Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma

Grzegorzewski, Franziska; Rohn, Sascha; Kroh, Lothar W.; Geyer, Martin; Schlüter, Oliver

doi:10.1016/j.foodchem.2010.03.104

Cited by 129 publications

(74 citation statements)

References 34 publications

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“…Recent investigations of Grzegorzewski et al [80] using low-pressure oxygen plasma, that a time and structure dependent degradation flavonoids can be observed, due to plasmaimmanent reactive species such as ozone or hydroxyl radicals. To evaluate possible protective effects of the plant's matrix against plasma-induced degradation of secondary plant metabolites Grzegorzewski et al [81] worked on flavonols and phenolic acid of lamb's lettuce leaves which were exposed to the cold oxygen plasma.…”

Section: Effect On Phenolic and Antioxidant Compoundsmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Section: Effect On Phenolic and Antioxidant Compoundsmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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“…Glycolized delphinidin and cyanidin (both diglucosides) were the major anthocyanins in our samples. Literature emphasized association between improved stability of phenols and their glycolized form under cold plasma treatment (Grzegorzewski, Rohn, Kroh, Geyer, & Schluter, 2010). It was reported that slowest degradation will occur for glycolized compounds quercetin-4'-O-monoglucoside, quercetin-3,4'-O-diglucoside, and rutin when compared to the same aglycon structures (Alighourchi, Barzegar, & Abbasi, 2008;Grzegorzewski, Rohn, Kroh, Geyer, & Schluter, 2010).…”

Section: 6experimental Design and Statistical Analysismentioning

confidence: 99%

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

et al. 2016

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“…Moreover, unlike pulsed light and gamma radiation, the shadow effect is minimized considerably using gas plasma methods as reactive species are produced in the whole chamber (Lassen et al 2003;Goldman and Pruitt 1998). Contact angle (CA) measurements for nonthermal oxygen plasma treated lamb's lettuce have shown increased wettability of adaxial leaf surfaces after plasma exposure (Grzegorzewski et al 2010a). Further, in this case a successive degradation of epicuticular waxes and cutin of the plant's epidermis was indicated by means of FTIR (ATR) and scanning electron microscopy (SEM).…”

Section: Associated Benefits and Concernsmentioning

confidence: 99%

“…It has been observed in lamb's lettuce that pure compounds show a time-dependent degradation (flavonoids) or remain unchanged (phenolic acids) after exposure to oxygen plasma (Grzegorzewski et al 2010a). may not be ideal substrates for treatment with plasma (Critzer et al 2007).…”

Section: Associated Benefits and Concernsmentioning

confidence: 99%

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Misra¹,

Tiwari

Raghavarao³

et al. 2011

Food Eng Rev

504

276

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Non-thermal plasma (NTP) is electrically energized matter, composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP is an emerging nonthermal technology with potential applications for decontamination in the food industries. An upsurge in the research activities for plasma based inactivation of food borne pathogens is evident in the recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce, dried nuts and the packaging materials etc. This paper reviews the action of plasma agents on the microbial classes and describes proven and potential applications in food processing. Novel developments in the technology and a future outlook for the application to foods are discussed.

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Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma

Cited by 129 publications

References 34 publications

Cold Plasma: A novel Non-Thermal Technology for Food Processing

Cold Plasma: A novel Non-Thermal Technology for Food Processing

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

Nonthermal Plasma Inactivation of Food-Borne Pathogens

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