Influence of cold plasma on mortality rate of different life stages of Tribolium castaneum on refined wheat flour

Ramanan, K. Ratish; Sarumathi, Ravi; Mahendran, R.

doi:10.1016/j.jspr.2018.04.006

Cited by 48 publications

(31 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The used plasma reactor of size 350 × 350 × 350 cm operates under low pressure (50-75 mmHg) utilizing atmospheric air as the source of plasma discharge as given in Figure A1 (Potluri, Sangeetha, Santhosh, Nivas, & Mahendran, 2018;Ramanan et al, 2018). The tomatoes to be treated were placed between the two aluminum electrodes coated with a 2 mm glass dielectric across which high voltage ranging 1-11 kV at the frequency of 50 Hz was applied.…”

Section: Dielectric Barrier Discharge (Dbd) Plasma Treatmentmentioning

confidence: 99%

See 1 more Smart Citation

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

View full text Add to dashboard Cite

This study aimed to investigate the influence of nonthermal dielectric barrier discharge (DBD) plasma on chlorpyrifos reduction in tomatoes. As plasma contains highly reactive species and free radicals, it is expected to cause oxidative degradation of the target pesticide chlorpyrifos into its metabolites, thereby reducing the pesticide concentration. Tomatoes applied with three initial pesticide concentrations ranging from 0.6 to 0.8 ppm were subjected to DBD plasma of 2–5 W for the exposure of 4–6 min. The plasma‐treated and control samples were examined for the concentration of pesticide and the physicochemical attributes. The maximum reduction of 89.18% in the pesticide concentration was observed with 5 W at 6 min, which might be due to the intensified reactions of oxidative plasma species. This was further confirmed by GC–MS analysis, and the predominant metabolite of chlorpyrifos degradation, 3,5,6‐trichloro pyridinol (TCP) was identified in the treated sample. The physicochemical attributes except TSS and pH were also significantly (p < .05) influenced by the plasma treatments. Tomato color index (TI) was enhanced while firmness, bio yield point, carotenoids, and total phenolic contents were decreased considerably after plasma treatment. Thus, the cold plasma would be a promising nonthermal technique to degrade and reduce the organophosphate pesticide chlorpyrifos in tomatoes. Practical applications The present study investigates the potential of cold plasma technique to reduce the pesticide contaminant in the perishable commodity, which would result in a safer as well as intact freshness product. The discovered process conditions, that is, the plasma power of 5 W and the treatment time of 6 min giving maximum pesticide reduction would be efficient as well as economical to consider this method of decontamination as a feasible pretreatment. This would further facilitate its application in processing and distribution lines even on a large scale level to promise the consumers a benign product.

show abstract

Section: Dielectric Barrier Discharge (Dbd) Plasma Treatmentmentioning

confidence: 99%

“…Cold plasma is a neutral ionized gas consists of free radicals, reactive oxygen and nitrogen species, ultraviolet radiations, electrons and atoms in the excited and ground state (Ramanan, Sarumathi, & Mahendran, 2018). The highly reactive species of plasma interact with the pesticide compounds resulting in their degradation.…”

Section: Introductionmentioning

confidence: 99%

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Gracy

Gupta

Radhakrishnan

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Disinfestation works using cold plasma have been performed for egg, larva, and adult stages of T. castaneum in wheat flour and in maida flour, and found to be an effective nonchemical, nonthermal method in integrated pest management (Radhakrishnan, Ramanan, & Sarumathi, 2016; Ratish Ramanan, Sarumathi, & Mahendran, 2018). Donohue, Bures, Bourham, and Michael Roe (2008) performed disinfestation in pests of horticultural produce such as flower thrips and mealybugs using atmospheric pressure plasma discharge.…”

Section: Emerging Technologiesmentioning

confidence: 99%

Disinfestation techniques for major cereals: A status report

Paul

Radhakrishnan

Saravanan

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Management of stored product insects is a major concern and widely researched topic in the food and grain processing and storage industry. In the scenario of estimated utilization of produces exceeding the production, postharvest losses should be properly controlled to feed the growing population. The prevailing disinfestation techniques are forced to meet regulatory standards and market demands. The resistance developed by insects, environmental concerns, and occupational hazards lead to the vanishing of many chemicals used in insect and pest management programs. Some of the major disinfestation techniques such as the use of chemical fumigants, ozone, irradiation, dielectric heating, extreme temperature treatments, and bio rational approaches are discussed, particularly on the storage of cereal grains and its products, as they contribute to a significant proportion of food consumed worldwide. Newer techniques such as nonthermal plasma and metabolic stress disinfestation and decontamination for stored pest control are developed and evaluated in different parts of the world. The knowledge about the mode of action of these disinfestation techniques is important to avoid the cross-resistance and multiple resistance developed by insects with frequently used techniques. Various alternatives to conventional fumigants are discussed in this review as there is a growing demand for toxic-free, environment-friendly, and, at the same time, efficient techniques.

show abstract

“…Low-pressure dielectric barrier discharge (DBD) plasma system was used for the study (Potluri, Sangeetha, Santhosh, Nivas, & Mahendran, 2018;Ramanan, Sarumathi, & Mahendran, 2018). It is a stainless-steel square chamber consisting of two aluminum electrodes, separated by a variable air gap as shown in Figure 1.…”

Section: Plasma Treatmentmentioning

confidence: 99%

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Gupta

Kalaivendan

Stephen

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

This study aims at integrating food material with food processing to develop edible shape‐changing foods and investigate the effect of cold plasma treatment on their functionality. The anisotropic structure of the xerogel was obtained by sessile drop drying of the hydrogel. Xerogel discs were exposed to glow discharge plasma at 7.32 W for 5 min. For harnessing shape transformation, ethyl cellulose (constraint material) was applied in a single circle pattern. Upon immersing in hot water shape transformation takes place, and increases in bending curvature, angle, and height were observed for both the samples. The plasma treatment led to surface etching (ablation) of the xerogel. This resulted in better adhesion between constraint material and xerogel and therefore, more bending of plasma‐treated xerogel was observed than the untreated ones signifying a positive effect of cold plasma on shape transformation. Consequently, this method can be explored for the application in four‐dimensional food materials. Practical applications Designing flat two‐dimensional materials capable of undergoing shape transformation into a three‐dimensional configuration during cooking/frying, is an innovative area of research which could facilitate in reducing shipping and packaging costs as well as to engineer user‐customized interactive food materials. Detachment of constraint material from xerogel can be rectified by using cold plasma technique. This engineered shape transformation technique may help in food processing industries through the introduction of four‐dimensional printed food materials.

show abstract

Influence of cold plasma on mortality rate of different life stages of Tribolium castaneum on refined wheat flour

Cited by 48 publications

References 26 publications

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes

Disinfestation techniques for major cereals: A status report

Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior

Contact Info

Product

Resources

About