Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

Liao, Xinyu; Su, Yuan; Liu, Donghong; Chen, Shiguo; Hu, Yaqin; Ye, Xingqian; Wang, Jun; Ding, Tian

doi:10.1016/j.foodcont.2018.07.026

Cited by 163 publications

(126 citation statements)

References 36 publications

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“…Liao, Su, et al. () reported that the protein integrity was maintained during storage based on Ca 2+ ‐ATPase activity and total sulfhydryl group levels and confirmed the inhibition of natural actomyosin degradation in shrimps by PAW ice.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 78%

“…In the case of shrimp, PAW‐ice maintained the color better than that of tap water ice during 9 days of storage. PAW ice also reduced the melanosis in shrimps and the reduction in L * value was less in PAW ice when compared to tap water ice (Liao, Su, et al., ). PAW treatment maintained the L * value in mushrooms, with a slight increase in b * , a * , and Δ E values after 7 days storage.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 98%

“…Liao, Su, et al. () also claimed that the increase in thiobarbituric acid (TBA) content due to lipid peroxidation in shrimps was induced by the oxidative reactive species in PAW rather than enzyme or microbial activity.…”

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

“…Based on the storage stability of shrimps with PAW ice, Liao, Su, et al. () concluded that PAW can significantly improve the microbial safety and quality of foods and recommended PAW ice as an alternative preservation method for fresh produce.…”

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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Section: Ntp–liquid Interactions In Foodmentioning

confidence: 78%

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 98%

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

Section: Ntp–liquid Interactions In Foodmentioning

confidence: 99%

See 2 more Smart Citations

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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“…Therefore, most researchers speculate that there may be a synergistic effect of acidity and reactive species that contributes to nonthermal disinfection (Oehmigen et al., ; Sun et al., ). More recently, atmospheric cold PAW ice was also applied to extend the shelf life of shrimps for up to 4 to 8 days (Liao, Su et al., ), but literature on fresh produce preservation by PAW ice has not been reported. Nevertheless, PAW ice should be another promising nonthermal technology that can be used to extend the shelf life of fresh produce in the near future.…”

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

151

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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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Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

et al. 2022

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Background: Some filter-feeding molluscan shellfish can concentrate harmful bacteria in their intestines during feeding, thus posing a potential food safety risk to human consumers. Plasma-activated simulated seawater (PASW) generated from non-thermal plasma may help reduce bacteria in live, molluscan shellfish when used as a disinfectant in depuration systems. This study determined the physicochemical properties of PASW and its antimicrobial efficacy against Escherichia coli DH5α. These results were then compared to similar data from a plasma-activated water (PAW) study.Results: PASW yielded temperatures ranging from 31.0 AE 0.2 to 49.7 AE 1.0 C, pH from 7.21 AE 0.0 to 2.70 AE 0.0, oxidation-reduction potential (ORP) from À15.7 AE 1.0 to 246.0 AE 0.9 mV, and electrical conductivity from 35.4 AE 0.3 to 48.1 AE 1.5 μS/cm after activation by plasma for 1-10 min. Temperature, ORP, electrical conductivity, nitrate (NO 3 À ), and nitrite (NO 2 À ) concentrations of PASW increased while pH decreased with increased plasma activation time. After 2-and 5-min incubations, E. coli treated with PASW5 and PASW10 both resulted in the highest reductions (~3 log CFU/ml). Further, while NO 3 À and NO 2 À concentrations in PASW were higher than in PAW of the same plasma exposure time, PAW yielded higher E. coli reduction values across treatments. Conclusion:Results from this study demonstrate the potential of PASW as a disinfectant for live, molluscan shellfish depuration to provide a microbiologically safer seafood product for human consumers.

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Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

Cited by 163 publications

References 36 publications

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

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

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

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