Microbial decontamination of red pepper powder by cold plasma

Cold plasma treatment for microbial safety and preservation of fresh lettuce

“…The microbial reduction of both microorganisms was correlated with treatment time, albeit weakly. Relatively strong correlations between CPT time (419 min) and the degree of reduction of Aspergillus (A) flavus (0.744; p<0.001) by a N 2 -CPT, and between power (400-900 W) and degree of reduction (power: 0.840; p<0.0001) have been reported previously (20). Increases in CP generation power and treatment time led to more efficient inhibition of A. flavus.…”

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

“…The antimicrobial effects are the result of a synergistic contribution of all the plasma species involved that can damage the outer surface of microbial cells and biological material such as lipids, proteins, DNA, cytoplasm (Misra, Tiwari, Raghavarao, & Cullen, 2011;Laroussi, 2005;Yu, Huang, Hsieh, Huff, & Duan, 2006;Fernández & Thompson, 2012;Ziuzina, Patil, Cullen, Keener, & Bourke, 2013) without altering the food characteristics (Ragni et al, 2010;Gurol, Ekinci, Aslan, & Korachi, 2012;Kim, Lee, & Min, 2014;Misra et al, 2014c;Tappi et al, 2014;Misra, Keener, Bourke, Mosnier, & Cullen, 2014a).…”

Emerging applications of low temperature gas plasmas in the food industry

“…These plasma sources differ greatly in the electrical operating conditions used to generate the plasmas, the gases in which these are created and result in discharges of different characteristics. They can, for example, be generated at low-pressures 21,22,23,24 or at atmospheric pressure 25,26,27 (see also Table 1 and Table 2). They can be generated over a range of frequencies that includes line frequencies (50/60Hz), 26,28 low frequencies (kHz), 25,29 radio-frequencies (MHz) 27,37 and microwave frequencies (GHz).…”