Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: Evaluation of physical and physiological effects and antimicrobial efficacy

Baier, Matthias; Foerster, Julia; Schnabel, Uta; Knorr, Dietrich; Ehlbeck, Jörg; Herppich, Werner B.; Schlüter, Oliver

doi:10.1016/j.postharvbio.2013.03.022

Cited by 109 publications

(43 citation statements)

References 24 publications

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“…The novel NTP system tested was able to significantly reduce E. coil in milk by more than a threefold log reduction without significantly affecting pH or color properties (Gurol et al 2012). Some other scholars have also proved that non-thermal plasma had a significant effect in killing food microbes, such as bacterial, Saccharomyces cerevisiae, spore (Perni et al 2008;Ermolaeva et al 2012;Bayliss et al 2013;Liu et al 2013;Ma et al 2013;Baier et al 2013). An original non-thermal process to inactivate dehydrated (Surowsky et al 2013).…”

Section: Introductionmentioning

confidence: 92%

Effects of non-thermal plasma sterilization on volatile components of tomato juice

Lan

2015

Int. J. Environ. Sci. Technol.

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Pasteurization is an important issue to keep from fruit decay due to microbes for fruit preservation. Conventional heat sterilization is based on thermal process. However, the flavor and nutrition components can be changed by heat damage. In this study, an apparatus was designed to produce non-thermal plasma (NTP), which can be applied in fruit sterilization. NTP can be generated through electric discharge in gaseous chamber. A simple NTP reactor may consist of two electrodes with a chamber and connected to a high-voltage power supply. The new technique of NTP was applied to keep fruit fresh. After the tomatoes were treated by NTP, the volatile flavor components were analyzed by GC-MS and were compared to heat treatment and non-treatment. The results showed that the quality of fresh tomato fruit was unaffected by plasma disinfection treatment, and the contents of trans-2-hexenal and n-hexanal were significantly higher than that by heat processes. NTP has less effect on volatile chemical compositions of tomato juice. NTP technology is a promising method for food pasteurization in the future.

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Section: Introductionmentioning

confidence: 92%

Effects of non-thermal plasma sterilization on volatile components of tomato juice

Lan

2015

Int. J. Environ. Sci. Technol.

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“…Typhimurium on lettuce, strawberry surfaces and potato tissue, respectively. Recent study by Baier et al [91] on fresh corn salad leaves showed that the plasma treatment at 20 W for 1 min successfully inactivated E. coli by 4 log-cycles. However, more research is required for a complete understanding of the role of microbial cell structure, physiology and stress resistance mechanisms involved in plasma resistance.…”

Section: Emerging Technologiesmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

253

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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“…Majority of studies, to this end report the use of plasma jets for treatment of foods. Recently, Baier et al (6) reported the use of a plasma jet operated with Ar gas for treatment of corn salad leaves, while Bermúdez-Aguirre et al (7) employed a plasma jet array operating in Ar for decontamination of lettuce, carrots and tomatoes. In order for food industries to adopt the cold plasma technology, the operating cost of the gas would play an important role.…”

Section: Introductionmentioning

confidence: 99%