Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad

Giannoglou, Marianna; Stergiou, Panagiota; Dimitrakellis, Panagiotis; Gogolides, Εvangelos; Stoforos, Nikolaos G.; Katsaros, George

doi:10.1016/j.ifset.2020.102502

Cited by 48 publications

(37 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[3] The shelf life of the samples was extended from 72 h (~3 days) for the control to 194 h (~7.5 days) for the PAW-treated (15 min immersion time) rocket leaves, demonstrating a ~2.5-times increase. The results are in agreement with our previous work [48] where we studied the treatment of leafy rocket salad in an air surface DBD system. Namely, we observed that an initial reduction of the Pseudomonas spp.…”

Section: Shelf-life Of Paw-treated Rocket Saladsupporting

confidence: 93%

“…[44][45][46] In our previous work, we studied the effect of air plasma treatment on antimicrobial efficacy and quality characteristics of RTE rocket salads when treated inside a closed food container employing a surface dielectric barrier discharge (DBD) source. [47,48] Herein, we report an integrated study on the application of PAW as a potential washing agent of rocket leaves for disinfection and prolonged preservation. Initially, we study the effect of flow rate on the plasma chemistry using helium (He) plasma jet facing the surface of the water by applying optical emission spectroscopy measurements.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Dimitrakellis

Giannoglou

Xanthou

et al. 2021

Plasma Processes & Polymers

Self Cite

View full text Add to dashboard Cite

Plasma-activated water (PAW) was investigated as a "green" antimicrobial washing agent for decontamination of ready-to-eat rocket salads. PAW was generated using a dielectric barrier discharge jet and the plasma chemistry was correlated to the PAW characteristics. The low helium flow rates favored the NO x formation and resulted also in higher reactive species concentration upon storage. PAW activity was retained even after 12 days of storage at low temperatures. The application of fresh and 7-days-stored PAW as washing agents resulted in significant microbial load reduction, whereas the quality indices of PAW-treated rocket leaves were retained. Finally, the PAW treatment increased the shelf-life of the leafy salad by a factor of ~2.5 upon storage at 5°C, demonstrating the potential application of plasma technology in the processing and shelf-life extension of sensitive food products.

show abstract

Section: Shelf-life Of Paw-treated Rocket Saladsupporting

confidence: 93%

mentioning

confidence: 99%

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Dimitrakellis

Giannoglou

Xanthou

et al. 2021

Plasma Processes & Polymers

Self Cite

View full text Add to dashboard Cite

show abstract

“…Despite the conceivable indigenous microbial diversity on lettuce leaves, the plasma treatment was able to retard the growth of bacteria during the early phases of refrigerated storage. Recently, Giannoglou et al [ 38 ] obtained similar results on ready-to-eat, fresh cut, leafy rocket salad by applying a cold atmospheric plasma generated via a surface DBD. The plasma processing was able to double salad shelf life (5 days for treated salad vs. 2.5 days for control, at 2 °C), reducing the total viable count by a logarithm, without affecting its quality indices (pH, colour, and texture).…”

Section: Resultsmentioning

confidence: 85%

Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad

Silvetti

Pedroni

Brasca

et al. 2021

Foods

View full text Add to dashboard Cite

Ready-to-eat salads are very perishable with quality losses within 6–7 days, and the extension of their shelf life is still a challenge. In this work, an atmospheric pressure plasma jet (APPJ) was applied for the surface decontamination of fresh-cut lettuce baby leaves. The APPJ antimicrobial efficiency on the natural microbiota and its impact on some physicochemical attributes of lettuce were evaluated as a function of the treatment duration (0–30 s). Then, the influence of plasma treatment on the salad shelf life was studied, following the growth of aerobic mesophilic bacteria in both untreated and plasma-treated samples during 9 days of storage at 4 °C, together with the plasma-induced changes in physicochemical parameters of lettuce leaves. The APPJ induced a fast (15 s) microbial decontamination (1.3 log10 CFU/g) of the salad surface. Exposure time and salad-plasma plume distance were the parameters that substantially affected the microbial inactivation. APPJ treatment retarded bacterial growth during the refrigerated storage, as plasma-treated samples were noticeably less contaminated than the non-treated ones in the first 3–4 days. No significant effect were observed on electrolyte leakage, pH, and dry matter content in both the set up phase and the shelf life study.

show abstract

“…Perishable food products were selected for the evaluation of the efficacy of CAP treatment in the food container. Sea bream fillets [17] , fresh-cut rocket leaves [18] and whole fresh strawberries were the products tested under the CAP inside the food container. Total plate count load was the main quality index for the comparison of CAP treated and untreated samples immediately after treatment.…”

Section: Methods Validationmentioning

confidence: 99%

Food container employing a cold atmospheric plasma source for prolonged preservation of plant and animal origin food products

Dimitrakellis

Giannoglou²,

Zeniou

et al. 2021

MethodsX

Self Cite

View full text Add to dashboard Cite

Cold Atmospheric Plasma is a non-thermal processing technology with great potential for application to food products as it can effectively reduce the microbial load, leading to substantial shelf-life extension. Herein, we present an easy-to-build and cost-effective Surface Dielectric Barrier Discharge (SDBD) plasma source adjusted to the plastic lid of a common commercial food container made of transparent glass. Implementation and evaluation of plasma treatment in real perishable food products such as sea bream fillets, fresh-cut rocket salads and fresh whole strawberries showed that such device might be efficiently used in-storage for the extension of their shelf-life. Easy-to-build and cost-effective SDBD plasma source adjusted in a food container for generation of antimicrobial RONS in proximity to treated food product Treatment of perishable food products by reducing their initial microbial load In-storage treatment efficient for perishable food products shelf-life extension

show abstract

Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad

Cited by 48 publications

References 30 publications

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad

Food container employing a cold atmospheric plasma source for prolonged preservation of plant and animal origin food products

Contact Info

Product

Resources

About