Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

“…During this research, the PAW temperature raised naturally to 40–42 °C for all treatments. Thus, the treatment temperatures of this study were lower than the previous studies, in which 50–60 °C [ 16 ] and 50–55 °C [ 21 ] were used for treating cabbage and grapes, respectively. The PAW temperature was mainly affected by the type of plasma, number of plasma jets, and treatment time.…”

“…Among the reports that used 1 L of water, Han et al (2020) used two plasma jets in 1 L of distilled water for 20 min, then treated Korean rice cakes for 20 min [ 14 ]. Choi et al (2019) used a device containing 12 pins of discharged plasma over the surface of 1 L of distilled water for 30, 60, and 120 min, then treated cabbages for 10 min [ 16 ]. Lastly, Liu et al (2020) submerged 28 acting plasma jets in 1 L of distilled water for 10 min, then treated fresh-cut apples for 5 min [ 24 ].…”

“…Several PAW studies combined PAW treatment with mild heat (50–60 °C) to enhance antibacterial activity. In the study on cabbages [ 16 ], treatment with the PAW activated under 120 min (PAW-120) for 10 min was able to reduce 2.0, 2.2, 1.8, and 0.9 log for mesophilic bacteria, lactic acid bacteria, yeast and mold, and coliform, respectively. Subsequent treatment in distilled water at 60 °C for 5 min resulted in greater pathogen reduction.…”

“…This type of water is called plasma-activated water (PAW), which has been reported to inactivate foodborne pathogens on food-contact surfaces and food items without a negative impact to the environment and human health [ 8 ]. Several examples of using PAW to inactivate microorganisms on food have been reported, which include mushroom [ 11 ], strawberry [ 12 ], bean sprout [ 13 ], Korean rice cake [ 14 ], egg [ 15 ], and cabbage [ 16 ].…”

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

“…They speculated the decay of mushrooms induced by the oxidative stress caused by the rich concentrations of ROS species. In a recent study, Choi et al (2019) reported the sequential use of PAW washing and mild heating of ready-to-eat salted and shredded cabbage. They claimed that mild heating of cabbage after PAW washing significantly reduced the microbial load without affecting the quality.…”