Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder

Won, Mee Yeon; Choi, Ha Young; Lee, Kwang-Sik; Min, Sea C.

doi:10.9721/kjfst.2016.48.5.486

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…This decrease is high compared with the present results; however, it is considered to be caused by differences in the voltage and frequency of the plasma. Similar to the results presented here, Won et al [28] determined that the growth of E.coli on onion powders inoculated with E. coli O157:H7 treated with atmospheric plasma for 5, 10, 15, and 20 min were inhibited by 0.4, 0.8, 0.9, and 1.4 log CFU/g, respectively. We may speculate that compared to our study, the reductions in E. coli O157:H7 was greatly influenced by food type; as the moisture in food increased, the efficiency of the plasma against bacteria on the food increased.…”

Section: Discussionsupporting

confidence: 87%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Jeon

Choi

Kim

et al. 2020

Foods

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The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color "L", "a", and "b", were not significantly different from those of the untreated sample and that with the combination of MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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Section: Discussionsupporting

confidence: 87%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Jeon

Choi

Kim

et al. 2020

Foods

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show abstract

“…This decrease is high compared with the present results, however, it is considered to be caused by differences in the voltage and frequency of the plasma. Similar to the results presented here, Won et al (2016)[27] recently determined that the growth of E.coli on onion powders inoculated with E. coli O157: H7 treated with atmospheric plasma for 5, 10,…”

supporting

confidence: 89%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Jeon¹,

Choi²,

Kim³

et al. 2019

Preprint

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The synergistic efficacy of combined treatment mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 ℃ for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5~20 min resulted in reductions of 0.23~1.43 and 0.12~0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder and resulted in log-reductions of ≥ 6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5~15 min DBD plasma. Hunter color ‘‘L’’, ‘‘a’’, and ‘‘b’’ values of the combination-treated samples were not significantly different from those of non-treated samples. Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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“…Greater effectiveness of DBD plasma treatment in the present study might be due to the difference in the exposure distance 30.4 cm versus 3 mm, Kim's study versus present study. Won et al [ 30 ] reported that E. coli O157:H7, Salmonella enteritis, and Listeria monocytogenes in onion powder treated with DBD cold plasma at 9 kV for 20 min using helium as the plasma gas, showed a decrease by 1.4 ± 0.5, 2.3 ± 0.3, and 1.2 ± 0.0 log 10 CFU/cm 2 , respectively. However, this study showed respective decrease of 0.34 and 0.45 log 10 CFU/cm 2 for Y. enterocolitica and S. aureus treated under 1.1 kV for 20 min, indicating that the sterilization effect in the study using onion powder was greater than in this study.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi “Geotjeori”

Kim,

Park,

Min

et al. 2023

Heliyon

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Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder

Cited by 7 publications

References 31 publications

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on Reduction of <em>Bacillus cereus</em> in Red Pepper Powder

Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi “Geotjeori”

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