Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

Xu, Yingyin; Tian, Ying; Ma, Ruonan; Liu, Q.; Zhang, Jue

doi:10.1016/j.foodchem.2015.10.144

Cited by 334 publications

(267 citation statements)

References 45 publications

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“…() reported the antibacterial ability of PAW as a promising alternative for the inactivation of S. aureus on strawberries, and showed that after long‐term storage for 6 days, the strawberries without any treatments were covered with a mass of gray mold, but almost no visual fungal spoilage was observed on the strawberries treated by sterile distilled water exposed to plasma treatment for 20 min. Xu, Tian, Ma, Liu, and Zhang () also pointed out that PAW was an excellent approach for maintaining the shelf life of postharvest button mushrooms. However, in PAW treatments, the pH values of the PAW are normally found to drop quickly during gas plasma interaction with liquid solutions and then reach to a steady state, and the inactivation is mainly attributed to oxidative stress induced by reactive species.…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

“…Xu et al. () showed PAW for maintaining the shelf life of postharvest button mushrooms, but the activity of SOD varied after exposure to plasma treatment. Their results indicated that compared with control, PAW treatments for different times (5, 10, and 15 min) followed by storage for 7 days elevated the contents of SOD.…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

See 1 more Smart Citation

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

View full text Add to dashboard Cite

show abstract

“…Surface decontamination of food surfaces including red meat, chicken meat, seafood, eggs and fruit and vegetables can be achieved (Xu et al . ; Albertos et al . ; Ekezie et al .…”

Section: Nonthermal Processingmentioning

confidence: 99%

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

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Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

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“…R. Ma11 reported the potential of PAW for inhibiting S. aureus inoculated to strawberries. In addition, Y. Xu12 pointed out that PAW soaking is a promising method for fresh-keeping of postharvest A. bisporus .…”

mentioning

confidence: 99%

Bactericidal Effects against S. aureus and Physicochemical Properties of Plasma Activated Water stored at different temperatures

Shen

Tian

et al. 2016

Sci Rep

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266

222

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Water activated by non-thermal plasma creates an acidified solution containing reactive oxygen and nitrogen species, known as plasma-activated water (PAW). The objective of this study was to investigate the effects of different storage temperatures (25 °C, 4 °C, −20 °C, −80 °C) on bactericidal activities against S. aureus and physicochemical properties of PAW up to 30 days. Interestingly, PAW stored at −80 °C yielded the best antibacterial activity against Staphylococcus aureus, 3~4 log reduction over a 30-day period after PAW generation; meanwhile, PAW stored at 25 °C, 4 °C, and −20 °C, respectively, yielded 0.2~2 log decrease in cell viability after the same exposure and storage time. These results were verified by scanning electron microscope (SEM). The physicochemical properties of PAW stored at different temperatures were evaluated, including pH, oxidation reduction potential (ORP), and hydrogen peroxide, nitrate, nitrite anion and NO radical levels. These findings suggested that bacterial activity of PAW stored at 25 °C, 4 °C, −20 °C decreased over time, and depended on three germicidal factors, specifically ORP, H2O2, and NO3−. Moreover, PAW stored at −80 °C retained bactericidal activity, with NO2− contributing to bactericidal ability in association with H2O2. Our findings provide a basis for PAW storage and practical applications in disinfection and food preservation.

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Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

Cited by 334 publications

References 45 publications

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

Bactericidal Effects against S. aureus and Physicochemical Properties of Plasma Activated Water stored at different temperatures

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