Atmospheric cold plasma interactions with modified atmosphere packaging inducer gases for safe food preservation

Han, Lianshu; Boehm, Daniela; Amias, E.; Milosavljević, Vladimir; Cullen, Patrick J.; Bourke, Paula

doi:10.1016/j.ifset.2016.09.026

Cited by 65 publications

(31 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…used gliding arc plasma to remove pesticide residues in mango and achieved the largest degradation of chlorpyrifos (74.0%) and cypermethrin (62.9%) at 5 L min −1 argon flow rate after 5 min without significantly changing the quality of the mango. Plasma generates free radicals, electrons, ions, UV and ozone, meanwhile, along with the high‐energy electrons colliding with chemical bonds, free radicals excite chemical reactions, and accomplishes a green and efficient degradation of pesticides on food surface . Yet to the best of our knowledge, many studies of plasma treatment are focusing on pesticide elimination on fruits and vegetables, few have been completed on grain.…”

Section: Introductionmentioning

confidence: 99%

Argon plasma effects on maize: pesticide degradation and quality changes

Feng

Liu

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: During planting, storage and transportation of maize excessive amounts of pesticides are used to ensure production, resulting in pesticide residues on the maize that can threaten human health. Plasma, compared with other technologies, has been widely regarded as a green, safe and promising technology for surface decontamination to ensure maize safety and quality. RESULTS: The aim of this study is to discuss plasma effects on the degradation of chlorpyrifos and carbaryl on maize surfaceand the changes of treated maize quality. Results achieved the largest degradation efficiency of chlorpyrifos and carbaryl, up to 91.5% and 73.1%, respectively. The physical changes of maize were observed by scanning electron microscopy (SEM), showing a decrease in contact angle, an increase in surface free energy and polar component, leading to improved hydrophilicity of the treated maize. There was no significant change of vitamin B 2 content of maize. A significant increase of acid value and decrease of moisture content and starch content were observed within acceptable limits. CONCLUSION: It is reasonable to believe that argon plasma treatment enhances the edible safety of maize while maintaining maize quality.

show abstract

Section: Introductionmentioning

confidence: 99%

Argon plasma effects on maize: pesticide degradation and quality changes

Feng

Liu

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…A similar effect was observed in this study where ACP treatment of 10 min and 24 hr or 7 days of post‐treatment storage resulted in greater reductions in L. monocytogenes cells compared to samples treated for 5 min and stored for 24 hr or 7 days (Figure 3A and 3B). The lethal effect of post‐treatment storage on the microbial survival was documented by others (Han et al., 2016; Misra et al., 2018; Rød et al., 2012). Along with ACP treatment, post‐treatment storage at 4 °C may have resulted in lower counts due to the presence of reactive species in MAP1.…”

Section: Resultsmentioning

confidence: 61%

“…A modified atmosphere containing oxygen at ambient concentration (MAP1) resulted in highest inactivation of L. monocytogenes in comparison to atmospheres containing no oxygen or a very trace amount as an impurity (MAP2 and MAP3) (Figure 2A and 2C). The influence of higher oxygen concentration on ACP inactivation efficacy has previously been reported (Han et al., 2016; Laroussi & Leipold, 2004). Plasma discharge in a process gas mixture containing oxygen produces highly ROS such as ozone (O 3 ), hydrogen peroxide, nitrous gases, singlet oxygen, superoxide's, and hydroxyl radicals (Table 1 and Figure 1).…”

Section: Resultsmentioning

confidence: 75%

“…Han et al. (2016) used a cell recovery model to predict the impact of ACP treatment, in combination with refrigerated storage and proposed a treatment time‐dependent response of cell recovery after post‐treatment refrigerated storage. A similar effect was observed in this study where ACP treatment of 10 min and 24 hr or 7 days of post‐treatment storage resulted in greater reductions in L. monocytogenes cells compared to samples treated for 5 min and stored for 24 hr or 7 days (Figure 3A and 3B).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Yadav

Spinelli

Misra

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Listeria monocytogenes is often responsible for postprocessing contamination of ready-to-eat (RTE) products including cooked ham. As an emerging technology, atmospheric cold plasma (ACP) has the potential to inactivate L. monocytogenes in packaged RTE meats. The objectives of this study were to evaluate the effect of treatment time, modified atmosphere gas compositions (MAP), ham formulation, and post-treatment storage (1 and 7 days at 4°C) on the reduction of a five-strain cocktail of L. monocytogenes and quality changes in ham subjected to in-package ACP treatment. Initial average cells population on ham surfaces were 8 log CFU/cm 2 . The ACP treatment time and gas composition significantly (P < 0.05) influenced the inactivation of L. monocytogenes, irrespective of ham formulations. When MAP1 (20% O 2 + 40% CO 2 + 40% N 2 ) was used, there was a significantly higher log reduction (>2 log reduction) in L. monocytogenes on ham in comparison to MAP2 (50% CO 2 + 50% N 2 ) and MAP3 (100% CO 2 ), irrespective of ham formulation. Addition of preservatives (that is, 0.1% sodium diacetate and 1.4% sodium lactate) or bacteriocins (that is, 0.05% of a partially purified culture ferment from Carnobacterium maltaromaticum UAL 307) did not significantly reduce cell counts of L. monocytogenes after ACP treatment. Regardless of type of ham, storage of 24 hr after ACP treatment significantly reduced cells counts of L. monocytogenes to approximately 4 log CFU/cm 2 . Following 7 days of storage after ACP treatment, L. monocytogenes counts were below the detection limit (>6 log reduction) when samples were stored in MAP1. However, there were significant changes in lipid oxidation and color after post-treatment storage. In conclusion, the antimicrobial efficacy of ACP is strongly influenced by gas composition inside the package and post-treatment storage.Practical Application: Surface contamination of RTE ham with L. monocytogenes may occur during processing steps such as slicing and packaging. In-package ACP is an emerging nonthermal technology, which can be used as a postpackaging decontamination step in industrial settings. This study demonstrated the influence of in-package gas composition, treatment time, post-treatment storage, and ham formulation on L. monocytogenes inactivation efficacy of ACP. Results of present study will be helpful to optimize in-package ACP treatment and storage conditions to reduce L. monocytogenes, while maintaining the quality of ham.

show abstract

“…Staphylococcus aureus. [18] The study examined three MAP gas mixtures of, 70% N2 + 30% CO2, 90% N2 + 10% O2 and 70% O2 + 30% CO2 along with reference to atmospheric air. While the capacity for ROS generation was mainly dependent on the oxygen content of the gases, RNS formation was governed by both the nitrogen content and the presence of oxygen.…”

Section: Inducer Gasesmentioning

confidence: 99%

Translation of plasma technology from the lab to the food industry

Cullen¹,

Lalor²,

Scally³

et al. 2017

Plasma Processes & Polymers

144

View full text Add to dashboard Cite

The potential of cold plasma as a food processing aid has been demonstrated for a range of processes and products. The potential applications of plasma technology are extensive and include: microbial decontamination, pest control, toxin elimination, food and package functionalisation and many others. However, studies reported to date have principally been at laboratory scale. This paper discusses the status and challenges of transferring the technology to the industry. The major challenges discussed for adoption of atmospheric plasma as a food processing tool by industry are: 1) demonstration of product/process specific efficacies; 2) development of process compatible technology designs and scale-up; 3) effective process control and validation; 4) regulatory approval and 5) consumer acceptance.

show abstract

Atmospheric cold plasma interactions with modified atmosphere packaging inducer gases for safe food preservation

Cited by 65 publications

References 33 publications

Argon plasma effects on maize: pesticide degradation and quality changes

Argon plasma effects on maize: pesticide degradation and quality changes

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Translation of plasma technology from the lab to the food industry

Contact Info

Product

Resources

About