Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables

Mao, Lili; Mhaske, Pranita; Zing, Xin; Kasapis, Stefan; Majzoobi, Mahsa; Farahnaky, Asgar

doi:10.1016/j.tifs.2021.07.002

Cited by 51 publications

(15 citation statements)

References 106 publications

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“…Plasma can be classified based on the type of generation, gas and pressure used for generation, and the mode of application on the food material (Zhang et al, 2019). In case of treating liquid foods using cold plasma, the reactive species in plasma can interact with the whole volume of liquid, whereas in terms of solid foods penetration, reactive species forms a major hindrance (Mao et al, 2021). The reaction of plasma with liquid is more prominent as it has more interaction between food components and also produces additional long‐life reactive species such as H 2 O 2 , HO 2 , nitrites, peroxides, peroxynitrite, and nitrates (Wende et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile aroma compounds in cold plasma‐treated milk

Manoharan

Stephen

Mohan

et al. 2022

Food Processing Preservation

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This work characterizes the oxidative changes that different plasma processing imparts on milk through volatile components analysis. Cow milk was subjected separately to two plasma treatments (plasma bubbling and low‐pressure plasma) and in combination. Plasma altered the milk's volatile nature in both treatments; the combination amplified the volatiles produced. The maximum of 1.23 log10 microbial reduction was obtained when plasma treatments were combined together; however, the microbial count had less impact on volatile changes in the milk. Whereas, an increase in carbonyl (2.42 to 8.18 n mol/ml) and malondialdehyde (0.337 to 0.562 mg MDA/l) contents were highly correlated with the volatile changes in the milk. Overall, the type of plasma application into milk was observed to be an important parameter for increasing the efficiency of the processing; combining two plasma treatments produced a positive synergistic effect in microbial reduction; however, it increased the oxidation of milk. Novelty impact statement This study focuses on the investigation of the impact of different cold plasma application and its combination on milk. Though, there are many studies on combination of plasma with other treatments, to the best of our knowledge this is the first study to combine two plasma processing methods (plasma bubbling and low‐pressure plasma). It helps in understanding which plasma application has more impact and also their synergistic effect on milk with the aid of volatile compound, microbial, and oxidative analysis.

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Section: Introductionmentioning

confidence: 99%

Characterization of volatile aroma compounds in cold plasma‐treated milk

Manoharan

Stephen

Mohan

et al. 2022

Food Processing Preservation

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“…32 It is also suggested that the intense bombardment of the radicals causes surface lesions leading to etching, severely affecting Gramnegative bacteria. 33 Firstly, the RS oxidizes lipids, enzymes, and cytoskeletal proteins in the cell membrane and damages the cell wall. In comparison, DNA damage is caused by high-energy UV photons released from excited atoms or molecules at 220 to 280 nm.…”

Section: Microbial Destruction and Inactivation Mechanismmentioning

confidence: 99%

Plasma processing: a sustainable technology in agri-food processing

Rajan

Boopathy

Radhakrishnan

et al. 2023

Sustainable Food Technol.

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“…Therefore, fungi require a significantly shorter time of plasma application for sterilization than bacteria. Mao et al have claimed that membrane disruption may occur due to the effect of plasma-generated oxidizing species on membrane components [19]. Other researchers stated that membrane fracture after plasma application could be due to charge accumulation on the membrane's outer surface.…”

Section: Microbial Load Assessmentmentioning

confidence: 99%

Evaluation of Cold Plasma Effect on Shelf Life, Physicochemical and Organoleptic Properties of Cucumber (Cucumis Sativus Var. Negin)

Yarabbi¹,

Roshanak²,

Hadizadeh³

et al. 2023

AustinJNutriFoodSci

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Non-thermal plasma is a new technique to reduce the microbial load in fresh fruits and vegetables, which can decontaminate the surfaces of fresh food products. This research used the atmospheric pressure jet discharge plasma of argon gas to treat cucumber samples. The treatments included two power levels (voltage of 17 volts with a current intensity of 2.66 amps and voltage of 10 volts with a current intensity of 0.86 amps) and four-time levels of plasma application (0, 2, 4, and 6 minutes) on the surface of cucumber samples. Cucumbers’ microbial, qualitative, and sensory characteristics were measured after plasma application and during storage at 250C in three periods, the first, fifth, and tenth days after plasma application. The results of the microbial analysis in plasma-treated samples with the machine’s high power showed a decrease of 2.59 logarithmic cycles in the total count and 1.388 logarithmic cycles in mold and yeast. No significant difference was observed between the tissue hardness and color indices of the treated samples immediately after plasma application and the corresponding values of the control sample in both powers. Examining the quality indicators of cucumber samples during storage showed the superiority of the treated samples compared to the control samples. The sensory evaluation of cucumber samples indicated that plasma had no adverse effect on the sensory characteristics of cucumbers. The aroma characteristics and general acceptability of the plasma-treated samples were significantly better than the control samples during the storage period. Based on the results, cold plasma is a new method for food processing. Due to its non-thermal nature, this technique can be a suitable alternative to other techniques used for the decontamination, pasteurization, and sterilization of food products, especially heat-sensitive products.

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Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables

Cited by 51 publications

References 106 publications

Characterization of volatile aroma compounds in cold plasma‐treated milk

Characterization of volatile aroma compounds in cold plasma‐treated milk

Plasma processing: a sustainable technology in agri-food processing

Evaluation of Cold Plasma Effect on Shelf Life, Physicochemical and Organoleptic Properties of Cucumber (Cucumis Sativus Var. Negin)

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