Cold plasma for the preservation of aquatic food products: An overview

Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste

This study aimed to investigate the antibacterial mechanism of atmospheric cold plasma (ACP) against Pseudomonas fluorescens and Pseudomonas putida and its preservation effect on red shrimp paste. A reactive species (RS) assay showed that O3, H2O2, and total nitric oxide were generated after ACP treatment, which possessed great potential for antibacterial and food preservation. In vitro antibacterial results showed that excess RS inhibited bacterial activity through cell membrane damage. Molecular docking predictions and enzyme activity assays indicated that ACP-induced RS might deactivate dehydrogenases (such as malic dehydrogenase) by oxidatively modifying the active sites. Fluorescence quantification experiments validated the damage of RS to dsDNA. Further preservation tests on shrimp paste demonstrated that ACP treatment significantly delayed the increase in total viable count, Pseudomonas count, and total volatile basic‑nitrogen during refrigeration. This study deepened the understanding of the antibacterial mechanism of ACP and highlighted its potential application as a new preservation method.

Characterization of a novel phage SPX1 and biological control for biofilm of Shewanella in shrimp and food contact surfaces

Shewanella putrefaciens, commonly found in seafood, forms tenacious biofilms on various surfaces, contributing to spoilage and cross-contamination. Bacteriophages, owing to their potent lytic capabilities, have emerged as novel and safe options for preventing and eliminating contaminants across various foods and food processing environments. In this study, a novel phage SPX1 was isolated, characterized by a high burst size (43.81 ± 3.01 PFU/CFU) and a short latent period (10 min). SPX1 belongs to the Caudoviricetes class, exhibits resistance to chloroform, and sensitivity to ultraviolet. It shows stability over a wide range of temperatures (30-50 °C) and pH levels (3-11). The genome of phage SPX1 consists of 53,428 bp with 49.72 % G + C composition, and lacks tRNAs or virulence factors. Genome analysis revealed the presence of two endolysins, confirming its biofilm-removal capacity. Following the treatment of shrimp surface biofilm with the optimal MOI of 0.001 of phage SPX1 for 5 h, the bacterial count decreased by 1.84 ± 0.1 log10 CFU/cm2 (> 98.5 %). Biofilms on the surfaces of the three common materials used in shrimp processing and transportation also showed varying degrees of reduction: glass (1.98 ± 0.01 log10 CFU/cm2), stainless steel (1.93 ± 0.05 log10 CFU/cm2), and polyethylene (1.38 ± 0.1 log10 CFU/cm2). The study will contribute to phage as a novel and potent biocontrol agent for effectively managing S. putrefaciens and its biofilm, ensuring a reduction in spoilage bacteria contamination during the aquaculture, processing, and transportation of seafood products.

pH-responsive antibacterial emulsion gel based on cinnamaldehyde and carboxymethyl chitosan for fruits preservation applications

Although the natural antibacterial agent, cinnamaldehyde, has been extensively studied in the field of food packaging, its water solubility and instability limit its further applications. The controllable responsive release can be achieved through encapsulation in responsive emulsion systems based on carboxymethyl chitosan. Herein, a pH-responsive antibacterial emulsion gel was constructed from cinnamaldehyde-loaded oil-in-water emulsion templates. The interfacial imidization between carboxymethyl chitosan and cinnamaldehyde forms a pH-responsive Schiff base and further stabilizes the emulsion. To immobilize the droplets, acrylamide was subsequently added and polymerized. Such a double network design gives materials adjustable mechanical strength in addition to sealing off the cinnamaldehyde droplets in the network to postpone their release. According to the results of the tensile and compressive cycle, this material has good fatigue resistance. Furthermore, the antibacterial results showed that this material has a 15-day antibacterial cycle and long-lasting antibacterial qualities. In practical applications, acidic moisture from the fruits' respiration decomposes Schiff base bonds and accelerates the release of cinnamaldehyde. The results of cinnamaldehyde release proved that the emulsion gel was pH-responsive, and the dynamic covalent network and emulsion encapsulation technology prolonged the release period of cinnamaldehyde. The mechanical test results proved that the acrylamide network structure gave the material good mechanical properties. Using longan and citrus fruits as examples, we found emulsion gel can significantly prolong the life of fruits by two to three times.

Cold plasma technology: A cutting-edge approach for enhancing shrimp preservation

Cold plasma (CP) is an emerging technology employed to safeguard highly perishable food items, particularly aquatic products such as shrimp. Due to its significant amount of moisture, superior protein composition that contains important amino acids, and unsaturated fatty acid content, shrimp are susceptible to microbial deterioration and overall alterations in their physical and chemical characteristics. Such spoilage not only diminishes the nutritional value of shrimp but also has the potential to generate harmful substances, rendering it unsuitable for consumption. Recent observations have indicated a growing market demand for shrimp that maintains its quality and has a prolonged shelf life. Furthermore, there is a significant emphasis on the production of food items that undergo minimal processing or nonthermal preservation methods. Extensive documentation exists regarding the efficacy of CP technology in eliminating microorganisms from shrimp without inducing resistance or activating enzymes that contribute to shrimp spoilage. Therefore, CP can be mentioned as a slight processing interference to preserve shrimp quality. This chapter primarily explores the principles and methods of CP technology, as well as its impact on melanosis, physicochemical changes, microbial and sensory properties, and the preservation of shrimp quality.

Essentials and Pertinence of Cold Plasma in Essential Oils, Metal-Organic Frameworks and Agriculture

Cold atmospheric pressure plasma (CAPP) comprises an ensemble of ionized gas, neutral particles, and/or reactive species. Electricity is frequently used to produce CAPP via a variety of techniques, including plasma jets, corona discharges, dielectric barrier discharges, and glow discharges. The type and flow rates of the carrier gas(es), temperature, pressure, and vacuum can all be altered to control the desired properties of the CAPP. Since a few decades ago, CAPP has become a widely used technology with applications in every walk of life. The plasma activated liquid mediums like water, ethanol, and methanol have been merged as novel sterilizers. With recent advancements in material science, particularly work on metal-organic frameworks (MOFs), essential oils, and agricultural technologies, CAPP has become a vital component of these advancements. Likewise, CAPP has been found as a green and benign technology to induce early seed germination and plant development. This review covers the critical components of CAPP, the production of reactive oxygen and nitrogen species, and mechanisms by which CAPP-based technologies are applied to agricultural products, MOFs, and essential oils.

A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality

It is well known that aquatic products such as fish and shellfish, when stored for a long period of time under inappropriate conditions, can suffer from muscle softening. This phenomenon is mainly caused by endogenous proteases, which are activated during heating and accelerates the degradation of myofibrillar proteins, directly leading to weaker gels and poorer water retention capacity. This paper reviews the changes in fish proteins during storage after death and the factors affecting protein hydrolysis. A brief overview of the extraction of protease inhibitors, polysaccharides and proteins is given, as well as their mechanism of inhibition of protein hydrolysis in surimi and the current status of their application to improve the properties of surimi.

Development of machine learning-based shelf-life prediction models for multiple marine fish species and construction of a real-time prediction platform

At least 10 million tons of seafood products are spoiled or damaged during transportation or storage every year worldwide. Monitoring the freshness of seafood in real time has become especially important. In this study, four machine learning algorithms were used for the first time to develop a multi-objective model that can simultaneously predict the shelf-life of five marine fish species at multiple storage temperatures using 14 features such as species, temperature, total viable count, K-value, total volatile basic‑nitrogen, sensory and E-nose-GC-Ms/Ms. as inputs. Among them, the radial basis function model performed the best, and the absolute errors of all test samples were <0.5. With the optimal model as the base layer, a real-time prediction platform was developed to meet the needs of practical applications. This study successfully realized multi-objective real-time prediction with accurate prediction results, providing scientific basis and technical support for food safety and quality.

Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro

The most frequently occurring protein modification in fish postmortem is oxidization, which further affects meat quality through multiple biochemical pathways. To investigate how hydroxyl radicals affect the structure of cathepsin H and its ability to break down myofibrillar proteins in Coregonus peled, cathepsin H was oxidized with 0, 0.1, 0.5, 1, 5, and 10 mM H2O2 and subsequently incubated with isolated myofibrillar proteins. The results showed that as the H2O2 concentration increased, the carbonyl and sulfhydryl contents of cathepsin H significantly increased and decreased, respectively. There were noticeable changes in the α-helix structures and a gradual reduction in UV absorbance and fluorescence intensity, indicating that oxidation can induce the cross-linking and aggregation of cathepsin H. These structural changes further reduced the activity of cathepsin H, reaching its lowest at 10 mM H2O2, which was 53.63% of the activity at 0 mM H2O2. Moreover, desmin and troponin-T all degraded at faster rates when cathepsin H and myofibrillar proteins were oxidized concurrently as opposed to when cathepsin H was oxidized alone. These findings provide vital insights into the interaction mechanism between oxidation, cathepsin H, as well as myofibrillar protein degradation, laying a groundwork for understanding the molecular mechanisms underlying changes in fish meat quality after slaughter and during processing.

Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging

The corruption of refrigerated marine fish results in global economic losses exceeding 25 billion euros annually. However, conventional preservatives present challenges, including singular functionality, potential toxicity, and high cost. In response, we developed multifunctional, safe, cost-effective, and environmentally friendly carbon dots derived from radish residues (R-CDs) by using the one-pot hydrothermal method. The surface of R-CDs is enriched with hydroxyl groups, conferring broad-spectrum antioxidant and antibacterial characteristics. R-CDs exhibited a notable 72.92 % inhibition rate on lipid peroxidation, surpassing the effectiveness of vitamin C (46 %). Additionally, R-CDs demonstrated impressive scavenging rates of 93.8 % for 2,2-diphenyl-1-picrylhydrazyl free radicals and 99.36 % for 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid-free radicals. In combating spoilage bacteria such as Aeromonas sobria and Hafnia alvei, R-CDs disrupted cell structures and influenced intracellular substance content. Importantly, co-cultivation with R-CDs showed no significant cytotoxicity. Further incorporating R-CDs into films using starch and chitosan (S/CS/R-CDs films) for efficient and convenient use in salmon fillets preservation. S/CS/R-CDs films effectively inhibited the growth of spoilage bacteria, lipid oxidation, and protein decomposition in salmon fillets, thereby extending shelf life by 4 days. This combination of antioxidant and antibacterial properties in R-CDs, along with the functional films, presents a promising approach for enhancing salmon fillet preservation.

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage

BACKGROUND

The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation.

RESULTS

The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality.

CONCLUSION

The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry.

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

This study aimed to evaluate the efficacy of dielectric barrier discharge treatment (DBD) combined with phycocyanin pigment (PC) in extending the shelf life of Oncorhynchus mykiss rainbow fillets stored at 4 ± 0.1 °C. Microbiological, physicochemical, sensory and antioxidant properties were assessed over an 18-day storage period. The combined DBD and PC treatment significantly inhibited total viable counts and Psychrotrophic bacteria counts compared to the rest of the samples throughout storage. While Total Volatile Nitrogen concentrations remained below international standard until day 18, they exceeded this threshold in control sample by day 9. DBD treatment notably reduced Trimethylamine levels compared to controls (p < 0.05). PC and DBD combined inhibited DPPH and ABTS radical scavenging capacities by 80% and 85%, respectively, while demonstrating heightened iron-reducing antioxidant activity compared to controls. Analysis of 24 fatty acids indicated that PC mitigated DBD's adverse effects, yielding superior outcomes compared to controls. The ratio of n-3 to n-6 fatty acids in all samples met or fell below international standard. Thus, the combined use of DBD and PC shows promise in extending fillet shelf life by over 15 days at 4 °C.

Recent progress of atmospheric and room-temperature plasma as a new and promising mutagenesis technology

At present, atmospheric and room-temperature plasma (ARTP) is regarded as a new and powerful mutagenesis technology with the advantages of environment-friendliness, operation under mild conditions, and fast mutagenesis speed. Compared with traditional mutagenesis strategies, ARTP is used mainly to change the structure of microbial DNA, enzymes, and proteins through a series of physical, chemical, and electromagnetic effects with the organisms, leading to nucleotide breakage, conversion or inversion, causing various DNA damages, so as to screen out the microbial mutants with better biological characteristics. As a result, in recent years, ARTP mutagenesis and the combination of ARTP with traditional mutagenesis have been widely used in microbiology, showing great potential for application. In this review, the recent progress of ARTP mutagenesis in different application fields and bottlenecks of this technology are systematically summarized, with a view to providing a theoretical basis and technical support for better application. Finally, the outlook of ARTP mutagenesis is presented, and we identify the challenges in the field of microbial mutagenesis by ARTP.

Radical species generating technologies for decontamination of Listeria species in food: a recent review report

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.

A three-in-one versatile sensor for concise detecting biogenic amines and beef freshness

Biogenic amines (BAs), as important indicators for evaluating food spoilage caused by fermentation processes or microbial activities, present significant risks of food safety. Consequently, the development of a simple, sensitive, and selective detection method for amines is of great importance. In this study, we proposed a three-in-one sensor 3,6-bis(dimethylamino)-9-(ethylthio)xanthylium (PSE) for high sensitivity and selectivity detecting BAs with multimodal responses, including olfactory, colorimetric, and fluorescent signals, thus facilitating convenient real-time detection of BAs. Mechanism study indicated that the nucleophilic substitution of PSE with BAs induced such rapid multi-responses with a low detection limit (LOD = 0.03 μM). We further fabricated PSE loaded paper for portable detection of BAs vapors. And the accurate determination of BAs levels is achieved through analyzing the RGB color mode. Finally, we successfully applied these test strips for non-destructive assessing meat beef freshness with the assistance of a smartphone in on-site scenarios.

Highly Antibacterial and Antioxidative Carbon Nanodots/Silk Fibroin Films for Fruit Preservation

The issues of fruit waste and safety resulting from rot have spurred a demand for improved packaging systems. Herein, we present highly antibacterial and antioxidative carbon nanodot/silk fibroin (CD/SF) films for fruit preservation. The films are composed of CDs and SF together with a small amount of glycerol via hydrogen bonding, exhibiting outstanding biosafety, transparency, and stretchability. The films effectively integrate key functionalities (atmosphere control, resistance to food-borne pathogens, and antioxidation properties) and can be manufactured in large sizes (about 20 × 30 cm), boasting a transmission rate of 13 183 cm3/m2·day for oxygen and 2860 g/m2·day for water vapor, favoring the preservation of fresh fruits. A convenient dip-coating method enables in situ fabrication of films with a thickness of approximately 14 μm directly on the fruits' surface providing comprehensive protection. Importantly, the films are washable and biodegradable. This work presents a promising technology to produce multifunctional and eco-friendly antibacterial packaging systems.

Recent developments in ultrasound approach for preservation of animal origin foods

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.

Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives

The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.

Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.

Potential of Syzygnium polyanthum as Natural Food Preservative: A Review

Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.

Atmospheric cold plasma: A potential technology to control Shewanella putrefaciens in stored shrimp

This work aimed to investigate the inactivation mechanism of atmospheric cold plasma (ACP) against Shewanella putrefaciens both in PBS and sterile shrimp juice (SSJ). Reductions in cell density, cell viability, and biofilm formation activity were observed after ACP treatment. ACP cyclical treatment (1 min, 5 times) was more efficient than a one-time treatment (5 min, 1 time). After ACP cyclical treatment, the cell counts and cell viability of S. putrefaciens in PBS were decreased by 3.41 log CFU/mL and 85.30 %, respectively. As for SSJ group, the antibacterial efficiency of ACP declined, but the antibacterial effect of ACP cyclical treatment was still stronger than that of ACP one-time treatment. The biofilm formation activity of S. putrefaciens in PBS was almost completely inhibited, while it gradually returned to normal level with the prolonged of storage time for the SSJ counterpart. The rapid decrease in AKP activity after ACP treatment indicated the damage to cell wall integrity, which was also demonstrated by TEM. In addition, cell membrane and DNA damage of the strain also occurred after ACP treatment. The ROS fluorescence intensity in PBS was higher for the one-time treatment group, while the cyclical treatment group exhibited higher and more stable ozone levels. It was also detected that the total nitric oxide concentration in bacterial suspension depended on the dose of ACP treatment time. ACP treatment (35 kV) for 5 min, especially cyclical treatment, displayed its antibacterial properties on packaged shrimp contaminated with high concentration of S. putrefaciens. ACP cyclical treatment reduced surface bacterial counts of whole shrimps by 0.52 log CFU/mL, while ACP one-time treatment only achieved a decrease of 0.18 log CFU/mL. Therefore, ACP treatment could be considered as a potential alternative to enhance microbial control in food processing.

Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation

Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.

Impacts of nano/micro-plastics on safety and quality of aquatic food products

The spread of nano/microplastics (N/MPs) pollution has gained importance due to the associated health concerns. Marine environment including fishes, mussels, seaweed and crustaceans are largely exposed to these potential threats. N/MPs are associated with plastic, additives, contaminants and microbial growth, which are transmitted to higher trophic levels. Foods from aquatic origin are known to promote health and have gained immense importance. Recently, aquatic foods are traced to transmit the nano/microplastic and the persistent organic pollutant poising hazard to humans. However, microplastic ingestion, translocation and bioaccumulation of the contaminant have impacts on animal health. The level of pollution depends upon the pollution in the zone of growth for aquatic organisms. Consumption of contaminated aquatic food affects the health by transferring the microplastic and chemicals. This chapter describes the sources and occurrence of N/MPs in marine environment, detailed classification of N/MPs based on the properties influencing associated hazard. Additionally, occurrence of N/MPs and their impact on quality and safety in aquatic food products are discussed. Lastly, existing regulations and requirements of a robust framework of N/MPs are reviewed.

Transformation of Seafood Side-Streams and Residuals into Valuable Products

Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life

Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by 'interventions', which are chemical or physical treatments, not genuinely part of the production process, but rather implemented in the framework of a safety assurance system. The present paper focuses on 'Cold Atmospheric pressure Plasma' (CAP) as an emerging non-thermal intervention for microbial decontamination. Over the past decade, a vast number of studies have explored the antimicrobial potential of different CAP systems against a plethora of different foodborne microorganisms. This contribution aims at providing a comprehensive reference and appraisal of the latest literature in the area, with a specific focus on the use of CAP for the treatment of fresh meat, fish and associated products to inactivate microbial pathogens and extend shelf life. Aspects such as changes to organoleptic and nutritional value alongside other matrix effects are considered, so as to provide the reader with a clear insight into the advantages and disadvantages of CAP-based decontamination strategies.

Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization

To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca2+-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts. Furthermore, higher total SH content and Ca2+-ATPase activity were observed in SMF-treated samples, demonstrating that the oxidation and denaturation of myofibrillar protein (MP) were delayed due to SMF treatment. The transformation of α-helix to random coil was prevented in SMF-treated samples, indicating that the secondary structure of MP was stabilized by SMF treatment. The above changes in protein structures were accompanied by changes in muscle microstructure. More intact and compact structures were observed in SMF-treated samples, characterized by well-defined boundaries between myofibers. Therefore, our findings suggest that under the conditions of this article, SMF treatment could maintain the quality of fish mainly by inhibiting the growth of microorganisms and enhancing the stability of protein structures, and could be a promising auxiliary technology for preservation of aquatic products.

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

The impact of aromatic plant-derived bioactive compounds on seafood quality and safety

Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

In this study, the main reactive oxygen/nitrogen species (ROS/RNS) in cold plasma treated air (CPTA) were determined, and their effects on lipid oxidation, fatty acid composition and volatile profile in dry-cured black carp were investigated. Results showed that ozone (O₃) and nitrogen dioxide (NO₂) were the main ROS/RNS, both of which were in a few mg/m³ to tens mg/m³. Increased peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and 4-hydroxy-2-nonenal (HNE) level indicated CPTA promoted lipid oxidation in samples. The contents of unsaturated fatty acids (UFA) especially polyunsaturated fatty acids (PUFA) in samples after CPTA exposure were decreased significantly. Volatile analysis by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) showed that CPTA exposure promoted the formation of characteristic volatile flavor compounds in dry-cured black carp via facilitating the oxidation of UFA. This work provides new ideas for the application of cold plasma in food processing.

Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Non-thermal processing methods, such as cold plasma (CP), high pressure processing (HPP) and pulsed electric fields (PEF), have been proposed for natural and fresh-like foods to inactivate microorganisms at nearly-ambient or moderate temperature. Since natural, safe, and healthy foods with longer shelf-life are increasingly demanded, these requests are challenging to fulfill by using current thermal processing technologies. Thus, novel preservation technologies based on non-thermal processing methods are required. The aim of this article is to provide recent developments in maintaining seafood safety via CP, HHP, and PEF technologies, as well as their mechanisms of action regarding contamination with food-borne microorganisms. Their application to control parasites, spores and the possibility to eradicate the hazard of SARS-CoV-2 transmission through seafood products are also discussed. CP, HHP, and PEF have been applied to inactivate food-borne microorganisms in the seafood industry. However, the drawbacks for each emerging technology have also been reported. To ensure safety and maintain quality of seafood products, the combination of these processing techniques with natural antimicrobial agents or existing thermal methods may be more applicable in the case of the seafood industry. Further studies are required to examine the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.

Applications of Plasma-Activated Water in Dentistry: A Review

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.

Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.