Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

Giannoglou, Marianna; Dimitrakellis, Panagiotis; Efthimiadou, Αspasia; Gogolides, Εvangelos; Katsaros, George

doi:10.1007/s12393-020-09248-7

Cited by 36 publications

(50 citation statements)

References 34 publications

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“…[3] Cold atmospheric plasma (CAP) treatment is an emerging nonthermal antimicrobial technology with great potential for application in the food industry, especially for heat-sensitive products. [11][12][13][14][15][16] CAP is a partially ionized gas consisting of electrons, ions, neutral atoms, and molecules, as well as free radicals, excited species, and photons. It is sustained by electrical discharges and has already been applied successfully for materials processing for several applications.…”

Section: Introductionmentioning

confidence: 99%

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Dimitrakellis

Giannoglou

Xanthou

et al. 2021

Plasma Processes & Polymers

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Plasma-activated water (PAW) was investigated as a "green" antimicrobial washing agent for decontamination of ready-to-eat rocket salads. PAW was generated using a dielectric barrier discharge jet and the plasma chemistry was correlated to the PAW characteristics. The low helium flow rates favored the NO x formation and resulted also in higher reactive species concentration upon storage. PAW activity was retained even after 12 days of storage at low temperatures. The application of fresh and 7-days-stored PAW as washing agents resulted in significant microbial load reduction, whereas the quality indices of PAW-treated rocket leaves were retained. Finally, the PAW treatment increased the shelf-life of the leafy salad by a factor of ~2.5 upon storage at 5°C, demonstrating the potential application of plasma technology in the processing and shelf-life extension of sensitive food products.

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Section: Introductionmentioning

confidence: 99%

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Dimitrakellis

Giannoglou

Xanthou

et al. 2021

Plasma Processes & Polymers

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“…Findings attributed reduced degradation as an effect of microbial and enzymatic inhibition by CP. No significant difference in the hardness values of sea bream fillet treated with CP was observed (Giannoglou et al, 2020). Application of PEF reduced shear force by 3.27 N with application of PEF at 15kV (Shiekh & Benjakul, 2020b).…”

Section: Oxidation Of Protein and Lipidmentioning

confidence: 80%

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Rathod

Kulawik

Özoğul

et al. 2021

Int J of Food Sci Tech

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Seafood and seafood products (SSPs) are highly perishable foods due to their chemical composition (high moisture content and nutrients). They are regarded as highly sensitive to different processing technologies. SSPs are subjected to various processing conditions with intent to extend their shelf life, quality and minimal nutritional degradation. Recently developed non-thermal technologies (NTTs) have proved their efficacy in inactivation of microorganisms and enzymatic activities, enhancing the shelf life while maintaining the nutritional quality. Considering the significant impacts of NTTs on shelf life extension and maintaining quality parameters, it has attracted considerable interest by scientific communities and commercial applications in some cases. Thus, this article focuses on recent developments in the application of NTTs namely, cold plasma, pulsed electric field and high hydrostatic pressure as well as advantages and limitations of NTTs. In addition, their impacts on microbiological, physicochemical, quality and safety of SSPs are elucidated.

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“…Perishable food products were selected for the evaluation of the efficacy of CAP treatment in the food container. Sea bream fillets [17] , fresh-cut rocket leaves [18] and whole fresh strawberries were the products tested under the CAP inside the food container. Total plate count load was the main quality index for the comparison of CAP treated and untreated samples immediately after treatment.…”

Section: Methods Validationmentioning

confidence: 99%

Food container employing a cold atmospheric plasma source for prolonged preservation of plant and animal origin food products

Dimitrakellis

Giannoglou²,

Zeniou

et al. 2021

MethodsX

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Cold Atmospheric Plasma is a non-thermal processing technology with great potential for application to food products as it can effectively reduce the microbial load, leading to substantial shelf-life extension. Herein, we present an easy-to-build and cost-effective Surface Dielectric Barrier Discharge (SDBD) plasma source adjusted to the plastic lid of a common commercial food container made of transparent glass. Implementation and evaluation of plasma treatment in real perishable food products such as sea bream fillets, fresh-cut rocket salads and fresh whole strawberries showed that such device might be efficiently used in-storage for the extension of their shelf-life. Easy-to-build and cost-effective SDBD plasma source adjusted in a food container for generation of antimicrobial RONS in proximity to treated food product Treatment of perishable food products by reducing their initial microbial load In-storage treatment efficient for perishable food products shelf-life extension

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Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life

Cited by 36 publications

References 34 publications

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Food container employing a cold atmospheric plasma source for prolonged preservation of plant and animal origin food products

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