Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes

Abstract

Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low‐temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images. Treatment duration of 20 min reduced total aerobic mesophilic bacteria and yeasts/molds 1.46 and 2.75 log CFU/g, respectively. Texture and color of the treated samples showed no significant difference compared to the control and their quality attributes indicated their superiority over the untreated one. The treated samples with 14% duty cycle DBD plasma for 20 min were even marketable at the end of the storage period. The cold plasma generated by DBD could, therefore, be utilized to prolong fruits shelf life. Practical applications Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals. The present study would be practically advantageous as it explains decontamination of strawberry as a part of many people's diet all over the world via dielectric barrier discharge (DBD) plasma. The plasma‐treated samples for 20 min were marketable after 12 days of storage. Hence, the nonthermal DBD plasma treatment is an effective way to prolong the shelf life of strawberry.

Nitrogen Accumulation in Oyster (Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment

“…The aim of our study was, firstly, to define settings for a dielectric barrier discharge (DBD)-type CAP generator [12,[44][45][46][47][48][49][50][51] to achieve a reduction in two different viruses suspended in cell culture medium. Secondly, to use these settings for the treatment of oyster slurry, to study whether the exposure to ROS or RNS would result in changes in its chemical composition, in particular nitrogen contents, as such changes would raise the question of whether CAP-treated food has to be considered as "novel food" according to EU legislation [52].…”

Shelf life prolongation of fresh strawberries by nonthermal plasma treatment

“…(2014) and Ahmadnia et al. (2021) found only 2‐log reduction and Misra, Moiseev, et al. (2014); Misra, Patil, et al.…”

“…Recently, the fresh and processed strawberries are the object of interest also due to the emergence of several outbreaks of foodborne pathogens linked to their consumption (see, e.g., the actual review Lafarga et al., 2019), where the alternatives to chlorine disinfection and thermal treatments, as the use of organic acids, high‐pressure processing, intense pulsed light, or pulsed electric fields are summarized. Besides other fruits, the application of plasma on strawberries was described in several papers, for example, inactivation of Salmonella on strawberries (Fernández et al., 2013), decontamination of fresh strawberries in a barrier discharge system (Ahmadnia et al., 2021; Ziuzina et al., 2014), and in‐package NTP treatment of strawberries (Misra, Moiseev, et al., 2014; Misra, Patil, et al., 2014). As regards other fruit and vegetables, the following documents may be mentioned: the in‐package treatment of cherry tomatoes (Ziuzina et al., 2016), the inactivation of different microorganisms on several vegetables and fruits (Schnabel et al., 2015), the tomato treatment (Lee et al., 2018), the blueberries treatment (Lacombe et al., 2015, 2017), the treatment of fresh‐cut lettuce (Andrasch et al., 2017), the treatment of brown rise (Lee et al., 2016), the treatment of chili pepper (Zhang, Zhong, et al., 2019), black gram treatment (Chaitanya Sarangapani et al., 2017), treatment of hazelnuts (Dasan et al., 2017), treatment of paprika (Go et al., 2020) the Salmonella enteritidis decontamination of unpeeled almonds (Hertwig et al., 2017), the Escherichia coli decontamination of baby kale ( Brassica oleracea ) (Schnabel et al., 2015), bacterial decontamination of commercial fish balls (Zhang, Wei, et al., 2019), the inactivation of E. coli in tangerine juice (Yannam et al., 2018), or finally the treatment of biodegradable films as potential packaging materials (Pankaj et al., 2015).…”

Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit

“…Dielectric barrier discharge (DBD) produces cold plasma that can be used at both low and atmospheric pressure (Kim et al, 2021). The DBD method has been used to improve the quality and shelf‐life of different agricultural products such as fresh‐cut apples (Ramazzina et al, 2016), tomato (Ali et al, 2021; Ranjitha Gracy et al, 2019), pear (Berardinelli et al, 2012), strawberry (Ahmadnia et al, 2021; Rana et al, 2020), kiwifruit (Ramazzina et al, 2015) and mushroom (Gavahian et al, 2020). Cold plasma treatment not only influences the chemical characteristics but also affects mechanical properties such as elastic modulus, which affects the product's resistance to deformation caused by the postharvest process (Limnaios et al, 2021; Pathak et al, 2020).…”

“…Although the generated temperature during the cold plasma is not much, it can create penetrating holes that affect the mechanical and chemical properties of the products. Therefore, many researchers prefer the DBD method to prevent surface thermal and mechanical damage to the fruit (Ahmadnia et al, 2021; Gavahian & Kheneghah, 2020; Ranjitha Gracy et al, 2019).…”