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Yu Y, Wang Y, Okonkwo CE, Chen L, Zhou C. Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review. Food Chem 2024; 450:139356. [PMID: 38643647 DOI: 10.1016/j.foodchem.2024.139356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 03/30/2024] [Accepted: 04/11/2024] [Indexed: 04/23/2024]
Abstract
Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses.
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Affiliation(s)
- Yanhua Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
| | - Li Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Gao C, Zhao M, Wang X, Wang J, Li C, Dong X, Liu Z, Zhou D. Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence. Food Chem 2024; 447:138981. [PMID: 38518613 DOI: 10.1016/j.foodchem.2024.138981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/28/2024] [Accepted: 03/07/2024] [Indexed: 03/24/2024]
Abstract
In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF exerted synergistic effect on extending the period before total bacterial count and TVB-N content reaching acceptance limit than PAW or CF alone (P < 0.05). In addition, their combined treatment effectively reduced fillets discoloration and texture deterioration. Simultaneously, lipid and protein oxidation were significantly inhibited, which was comparable to CF. It was indicated that the treatment sequence of PAW and CF profoundly impact the preservation effect. Specifically, prior CF marinating followed by PAW was more effective than the opposite sequence. Thus, combination of CF followed by PAW served as promising technique for fish fillets preservation.
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Affiliation(s)
- Chengyan Gao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xinwen Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Jiamei Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China
| | - Xiuping Dong
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China.
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Du MR, Guo YY, Wei HZ, Zhu YP, Liu RR, Ma RN, Shi FK, Guo JS, Zhuang J. The effectiveness of gliding arc discharge plasma in sterilizing artificial seawater contaminated with Vibrio parahaemolyticus. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:135015. [PMID: 38943886 DOI: 10.1016/j.jhazmat.2024.135015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 06/19/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
The rapid proliferation of the halophilic pathogen Vibrio parahaemolyticus poses a severe health hazard to halobios and significantly impedes intensive mariculture. This study aimed to evaluate the potential application of gliding arc discharge plasma (GADP) to control the infection of Vibrio parahaemolyticus in mariculture. This study investigated the inactivation ability of GADP against Vibrio parahaemolyticus in artificial seawater (ASW), changes in the water quality of GADP-treated ASW, and possible inactivation mechanisms of GADP against Vibrio parahaemolyticus in ASW. The results indicate that GADP effectively inactivated Vibrio parahaemolyticus in ASW. As the volume of ASW increased, the time required for GADP sterilization also increased. However, the complete sterilization of 5000 mL of ASW containing Vibrio parahaemolyticus of approximately 1.0 × 104 CFU/mL was achieved within 20 min. Water quality tests of the GADP-treated ASW demonstrated that there were no significant changes in salinity or temperature when Vibrio parahaemolyticus (1.0 ×104 CFU/mL) was completely inactivated. In contrast to the acidification observed in plasma-activated water (PAW) in most studies, the pH of ASW did not decrease after treatment with GADP. The H2O2 concentration in the GADP-treated ASW decreased after post-treatment. The NO2-concentration in the GADP-treated ASW remained unchanged after post-treatment. Further analysis revealed that GADP induced oxidative stress in Vibrio parahaemolyticus, which increased cell membrane permeability and intracellular ROS levels of Vibrio parahaemolyticus. This study provides a viable solution for infection with the halophilic pathogen Vibrio parahaemolyticus and demonstrates the potential of GADP in mariculture.
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Affiliation(s)
- Meng-Ru Du
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China
| | - Yu-Yi Guo
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China
| | - Han-Ze Wei
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China
| | - Yu-Pan Zhu
- Henan Key Laboratory of Ion-beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China
| | - Rong-Rong Liu
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China
| | - Ruo-Nan Ma
- Henan Key Laboratory of Ion-beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China
| | - Fu-Kun Shi
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China.
| | - Jin-Song Guo
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China.
| | - Jie Zhuang
- School of Biomedical Engineering (Suzhou), Division of Life Sciences and Medicine, University of Sciences and Technology of China, Suzhou 215163, China; Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Science, Suzhou 215163, China.
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4
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Zou F, Shinali TS, Yang M, Zhong Y, Wu J, Wang L, Wang H. Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation. Int J Biol Macromol 2024; 270:132366. [PMID: 38759852 DOI: 10.1016/j.ijbiomac.2024.132366] [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: 12/14/2023] [Revised: 05/10/2024] [Accepted: 05/12/2024] [Indexed: 05/19/2024]
Abstract
Red grapes possess multiple bioactivities but are highly susceptible to spoilage due to the lack of efficient preservation techniques. Plasma-activated water (PAW) treatment and the incorporation of antioxidants in bio-based coatings are promising methods for preserving produce. In this study, we tested a novel combination by incorporating ascorbic acid (AA) into a chitosan-based edible coating (CH) and combining it with plasma-activated water (PAW) treatment (CA-PAW) before simulating transport vibrations to extend the shelf-life of red grapes. The results from storage at 4 °C for 20 d indicated that the CA-PAW treatment reduced microbial counts by 2.62 log10 CFU/g for bacteria, 1.72 log10 CFU/g for yeasts and molds, and 1.1 log10 CFU/g for coliforms, in comparison to the control group treated with sterile deionized water. Total phenols and total flavonoid content were the highest observed, at 111.2 mg GAE/100 g and 262.67 mg RE/100 g, respectively. This treatment also inhibited water migration and erosion, and reduced damage to cell structure. Microstructural observations revealed that the CH coating on the surface of red grapes diminished the degradation of bioactive components. In conclusion, the CA-PAW treatment effectively inhibited the adverse physiological changes caused by vibration and mechanical damage to red grapes, maintained their nutritional and sensory qualities, and extended the shelf life by at least 8 d.
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Affiliation(s)
- Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Tharushi S Shinali
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Miao Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanliang Zhong
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Junhua Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Liangju Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongying Wang
- College of Engineering, China Agricultural University, Beijing 100083, China.
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5
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Li T, Li J, Wang J, Xue KS, Su X, Qu H, Duan X, Jiang Y. The occurrence and management of fumonisin contamination across the food production and supply chains. J Adv Res 2024; 60:13-26. [PMID: 37544477 PMCID: PMC11156612 DOI: 10.1016/j.jare.2023.08.001] [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: 06/01/2022] [Revised: 04/05/2023] [Accepted: 08/02/2023] [Indexed: 08/08/2023] Open
Abstract
BACKGROUND Fumonisins (FUMs) are among the most common mycotoxins in plant-derived food products. FUMs contamination has considerably impacted human and animal health, while causing significant economic losses. Hence, management of FUMs contamination in food production and supply chains is needed. The toxicities of FUMs have been widely investigated. FUMs management has been reported and several available strategies have been developed successfully to mitigate FUMs contamination present in foods. However, currently available management of FUMs contamination from different phases of food chains and the mechanisms of some major strategies are not comprehensively summarized. AIM OF REVIEW This review comprehensively characterize the occurrence, impacts, and management of FUMs contamination across food production and supply chains. Pre- and post-harvest strategies to prevent FUMs contamination also are reviewed, with an emphasis on the potential applications and the mechanisms of major mitigation strategies. The presence of modified FUMs products and their potential toxic effects are also considered. Importantly, the potential application of biotechnological approaches and emerging technologies are enunciated. KEY SCIENTIFIC CONCEPTS OF REVIEW Currently available pre- and post-harvest management of FUMs contamination primarily involves prevention and decontamination. Prevention strategies are mainly based on limiting fungal growth and FUMs biosynthesis. Decontamination strategies are implemented through alkalization, hydrolysis, thermal or chemical transformation, and enzymatic or chemical degradation of FUMs. Concerns have been raised about toxicities of modified FUMs derivatives, which presents challenges for reducing FUMs contamination in foods with conventional methodologies. Integrated prevention and decontamination protocols are recommended to control FUMs contamination across entire value chains in developed countries. In developing countries, several other approaches, including cultivating, introducing Bt maize, simple sorting/cleaning, and dehulling, are suggested. Future studies should focus on biotechnological approaches, emerging technologies, and metagenomic/genomic identification of new degradation enzymes that could allow better opportunities to manage FUMs contamination in the entire food system.
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Affiliation(s)
- Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Jiajia Li
- College of Tourism and Planning, Pingdingshan University, Pingdingshan 467000, China
| | - Jiasheng Wang
- Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA, USA.
| | - Kathy S Xue
- Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA, USA
| | - Xinguo Su
- Tropical Agriculture and Forestry College, Guangdong AIB Polytechnic, No. 198, Yueken Road, Tianhe District, Guangzhou 510507, China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; College of Advanced Agricultural Sciences, University of the Chinese Academy of Sciences, Beijing 100039, China.
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6
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Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
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Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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7
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Borkar SB, Negi M, Acharya TR, Lamichhane P, Kaushik N, Choi EH, Kaushik NK. Mitigation of T3SS-mediated virulence in waterborne pathogenic bacteria by multi-electrode cylindrical-DBD plasma-generated nitric oxide water. CHEMOSPHERE 2024; 350:140997. [PMID: 38128737 DOI: 10.1016/j.chemosphere.2023.140997] [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: 11/13/2023] [Revised: 12/06/2023] [Accepted: 12/18/2023] [Indexed: 12/23/2023]
Abstract
S. enterica, S. flexneri, and V. parahaemolyticus bacteria are globally recognized to cause severe diarrheal diseases, consisting of Type III Secretion System (T3SS) effectors that help in bacterial infection and virulence in host cells. This study investigates the properties of multi-electrode cylindrical DBD plasma-generated nitric oxide water (MCDBD-PG-NOW) treatment on the survival and virulence of S. enterica, S. flexneri, and V. parahaemolyticus bacteria. The Colony Forming Unit (CFU) assay, live/dead cell staining, lipid peroxidation assay, and bacteria morphological analysis showed substantial growth inhibition of bacteria. Moreover, to confirm the interaction of reactive nitrogen species (RNS) with bacterial membrane biotin switch assay, DAF-FM, and FTIR analysis were carried out, which established the formation of S-nitrosothiols in the cell membrane, intracellular accumulation of RNS, and changes in the cell composition post-PG-NOW treatment. Furthermore, the conventional culture-based method and a quantitative PCR using propidium monoazide showed minimal VBNC induction under similar condition. The efficiency of bacteria to adhere to mammalian colon cells was significantly reduced. In addition, the infection rate was also controlled by disrupting the virulent genes, leading to the collapse of the infection mechanism. This study provides insights into whether RNS generated from PG-NOW might be beneficial for preventing diarrheal infections.
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Affiliation(s)
- Shweta B Borkar
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea
| | - Manorma Negi
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea
| | - Tirtha Raj Acharya
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea
| | - Prajwal Lamichhane
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong, 18323, South Korea.
| | - Eun Ha Choi
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea.
| | - Nagendra Kumar Kaushik
- Department of Electrical and Biological Physics /Plasma Bioscience Research Center, Kwangwoon University, Seoul, 01897, South Korea.
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8
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Wang J, Cui Y, Zhang M, Wang L, Aihaiti A, Maimaitiyiming R. Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing. ULTRASONICS SONOCHEMISTRY 2024; 102:106739. [PMID: 38154207 PMCID: PMC10792264 DOI: 10.1016/j.ultsonch.2023.106739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/14/2023] [Accepted: 12/18/2023] [Indexed: 12/30/2023]
Abstract
In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW. The disinfection efficacy of US-PCPAW against fresh-cut lettuce was compared to that of US-PAW, US, and PCPAW. The combination of US and PCPAW was highly effective in reducing food-borne pathogens, surpassing single treatments in count reduction and minimizing cross-contamination. Furthermore, our study demonstrates that US-PCPAW effectively controls browning appearance without compromising sensory attributes. These findings suggest that PCPAW, as a novel disinfectant, can be a valuable addition to US to enhance the quality and safety of fresh-cut produce.
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Affiliation(s)
- Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
| | - Yincang Cui
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China; Physics and Chemistry Analysis Center, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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9
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Usman I, Afzaal M, Imran A, Saeed F, Afzal A, Ashfaq I, Shah YA, Islam F, Azam I, Tariq I, Ateeq H, Asghar A, Farooq R, Rasheed A, Asif Shah M. Recent updates and perspectives of plasma in food processing: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2171052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ifrah Usman
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Atka Afzal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Ashfaq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Iqra Azam
- Department of Food Sciences, Government College Women University Faisalabad, Faisalabad, Pakistan
| | - Ifra Tariq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aasma Asghar
- Department of Home Economics, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rimsha Farooq
- School of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Amara Rasheed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Mohd Asif Shah
- Department of Economics, College of Business and Economics, Kebri Dehar, University, Kebri Dehar, Ethiopia
- Adjunct Faculty, University Centre for Research & Development, Chandigarh University, Mohali, India
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10
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Lee YR, Kim DY, Kim JY, Lee DH, Bae GT, Jang H, Park JY, Jung S, Jung EY, Park CS, Lee HK, Tae HS. Effects of Dielectric Barrier on Water Activation and Phosphorus Compound Digestion in Gas-Liquid Discharges. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 14:40. [PMID: 38202495 PMCID: PMC10780582 DOI: 10.3390/nano14010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024]
Abstract
To generate a stable and effective air-liquid discharge in an open atmosphere, we investigated the effect of the dielectric barrier on the discharge between the pin electrode and liquid surface in an atmospheric-pressure plasma reactor. The atmospheric-pressure plasma reactor used in this study was based on a pin-plate discharge structure, and a metal wire was used as a pin-type power electrode. A plate-type ground electrode was placed above and below the vessel to compare the pin-liquid discharge and pin-liquid barrier discharge (PLBD). The results indicated that the PLBD configuration utilizing the bottom of the vessel as a dielectric barrier outperformed the pin-liquid setup in terms of the discharge stability and that the concentration of reactive species was different in the two plasma modes. PLBD can be used as a digestion technique for determining the phosphorus concentration in natural water sources. The method for decomposing phosphorus compounds by employing PLBD exhibited excellent decomposition performance, similar to the performance of thermochemical digestion-an established conventional method for phosphorus detection in water. The PLBD structure can replace the conventional chemical-agent-based digestion method for determining the total dissolved phosphorus concentration using the ascorbic acid reduction method.
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Affiliation(s)
- Ye Rin Lee
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
| | - Do Yeob Kim
- Superintelligence Creative Research Laboratory, Electronics and Telecommunications Research Institute (ETRI), Daejeon 34129, Republic of Korea;
| | - Jae Young Kim
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
| | - Da Hye Lee
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
| | - Gyu Tae Bae
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
| | - Hyojun Jang
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
| | - Joo Young Park
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, Republic of Korea; (J.Y.P.); (S.J.)
| | - Sunghoon Jung
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, Republic of Korea; (J.Y.P.); (S.J.)
| | - Eun Young Jung
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
- The Institute of Electronic Technology, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Choon-Sang Park
- Department of Electrical Engineering, Milligan University, Johnson City, TN 37682, USA;
| | - Hyung-Kun Lee
- Superintelligence Creative Research Laboratory, Electronics and Telecommunications Research Institute (ETRI), Daejeon 34129, Republic of Korea;
| | - Heung-Sik Tae
- School of Electronic and Electrical Engineering, College of IT Engineering, Kyungpook National University, Daegu 41566, Republic of Korea; (Y.R.L.); (J.Y.K.); (D.H.L.); (G.T.B.); (H.J.); (E.Y.J.)
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Chaves J, Chiappim W, Karnopp J, Neto B, Leite D, da Silva Sobrinho A, Pessoa R. Novel Energetic Co-Reactant for Thermal Oxide Atomic Layer Deposition: The Impact of Plasma-Activated Water on Al 2O 3 Film Growth. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:3110. [PMID: 38133007 PMCID: PMC10745439 DOI: 10.3390/nano13243110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/04/2023] [Accepted: 12/08/2023] [Indexed: 12/23/2023]
Abstract
In the presented study, a novel approach for thermal atomic layer deposition (ALD) of Al2O3 thin films using plasma-activated water (PAW) as a co-reactant, replacing traditionally employed deionized (DI) water, is introduced. Utilizing ex situ PAW achieves up to a 16.4% increase in the growth per cycle (GPC) of Al2O3 films, consistent with results from plasma-enhanced atomic layer deposition (PEALD). Time-resolved mass spectrometry (TRMS) revealed disparities in CH4 partial pressures between TMA reactions with DI water and PAW, with PAW demonstrating enhanced reactivity. Reactive oxygen species (ROS), namely H2O2 and O3, are posited to activate Si(100) substrate sites, thereby improving GPC and film quality. Specifically, Al2O3 films grown with PAW pH = 3.1 displayed optimal stoichiometry, reduced carbon content, and an expanded bandgap. This study thus establishes "PAW-ALD" as a descriptor for this ALD variation and highlights the significance of comprehensive assessments of PAW in ALD processes.
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Affiliation(s)
- João Chaves
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
| | - William Chiappim
- Laboratório de Plasmas e Aplicações, Departamento de Física, Faculdade de Engenharia de Guaratinguetá, São Paulo State University (UNESP), Guaratinguetá 12516-410, Brazil;
| | - Júlia Karnopp
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
| | - Benedito Neto
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
| | - Douglas Leite
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
| | - Argemiro da Silva Sobrinho
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
| | - Rodrigo Pessoa
- Laboratório de Plasmas e Processos, Departamento de Física, Instituto Tecnológico de Aeronáutica, Praça Marechal Eduardo Gomes 50, São José dos Campos 12228-900, Brazil; (J.K.); (B.N.); (D.L.); (A.d.S.S.)
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12
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Basiri N, Zarei M, Kargar M, Kafilzadeh F. Effect of plasma-activated water on the biofilm-forming ability of Salmonella enterica serovar Enteritidis and expression of the related genes. Int J Food Microbiol 2023; 406:110419. [PMID: 37776833 DOI: 10.1016/j.ijfoodmicro.2023.110419] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/20/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
In recent years, microbial decontamination with plasma-activated water (PAW) has attracted a lot of research attention in the field of food industry. Despite several studies showing that PAW effectively inactivates planktonic bacteria, few studies have been conducted on biofilms. The present study was, therefore, designed to evaluate the effect of PAW on the biofilm formation characteristics of Salmonella Enteritidis. Comparing the expression patterns of biofilm-related genes in PAW-treated and non-treated planktonic and biofilm cells provided insight into how PAW regulates this process. The results showed that a 30-minute exposure to PAW at room temperature significantly reduced S. enteritidis planktonic cells. This exposure resulted in a decreased expression of the genes involved in the early stages of biofilm formation (csgD, agfA, fimA, lpfE, and rpoS), and an increased expression of the csrA gene in S. enteritidis planktonic cells. These results indicated the inhibitory effect of PAW on the biofilm formation process in S. enteritidis. Results of the initial attachment assay confirmed these findings, where, after 6 h, the number of PAW-treated cells attached to the stainless steel surfaces were significantly lower than non-treated ones. Furthermore, biofilm development assay revealed that the number of PAW-treated biofilm cells were significantly lower than non-treated ones after 24 h incubation at 37 °C. These findings were confirmed by measurements of the major components of biofilm i.e., extracellular DNA (eDNA), protein and carbohydrate. The amount of these components in 24-hour biofilms produced by PAW-treated S. enteritidis cells was significantly lower than that of non-treated cells. PAW's treatment on preformed 24-hour biofilms for 30 min led to a decrease in the expression of genes involved in quorum sensing and cellulose synthesis (csgD, bapA, adrA, luxS and sdiA) and an increase in the expression of the csrA gene. This treatment also reduced the number and metabolic activity of biofilm cells compared to non-treated biofilm cells. In total, the present study demonstrated that PAW has an inhibitory effect on the process of biofilm formation in S. enteritidis and hence, the food industry should pay special attention to PAW as a promising treatment to eliminate bacterial biofilms.
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Affiliation(s)
- Narjes Basiri
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
| | - Mehdi Zarei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
| | - Mohammad Kargar
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
| | - Farshid Kafilzadeh
- Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran
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13
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Hadinoto K, Niemira BA, Trujillo FJ. A review on plasma-activated water and its application in the meat industry. Compr Rev Food Sci Food Saf 2023; 22:4993-5019. [PMID: 37799092 DOI: 10.1111/1541-4337.13250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/16/2023] [Accepted: 09/15/2023] [Indexed: 10/07/2023]
Abstract
Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma-activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short-lived and long-lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non-thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy-efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.
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Affiliation(s)
- Koentadi Hadinoto
- School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, Pennsylvania, USA
| | - Francisco J Trujillo
- School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia
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14
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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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15
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Sun R, Xu W, Xiong L, Jiang N, Xia J, Zhu Y, Wang C, Liu Q, Ma Y, Luo H. The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage. ULTRASONICS SONOCHEMISTRY 2023; 98:106517. [PMID: 37454538 PMCID: PMC10371844 DOI: 10.1016/j.ultsonch.2023.106517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/30/2023] [Accepted: 07/05/2023] [Indexed: 07/18/2023]
Abstract
In this study, a decontamination technology combining ultrasound (US) and plasma-activated water (PAW) was developed to better preserve crayfish. First, the decontamination efficacy of US, PAW and their combinations (UP) on crayfish was quantified after 0, 20, 40, or 60 min of treatments. The total viable count (TVC) was reduced by 0.27-0.77 Log CFU/g after individual US or PAW treatments, while a TVC reduction of 1.17 Log CFU/g was achieved after 40 min of UP treatment. Besides, the changes in psychrotrophic bacteria, lactic acid bacteria, yeasts and molds followed a similar trend to TVC. UP treatments normally resulted in more significant reductions in the natural microbiota of crayfish than US or PAW treatments. Furthermore, the microbial quality, physicochemical properties and sensory properties of crayfish after different treatments were assessed during storage at 4 °C for 12 days. According to TVC and total volatile basic nitrogen (TVB-N) values, the control group became unacceptable from 4 days, US or PAW groups became unacceptable from 6 days, while UP group extended the storage time to 8-10 days. During storage, thiobarbituric acid reactive substances (TBARS) values of all the groups were maintained below 0.5 mg/kg, among which the control group exhibited the highest value (0.39 mg/kg). Moreover, UP treatment effectively retarded the deterioration in color and texture properties of crayfish. Fourier transform infrared (FTIR) spectroscopy analysis indicated that UP treatment decreased the α-helix contents and increased the β-sheet contents of crayfish proteins, while the structural changes were not evident at the end of storage. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that UP treatment reduced the water migration and enhanced the stability of bond water in crayfish. In addition, E-nose analysis revealed the protection of UP treatment on the sensory properties of crayfish during storage. This study demonstrated that the combinations of US and PAW treatments effectively accelerated the decontamination of crayfish and contributed to better storage quality.
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Affiliation(s)
- Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Weicheng Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Lingming Xiong
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Jiangyue Xia
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Yongzhi Zhu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Qianyuan Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Haibo Luo
- School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China
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16
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Aihaiti A, Maimaitiyiming R, Wang L, Wang J. Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency. Foods 2023; 12:2285. [PMID: 37372496 DOI: 10.3390/foods12122285] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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17
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Xiao H, Zhang S, Xi F, Yang W, Zhou L, Zhang G, Zhu H, Zhang Q. Preservation effect of plasma-activated water (PAW) treatment on fresh walnut kernels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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18
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Yang X, Zhang C, Li Q, Cheng JH. Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries. Molecules 2023; 28:molecules28062677. [PMID: 36985649 PMCID: PMC10052570 DOI: 10.3390/molecules28062677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO2−, NO3−, H2O2, and O2−, accumulated gradually in PAW, whereas the concentration of O2− decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life.
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Affiliation(s)
- Xiao Yang
- 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
| | - Can Zhang
- 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
| | - Qunfang Li
- Shanwei Cathay Group, Shanwei 516601, 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
- Shanwei Cathay Group, Shanwei 516601, China
- Correspondence:
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Große-Peclum V, Siekmann L, Krischek C, Avramidis G, Ochs C, Viöl W, Plötz M. Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters. Foods 2023; 12:foods12051113. [PMID: 36900630 PMCID: PMC10000659 DOI: 10.3390/foods12051113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.
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Affiliation(s)
- Vanessa Große-Peclum
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
- Correspondence: ; Tel.: +49-511-856-7314
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
| | - Georg Avramidis
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Christian Ochs
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Wolfgang Viöl
- Faculty Engineering and Health, University of Applied Sciences and Arts, 37085 Göttingen, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, 30173 Hannover, Germany
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20
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Effect of cold plasma-activated water on the physicochemical and functional properties of Bambara groundnut globulin. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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21
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Gott RP, Engeling KW, Olson J, Franco C. Plasma activated water: a study of gas type, electrode material, and power supply selection and the impact on the final frontier. Phys Chem Chem Phys 2023; 25:5130-5145. [PMID: 36722991 DOI: 10.1039/d2cp03489a] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
An in-depth study of plasma activated water (PAW) generation was conducted to link changes in power supply, electrode material, input gas, and treatment time to the resulting reaction chemistry, all while maintaining a consistent electrode geometry. These changes in chemistry can help tailor PAW for different space applications. An AC, DC, and nanosecond pulsed power supply were each used to generate PAW with stainless steel, copper, tungsten, or platinum electrodes while utilizing air, nitrogen, carbon dioxide, helium, or argon as the feed gas. Tap or deionized (DI) water was treated for 1 to 15 minutes, and the generated PAW was tested for changes in pH, conductivity, and concentration of nitrates, nitrites, and ammonium. Calculations indicated that the production of reactive nitrogen species was the leading cause of the pH and conductivity changes. The DC generated air plasma, with a voltage between 2.5-3.14 kV and currents of 85-100 mA, was able to reduce the pH of DI water to 2.88 and generate 128 ppm of nitrates. The AC supply was less effective, producing a pH of 4.22 for DI water and 5 ppm of nitrates. The pulsed supply, operating at 20% of the input power of the DC supply, lowered the pH to 3.34 and generated 26 ppm of nitrates. When a simulated Martian gas mixture of 95% CO2 and 5% N2 was used as the feed gas, 24.8 ppm and 3.82 ppm of nitrates were generated with the DC and pulsed supplies, respectively.
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Affiliation(s)
- Ryan P Gott
- NASA Postdoctoral Program, Kennedy Space Center, Florida, USA.
| | | | - Joel Olson
- Southeastern Universities Research Association, Kennedy Space Center, Florida, USA
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22
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Plasma activated water offers food security opportunities by increasing shelf life of freshwater fisheries products in South Africa. Food Secur 2023. [DOI: 10.1007/s12571-022-01334-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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23
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Zhu W, Tan G, Han M, Bu Y, Li X, Li J. Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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24
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Shah U, Wang Q, Kathariou S, Salvi D. Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes. J Food Prot 2023; 86:100029. [PMID: 36916588 DOI: 10.1016/j.jfp.2022.100029] [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: 07/24/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
Plasma-activated water (PAW) is considered a novel sanitizer for the food industry due to the antimicrobial mechanisms exhibited by reactive oxygen and nitrogen species. The plasma operation parameters can affect the chemistry of PAW and can therefore influence its microbial inactivation efficacy. This study statistically optimized the operating conditions of PAW (activation time, distance from nozzle, and volume of water) using response surface methodology. Two optimized conditions of PAW were identified for the inactivation of planktonic cells of the avirulent strain of Salmonella Typhimurium MHM112 providing a minimum reduction of 6.3 log. All three operating parameters significantly affected the physicochemical characteristics (pH, ORP, EC, nitrite, and nitrate) and microbial inactivation efficacy of PAW. Mixing of small batches using the two optimized conditions to obtain larger volumes did not significantly change the microbial inactivation. However, there were significant reductions in nitrite and nitrate concentrations in PAW due to the mixing of batches while the pH and ORP values remained unaffected. The storage of large volumes of PAW for 25 min at 40-46°C, which is the commercial egg washing temperature in the United States, did not significantly impact S. Typhimurium MHM112 inactivation or the physicochemical characteristics of PAW. A validation study using a cocktail of six pathogenic strains of Salmonella revealed no significant differences in inactivation between the avirulent S. Typhimurium MHM112 and the pathogenic strains, suggesting that the avirulent S. Typhimurium MHM112 may serve as a surrogate for sanitation of S. enterica at the optimized conditions of PAW. The results obtained from this study are useful for our long-term goal of evaluating PAW efficacy in surface egg washing to inactivate Salmonella.
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Affiliation(s)
- Urvi Shah
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Qingyang Wang
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Sophia Kathariou
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
| | - Deepti Salvi
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA.
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25
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Effect of the pH on the Antibacterial Potential and Cytotoxicity of Different Plasma-Activated Liquids. Int J Mol Sci 2022; 23:ijms232213893. [PMID: 36430372 PMCID: PMC9693261 DOI: 10.3390/ijms232213893] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 11/06/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, different plasma-activated liquids were evaluated for their antimicrobial effects against Escherichia coli, as well as for their cytotoxicity on mammalian cells. The PALs were prepared from distilled (DIS), deionized (DI), filtered (FIL), and tap (TAP) water. Additionally, 0.9% NaCl saline solution (SAL) was plasma-activated. These PALs were prepared using 5 L/min air gliding arc plasma jet for up to 60.0 min of exposure. Subsequently, the physicochemical properties, such as, the oxidation-reduction potential (ORP), the pH, the conductivity, and the total dissolved solids (TDS) were characterized by a water multiparameter. The PALs obtained showed a drastic decrease in the pH with increasing plasma exposure time, in contrast, the conductivity and TDS increased. In a general trend, the UV-vis analyses identified a higher production of the following reactive species of nitrogen and oxygen (RONS), HNO2, H2O2, NO3-, and NO2-. Except for the plasma-activated filtered water (PAW-FIL), where there was a change in the position of NO2- and NO3- at some pHs, The higher production of HNO2 and H2O2-reactive species was observed at a low pH. Finally, the standardized suspensions of Escherichia coli were exposed to PAL for up to 60.0 min. The plasma-activated deionized water (PAW-DI pH 2.5), plasma-activated distilled water (PAW-DIS pH 2.5 and 3), and plasma-activated tap water (PAW-TAP 3.5) showed the best antimicrobial effects at exposure times of 3.0, 10.0, and 30.0 min, respectively. The MTT analysis demonstrated low toxicity of all of the PAL samples. Our results indicate that the plasma activation of different liquids using the gliding arc system can generate specific physicochemical conditions that produce excellent antibacterial effects for E. coli with a safe application, thus bringing future contributions to creating new antimicrobial protocols.
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26
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Effects of Plasma on Physical Properties of Water: Nanocrystalline-to-Amorphous Phase Transition and Improving Produce Washing. PLASMA 2022. [DOI: 10.3390/plasma5040034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Washing fresh produce using Plasma-activated water recently became a promising eco-friendly alternative to using chemical additives such as Chlorine. We discuss the produce-washing experiments that illustrate that addition of plasma to washing water is a multi-faced phenomena. Not only it increases the sterilization ability of water by killing pathogens, but it also has improved washibility: the ability to remove pathogens from the cleaning surface. We propose an explanation of these features based on the recently discoveries that many physical and chemical properties of water change their temperature dependence between about 35 and 60 degrees Celsius. In particular, heat conductance, light absorption, and surface tension all change their temperature dependence. These drastic changes were associated with water gradually changing its mesoscopic structure: while at the higher temperatures water is a uniform media (amorphous state), at the temperatures below transition it consists of many nano-to-micro-scale clusters (crystalline state). This transition is similar to the second order phase transition. In the present paper we propose that treating water with non-thermal plasma (adding plasma-created active compounds) can lower the temperature of the transition and thus cause a significant change in such physical quantities as surface tension, viscosity, freezing rate, and wettability and washability.
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27
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Han Q, He Z, Zhong C, Wen X, Ni Y. The optimization of plasma activated water (
PAW
) generation and the inactivation mechanism of
PAW
on
Escherichia coli. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qian‐Yun Han
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Zheng‐Yu He
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Chong‐Shan Zhong
- College of Information and Electrical Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
| | - Xin Wen
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
| | - Yuan‐Ying Ni
- College of Food Science and Nutritional Engineering China Agricultural University, 17 Qinghua East Road, Beijing 100083 China
- National Engineering Research Center for Fruits and Vegetables Processing 100083 Beijing China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture 100083 Beijing China
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28
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Ke Z, Bai Y, Yi Y, Ding Y, Wang W, Liu S, Zhou X, Ding Y. Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods. Food Chem 2022; 403:134387. [DOI: 10.1016/j.foodchem.2022.134387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/31/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
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29
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Cui D, Yin Y, Sun H, Wang X, Zhuang J, Wang L, Ma R, Jiao Z. Regulation of cellular redox homeostasis in Arabidopsis thaliana seedling by atmospheric pressure cold plasma-generated reactive oxygen/nitrogen species. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 240:113703. [PMID: 35659700 DOI: 10.1016/j.ecoenv.2022.113703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/07/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
Atmospheric pressure cold plasma (APCP) holds great potential as an efficient, economical and eco-friendly approach for improving crop production. Although APCP-induced plant growth promotion is undisputedly attributed to the reactive oxygen and nitrogen species (RONS), how these RONS regulate the intracellular redox state and plant growth is still largely unknown. This study systematically investigates the regulation mechanism of APCP-generated RONS on intracellular redox homeostasis in Arabidopsis thaliana seedling by measuring the RONS compositions in APCP-treated solutions and intracellular RONS and antioxidants in Arabidopsis seedlings. The results show that APCP exhibited a dual effect (stimulation or inhibition) on Arabidopsis seedling growth dependent on the treatment time. APCP-generated RONS in liquids increased in a time-dependent manner, leading to an increase of conductivity and oxidation reduction potential (ORP) and decrease of pH. APCP caused an enrichment of intracellular RONS and most of them increased with APCP treatment time. Meanwhile, APCP treatment accelerated malondialdehyde (MDA) generation, and the level of intracellular antioxidants were enhanced by low-dose APCP treatment while decreased at high doses. The results of correlation analysis showed that the extracellular RONS produced by APCP were positively correlated with the intracellular RONS and negatively correlated with the antioxidants. These results demonstrate that the improved antioxidant capacity induced by moderate APCP-generated RONS plays an important role in the growth promotion of Arabidopsis seedlings, which may be a promising alternative for fertilizers in agricultural production.
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Affiliation(s)
- Dongjie Cui
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China; Henan Key Laboratory of Ion-Beam Bioengineering, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Yue Yin
- Henan Key Laboratory of Ion-Beam Bioengineering, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Hao Sun
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China
| | - Xiaojie Wang
- School of Life Sciences and Basic Medicine, Xinxiang University, Xinxiang 453003, People's Republic of China
| | - Jie Zhuang
- Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Sciences, Suzhou 215163, People's Republic of China
| | - Lin Wang
- College of Biology and Food Engineering, Anyang Institute of Technology, Anyang 455000, People's Republic of China
| | - Ruonan Ma
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China; Henan Key Laboratory of Ion-Beam Bioengineering, Zhengzhou University, Zhengzhou 450052, People's Republic of China.
| | - Zhen Jiao
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, People's Republic of China; Henan Key Laboratory of Ion-Beam Bioengineering, Zhengzhou University, Zhengzhou 450052, People's Republic of China.
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30
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Jyung S, Kang JW, Kang DH. L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S. Typhimurium. Food Microbiol 2022; 108:104098. [DOI: 10.1016/j.fm.2022.104098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/19/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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31
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Cold plasma modification of food macromolecules and effects on related products. Food Chem 2022; 382:132356. [DOI: 10.1016/j.foodchem.2022.132356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/20/2022] [Accepted: 02/03/2022] [Indexed: 12/27/2022]
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32
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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33
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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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34
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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks. Foods 2022; 11:foods11050731. [PMID: 35267364 PMCID: PMC8909109 DOI: 10.3390/foods11050731] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/10/2022] [Accepted: 02/25/2022] [Indexed: 02/05/2023] Open
Abstract
Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
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35
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Laroussi M, Bekeschus S, Keidar M, Bogaerts A, Fridman A, Lu XP, Ostrikov KK, Hori M, Stapelmann K, Miller V, Reuter S, Laux C, Mesbah A, Walsh J, Jiang C, Thagard SM, Tanaka H, Liu DW, Yan D, Yusupov M. Low Temperature Plasma for Biology, Hygiene, and Medicine: Perspective and Roadmap. IEEE TRANSACTIONS ON RADIATION AND PLASMA MEDICAL SCIENCES 2022. [DOI: 10.1109/trpms.2021.3135118] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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36
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Zhang D, Liu Y, Li X, Xiao J, Sun J, Guo L. Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112761] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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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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38
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Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111879] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Dzimitrowicz A, Jamroz P, Pohl P, Babinska W, Terefinko D, Sledz W, Motyka-Pomagruk A. Multivariate Optimization of the FLC-dc-APGD-Based Reaction-Discharge System for Continuous Production of a Plasma-Activated Liquid of Defined Physicochemical and Anti-Phytopathogenic Properties. Int J Mol Sci 2021; 22:ijms22094813. [PMID: 34062832 PMCID: PMC8124219 DOI: 10.3390/ijms22094813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 01/09/2023] Open
Abstract
To the present day, no efficient plant protection method against economically important bacterial phytopathogens from the Pectobacteriaceae family has been implemented into agricultural practice. In this view, we have performed a multivariate optimization of the operating parameters of the reaction-discharge system, employing direct current atmospheric pressure glow discharge, generated in contact with a flowing liquid cathode (FLC-dc-APGD), for the production of a plasma-activated liquid (PAL) of defined physicochemical and anti-phytopathogenic properties. As a result, the effect of the operating parameters on the conductivity of PAL acquired under these conditions was assessed. The revealed optimal operating conditions, under which the PAL of the highest conductivity was obtained, were as follows: flow rate of the solution equaled 2.0 mL min-1, the discharge current was 30 mA, and the inorganic salt concentration (ammonium nitrate, NH4NO3) in the solution turned out to be 0.50% (m/w). The developed PAL exhibited bacteriostatic and bactericidal properties toward Dickeya solani IFB0099 and Pectobacterium atrosepticum IFB5103 strains, with minimal inhibitory and minimal bactericidal concentrations equaling 25%. After 24 h exposure to 25% PAL, 100% (1-2 × 106) of D. solani and P. atrosepticum cells lost viability. We attributed the antibacterial properties of PAL to the presence of deeply penetrating, reactive oxygen and nitrogen species (RONS), which were, in this case, OH, O, O3, H2O2, HO2, NH, N2, N2+, NO2-, NO3-, and NH4+. Putatively, the generated low-cost, eco-friendly, easy-to-store, and transport PAL, exhibiting the required antibacterial and physicochemical properties, may find numerous applications in the plant protection sector.
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Affiliation(s)
- Anna Dzimitrowicz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (P.J.); (P.P.); (D.T.)
- Correspondence: (A.D.); (A.M.-P.); Tel.: +48-71-320-2815 (A.D.); +48-58-523-6330 (A.M.-P.)
| | - Piotr Jamroz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (P.J.); (P.P.); (D.T.)
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (P.J.); (P.P.); (D.T.)
| | - Weronika Babinska
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (W.B.); (W.S.)
| | - Dominik Terefinko
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (P.J.); (P.P.); (D.T.)
| | - Wojciech Sledz
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (W.B.); (W.S.)
| | - Agata Motyka-Pomagruk
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (W.B.); (W.S.)
- Correspondence: (A.D.); (A.M.-P.); Tel.: +48-71-320-2815 (A.D.); +48-58-523-6330 (A.M.-P.)
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Wang B, Bi Y. The role of signal production and transduction in induced resistance of harvested fruits and vegetables. FOOD QUALITY AND SAFETY 2021; 5. [DOI: 10.1093/fqsafe/fyab011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
Postharvest diseases are the primary reason causing postharvest loss of fruits and vegetables. Although fungicides show an effective way to control postharvest diseases, the use of fungicides is gradually being restricted due to safety, environmental pollution, and resistance development in the pathogen. Induced resistance is a new strategy to control postharvest diseases by eliciting immune activity in fruits and vegetables with exogenous physical, chemical, and biological elicitors. After being stimulated by elicitors, fruits and vegetables respond immediately against pathogens. This process is actually a continuous signal transduction, including the generation, transduction, and interaction of signal molecules. Each step of response can lead to corresponding physiological functions, and ultimately induce disease resistance by upregulating the expression of disease resistance genes and activating a variety of metabolic pathways. Signal molecules not only mediate defense response alone, but also interact with other signal transduction pathways to regulate the disease resistance response. Among various signal molecules, the second messenger (reactive oxygen species, nitric oxide, calcium ions) and plant hormones (salicylic acid, jasmonic acid, ethylene, and abscisic acid) play an important role in induced resistance. This article summarizes and reviews the research progress of induced resistance in recent years, and expounds the role of the above-mentioned signal molecules in induced resistance of harvested fruits and vegetables, and prospects for future research.
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