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Gonçalves MPMBB, do Prado-Silva L, Sant'Ana AS. Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis. Int J Food Microbiol 2024; 421:110777. [PMID: 38909488 DOI: 10.1016/j.ijfoodmicro.2024.110777] [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: 02/08/2024] [Revised: 05/24/2024] [Accepted: 05/31/2024] [Indexed: 06/25/2024]
Abstract
Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low aw, and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ2 = 8.1, compared with τ2 = 4.5 for vegetal matrices and τ2 = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
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Affiliation(s)
| | - Leonardo do Prado-Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
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2
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Samioti V, Kriti E, Spanou A, Tsironi T, Panagou EZ. Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7464133. [PMID: 39077375 PMCID: PMC11286313 DOI: 10.1155/2024/7464133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 06/06/2024] [Accepted: 06/20/2024] [Indexed: 07/31/2024]
Abstract
In the present study, selected pathogenic (Salmonella Typhimurium, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus) and nonpathogenic (Pseudomonas fragi, Pseudomonas fluorescens, Brochothrix thermosphacta, Bacillus subtilis, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV. Microbial inactivation data were modelled using linear and nonlinear (Geeraerd, Weibull) models, through which the corresponding kinetic parameters were calculated. After 15 min of exposure to plasma radiation, the total reduction in the bacterial populations was 2.12 log10 CFU mL-1 for P. fragi, 1.77 log10 CFU mL-1 for P. fluorescens, 2.30 log10 CFU mL-1 for B. thermosphacta, 1.58 log10 CFU mL-1 for B. subtilis, 1.31 log10 CFU mL-1 for L. plantarum, 3.80 log10 CFU mL-1 for L. mesenteroides (highest reduction observed), 1.12 log10 CFU mL-1 for S. Typhimurium, 1.18 log10 CFU mL-1 for E. coli, 1.43 log10 CFU mL-1 for L. monocytogenes, 1.32 log10 CFU mL-1 for B. cereus, 0.88 log10 CFU mL-1 for S. aureus, and 0.73 log10 CFU mL-1 for P. aeruginosa. The results showed a higher reduction in the population of nonpathogenic microorganisms compared to pathogens. The relatively small decrease in the inactivation of bacteria indicates that parameter optimization is necessary to be considered to improve the efficacy of the treatment.
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Affiliation(s)
- Venetia Samioti
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Evangelia Kriti
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Aikaterini Spanou
- Laboratory of Food Process EngineeringDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Theofania Tsironi
- Laboratory of Food Process EngineeringDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of FoodsDepartment of Food Science and Human NutritionSchool of Food and Nutritional SciencesAgricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece
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3
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Kulišová M, Rabochová M, Lorinčík J, Maťátková O, Brányik T, Hrudka J, Scholtz V, Jarošová Kolouchová I. Comparative assessment of UV-C radiation and non-thermal plasma for inactivation of foodborne fungal spores suspension in vitro. RSC Adv 2024; 14:16835-16845. [PMID: 38784412 PMCID: PMC11114098 DOI: 10.1039/d4ra01689k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/10/2024] [Indexed: 05/25/2024] Open
Abstract
Fungal contamination poses a persistent challenge to industries, particularly in food, healthcare, and clinical sectors, due to the remarkable resilience of fungi in withstanding conventional control methods. In this context, our research delves into the comparative efficacy of UV radiation and non-thermal plasma (NTP) on key foodborne fungal contaminants - Alternaria alternata, Aspergillus niger, Fusarium culmorum, and Fusarium graminearum. The study examined the impact of varying doses of UV radiation on the asexual spores of all mentioned fungal strains. Simultaneously, the study compared the effects of UV radiation and NTP on the metabolic activity of cells after spore germination and their subsequent germination ability. The results revealed that UV-C radiation (254 nm) did not significantly suppress the metabolic activity of cells after spore germination. In contrast, NTP exhibited almost 100% effectiveness on both selected spores and their subsequent germination, except for A. niger. In the case of A. niger, the effectiveness of UV-C and NTP was nearly comparable, showing only a 35% decrease in metabolic activity after 48 hours of germination, while the other strains (A. alternata, F. culmorum, F. graminearum) exhibited a reduction of more than 95%. SEM images illustrate the morphological changes in structure of all tested spores after both treatments. This study addresses a crucial gap in existing literature, offering insights into the adaptation possibilities of treated cells and emphasizing the importance of considering exposure duration and nutrient conditions (introduction of fresh medium). The results highlighted the promising antimicrobial potential of NTP, especially for filamentous fungi, paving the way for enhanced sanitation processes with diverse applications.
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Affiliation(s)
- Markéta Kulišová
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Michaela Rabochová
- Research Centre Rez, Department of Material Analysis Hlavní 130, 250 68, Husinec-Řež Czech Republic
- Czech Technical University in Prague, Faculty of Biomedical Engineering nám. Sítná 3105 272 01 Kladno Czech Republic
| | - Jan Lorinčík
- Research Centre Rez, Department of Material Analysis Hlavní 130, 250 68, Husinec-Řež Czech Republic
| | - Olga Maťátková
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Tomáš Brányik
- Research Institute of Brewing and Malting Lípová 15 120 44 Prague Czech Republic
| | - Jan Hrudka
- University of Chemistry and Technology, Prague, Department of Physics and Measurements Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Vladimír Scholtz
- University of Chemistry and Technology, Prague, Department of Physics and Measurements Technická 5, 166 28, Praha 6 Prague Czech Republic
| | - Irena Jarošová Kolouchová
- University of Chemistry and Technology, Prague, Department of Biotechnology Technická 5, 166 28, Praha 6 Prague Czech Republic
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Munir S, Azeem A, Sikandar Zaman M, Zia Ul Haq M. From field to table: Ensuring food safety by reducing pesticide residues in food. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 922:171382. [PMID: 38432369 DOI: 10.1016/j.scitotenv.2024.171382] [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: 12/27/2023] [Revised: 02/10/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The present review addresses the significance of lowering pesticide residue levels in food items because of their harmful impacts on human health, wildlife populations, and the environment. It draws attention to the possible health risks-acute and chronic poisoning, cancer, unfavorable effects on reproduction, and harm to the brain or immunological systems-that come with pesticide exposure. Numerous traditional and cutting-edge methods, such as washing, blanching, peeling, thermal treatments, alkaline electrolyzed water washing, cold plasma, ultrasonic cleaning, ozone treatment, and enzymatic treatment, have been proposed to reduce pesticide residues in food products. It highlights the necessity of a paradigm change in crop protection and agri-food production on a global scale. It offers opportunities to guarantee food safety through the mitigation of pesticide residues in food. The review concludes that the first step in reducing worries about the negative effects of pesticides is to implement regulatory measures to regulate their use. In order to lower the exposure to dietary pesticides, the present review also emphasizes the significance of precision agricultural practices and integrated pest management techniques. The advanced approaches covered in this review present viable options along with traditional methods and possess the potential to lower pesticide residues in food items without sacrificing quality. It can be concluded from the present review that a paradigm shift towards sustainable agriculture and food production is essential to minimize pesticide residues in food, safeguarding human health, wildlife populations, and the environment. Furthermore, there is a need to refine the conventional methods of pesticide removal from food items along with the development of modern techniques.
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Affiliation(s)
- Salman Munir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Asad Azeem
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad 38040, Pakistan; College of Agriculture, University of Layyah, Layyah 31200, Pakistan
| | - Muhammad Sikandar Zaman
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad 38040, Pakistan
| | - Muhammad Zia Ul Haq
- Department of Agronomy, University of Agriculture, Faisalabad 38040, Pakistan; Weed Research Laboratory, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
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Lu H, Ni SQ. Review on sterilization techniques, and the application potential of phage lyase and lyase immobilization in fighting drug-resistant bacteria. J Mater Chem B 2024; 12:3317-3335. [PMID: 38380677 DOI: 10.1039/d3tb02366d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Many human health problems and property losses caused by pathogenic contamination cannot be underestimated. Bactericidal techniques have been extensively studied to address this issue of public health and economy. Bacterial resistance develops as a result of the extensive use of single or multiple but persistent usage of sterilizing drugs, and the emergence of super-resistant bacteria brings new challenges. Therefore, it is crucial to control pathogen contamination by applying innovative and effective sterilization techniques. As organisms that exist in nature and can specifically kill bacteria, phages have become the focus as an alternative to antibacterial agents. Furthermore, phage-encoded lyases are proteins that play important roles in phage sterilization. The in vitro sterilization of phage lyase has been developed as a novel biosterilization technique to reduce bacterial resistance and is more environmentally friendly than conventional sterilization treatments. For the shortcomings of enzyme applications, this review discusses the enzyme immobilization methods and the application potential of immobilized lyases for sterilization. Although some techniques provide effective solutions, immobilized lyase sterilization technology has been proven to be a more effective innovation for efficient pathogen killing and reducing bacterial resistance. We hope that this review can provide new insights for the development of sterilization techniques.
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Affiliation(s)
- Han Lu
- School of Environmental Science and Engineering, Shandong University, Qingdao, Shandong 266237, China.
| | - Shou-Qing Ni
- School of Environmental Science and Engineering, Shandong University, Qingdao, Shandong 266237, China.
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6
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Akaber S, Ramezan Y, Reza Khani M. Effect of post-harvest cold plasma treatment on physicochemical properties and inactivation of Penicillium digitatum in Persian lime fruit. Food Chem 2024; 437:137616. [PMID: 37866339 DOI: 10.1016/j.foodchem.2023.137616] [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: 10/09/2022] [Revised: 08/02/2023] [Accepted: 09/27/2023] [Indexed: 10/24/2023]
Abstract
Cold atmospheric plasma (CAP) treatment is used in this study to inactivate Penicillium digitatum in lime fruit at post-harvest. Limes were inoculated manually withP. digitatum spore (106 CFU/fruit) and then were treated with CAP at 30, 60, 90, and 120 s and compared with untreated samples. The results showed that increasing the exposure time of CAP reduced spores to less than 7 CFU/fruit in 120 s on the lime peel. In the treated samples, antioxidant activity had an upward trend. In addition, phenolic compounds, vitamin C, density, soluble solid content (SSC), color, and pH of the lime juice were increased (P < 0.05). Compared to the control sample, no significant changes were observed in the juice yield percentage, texture, acidity, chlorophyll, and carotenoid (P > 0.05). The best exposure for CAP treatment was 60 s since it increased phenolic compounds, antioxidant activity, and vitamin C content in the lime juice.
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Affiliation(s)
- Sana Akaber
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mohammad Reza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, G.C., Evin, Tehran, 1983963113, Iran
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Elmore L, Minissale NJ, Israel L, Katz Z, Safran J, Barba A, Austin L, Schaer TP, Freeman TA. Evaluating the Healing Potential of J-Plasma Scalpel-Created Surgical Incisions in Porcine and Rat Models. Biomedicines 2024; 12:277. [PMID: 38397879 PMCID: PMC10886613 DOI: 10.3390/biomedicines12020277] [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: 12/01/2023] [Revised: 01/16/2024] [Accepted: 01/20/2024] [Indexed: 02/25/2024] Open
Abstract
Cold atmospheric plasma devices generate reactive oxygen and nitrogen species that can be anti-microbial but also promote cell migration, differentiation, and tissue wound healing. This report investigates the healing of surgical incisions created using cold plasma generated by the J-Plasma scalpel (Precise Open handpiece, Apyx Medical, Inc.) compared to a steel scalpel in in vivo porcine and rat models. The J-Plasma scalpel is currently FDA approved for the delivery of helium plasma to cut, coagulate, and ablate soft tissue during surgical procedures. To our knowledge, this device has not been studied in creating surgical incisions but only during deeper dissection and hemostasis. External macroscopic and histologic grading by blinded reviewers revealed no significant difference in wound healing appearance or physiology in incisions created using the plasma scalpel as compared with a steel blade scalpel. Incisions created with the plasma scalpel also had superior hemostasis and a reduction in tissue and blood carryover. Scanning electron microscopy (SEM) and histology showed collagen fibril fusion occurred as the plasma scalpel incised through the tissue, contributing to a sealing effect. In addition, when bacteria were injected into the dermis before incision, the plasma scalpel disrupted the bacterial membrane as visualized in SEM images. External macroscopic and histologic grading by blinded reviewers revealed no significant difference in wound healing appearance or physiology. Based on these results, we propose additional studies to clinically evaluate the use of cold plasma in applications requiring hemostasis or when an increased likelihood of subdermal pathogen leakage could cause surgical site infection (i.e., sites with increased hair follicles).
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Affiliation(s)
- Lilith Elmore
- Department of Orthopaedic Research, Thomas Jefferson University, Philadelphia, PA 19107, USA (J.S.)
| | | | - Lauren Israel
- Department of Orthopaedic Research, Thomas Jefferson University, Philadelphia, PA 19107, USA (J.S.)
| | - Zoe Katz
- Department of Orthopaedic Research, Thomas Jefferson University, Philadelphia, PA 19107, USA (J.S.)
| | - Jordan Safran
- Department of Orthopaedic Research, Thomas Jefferson University, Philadelphia, PA 19107, USA (J.S.)
| | - Adriana Barba
- Department of Clinical Studies, New Bolton Center, School of Veterinary Medicine, University of Pennsylvania, Kennett Square, PA 19348, USA (T.P.S.)
| | - Luke Austin
- Rothman Orthopaedic Institute, Philadelphia, PA 19107, USA
| | - Thomas P. Schaer
- Department of Clinical Studies, New Bolton Center, School of Veterinary Medicine, University of Pennsylvania, Kennett Square, PA 19348, USA (T.P.S.)
| | - Theresa A. Freeman
- Department of Orthopaedic Research, Thomas Jefferson University, Philadelphia, PA 19107, USA (J.S.)
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Zou S, Wang F, Cheng JH, Wong SHD. Mechanism of Cold Plasma Combined with Glycation in Altering IgE-Binding Capacity and Digestion Stability of Tropomyosin from Shrimp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15796-15808. [PMID: 37816072 DOI: 10.1021/acs.jafc.3c04796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/12/2023]
Abstract
Tropomyosin (TM) is a major crustacean allergen, and the present studies have tried to reduce its allergenicity by processing technologies. However, most research stopped on the allergenicity and structure of allergens, while information about epitopes was less. In this study, we first investigated the effects of cold plasma (CP) combined with glycation (CP-G) treatment on the processing and trypsin cleavage sites of TM from shrimp (Penaeus chinensis). The results showed a significant reduction in the IgE-binding capacity of TM after CP-G treatment, with a maximum reduction of 30%. This reduction was associated with the combined effects: modification induced by CP destroyed the core helical structure (D137 and E218) and occupied the potential glycation sites, leading to sequent glycation on conserved areas of TM, especially the epitope L130-Q147. Additionally, CP-G treatment decreased the digestion stability of TM by increasing the number of cleavage sites of trypsin and improving the efficiency of some sites, including K5, K6, K30, and R133, resulting in a lower IgE-binding capacity of digestion products, which fell to a maximum of 20%. Thus, CP-G is a valuable and reliable processing technology for the desensitization of aquatic products.
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Affiliation(s)
- Sang Zou
- 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 Centre, Guangzhou 510006, China
| | - Fengqi 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 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 Centre, Guangzhou 510006, China
| | - Siu Hong Dexter Wong
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Kowloon 999077, Hong Kong, China
- Research Institute for Sports Science and Technology, The Hong Kong Polytechnic University, Kowloon 999077, Hong Kong, China
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Ramezan Y, Hematabadi H, Ramezan M, Khani MR, Kamkari A, Najafi Tabrizi A. Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad. FOOD SCI TECHNOL INT 2023; 29:710-717. [PMID: 35726184 DOI: 10.1177/10820132221108709] [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] [Indexed: 11/16/2022]
Abstract
This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7 cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120 s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3 cm distance for 120 s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41 s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3 cm distance for 90 s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.
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Affiliation(s)
- Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
- Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Homayun Hematabadi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mina Ramezan
- Department of Biochemistry, Faculty of Science and New Technologies, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Khani
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Amir Kamkari
- Department of Food Engineering, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Abbas Najafi Tabrizi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Pipliya S, Kumar S, Srivastav PP. Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma-treated pineapple (Ananas comosus) juice. J Food Sci 2023; 88:3905-3919. [PMID: 37548638 DOI: 10.1111/1750-3841.16721] [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: 02/23/2023] [Revised: 06/12/2023] [Accepted: 07/12/2023] [Indexed: 08/08/2023]
Abstract
The nonthermal plasma (NTP) technology is a promising nonthermal technology that can be employed for pasteurization of fruit juice. The effect of NTP on the natural microbiota, namely, aerobic mesophiles (AM), and yeasts and molds (YM) in pineapple juice were examined in the experimental range of 25-45 kV up to 10 min treatment time. At an applied voltage of 45 kV, the AM and YM count reductions of 4.7 and 4.1 log cfu/mL were obtained at the end of the 14-min treatment. The inactivation kinetics of microbes were attempted to be explained using nonlinear models, including Weibull + tail, Geeraerd, log-logistic, Coroller, and Cerf. The residual population (Nres ) model parameter in the Geeraerd model explained the tailing behavior of microbes. Furthermore, the estimated values for the scale parameter and destruction rate constants were used to describe the sensitive and resistant percentages of the microbial population. According to statistical parameters (R2 : 0.978-0.999, RMSE: 0.034-0.277) and validation indicators (accuracy factor: 1.013-1.152, bias factor: 0.985-1.12), all models performed well. Akaike's theory was used to select the best-fit model, and the Coroller model was shown to be the most accurate one for AM and YM, exhibiting the lowest Akaike increment (Δi = 0). PRACTICAL APPLICATION: Nonthermal plasma may be used as an alternate nonthermal process for this product in order to meet customer appeal for safe and nutritious juice with minimal processing. The goal of this work was to produce a nutritious and safe pineapple juice by using nonthermal processing.
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Affiliation(s)
- Sunil Pipliya
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Sitesh Kumar
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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11
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Mošovská S, Medvecká V, Valík Ľ, Mikulajová A, Zahoranová A. Modelling of inactivation kinetics of Escherichia coli, Salmonella Enteritidis and Bacillus subtilis treated with a multi-hollow surface dielectric barrier discharge plasma. Sci Rep 2023; 13:12058. [PMID: 37491486 PMCID: PMC10368620 DOI: 10.1038/s41598-023-38892-2] [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: 02/16/2023] [Accepted: 07/17/2023] [Indexed: 07/27/2023] Open
Abstract
The efficacy of multi-hollow surface dielectric barrier discharge treatment against Escherichia coli, Salmonella Enteritidis and Bacillus subtilis was studied. Ambient air, O2, and N2 were used as working gas with a flow rate of 6 l/m. Power delivered into plasma was 30 W over an area of 2 × 2 cm2. The active species in plasma generated in different gases participating in the inactivation of microorganisms were evaluated by optical emission spectroscopy and Fourier transform infrared spectroscopy. Inactivation curves were fitted to the Bigelow log-linear, the biphasic, and Geeraerd models. According to the results, all plasma treatments inactivated tested microorganisms, depending on a working gas. The most sensitivity of bacteria was observed to the ambient air plasma. Inactivation up to 5 log for E. coli and S. Enteritidis could be achieved within 15 s of plasma treatment. Air plasma exposure of 25 s also led to log10 CFU/ml of B. subtilis from 7.98 to 4.39. S. Enteritidis was slight resistance to plasma treatment with N2. Within 180 s nitrogen plasma treatment, a 2.04 log10 CFU/ml reduction was recorded.
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Affiliation(s)
- Silvia Mošovská
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic.
| | - Veronika Medvecká
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, Bratislava, 842 48, Slovak Republic
| | - Ľubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic
| | - Anna Mikulajová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic
| | - Anna Zahoranová
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, Bratislava, 842 48, Slovak Republic
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12
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Faraji AR, Khoramdareh NB, Falahati F, Jafari S, Monfared SA, Faghih A. Superparamagnetic MnFe alloy composite derived from cross-bindered of chitosan/rice husk waste/iron aluminate spinel hercynite for rapid catalytic detoxification of aflatoxin B1: Structure, performance and synergistic mechanism. Int J Biol Macromol 2023; 234:123709. [PMID: 36801216 DOI: 10.1016/j.ijbiomac.2023.123709] [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: 12/27/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
The contamination of foodstuffs with aflatoxins B1 (AFB1) as carcinogen/mutagens toxin produced by Aspergillus fungi that are a major threat to the economy, safe food supply, and human health. To, we present a facile wet-impregnation and co-participation strategies for the construction of a novel superparamagnetic MnFe biocomposite (MF@CRHHT), in which dual metal oxides MnFe were anchored in/on agricultural/forestry residues (chitosan/rice husk waste/hercynite hybrid nanoparticles) and applied for rapid AFB1 detoxification by destroying in a non-thermal/microbial way. Structure, and morphology were comprehensively characterized by various spectroscopic analyses. The AFB1 removal in PMS/MF@CRHHT system followed pseudo-first-order kinetics, and exhibited excellent efficiency (99.3 % in 20 min and 83.1 % in 5.0 min) over a broad pH range (5.0-10.0). Importantly, relationship between high efficiency and physical-chemical properties, and mechanistic insight reveals that the synergistic effect could be related to the formation MnFe bond in MF@CRHHT and then mutual electron transfer between them to enhanced electron density and generate reactive oxygen species. An AFB1 decontamination pathway proposed was based on the free radical quenching experiments and analysis of the degradation intermediates. Thus, the MF@CRHHT can be applied as an efficient, cost-effective, recoverable, environment-friendly and highly efficient biomass-based activator for remediate pollution.
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Affiliation(s)
- A R Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - N Bakhshi Khoramdareh
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - F Falahati
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - S Jafari
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - S Arbabi Monfared
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - A Faghih
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran; Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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13
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EFFECTS OF COLD PLASMA ON CHLOROPHYLLS, CAROTENOIDS, ANTHOCYANINS, AND BETALAINS. Food Res Int 2023; 167:112593. [PMID: 37087222 DOI: 10.1016/j.foodres.2023.112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.
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14
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Alonso VPP, Gonçalves MPMBB, de Brito FAE, Barboza GR, Rocha LDO, Silva NCC. Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods. Compr Rev Food Sci Food Saf 2023; 22:688-713. [PMID: 36464983 DOI: 10.1111/1541-4337.13089] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 12/09/2022]
Abstract
Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.
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Affiliation(s)
- Vanessa Pereira Perez Alonso
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Maria Paula M B B Gonçalves
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Giovana Rueda Barboza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Liliana de Oliveira Rocha
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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15
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Wang W, Zhu Z, Wang C, Zhou F, Yu H, Zhang Y, Zhou W, Yang J, Zhu Q, Chen Y, Pan S, Yan W, Wang L. Post-drying decontamination of laver by dielectric barrier discharge plasma, UV radiation, ozonation, and hot air treatments. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Sci 2023; 195:109019. [DOI: 10.1016/j.meatsci.2022.109019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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17
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An NN, Shang N, Zhao X, Tie XY, Guo WB, Li D, Wang LJ, Wang Y. Occurrence, Regulation, and Emerging Detoxification Techniques of Aflatoxins in Maize: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2158339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Nan-nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Nan Shang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiao-yu Tie
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Wen-bo Guo
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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18
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Galassi A, Ferrucci L, Costanzi M, Vallone L. Atmosferic pressure non-thermal plasma: Preliminary investigation. Ital J Food Saf 2022; 11:10043. [PMID: 36590021 PMCID: PMC9795819 DOI: 10.4081/ijfs.2022.10043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 09/01/2022] [Indexed: 12/12/2022] Open
Abstract
Antibacterial activity of atmosferic pressure non-thermal plasma (APNTP) was assessed for bacterial, yeast and mold strains. This investigation is to be considered preliminary: a second step is envisaged in which the efficacy of the technique and the device will be assessed directly on food of animal and plant origin. The strains (ATCC or wild type) of Listeria innocua, Escherichia coli, Salmonella thyphimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Proteus mirabilis (bacteria); Alternaria alternata, Aspergillus flavus, Cladosporium herbarum, Fusarium graminearum, Geotrichum candidum, Penicillium roqueforti, Rhizopus nigricans (moulds); Candida parapsilosis and Candida albicans (yeasts) were subjected to plasma plume generated by the action of electric fields with a gas mixture (oxygen and helium) delivered for 5 min at a distance of 2 cm. Types of experiments were listed as following: microorganism at concentration 1×10^8 and 1×104 cfu on PCA (Plate Count Agar); Listeria innocua and Salmonella thiphymurium at concentration 1×10^4 cfu on semi-synthetic and synthetic medium; mycetes (moulds and yeasts) at concentration 1×10^8 and 1×10^4 cfu on SDA (Sabouraud Dextrose Agar). The results obtained on the bacteria subjected to atmospheric cold plasma were evident on all the strains tested except for Proteus mirabilis (1×10^8 cfu), most evident at a concentration of 1×10^4 cfu, not only on culture media PCA but also on semi-synthetic medium and jelly meat-PCA medium. In spite of bacterial results, treatment with plasma plume did not decrease or inhibit of fungal growth. That means plasma plume was neither fungicidal nor fungistatic activities.
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Affiliation(s)
| | | | | | - Lisa Vallone
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Lodi,Dipartimento VESPA, Via dell’Università n. 9, Lodi, Italy. Tel. +39250334312.
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19
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Mrochen DM, Miebach L, Skowski H, Bansemer R, Drechsler CA, Hofmanna U, Hein M, Mamat U, Gerling T, Schaible U, von Woedtke T, Bekeschus S. Toxicity and virucidal activity of a neon-driven micro plasma jet on eukaryotic cells and a coronavirus. Free Radic Biol Med 2022; 191:105-118. [PMID: 36041652 PMCID: PMC9420207 DOI: 10.1016/j.freeradbiomed.2022.08.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 08/06/2022] [Accepted: 08/15/2022] [Indexed: 11/29/2022]
Abstract
Plasma medicine is a developing field that utilizes the effects of cold physical plasma on biological substrates for therapeutic purposes. Approved plasma technology is frequently used in clinics to treat chronic wounds and skin infections. One mode of action responsible for beneficial effects in patients is the potent antimicrobial activity of cold plasma systems, which is linked to their unique generation of a plethora of reactive oxygen and nitrogen species (ROS). During the SARS-CoV-2 pandemic, it became increasingly clear that societies need novel ways of passive and active protection from viral airway infections. Plasma technology may be suitable for superficial virus inactivation. Employing an optimized neon-driven micro plasma jet, treatment time-dependent ROS production and cytotoxic effects to different degrees were found in four different human cell lines with respect to their metabolic activity and viability. Using the murine hepatitis virus (MHV), a taxonomic relative of human coronaviruses, plasma exposure drastically reduced the number of infected murine fibroblasts by up to 3000-fold. Direct plasma contact (conductive) with the target maximized ROS production, cytotoxicity, and antiviral activity compared to non-conductive treatment with the remote gas phase only. Strikingly, antioxidant pretreatment reduced but not abrogated conductive plasma exposure effects, pointing to potential non-ROS-related mechanisms of antiviral activity. In summary, an optimized micro plasma jet showed antiviral activity and cytotoxicity in human cells, which was in part ROS-dependent. Further studies using more complex tissue models are needed to identify a safe dose-effect window of antiviral activity at modest toxicity.
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Affiliation(s)
- Daniel M Mrochen
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany
| | - Lea Miebach
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany; Department of General, Visceral, Vascular, and Thoracic Surgery, Greifswald University Medical Center, Ferdinand-Sauerbruch-Str., 17475, Greifswald, Germany
| | - Henry Skowski
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany
| | - Robert Bansemer
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany
| | - Chiara A Drechsler
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany; Department of Obstetrics and Gynecology, Greifswald University Medical Center, Ferdinand-Sauerbruch-Str., 17475, Greifswald, Germany
| | - Ulfilas Hofmanna
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany
| | - Manuel Hein
- Department of Cellular Microbiology, Program Area Infections, Research Center Borstel, Leibniz Lung Center, Parkallee, 23845, Borstel, Germany
| | - Uwe Mamat
- Department of Cellular Microbiology, Program Area Infections, Research Center Borstel, Leibniz Lung Center, Parkallee, 23845, Borstel, Germany; Leibniz Research Alliance INFECTIONS, Germany
| | - Torsten Gerling
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany
| | - Ulrich Schaible
- Department of Cellular Microbiology, Program Area Infections, Research Center Borstel, Leibniz Lung Center, Parkallee, 23845, Borstel, Germany; Leibniz Research Alliance INFECTIONS, Germany; Leibniz Research Alliance HEALTH TECHNOLOGIES, Germany
| | - Thomas von Woedtke
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany; Institute for Hygiene and Environmental Medicine, Greifswald University Medical Center, Ferdinand-Sauerbruch-Str., 17475, Greifswald, Germany; Leibniz Research Alliance HEALTH TECHNOLOGIES, Germany
| | - Sander Bekeschus
- ZIK plasmatis, Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Str. 2, 17489, Greifswald, Germany; Leibniz Research Alliance HEALTH TECHNOLOGIES, Germany.
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20
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Adedeji AA, Vijayakumar PP. The propensity of fomite spread of SARS-CoV-2 virus through produce supply chain. BULLETIN OF THE NATIONAL RESEARCH CENTRE 2022; 46:245. [PMID: 36156873 PMCID: PMC9483276 DOI: 10.1186/s42269-022-00935-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted activities within the food supply chain that cost billions of dollars globally. This has heightened concerns about fomite spread of the virus through surfaces. There is an urgent need to understand the risk portends by this virus along the produce supply chain with conditions (low temperature and high relative humidity) conducive to extended survival of the virus. MAIN BODY Pre-dating SARS-CoV-2 are other types of coronaviruses that had lower infection and mortality rates. There are some similarities between the former and the new coronavirus, especially with regards to transmission modes and their survivability on surfaces. There is evidence of other coronaviruses' survival on surfaces for weeks. Currently, there are limited evidence-based studies to enlighten us on how the virus is transmitted within the produce supply chain. A few studies claim that the virus could spread through the cold supply chains. However, these are not sufficient to make a conclusive inference about the deadly SARS-CoV-2. CONCLUSIONS This paper provides a succinct review of the literature on current understanding of the transmission, survivability, and risk SARS-CoV-2 portend to humans within the produce supply chain and calls for more evidence-based research to allay or alert us of the potential risk of fomite transmission of SARS-CoV-2. The paper also highlights examples of conventional and novel non-thermal inactivation and sanitation methods applicable to this type of virus.
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Affiliation(s)
- Akinbode A. Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY USA
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21
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Uniform irradiation of table eggs in the shell with low-energy electron beams. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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23
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Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage. Meat Sci 2022; 193:108932. [DOI: 10.1016/j.meatsci.2022.108932] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/02/2022] [Accepted: 07/30/2022] [Indexed: 01/08/2023]
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24
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Pipliya S, Kumar S, Srivastav PP. Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Namjoo M, Moradi M, Dibagar N, Niakousari M. Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02863-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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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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Darvish H, Ramezan Y, Khani MR, Kamkari A. Effect of low-pressure cold plasma processing on decontamination and quality attributes of Saffron ( Crocus sativus L.). Food Sci Nutr 2022; 10:2082-2090. [PMID: 35702300 PMCID: PMC9179142 DOI: 10.1002/fsn3.2824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 02/23/2022] [Accepted: 02/28/2022] [Indexed: 11/06/2022] Open
Abstract
This study investigated the microbial decontamination of saffron using the low-pressure cold plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the color, taste, and aroma have also been studied. The highest microbial log reduction was observed at 110 W for 30 min. Total viable count (TVC), coliforms, molds, and yeasts log reduction were equal to 3.52, 4.62, 2.38, and 4.12 log CFU (colony-forming units)/g, respectively. The lowest decimal reduction times (D-values) were observed at 110 W, which were 9.01, 3.29, 4.17, and 8.93 min for TVC, coliforms, molds, and yeasts. LPCP treatment caused a significant increase in the product's color parameters (L*, a*, b*, ΔE, chroma, and hue angle). The results indicated that the LPCP darkened the treated stigma's color. Also, it reduced picrocrocin, safranal, and crocin in treated samples compared to the untreated control sample (p < .05). However, after examining these metabolites and comparing them with saffron-related ISO standards, all treated and control samples were good.
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Affiliation(s)
- Haleh Darvish
- Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Yousef Ramezan
- Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran.,Nutrition & Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | | | - Amir Kamkari
- Department of Food Engineering Faculty of Agriculture University of Tabriz Tabriz Iran
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28
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Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102986] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Schopf S, Gotzmann G, Dietze M, Gerschke S, Kenner L, König U. Investigations Into the Suitability of Bacterial Suspensions as Biological Indicators for Low-Energy Electron Irradiation. Front Immunol 2022; 13:814767. [PMID: 35572499 PMCID: PMC9098954 DOI: 10.3389/fimmu.2022.814767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Accepted: 03/15/2022] [Indexed: 11/23/2022] Open
Abstract
Low-energy electron irradiation is an emerging alternative technology for attenuated or complete pathogen inactivation with respect to medical, biotechnological, and pharmaceutical applications. Pathogen inactivation by ionizing radiation depends mainly on the absorbed electron dose. In low-energy electron irradiation processes, determination of the absorbed electron dose is challenging due to the limited, material-dependent penetration depth of the accelerated electrons into the matter. In general, there are established dosimetry systems to evaluate the absorbed dose under dry irradiation conditions. However, there is no system for precise dose monitoring of low-energy irradiation processes in liquids or suspensions so far. Therefore, in this study three different bacterial species were investigated as biological dose indicators, especially in the range of low doses (< 6.5 kGy) in aqueous solutions or suspensions. Escherichia coli, Bacillus subtilis, and Staphylococcus warneri were comparatively evaluated for their suitability as biological dose indicators. Thin homogeneous films of the respective bacterial suspensions were irradiated with increasing doses of low-energy accelerated electrons. The average absorbed dose was determined using a colorimetric dosimeter based on a tetrazolium salt solution. The maximum and minimum absorbed doses were measured with a referenced film dosimeter. Subsequently, the inactivation kinetics was determined in terms of inactivation curves and D10 values. Thus, the minimum inactivation dose of bacterial growth was assessed for E. coli and S. warneri. The effect of irradiation with low-energy accelerated electrons on the growth behavior and activity of the bacteria was studied in more detail using impedance spectroscopy. With increasing irradiation doses growth was delayed.
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Mir SA, Dar B, Mir MM, Sofi SA, Shah MA, Sidiq T, Sunooj KV, Hamdani AM, Mousavi Khaneghah A. Current strategies for the reduction of pesticide residues in food products. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Abstract
Cold atmospheric plasma (CAP) is a tunable source of reactive species and other physical factors. It exerts luxuriant biochemical effects on diverse cells, including bacterial cells, mammalian cells, and plant cells. Over the past decade, CAP has shown promising application in modern agriculture. Here, we focused on the state of the art of plasma agriculture, particularly the improvement of seed germination rates. Typical plasma sources, underlying physical principles, and the chemical and cellular mechanism of plasma’s effect on plants seeds have been discussed in depth.
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32
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Son NA, Nguyet Ha NT, Minh Sang NT, Dinh Duc LD, Trieu LN. Effects of low energy (160 keV) X-ray on microbial inactivation, sprouting inhibition and genetic variation in potato. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101555] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Veerana M, Yu N, Ketya W, Park G. Application of Non-Thermal Plasma to Fungal Resources. J Fungi (Basel) 2022; 8:jof8020102. [PMID: 35205857 PMCID: PMC8879654 DOI: 10.3390/jof8020102] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/15/2022] [Accepted: 01/20/2022] [Indexed: 12/21/2022] Open
Abstract
In addition to being key pathogens in plants, animals, and humans, fungi are also valuable resources in agriculture, food, medicine, industry, and the environment. The elimination of pathogenic fungi and the functional enhancement of beneficial fungi have been the major topics investigated by researchers. Non-thermal plasma (NTP) is a potential tool to inactivate pathogenic and food-spoiling fungi and functionally enhance beneficial fungi. In this review, we summarize and discuss research performed over the last decade on the use of NTP to treat both harmful and beneficial yeast- and filamentous-type fungi. NTP can efficiently inactivate fungal spores and eliminate fungal contaminants from seeds, fresh agricultural produce, food, and human skin. Studies have also demonstrated that NTP can improve the production of valuable enzymes and metabolites in fungi. Further studies are still needed to establish NTP as a method that can be used as an alternative to the conventional methods of fungal inactivation and activation.
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Affiliation(s)
- Mayura Veerana
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Nannan Yu
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Wirinthip Ketya
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Gyungsoon Park
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, Korea
- Correspondence: ; Tel.: +82-2-940-8324
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Corona Discharge Power of Plasma Treatment Influence on the Physicochemical and Microbial Quality of Enoki Mushroom (Flammulina velutipes). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.08] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Plasma treatment was widely known as an effective technology applied for contact-surface decontamination. Enoki (Flammulina velutipes) was an edible-medicinal mushroom with different phytochemicals and bioactive components beneficial for human health. Enoki mushroom had high respiration rate therefore it was highly perishable after harvesting. Moreover, it was greatly susceptible to microbial contamination but it was not feasible to be decontaminated by normal water washing. It’s urgent to extend shelf-life and control microbial criteria on this mushroom in dry manner without aqueous treatment. Corona discharge plasma was among 4 kinds of diverse cold atmospheric pressure plasma sources widely applied in food industry. This study demonstrated the influence of corona discharge plasma power values (control, 120, 150, 180, 210 W) on the physicochemical and microbial characteristics of Enoki mushroom during 10 days of storage at ambient temperature. Results showed that Enoki mushroom should be treated at 150 W of corona discharge plasma power to retain weight loss, total soluble solid, vitamin C in acceptable values while reducing total Aerobic count, Coliform, Enterobacteriaceae as much as possible. At the 10th day of storage, the weight loss, total soluble solid, vitamin C, total Aerobic count, Coliform, Enterobacteriaceae were recorded at 3.35±0.07%, 6.98±0.03 oBrix, 14.81±0.04 mg/100 g, 4.71±0.05 log CFU/g, 3.17±0.02 log CFU/g, 2.13±0.01 CFU/g, respectively. Findings of this research proved that corona discharge plasma pretreatment would be appropriate to maintain physicochemical properties and retard microbial loads on Enoki mushroom during preservation.
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Abstract
Agriculture has become a sector with a huge impact on the natural environment. The interest of agriculture in the category of innovative bio-stimulants is due to the intensive search for preparations based on natural substances. This is not possible without developing and implementing innovative technologies, e.g., cold plasma, along with innovative technologies supporting farmers. Therefore, given the need to prevent environmental damage caused by intensive agriculture, plant production and protection must be targeted at merging the stimulation of crop growth and the elimination of threats to humans and the environment. The analysis of how cold plasma can influence the production of organic bio-stimulants seems to be an unavoidable step in future approaches to this topic. Since allelopathic plants represent a source of many chemical compounds promoting crop growth and development, the coupling of biologically-active compound extraction with plasma activation of allelopathic extracts has interesting potential in offering the most modern alternative to conventional agriculture. However, its implementation in practice will only be feasible after a comprehensive and thoughtful investigation of the mechanisms behind crops’ response to such bio-stimulants.
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Schottroff F, Lasarus T, Stupak M, Hajslova J, Fauster T, Jäger H. Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2021. [DOI: 10.1080/16878507.2021.1981112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Felix Schottroff
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
- Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Thomas Lasarus
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Michal Stupak
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Czech Republic
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Czech Republic
| | - Thomas Fauster
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
- FFoQSI GmbH, Austrian Competence Centre for Feed and Food Quality, Tulln, Austria
| | - Henry Jäger
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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Aisala H, Nygren H, Seppänen-Laakso T, Heiniö RL, Kießling M, Aganovic K, Waser A, Kotilainen H, Ritala A. Comparison of low energy and high energy electron beam treatments on sensory and chemical properties of seeds. Food Res Int 2021; 148:110575. [PMID: 34507725 DOI: 10.1016/j.foodres.2021.110575] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/24/2021] [Accepted: 06/27/2021] [Indexed: 01/25/2023]
Abstract
Consumption of fresh and minimally processed foods such as seeds as a part of a healthy diet is a trend. Unfortunately, fat-rich seeds are often contaminated with pathogenic microorganisms and face frequent product recalls. Electron beams have been applied as a microbial decontamination measure for decades. Conventionally high energy electron beams (HEEB) are being used, whereas low energy electron beams (LEEB, <300 keV) have only recently been introduced to the food industry and more studies are needed. Electron beam treatment has several advantages over other decontamination technologies. The treatment is non-thermal, chemical-free, water-free, and does not use radioactive substances. The effect of electron beams on the sensory and chemical properties of seeds has not been widely studied. This study assessed LEEB and HEEB treated pumpkin and flax seeds immediately after treatments, and after three months of storage. The seeds' sensory profiles were altered after both treatments when compared with non-treated samples, with a higher dose leading to a greater level of alteration. However, the sensory profile of LEEB treated seeds was similar to the non-treated seeds whereas HEEB treated seeds differed from both. The storage period of three months further increased the observed differences between the samples. LEEB and HEEB treatments seemed to cause lipid degradation as the content of volatile aldehydes was increased. This effect was more profound in HEEB treated samples. The data presented in this study shows that LEEB as a microbial reduction solution has great potential to preserve the chemical and sensory properties of nutritious seeds.
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Affiliation(s)
- H Aisala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland.
| | - H Nygren
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - T Seppänen-Laakso
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - R-L Heiniö
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
| | - M Kießling
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - K Aganovic
- Deutsches Institut für Lebensmitteltechnik e.V., Prof. von Klitzing Str. 7, 49610 Quakenbrück, Germany
| | - A Waser
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - H Kotilainen
- Bühler AG, Gupfenstrasse 5, 9240 Uzwil, Switzerland
| | - A Ritala
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, 02044 Espoo, Finland
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Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021; 147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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Affiliation(s)
- Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Alireza Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Waskow A, Butscher D, Oberbossel G, Klöti D, Rudolf von Rohr P, Büttner-Mainik A, Drissner D, Schuppler M. Low-energy electron beam has severe impact on seedling development compared to cold atmospheric pressure plasma. Sci Rep 2021; 11:16373. [PMID: 34385534 PMCID: PMC8360967 DOI: 10.1038/s41598-021-95767-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 07/20/2021] [Indexed: 02/07/2023] Open
Abstract
Sprouts are germinated seeds that are often consumed due to their high nutritional content and health benefits. However, the conditions for germination strongly support the proliferation of present bacteria, including foodborne pathogens. Since sprouts are consumed raw or minimally processed, they are frequently linked to cases of food poisoning. Therefore, a seed decontamination method that provides efficient inactivation of microbial pathogens, while maintaining the germination capacity and quality of the seeds is in high demand. This study aimed to investigate and compare seed decontamination by cold atmospheric-pressure plasma and low-energy electron beam with respect to their impact on seed and seedling quality. The results show that both technologies provide great potential for inactivation of microorganisms on seeds, while cold plasma yielded a higher efficiency with 5 log units compared to a maximum of 3 log units after electron beam treatment. Both techniques accelerated seed germination, defined by the percentage of hypocotyl and leaf emergence at 3 days, with short plasma treatment (< 120 s) and all applied doses of electron beam treatment (8-60 kGy). However, even the lowest dose of electron beam treatment at 8 kGy in this study caused root abnormalities in seedlings, suggesting a detrimental effect on the seed tissue. Seeds treated with cold plasma had an eroded seed coat and increased seed wettability compared to electron beam treated seeds. However, these effects cannot explain the increase in the germination capacity of seeds as this was observed for both techniques. Future studies should focus on the investigation of the mechanisms causing accelerated seed germination and root abnormalities by characterizing the molecular and physiological impact of cold plasma and electron beam on seed tissue.
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Affiliation(s)
- A Waskow
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland
- Swiss Plasma Center, École Polytechnique Fédérale de Lausanne, Lausanne, Switzerland
| | - D Butscher
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
- BASF Personal Care and Nutrition GmbH, Illertissen, Germany
| | - G Oberbossel
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
| | - D Klöti
- Competence Division for Plants and Plant Products, Seed Quality, Agroscope, Reckenholzstrasse 191, 8046, Zurich, Switzerland
| | - P Rudolf von Rohr
- Institute of Process Engineering, ETH Zurich, Sonneggstrasse 3, 8092, Zurich, Switzerland
| | - A Büttner-Mainik
- Competence Division for Plants and Plant Products, Seed Quality, Agroscope, Reckenholzstrasse 191, 8046, Zurich, Switzerland
| | - D Drissner
- Department of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Strasse 51, 72488, Sigmaringen, Germany
| | - M Schuppler
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092, Zurich, Switzerland.
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Lee Y, Lee YY, Kim YS, Balaraju K, Mok YS, Yoo SJ, Jeon Y. Enhancement of seed germination and microbial disinfection on ginseng by cold plasma treatment. J Ginseng Res 2021; 45:519-526. [PMID: 34295212 PMCID: PMC8282493 DOI: 10.1016/j.jgr.2020.12.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/09/2020] [Accepted: 12/07/2020] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND This study aimed to investigate the effect of cold plasma treatment on the improvement of seed germination and surface sterilization of ginseng seeds. METHODS Dehisced ginseng (Panax ginseng) seeds were exposed to dielectric barrier discharge (DBD) plasma operated in argon (Ar) or an argon/oxygen mixture (Ar/O2), and the resulting germination and surface sterilization were compared with those of an untreated control group. Bacterial and fungal detection assays were performed for plasma-treated ginseng seeds after serial dilution of surface-washed suspensions. The microbial colonies (fungi and bacteria) were classified according to their phenotypical morphologies and identified by molecular analysis. Furthermore, the effect of cold plasma treatment on the in vitro antifungal activity and suppression of Cylindrocarpon destructans in 4-year-old ginseng root discs was investigated. RESULTS Seeds treated with plasma in Ar or Ar/O2 exhibited a higher germination rate (%) compared with the untreated controls. Furthermore, the plasma treatment exhibited bactericidal and fungicidal effects on the seed surface, and the latter effect was stronger than the former. In addition, plasma treatment exhibited in vitro antifungal activity against C. destructans and reduced the disease severity (%) of root rot in 4-year-old ginseng root discs. The results demonstrate the stimulatory effect of plasma treatment on seed germination, surface sterilization, and root rot disease suppression in ginseng. CONCLUSION The results of this study indicate that the cold plasma treatment can suppress the microbial community on the seed surface root rot in ginseng.
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Affiliation(s)
- Younmi Lee
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea
- Agricultural Science & Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Young Yoon Lee
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea
| | - Young Soo Kim
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea
| | - Kotnala Balaraju
- Agricultural Science & Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Young Sun Mok
- Department of Chemical and Biological Engineering, Jeju National University, Jeju, Republic of Korea
| | - Suk Jae Yoo
- Plasma Technology Research Center, National Fusion Research Institute, Jeollabuk-do, Republic of Korea
| | - Yongho Jeon
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea
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Development of a Multihole Atmospheric Plasma Jet for Growth Rate Enhancement of Broccoli Seeds. Processes (Basel) 2021. [DOI: 10.3390/pr9071134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This work aims to develop a multihole atmospheric pressure plasma jet (APPJ) device to increase the plasma area and apply it to a continuous seed treatment system. Broccoli seed was used to study the effects of an atmospheric pressure plasma jet on seed germination and growth rate. An argon flow rate of 4.2 lpm, a plasma power of 412 W, and discharge frequency of 76 kHz were used for seed treatment. The contact angle decreased strongly with the increase in treatment time from 20 s to 80 s. The broccoli seed’s outer surface morphology seemed to have been slightly modified to a smoother surface by the plasma treatment during the treatment time of 80 s. However, the cross-sectional images resulted from Synchrotron radiation X-ray tomographic microscopy (SRXTM) confirmed no significant difference between seeds untreated and treated by plasma for 80 s. This result indicates that plasma does not affect the bulk characteristics of the seed but does provide delicate changes to the top thin layer on the seed surface. After seven days of cultivation, the seed treated by plasma for 30 s achieved the highest germination and yield.
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Aaliya B, Valiyapeediyekkal Sunooj K, Navaf M, Parambil Akhila P, Sudheesh C, Ahmad Mir S, Sabu S, Sasidharan A, Theingi Hlaing M, George J. Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques. Food Res Int 2021; 147:110514. [PMID: 34399492 DOI: 10.1016/j.foodres.2021.110514] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 05/14/2021] [Accepted: 06/09/2021] [Indexed: 01/01/2023]
Abstract
Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir 190001, India
| | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | | | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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Miyahira RF, Antunes AEC. Bacteriological safety of sprouts: A brief review. Int J Food Microbiol 2021; 352:109266. [PMID: 34111728 DOI: 10.1016/j.ijfoodmicro.2021.109266] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 12/01/2022]
Abstract
The germination process causes changes in the chemical composition of seeds that improves the nutritional value of sprouts, while decreasing their microbiological safety, since the germination conditions are ideal for bacterial growth as well. This review explores the bacteriological safety of sprouts and their involvement in foodborne illness outbreaks, worldwide. Additionally, approaches to improve the shelf-life and microbiological safety of sprouts are discussed. According to the literature, sprout consumption is associated with more than 60 outbreaks of foodborne illness worldwide, since 1988. Alfalfa sprouts were most commonly involved in outbreaks and the most commonly implicated pathogens were Salmonella and pathogenic Escherichia coli (especially, Shiga toxin producing E. coli). In the pre-harvest stage, the implementation of good agricultural practices is an important tool for producing high-quality seeds. In the post-harvest stage, several methods of seed decontamination are used commercially, or have been investigated by researchers. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, RJ, Brazil; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.
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Butot S, Galbusera L, Putallaz T, Zuber S. Electron Beam Susceptibility of Enteric Viruses and Surrogate Organisms on Fruit, Seed and Spice Matrices. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:218-228. [PMID: 33566336 PMCID: PMC8116251 DOI: 10.1007/s12560-021-09463-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 01/23/2021] [Indexed: 06/12/2023]
Abstract
The objective of this study was to use high-energy electron beam (HEEB) treatments to find surrogate microorganisms for enteric viruses and to use the selected surrogates as proof of concept to investigate low-energy electron beam (LEEB) treatments for enteric virus inactivation at industrial scale on frozen blueberries. Six food matrices inoculated with HAV (hepatitis A virus), MNV S99 (murine norovirus), bacteriophages MS2 and Qβ, and Geobacillus stearothermophilus spores were treated with HEEB at 10 MeV using 4, 8 and 16 kGy doses. G. stearothermophilus spores showed the highest inactivation on all matrices except on raisins, with a dose-dependent effect. HAV reached the maximum measurable log10 reduction (> 3.2 log10) when treated at 16 kGy on raisins. MNV showed the highest resistance of all tested microorganisms, independent of the dose, except on frozen blueberries. On frozen blueberries, freeze-dried raspberries, sesame seeds and black peppercorns, HAV showed a mean inactivation level in between those of MS2 and G. stearothermophilus. Based on this, we selected both surrogate organisms as first approximation to estimate HAV inactivation on frozen blueberries during LEEB treatment at 250 keV using 16 kGy. Reductions of 3.1 and 1.3 log10 were measured for G. stearothermophilus spores and MS2, respectively, suggesting that a minimum reduction of 1.4 log10 can be expected for HAV under the same conditions.
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Affiliation(s)
- Sophie Butot
- Nestlé Research, Institute of Food Safety and Analytical Science, 1000, 26, Lausanne, Switzerland
| | - Luca Galbusera
- Nestlé Research, Institute of Food Safety and Analytical Science, 1000, 26, Lausanne, Switzerland
| | - Thierry Putallaz
- Nestlé Research, Institute of Food Safety and Analytical Science, 1000, 26, Lausanne, Switzerland
| | - Sophie Zuber
- Nestlé Research, Institute of Food Safety and Analytical Science, 1000, 26, Lausanne, Switzerland.
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Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111322] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Applications of Cold Atmospheric Pressure Plasma Technology in Medicine, Agriculture and Food Industry. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114809] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
In recent years, cold atmospheric pressure plasma (CAPP) technology has received substantial attention due to its valuable properties including operational simplicity, low running cost, and environmental friendliness. Several different gases (air, nitrogen, helium, argon) and techniques (corona discharge, dielectric barrier discharge, plasma jet) can be used to generate plasma at atmospheric pressure and low temperature. Plasma treatment is routinely used in materials science to modify the surface properties (e.g., wettability, chemical composition, adhesion) of a wide range of materials (e.g., polymers, textiles, metals, glasses). Moreover, CAPP seems to be a powerful tool for the inactivation of various pathogens (e.g., bacteria, fungi, viruses) in the food industry (e.g., food and packing material decontamination, shelf life extension), agriculture (e.g., disinfection of seeds, fertilizer, water, soil) and medicine (e.g., sterilization of medical equipment, implants). Plasma medicine also holds great promise for direct therapeutic treatments in dentistry (tooth bleaching), dermatology (atopic eczema, wound healing) and oncology (melanoma, glioblastoma). Overall, CAPP technology is an innovative, powerful and effective tool offering a broad application potential. However, its limitations and negative impacts need to be determined in order to receive regulatory approval and consumer acceptance.
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Application of Novel Non-Thermal Physical Technologies to Degrade Mycotoxins. J Fungi (Basel) 2021; 7:jof7050395. [PMID: 34069444 PMCID: PMC8159112 DOI: 10.3390/jof7050395] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 01/04/2023] Open
Abstract
Mycotoxins cause adverse effects on human health. Therefore, it is of the utmost importance to confront them, particularly in agriculture and food systems. Non-thermal plasma, electron beam radiation, and pulsed light are possible novel non-thermal technologies offering promising results in degrading mycotoxins with potential for practical applications. In this paper, the available publications are reviewed-some of them report efficiency of more than 90%, sometimes almost 100%. The mechanisms of action, advantages, efficacy, limitations, and undesirable effects are reviewed and discussed. The first foretastes of plasma and electron beam application in the industry are in the developing stages, while pulsed light has not been employed in large-scale application yet.
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Nasiru MM, Frimpong EB, Muhammad U, Qian J, Mustapha AT, Yan W, Zhuang H, Zhang J. Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products. Compr Rev Food Sci Food Saf 2021; 20:2626-2659. [PMID: 33876887 DOI: 10.1111/1541-4337.12740] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 12/26/2022]
Abstract
Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD-CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf-life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD-CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD-CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD-CAP. Satisfactory microbial inactivation was observed. In terms of DBD-CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.
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Affiliation(s)
- Mustapha Muhammad Nasiru
- 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Federal University Dutsin-Ma, Kankara-Katsina Road, Dutsin-Ma, Katsina, 821101, Nigeria
| | - Evans Boateng Frimpong
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Umair Muhammad
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, Athens, Georgia, USA
| | - 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, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China.,College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing, Jiangsu, 210095, PR China
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Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03750-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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