1
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Bayati M, Lund MN, Tiwari BK, Poojary MM. Chemical and physical changes induced by cold plasma treatment of foods: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13376. [PMID: 38923698 DOI: 10.1111/1541-4337.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 05/13/2024] [Accepted: 05/17/2024] [Indexed: 06/28/2024]
Abstract
Cold plasma treatment is an innovative technology in the food processing and preservation sectors. It is primarily employed to deactivate microorganisms and enzymes without heat and chemical additives; hence, it is often termed a "clean and green" technology. However, food quality and safety challenges may arise during cold plasma processing due to potential chemical interactions between the plasma reactive species and food components. This review aims to consolidate and discuss data on the impact of cold plasma on the chemical constituents and physical and functional properties of major food products, including dairy, meat, nuts, fruits, vegetables, and grains. We emphasize how cold plasma induces chemical modification of key food components, such as water, proteins, lipids, carbohydrates, vitamins, polyphenols, and volatile organic compounds. Additionally, we discuss changes in color, pH, and organoleptic properties induced by cold plasma treatment and their correlation with chemical modification. Current studies demonstrate that reactive oxygen and nitrogen species in cold plasma oxidize proteins, lipids, and bioactive compounds upon direct contact with the food matrix. Reductions in nutrients and bioactive compounds, including polyunsaturated fatty acids, sugars, polyphenols, and vitamins, have been observed in dairy products, vegetables, fruits, and beverages following cold plasma treatment. Furthermore, structural alterations and the generation of volatile and non-volatile oxidation products were observed, impacting the color, flavor, and texture of food products. However, the effects on dry foods, such as seeds and nuts, are comparatively less pronounced. Overall, this review highlights the drawbacks, challenges, and opportunities associated with cold plasma treatment in food processing.
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Affiliation(s)
- Mohammad Bayati
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen N, Denmark
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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2
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Özdemir E, Başaran P, Kartal S, Akan T. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality. Compr Rev Food Sci Food Saf 2023; 22:4484-4515. [PMID: 37661766 DOI: 10.1111/1541-4337.13231] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 07/12/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023]
Abstract
Fresh green leafy vegetables (FGLVs) are consumed either garden-fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food-related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP-treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short-shelf-life products. In addition, organizations actively involved in CP research and development and patent applications (2016-2022) have also been analyzed.
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Affiliation(s)
- Emel Özdemir
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Pervin Başaran
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Sehban Kartal
- Department of Physics, Istanbul University, Istanbul, Turkey
| | - Tamer Akan
- Department of Physics, Eskisehir Osmangazi University, Eskisehir, Turkey
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3
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Nyamende NE, Sigge GO, Belay ZA, Mphahlele RR, Oyenihi AB, Mditshwa A, Hussein ZM, Caleb OJ. Advances in non-thermal technologies for whole and minimally processed apple fruit – A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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4
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A Plasma-Based Decontamination Process Reveals Potential for an in-Process Surface-Sanitation Method. PLASMA 2022. [DOI: 10.3390/plasma5030027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Methods, which use an indirect plasma treatment for the inactivation of microorganisms in foods, claim a vastly growing field of research. This paper presents a method that uses plasma-processed air (PPA) as a sanitizer. In addition to a sanitation concept for the decontamination of produce in the value chain, the presented method offers a possible application as an “in-process” surface sanitation. PPA provides antimicrobial-potent species, which are predominantly reactive nitrogen species (RNS); this has an outstanding groove penetration property. In an experimental approach, surfaces, made from materials, which are frequently used for the construction of food-processing plants, were inoculated with different microorganisms. Listeria monocytogenes (ATCC 15313), Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 10538), Salmonella enterica subsp. enterica serovar Typhimurium (ATCC 43971), and Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076) are all microorganisms that frequently appear in foods and possess the risk for cross-contamination from the plant to the produce or vice versa. The contaminated samples were treated for various treatment times (1–5 min) with PPA of different antimicrobial potencies. Subsequently, the microbial load on the specimens was determined and compared with the load of untreated samples. As a result, reduction factors (RF) up to several log10-steps were obtained. Although surface and the bacterial strain showed an influence on the RF, the major influence was seen by a prolongation of the treatment time and an increase in the potency of the PPA.
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5
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [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)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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6
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Wu Q, Shen C, Li J, Wu D, Chen K. Application of indirect plasma-processed air on microbial inactivation and quality of yellow peaches during storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
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.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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8
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Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chem 2022; 368:130809. [PMID: 34450498 DOI: 10.1016/j.foodchem.2021.130809] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/10/2021] [Accepted: 08/05/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - K Josna
- Processing and Food Engineering Department, Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University, Malappuram 679573, Kerala, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
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9
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Shen C, Rao J, Wu Q, Wu D, Chen K. The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Mao L, Mhaske P, Zing X, Kasapis S, Majzoobi M, Farahnaky A. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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11
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Motyka-Pomagruk A, Dzimitrowicz A, Orlowski J, Babinska W, Terefinko D, Rychlowski M, Prusinski M, Pohl P, Lojkowska E, Jamroz P, Sledz W. Implementation of a Non-Thermal Atmospheric Pressure Plasma for Eradication of Plant Pathogens from a Surface of Economically Important Seeds. Int J Mol Sci 2021; 22:9256. [PMID: 34502164 PMCID: PMC8431735 DOI: 10.3390/ijms22179256] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/13/2021] [Accepted: 08/14/2021] [Indexed: 02/03/2023] Open
Abstract
Plant pathogenic bacteria cause significant economic losses in the global food production sector. To secure an adequate amount of high-quality nutrition for the growing human population, novel approaches need to be undertaken to combat plant disease-causing agents. As the currently available methods to eliminate bacterial phytopathogens are scarce, we evaluated the effectiveness and mechanism of action of a non-thermal atmospheric pressure plasma (NTAPP). It was ignited from a dielectric barrier discharge (DBD) operation in a plasma pencil, and applied for the first time for eradication of Dickeya and Pectobacterium spp., inoculated either on glass spheres or mung bean seeds. Furthermore, the impact of the DBD exposure on mung bean seeds germination and seedlings growth was estimated. The observed bacterial inactivation rates exceeded 3.07 logs. The two-minute DBD exposure stimulated by 3-4% the germination rate of mung bean seeds and by 13.4% subsequent early growth of the seedlings. On the contrary, a detrimental action of the four-minute DBD subjection on seed germination and early growth of the sprouts was noted shortly after the treatment. However, this effect was no longer observed or reduced to 9.7% after the 96 h incubation period. Due to the application of optical emission spectrometry (OES), transmission electron microscopy (TEM), and confocal laser scanning microscopy (CLSM), we found that the generated reactive oxygen and nitrogen species (RONS), i.e., N2, N2+, NO, OH, NH, and O, probably led to the denaturation and aggregation of DNA, proteins, and ribosomes. Furthermore, the cellular membrane disrupted, leading to an outflow of the cytoplasm from the DBD-exposed cells. This study suggests the potential applicability of NTAPPs as eco-friendly and innovative plant protection methods.
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Affiliation(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; (J.O.); (W.B.); (M.P.); (E.L.); (W.S.)
| | - Anna Dzimitrowicz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (A.D.); (D.T.); (P.P.); (P.J.)
| | - Jakub Orlowski
- 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; (J.O.); (W.B.); (M.P.); (E.L.); (W.S.)
| | - 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; (J.O.); (W.B.); (M.P.); (E.L.); (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; (A.D.); (D.T.); (P.P.); (P.J.)
| | - Michal Rychlowski
- Laboratory of Virus Molecular Biology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland;
| | - Michal Prusinski
- 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; (J.O.); (W.B.); (M.P.); (E.L.); (W.S.)
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (A.D.); (D.T.); (P.P.); (P.J.)
| | - Ewa Lojkowska
- 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; (J.O.); (W.B.); (M.P.); (E.L.); (W.S.)
| | - Piotr Jamroz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (A.D.); (D.T.); (P.P.); (P.J.)
| | - 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; (J.O.); (W.B.); (M.P.); (E.L.); (W.S.)
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12
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Warne GR, Williams PM, Pho HQ, Tran NN, Hessel V, Fisk ID. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review. J Food Sci 2021; 86:3762-3777. [PMID: 34337748 DOI: 10.1111/1750-3841.15856] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 11/27/2022]
Abstract
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output variation (due to the various input parameters gas, power, plasma type, etc.). Cold plasma appears to have limited impact on the sensory and color properties, at lower power and treatment times, but there has been a statistically significant reduction in pH for most of the cold plasma treatments reviewed (p < 0.05). Carbohydrates (cross linking and glycosylation), lipids (oxidation), and proteins (secondary structure) are more significantly impacted due to cold plasma at higher intensities and longer treatment times. Although cold plasma treatments and food matrices can vary considerably, this review has identified the literary evidence of some of the influences and impacts of the vast array of cold plasma treatment parameters on the biomolecular and organoleptic properties of these foods. Due to the rapidly evolving nature of the field, we have also identified that authors prioritize the presentation of different information when publishing from different research areas. Therefore, we have proposed a number of key physical and chemical cold plasma parameters that should be considered for inclusion in all future publications in the field.
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Affiliation(s)
- George R Warne
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
| | - Philip M Williams
- Molecular Therapeutics and Formulation, School of Pharmacy, University of Nottingham, Nottingham, UK
| | - Hue Quoc Pho
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Nam Nghiep Tran
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Volker Hessel
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia.,School of Chemical Engineering, University of Warwick, Coventry, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Loughborough, UK.,The University of Adelaide, Adelaide, South Australia, Australia
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13
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Schnabel U, Handorf O, Winter H, Weihe T, Weit C, Schäfer J, Stachowiak J, Boehm D, Below H, Bourke P, Ehlbeck J. The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive. Front Nutr 2021; 7:627483. [PMID: 33585539 PMCID: PMC7873297 DOI: 10.3389/fnut.2020.627483] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 12/30/2020] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the impact of a defined plasma treated water (PTW) when applied to various stages within fresh-cut endive processing. The quality characteristic responses were investigated to establish the impact of the PTW unit processes and where PTW may be optimally applied in a model process line to retain or improve produce quality. Different stages of application of PTW within the washing process were investigated and compared to tap water and chlorine dioxide. Fresh-cut endive (Cichorium endivia L.) samples were analyzed for retention of food quality characteristics. Measurements included color, texture, and nitrate quantification. Effects on tissue surface and cell organelles were observed through scanning electron and atomic force microscopy. Overall, the endive quality characteristics were retained by incorporating PTW in the washing process. Furthermore, promising results for color and texture characteristics were observed, which were supported by the microscopic assays of the vegetal tissue. While ion chromatography detected high concentrations of nitrite and nitrate in PTW, these did not affect the nitrate concentration of the lettuce tissue post-processing and were below the concentrations within EU regulations. These results provide a pathway to scale up the industrial application of PTW to improve and retain quality characteristic retention of fresh leafy products, whilst also harnessing the plasma functionalized water as a process intervention for reducing microbial load at multiple points, whether on the food surface, within the process water or on food-processing surfaces.
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Affiliation(s)
- Uta Schnabel
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Oliver Handorf
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Hauke Winter
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Thomas Weihe
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Christoph Weit
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Jan Schäfer
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Jörg Stachowiak
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
| | - Daniela Boehm
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Harald Below
- Institute for Hygiene and Environmental Medicine, University Medicine Greifswald, Greifswald, Germany
| | - Paula Bourke
- School of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Science, Institute for Global Food Security, Queens University Belfast, Belfast, Northern Ireland
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology, Greifswald, Germany
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14
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Abstract
In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
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15
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Fan X, Wang W. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety. Crit Rev Food Sci Nutr 2020; 62:362-382. [DOI: 10.1080/10408398.2020.1816892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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16
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Bagheri H, Abbaszadeh S, Salari A. Optimization of decontamination conditions for
Aspergillus flavus
inoculated to military rations snack and physicochemical properties with atmospheric cold plasma. J Food Saf 2020. [DOI: 10.1111/jfs.12850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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Pathak N, Grossi Bovi G, Limnaios A, Fröhling A, Brincat J, Taoukis P, Valdramidis VP, Schlüter O. Impact of cold atmospheric pressure plasma processing on storage of blueberries. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14581] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Namrata Pathak
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Graziele Grossi Bovi
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Athanasios Limnaios
- Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens Athens Greece
| | - Antje Fröhling
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
| | - Jean‐Pierre Brincat
- Institute of Applied Sciences Malta College of Arts, Science & Technology Paola Malta
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens Athens Greece
| | - Vasilis P. Valdramidis
- Department of Food Sciences and Nutrition Faculty of Health Sciences University of Malta Msida Malta
- Centre for Molecular Medicine and Biobanking University of Malta Msida Malta
| | - Oliver Schlüter
- Quality and Safety of Food and Feed Department of Horticultural Engineering Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany
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18
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Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09238-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
AbstractFresh-cut produce like lettuce may contain a very high microbial load, including human pathogens. Therefore, the need for antimicrobial agents at post-harvest stages to mitigate microbial cross-contamination and growth is evident. Sanitation based on non-thermal plasma (NTP) reveals innovative food processing possibilities by application at different points along the food chain, for production, modification, and preservation, as well as in packaging of plant- and animal-based food. The aim of the present study was to evaluate the applicability of plasma-treated water (PTW) as antimicrobial process water additives for washing in fresh-cut lettuce processing. Antibacterial activities of PTW the natural occurring microflora of lettuce were examined. Different process variants of PTW application inside the washing process were investigated. Fresh-cut lettuce were investigated regarding microbiological safety and food quality. Samples were analyzed for antimicrobial and metabolic activity as well as metabolic vitality to prove food safety. The investigations for food quality included color and texture analyses and nitrate concentration detection in fresh tissue as well as microscopic measurements by scanning electron microscopy (SEM) and atomic force microscopy (AFM) for tissue surface structure and transmission electron microscopy (TEM) for cell organelle investigations. The application of PTW allowed up to 5 log10 cycle reduction, depending on the process variant and scale (lab and pilot scale). The increase of antimicrobial activity was accompanied by a reduction of metabolic activity, but not consequently by a decrease in metabolic vitality. Food quality was not affected by the use of PTW in the washing process of the fresh-cut lettuce. The promising results in color and texture were supported by the results of the microscopic assays. These promising results may lead to an industrial application of PTW as process water additive in fresh-cut produce processing to reduce the microbial load on the food surface and in addition in the process water or on food processing surfaces.
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19
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Pan YW, Cheng JH, Sun DW. Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. Crit Rev Food Sci Nutr 2020; 61:1935-1946. [PMID: 32539433 DOI: 10.1080/10408398.2020.1776210] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored.
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Affiliation(s)
- Ya-Wen Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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20
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Optimum cold plasma generating device for treatment of Aspergillus flavus from nuts surface. Journal of Food Science and Technology 2020; 57:3988-3994. [PMID: 33071321 DOI: 10.1007/s13197-020-04429-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2020] [Accepted: 04/08/2020] [Indexed: 10/24/2022]
Abstract
The objective of this research is to avail an optimum cold plasma generating device for inactivating Aspergillus flavus from nuts surface. For this purpose, a variety of tests were carried out using three applicable plasma generating devices such as atmospheric pressure capacitive coupled plasma (AP-CCP), direct current diode plasma (DC-DP), and inductively coupled plasma (ICP) for different values of input power, pressure, and irradiation time, using Argon gas. The experimental results were achieved upon performing irradiation of sample pistachio nuts by the aforementioned three devices. Finally, after data analysis based on two factors of toxin inactivation amount and cost feasibility for large scale industrial applications, the AP-CCP device was found to be as an optimum device with an acceptable 4 Logs fungi reduction. However, on the basis of single factor, i.e. toxin reduction rate, the DC-DP device works better with a highest fungi reduction rate of 5 Logs, using Argon in 1 Torr vacuum pressure, 300 W and 20 min irradiation.
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21
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The Combination of Plasma-Processed Air (PPA) and Plasma-Treated Water (PTW) Causes Synergistic Inactivation of Candida albicans SC5314. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093303] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Microwave-induced plasma was used for the generation of plasma-processed air (PPA) and plasma-treated water (PTW). By this way, the plasma was able to functionalize the compressed air and the used water to antimicrobial effective agents. Their fungicidal effects by single and combined application were investigated on Candida albicans strain SC5314. The monoculture of C. albicans was cultivated on specimens with polymeric surface structures (PE-stripes). The additive as well as the synergistic fungicidal potential of PPA and PTW was investigated by different process windows of plasma exposure time (5–50 s) and sample treatment time with PPA/PTW (1–5 min). For a single PTW or PPA treatment, an increase in the reduction factor with the indicated treatment time was observed (maximum reduction factor of 1.1 and 1.6, respectively). In comparison, the combined application of PTW and then PPA resulted in antagonistic, additive and synergistic effects, depending on the combination. An application of the synergistically acting processes of PTW for cleaning and PPA for drying can be an innovative alternative to the sanitary processes currently used in production plants.
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22
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Chutia H, Mahanta CL, Ojah N, Choudhury AJ. Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00440-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Bozkurt H, Phan-Thien KY, van Ogtrop F, Bell T, McConchie R. Outbreaks, occurrence, and control of norovirus and hepatitis a virus contamination in berries: A review. Crit Rev Food Sci Nutr 2020; 61:116-138. [PMID: 32008374 DOI: 10.1080/10408398.2020.1719383] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Foodborne enteric viruses, in particular HuNoV and HAV, are the most common cause of the berry-linked viral diseases, and outbreaks around the world, and have become an important concern for health authorities. Despite the increased importance of berry fruits as a vehicle for foodborne viruses, there is limited information concerning the fate of foodborne viruses in the berry supply chain from farm to consumer. A comprehensive understanding of berry-associated viral outbreaks - with a focus on contamination sources, persistence, survival, and the effects of current postharvest and processing interventions and practices - is essential for the development of effective preventative strategies to reduce risk of illness. The purpose of this paper is twofold; (i) to critically review the published literature on the current state of knowledge regarding berry-associated foodborne viral outbreaks and the efficiency of berry processing practices and (ii) to identify and prioritize research gaps regarding practical and effective mechanism to reduce viral contamination of berries. The review found that fecally infected food handlers were the predominant source of preharvest and postharvest pathogenic viral contamination. Current industrial practices applied to fresh and frozen berries demonstrated limited efficacy for reducing the viral load. While maintaining best practice personal and environmental hygiene is a key intervention, the optimization of processing parameters (i.e., freezing, frozen storage, and washing) and/or development of alternative processing technologies to induce sufficient viral inactivation in berries along with retaining sensory and nutritional quality, is also an important direction for further research.
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Affiliation(s)
- Hayriye Bozkurt
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Kim-Yen Phan-Thien
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Floris van Ogtrop
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Tina Bell
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
| | - Robyn McConchie
- ARC Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, Sydney, NSW, Australia
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24
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Mir S, Siddiqui M, Dar B, Shah M, Wani M, Roohinejad S, Annor G, Mallikarjunan K, Chin C, Ali A. Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits. J Appl Microbiol 2019; 129:474-485. [DOI: 10.1111/jam.14541] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 11/06/2019] [Accepted: 11/20/2019] [Indexed: 11/30/2022]
Affiliation(s)
- S.A. Mir
- Department of Food Science & Technology Government College for Women Srinagar Jammu and Kashmir India
| | - M.W. Siddiqui
- Department of Food Science and Post‐Harvest Technology Bihar Agricultural University Sabour India
| | - B.N. Dar
- Department of Food Science & Technology Government College for Women Srinagar Jammu and Kashmir India
| | - M.A. Shah
- Department of Food Science and Technology Government College for Women Jammu Jammu and Kashmir India
| | - M.H. Wani
- Govt. Industrial Training Institute Pulwama India
| | - S. Roohinejad
- Department of Food Science and Nutrition University of Minnesota St. Paul MN USA
- Division of Food and Nutrition, Burn and Wound Healing Research Center Shiraz University of Medical Sciences Shiraz Iran
| | - G.A. Annor
- Govt. Industrial Training Institute Pulwama India
| | | | - C.F. Chin
- Centre of Excellence for Postharvest Biotechnology (CEPB) School of Biosciences The University of Nottingham Malaysia Campus Semenyih Selangor Malaysia
| | - A. Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB) School of Biosciences The University of Nottingham Malaysia Campus Semenyih Selangor Malaysia
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25
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Chen YQ, Cheng JH, Sun DW. Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances. Crit Rev Food Sci Nutr 2019; 60:2676-2690. [DOI: 10.1080/10408398.2019.1654429] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ya-Qi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou, China
- Guangzhou Higher Education Mega Centre, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Dublin 4, Ireland
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26
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Bovi GG, Fröhling A, Pathak N, Valdramidis VP, Schlüter O. Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review. J Food Prot 2019; 82:1233-1243. [PMID: 31233355 DOI: 10.4315/0362-028x.jfp-18-606] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS CAPP technology has high application potential for decontamination of berries. Impacts of CAPP in aspects of food safety and security still need to be addressed. Optimized treatment parameters need to be investigated for each berry type.
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Affiliation(s)
- Graziele G Bovi
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Antje Fröhling
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Namrata Pathak
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
| | - Vasilis P Valdramidis
- 2 Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta.,3 Centre for Molecular Medicine and Biobanking
| | - Oliver Schlüter
- 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.])
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27
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Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2017.08.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Schnabel U, Handorf O, Yarova K, Zessin B, Zechlin S, Sydow D, Zellmer E, Stachowiak J, Andrasch M, Below H, Ehlbeck J. Plasma-Treated Air and Water-Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment. Foods 2019; 8:foods8020055. [PMID: 30717375 PMCID: PMC6406376 DOI: 10.3390/foods8020055] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 01/28/2019] [Accepted: 01/29/2019] [Indexed: 01/28/2023] Open
Abstract
The synergistic antimicrobial effects of plasma-processed air (PPA) and plasma-treated water (PTW), which are indirectly generated by a microwave-induced non-atmospheric pressure plasma, were investigated with the aid of proliferation assays. For this purpose, microorganisms (Listeria monocytogenes, Escherichia coli, Pectobacterium carotovorum, sporulated Bacillus atrophaeus) were cultivated as monocultures on specimens with polymeric surface structures. Both the distinct and synergistic antimicrobial potential of PPA and PTW were governed by the plasma-on time (5⁻50 s) and the treatment time of the specimens with PPA/PTW (1⁻5 min). In single PTW treatment of the bacteria, an elevation of the reduction factor with increasing treatment time could be observed (e.g., reduction factor of 2.4 to 3.0 for P. carotovorum). In comparison, the combination of PTW and subsequent PPA treatment leads to synergistic effects that are clearly not induced by longer treatment times. These findings have been valid for all bacteria (L. monocytogenes > P. carotovorum = E. coli). Controversially, the effect is reversed for endospores of B. atrophaeus. With pure PPA treatment, a strong inactivation at 50 s plasma-on time is detectable, whereas single PTW treatment shows no effect even with increasing treatment parameters. The use of synergistic effects of PTW for cleaning and PPA for drying shows a clear alternative for currently used sanitation methods in production plants. Highlights: Non-thermal atmospheric pressure microwave plasma source used indirect in two different modes-gaseous and liquid; Measurement of short and long-living nitrite and nitrate in corrosive gas PPA (plasma-processed air) and complex liquid PTW (plasma-treated water); Application of PTW and PPA in single and combined use for biological decontamination of different microorganisms.
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Affiliation(s)
- Uta Schnabel
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, D01 HV58 Dublin, Ireland.
| | - Oliver Handorf
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Kateryna Yarova
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Björn Zessin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Susann Zechlin
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Diana Sydow
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Elke Zellmer
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Stachowiak
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Mathias Andrasch
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
| | - Harald Below
- Institute for Hygiene and Environmental Medicine, Faculty of Medicine, University of Greifswald, Walter-Rathenau-Straße 49A, 17475 Greifswald, Germany.
| | - Jörg Ehlbeck
- Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology e.V., Felix-Hausdorff-Straße 2, 17491 Greifswald, Germany.
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29
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Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3702649] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
An experiment was conducted to investigate the effects of atmospheric pressure plasma generated by multihollow surface dielectric barrier discharge on chemical and antioxidant properties of peanut. Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. Peanut seeds were exposed to the multihollow plasma for different plasma power (10–40 W), air flow rate (0.5–20 l/min), and time (1–15 min). The fatty acid profile, peroxide value, acid value, moisture content, total polyphenols, and antioxidant activity were evaluated during cold plasma treatment. The result revealed that, due to the variation plasma power, treatment time and air flow rate caused a decrease in unsaturated fatty acid and moisture content and increased saturated fatty acids, peroxide value, acid value, and total polyphenols of the peanut.
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Misra NN, Yadav B, Roopesh MS, Jo C. Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. Compr Rev Food Sci Food Saf 2018; 18:106-120. [PMID: 33337013 DOI: 10.1111/1541-4337.12398] [Citation(s) in RCA: 133] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/01/2018] [Accepted: 09/10/2018] [Indexed: 12/30/2022]
Abstract
Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf-life. The activated chemical species of cold plasma can act rapidly against micro-organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf-life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.
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Affiliation(s)
- N N Misra
- Center for Crops Utilization Research, Iowa State Univ., Ames, IA, USA
| | - Barun Yadav
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - M S Roopesh
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food & Bioconvergence, Research Inst. of Agriculture & Life Science, Seoul National Univ., Seoul, 08826, South Korea.,Inst. of Green Bio Science and Technology, Seoul National Univ., Pyeongchang, 25354, South Korea
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31
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32
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Phan KTK, Phan HT, Boonyawan D, Intipunya P, Brennan CS, Regenstein JM, Phimolsiripol Y. Non-thermal plasma for elimination of pesticide residues in mango. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Liao X, Liu D, Xiang Q, Ahn J, Chen S, Ye X, Ding T. Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.021] [Citation(s) in RCA: 176] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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34
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Bußler S, Ehlbeck J, Schlüter OK. Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.05.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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35
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Dasan BG, Boyaci IH, Mutlu M. Nonthermal plasma treatment of Aspergillus spp. spores on hazelnuts in an atmospheric pressure fluidized bed plasma system: Impact of process parameters and surveillance of the residual viability of spores. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.028] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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37
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Decontamination of Aspergillus flavus and Aspergillus parasiticus spores on hazelnuts via atmospheric pressure fluidized bed plasma reactor. Int J Food Microbiol 2015; 216:50-9. [PMID: 26398284 DOI: 10.1016/j.ijfoodmicro.2015.09.006] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 08/06/2015] [Accepted: 09/10/2015] [Indexed: 11/22/2022]
Abstract
In this study, an atmospheric pressure fluidized bed plasma (APFBP) system was designed and its decontamination effect on aflatoxigenic fungi (Aspergillus flavus and Aspergillus parasiticus) on the surface of hazelnuts was investigated. Hazelnuts were artificially contaminated with A. flavus and A. parasiticus and then were treated with dry air plasma for up to 5min in the APFBP system at various plasma parameters. Significant reductions of 4.50 log (cfu/g) in A. flavus and 4.19 log (cfu/g) in A. parasiticus were achieved after 5min treatments at 100% V - 25kHz (655W) by using dry air as the plasma forming gas. The decontamination effect of APFBP on A. flavus and A. parasiticus spores inoculated on hazelnuts was increased with the applied reference voltage and the frequency. No change or slight reductions were observed in A. flavus and A. parasiticus load during the storage of plasma treated hazelnuts whereas on the control samples fungi continued to grow under storage conditions (30days at 25°C). Temperature change on hazelnut surfaces in the range between 35 and 90°C was monitored with a thermal camera, and it was demonstrated that the temperature increase taking place during plasma treatment did not have a lethal effect on A. flavus and A. parasiticus spores. The damage caused by APFBP treatment on Aspergillus spp. spores was also observed by scanning electron microscopy.
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Butscher D, Schlup T, Roth C, Müller-Fischer N, Gantenbein-Demarchi C, Rudolf von Rohr P. Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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