Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

Lacombe, Alison; Niemira, Brendan A.; Gurtler, Joshua B.; Fan, Xuetong; Sites, Joseph; Boyd, Glenn; Chen, Chien-Jen

doi:10.1016/j.fm.2014.09.010

Cited by 262 publications

(200 citation statements)

References 19 publications

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“…The firmness value of the control sample (1.92 N) was significantly higher than sample treated at 80 kV for 5 min (0.64 N). Similar decreases in firmness were reported in plasma treated cherry tomatoes and blueberries (Lacombe, et al, 2015; N. Misra, K. M. . The decrease in firmness is attributed to softening of the surface or damage to the outermost cells as a consequence of the degradation of the internal structures (Tappi, et al, 2016).…”

Section: Physical Quality Parameterssupporting

confidence: 75%

“…It can be (Bialka & Demirci, 2007). Similar results were observed in dry air plasma treated blueberries (Lacombe, et al, 2015). Bermúdez-Aguirre et al (2013) reported that the possibility of degradation of carotenoid pigments by reactive species resulted in significant changes in the color of cold plasma treated tomatoes.…”

Section: Physical Quality Parameterssupporting

confidence: 69%

“…Similarly reductions in anthocyanin content of plasma treated blueberries were observed by Lacombe et al (2015). Active species especially ozone and hydroxyl radical are likely to cause oxidative cleavage of chromophores resulting in significant losses of anthocyanins (Tiwari, et al, 2008).…”

Section: Anthocyanin Contentmentioning

confidence: 78%

“…The decrease in firmness is attributed to softening of the surface or damage to the outermost cells as a consequence of the degradation of the internal structures (Tappi, et al, 2016). Lacombe et al (2015) reported on the loss of firmness in dry air plasma treated blueberries which was attributed to mechanical damage and/or an increase in temperature during treatment.…”

Section: Physical Quality Parametersmentioning

confidence: 99%

“…Bermúdez-Aguirre et al (2013) reported that the possibility of degradation of carotenoid pigments by reactive species resulted in significant changes in the color of cold plasma treated tomatoes. The darkening in blueberries is attributed to melting of cutaneous wax on the surface of blueberries and loss of surface moisture (Lacombe, et al, 2015;R. Wang, et al, 2012).…”

Section: Physical Quality Parametersmentioning

confidence: 99%

See 4 more Smart Citations

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

Sarangapani¹,

O'Toole²,

Cullen

et al. 2017

Innovative Food Science & Emerging Technologies

224

120

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Section: Physical Quality Parameterssupporting

confidence: 75%

Section: Physical Quality Parameterssupporting

confidence: 69%

Section: Anthocyanin Contentmentioning

confidence: 78%

Section: Physical Quality Parametersmentioning

confidence: 99%

Section: Physical Quality Parametersmentioning

confidence: 99%

See 3 more Smart Citations

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

Sarangapani¹,

O'Toole²,

Cullen

et al. 2017

Innovative Food Science & Emerging Technologies

224

120

View full text Add to dashboard Cite

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

Rezaei

Ghobadian

Ebadi

et al. 2019

Color Research & Application

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This research was conducted to evaluate the effects of cold atmospheric plasma treatment on the color of Hyssop (Hyssopus officinalis L.) and also to compare the usage of the spectrophotometer vs the color imaging instrumentation for the evaluation of the treatment on the color parameters. The experiments were investigated at different treatment times of 1, 5, and 10 minutes and the voltage values of 17, 20, and 23 kV. Possible changes of color were evaluated by using CIE L*a*b* values obtained with HunterLab colorimeter and CIE L*a*b* values obtained with a digital still camera (DSC) using digital image processing (MATLAB software). The values of L*, a*, and b* of the samples were obtained using both the methods. The results revealed that the L*, a*, and b* values of the treated Hyssop samples changed with increasing the treatment time and the voltage applied. Evaluating the interaction effects revealed that there was a significant difference in the (−a*/b*) ratio. In addition, the results showed that the effects of all variables on the color parameters were significantly different in the case of the DSC using digital image processing. However, these effects were not significantly different using HunterLab colorimeter except for time variable and interaction effects of a* and (−a*/b*) ratio. The lightest green color and the maximum chlorophyll content loss were observed for 23 kV applied over 10 minutes. Based on the results, the digital image processing can be used as a practical tool to study the variations at the color of dried Hyssop leaves after cold plasma treatment.

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The effect of atmospheric pressure cold plasma on the inactivation ofEscherichia coliin sour cherry juice and its qualitative properties

Hosseini

Rostami

Samani

et al. 2020

Food Science & Nutrition

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One of the nonthermal methods is the atmospheric pressure cold plasma (APCP). In this study, the effect of cold plasma on the reduction of Escherichia coli bacteria and qualitative properties of sour cherry juice, including total phenolic content (TPC), total anthocyanin content (TAC), and vitamin C, were investigated. Independent variables included plasma exposure time (1, 5, and 9 min), applied field intensity (25, 37.5, and 50 kV/cm), feeding gas oxygen content (0%, 0.5%, and 1%), and sample depth (0.5, 1, and 1.5 cm). The results show that increased oxygen content in argon has the greatest effect on the reduction of bacteria, and plasma exposure decreased 6 logarithmic periods of E. coli bacteria in sour cherry juice. Optimization results showed when all bacteria were eliminated by plasma, TPC remained unchanged, and TAC and vitamin C decreased by 4% and 21%, respectively, while thermal methods increased TPC by 23% and decreased TAC and vitamin C by 26% and 77%, respectively. These results indicate that, compared with conventional thermal methods, sour cherry juice pasteurization using APCP has little effect on the juice qualitative properties, and this method can serve as a suitable alternative to conventional thermal methods.

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Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes

Cited by 262 publications

References 19 publications

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

Effects of cold plasma on the color parameters of Hyssop (Hyssopus officinalis L.) using color imaging instrumentation and spectrophotometer

The effect of atmospheric pressure cold plasma on the inactivation ofEscherichia coliin sour cherry juice and its qualitative properties

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