Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries

Velebit, Branko; Milojević, Lazar; Baltić, Tatjana; Grković, Nevena; Gummalla, Sanjay; Velebit, Marina; Škoko, Ines; Mojsova, Sandra; Putnik, Predrag

doi:10.1016/j.ifset.2022.103121

Cited by 7 publications

(2 citation statements)

References 70 publications

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“…Plasma is the fourth state of matter and it has been reported to play a significant role in the inactivation of microbes in different fruit and vegetables. However, its efficacy against foodborne pathogens has been highlighted only in one study on Rubus berries (Velebit et al., 2022). The application of cold atmospheric plasma was reported to increase the inactivation of HAV and MNV by 4.32 and 3.10 log 10 .…”

Section: Foodborne Illness and Food Safety Of Rubus Berriesmentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

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Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

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Section: Foodborne Illness and Food Safety Of Rubus Berriesmentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated by gas ionization impede the entry of viruses into host cells and oxidize some amino acids in the VP1 structural domain (shell and protrusion structural domains), thereby destroying the viral coat protein, thus inactivating the virus in the matrix [122,123]. Cold atmospheric plasma (CAP) relies on various plasma sources, including jet, dielectric barrier discharge (DBD) plasma, and corona discharge plasmas [124]. Aboubakr et al treated HuNoV GII.4 in lettuce leaves with DBD plasma-generated CAP for 5 min and observed a 2.6 log 10 reduction in the virus [125].…”

Section: Plasma Processingmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.

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Sustainable and innovative processing of safe and healthy foods

Putnik

2024

Food Chemistry Advances

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Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries

Cited by 7 publications

References 70 publications

Trends in maintaining postharvest freshness and quality of Rubus berries

Trends in maintaining postharvest freshness and quality of Rubus berries

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sustainable and innovative processing of safe and healthy foods

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