Recent updates and perspectives of plasma in food processing: a review

Usman, Ifrah; Afzaal, Muhammad; Imran, Ali; Saeed, Farhan; Afzal, Atka; Ashfaq, Iqra; Shah, Yasir Abbas; Islam, Fakhar; Azam, Iqra; Tariq, Ifra; Ateeq, Huda; Asghar, Aasma; Farooq, Rimsha; Rasheed, Amara; Shah, Mohd Asif

doi:10.1080/10942912.2023.2171052

Cited by 10 publications

(5 citation statements)

References 43 publications

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“…NTP treatments for inactivating NoVs are shown in Table 2. NTP techniques include HHP treatment, irradiation and plasma treatment [81][82][83]. HuNoV GI.5 4.39 × 10 5 log 10 genome copies 85…”

Section: Inactivation Methodsmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.

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Section: Inactivation Methodsmentioning

confidence: 99%

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Sun,

Liang,

Zhao

et al. 2023

Foods

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“…Numerous effects of CP, such as the organoleptic and biomolecular impact, plant cell structure modification, and the microbial impact, have been extensively studied [17][18][19]. However, there are still many gaps in our understanding of the impact mechanisms of CP on the organoleptic and biomolecular properties of food.…”

Section: Introductionmentioning

confidence: 99%

Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity

Cao,

Li,

Song

et al. 2024

Foods

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To establish the safe and reproducible effects of cold plasma (CP) technology on food products, this study evaluated the gelatinization parameters, fatty acid profile, and hygroscopic properties of rice grains repeatedly treated with low-pressure radiofrequency (RF) helium CP (13.56 MHz, 140 Pa, 120 W-20s, 0–4 times, and 300 g sample). Compared with the untreated (zero times) sample, with an increase in CP treatment times from one to four on rice, the water contact angle and cooking time decreased, while the water absorption rate and freshness index increased, and the pH value remained unchanged. CP repeating treatments essentially had no effect on the gelatinization enthalpy, but significantly increased the peak temperature of gelatinization. From the pasting profile of rice that has been repeatedly CP treated, the peak, breakdown, and setback viscosities in flour paste decreased. CP repeating treatments on rice did not change the short-range molecular order of starch. Compared with the untreated sample, the first helium CP treatment maintained the content of C18:1n9c, C18:2n6c, and C18:3n3, but the second to fourth CP treatment significantly decreased contents of these fatty acids (FAs) as the C18:0 content increased. The first three CP treatments can increase the water and sucrose solvent retention capacity in rice flours. CP repeatedly treated rice first exhibits the similar monolayer water content and solid surface area of water sorption. Principal component analysis shows that contact angle, pasting parameters, and fatty acid profile in milled rice are quite sensitive to CP treatment. Results support that the effect of low-pressure RF 120W helium CP treatment 20 s on rice grains is perdurable, and the improvement of CP intermittent treatments on rice cooking and pasting properties is an added benefit, and the hygroscopic properties of rice was kept.

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“…Plasma, which is considered the fourth state of matter, is usually derived from the ionization of normal gas [1]. It has been widely used in the fields of wastewater and medical treatments [2], the food industry [3], and seed germination and plant growth [4]. Plasma-activated water (PAW) can be generated with a plasma generator to activate small species above or below the surface of the water [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of different process conditions on the physicochemical and antimicrobial properties of plasma-activated water

Cai

Wang

et al. 2023

Plasma Sci. Technol.

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The physicochemical properties of plasma-activated water (PAW) generated under different process conditions were investigated, and their changes under different storage conditions were also studied. The results showed that increasing the processing time and power, and decreasing generated water volume could cause an increase in the redox potential, conductivity, and temperature of PAW, and a decrease in its pH. A slower dissipation of reactive oxygen and nitrogen species of PAW was found stored at 4°C in a sealed conical flask than that stored at room temperature. The inactivation ability of plasma-activated lactic acid to Listeria monocytogenes (L. monocytogenes) and Pseudomonas aeruginosa (P. aeruginosa) was higher than that of PAW or LA alone under the same experimental conditions. The results of this study may provide theoretical information for the application of PAW as a potential antimicrobial agent in future.

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Recent updates and perspectives of plasma in food processing: a review

Cited by 10 publications

References 43 publications

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters

Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity

Effect of different process conditions on the physicochemical and antimicrobial properties of plasma-activated water

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