Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization

Chen, Yue; Chen, Guiyun; Wei, Ruilin; Zhang, Yifu; Li, Shuhong; Chen, Ye

doi:10.1016/j.foodchem.2019.05.174

Cited by 43 publications

(27 citation statements)

References 28 publications

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“…Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals, and able to work continuously under atmospheric pressure. (Canbolat et al, 2015;Chen et al, 2019;Luo et al, 2020;Zanini et al, 2015). One of the advantages of the CP is the absence of residues.…”

Section: Practical Applicationsmentioning

confidence: 99%

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Ahmadnia

Sadeghi

Abbaszadeh

et al. 2020

J Food Process Preserv

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Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low‐temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images. Treatment duration of 20 min reduced total aerobic mesophilic bacteria and yeasts/molds 1.46 and 2.75 log CFU/g, respectively. Texture and color of the treated samples showed no significant difference compared to the control and their quality attributes indicated their superiority over the untreated one. The treated samples with 14% duty cycle DBD plasma for 20 min were even marketable at the end of the storage period. The cold plasma generated by DBD could, therefore, be utilized to prolong fruits shelf life. Practical applications Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals. The present study would be practically advantageous as it explains decontamination of strawberry as a part of many people's diet all over the world via dielectric barrier discharge (DBD) plasma. The plasma‐treated samples for 20 min were marketable after 12 days of storage. Hence, the nonthermal DBD plasma treatment is an effective way to prolong the shelf life of strawberry.

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Section: Practical Applicationsmentioning

confidence: 99%

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Ahmadnia

Sadeghi

Abbaszadeh

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Although the potential of plasma treatment for the preservation of many food products has been proven, its application on wheat-based food is limited. Chen et al [ 14 ] used nonthermal plasma treatment for the sterilization of the surface of fresh wet noodles and found a decrease in the total bacterial count. Additionally, the fresh noodles showed no undesirable changes in color, texture, water distribution, and acidity.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Wang

Liu

et al. 2022

Foods

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Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.

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“…The quantity of microorganism is an important index to describe the degree of freshness of food, and excessive microbial content in food greatly reduces its shelf-life (Chen et al, 2019). Therefore, sterilization is a key process to control the quality of ready-to-eat products.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

Zhu

Wang

et al. 2021

qas

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Flavor crab meat sauce (FCMS) is a new type of aquatic condiment that is not only rich in nutrition but also unique in terms of flavor. However, very little is known about how sterilization methods affect the sensory quality and volatile flavor of FCMS. In the present study, canned FCMS was subjected to the following sterilization methods: pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS). Each sterilization method was evaluated on the basis of texture, color, sensory score, volatile flavor, and total viable counts in FCMS observed after sterilization. Results demonstrated that the total viable count decreased to 28, 26, 58, and 18 CFU/g respectively after PS, MS, US, and HTS treatments; no coliform group was detected in any of these samples. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05). The original brightness and red value of FCMS remained the same after PS and US. MS and HTS reduced the sensory score of FCMS to a great extent, while PS and US maintained the original sensory score of FCMS. Assessment of volatile flavor profile of FCMS post different sterilization treatments revealed that MS and HTS reduced the total ester content, while US reduced the total amount of alcohols in FCMS. However, PS not only maintained the original total amount of esters in FCMS, but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be selected as a feasible sterilization method for FCMS among the four different sterilization methods.

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Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization

Cited by 43 publications

References 28 publications

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce

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