Algal cell inactivation and damage via cold plasma-activated bubbles: Mechanistic insights and process benefits

N.R.H., Rao; X., Chu; Hadinoto, Koentadi; Angelina,; Zhou, Renwu; Zhang, T.; Soltani, Behdad; C.G, Bailey; F.J., Trujillo; G.L., Leslie; S.W., Prescott; P.J., Cullen; Henderson, Rita K.

doi:10.1016/j.cej.2022.140304

Cited by 18 publications

(4 citation statements)

References 84 publications

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“…Recently, various researchers have explored the application of PBAW for inactivation against foodborne pathogens (Baek et al, 2020;Han et al, 2023), algal inactivation and cell damage (Rao, Chu, et al, 2022), and enhancement of essential oil extracts (Sharanyakanth et al, 2021). Research by Rao, Chu et al (2022) stated that air-PBAW and O 2 -PBAW were equally effective in the immediate and long-term reduction of cell numbers (65%-100% MilliQ) and increasing cell damage and inactivation (100% in MilliQ) of Chlorella vulgaris-laden. Moreover, PBAW (185 V, 90 min treatment time, and 0.5 mm bubble size) increased essential oils yield and extraction efficiency from 2.4% to 3.2% and 55.9% to 74.4%, respectively (Sharanyakanth et al, 2021).…”

Section: Plasma Bubble Activated Watermentioning

confidence: 99%

“…Recently, various researchers have explored the application of PBAW for inactivation against foodborne pathogens (Baek et al., 2020; Han et al., 2023), algal inactivation and cell damage (Rao, Chu, et al., 2022), and enhancement of essential oil extracts (Sharanyakanth et al., 2021). Research by Rao, Chu et al.…”

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

“…Research by Rao, Chu et al. (2022) stated that air‐PBAW and O 2 ‐PBAW were equally effective in the immediate and long‐term reduction of cell numbers (65%–100% Milli Q ) and increasing cell damage and inactivation (100% in Milli Q ) of Chlorella vulgaris ‐laden. Moreover, PBAW (185 V, 90 min treatment time, and 0.5 mm bubble size) increased essential oils yield and extraction efficiency from 2.4% to 3.2% and 55.9% to 74.4%, respectively (Sharanyakanth et al., 2021).…”

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

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Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs.

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Section: Plasma Bubble Activated Watermentioning

confidence: 99%

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

Section: Activated Water Systems: An Overviewmentioning

confidence: 99%

See 1 more Smart Citation

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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“…Recently, multiphase plasma discharge via plasma bubbles has attracted many researchers because of its unique advantages in improving the rates of chemical reactions and the mass transfer of gaseous plasma‐induced reactive species entering into the water, facilitating large volume plasma in water, and its excellent energy efficiency. Hence, this enhances the performance of plasma reactors in bacterial inactivation, algae treatment, and pollutant degradation (Hong et al., 2021; Mai‐Prochnow et al., 2021; Rao et al., 2023; Sommers & Foster, 2014; Zhou et al., 2021).…”

Section: Generation Of Pawmentioning

confidence: 99%

A review on plasma‐activated water and its application in the meat industry

Hadinoto,

Niemira,

Trujillo

2023

Comp Rev Food Sci Food Safe

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Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma‐activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short‐lived and long‐lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non‐thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy‐efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.

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Synergistic cytotoxicity effect of ultrasound and plasma microbubble in glioblastoma 3D tumor sphere model

Wanigasekara,

Cullen,

Tiwari

et al. 2024

Plasma Processes & Polymers

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The combined application of ultrasound (US) and plasma microbubble (PMB) is a promising technology against glioblastoma (GBM). Here, we determined the effects of US and PMB (alone and combined) on U‐251 MG GBM and A431 epidermoid carcinoma spheroids under different conditions. The synergistic treatment of US‐ and PMB‐induced tumor sphere cell death in a time‐, dose‐, treatment frequency‐, and reactive oxygen species dependent manner, while multiple treatments augmented this effect. Synergistic treatments significantly reduced three‐dimensional GBM spheroid regrowth and cell proliferation while inducing cytotoxicity, spheroid shrinkage, and damage to the tumor microenvironment. PMB‐induced cytotoxicity throughout the tumor sphere, likely via long‐lived reactive oxygen and nitrogen species (H2O2, NO2−, and NO3−) and other reactive species.

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Algal cell inactivation and damage via cold plasma-activated bubbles: Mechanistic insights and process benefits

Cited by 18 publications

References 84 publications

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

A review on plasma‐activated water and its application in the meat industry

Synergistic cytotoxicity effect of ultrasound and plasma microbubble in glioblastoma 3D tumor sphere model

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