Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce

Baier, Matthias; Görgen, Mandy; Ehlbeck, Jörg; Knorr, Dietrich; Herppich, Werner B.; Schlüter, Oliver

doi:10.1016/j.ifset.2014.01.011

Cited by 104 publications

(59 citation statements)

References 32 publications

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“…For example, a research was conducted by Mai-Prochnow, Clauson, Hong, and Murphy (2016) to compare the sensitivity of gram-positive and gram-negative bacteria in resistance to cold plasma, and their results illustrated that grampositive bacteria, possessing relatively more stable and thicker cell wall, showed a slower initial reduction in CFU and higher resistance to cold plasma treatment as compared with gram-negative bacteria. However, Han, Patil, Keener, Cullen, and Bourke (2014) and Baier et al (2014) showed totally opposite results. Nevertheless, most studies showed that gram-negative bacteria were more plasma sensitive than gram-positive ones (Lunov et al, 2016;Yong et al, 2015).…”

Section: Microorganisms Decontaminationmentioning

confidence: 94%

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Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Section: Microorganisms Decontaminationmentioning

confidence: 94%

“…However, Han, Patil, Keener, Cullen, and Bourke () and Baier et al. () showed totally opposite results. Nevertheless, most studies showed that gram‐negative bacteria were more plasma sensitive than gram‐positive ones (Lunov et al., ; Yong et al., ).…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 94%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

158

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“…In recent years, the main objective of the plasma based research work is to ensure high microbial product safety and enzymatic stability by the application of CAPP under retaining the initial product quality (Fernández et al, 2013;Fröhling et al, 2012a;Hertwig et al;Pankaj et al, 2013;Surowsky et al, 2013). Thus, CAPP also qualifies as a new discipline in food processing and has been considered as an emerging nonthermal technology for the improvement of food safety since it is capable of effectively inactivating a wide range of microorganisms including spores and viruses (Baier et al, 2014;Birmingham, 2004;Surowsky et al, 2014;Terrier et al, 2009). For this purpose, CAPP has been applied for the decontamination of raw agricultural products, egg surface and real food systems and is proved to have specific potential for treatment of foods .…”

Section: Introductionmentioning

confidence: 99%

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

Bußler

Steins

Ehlbeck

et al. 2015

Journal of Food Engineering

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139

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“…The number of reports on plasma treatment of plant surfaces is limited and different plasma sources were used in the studies (Grzegorzewski et al 2010). Typical biological applications of CAPP include the inactivation, and sterilization of microorganism and the bio-decontamination of surfaces (Foest et al 2006;Moreau et al 2008;Baier et al 2014). For reviews on technical applications, the reader is referred to Tendero et al (2006) and Morent et al (2008).…”

Section: Introductionmentioning

confidence: 99%

Evidence for a radial strain gradient in apple fruit cuticles

Khanal

Knoche

Bußler

et al. 2014

Planta

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The morphological outer side of the apple fruit cuticle is markedly more strained than the inner side. This strain is released upon wax extraction. This paper investigates the effect of ablating outer and inner surfaces of isolated cuticular membranes (CM) of mature apple (Malus × domestica) fruit using cold atmospheric pressure plasma (CAPP) on the release of strain after extraction of waxes. Strain release was quantified as the decrease in area of CM discs following CAPP treatment and subsequent solvent extraction of wax. Increasing duration of CAPP treatment proportionally decreased CM mass per unit area. There was no difference in mass loss rate between CAPP treatments of outer or inner surfaces. Also, there was no difference in surface area of CMs before and after CAPP treatment. However, upon subsequent wax extraction, surface area of CMs decreased indicating the release of strain. Increasing the duration of CAPP treatment resulted in increasing strain release up to 47.7 ± 8.0 % at 20 min when CAPP was applied to the inner surface. In contrast, strain release was independent of CAPP duration averaging about 12.1 ± 0.6 % when applied to the outer surface of the CM. Our results provide evidence for a marked gradient of strain between the outer side (strained) and the inner side of the CM (not strained) of mature apple fruit.

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Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce

Cited by 104 publications

References 32 publications

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

Evidence for a radial strain gradient in apple fruit cuticles

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