Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for <i>Eshcerichia Coli</i> Inactivation in Apple Juice

Liao, Xinyu; Li, Jiao; Muhammad, Aliyu Idris; Suo, Yuanjie; Chen, Shiguo; Ye, Xingqian; Liu, Donghong; Ding, Tian

doi:10.1111/1750-3841.14045

Cited by 164 publications

(109 citation statements)

References 38 publications

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“…Dose‐dependent degradation of color values was reported by Liao, Li, et al. () in apple juice. The total color difference was increased to 14.94 after 30 s NTP treatment.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 70%

“…() stated a 50% reduction in the antioxidant capacity of prebiotic orange juice upon 60 s direct exposure of NTP, whereas in indirect exposure, there was no significant difference in the antioxidant activity. The antioxidant content and total phenolic activity of apple juice reduced with an increase in input power and treatment time (Liao, Li, et al., ). Grzegorzewski et al.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

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Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

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“…Dose‐dependent degradation of color values was reported by Liao, Li, et al. () in apple juice. The total color difference was increased to 14.94 after 30 s NTP treatment.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 70%

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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“…Foods subjected to innovative technologies like ultrasound, gamma irradiation, high‐hydrostatic‐pressure processing, pulsed electric field, ultraviolet irradiation (UV‐C), ozone, plasma‐activated water (PAW), and cold atmospheric plasma have been reported to improve the retention of key nutrients, quality, and functional properties (Aguiló‐Aguayo, Gangopadhyay, Lyng, Brunton, & Rai, ; Barba et al., ; Cano, Hernandez, & Ancos, ; Galanakis, ; Ma et al., ; Thirumdas, Sarangapani, & Annapure, ; Thirumdas, Trimukhe, Deshmukh, & Annapure, ; Zhang et al., ; Zhang, Chen, Li, Li, & Zhang, ). The antimicrobial effects of these technologies has since been established, and many comprehensive review and research articles have been published (Aguiló‐Aguayo, Charles, Renard, Page, & Carlin, ; Fernández, Noriega, & Thompson, ; Liao, Liu, Xiang, Ahn, Chen, Ye, & Ding, ; Liao, Muhammad, Chen, Hu, Ye, Liu, & Ding () Niemira, ; Pignata, Angelo, Fea, & Gilli, ; Scholtz, Pazlarova, Souskova, Khun, & Julak, ; Weltmann et al., ; Ziuzina, Patil, Cullen, Keener, & Bourke, ). Apart from their antimicrobial effects, processing with some of the aforementioned technologies has the capability of inducing functional modification of higher‐molecular‐weight biomolecules like starch and protein.…”

Section: Introductionmentioning

confidence: 99%

“…Apart from their antimicrobial effects, processing with some of the aforementioned technologies has the capability of inducing functional modification of higher‐molecular‐weight biomolecules like starch and protein. This may come with undesired effects from the formation of short‐chain aldehydes with toxic metabolites (Dong, Gao, Xu, & Chen, ; Liao et al., ; Liao et al., ; Muhammad, Xiang, Liao, Liu, & Ding, ; Pankaj, Bueno‐ferrer, Misra, Bourke, & Cullen, ; Sarangapani et al., ; Thirumdas et al., ; Zhu, ). In general, nonthermal plasma technology (NTPT) is an innovative technology with a diverse range of applications across different industries, such as improving the adhesion, functional, and surface energy properties of polymers and electronics, treatments of textile materials and waste water, wound healing, and sterilization of medical equipment (Harry, ; Joubert et al., ; Lotfy, ; Muhammad et al., ; Pankaj & Keener, ; Roth, ; Takai, Kitano, Kuwabara, & Shiraki, ; Xinpei Lu et al., ; Yildirim et al., ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Nonthermal Plasma Technology on Functional Food Components

Muhammad

Liao

Cullen

et al. 2018

Comp Rev Food Sci Food Safe

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101

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Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

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“…Unfortunately, the benchmark method for determination of viability (the ability to self‐replicate in culture media) is plate count method, which had been used for numerous studies in food industry (Li, Ding, et al, ; Li, Suo, et al, ; Liao et al, ). However, this method was retrospective and time wasting.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment

Wang

Zou

et al. 2018

Journal of Food Safety

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As the most cost‐effective tool to ensure microbial safety, thermal processing induces a large portion of sublethal injury presenting a potential hazard to food safety. Thermal treatment at 63 °C for 1 min injured 2.22 log cfu/ml totally, half of which were sublethally injured using plate counting method. After 2 min, the inactivation log of Bacillus cereus reached 1.55 while the sublethally injured log even reached 2.16. As for the sublethally injured rate of the B. cereus, it was over 65% after 0.5 min and kept ever‐increase with time. In the end, the injured rate arrived at 99.30% after 2 min processing time. Partial esterase enzyme inactivation was found after 0.5 min heat treatment with flow cytometry combining carboxyfluorescein diacetate/propidium iodide (PI) double‐staining, but B. cereus was not dyed by PI at 63 °C. Comparing with the initial protein concentration of 0.57 ± 0.02 μg/ml, the leakage of the protein was not so notable though the general trend was increasing with duration of heat. Scanning and transmission electron microscopy analysis revealed that a portion of cells morphology and structure had changed after thermal process. Practical applications Bacillus cereus is an endospore forming pathogenic, causing foodborne illnesses and outbreaks all over the world. This research indicated that thermal treatment at 63 °C was a sublethal stress for B. cereus that a portion of cells were sublethally injured which could resume growth in suitable condition and might exist potential safety hazard if used for food pasteurization.

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Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice

Cited by 164 publications

References 38 publications

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Effects of Nonthermal Plasma Technology on Functional Food Components

Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment

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