Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

“…Alothman et al (2010) reported that decreases in anthocyanin content is due to the scavenging of free radicals formed during decomposition of ozone. Similar losses of ascorbic acid have been observed in cut carrots, cucumber and pears after plasma treatment (R. Wang, et al, 2012). A number of studies (Enami, Hoffmann, & Colussi, 2008;Garcıá-Viguera & Bridle, 1999) have indicated that the degradation of ascorbic acid by ozone is more likely due to direct reaction or by the Criegee mechanism to form ozonide or free radical mechanism by singlet oxygen (N. .…”

“…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).…”

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

“…Recently, substantial efforts have been made to develop plasma-based inactivation methods of microorganisms. Cold plasma has been already described as a possible decontamination technology on fruits and vegetables including cucumber, carrot and pear slices experimentally contaminated by Salmonella (Wang et al, 2012). Reductions of E. coli O157:H7, Salmonella, and Listeria monocytogenes counts have also been reported for apples and lettuce (Misra, Tiwari, Raghavarao, & Cullen, 2011).…”

The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties

“…Therefore, the presence of molecules and oxygen radicals can be considered as the main cause of the reduction in vitamin C of the sour cherry juice. These particles lead to oxidation of vitamin C (Misra et al, ; Shi et al, ; Wang et al, ). The results of our study show that increasing oxygen content, increasing field intensity (Figure a), increasing plasma exposure time, and decreasing the depth of samples (Figure a), reduce the amount of vitamin C. The increase in plasma exposure time and applied voltage (directly correlated with field intensity) has been reported to reduce the vitamin C of the strawberry samples (Misra et al, ).…”