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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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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [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: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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Mošovská S, Medvecká V, Valík Ľ, Mikulajová A, Zahoranová A. Modelling of inactivation kinetics of Escherichia coli, Salmonella Enteritidis and Bacillus subtilis treated with a multi-hollow surface dielectric barrier discharge plasma. Sci Rep 2023; 13:12058. [PMID: 37491486 PMCID: PMC10368620 DOI: 10.1038/s41598-023-38892-2] [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: 02/16/2023] [Accepted: 07/17/2023] [Indexed: 07/27/2023] Open
Abstract
The efficacy of multi-hollow surface dielectric barrier discharge treatment against Escherichia coli, Salmonella Enteritidis and Bacillus subtilis was studied. Ambient air, O2, and N2 were used as working gas with a flow rate of 6 l/m. Power delivered into plasma was 30 W over an area of 2 × 2 cm2. The active species in plasma generated in different gases participating in the inactivation of microorganisms were evaluated by optical emission spectroscopy and Fourier transform infrared spectroscopy. Inactivation curves were fitted to the Bigelow log-linear, the biphasic, and Geeraerd models. According to the results, all plasma treatments inactivated tested microorganisms, depending on a working gas. The most sensitivity of bacteria was observed to the ambient air plasma. Inactivation up to 5 log for E. coli and S. Enteritidis could be achieved within 15 s of plasma treatment. Air plasma exposure of 25 s also led to log10 CFU/ml of B. subtilis from 7.98 to 4.39. S. Enteritidis was slight resistance to plasma treatment with N2. Within 180 s nitrogen plasma treatment, a 2.04 log10 CFU/ml reduction was recorded.
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Affiliation(s)
- Silvia Mošovská
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic.
| | - Veronika Medvecká
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, Bratislava, 842 48, Slovak Republic
| | - Ľubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic
| | - Anna Mikulajová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, 811 07, Slovak Republic
| | - Anna Zahoranová
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, Bratislava, 842 48, Slovak Republic
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Božović A, Tomašević K, Benbettaieb N, Debeaufort F. Influence of Surface Corona Discharge Process on Functional and Antioxidant Properties of Bio-Active Coating Applied onto PLA Films. Antioxidants (Basel) 2023; 12:antiox12040859. [PMID: 37107233 PMCID: PMC10135253 DOI: 10.3390/antiox12040859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
PLA (polylactic acid) is one of the three major biopolymers available on the market for food packaging, which is both bio-based and biodegradable. However, its performance as a barrier to gases remains too weak to be used for most types of food, particularly oxygen-sensitive foods. A surface treatment, such as coating, is a potential route for improving the barrier properties and/or providing bioactive properties such as antioxidants. Gelatin-based coating is a biodegradable and food-contact-friendly solution for improving PLA properties. The initial adhesion of gelatin to the film is successful, both over time and during production, however, the coating often delaminates. Corona processing (cold air plasma) is a new tool that requires low energy and no solvents or chemicals. It has been recently applied to the food industry to modify surface properties and has the potential to significantly improve gelatin crosslinking. The effect of this process on the functional properties of the coating, and the integrity of the incorporated active compounds were investigated. Two coatings have been studied, a control fish gelatin-glycerol, and an active one containing gallic acid (GA) as a natural antioxidant. Three powers of the corona process were applied on wet coatings. In the test conditions, there were no improvements in the gelatin crosslinking, but the corona did not cause any structural changes. However, when the corona and gallic acid were combined, the oxygen permeability was significantly reduced, while free radical scavenging, reduction, and chelating properties remained unaffected or slightly improved.
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Affiliation(s)
- Ana Božović
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- MP2, Université Bourgogne Franche Comté, 32 Av. de L’Observatoire, 25000 Besançon, France
| | - Katarina Tomašević
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- MP2, Université Bourgogne Franche Comté, 32 Av. de L’Observatoire, 25000 Besançon, France
| | - Nasreddine Benbettaieb
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- Institute of Technology, Université de Bourgogne, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon, France
| | - Frédéric Debeaufort
- Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
- Institute of Technology, Université de Bourgogne, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon, France
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Han N, Kim J, Bae JH, Kim M, Lee JY, Lee YY, Kang MS, Han D, Park S, Kim HJ. Effect of Atmospheric-Pressure Plasma on Functional Compounds and Physiological Activities in Peanut Shells. Antioxidants (Basel) 2022; 11:antiox11112214. [PMID: 36358586 PMCID: PMC9686754 DOI: 10.3390/antiox11112214] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
Peanut (Arachis hypogaea L.) shell, an abundant by-product of peanut production, contains a complex combination of organic compounds, including flavonoids. Changes in the total phenolic content, flavonoid content, antioxidant capacities, and skin aging-related enzyme (tyrosinase, elastase, and collagenase)-inhibitory activities of peanut shell were investigated after treatment in pressure swing reactors under controlled gas conditions using surface dielectric barrier discharge with different plasma (NOx and O3) and temperature (25 and 150 °C) treatments. Plasma treatment under ozone-rich conditions at 150 °C significantly affected the total phenolic (270.70 mg gallic acid equivalent (GAE)/g) and flavonoid (120.02 mg catechin equivalent (CE)/g) contents of peanut shell compared with the control (253.94 and 117.74 mg CE/g, respectively) (p < 0.05). In addition, with the same treatment, an increase in functional compound content clearly enhanced the antioxidant activities of components in peanut shell extracts. However, the NOx-rich treatment was significantly less effective than the O3 treatment (p < 0.05) in terms of the total phenolic content, flavonoid content, and antioxidant activities. Similarly, peanut shells treated in the reactor under O3-rich plasma conditions at 150 ℃ had higher tyrosinase, elastase, and collagenase inhibition rates (55.72%, 85.69%, and 86.43%, respectively) compared to the control (35.81%, 80.78%, and 83.53%, respectively). Our findings revealed that a reactor operated with O3-rich plasma-activated gas at 150 °C was better-suited for producing functional industrial materials from the by-products of peanuts.
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Affiliation(s)
- Narae Han
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Jinwoo Kim
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Jin Hee Bae
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
| | - Mihyang Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Jin Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Yu-Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Moon Seok Kang
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
| | - Duksun Han
- Institute of Plasma Technology, Korea Institute of Fusion Energy (KFE), Gunsan 54004, Korea
| | - Sanghoo Park
- Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Korea
- Correspondence: (S.P.); (H.-J.K.)
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16429, Korea
- Correspondence: (S.P.); (H.-J.K.)
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Effects of Non-Thermal Plasma Treatment on Seed Germination and Early Growth of Leguminous Plants-A Review. PLANTS 2021; 10:plants10081616. [PMID: 34451662 PMCID: PMC8401949 DOI: 10.3390/plants10081616] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 08/03/2021] [Accepted: 08/03/2021] [Indexed: 01/03/2023]
Abstract
The legumes (Fabaceae family) are the second most important agricultural crop, both in terms of harvested area and total production. They are an important source of vegetable proteins and oils for human consumption. Non-thermal plasma (NTP) treatment is a new and effective method in surface microbial inactivation and seed stimulation useable in the agricultural and food industries. This review summarizes current information about characteristics of legume seeds and adult plants after NTP treatment in relation to the seed germination and seedling initial growth, surface microbial decontamination, seed wettability and metabolic activity in different plant growth stages. The information about 19 plant species in relation to the NTP treatment is summarized. Some important plant species as soybean (Glycine max), bean (Phaseolus vulgaris), mung bean (Vigna radiata), black gram (V. mungo), pea (Pisum sativum), lentil (Lens culinaris), peanut (Arachis hypogaea), alfalfa (Medicago sativa), and chickpea (Cicer aruetinum) are discussed. Likevise, some less common plant species i.g. blue lupine (Lupinus angustifolius), Egyptian clover (Trifolium alexandrinum), fenugreek (Trigonella foenum-graecum), and mimosa (Mimosa pudica, M. caesalpiniafolia) are mentioned too. Possible promising trends in the use of plasma as a seed pre-packaging technique, a reduction in phytotoxic diseases transmitted by seeds and the effect on reducing dormancy of hard seeds are also pointed out.
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Pina-Pérez MC, Rodrigo D, Ellert C, Beyrer M. Surface Micro Discharge-Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lipid-Quality Preservation. Front Bioeng Biotechnol 2021; 9:644177. [PMID: 34277580 PMCID: PMC8283276 DOI: 10.3389/fbioe.2021.644177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 05/31/2021] [Indexed: 11/13/2022] Open
Abstract
The growing world population and the need to reduce the environmental impact of food production drive the exploration of novel protein sources. Insects are being cultivated, harvested, and processed to be applied in animal and human nutrition. The inherent microbial contamination of insect matrices requires risk management and decontamination strategies. Thermal sterilization results in unfavorable cooking effects and oxidation of fatty acids. The present study demonstrates the risk management in Acheta domesticus (home cricket) powder with a low-energy (8.7-22.0 mW/cm2, 5 min) semi-direct surface micro discharge (SMD)-cold atmospheric pressure plasma (CAPP). At a plasma power density lower than 22 mW/cm2, no degradation of triglycerides (TG) or increased free fatty acids (FFA) content was detected. For mesophilic bacteria, 1.6 ± 0.1 log10 reductions were achieved, and for Enterobacteriaceae, there were close to 1.9 ± 0.2 log10 reductions in a layer of powder. Colonies of Bacillus cereus, Bacillus subtilis, and Bacillus megaterium were identified via the mass spectral fingerprint analyzed with matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS). The spores of these Bacillus strains resisted to a plasma power density of 22 mW/cm2. Additional inactivation effects at non-thermal, practically non-oxidative conditions are supposed for low-intensity plasma treatments combined with the powder's fluidization.
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Affiliation(s)
- Maria C Pina-Pérez
- Departamento de Microbiologia y Ecología, Universitat de València, Valencia, Spain.,School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
| | - Dolores Rodrigo
- Departamento de Conservación y Calidad, Instituto de Agroquimica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain
| | - Christoph Ellert
- School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
| | - Michael Beyrer
- School of Engineering, Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO VS), Sion, Switzerland
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Kelar Tučeková Z, Vacek L, Krumpolec R, Kelar J, Zemánek M, Černák M, Růžička F. Multi-Hollow Surface Dielectric Barrier Discharge for Bacterial Biofilm Decontamination. Molecules 2021; 26:molecules26040910. [PMID: 33572192 PMCID: PMC7916003 DOI: 10.3390/molecules26040910] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 02/05/2023] Open
Abstract
The plasma-activated gas is capable of decontaminating surfaces of different materials in remote distances. The effect of plasma-activated water vapor on Staphylococcus epidermidis, methicillin-resistant Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli biofilm contamination was investigated on the polypropylene nonwoven textile surface. The robust and technically simple multi-hollow surface dielectric barrier discharge was used as a low-temperature atmospheric plasma source to activate the water-based medium. The germicidal efficiency of short and long-time exposure to plasma-activated water vapor was evaluated by standard microbiological cultivation and fluorescence analysis using a fluorescence multiwell plate reader. The test was repeated in different distances of the contaminated polypropylene nonwoven sample from the surface of the plasma source. The detection of reactive species in plasma-activated gas flow and condensed activated vapor, and thermal and electrical properties of the used plasma source, were measured. The bacterial biofilm decontamination efficiency increased with the exposure time and the plasma source power input. The log reduction of viable biofilm units decreased with the increasing distance from the dielectric surface.
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Affiliation(s)
- Zlata Kelar Tučeková
- Department of Physical Electronics, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, Czech Republic; (R.K.); (J.K.); (M.Z.); (M.Č.)
- Correspondence: ; Tel.: +420-770-100-878
| | - Lukáš Vacek
- The Department of Microbiology, Faculty of Medicine, Masaryk University, St. Anne’s University Hospital, Pekařská 53, 602 00 Brno, Czech Republic; (L.V.); (F.R.)
| | - Richard Krumpolec
- Department of Physical Electronics, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, Czech Republic; (R.K.); (J.K.); (M.Z.); (M.Č.)
| | - Jakub Kelar
- Department of Physical Electronics, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, Czech Republic; (R.K.); (J.K.); (M.Z.); (M.Č.)
| | - Miroslav Zemánek
- Department of Physical Electronics, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, Czech Republic; (R.K.); (J.K.); (M.Z.); (M.Č.)
| | - Mirko Černák
- Department of Physical Electronics, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, Czech Republic; (R.K.); (J.K.); (M.Z.); (M.Č.)
| | - Filip Růžička
- The Department of Microbiology, Faculty of Medicine, Masaryk University, St. Anne’s University Hospital, Pekařská 53, 602 00 Brno, Czech Republic; (L.V.); (F.R.)
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Tanino T, Matsui M, Uehara K, Ohshima T. Inactivation of Bacillus subtilis spores on the surface of small spheres using low-pressure dielectric barrier discharge. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106890] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt. Biomolecules 2020; 10:biom10020267. [PMID: 32050705 PMCID: PMC7072367 DOI: 10.3390/biom10020267] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 02/04/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.
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