Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Rathod, Nikheel Bhojraj; Kulawik, Piotr; Özoğul, Yeşim; Özoğul, Fatih; Bekhit, Alaa El‐Din A.

doi:10.1111/ijfs.15392

Cited by 33 publications

(13 citation statements)

References 112 publications

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“…Rosemary-treated samples exhibited the lowest (2.24 mg MA/kg) TBA values ( p < 0.05) during storage time. The ability of plant extract is known to inhibit lipid oxidation by diverse mechanisms (lower generation of free radical and quench free radical as well), lowering the formation of TBA [ 12 ]. The antioxidant characteristics of rosemary, thyme, and basil have been well indicated in different muscle food systems due to the presence of phenolic constituents exhibiting bioactivity [ 14 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…Plant parts are rich in phenolic constituents that are known to exhibit preservative abilities [ 6 , 10 ]. Due to their superb preservation capacity, they are extensively evaluated in combination with several non-thermal processing technologies such as cold plasma, pulsed electric field, and high hydrostatic pressure [ 11 , 12 ]. Several packaging interventions, such as vacuum packaging, have exhibited quality retention and shelf life extension in aquatic food products by limiting the exposure of oxygen and the growth of microorganisms [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Balikçi

Özoğul

Rathod

et al. 2022

Foods

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The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Balikçi

Özoğul

Rathod

et al. 2022

Foods

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“…The effect of non-thermal plasma treatment on protein can be analyzed by testing the activity of protease enzymes. Protease is an enzyme that hydrolyzes peptide bonds in proteins into oligopeptides and amino acids [33]. The resulting protein that has been hydrolyzed into simple forms or bonds will be easier to use in metabolism.…”

Section: Effect Of Sdbd Non-thermal Plasma Treatment On Protease Enzy...mentioning

confidence: 99%

Bacterial Sterilization Using Non-Thermal Plasma Method Surface Dielectric Barrier Discharge (SDBD): Effect of Treatment Duration on Colony Count, DNA, Protease Enzymes, and Cell Morphology

Juswono¹,

Santjojo²,

Kasa³

et al. 2023

Trends Sci

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The ability of Escherichia coli to become increasingly resistant to sterilization has resulted in high cases of this bacterial infection. To overcome this problem, a new method is needed. The circuit design uses 2 parallel plates of copper material. The first plate is HV electrode and second plate is ground electrode which is separated by a dielectric layer. Non-thermal plasma with surface dielectric barrier discharge is generated using a 20 VDC voltage source and then transformed into a high voltage source to generate plasma. Distance between plasma source and fixed sample is 3 mm. OES is used to observe reactive species produced in plasma indicated by magnitude of intensity at certain wavelengths. SDBD non-thermal plasma could be used to inactivate bacteria depending on treatment time. The longer treatment time, greater inactivation ability. For the number of colonies after being treated for 120 s, namely 4.33×107 CFU/mL, it was much lower than control, which was 409×107 CFU/ml. For DNA after being treated for 120 s, results of genome from Escherichia coli were no longer visible or faded, marked by a DNA concentration of 8.18 ng/ul, far lower than the control DNA concentration of 124.44 ng/ul. For the activity of the protease enzyme, the time variation of 105 s had the smallest activity value of the protease enzyme, namely 35.375 U/mL compared to control, which was 52.307 U/mL whereas for cell morphology after 120 s treatment showed increasingly severe cell damage observed using SEM. Non-thermal plasma SDBD configurations can be used to inactivate or kill bacteria. Effectiveness or capability of non-thermal plasma also depends on the treatment time. SDBD nonthermal plasma ability increases with the longer treatment time. HIGHLIGHTS In this research, a non-thermal plasma method of surface dielectric barrier discharge (SDBD) for Escherichia coli sterilization was developed. The results of research on inactivation of Escherichia coli bacteria using non-thermal plasma SDBD showed that the configuration of non-thermal plasma SDBD could be used to inactivate or kill bacteria. The effectiveness or capability of non-thermal plasma also depends on the treatment time. SDBD non-thermal plasma capability increases with longer treatment time. GRAPHICAL ABSTRACT

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“…PEF could lead to less damage to muscle fiber to texture. Additionally, PEF is considered more expensive due to the requirement of additional facilities and high initial capital requirement (Rathod et al, 2021).…”

Section: The Emerging Freezing and Thawing Technologiesmentioning

confidence: 99%

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing-thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applicationsFreezing, thawing, and repeated freezing-thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products.

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Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Cited by 33 publications

References 112 publications

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Bacterial Sterilization Using Non-Thermal Plasma Method Surface Dielectric Barrier Discharge (SDBD): Effect of Treatment Duration on Colony Count, DNA, Protease Enzymes, and Cell Morphology

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

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