Decontamination of whole black pepper using different cold atmospheric pressure plasma applications

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

“…, the initial TVCs of ACP‐treated and untreated samples were 1.58 ± 0.25 and 3.01 ± 0.45 log CFU g − 1 fish flesh respectively. ACP can inactivate a wide range of microorganisms . Subsequently, the microorganisms in the treated and untreated groups gradually proliferated at different rates as the storage time was prolonged.…”

“…A majority of chub mackerel are subjected to cold storage and freezing, but these methods are unable to suppress spoilage completely, and reactions related to quality deterioration may still occur under these chilled storage conditions . Other methods, including the addition of synthetic preservatives and irradiation with gamma rays, have gained poor consumer acceptance . Therefore safe and effective decontamination strategies should be established for perishable seafood.…”

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

“…The microwave had a frequency of 2.45 GHz and a power of 12 kW. The process gas was air with a gas flow of 18 slm and the microwave plasma had a peak temperature of about 3700 K. An optical emission spectrum of the used microwave plasma torch is described in Pipa, Andrasch, Rackow, Ehlbeck, and Weltmann (2012) and a detailed description of the experimental set-up is given in Hertwig, Reineke, Ehlbeck, Knorr, and Schlüter (2015).…”

Effect of cold plasma on essential oil content and composition of lemon verbena

“…It is a nonthermal method and enables the elimination of vegetative bacteria, bacterial endospores, molds, and yeasts under nonthermal conditions (Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Kim et al., ). Several studies have been reported on decontaminating effect of cold plasma on agricultural products (Baier et al., ; Basaran, Basaran‐Akgul, & Oksu, ; Jahid, Han, & Ha, ; Kim & Min, ; Lacombe et al., ; Lee, Kim, Chung, & Min, ; Misra et al., ; Niemira & Sites, ; Ouf, Basher, & Mohamed, ; Tappi et al., ), and on spices in particular (Grabowski, Strzelczak, & Dąbrowski, ; Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Hertwig, Reineke, Ehlbeck, Knorr, et al., ; Kim, Oh, Won, Lee, & Min, ; Kim et al., ). However, information about its impact on the quantity and quality of the active ingredients is limited.…”