Potential of non-thermal N2 plasma-treated buffer (NPB) for inhibiting plant pathogenic bacteria and enhancing food storage

Seo, Hyemi; Hong, Jisoo; Woo, Jiseob; Na, Yoonhee; Choi, Won ll; Sung, Daekyung; Moon, Eunpyo

doi:10.1016/j.lwt.2020.109210

Cited by 10 publications

(8 citation statements)

References 22 publications

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“…Therefore, a complete diagnostic of plasma and PAW should be done to identify and determine the reactive species, which can help to improve the inactivation efficacy of PAW, and tailor the reactive species for specific purposes. (2) So far, only few studies investigated the toxicity of PAW to animal cells (Seo et al., 2020), the possible production of toxicity upon RONS interaction with food components should be examined and assessed carefully from the safety perspective. It will be quite meaningful to establish the minimal concentration threshold and exposure time of food with PAW when the toxic or even mutagenic occurs, thus a safe dose can be set depending on the target food samples.…”

Section: Limitations and Future Perspectivesmentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

204

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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Section: Limitations and Future Perspectivesmentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

204

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“…Bacteria embedded inside biofilms can survive the inhibitory action of most antibiotic agents, as the cells are secured by the barrier made by the biofilm [ 16 ]; however, hexapeptides effectively inhibit cell growth of cells exposed on the surface of the biofilm [ 9 , 22 ]. The 3D analysis revealed that hexapeptides effectively inhibited bacterial cells not only near the surface of the biofilm but also deeply inside the biofilm, suggesting that the inhibitory agent had high penetration abilities [ 17 ]. In this study, KCM12 and KCM21 showed high activity against Pst DC3000 biofilm formation in a dose-dependent manner.…”

Section: Resultsmentioning

confidence: 99%

“…NPB was generated by a micro-plasma jet device, and the generated NPB was used for antibiofilm test, as previously reported [ 16 , 17 ]. To generate NPB, 1 mL of PBS was added to the wells of 12-well plates, and plasma was generated using N 2 gas with the nozzle located 1 cm above the PBS solution.…”

Section: Methodsmentioning

confidence: 99%

Enhanced Antibiofilm Effects of N2 Plasma-Treated Buffer Combined with Antimicrobial Hexapeptides Against Plant Pathogens

et al. 2020

Self Cite

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Suppression of pathogenic bacterial growth to increase food and agricultural productivity is important. We previously developed novel hexapeptides (KCM12 and KCM21) with antimicrobial activities against various phytopathogenic bacteria and N2 plasma-treated buffer (NPB) as an alternative method for bacterial inactivation and as an antibiofilm agent of crops. Here, we developed an enhanced antibiofilm method based on antimicrobial hexapeptides with N2 plasma-treated buffer against plant pathogens. Our results demonstrated that hexapeptides effectively inhibited the growth of Pseudomonas syringae pv. tomato DC3000 (Pst DC3000) and the biofilm it formed. Potent biofilm formation-inhibiting effects of hexapeptides were observed at concentrations of above 20 µM, and samples treated with hexapeptide above 100 µM reduced the ability of the bacteria to produce biofilm by 80%. 3D confocal laser scanning microscopy imaging data revealed that the antimicrobial activity of hexapeptides was enough to affect the cells embedded inside the biofilm. Finally, combination treatment with NPB and antimicrobial hexapeptides increased the antibiofilm effect compared with the effect of single processing against multilayered plant pathogen biofilms. These findings show that the combination of hexapeptides and NPB can be potentially applied for improving crop production.

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“…Post-harvest antimicrobial technologies are widely used to maintain food quality and include temperature management and various physical (heat, irradiation, and edible coatings), chemical, and gaseous (nitric oxide, sulfur oxide, ozone, ethylene) treatments [17]. As a potential tool, non-thermal atmospheric pressure plasma has recently received attention in the area of post-harvest sanitation and disinfection because enormous amounts of data show that plasma is effective in reducing microbial contamination on fresh products and foods [18][19][20][21][22][23][24]. Numerous studies have shown that plasma or plasma-treated liquids are very effective in the sanitation and extension of shelf-life of post-harvested fruits and vegetables [19,21,22,25].…”

Section: Introductionmentioning

confidence: 99%

“…As a potential tool, non-thermal atmospheric pressure plasma has recently received attention in the area of post-harvest sanitation and disinfection because enormous amounts of data show that plasma is effective in reducing microbial contamination on fresh products and foods [18][19][20][21][22][23][24]. Numerous studies have shown that plasma or plasma-treated liquids are very effective in the sanitation and extension of shelf-life of post-harvested fruits and vegetables [19,21,22,25]. In addition, plasma can decontaminate and reduce microbial attacks on packaged fresh products [26].…”

Section: Introductionmentioning

confidence: 99%

Effects of Pre-Treatment Using Plasma on the Antibacterial Activity of Mushroom Surfaces

Mitra

Veerana

Choi

et al. 2021

Foods

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Although non-thermal atmospheric pressure plasma is an efficient tool for preventing post-harvest microbial contamination, many studies have focused on the post-treatment of infected or contaminated foods. In this study, we examined the antimicrobial quality of mushrooms pre-treated with a non-thermal atmospheric pressure plasma jet (NTAPPJ) or plasma-treated water (PTW). The CFU (Colony Forming Unit) number of Escherichia coli inoculated on surfaces of mushrooms pre-treated with NTAPPJ or PTW was significantly reduced (about 60–75% for NTAPPJ and about 35–85% for PTW), and the reduction rate was proportional to the treatment time. Bacterial attachment and viability of the attached bacteria were decreased on NTAPPJ-treated mushroom surfaces. This may be caused by the increased hydrophilicity and oxidizing capacity observed on NTAPPJ-treated mushroom surfaces. In PTW-treated mushrooms, bacterial attachment was not significantly changed, but death and lipid peroxidation of the attached bacteria were significantly increased. Analysis of mushroom quality showed that loss of water content was greater in mushrooms treated with NTAPPJ compared to that in those with no treatment (control) and PTW treatment during storage. Our results suggest that pre-treatment with NTAPPJ or PTW can improve the antibacterial quality of mushroom surfaces by decreasing bacterial attachment (for NTAPPJ) and increasing bacterial lipid peroxidation (for both NTAPPJ and PTW).

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Potential of non-thermal N2 plasma-treated buffer (NPB) for inhibiting plant pathogenic bacteria and enhancing food storage

Cited by 10 publications

References 22 publications

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Enhanced Antibiofilm Effects of N2 Plasma-Treated Buffer Combined with Antimicrobial Hexapeptides Against Plant Pathogens

Effects of Pre-Treatment Using Plasma on the Antibacterial Activity of Mushroom Surfaces

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