Activities and conformation changes of food enzymes induced by cold plasma: A review

Han, Yongxu; Cheng, Jun‐Hu; Sun, Da‐Wen

doi:10.1080/10408398.2018.1555131

Cited by 139 publications

(83 citation statements)

References 117 publications

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“…Particularly, fresh produce and associated fresh‐cut fruits and vegetables (for example, litchi, peach, banana, apple, potato tissue, sugarcane, pear, strawberry, lettuce, Chinese yam, and mushroom) are the most commonly affected produce. Currently, the plasma‐mediated inactivation of food endogenous enzymes focuses on pectin methylesterase (PME), polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), lysozyme, a‐chymotrypsin, alkaline phosphatase, catalase (CAT), and lipase in various foods or model food systems (Han, Cheng, & Sun, ). Among them, PME, PPO, POD, and SOD are the four most widely studied enzymes in fresh produce (Surowsky, Fischer, Schlueter, & Knorr, ).…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

147

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

147

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“…The advantages of the novel technologies are to provide safe and high-quality food with great nutritional values, and to eliminate the adverse effect brought by conventional thermal processing treatment, which is also the driving force for the increasing adoption of novel nonthermal technologies in the food industry. The applications of these technologies in the agri-food sector have been recently overviewed by Ekezie, Sun, and Cheng (2017), Zhang, Wang, Zeng, Han, and Brennan (2019), Han, Cheng, and Sun (2019), Dong, Wang, and Raghavan (2020), and Zhao, de Alba, Sun, and Tiwari (2019). Among the emerging technologies, CP is relatively new and Jiang, Cheng, and Sun (2020), Pan, Zhang, Cheng, and Sun (2020), Pan, Cheng, Lv, and Sun (2019), Ekezie, Sun, and Cheng (2019a), Ekezie, Cheng, and Sun (2019b), Ekezie, Cheng, and Sun (2018) belongs to a category of plasma technology.…”

Section: Introductionmentioning

confidence: 99%

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

172

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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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“…Among these novel technologies, plasma is referred to as the fourth state of matter, which is partially or fully ionized gas that composed of ions, radicals, free electrons, excited molecules, atoms, etc. (Misra et al 2011;Scholtz et al 2015;Pan et al, 2020, Pan, Cheng, & Sun,2019Han et al, 2019;Chen, Cheng, & Sun, 2015;Jiang, Cheng, & Sun, 2009;Ekezie et al, 2017b), which has a wide range of applications (Pan et al, 2019b;Ekezie et al, 2018Ekezie et al, , 2019aEkezie et al, , 2019b. Many devices have been developed for plasma generation, including dielectric barrier discharge (DBD), microwave discharge, corona discharge, plasma jet, etc.…”

Section: Introductionmentioning

confidence: 99%

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Zhao

Ojha

Burgess

et al. 2020

J. Appl. Microbiol.

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Aims: The study aimed to investigate the inactivation efficacy and mechanisms of plasma activated water (PAW) on selected bacteria in planktonic state. Methods and Results: Plasma activated water was generated using an atmospheric cold plasma jet at 15, 22 and 30 kV for 5 min. Escherichia coli, Listeria innocua, Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens and Shewanella putrefaciens were selected as the representative bacterial species. Each bacterial suspension was inoculated into PAW immediately after generation, and the viable counts at different exposure times of 0Á5, 1, 3, 5 and 24 h during 4°C storage were measured to determine the inactivation efficacy. Scanning electron microscopy images of the bacteria were conducted to examine the structural changes. Physicochemical properties of PAW, including pH, conductivity, oxidation reduction potential (ORP), and reactive species of H 2 O 2 , NO 2 À and NO 3 À were measured. The results demonstrated that inactivation efficacy was in positive correlation with voltage and exposure time. Gram-negative bacteria were more susceptible to PAW than Gram-positive bacteria. Morphology damage was observed for all the bacterial species. PAW was significantly acidified, conductivity and ORP were significantly increased, and reactive species were detectable after 48 h. Conclusions: This study offered a better understanding of the inactivation mechanisms of PAW, and the inactivation efficacy can be affected by voltage, exposure time and bacterial species. Significance and Impact of the Study: This study demonstrated the potential usage of PAW as an alternative disinfectant.

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Activities and conformation changes of food enzymes induced by cold plasma: A review

Cited by 139 publications

References 117 publications

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

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

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

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