Inhibition of Salmonella typhimurium on radish sprouts using nitrogen-cold plasma

Effects of Cold Plasma on Food Quality: A Review

“…Most of the studies on CP treatment of whole fruits and vegetables have reported no significant reduction in ascorbic acid content after plasma treatment. Ramazzina, Berardinelli, Rizzi, Tappi, Ragni, Sacchetti and Rocculi [ 29 ], Oh, Song and Min [ 23 ] and Song et al [ 71 ] reported no significant effect on ascorbic acid in kiwifruit, radish sprout and lettuce, respectively. However, up to 4% reduction in ascorbic acid content was observed after plasma treatment of cut fruits and vegetables [ 34 ].…”

Self-disinfecting surfaces and infection control

“…Plasma is known to have high levels of energy and it can change molecules composition making them highly ionized and with many free radicals moving randomly in all directions. For example, when a molecule of hydrogen peroxide is exposed to this technology the double bond on the molecule is broken, creating reactive oxygen species like hydroxyl radicals that in need to seek equilibrium will bind to surrounding microorganisms destroying them by oxidation [54,55] This technology has already been tested in food industry to decontaminate vegetables [56] and meat [57] with good results obtained and also to decontaminate surfaces as packaging materials. Puligundla et al [58] have tested the elimination of different bacteria such as E. coli, Salmonella typhimurium and S. aureus, from several materials often used on food packages such as glass, polypropylene, polyethylene, nylon and paper foil.…”

Effects of Nonthermal Plasma Technology on Functional Food Components

“…A similar assertion was made for lettuce, in which antioxidant activity was insignificantly altered after exposure to NTP, regardless of assay type, power, treatment time, and type of gas used (Song et al., ). Another insignificant effect on the antioxidant capacity was observed in microwave‐powered cold plasma‐treated radish sprouts after 10 min of exposure at 900 W (Oh, Song, & Min, ). Equally, the scavenging activity of plasma‐treated mandarin flesh was not altered after exposure; however, that of the peel was significantly increased following the DPPH assay (Yeon et al., ).…”

“…Using similar plasma equipment, no reductions in the concentration of ascorbic acid was noticed after 10 min 900 W NTP treatment. Additionally, no accelerated degradation was observed during its storage at 4 °C and 10 °C (Oh et al., ). Irrespective of the NTP processing parameters (power, time, plasma gas), NTP‐treated lettuce showed no significant effects on the concentration of ascorbic acid even after 12 days of storage (Song et al., ).…”