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Acharya TR, Lamichhane P, Jaiswal A, Kaushik N, Kaushik NK, Choi EH. Evaluation of degradation efficacy and toxicity mitigation for 4-nitrophenol using argon and air-mixed argon plasma jets. CHEMOSPHERE 2024; 358:142211. [PMID: 38697573 DOI: 10.1016/j.chemosphere.2024.142211] [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: 01/03/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/05/2024]
Abstract
This paper investigates the effects of argon (Ar) and that of Ar mixed with ambient air (Ar-Air) cold plasma jets (CPJs) on 4-nitrophenol (4-NP) degradation using low input power. The introduction of ambient air into the Ar-Air plasma jet enhances ionization-driven processes during high-voltage discharge by utilizing nitrogen and oxygen molecules from ambient air, resulting in increased reactive oxygen and nitrogen species (RONS) production, which synergistically interacts with argon. This substantial generation of RONS establishes Ar-Air plasma jet as an effective method for treating 4-NP contamination in deionized water (DW). Notably, the Ar-Air plasma jet treatment outperforms that of the Ar jet. It achieves a higher degradation rate of 97.2% and a maximum energy efficiency of 57.3 gkW-1h-1, following a 6-min (min) treatment with 100 mgL-1 4-NP in DW. In contrast, Ar jet treatment yielded a lower degradation rate and an energy efficiency of 75.6% and 47.8 gkW-1h-1, respectively, under identical conditions. Furthermore, the first-order rate coefficient for 4-NP degradation was measured at 0.23 min-1 for the Ar plasma jet and significantly higher at 0.56 min-1 for the Ar-Air plasma jet. Reactive oxygen species, such as hydroxyl radical and ozone, along with energy from excited species and plasma-generated electron transfers, are responsible for CPJ-assisted 4-NP breakdown. In summary, this study examines RONS production from Ar and Ar-Air plasma jets, evaluates their 4-NP removal efficacy, and investigates the biocompatibility of 4-NP that has been degraded after plasma treatment.
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Affiliation(s)
- Tirtha Raj Acharya
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, 01897 Seoul, Republic of Korea
| | - Prajwal Lamichhane
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, 01897 Seoul, Republic of Korea
| | - Apurva Jaiswal
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, 01897 Seoul, Republic of Korea
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong, 18323, Republic of Korea
| | - Nagendra Kumar Kaushik
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, 01897 Seoul, Republic of Korea
| | - Eun Ha Choi
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, 01897 Seoul, Republic of Korea.
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Cao Y, Wu L, Xia Q, Yi K, Li Y. Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review. Foods 2024; 13:1554. [PMID: 38790854 PMCID: PMC11120273 DOI: 10.3390/foods13101554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 05/14/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.
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Affiliation(s)
- Yuping Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Qing Xia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Kexin Yi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
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Cheng JH, Li J, Sun DW. In vivo biological analysis of cold plasma on allergenicity reduction of tropomyosin in shrimp. Food Chem 2024; 432:137210. [PMID: 37659333 DOI: 10.1016/j.foodchem.2023.137210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/02/2023] [Accepted: 08/17/2023] [Indexed: 09/04/2023]
Abstract
In vivo biological regulations of the allergenicity of tropomyosin (TM) treated by cold plasma (CP) were investigated by in vivo mouse model. The sensitization models of Balb/c mice were successfully established. CP treatment reduced the allergic symptoms of mice and regulated the Th1/Th2 balance to prevent allergy by activating Treg cells, which was deduced by serum and cytokines analysis. For intestinal flora analysis, allergy occurrence was accompanied by the decreased species abundance and the increased species diversity of intestinal flora. The significant species composition difference between the TM group and the PBS group showed a possible connection between bacterial diversity and allergy. Furthermore, Firmicutes, Bacteroidetes, Parabacteroides, Alloprevotella, Bacteroides, and Lachnospiraceae could relate to allergy occurrence. Intestinal section analysis suggested that allergy occurrence was accompanied by the damaged intestinal structure, and CP treatment could relieve the damage caused by an allergy.
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Affiliation(s)
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jilin Li
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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Cao J, Fang Q, Han C, Zhong C. Cold atmospheric plasma fumigation suppresses postharvest apple Botrytis cinerea by triggering intracellular reactive oxygen species and mitochondrial calcium. Int J Food Microbiol 2023; 407:110397. [PMID: 37716308 DOI: 10.1016/j.ijfoodmicro.2023.110397] [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: 05/22/2023] [Revised: 09/03/2023] [Accepted: 09/08/2023] [Indexed: 09/18/2023]
Abstract
Infection by Botrytis cinerea poses a great threat to the postharvest life of apple fruit. In this study, the effects of cold atmospheric plasma (CAP) fumigation on apple B. cinerea under different exposure times and intensities were investigated. The growth of B. cinerea in vitro and in vivo was significantly suppressed by the CAP fumigation at least 700 μL/L for 5 min. To reveal the possible mechanism of antifungal activity of CAP fumigation, the pathogen was exposed to 700 μL/L and 1000 μL/L for 5 min, respectively. The results indicated that the CAP-treated spores of the pathogen underwent shrinkage, cell membrane collapse and cytoplasmic vacuolation. The results obtained from the fluorescent probe assay and flow cytometry indicated that CAP caused the accumulation of reactive oxygen species (ROS), the elevation of mitochondrial and intracellular Ca2+ levels, and the decrease in mitochondrial membrane potential of the pathogen. Investigation on statues of cell life showed that typical hallmarks of apoptosis in the CAP-treated B. cinerea spores occurred, as indicted by a large degree of increased phosphatidylserine externalization, dysfunction of membrane permeability, DNA fragmentation, distortion of morphology, chromatin condensation, and metacaspase activation observed in B. cinerea spores after CAP fumigation. Overall, CAP fumigation triggered a metacaspase-dependent apoptosis of B. cinerea spores mediated by intracellular ROS burst and Ca2+ elevation via mitochondrial dysfunction and disruption, and therefore reduced the pathogenicity of B. cinerea and suppressed postharvest Botrytis rot of apple fruit. These results would provide an insight into the underlying mechanism of CAP fumigation acting on the pathogen. The CAP fumigation makes much convenient application of CAP in storage environment to deactivate microorganism.
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Affiliation(s)
- Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Qiong Fang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chenrui Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chongshan Zhong
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China.
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Lyu X, Chen Y, Gao S, Cao W, Fan D, Duan Z, Xia Z. Metabolomic and transcriptomic analysis of cold plasma promoting biosynthesis of active substances in broccoli sprouts. PHYTOCHEMICAL ANALYSIS : PCA 2023; 34:925-937. [PMID: 37443417 DOI: 10.1002/pca.3256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 07/15/2023]
Abstract
INTRODUCTION Broccoli sprouts have great health and commercial value because they are rich in sulforaphane, a special bioactive compound that helps to prevent chronic diseases, such as cancer and cardiovascular disease. OBJECTIVE The aim of this study was to increase the levels of active substances in broccoli sprouts and understand their metabolic mechanisms. METHODOLOGY Metabolomics based on liquid chromatography-tandem mass spectrometry and transcriptome analysis were combined to analyse the enrichment of metabolites in broccoli sprouts treated with cold plasma. RESULTS After 2 min of cold plasma treatment, the contents of sulforaphane, glucosinolates, total phenols, and flavonoids, as well as myrosinase activity, were greatly improved. Transcriptomics revealed 7460 differentially expressed genes in the untreated and treated sprouts. Metabolomics detected 6739 differential metabolites, including most amino acids, their derivatives, and organic acids. Enrichment analyses of metabolomics and transcriptomics identified the 20 most significantly differentially expressed metabolic pathways. CONCLUSIONS Overall, cold plasma treatment can induce changes in the expression and regulation of certain metabolites and genes encoding active substances in broccoli sprouts.
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Affiliation(s)
- Xingang Lyu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Yi Chen
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Shiwei Gao
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Wei Cao
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Zhiguang Duan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Zengrun Xia
- Ankang R&D Center for Se-enriched Products, Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture and Rural Affairs, Ankang, Shaanxi, China
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Oner ME, Gultekin Subasi B, Ozkan G, Esatbeyoglu T, Capanoglu E. Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials. Food Res Int 2023; 172:113079. [PMID: 37689859 DOI: 10.1016/j.foodres.2023.113079] [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: 01/26/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
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Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07425 Alanya, Antalya, Turkey; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Busra Gultekin Subasi
- Chalmers University of Technology, Food and Nutrition Science, 41258 Göteborg, Sweden
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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Cheng JH, He L, Sun DW, Pan Y, Ma J. Inhibition of cell wall pectin metabolism by plasma activated water (PAW) to maintain firmness and quality of postharvest blueberry. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 201:107803. [PMID: 37406406 DOI: 10.1016/j.plaphy.2023.107803] [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: 04/23/2023] [Revised: 05/21/2023] [Accepted: 05/29/2023] [Indexed: 07/07/2023]
Abstract
Blueberry is a class of berries with high nutritional and economic value but has short shelf life due to its rapid softening at room temperature. This study investigated the effects of plasma-activated water (PAW) treatment on the softening quality and cell wall pectin metabolism of blueberries stored for 10 d at 25 °C after being immersed in PAW for 10 min. PAW was generated by plasma with different times (1 and 2 min), fixed frequency (10 kHz) and fixed voltage (50 kV). The analysis showed that the firmness of PAW-treated fruit significantly increased (P < 0.05) by 36.4% after 10 d storage. PAW treatment controlled the solubilization of pectin from water-insoluble to water-soluble. The activities of cell wall pectin-degrading enzymes like polygalacturonase (PG), β-galactosidase (β-Gal) and pectin methylesterase (PME) in PAW-treated blueberries decreased by 15.7%, 18.3%, and 27.9%, respectively, on day 10. After PAW treatment, blueberries also maintained better postharvest quality (firmness, colour, soluble solid content and anthocyanin content) and intact epidermal waxy and cell wall structure. These results suggested that PAW showed great potential for postharvest fresh-keeping of blueberry.
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Affiliation(s)
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ling He
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Yawen Pan
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ji Ma
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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8
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Wei W, Yang S, Yang F, Hu X, Wang Y, Guo W, Yang B, Xiao X, Zhu L. Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish. Foods 2023; 12:2550. [PMID: 37444288 DOI: 10.3390/foods12132550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The hazard of nitrite caused by microorganisms is the main food safety problem in the pickle production. To seek a method to control the nitrite hazards of pickles by regulating microbial community without additional substances, we focused on cold plasma because Gram-negative and Gram-positive bacteria have different degrees of sensitivity to the sterilization of cold plasma. Using radish pickles as the experimental object, based on colony counting, dynamic monitoring of pH and nitrite, qPCR and high-throughput sequencing, it was found that when the raw material was treated with dielectric barrier discharge (DBD) cold plasma at 40 kV for 60 s, Gram-negative bacteria with the potential to produce nitrite were preferentially sterilized. Meanwhile, Gram-positive bacteria dominated by the lactic acid bacteria were retained to accelerate the acid production rate, initiate the self-degradation of nitrite in advance and significantly reduce the peak value and accumulation of nitrite during the fermentation process of pickled radish. This study preliminarily verified that DBD cold plasma can inhibit the nitrite generation and accelerate the self-degradation of nitrite by regulating the structure and abundance of microbial community in radish pickles, which provides an important reference for the control of nitrite hazards in the fermentation process of pickles without additives.
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Affiliation(s)
- Wei Wei
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shujing Yang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Fan Yang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinyu Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuan Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenjun Guo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Biyue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lin Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
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10
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Cheng JH, Wang H, Sun DW. Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles. Int J Biol Macromol 2023; 234:123690. [PMID: 36801287 DOI: 10.1016/j.ijbiomac.2023.123690] [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: 12/26/2022] [Revised: 02/06/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
Tropomyosin (TM) is a major allergen in crustaceans, and its allergenicity mainly depends on epitopes. In this study, the locations of IgE-binding sites between plasma active particles and allergenic peptides of TM in shrimp (Penaeus chinensis) during cold plasma (CP) treatment were explored. Results showed that the IgE-binding ability of two critical peptides (P1 and P2) increased and then decreased by 9.97 % and 19.50 % after 15 min of CP treatment. It was the first time to show that the contribution rate of target active particles was •O > e(aq)- > •OH for reducing IgE-binding ability by 23.51 %-45.40 %, and the contribution rates of other long-lived particles including NO3- and NO2- was about 54.60 %-76.49 %. In addition, Glu131 and Arg133 in P1 and Arg255 in P2 were certified as the IgE sites. These results were helpful for accurately controlling TM allergenicity, shedding more light on allergenicity mitigation during food processing.
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Affiliation(s)
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Huifen 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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11
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In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes. Int J Food Microbiol 2023; 389:110108. [PMID: 36736172 DOI: 10.1016/j.ijfoodmicro.2023.110108] [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: 08/19/2022] [Revised: 01/16/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023]
Abstract
In-package atmospheric cold plasma (ICP) treatment was investigated as a method to inactivate microorganisms in Korean steamed rice cakes (SRCs) packaged in plastic pouches. The effect against Escherichia coli O157:H7 increased with increasing ICP treatment power and time and using nylon-containing pouches. Moreover, E. coli O157:H7 growth was effectively inhibited at 4 and 25 °C when SRCs were in a pouch filled with an O2-CO2 (70 % and 30 %) gas. Under optimal treatment power (30 W), treatment time (4 min), and headspace-to-SRC volume ratio (7:1) conditions, ICP effectively inactivated E. coli O157:H7, Bacillus cereus spores, Penicillium chrysogenum, and indigenous aerobic bacteria, as well as yeast and molds in SRCs packaged with air in the nylon/low density polyethylene pouch by 2.2 ± 0.2 log CFU/g, 1.4 ± 0.2 log spores/g, 2.2 ± 0.3 log spores/g, 1.1 ± 0.2 log CFU/g, and 1.0 ± 0.1 log CFU/g, respectively. Furthermore, post-treatment storage was effective in preventing the growth of E. coli O157:H7 in SRCs at 4 °C and 25 °C when the pouch was filled with N2-CO2 (50 % and 50 %) or O2-CO2 (70 % and 30 %). Collectively, these findings indicate that ICP treatment effectively decontaminates SRCs and represents a potential non-thermal microbial decontamination technology for SRCs in pouch packaging.
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12
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Zhao Y, Bhavya ML, Patange A, Sun DW, Tiwari BK. Plasma-activated liquids for mitigating biofilms on food and food contact surfaces. Compr Rev Food Sci Food Saf 2023; 22:1654-1685. [PMID: 36861750 DOI: 10.1111/1541-4337.13126] [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: 09/23/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 03/03/2023]
Abstract
Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies and have evolved as a new technology for applications in food, agriculture, and medicine. Contamination caused by foodborne pathogens and their biofilms has posed challenges and concerns to the food industry in terms of safety and quality. The nature of the food and the food processing environment are major factors that contribute to the growth of various microorganisms, followed by the biofilm characteristics that ensure their survival in severe environmental conditions and against traditional chemical disinfectants. PALs show an efficient impact against microorganisms and their biofilms, with various reactive species (short- and long-lived ones), physiochemical properties, and plasma processing factors playing a crucial role in mitigating biofilms. Moreover, there is potential to improve and optimize disinfection strategies using a combination of PALs with other technologies for the inactivation of biofilms. The overarching aim of this study is to build a better understanding of the parameters that govern the liquid chemistry generated in a liquid exposed to plasma and how these translate into biological effects on biofilms. This review provides a current understanding of PALs-mediated mechanisms of action on biofilms; however, the precise inactivation mechanism is still not clear and is an important part of the research. Implementation of PALs in the food industry could help overcome the disinfection hurdles and can enhance biofilm inactivation efficacy. Future perspectives in this field to expand existing state of the art to seek breakthroughs for scale-up and implementation of PALs technology in the food industry are also discussed.
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Affiliation(s)
- Yunlu Zhao
- Teagasc Food Research Centre, Dublin, Ireland.,Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
| | | | | | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
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13
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Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Zhu H, Cheng JH, Ma J, Sun DW. Deconstruction of pineapple peel cellulose based on Fe2+ assisted cold plasma pretreatment for cellulose nanofibrils preparation. Food Chem 2023; 401:134116. [DOI: 10.1016/j.foodchem.2022.134116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/21/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022]
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15
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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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16
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Cheng JH, Zou S, Ma J, Sun DW. Toxic reactive oxygen species stresses for reconfiguring central carbon metabolic fluxes in foodborne bacteria: Sources, mechanisms and pathways. Crit Rev Food Sci Nutr 2023; 63:1806-1821. [PMID: 36688292 DOI: 10.1080/10408398.2023.2169245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The toxic reactive oxygen species (toxROS) is the reactive oxygen species (ROS) beyond the normal concentration of cells, which has inactivation and disinfection effects on foodborne bacteria. However, foodborne bacteria can adapt and survive by physicochemical regulation of antioxidant systems, especially through central carbon metabolism (CCM), which is a significant concern for food safety. It is thus necessary to study the antioxidant regulation mechanisms of CCM in foodborne bacteria under toxROS stresses. Therefore, the purpose of this review is to provide an update and comprehensive overview of the reconfiguration of CCM fluxes in foodborne bacteria that respond to different toxROS stresses. In this review, two key types of toxROS including exogenous toxROS (exo-toxROS) and endogenous toxROS (endo-toxROS) are introduced. Exo-toxROS are produced by disinfectants, such as H2O2 and HOCl, or during food non-thermal processing such as ultraviolet (UV/UVA), cold plasma (CP), ozone (O3), electrolyzed water (EW), pulsed electric field (PEF), pulsed light (PL), and electron beam (EB) processing. Endo-toxROS are generated by bioreagents such as antibiotics (aminoglycosides, quinolones, and β-lactams). Three main pathways for CCM in foodborne bacteria under the toxROS stress are also highlighted, which are glycolysis (EMP), pentose phosphate pathway (PPP), and tricarboxylic acid cycle (TCA). In addition, energy metabolisms throughout these pathways are discussed. Finally, challenges and future work in this area are suggested. It is hoped that this review should be beneficial in providing insights for future research on bacterial antioxidant CCM defence under both exo-toxROS stresses and endo-toxROS stresses.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Sang Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
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17
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Pillai RR, Thomas V. Plasma Surface Engineering of Natural and Sustainable Polymeric Derivatives and Their Potential Applications. Polymers (Basel) 2023; 15:400. [PMID: 36679280 PMCID: PMC9863272 DOI: 10.3390/polym15020400] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/14/2023] Open
Abstract
Recently, natural as well as synthetic polymers have been receiving significant attention as candidates to replace non-renewable materials. With the exponential developments in the world each day, the collateral damage to the environment is incessant. Increased demands for reducing pollution and energy consumption are the driving force behind the research related to surface-modified natural fibers (NFs), polymers, and various derivatives of them such as natural-fiber-reinforced polymer composites. Natural fibers have received special attention for industrial applications due to their favorable characteristics, such as low cost, abundance, light weight, and biodegradable nature. Even though NFs offer many potential applications, they still face some challenges in terms of durability, strength, and processing. Many of these have been addressed by various surface modification methodologies and compositing with polymers. Among different surface treatment strategies, low-temperature plasma (LTP) surface treatment has recently received special attention for tailoring surface properties of different materials, including NFs and synthetic polymers, without affecting any of the bulk properties of these materials. Hence, it is very important to get an overview of the latest developments in this field. The present article attempts to give an overview of different materials such as NFs, synthetic polymers, and composites. Special attention was placed on the low-temperature plasma-based surface engineering of these materials for diverse applications, which include but are not limited to environmental remediation, packaging, biomedical devices, and sensor development.
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Affiliation(s)
| | - Vinoy Thomas
- Department of Material Science and Engineering, The University of Alabama at Birmingham, Birmingham, AL 35294, USA
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18
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Guo L, Zhao P, Yao Z, Li T, Zhu M, Wang Z, Huang L, Niyazi G, Liu D, Rong M. Inactivation of Salmonella enteritidis on the surface of eggs by air activated with gliding arc discharge plasma. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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19
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Wang J, Cheng JH, Sun DW. Enhancement of Wheat Seed Germination, Seedling Growth and Nutritional Properties of Wheat Plantlet Juice by Plasma Activated Water. JOURNAL OF PLANT GROWTH REGULATION 2023; 42:2006-2022. [PMID: 35668726 PMCID: PMC9152647 DOI: 10.1007/s00344-022-10677-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 05/04/2022] [Indexed: 05/04/2023]
Abstract
UNLABELLED Previous studies have shown the great potential of using plasma-activated water (PAW) on improving agriculture seed germination, however, information on the influence of PAW on crop plantlet juice remains scanty. In this research, the effect of PAW generated by atmosphere pressure Ar-O2 plasma jet for 1-5 min on wheat seed germination, seedling growth and nutritional properties of wheat plantlet juice was investigated. Results revealed that all PAWs could enhance wheat seed germination and seedling growth in 7 days by improving the germination rate, germination index, fresh weight, dry weight and vigour index, and especially that PAW activated for 3 min (PAW-3) showed the best overall performance. In addition, the application of PAWs enhanced the nutritional properties of wheat plantlet juice from those grown for 14 days by improving total soluble solids, protein content, photosynthetic pigments, total phenolic content, antioxidant activity, enzyme activity, free amino acids and minerals content, and the best enhancement was also observed in PAW-3. It was concluded that PAWs would be an effective technique to enhance the growth and nutritional properties of crop sprouts, which could be served as functional foods in many forms. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s00344-022-10677-3.
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Affiliation(s)
- Junhong Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006 China
- Engineering and Technological Research Centre of Guangdong Province On Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, 510006 China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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20
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Wang LH, Li Z, Qin J, Huang Y, Zeng XA, Aadil RM. Investigation on the impact of quality characteristics and storage stability of foxtail millet induced by air cold plasma. Front Nutr 2022; 9:1064812. [PMID: 36570165 PMCID: PMC9767948 DOI: 10.3389/fnut.2022.1064812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 11/23/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this work was to investigate the effects of dielectric barrier discharge-air cold plasma (DBD-ACP, 15-35 kV, 2-12 min) on the quality of foxtail millets. The L and b* values were evaluated by a digital colorimeter representing that the color of millets was significantly changed at 25 kV for 4-12 min or at 35 kV for 2-12 min. The results were consistent with the change of total yellow pigment in millets, indicating that DBD-ACP damaged the carotenoids if the treatment condition was too high. The activity of lipoxygenase and lipase, involving the oxidation and hydrolysis of lipids of millet, decreased significantly induced by DBD-ACP. For example, the lipoxygenase and lipase activity of Mizhi millet was decreased from 44.0 to 18.7 U g-1min-1, 56.0-15.1 U/(mg pro) (p<0.05) after being exposed to 25 kV for 2-12 min, respectively. Changes of color, lipoxygenase and lipase activity, and malondialdehyde content of millets were determined during accelerated storage (40 ± 2°C and 75% Relative Humidity) for 15 days after being treated by DBD-ACP under 15 and 25 kV for 4 min. Results showed that millets treated by DBD-ACP at 15 kV kept a better color with lower malondialdehyde content, and lower lipoxygenase and lipase activity compared to control. This work implied that DBD-ACP is an underlying approach for the storage of foxtail millets.
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Affiliation(s)
- Lang-Hong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,College of Food Science and Technology, Northwest University, Xi’an, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhongyan Li
- College of Food Science and Technology, Northwest University, Xi’an, China
| | - Jiale Qin
- College of Food Science and Technology, Northwest University, Xi’an, China
| | - Yanyan Huang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,*Correspondence: Yanyan Huang,
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Xin-An Zeng,
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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22
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Arnold M, Gramza-Michałowska A. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:5038-5076. [PMID: 36301625 DOI: 10.1111/1541-4337.13059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/17/2022] [Accepted: 09/18/2022] [Indexed: 01/28/2023]
Abstract
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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23
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Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
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24
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Zielinska S, Staniszewska I, Cybulska J, Zdunek A, Szymanska-Chargot M, Zielinska D, Liu ZL, Pan Z, Xiao HW, Zielinska M. Modification of the cell wall polysaccharides and phytochemicals of okra pods by cold plasma treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107763] [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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Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology. Food Chem 2022; 391:133237. [DOI: 10.1016/j.foodchem.2022.133237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 01/06/2023]
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26
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Pan Y, Cheng J, Sun D. Oxidative lesions and post-treatment viability attenuation of listeria monocytogenes triggered by atmospheric non-thermal plasma. J Appl Microbiol 2022; 133:2348-2360. [PMID: 35751464 PMCID: PMC9805074 DOI: 10.1111/jam.15688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 06/14/2022] [Accepted: 06/22/2022] [Indexed: 01/09/2023]
Abstract
AIMS The aim of the current study was to investigate the effect of plasma-mediated oxidative stress on the post-treatment viability of Listeria monocytogenes at the physiological and molecular levels. METHODS AND RESULTS 107 CFU/ml L. monocytogenes in 10 ml phosphate-buffered saline (PBS) was treated with atmospheric non-thermal plasma for 0, 30, 60, 90 and 120 s respectively. Optical diagnostics using optical emission spectroscopy (OES) confirmed that dielectric barrier discharge (DBD) plasma was a significant source of ample exogenous reactive oxygen and nitrogen species (RONS). The development of extracellular main long-lived species was associated with plasma exposure time, accompanied by a massive accumulation of intracellular ROS in L. monocytogenes (p < 0.01). With the exception of virulence genes (hly), most oxidation resistance genes (e.g. sigB, perR, lmo2344, lmo2770 and trxA) and DNA repair gene (recA) were upregulated significantly (p < 0.05). A visible fragmentation in genomic DNA and a decline in the secretion of extracellular proteins and haemolytic activity (p < 0.01) were noticed. The quantitate oxygen consumption rates (OCRs) and extracellular acidification rates (ECARs) confirmed the viability attenuation from the aspect of energy metabolism. Survival assay in a real food system (raw milk) further suggested not only the viability attenuation, but also the resuscitation potential and safety risk of mild plasma-treated cells during post-treatment storage. CONCLUSION DBD plasma had the potential to inactivate and attenuate the virulence of L. monocytogenes, and it was recommended that plasma exposure time longer than 120 s was more suitable for attenuating viability and avoiding the recovery possibility of L. monocytogenes in raw milk within 7 days. SIGNIFICANCE AND IMPACT OF THE STUDY The current results presented a strategy to inactivate and attenuate the viability of L. monocytogenes, which could serve as a theoretical basis for better application of non-thermal plasma in food in an effort to effectively combat foodborne pathogens.
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Affiliation(s)
- Yuanyuan Pan
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina
| | - Jun‐Hu Cheng
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina
| | - Da‐Wen Sun
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina,Academy of Contemporary Food EngineeringSouth China University of Technology, Guangzhou Higher Education Mega CenterGuangzhouChina,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural ProductsGuangzhou Higher Education Mega CentreGuangzhouChina,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science CentreUniversity College Dublin, National University of IrelandDublinIreland
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27
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Hauswirth A, Köhler R, ten Bosch L, Avramidis G, Gerhard C. Spectroscopic Investigation of the Impact of Cold Plasma Treatment at Atmospheric Pressure on Sucrose and Glucose. Foods 2022; 11:foods11182786. [PMID: 36140914 PMCID: PMC9497776 DOI: 10.3390/foods11182786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/26/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
When exposing food and feedstuff to cold atmospheric pressure plasmas (CAPP), e.g., for decontamination purposes, possible unwanted effects on the contained nutrients might occur. In the present study, we thus concentrated on CAPP-induced degrading effects on different sugars, namely glucose and sucrose. The treatments were performed using admixtures of argon and synthetic air over durations of up to 12min. Continuous degradation of sucrose and glucose was determined using ATR-FTIR and XPS analyses. OH stretching bands showed notable broadening in the ATR-FTIR spectra, which possibly indicates reduced crystallinity of the sugars caused by the CAPP treatment. In the fingerprint regions, most bands, especially the more intense C-O bands, showed decreases in peak heights. In addition, two new bands occurred after CAPP treatment. The bands were detectable in the range between 1800 and 1600cm−1 and potentially can be assigned to C=C and, after comparison with the results of the XPS measurements, O-C=O bindings. The XPS measurements also showed that the O-C=O bonds probably originated from earlier C-O bonds.
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Affiliation(s)
- Anna Hauswirth
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
| | - Robert Köhler
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
| | - Lars ten Bosch
- Department for Knowledge and Technology Transfer, University of Applied Sciences and Arts, Hohnsen 4, 31134 Hildesheim, Germany
- Correspondence: (L.t.B.); (G.A.); (C.G.)
| | - Georg Avramidis
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
- Correspondence: (L.t.B.); (G.A.); (C.G.)
| | - Christoph Gerhard
- Faculty of Engineering and Health, University of Applied Sciences and Arts, Von-Ossietzky-Straße 99, 37085 Goettingen, Germany
- Dipartimento di Fisica, Politecnico di Milano, Piazza Leonardo da Vinci 32, 20133 Milan, Italy
- Correspondence: (L.t.B.); (G.A.); (C.G.)
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Du Y, Yang F, Yu H, Xie Y, Yao W. Improving food drying performance by cold plasma pretreatment: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:4402-4421. [PMID: 36037152 DOI: 10.1111/1541-4337.13027] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/05/2022] [Accepted: 07/27/2022] [Indexed: 01/28/2023]
Abstract
Drying is an important and influential process to prolong the shelf-life of food in the food industry. Recent studies have shown that cold plasma (CP) as an emerging drying pretreatment technology can improve drying performance, reduce drying energy consumption, and improve dried food quality. This paper comprehensively reviewed the mechanism of CP improving drying performance, related equipment, energy consumption, influencing factors, and impact on drying quality. This review also discusses the advantages and disadvantages and proposes possible challenges and suggestions for future research. Most studies indicated that CP pretreatment could improve the drying rate and quality and reduce the drying energy consumption. CP can promote moisture diffusion and improve drying efficiency by etching the surface and affecting the internal microstructure. In addition, CP can enhance the quality of dried products by reducing drying time and enzyme activity. Further research is needed to explore the drying mechanisms and equipment innovations to promote the application of CP in the food drying industry.
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Affiliation(s)
- Yuhang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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29
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Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization. Food Chem 2022; 385:132677. [PMID: 35334341 DOI: 10.1016/j.foodchem.2022.132677] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/23/2022]
Abstract
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (PV), ultrasound treatment time (UT), and enzyme concentration (EC). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as PV of 70 V, UT of 15 min, and EC of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
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30
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Johnson Esua O, Sun DW, Ajani CK, Cheng JH, Keener KM. Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2022; 88:106086. [PMID: 35830785 PMCID: PMC9287556 DOI: 10.1016/j.ultsonch.2022.106086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
Linear (first-order) and non-linear (Weibull, biphasic, and log-logistic) models were evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by a novel technique (UPFB) combining ultrasound (US) with plasma functionalized buffer (PFB). Results showed that UPFB was more effective for inactivating bacteria when compared with individual applications of US or PFB with reductions of 3.92 and 3.70 log CFU/g for Escherichia coli and Listeria monocytogenes, respectively. Compared with the linear model, the three non-linear models presented comparable performances and were more suitable for describing the inactivation kinetics with superior adj-R2 (0.962-0.999), accuracies (0.970-1.006) and bias factors (0.995-1.031), and by assessing the strengths of evidence, weights of evidence and evidence ratios for the models, the biphasic model was identified as the best fit model. The current study provided new insights into the effective evaluation of decontamination methods.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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31
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Wu Y, Cheng JH, Sun DW. Subcellular damages of Colletotrichum asianum and inhibition of mango anthracnose by dielectric barrier discharge plasma. Food Chem 2022; 381:132197. [PMID: 35121319 DOI: 10.1016/j.foodchem.2022.132197] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/17/2022]
Abstract
Colletotrichum asianum (C. asianum) is a new pathogenic fungus that causes mango anthracnose. Cold plasma is a novel non-thermal decontamination technology, which has been proven to be effective in controlling postharvest fungus. Herein, dielectric barrier discharge (DBD) plasma was used to treat C. asianum spores in sterile phosphate-buffered saline, the damages in subcellular structures of C. asianum and inhibition of mango anthracnose were evaluated. Results showed that after 9 min treatment, the spore germination rate and spore viability were decreased by 95.48% and 98.82%, respectively, and the subcellular structures were damaged (P < 0.05), leading to spores death. Besides, DBD plasma treatments could control mango anthracnose and maintain mango quality, and the disease incidence and lesion diameter of mango treated for 9 min were decreased by 48.00% and 62.95%, respectively. Therefore DBD plasma inactivated C. asianum spore, providing an alternative technique for preventing and controlling mango anthracnose.
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Affiliation(s)
- Yue Wu
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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32
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Han Z, Zhu H, Cheng JH. Structure modification and property improvement of plant cellulose: Based on emerging and sustainable nonthermal processing technologies. Food Res Int 2022; 156:111300. [PMID: 35651060 DOI: 10.1016/j.foodres.2022.111300] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 11/19/2022]
Abstract
Cellulose has attracted high attention due to its advantages of abundant resources, renewable and biodegradable. Modification of natural plant cellulose has become a hot topic worldwide. Conventional chemical modification methods commonly cause great damage to the environment. The current review presents the effects of innovative, eco-friendly and sustainable nonthermal processing technologies on cellulose structure and properties. Typical techniques include high pressure processing, cold plasma, ultrasonic and irradiation treatment. Their superiorities in the modification of cellulose are highlighted, and the advantages and limitations of nonthermal processing technologies for plant cellulose modification are also discussed. Nonthermal processing technologies can improve cellulose functional properties by playing an important role in the chemical bonds of the molecular chains, crystalline regions or amorphous parts through energy or active particles generated in the process, or promoting the crosslinking and graft copolymerization of cellulose molecules. The development of modified cellulose functional materials will have wider applications.
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Affiliation(s)
- Zhuorui Han
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Hong Zhu
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
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33
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Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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34
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Johnson Esua O, Sun DW, Cheng JH, Wang H, Lv M. Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types. ULTRASONICS SONOCHEMISTRY 2022; 86:106023. [PMID: 35561594 PMCID: PMC9112016 DOI: 10.1016/j.ultsonch.2022.106023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/26/2022] [Accepted: 04/30/2022] [Indexed: 05/04/2023]
Abstract
The effects of plasma functionalized water (PFW) and its combination with ultrasound (UPFW) on the functional and bioactive properties of small yellow croaker protein hydrolysates (SYPHs) produced from three enzymes were investigated. Fluorescence and UV-Vis spectroscopy indicated that SYPHs tended to unfold with increasing intensity and shift in wavelengths to more flexible conformations under PFW and UPFW treatments. Particle size distribution and microstructure analysis revealed that treatments could disrupt aggregation of protein molecules to increase the roughness, specific surface area, and decrease the particle size of peptides during hydrolysis. The partially denatured structure of SYPHs induced by treatments increased the susceptibility of the fish proteins to exogenous enzymes, thereby accelerating the hydrolytic process to yield peptides with improved solubility, decreased emulsifying and foaming properties, and improved enzyme-specific antioxidant properties. The results revealed that the functionality of SYPHs was influenced by the treatment method and the enzyme type employed.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
- Corresponding author. http://www.ucd.ie/refrighttp://www.ucd.ie/sun
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Mingchun Lv
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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35
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Milhan NVM, Chiappim W, Sampaio ADG, Vegian MRDC, Pessoa RS, Koga-Ito CY. Applications of Plasma-Activated Water in Dentistry: A Review. Int J Mol Sci 2022; 23:ijms23084131. [PMID: 35456947 PMCID: PMC9029124 DOI: 10.3390/ijms23084131] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 12/12/2022] Open
Abstract
The activation of water by non-thermal plasma creates a liquid with active constituents referred to as plasma-activated water (PAW). Due to its active constituents, PAW may play an important role in different fields, such as agriculture, the food industry and healthcare. Plasma liquid technology has received attention in recent years due to its versatility and good potential, mainly focused on different health care purposes. This interest has extended to dentistry, since the use of a plasma–liquid technology could bring clinical advantages, compared to direct application of non-thermal atmospheric pressure plasmas (NTAPPs). The aim of this paper is to discuss the applicability of PAW in different areas of dentistry, according to the published literature about NTAPPs and plasma–liquid technology. The direct and indirect application of NTAPPs are presented in the introduction. Posteriorly, the main reactors for generating PAW and its active constituents with a role in biomedical applications are specified, followed by a section that discusses, in detail, the use of PAW as a tool for different oral diseases.
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Affiliation(s)
- Noala Vicensoto Moreira Milhan
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
- Correspondence: ; Tel.: +55-12-991851206
| | - William Chiappim
- Plasma and Processes Laboratory, Department of Physics, Aeronautics Institute of Technology, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (W.C.); (R.S.P.)
| | - Aline da Graça Sampaio
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
| | - Mariana Raquel da Cruz Vegian
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
| | - Rodrigo Sávio Pessoa
- Plasma and Processes Laboratory, Department of Physics, Aeronautics Institute of Technology, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (W.C.); (R.S.P.)
| | - Cristiane Yumi Koga-Ito
- Oral Biopathology Graduate Program, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12245-000, Brazil; (A.d.G.S.); (M.R.d.C.V.); (C.Y.K.-I.)
- Department of Environment Engineering, São José dos Campos Institute of Science & Technology, São Paulo State University, UNESP, São Paulo 12247-016, Brazil
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Zhang K, Zhang Z, Zhao M, Milosavljević V, Cullen P, Scally L, Sun DW, Tiwari BK. Low-pressure plasma modification of the rheological properties of tapioca starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107380] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Ali M, Sun DW, Cheng JH, Johnson Esua O. Effects of combined treatment of plasma activated liquid and ultrasound for degradation of chlorothalonil fungicide residues in tomato. Food Chem 2022; 371:131162. [PMID: 34600368 DOI: 10.1016/j.foodchem.2021.131162] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 09/14/2021] [Accepted: 09/14/2021] [Indexed: 01/19/2023]
Abstract
The effects of combined treatment (PAL-U) of plasma-activated liquid (PAL) including plasma-activated water (PAW) and plasma-activated buffer solution (PABS) and ultrasound (U) for the degradation of chlorothalonil fungicide on tomato fruit was investigated. Distilled water and buffer solution were activated by radiofrequency plasma jet for durations of 1, 3, 5, and 10 min to obtain PAL1 to PAL10. Fruits were immersed in PAL for 15 min and also in distilled water with sonication for 15 min for individual treatments, and in PAL with sonication for 15 min for combined treatments. The maximum chlorothalonil fungicide residues were reduced by 89.28 and 80.23% for PAW10-U and PABS10-U, respectively. HPLC-MS characterization revealed chlorothalonil degradation pathway and formation of 2,4,5-trichloroisophthalonitrile, 2,4-dichloroisophthalonitrile, 4-chloroisophthalonitrile, isophthalonitrile and phenylacetonitrile as degradation products. Treatments also showed no negative effects on tomato quality. Therefore, PAL and PAL-U treatments could serve as effective methods for degrading pesticides on tomatoes.
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Affiliation(s)
- Murtaza Ali
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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38
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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031346] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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Cheng JH, Wang H, Sun DW. An overview of tropomyosin as an important seafood allergen: Structure, cross-reactivity, epitopes, allergenicity, and processing modifications. Compr Rev Food Sci Food Saf 2021; 21:127-147. [PMID: 34954871 DOI: 10.1111/1541-4337.12889] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 11/19/2021] [Accepted: 11/28/2021] [Indexed: 12/16/2022]
Abstract
Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated. Modification of TM by traditional processing methods such as heat treatment and enzymatic hydrolysis, and innovative processing technologies including high-pressure treatment, cold plasma (CP), ultrasound, pulsed electric field (PEF), pulsed ultraviolet, microwave and irradiation are discussed in detail. Particularly, enzymolysis, PEF, and CP technologies show great potential for modifying TM and more studies are needed to verify their effectiveness for the seafood industry. Possible mechanisms and the advantages/disadvantages of these technologies for the mitigation of TM allergenicity are also highlighted. Further work should be conducted to investigate the allergenicity caused by protein segments such as epitopes, examine the interaction sites between the allergen and the processing techniques and reveal the reduction mechanism of allergenicity.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Huifen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Belfield, Ireland
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41
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Zhu H, Han Z, Cheng JH, Sun DW. Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis. Food Chem 2021; 374:131675. [PMID: 34883432 DOI: 10.1016/j.foodchem.2021.131675] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 11/01/2021] [Accepted: 11/21/2021] [Indexed: 01/27/2023]
Abstract
Cellulose is a most abundant natural biopolymer, however, the strong hydrogen bonding system makes cellulose hard to dissolve, limiting its further applications. In this study, an innovative cold plasma (CP) technology was used to modify cellulose from sugarcane (Saccharum officinarum) bagasse pulp. Dissolution, structure, and surface chemistry of cellulose before and after CP treatment were investigated. Results showed that the dissolution rate of cellulose after different CP treatment time (3-12 min) and operating voltage (40-70 kV) was significantly improved. Roughness, even holes (CP treatment 9 min with 50 kV) and breakage (CP treatment 9 min with 70 kV) were observed on the surface. The crystallinity index decreased from 62.31% (control) to 60.88% (CP treatment 3 min with 50 kV). The hydrogen bonding force was weakened and the peak intensity of CO and CO stretching vibration groups were enhanced. Therefore, CP-modified cellulose may be applied more in future, such as biological films for food future packaging.
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Affiliation(s)
- Hong Zhu
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhuorui Han
- 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; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland; ITMO University, Lomonosova Street 9, Saint-Petersburg 191002, Russian Federation.
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42
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Zhu H, Cheng JH, Han Z, Han Z. Cold plasma enhanced natural edible materials for future food packaging: structure and property of polysaccharides and proteins-based films. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34766864 DOI: 10.1080/10408398.2021.2002258] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Natural edible films have recently gained a lot of interests in future food packaging. Polysaccharides and proteins in edible materials are not toxic and widely available, which have been confirmed as sustainable and green materials used for packaging films due to their good film-forming abilities. However, polysaccharides and proteins are hydrophilic in nature, they exhibit some undesirable material properties. Cold plasma (CP), as an innovative and highly efficient technology, has been introduced to improve the performance of polysaccharides and proteins-based films. This review mainly presents the basic information of polysaccharides and proteins-based films, principles of CP modified biopolymer films, and the effects of CP on the structural changes including surface morphology, surface composition, and bulk modification, and properties including wettability, mechanical properties, barrier properties, and thermal properties of polysaccharides, proteins, and polysaccharide/protein composite-based films. It is concluded that the CP modified performances are mainly depending on the polysaccharides and proteins raw materials, CP generation types and treatment conditions. The existing difficulties and future trends are also discussed. Despite natural materials currently not fully substitute for traditional plastic materials, CP has exhibited an effective solution to shape the future of natural materials for food packaging.
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Affiliation(s)
- Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
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43
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Pogorzelska-Nowicka E, Hanula MM, Brodowska-Trębacz M, Górska-Horczyczak E, Jankiewicz U, Mazur T, Marcinkowska-Lesiak M, Półtorak A, Wierzbicka A. The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts. Antioxidants (Basel) 2021; 10:antiox10111740. [PMID: 34829611 PMCID: PMC8615236 DOI: 10.3390/antiox10111740] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 11/16/2022] Open
Abstract
Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
- Correspondence: ; Tel.: +48-22-59-37-014
| | - Monika Maria Hanula
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Marta Brodowska-Trębacz
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Urszula Jankiewicz
- Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences—SGGW, 159 Street, 02-776 Warsaw, Poland;
| | - Tomasz Mazur
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, 30 Mickiewicza Av., 30-059 Krakow, Poland;
| | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 c Street, 02-776 Warsaw, Poland; (M.M.H.); (M.B.-T.); (E.G.-H.); (M.M.-L.); (A.P.); (A.W.)
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44
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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45
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Zhao YM, Oliveira M, Burgess CM, Cropotova J, Rustad T, Sun DW, Tiwari BK. Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111957] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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46
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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
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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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48
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Johnson Esua O, Cheng JH, Sun DW. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes. ULTRASONICS SONOCHEMISTRY 2021; 76:105660. [PMID: 34271395 PMCID: PMC8283328 DOI: 10.1016/j.ultsonch.2021.105660] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 06/27/2021] [Accepted: 06/30/2021] [Indexed: 05/03/2023]
Abstract
A novel technique for treating grass carp by combining plasma functionalized liquids and ultrasound to inactivate bacteria was developed. The effects of the plasma functionalized liquids (PFL) including plasma functionalized water (PFW) and buffer (PFB) and their respective combination with ultrasound treatment (USPFW and USPFB) on the oxidative and physical qualities of grass carp were also investigated. Individual applications of PFW and PFB significantly reduced the populations of Escherichia coli and Shewanella putrefaciens in the range of 0.31-1.18 log CFU/g, compared with the control with a reduction of 0.18 log CFU/g, while combined treatments of USPFW and USPFB presented additional reductions of 0.05-0.65 log CFU/g, with potential synergy demonstrated for PFW and ultrasound. The treatment resulted in improved biomedical index and nutritional value of fatty acids and lipids, protein structural unfolding, increased lipid oxidation and protein degradation with values within the acceptable limits, and the combined treatment was more effective for retarding the hardness reduction in grass carp, while the colour change was also significantly affected, resulting in increased whiteness. The results indicated that the combined treatments may be a promising approach to improving the quality of seafood products.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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49
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Esua OJ, Cheng JH, Sun DW. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2021; 76:105609. [PMID: 34157567 PMCID: PMC8237354 DOI: 10.1016/j.ultsonch.2021.105609] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 05/09/2021] [Accepted: 05/21/2021] [Indexed: 05/16/2023]
Abstract
A novel method of thermoultrasound-assisted plasma functionalized buffer (PFB) for decontaminating grass carp was evaluated using the Box-Behnken design (BBD) with processing variables including PFB generating voltage (PV), ultrasound treatment time (UT) and temperature (TP). The predicted models were found to be significant (p < 0.05) and displayed sufficient fitness with experimental data as indicated by non-significant (p > 0.05) lack of fit and high coefficient of determination (R2≥0.97) values. The optimum decontamination conditions for the responses of S. putrefaciens and S. Typhimurium were PV of 66 V, UT of 14.90 min and TP of 60 ℃, achieving reductions of 4.40 and 3.97 log CFU/g, respectively, with a desirability of 0.998. Among the variables, temperature presented higher significance for inactivating bacteria and the production of volatile basic nitrogen and lipid peroxidation under the optimized conditions were within the limits of freshness for grass carp. Additionally, the effects of PFB and the optimized thermoultrasound-assisted PFB decontamination were mild on the microstructure of grass carp with slight ruptures and loose myofibril structures, indicating the potential of thermoultrasound-assisted PFB for seafood products decontamination with reduced processing time.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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50
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Warne GR, Williams PM, Pho HQ, Tran NN, Hessel V, Fisk ID. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. J Food Sci 2021; 86:3762-3777. [PMID: 34337748 DOI: 10.1111/1750-3841.15856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/27/2022]
Abstract
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
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Affiliation(s)
- George R Warne
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
| | - Philip M Williams
- Molecular Therapeutics and Formulation, School of Pharmacy, University of Nottingham, Nottingham, UK
| | - Hue Quoc Pho
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Nam Nghiep Tran
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Volker Hessel
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
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