An investigation of inactivation mechanisms of <scp><i>Bacillus amyloliquefaciens</i></scp> spores in non‐thermal plasma of ambient air

Huang, Yaohua; Ye, X. Philip; Doona, Christopher J.; Feeherry, Florence E.; Radosevich, Mark; Wang, Siqun

doi:10.1002/jsfa.9198

Cited by 23 publications

(13 citation statements)

References 55 publications

(112 reference statements)

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“…Active substances in NTP (such as reactive oxygen species, free groups, etc.) react with proteins and nucleic acids in microorganisms, disrupting the normal function of the microorganisms [ 106 , 107 ].…”

Section: Analysis Of Fruits and Vegetables Cleaning Processmentioning

confidence: 99%

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

Zhou

Sarpong²,

Zhou³

2022

Foods

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In an era of rapid technological development, ultrasound technology is being used in a wide range of industries. The use of ultrasound technology in fruit and vegetable processing to improve production efficiency and product quality has been an important research topic. The cleaning of whole fresh fruits and vegetables is an important part of fruit and vegetable processing. This paper discusses the development process of components of the ultrasonic equipment, the application of ultrasonic technology in fruit and vegetable cleaning, and the research advances in ultrasonic cleaning technology. Moreover, the feasibility of ultrasonication of fruits and vegetables for cleaning from the perspectives of microbial inactivation, commodity storage, and sensory analysis were discussed. Finally, the paper identified the inevitable disadvantages of cavitation noise, erosion, and tissue damage in fruit and vegetable processing and points out the future directions of ultrasonic fruit and vegetable cleaning technology.

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Section: Analysis Of Fruits and Vegetables Cleaning Processmentioning

confidence: 99%

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

Zhou

Sarpong²,

Zhou³

2022

Foods

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“…It has been presumed that the physical and chemical factors could act independently or in synergy in plasma treatments. Multiple mechanisms participating in plasma-cell interactions have been described: (a) pore formation and cell erosion through etching by atomic and molecular radicals, (b) photo-desorption and subsequent chemical bond breakage, (c) direct DNA destruction triggered by UV irradiation and reactive species, and (d) formation, diffusion, and accumulation of oxygenated species that induce oxidative damage to lipids, proteins (cysteine and amino acids with aromatic rings), polysaccharides, and DNA (Takai et al 2012;Lackmann et al 2013;Graves 2014;Arjunan et al 2015;Edengeiser et al 2015;Van Der Paal et al 2016;Brun et al 2018;Handorf et al 2018;Huang et al 2018;Ji et al 2018;Sakudo et al 2018;Šimončicová et al 2018).…”

Section: Mode Of Plasma Actionmentioning

confidence: 99%

“…CAPP applications in microbial decontamination has become especially important when traditional disinfection techniques fail or the inactivation of resistant bacterial strains such as methicillin-resistant S. aureus (Liao et al 2018a) or sporeforming Bacillus amyloliquefaciens (Huang et al 2018) has to be eradicated. The differences related to cell structure, size, cell density, metabolic activity, and ability to deal with reactive molecules in microorganisms still remain not well understood.…”

Section: Bacterial Decontaminationmentioning

confidence: 99%

Technical applications of plasma treatments: current state and perspectives

Šimončicová

Kryštofová

Medvecká

et al. 2019

Appl Microbiol Biotechnol

130

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Rapidly evolving cold atmospheric pressure plasma (CAPP)-based technology has been actively used not only in bioresearch but also in biotechnology, food safety and processing, agriculture, and medicine. High variability in plasma device configurations and electrode layouts has accelerated non-thermal plasma applications in treatment of various biomaterials and surfaces of all sizes. Mode of cold plasma action is likely associated with synergistic effect of biologically active plasma components, such as UV radiation or reactive species. CAPP has been employed in inactivation of viruses, to combat resistant microorganisms (antibiotic resistant bacteria, spores, biofilms, fungi) and tumors, to degrade toxins, to modify surfaces and their properties, to increase microbial production of compounds, and to facilitate wound healing, blood coagulation, and teeth whitening. The minireview provides a brief overview of non-thermal plasma sources and recent achievements in biological sciences. We have also included pros and cons of CAPP technologies as well as future directions in biosciences and their respective industrial fields.

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“…NTP also affects biomolecules by inducing changes in their chemical properties or structures, leading, for example, to reduced enzyme activity and other desirable functional or molecular alterations. [49][50][51][52] In an exemplified study, cold plasma was noted to effectively reduce the number of pathogenic bacteria such as E. coli and Salmonella on apple; the longer the treatment time, the greater the decrease in the number of pathogenic bacteria. 53 In another study, where chub mackerel was treated with atmospheric cold plasma, it was found that the chemical, microbiological, and sensory properties of the fish remained the best when treatment was conducted at 60 kV for 60 s. Atmospheric cold plasma treatment not only prolonged the shelf life of the fish, but also inhibited lipid oxidation without destroying the fish tissue structure.…”

Section: Combined Ultrasonic Cleaning With Ozonementioning

confidence: 99%

“…NTP can effectively inactivate bacteria, fungi, viruses, and other microorganisms on food surfaces. NTP also affects biomolecules by inducing changes in their chemical properties or structures, leading, for example, to reduced enzyme activity and other desirable functional or molecular alterations 49–52 …”

Section: Ultrasonic and Ultrasound‐assisted Cleaning Technologiesmentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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An investigation of inactivation mechanisms of Bacillus amyloliquefaciens spores in non‐thermal plasma of ambient air

Cited by 23 publications

References 55 publications

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

Technical applications of plasma treatments: current state and perspectives

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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