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Chen X, Wang Y, Li C, Hua Z, Cui H, Lin L. Antibacterial effect of protease-responsive cationic eugenol liposomes modified by gamma-polyglutamic acid against Staphylococcus aureus. J Liposome Res 2024; 34:411-420. [PMID: 37966062 DOI: 10.1080/08982104.2023.2280829] [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: 05/07/2023] [Accepted: 11/03/2023] [Indexed: 11/16/2023]
Abstract
Eugenol, as a natural antibacterial agent, has been widely studied for its inhibitory effect on the common food-borne pathogen Staphylococcus aureus (S. aureus). However, the widespread application of eugenol is still limited by its instability and volatility. Herein, γ-polyglutamic acid coated eugenol cationic liposomes (pGA-ECLPs) were successfully constructed by self-assembly with an average particle size of 170.7 nm and an encapsulation efficiency of 36.2%. The formation of pGA shell significantly improved the stability of liposomes, and the encapsulation efficiency of eugenol only decreased by 20.7% after 30 days of storage at 4 °C. On the other hand, the pGA layer can be hydrolyzed by S. aureus, achieving effective control of release through response to bacterial stimuli. The application experiments further confirmed that pGA-ECLPs effectively prolonged the antibacterial effect of eugenol in fresh chicken without causing obvious sensory effects on the food. The above results of this study provide an important reference for extending the action time of natural antibacterial substances and developing new stimuli-responsive antibacterial systems.
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Affiliation(s)
- Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yiwei Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Zichun Hua
- School of Life Sciences, Nanjing University, Nanjing, China
- Changzhou High-Tech Research Institute of Nanjing University, Changzhou China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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Belkessa N, Assadi AA, Bouzaza A, Nguyen-Tri P, Amrane A, Khezami L. A review of non-thermal plasma -catalysis: The mutual influence and sources of synergetic effect for boosting volatile organic compounds removal. ENVIRONMENTAL RESEARCH 2024; 257:119333. [PMID: 38849000 DOI: 10.1016/j.envres.2024.119333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 05/16/2024] [Accepted: 06/02/2024] [Indexed: 06/09/2024]
Abstract
This review is aimed at researchers in air pollution control seeking to understand the latest advancements in volatile organic compound (VOC) removal. Implementing of plasma-catalysis technology for the removal of volatile organic compounds (VOCs) led to a significant boost in terms of degradation yield and mineralization rate with low by-product formation. The plasma-catalysis combination can be used in two distinct ways: (I) the catalyst is positioned downstream of the plasma discharge, known as the "post plasma catalysis configuration" (PPC), and (II) the catalyst is located in the plasma zone and exposed directly to the discharge, called "in plasma catalysis configuration" (IPC). Coupling these two technologies, especially for VOCs elimination has attracted the interest of many researchers in recent years. The term "synergy" is widely reported in their works and associated with the positive effect of the plasma catalysis combination. This review paper investigates the state of the art of newly published papers about catalysis, photocatalysis, non-thermal plasma, and their combination for VOC removal application. The focus is on understanding different synergy sources operating mutually between plasma and catalysis discussed and classified into two main parts: the effect of the plasma discharge on the catalyst and the effect of the catalyst on plasma discharge. This approach has the potential for application in air purification systems for industrial processes or indoor environments.
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Affiliation(s)
- Nacer Belkessa
- Univ Rennes, École Nationale Supérieure de Chimie de Rennes, CNRS, ISCR (Institut des Sciences Chimiques de Rennes) - UMR 6226, F-35000, Rennes, France
| | - Aymen Amin Assadi
- College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh, 11432, Saudi Arabia.
| | - Abdelkrim Bouzaza
- Univ Rennes, École Nationale Supérieure de Chimie de Rennes, CNRS, ISCR (Institut des Sciences Chimiques de Rennes) - UMR 6226, F-35000, Rennes, France
| | - Phuong Nguyen-Tri
- Laboratory of Advanced Materials for Energy and Environnent, Université Du Québec à Trois-Rivières (UQTR), 3351, Boul. des Forges, C.P. 500, Trois-Rivières, Québec, G9A 5H7, Canada
| | - Abdetif Amrane
- Univ Rennes, École Nationale Supérieure de Chimie de Rennes, CNRS, ISCR (Institut des Sciences Chimiques de Rennes) - UMR 6226, F-35000, Rennes, France
| | - Lotfi Khezami
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), P.O. Box 5701, Riyadh, 11623, Saudi Arabia
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Li B, Peng L, Cao Y, Liu S, Zhu Y, Dou J, Yang Z, Zhou C. Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application. Foods 2024; 13:1522. [PMID: 38790822 PMCID: PMC11120358 DOI: 10.3390/foods13101522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/06/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Cereal and legume proteins, pivotal for human health, significantly influence the quality and stability of processed foods. Despite their importance, the inherent limited functional properties of these natural proteins constrain their utility across various sectors, including the food, packaging, and pharmaceutical industries. Enhancing functional attributes of cereal and legume proteins through scientific and technological interventions is essential to broadening their application. Cold plasma (CP) technology, characterized by its non-toxic, non-thermal nature, presents numerous benefits such as low operational temperatures, lack of external chemical reagents, and cost-effectiveness. It holds the promise of improving proteins' functionality while maximally retaining their nutritional content. This review delves into the pros and cons of different cold plasma generation techniques, elucidates the underlying mechanisms of protein modification via CP, and thoroughly examines research on the application of cold plasma in augmenting the functional properties of proteins. The aim is to furnish theoretical foundations for leveraging CP technology in the modification of cereal and legume proteins, thereby enhancing their practical applicability in diverse industries.
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Affiliation(s)
- Bin Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Yanan Cao
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Yuchen Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianguo Dou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Nateghi L, Hosseini E, Fakheri MA. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips. Food Chem X 2024; 21:101194. [PMID: 38379802 PMCID: PMC10876579 DOI: 10.1016/j.fochx.2024.101194] [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: 11/01/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024] Open
Abstract
This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicochemical characteristics. Scanning electron microscopy revealed deformation of cell wall due to CAP treatment. Fourier-transform infrared spectroscopy indicated structural changes, while X-ray diffraction analysis suggested that starch remained amorphous state in CAP-pretreated samples. Post-frying, CAP-treated potato strips exhibited altered oil distribution with reduced absorption, possibly due to microstructural changes. CAP substantially reduced acrylamide formation during frying by degrading asparagine and inactivating amylase. CAP affected strip color, with increased brightness and decreased redness and yellowness after 14 days. Sensory evaluation showed no significant difference, with prolonged CAP-treated strips receiving higher overall acceptability scores. These findings highlight CAP as a non-thermal technology to enhance fried potato product quality and safety.
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Affiliation(s)
- Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Elahesadat Hosseini
- Department of Chemical Engineering, Payame Noor University, Tehran, Iran
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Ali Fakheri
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Karthik C, Mavelil-Sam R, Thomas S, Thomas V. Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials. Polymers (Basel) 2024; 16:230. [PMID: 38257029 PMCID: PMC10821393 DOI: 10.3390/polym16020230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/04/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends.
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Affiliation(s)
- Chandrima Karthik
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
| | - Rubie Mavelil-Sam
- College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia;
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
| | - Sabu Thomas
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
- Trivandrum Engineering Science and Technology Research Park (TrEST), Thiruvananthapuram 695016, India
| | - Vinoy Thomas
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
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Chen C, Tong F, Sun R, Yang J, Pang Z, Liu X. Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis. Foods 2023; 12:4042. [PMID: 37959161 PMCID: PMC10648224 DOI: 10.3390/foods12214042] [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: 10/09/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch.
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Affiliation(s)
| | | | | | | | - Zhihua Pang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China; (C.C.); (F.T.); (R.S.); (J.Y.); (X.L.)
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Dufour T. From Basics to Frontiers: A Comprehensive Review of Plasma-Modified and Plasma-Synthesized Polymer Films. Polymers (Basel) 2023; 15:3607. [PMID: 37688233 PMCID: PMC10490058 DOI: 10.3390/polym15173607] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/24/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This comprehensive review begins by tracing the historical development and progress of cold plasma technology as an innovative approach to polymer engineering. The study emphasizes the versatility of cold plasma derived from a variety of sources including low-pressure glow discharges (e.g., radiofrequency capacitively coupled plasmas) and atmospheric pressure plasmas (e.g., dielectric barrier devices, piezoelectric plasmas). It critically examines key operational parameters such as reduced electric field, pressure, discharge type, gas type and flow rate, substrate temperature, gap, and how these variables affect the properties of the synthesized or modified polymers. This review also discusses the application of cold plasma in polymer surface modification, underscoring how changes in surface properties (e.g., wettability, adhesion, biocompatibility) can be achieved by controlling various surface processes (etching, roughening, crosslinking, functionalization, crystallinity). A detailed examination of Plasma-Enhanced Chemical Vapor Deposition (PECVD) reveals its efficacy in producing thin polymeric films from an array of precursors. Yasuda's models, Rapid Step-Growth Polymerization (RSGP) and Competitive Ablation Polymerization (CAP), are explained as fundamental mechanisms underpinning plasma-assisted deposition and polymerization processes. Then, the wide array of applications of cold plasma technology is explored, from the biomedical field, where it is used in creating smart drug delivery systems and biodegradable polymer implants, to its role in enhancing the performance of membrane-based filtration systems crucial for water purification, gas separation, and energy production. It investigates the potential for improving the properties of bioplastics and the exciting prospects for developing self-healing materials using this technology.
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Affiliation(s)
- Thierry Dufour
- LPP (UMR 7648), Sorbonne Université, CNRS, Polytech. X, 4 Place Jussieu, B. C. 90, 75005 Paris, France
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Doshi P, Šerá B. Role of Non-Thermal Plasma in Fusarium Inactivation and Mycotoxin Decontamination. PLANTS (BASEL, SWITZERLAND) 2023; 12:627. [PMID: 36771708 PMCID: PMC9921801 DOI: 10.3390/plants12030627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/22/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
Fusarium spp. is a well-studied pathogen with the potential to infect cereals and reduce the yield to maximum if left unchecked. For decades, different control treatments have been tested against different Fusarium spp. and for reducing the mycotoxins they produce and are well documented. Some treatments also involved integrated pest management (IPM) strategies against Fusarium spp. control and mycotoxin degradation produced by them. In this review article, we compiled different control strategies against different Fusarium spp. In addition, special focus is given to the non-thermal plasma (NTP) technique used against Fusarium spp. inactivation. In a separate group, we compiled the literature about the use of NTP in the decontamination of mycotoxins produced by Fusarium spp., and highlighted the possible mechanisms of mycotoxin degradation by NTP. In this review, we concluded that although NTP is an effective treatment, it is a nice area and needs further research. The possibility of a prospective novel IPM strategy against Fusarium spp. is also proposed.
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Zhang B, Tan C, Zou F, Sun Y, Shang N, Wu W. Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review. Foods 2022; 11:foods11182818. [PMID: 36140945 PMCID: PMC9497965 DOI: 10.3390/foods11182818] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.
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Affiliation(s)
- Bo Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Sun
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
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