Effects of nonthermal plasma-activated water on the microbial sterilization and storage quality of blueberry

Gan, Zhilin; Zhang, Yuyu; Gao, Weiman; Wang, Simin; Liu, Yue; Xiao, Yuhang; Zhuang, Xibing; Sun, Ailing; Wang, Ruixue

doi:10.1016/j.fbio.2022.101857

Cited by 25 publications

(4 citation statements)

References 38 publications

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“…Rivero et al (2022) proposed that the synergetic effect of NO − 2 , ONOO − , and low pH leads the destruction of bacterial cells. However, few researchers have proposed that the ROS in PAW are also responsible for the microbial inactivation of PAW by initiating lipid peroxidation in the cell membrane (Gan et al, 2022;Perinban et al, 2022). Han et al (2022) reported that •O 2 − has a key role in the mechanism of antimicrobial inactivation induced by PAW while NO − 2 and NO − 3 with pH drop acted as the supporting agents in the inactivation.…”

Section: Microbial Inactivation By Pawmentioning

confidence: 99%

“…(2022) proposed that the synergetic effect of

{\mathrm{NO}}_2^ -

, ONOO - , and low pH leads the destruction of bacterial cells. However, few researchers have proposed that the ROS in PAW are also responsible for the microbial inactivation of PAW by initiating lipid peroxidation in the cell membrane (Gan et al., 2022; Perinban et al., 2022). Han et al.…”

Section: Microbial Inactivation By Pawmentioning

confidence: 99%

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A review on plasma‐activated water and its application in the meat industry

Hadinoto,

Niemira,

Trujillo

2023

Comp Rev Food Sci Food Safe

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Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma‐activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short‐lived and long‐lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non‐thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy‐efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.

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Section: Microbial Inactivation By Pawmentioning

confidence: 99%

“…(2022) proposed that the synergetic effect of

{\mathrm{NO}}_2^ -

Section: Microbial Inactivation By Pawmentioning

confidence: 99%

A review on plasma‐activated water and its application in the meat industry

Hadinoto,

Niemira,

Trujillo

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Furthermore, PAW exhibits favorable permeability characteristics, enabling it to effectively infiltrate minuscule voids and crevices within food substances, consequently enhancing its disinfectant properties ( 14 ). In the study by Gan et al ( 15 ), PAW was employed to treat Escherichia coli and Staphylococcus aureus on blueberries, demonstrating its effectiveness in reducing microorganisms. In another study by Liu et al ( 16 ), PAW treatment destroyed the cell wall of Shewanella putrefaciens , leading to an increase in cell membrane permeability, efflux of intracellular proteins and nucleic acids, and ultimately cell death.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei

Zhang,

Wei,

et al. 2024

Front. Nutr.

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In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products.

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“…Plasma gas can be discharged into water, which changes the physicochemical properties of the solution and results in the generation of a large variety of reactive species, such as hydrogen peroxide (H 2 O 2 ), nitrite ions (NO 2 − ), nitrate ions (NO 3 − ), superoxide anion radicals (·O 2 − ), and hydroxyl radicals (·OH) ( 20 ). The generated solution, called plasma-activated water (PAW), has demonstrated antimicrobial power in the treatment of strawberries ( 21 ), blueberries ( 22 ), grapes ( 23 ), tomatoes ( 24 ), mushrooms ( 25 ), and leafy greens ( 26 , 27 ). PAW technology represents a critically needed alternative to toxic chlorine-based sanitizers, and it requires only air, tap water, a plasma generator, and electricity to run.…”

Section: Introductionmentioning

confidence: 99%