Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

Abstract

In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast-mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5-15 kV), the distance between ACP emitter and sample (3-7 cm), and different treatment time (2-10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast-mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O 2 .kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.

Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices

“…ere are a few reports that have investigated the effect of cold plasma on lipid oxidation in nuts and nut products. Bagheri et al [28] reported an increment of peroxide values of military ration snacks by increase in the voltage of generating the plasma device. irumdas et al [34] indicated that plasma treatment of walnuts and peanuts at different powers and time intervals led to increase in the peroxide value (20%) of the samples.…”

“…Sen et al [4] also reported that population of A. flavus and A. parasiticus in hazelnut samples decreased by about 4 log after low pressure (LP) plasma treatment (100 W for 30 min). Bagheri et al [28] observed that A. flavus spores reduced after cold atmospheric plasma (15 V, 10 min, and 3 cm) treatment on contaminated military ration snack samples.Šimončicová et al [29] stated that cold plasma treatment duration of 180 s showed a remarkable reduction in A. flavus growth on agar medium and also observed changes in hyphae structure after plasma treatment durations of 60 s and 180 s. Suhem et al [30] investigated the inactivation effect of cold atmospheric plasma on A. flavus spores in both agar medium and brown rice cereal bars and found that plasma treatment (40 W for 25 min) significantly suppressed the fungi growth on both samples. ey observed that cold plasma treatment effectively damaged the fungi structure and broke the conidiophores and vesicles.…”

“…is increment can be due to the chemical reactions of plasma reactive species (ions, chemically reactive species, and UV irradiation) that lead to cell membrane breakdown and, consequently, collapse the cell membrane-bound phenolic compounds of food product, promoting polyphenols concentration and antioxidant activity after plasma treatment because of their role as antioxidant agents [20,31]. Bagheri et al [28] reported that no remarkable differences were found in TPC of military ration snacks after exposure of atmospheric cold plasma treatment. Ramazzina et al [32] reported that DBD plasma had no effect on TPC and antioxidant activity of kiwifruit.…”

Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage

“…Cold plasma is considered as a partially or fully ionized gas that consists of photons, ions, and free electrons, as well as atoms in their fundamental or excited states with a net neutral charge (Misra et al., 2016). In recent years, CP as a novel decontamination technology in food and biological sciences research has received increased attention (Bagheri et al., 2020). Among all the unique features of CP, the most important feature seems to be the microbial inactivation by reactive oxygen and nitrogen species (Bagheri & Abbaszadeh, 2020).…”

Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

“…Cold plasma is formed by microwave (MV), radio frequency (RF), direct current (DC), and alternating current (AC). It has been used in a variety of setups, including dielectric barrier, jet plasma, and corona discharges [12]. Among all the unique features of cold plasma, the most important feature seems to be the microbial inactivation by reactive oxygen and nitrogen species [13].…”