Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Kulawik, Piotr; Rathod, Nikheel Bhojraj; Özoğul, Yeşim; Özoğul, Fatih; Zhang, Wangang

doi:10.1080/10408398.2022.2077298

Cited by 19 publications

(8 citation statements)

References 113 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to its antimicrobial effects, HPP can also inactivate enzymes responsible for food spoilage, thereby further extending the shelf life of seafood products (Chen et al., 2022; Kulawik et al., 2022).…”

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

“…Processing technologies play a crucial role in seafood preservation, serving multiple functions that contribute to the overall quality and safety of the product (Kulawik et al., 2022). They are primarily designed to extend the shelf life of seafood products, a critical aspect in the seafood industry (Gautam & Venugopal, 2021; Pérez‐Won et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Russo,

Langellotti,

Torrieri

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low‐voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf‐life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost‐effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

show abstract

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Russo,

Langellotti,

Torrieri

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…An oscillating electric field can stress the viral envelope or capsid, causing electroporation and leading to its rupture or inactivation. [ 31,32 ] In fact, when exposed to CAP in biorelevant solutions, it can also induce various physical forces, including electrical, mechanical, and thermal forces, which will affect the virus particles themselves. The high‐intensity electric field (tens of kV/cm) applied to the virus will directly affect the conformation of the spike protein, thus restricting its binding to the host cell. Interaction between electric field and reactive substances : The electric field can influence the movement and reactions of charged reactive species produced by plasma.…”

Section: Mechanism Of Cap In Viral Inactivationmentioning

confidence: 99%

Disinfection of viruses with cold atmospheric‐pressure plasmas: Sources, mechanisms, and efficacy

Lan,

Zhu,

Wang

et al. 2023

Plasma Processes & Polymers

View full text Add to dashboard Cite

In recent years, the outbreaks of viral diseases have urgently demanded effective virus disinfection techniques. Among them, the use of cold atmospheric‐pressure plasma (CAP) is one of the most promising approaches. CAP generates electric fields, charged particles, reactive oxygen and nitrogen species, and ultraviolet. CAP can effectively inactivate various viruses in a short period, whether they are on surfaces, in water, or in aerosols, without significantly raising the substrate temperature. This review highlights that the simultaneous action of physical and chemical means is the key mechanism of CAP in virus inactivation. It systematically summarizes the characteristics of plasma devices suitable for different application scenarios and further points out the opportunities and challenges faced by plasma virus inactivation technology.

show abstract

“…Fish and fishery products are known for their high nutritional value contributed by the presence of quality proteins containing essential amino acids, fats rich in unsaturated fatty acids, vitamins and a variety of minerals (Liu & Ralston, 2021). Therefore, the preservation of fish and fishery products is a challenging task, and novel technologies are widely under evaluation for the preservation of these products (Kulawik et al ., 2022). Hence, the preservation of fish and fishery products using gelatine and chitosan‐based active packaging is increasing.…”

Section: Preservative Applications Of Marine‐based Active Packagingmentioning

confidence: 99%

Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products

Rathod

Punia

Šimat

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Fish and fishery products (FFP) are considered nutraceutical foods that are believed to improve human health. FFP are highly prone to deterioration due to microorganisms, oxidation and enzymatic spoilage. Hence, packaging FFP in appropriate material has a pivotal role in shelf-life extension. Considering the non-degradable nature and toxicity issues associated with synthetic material, alternatives originating from natural sources have become popular. Chitosan and gelatine are known to exhibit a wide range of bioactivity making them suitable for individual and combined applications for preservation. Chitosan and gelatine films are used for the inclusion of other materials (antimicrobial and antioxidant) to form active packaging with improved properties. The active film formed using chitosan and gelatine exhibits inactivation of microorganisms and inhibits oxidation activity. This review describes the recent knowledge on the development and characterisation of active packaging material by using chitosan and gelatine as well as the application of chitosan and gelatine-based active films for the preservation of FFP to extend the shelflife.

show abstract

Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Cited by 19 publications

References 113 publications

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Disinfection of viruses with cold atmospheric‐pressure plasmas: Sources, mechanisms, and efficacy

Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products

Contact Info

Product

Resources

About