Enhancement of Haskap Vacuum Freeze-Drying Efficiency and Quality Attributes Using Cold Plasma Pretreatment

Li, Jiangfei; Zhou, Yajun; Lu, Weihong

doi:10.1007/s11947-023-03186-y

Food Bioprocess Technol

2023

DOI: 10.1007/s11947-023-03186-y

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Enhancement of Haskap Vacuum Freeze-Drying Efficiency and Quality Attributes Using Cold Plasma Pretreatment

Jiangfei Li,

Yajun Zhou,

Weihong Lu

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2024

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Cited by 7 publications

References 59 publications

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Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Yanclo,

Sigge,

Belay

et al. 2024

Food Bioprocess Technol

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Alternative pre-treatment strategies before drying offer the prospect to minimize drying time, replacing the use of chemicals, and preserving quality of dried fresh products. This study explored the application of low-pressure atmospheric cold plasma (CP) for 5- and 10 min (CP5 and CP10) as pre-treatments prior to processing and hot air drying (60 °C) of ‘Heidi’ mango, while non-treated samples served as control. Changes in tissue microstructure and physicochemical properties, bioactive compounds, and microbial load were evaluated, and seven thin layer drying models were applied. Scanned electron microscope images showed that CP pre-treatments altered the tissue microstructure of dried mango slices compared to control. ‘Heidi’ mango slices with the initial moisture content of 80 ± 0.2% on a wet basis was reduced by 81% and 76% in dried CP5 and CP10 samples, respectively. Drying time was reduced by 20% for CP pre-treated samples in comparison to control samples, and the drying behavior of ‘Heidi’ mango slices was best described by the Logarithmic model (R2, 0.9999 and RMSE, 0.0122). Colour attributes were best retained by sodium metabisulphite (SMB) pre-treated samples, followed by CP5 pre-treated, which performed better than CP10 and control (p ≤ 0.05). Highest total flavanols (15.0 ± 0.4 mg CE 100 g−1) and higher total phenolics (1528.2 ± 23.6 mg GA 100 g−1) were found in CP5 pre-treated samples compared to the control (p ≤ 0.05). Lowest antioxidant activities were found in CP10 pre-treated samples compared to the control (p ≤ 0.05). CP-pretreatment and drying resulted in ≥ 2 Log reduction in microbial load on mango slices. These results demonstrate to the role players in mango value addition chain, the potential of low-pressure CP pretreatment in enhancing/maintaining the bioactive compounds, reducing drying time and microbial load.

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Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Yanclo,

Sigge,

Belay

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

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Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Nikzadfar,

Kazemi,

Abooei

et al. 2024

Food Bioprocess Technol

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Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.

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Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques

Rout,

Tripathy,

Srivastav

2024

Food Bioscience

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Enhancement of Haskap Vacuum Freeze-Drying Efficiency and Quality Attributes Using Cold Plasma Pretreatment

Cited by 7 publications

References 59 publications

Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango

Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques

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