Effects of plasma-activated water on overall quality of fresh goji berries during storage

Cong, Kaiping; Li, Tingting; Wu, Caie; Zeng, Kaifang; Zhang, Jian-Hao; Fan, Gongjian; Pan, Yue; Wang, Jiahong; Suo, Andi

doi:10.1016/j.scienta.2021.110650

Cited by 30 publications

(12 citation statements)

References 40 publications

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“…Zhao et al [ 41 ] studied the change of malondialdehyde (MDA) content in button mushrooms after PAW treatment and saw a significant decrease compared to control when stored for 12 days. A similar observation was also seen in goji berries [ 108 ]. These findings showed the effectiveness of PAW in reducing membrane lipid peroxidation.…”

Section: Impact Of Paw On Food Qualitysupporting

confidence: 83%

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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Rahman

Hasan

Islam

et al. 2022

IJERPH

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Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.

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Section: Impact Of Paw On Food Qualitysupporting

confidence: 83%

“…Moreover, after storage, fresh-cut pears [ 88 ] and shiitake mushrooms [ 42 ] showed better texture firmness value compared to the control. PAW treatment also marginally delayed the softening of fresh-cut apples [ 87 ] and goji berries [ 108 ] during storage.…”

Section: Impact Of Paw On Food Qualitymentioning

confidence: 99%

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Rahman

Hasan

Islam

et al. 2022

IJERPH

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“…The postharvest quality of strawberry fruit is affected by a variety of internal and external factors (Cong et al ., 2022). Microbial spoilage is a major factor contributing to the postharvest spoilage of fresh strawberries (Chang et al ., 2023).…”

Section: Discussionmentioning

confidence: 99%

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Chen,

Li,

Zhu

et al. 2023

Int J of Food Sci Tech

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SummaryThe short shelf life of fresh strawberries limits its marketing potential, despite its valuable economic and nutritional benefits. An environmentally friendly fresh‐keeping paper was prepared with oregano essential oil (OEO) and tea polyphenols (TP) and used in the storage of strawberries. Results showed that, during the late storage period, the TP and OEO fresh‐keeping paper treatments reduced malondialdehyde (MDA) content by 29.04% and 34.47%, respectively, compared with the control samples. The treatments also reduced decay incidence, weight loss, epidermal microorganisms and total anthocyanins content (TAC). Furthermore, the treatments reduce polyphenol oxidase (PPO) activity, delay the colour development and maintain better sensory attributes. Notably, OEO fresh‐keeping paper treatment not only increased the titratable acidity (TA) and total soluble solids (TSS) content but also improved the scavenging ability of reactive oxygen species by maintaining high levels of superoxide dismutase (SOD) and catalase (CAT) activity. These results demonstrated that fresh‐keeping paper treatment has the potential to extend the post‐harvest life of strawberries and improve their quality.

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“…and B. cinerea are still able to absorb fruit nutrients at low temperatures to maintain growth [ 10 , 11 , 12 ]. Therefore, dipping fruit in agentia has become an important measure to remove pathogenic microorganisms [ 13 , 14 , 15 ]. Dipping fruit in chemical pesticides can effectively remove pathogens during the storage period; however, non-standardized operations easily result in excessive pesticide residues on fruit, resulting in greater harm than benefit [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Magnolol Loaded on Carboxymethyl Chitosan Particles Improved the Antimicrobial Resistance and Storability of Kiwifruits

Long

et al. 2023

Foods

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Magnolol is a natural compound extracted from the traditional Chinese medicine Magnolia officinalis, which exhibits antimicrobial properties. However, magnolol is insoluble in water and consists of a phenolic hydroxyl group, which is volatile; these factors hinder its application. In this study, a safe and environmentally friendly method to improve the microbial resistance and storability of harvested fruits is developed using the water-soluble carrier carboxymethyl chitosan (CMCS) and magnolol. Magnolol was loaded on CMCS particles to form Magnolol@CMCS antimicrobial particles, a preservation coating agent. Magnolol@CMCS particles effectively solved the problems of water insolubility and agglomeration of magnolol and reduced the size distribution D50 value of magnolol from 0.749 to 0.213 μm. Magnolol@CMCS particles showed greater toxicity against Staphylococcus aureus, Escherichia coli, and Botryosphaeria dothidea than that of magnolol alone, with effective medium concentration (EC50) values of 0.9408, 142.4144, and 8.8028 μg/mL, respectively. Kiwifruit treated with the Magnolol@CMCS solution showed delayed changes in fruit hardness and soluble solid and dry matter contents and significantly higher ascorbic acid (vitamin C) and soluble total sugar contents and sugar:acid ratios compared with that of the control fruit. In addition, no disease spots were observed on fruit treated with the Magnolol@CMCS solution within 7 days after inoculation with B. dothidea. In conclusion, Magnolol@CMCS particles showed antimicrobial activity on harvested fruits, effectively delayed the hardness and nutritional changes of fruits during storage, and improved the storability of kiwifruit.

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Effects of plasma-activated water on overall quality of fresh goji berries during storage

Cited by 30 publications

References 40 publications

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

Magnolol Loaded on Carboxymethyl Chitosan Particles Improved the Antimicrobial Resistance and Storability of Kiwifruits

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