Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

Yong, Hae In; Kim, Hyun‐Joo; Park, Sanghoo; Kim, Kijung; Choe, Wonho; Yoo, Suk Jae; Jo, Cheorun

doi:10.1016/j.foodres.2014.12.008

Cited by 124 publications

(50 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As the desired effect, atmospheric cold plasma processing for 10 minutes was found to be the best for enhancement of sharp color attributes in the developed beverage following less yellowness (less positive b *) and more redness (more positive a *) . As the undesired effect, the sliced cheddar cheese contains oleoresin paprika for coloring, and radicals and oxidizing species are known to significantly reduce the yellow pigments of paprika (eg, zeaxanthin, capsolutein, violaxanthin, β‐carotene, and β‐cryptoxanthin) . The main aim of cold plasma treatment is the decontamination of the Hyssop leaves; therefore, no changes or minor changes of color parameters will be desired.…”

Section: Discussionmentioning

confidence: 99%

“…30 As the undesired effect, the sliced cheddar cheese contains oleoresin paprika for coloring, and radicals and oxidizing species are known to significantly reduce the yellow pigments of paprika (eg, zeaxanthin, capsolutein, violaxanthin, β-carotene, and β-cryptoxanthin). 45 The main aim of cold plasma treatment is the decontamination of the Hyssop leaves; therefore, no changes or minor changes of color parameters will be desired. In this research, there were no remarkable changes in color parameters except for 10 minutes treatment time applied over 23 kV.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Rezaei

Ghobadian

Ebadi

et al. 2019

Color Research & Application

View full text Add to dashboard Cite

This research was conducted to evaluate the effects of cold atmospheric plasma treatment on the color of Hyssop (Hyssopus officinalis L.) and also to compare the usage of the spectrophotometer vs the color imaging instrumentation for the evaluation of the treatment on the color parameters. The experiments were investigated at different treatment times of 1, 5, and 10 minutes and the voltage values of 17, 20, and 23 kV. Possible changes of color were evaluated by using CIE L*a*b* values obtained with HunterLab colorimeter and CIE L*a*b* values obtained with a digital still camera (DSC) using digital image processing (MATLAB software). The values of L*, a*, and b* of the samples were obtained using both the methods. The results revealed that the L*, a*, and b* values of the treated Hyssop samples changed with increasing the treatment time and the voltage applied. Evaluating the interaction effects revealed that there was a significant difference in the (−a*/b*) ratio. In addition, the results showed that the effects of all variables on the color parameters were significantly different in the case of the DSC using digital image processing. However, these effects were not significantly different using HunterLab colorimeter except for time variable and interaction effects of a* and (−a*/b*) ratio. The lightest green color and the maximum chlorophyll content loss were observed for 23 kV applied over 10 minutes. Based on the results, the digital image processing can be used as a practical tool to study the variations at the color of dried Hyssop leaves after cold plasma treatment.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Rezaei

Ghobadian

Ebadi

et al. 2019

Color Research & Application

View full text Add to dashboard Cite

show abstract

“…The electrode configuration for DBD can be concrete, flat, or flexible. The flexible electrode configuration has been utilized for the encapsulated plasma treatment of foodstuff (Yong et al, 2015). Winter et al (2015) reviewed APPJ's new development and updates in APPJ design.…”

Section: Dielectric Barrier Dischargesmentioning

confidence: 99%

Cold atmospheric plasma manipulation of proteins in food systems

Tolouie

Mohammadifar

Ghomi

et al. 2017

Critical Reviews in Food Science and Nutrition

145

View full text Add to dashboard Cite

“…Atmospheric pressure plasma jet was effectively reduced biofilms on collagen casing, polypropylene, and polyethylene terephthalate . However, the plasma treatment may also result in changes in sensory property of food products which should be overcome Yong et al, 2015). Thirumdas, Sarangapani, and Annapure (2015) showed that there are several fields in the food-processing sector where cold plasma can be successfully applied to food products.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Lee

Kim

Woo

et al. 2016

LWT

Self Cite

130

View full text Add to dashboard Cite

Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

Cited by 124 publications

References 46 publications

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Cold atmospheric plasma manipulation of proteins in food systems

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Contact Info

Product

Resources

About