteristics of porcine longissimus dorsi than other thawing methods.

Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein

This study evaluated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on the physicochemical, thermal stability, rheological, and structural properties of porcine longissimus dorsi myofibrillar protein (MP). UPT treatment significantly improved protein solubility (73.10%) and reduced protein turbidity (0.123) compared with AT, WT, and PT treatments (P < 0.05). UPT treatment reduced the MP particle size (635.50 nm) and zeta potential (-6.38 mV) compared with AT and WT treatments (P < 0.05), which was closer to that of the fresh sample. UPT treatment also maintained the MP surface hydrophobicity and thermal stability. UPT treatment improved the MP rheological properties of the sample. In addition, UPT treatment effectively protected the MP secondary and tertiary structures. In conclusion, UPT treatment better maintained the MP physicochemical, thermal stability, rheological, and structural properties of thawed porcine longissimus dorsi. Therefore, UPT treatment can be considered as an effective thawing method.

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their convenience and nutritional value. However, their perishable nature renders them susceptible to rapid spoilage, causing quality deterioration, safety risks, and economic losses along the supply chain. Traditional preservation methods, while effective to some extent, often fall short in maintaining the quality and safety of fresh-cut F&V. This comprehensive review examines the utilization of slightly acidic electrolyzed water (SAEW) as a novel preservation technique for fresh-cut F&V. The review encompasses the production mechanisms, sterilization principles, classifications and application of SAEW. It explores the effects of SAEW on microbial inactivation, quality parameters, and metabolic pathways in fresh-cut F&V. Additionally, it assesses the synergistic effects of SAEW when combined with other preservation methods. SAEW demonstrates remarkable potential in extending the shelf life of fresh-cut F&V by effectively inhibiting microbial growth, suppressing browning, preserving chemical content, and influencing various metabolic processes. Moreover, its synergy with different treatments enhances its overall efficacy in maintaining fresh-cut F&V quality. The review highlights the promising role of SAEW as an innovative preservation approach for fresh-cut F&V. However, challenges regarding its widespread implementation and potential limitations require further exploration. Overall, SAEW stands as a significant contender in ensuring the safety and quality of fresh-cut F&V paving the way for future research and application in the food industry.

Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.

A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination

Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatments often compromise meat quality, generate harmful residues, and require high energy inputs. This necessitates the exploration of alternative non-ionizing technologies for ensuring meat safety and quality. This review provides a comprehensive analysis of the latest advancements, limitations, and future prospects of non-ionizing technologies for meat decontamination, with a specific focus on ultrasonication. It further investigates the comparative advantages and disadvantages of ultrasonication against other prominent non-ionizing technologies such as microwaves, ultraviolet (UV) light, and pulsed light. Additionally, it explores the potential of integrating these technologies within a multi-hurdle strategy to achieve enhanced decontamination across the meat surface and within the matrix. While non-ionizing technologies have demonstrated promising results in reducing microbial populations while preserving meat quality attributes, challenges remain. These include optimizing processing parameters, addressing regulatory considerations, and ensuring cost-effectiveness for large-scale adoption. Combining these technologies with other methods like antimicrobial agents, packaging, and hurdle technology holds promise for further enhancing pathogen elimination while safeguarding meat quality.

Electrolyzed Saline Targets Biofilm Periodontal Pathogens In Vitro

Preventing the development and recurrence of periodontal diseases often includes antimicrobial mouthrinses to control the growth of the periodontal pathogens. Most antimicrobials are nonselective, targeting the symbiotic oral species as well as the dysbiosis-inducing ones. This affects the overall microbial composition and metabolic activity and consequently the host-microbe interactions, which can be detrimental (associated with inflammation) or beneficial (health-associated). Consequently, guiding the antimicrobial effect for modulating the microbial composition to a health-associated one should be considered. For such an approach, this study investigated electrolyzed saline as a novel rinse. Electrolyzed saline was prepared from sterile saline using a portable electrolysis device. Multispecies oral homeostatic and dysbiotic biofilms were grown on hydroxyapatite discs and rinsed daily with electrolyzed saline (EOS). Corresponding positive (NaOCl) and negative (phosphate-buffered saline) controls were included. After 3 rinses, biofilms were analyzed with viability quantitative polymerase chain reaction and scanning electron microscopy. Supernatants of rinsed biofilms were used for metabolic activity analysis (high-performance liquid chromatography) through measuring organic acid content. In addition, human oral keratinocytes (HOKs) were exposed to EOS to test biocompatibility (cytotoxicity and inflammation induction) and also to rinsed biofilms to assess their immunogenicity after rinsing. Rinsing the dysbiotic biofilms with EOS could reduce the counts of the pathobionts (>3 log10 Geq/mm2 reduction) and avert biofilm dysbiosis (≤1% pathobiont abundance), leading to the dominance of commensal species (≥99%), which altered both biofilm metabolism and interleukin 8 (IL-8) induction in HOKs. EOS had no harmful effects on homeostatic biofilms. The scanning electron micrographs confirmed the same. In addition, tested concentrations of EOS did not have any cytotoxic effects and did not induce IL-8 production in HOKs. EOS showed promising results for diverting dysbiosis in in vitro rinsed biofilms and controlling key periopathogens, with no toxic effects on commensal species or human cells. This novel rinsing should be considered for clinical applications.

Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

BACKGROUND

Electrolyzed water (EW) is recognized as an effective way to control and reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In this work, the bactericidal activity and biofilm removal capability of EW, generated by adding NaCl to a portable EW generator, were investigated with special reference to Listeria monocytogenes. Furthermore, the impact of EW in combination with dimethyl dicarbonate (DMDC) in reducing the microbial load and improving the overall quality of lettuce during refrigerated storage was evaluated.

RESULTS

EW with 0.3% NaCl (SEW) had the highest bactericidal activity against L. monocytogenes. The pathogen treated with SEW exhibited lower superoxide dismutase activity and more leakage of proteins and nucleic acids than in the case of EW. Furthermore, the use of SEW resulted in changes in the cell permeability and morphology of L. monocytogenes. A decrease in adhesion and collapse of the biofilm architecture were also observed, indicating that SEW was more effective for inactivating L. monocytogenes cells compared to EW. For untreated lettuce, the populations of the total plate count and inoculated L. monocytogenes decreased by 2.47 and 2.35 log CFU g-1 , respectively, after the combined SEW/DMDC treatment for 3 min. The use of SEW alone or combined with DMDC did not negatively impact the lettuce color values, titratable acid, ascorbic acid and soluble solids compared to the control group.

CONCLUSION

SEW in combination with DMDC can be used as a novel and potentially effective disinfection strategy for ensuring the safety of vegetable consumption. © 2023 Society of Chemical Industry.

The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.

Innovative Application of Cold Plasma Technology in Meat and Its Products

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

A review on plasma-activated water and its application in the meat industry

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.

Bactericidal Efficacy and Mechanisms of Non-Electrolytic Slightly Acidic Hypochlorous Water on Pseudomonas fragi and Pseudomonas fluorescens

Chilled pork is frequently contaminated with Pseudomonas fragi and Pseudomonas fluorescens. In this study, the bactericidal efficacy and mechanisms of non-electrolytic slightly acidic hypochlorous water (NE-SAHW) against two strains of these two species were evaluated. The results showed that the antibacterial efficacy of NE-SAHW was positively correlated with the concentration level of NE-SAHW and negatively correlated with the initial populations of the strains. The strains of small populations were completely inhibited when provided with each level of NE-SAHW. The killed cells of P. fragi were 0.94, 1.39, 4.02, and 5.60 log10 CFU/mL, respectively, and of P. fluorescens they were 1.21, 1.52, 4.14, and 5.74 log10 CFU/mL, respectively, when the initial populations of the strains were at high levels (about 7 log10 CFU/mL). Both strains were completely killed within 12 s with the available chlorine concentration (ACC) of 50 mg/L of NE-SAHW. Morphological changes in both cells were observed by using a Scanning Electron Microscope (SEM) and it was discovered that the cell membranes were damaged, which led to the leakage of the intracellular substances, including K+, nucleic acid, and protein. In terms of the Fourier Transform Infrared Spectroscopy (FTIR) results, NE-SAHW destroyed the structures of membrane proteins and cell structure proteins, and influenced the composition of polysaccharides. The bacteria were definitely dead after treatment by NE-SAHW compared to the control according to the results of flow cytometry. These results demonstrated the potential bactericidal property of NE-SAHW when applied to the meat and other food sterilization industries.

Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications

Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.

Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and yellowness (b*) of the mutton. The UET treatment could better maintain the textural properties. The UET group had a higher immobilized water and lower free water, which was closer to the state of the control group. The UET treatment not only effectively inhibited the lipid oxidation but also reduced the loss of nutrients, especially minerals. The microstructure of the UET group was smoother and more complete, and the muscle fibers did not show significant breakage. In conclusion, UET treatment could better maintain the quality, nutrients and microstructure of thawed mutton. Therefore, UET could be regarded as a potential thawing method for application in the processing of meat products.

Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review

Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.

The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water

The use of plasma-activated water (PAW) as an antimicrobial agent to inactivate Salmonella Typhimurium on chilled beef during meat washing was evaluated. Two meat washing methods, spraying and immersion, were evaluated at contact times of 15, 30 and 60 s and meat storage times of 0, 1 and 7 days. The temperature of PAW was elevated to 55 °C for washing as it increased the microbial inactivation compared to ambient temperature. At the contact time of 60 s and meat storage time of 7 days, PAW spraying and immersion achieved 0.737-log₁₀ and 0.710-log₁₀ reductions against Salmonella Typhimurium, respectively; there were no significant differences between both washing methods, with spraying being preferred for commercial implementation. Compared to untreated and water-treated samples, meat washing with PAW alone improved the S. Typhimurium inactivation and did not cause negative impacts on the lightness and hue angle values, TBARS value, water holding capacity and pH. However, PAW reduced the redness, yellowness and chroma values with the decreased oxymyoglobin values of 44.1% at the storage time of 1 day. PAW spraying at 55 °C followed by additional water washing at 25 °C for 60 s achieved 0.696-log₁₀ reduction and mitigated a reduction in (i) the redness value, from 11.3 to 18.2, (ii) the yellowness value, from 9.19 to 11.1, and (iii) the chroma value, from 14.5 to 21.3, without displaying colour differences (∆E), as detected by human eyes, compared to water-treated samples. Moreover, the content of myoglobin forms was maintained by additional water washing.

Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat

A raw or processed meat product can be a breeding ground for spoilage bacteria (Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp., etc.). Failure of decontamination results in food quality loss and foodborne illnesses caused by pathogens such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Often, meat processors decontaminate the carcass using cheap chemicals or artificial antimicrobial agents not listed on the ingredient list, which is discouraged by health-conscious consumers. Foods with clean labels became more popular during the COVID-19 pandemic, which led consumers to choose healthier ingredients. Novel methods of controlling or improving meat safety are constantly being discovered. This review focuses on novel means of electrochemically activate water that is being investigated as a sanitizing agent for carcasses and processing area decontamination during production or at the end. Water can be activated by using non-thermal techniques such as ozonation, electrolysis, and cold plasma technologies. Recent studies showed that these activated liquids are powerful tools for reducing microbial activity in raw and processed meat. For instance, plasma-activated water can be used to enhance microbiological safety and avoid the negative effects of direct gaseous plasma on the organoleptic aspects of food products. In addition, electrolyzed water technology offers hurdle enhancement by combining with non-thermal strategies that have great potential. Ozonation is another way of activating water which provides a very convenient way to control microbiological safety and finds several recent applications as aqueous ozone for meat decontamination. These solutions are highly reactive and convenient for non-conventional applications in the meat industry related to food safety because of their antimicrobial or antiviral impact. The present review highlights the efficacy of activated-water decontamination of raw and processed meat via non-thermal solutions.

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein

The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein oxidation (carbonyl content and sulfhydryl content) and structure (primary, secondary and tertiary) of frozen mutton were investigated in comparison with fresh mutton (FM). The solubility and turbidity results showed that the MP properties were significantly improved in the UST treatment. UST treatment could effectively reduce the MP aggregation and enhance the stability, which was similar to the FM. In addition, UST treatment could effectively inhibit protein oxidation during thawing as well. The primary structure of MP was not damaged by the thawing methods. UST treatment could reduce the damage to MP secondary and tertiary structure during the thawing process compared to other thawing methods. Overall, the UST treatment had a positive influence in maintaining the MP properties by inhibiting protein oxidation and protecting protein structure.

Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%-85%). Compared with control group, H+S treatment increased the contents of active oxygen-scavenging enzymes (SOD, CAT, POD, and APX) and inhibited the increase of O₂^•- and H₂O₂ contents during the storage of fresh-cut kiwifruit. Meanwhile, H+S treatment could reduce the activities of the cell wall-degrading enzymes PG, PME, PL, Cx, and β-Gal, inhibit the formation of soluble pectin, delay the degradation rate of propectin, cellulose, and pseudocellulose, and maintain higher fruit hardness and chewability. The results showed that H+S treatment could enhance free radical scavenging ability and reduce the cell wall metabolism of fresh-cut kiwifruit, maintaining the good texture found in fresh-cut fruit.

A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.

Antimicrobial activity effects of electrolytically generated hypochlorous acid-treated pathogenic microorganisms by isothermal kinetic simulation

This study involves isothermal kinetic simulation to evaluate the parameters of inhibition conditions for Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) of high-risk pathogens. This is because the new type of the 2019 novel coronavirus (2019-nCoV) is continuously spreading and the importance of public health issues. Environmental disinfection and personal wearing of masks have become important epidemic prevention measures. Selection of concentration kinetics could be estimated best for E. coli and S. aureus of pathogens, 2.74 × 10⁴ and 10⁵ and 2.44 × 10⁴ and 10⁵ colony-forming units (CFU mL^-1), by isothermal micro-calorimeter (TAM Air) tests, respectively. Comparisons were made of different doses of 0-70 ppm (in 20 mL test ampoule) hypochlorous acid treatment for conducting nth-order and autocatalytic reaction simulation to evaluate the inhibition reaction parameters, which determined the autocatalytic kinetic model that was beneficially applied on the E. coli and S. aureus. We developed the inhibition reaction parameters of the pathogens, which included the activation energy (E _a), the natural logarithm of pre-exponential factor (lnk ₀), the enthalpy of inhibition microbial growth reaction (∆H), inhibition microbial growth, and the inhibition growth analysis. Overall, we conducted isothermal kinetic simulation to understand the antimicrobial activity effects of electrolytically generated hypochlorous acid-treated pathogenic microorganisms, which will provide reference for public health and medical-related fields for SDG3, and can contribute to ensuring human health and hygiene.

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)

The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The results showed that WUT and EUT could significantly improve the thawing rate compared with AT, WT, and ET groups. The EUT group not only had lower thawing loss, but also their immobilized and free water contents were similar to fresh sample according to the low-field nuclear magnetic resonance (LF NMR) results. The EUT treatment had no adverse effect on the primary structure of the protein. The secondary and tertiary structures of MP were more stable in the EUT group according to Raman and fluorescence spectra. The muscle fibers microstructure from EUT group was neater and more compact compared with other thawing methods. Therefore, EUT treatment could be considered as a novel potential thawing method in the food industry.

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

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.

Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control

With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.

Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts

In this paper, anolyte is considered as a possible disinfectant for inhibiting the growth of bacteria in meat (beef cuts and minced pork). Meat cuts were contaminated with two concentrations of L. monocytogenes and S. Typhimurium, as these are the most common meat pathogens that are closely regulated by the EU, and treated with two different concentrations of anolyte: 20% for beef cuts and 18% for minced pork. Then, the total viable count (TVC), L. monocytogenes count and S. Typhimurium count were determined. In meat cuts and minced pork, anolyte was able to reduce TVC, S. Typhimurium and L. monocytogenes counts effectively, significantly decreasing L. monocytogenes and S. Typhimurium counts after spraying and throughout 29 days of incubation at 0-4 °C. TVC was reduced after spraying and for 10 days of incubation but later increased to be the same as before spraying with anolyte. Anolyte was effective when spraying beef cuts with a 20% solution for 60 s against pathogenic bacteria L. monocytogenes and Salmonella spp. and also when using it at a concentration of 18% from the minced meat mass. Initially, anolyte significantly decreased TVC, however during the storage period (10-29 days) TVC increased but remained significantly lower compared to control. Anolyte was effective in reducing L. monocytogenes and S. Typhimurium counts throughout the study, and after 29 days of incubation, these bacteria could not be detected in the samples treated with anolyte.

Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare

A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short- and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.

Plasma-activated water: A novel frozen meat thawing media for reducing microbial contamination on chicken and improving the characteristics of protein

To solve the problems of microbial contamination and protein loss caused by the conventional thawing method, plasma-activated water (PAW) and ultrasound were applied. Changes in microorganisms, protein loss, oxidation, degradation, digestion, and lipid oxidation were measured to evaluate the practicability of novel thawing treatments. Compared with the conventional thawing treatment, PAW thawing and ultrasound in combination with PAW thawing resulted in the reduction of the bacterium for 0.62-1.17 log CFU/g. Due to the presence of PAW in the thawing medium, the protein loss was reduced by 17.1-23.1%. NO radicals in the PAW retarded the lipid oxidation rate of chickens during thawing processing. These novel thawing treatments also had no significant effect on the apparent quality and protein compositions of chicken meat, and even improved protein digestion. PAW thawing treatment plays the role of sterilization while minimizing the protein loss, can be further applied to the thawing of poultry meat.

Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride

Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.

A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation

Slightly acidic electrolyzed water (SAEW) is often used as a disinfectant in beef preservation to ensure microbiological safety. However, it ineffectively inhibit lipid oxidation. Therefore, the combination of SAEW and tea polyphenols (TPs) was tested to inhibit lipid oxidation and microbial growth in beef preservation. SAEW and TPs were selected as the optimum sanitizer and antioxidant, respectively. Then, the inactivation efficacies of different combination treatments of SAEW and TPs of Salmonella enteritidis in beef were compared and treatment of SAEW-TPs (SAEW immersion at an available chlorine concentration of 30 mg/L for 2.5 min, followed by the TPs immersion at a 0.1% concentration for 2.5 min) was selected. Finally, the effectiveness of SAEW-TPs on the microbiological and physicochemical properties of beef during storage was evaluated. The results revealed that the required quality standard of beef treated with SAEW-TPs was prolonged by approximately 9 d at 4 °C, and this treatment had greater antimicrobial and antioxidant effects than did the single treatment.

The Effect of Using Micro-Clustered Water as a Polymer Medium

The aim of the study was to investigate the changes within the physicochemical properties of gelatin, carrageenan, and sodium alginate hydrosols prepared on the basis of micro-clustered (MC) water. The rheological parameters, contact angle and antioxidant activity of hydrosols were investigated. Moreover, the pH, oxidation–reduction potential (ORP) and electrical conductivity (EC) were measured. The hydrosols with MC water were characterized by a lower pH, decreased viscosity, a lower contact angle, and only slightly lower antioxidant activity than control samples. The results showed that hydrosol’s properties are significantly changed by MC water, which can lead to enhancement of its applicability but requires further investigation.

Finite Element Method for Freezing and Thawing Industrial Food Processes

Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

A review on recent advances in plasma-activated water for food safety: current applications and future trends

Plasma-activated water (PAW), the water or solutions treated with atmospheric cold plasma, is an eco-friendly technique with minimal changes in food products, making it a befitting alternative to traditional disinfection methods. Due to its potential microbicidal properties, PAW has been receiving increasing attention for applications in the food, agricultural, and biomedical fields. In this article, we aimed at presenting an overview of recent studies on the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its application in the food industry. Specific areas were well discussed including microbial decontamination of food products, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. In addition, the factors influencing PAW efficiency were also well illustrated in detail, such as discharge parameters, types and amounts of microorganisms, characteristics of the liquid solution and food products, and treatment time. Moreover, the strategies to improve the efficacy of PAW were also presented in combination with other technologies. Furthermore, the salient drawbacks of this technology were discussed and the important areas for future research were also highlighted. Overall, the present review provides important insights for the application of PAW in the food industry.

Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality

Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.