Abstract:Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility,… Show more
“…A large number of RONS is generated during the HVACP treatment process; they can damage the cell wall and membrane to cause the leakage of cytoplasm [ 25 ], and parts of the RONS can move through the cell membrane to damage the nucleic acid, DNA, protein, and other important compositions inside the cell causing the death of cells [ 26 ]. Olatunde et al [ 27 ] investigated the effects of DBD cold plasma treatment on the quality of Asian Sea Bass Slices packaged with 10% oxygen and 90% argon during storage, and they found that the microbial count in the treatment groups was still in the acceptable range after 12 d, while that of the control group was higher than the acceptable range after 6 d.…”
In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.
“…A large number of RONS is generated during the HVACP treatment process; they can damage the cell wall and membrane to cause the leakage of cytoplasm [ 25 ], and parts of the RONS can move through the cell membrane to damage the nucleic acid, DNA, protein, and other important compositions inside the cell causing the death of cells [ 26 ]. Olatunde et al [ 27 ] investigated the effects of DBD cold plasma treatment on the quality of Asian Sea Bass Slices packaged with 10% oxygen and 90% argon during storage, and they found that the microbial count in the treatment groups was still in the acceptable range after 12 d, while that of the control group was higher than the acceptable range after 6 d.…”
In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.
“…In recent years, HVCP processing has been extensively used as a NTT for the enzymes inactivation in FJs [7] , [87] , [98] , [99] , [100] , [101] , [102] . It is based on protons, electrons, atoms, and ions in their excited and ground states.…”
Section: High Voltage Electric Field Cold Plasma (Hvcp)mentioning
confidence: 99%
“…Legend; 1, Indicator; 2, Exhaust fan; 3, Touch screen control panel; 4, Frequency converter; 5, Power distribution box; 6, Electric voltage regulator; 7, Inductance 1; 8, Inductance 2; 9, Wheels; 10, Power cable inlet; 11, High voltage transformer; 12, lower electrode; 13, upper electrode; 14, lifting mechanism; 15, Frame; 16, Sample position. Adapted from Nasiru, Frimpong [99] with permission. Fig.…”
Section: High Voltage Electric Field Cold Plasma (Hvcp)mentioning
“…The relationship between VOCs and reactive species is not definite because of the variations in the reactive species’ life span. Thus, the amount and number of VOCs’ generation depend on the life span of the reactive species created by the HVCP [ 15 , 55 ]. Another factor for the variation might be the various intermolecular forces, including non-covalent bonds, van der Waals forces, and hydrogen bonding formed when EWP interact with HVCP [ 18 ].…”
Section: Resultsmentioning
confidence: 99%
“…The nonthermal processing technique is a food processing technique that is achieved at room temperatures; it preserves food materials’ attributes whilst minimally affecting those attributes, thus preventing flavour loss, maintaining nutritional components, and extending the shelf life of the food materials [ 15 , 16 ]. High-voltage cold plasma (HVCP) is among the novel nonthermal processing techniques gaining attention lately from the scientific community.…”
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 66 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.
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