The Effects of Cold Plasma-Activated Water Treatment on the Microbial Growth and Antioxidant Properties of Fresh-Cut Pears

Chen, Chen; Liu, Chenghui; Jiang, Aili; Guan, Qingxin; Xiao-yuan, Sun; Liu, Sisi; Hao, Kexin; Hu, Wenzhong

doi:10.1007/s11947-019-02331-w

Cited by 108 publications

(60 citation statements)

References 35 publications

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“…Apart from the microbial safety, the impacts of PAW treatment on food quality should also be noted. For example, increased superoxide dismutase (SOD) and vitamin C was observed in mushrooms after PAW immersion (Xu, Tian, Ma, Liu, & Zhang, 2016), and it was also reported for fresh‐cut pears after PAW spray (Chen et al., 2019a). SOD is a key antioxidative enzyme in response to stress environment and to defend against the damage caused by superoxide radicals.…”

Section: Potential Applications Of Paw In the Food Industrymentioning

confidence: 86%

“…One of the main advantages of PAW as a novel disinfection technology compared to other technologies is that it is capable of inactivating a wide range of microorganisms, including bacteria (Thirumdas et al., 2018), biofilms (KamgangYoubi et al., 2008; Los, Ziuzina, Boehm, Cullen, & Bourke, 2020; Smet et al., 2019), spores (Bai et al., 2020; Sun et al., 2012), molds (Chen et al., 2019; Liu et al., 2020; Ma et al., 2016), yeasts (Guo et al., 2017; KamgangYoubi et al., 2009; Ryu et al., 2013), and even virus (Guo et al., 2018).…”

Section: Factors Influencing the Inactivation Efficiency Of Pawmentioning

confidence: 99%

“…The inactivation rates depended on PAW generation time and exposure time of PAW with strawberries (Ma et al., 2015). PAW was also applied on the fresh‐cut fruits, such as pears, apples, and kiwi (Chen et al., 2019a; Liu et al., 2020; Zhao et al., 2019). For example, Liu et al.…”

Section: Potential Applications Of Paw In the Food Industrymentioning

confidence: 99%

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Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

201

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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Section: Potential Applications Of Paw In the Food Industrymentioning

confidence: 86%

Section: Factors Influencing the Inactivation Efficiency Of Pawmentioning

confidence: 99%

See 1 more Smart Citation

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

201

View full text Add to dashboard Cite

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“…PAW has been successfully applied for treating vegetables (Choi et al., 2019; Gavahian & Khaneghah, 2019), fruits (J. Guo et al., 2017; Ma et al., 2016), meat (Y. Zhao et al., 2018), and related foods, such as bean curd, chicken breast, eggs, shrimp, and rice (Lin et al., 2019; Xiang et al., 2018). As reported, the efficiency of the microbial inactivation on foods depended on various critical parameters, such as treatment or exposure time (Gavahian & Khaneghah, 2019; Xu et al., 2016), food surface texture (J. Guo et al., 2017; S. G. Joshi et al., 2011), and plasma power during PAW generation (C. Chen et al., 2019; C. Liu et al., 2020). The optimization of these parameters is necessary to simultaneously inactivate the pathogenic microorganisms and maintain food quality.…”

Section: Application Of Paw In Food Safety Enhancementmentioning

confidence: 97%

“…Chen et al. (2019) conducted a study on fresh‐cut fruits using PAW activated by microplasma jet at 6, 8, and 10 kV. They concluded that PAW activated at 8 kV successfully reduced the microbial count of bacteria, molds, and yeasts in fresh‐cut pears.…”

Section: Application Of Paw In Food Safety Enhancementmentioning

confidence: 99%

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Herianto

Hou

Lin

et al. 2020

Comp Rev Food Sci Food Safe

113

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Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma‐activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real‐life applications.

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Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

Zargarchi,

Hornbacher,

Afifi

et al. 2024

Food Frontiers

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In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.

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The Effects of Cold Plasma-Activated Water Treatment on the Microbial Growth and Antioxidant Properties of Fresh-Cut Pears

Cited by 108 publications

References 35 publications

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices

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