Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage

Amini, Maryam; Ghoranneviss, M.

doi:10.1016/j.lwt.2016.06.014

Cited by 93 publications

(53 citation statements)

References 19 publications

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“…CP, UV‐C and AO all destroyed the morphological characteristics of B. cinerea , resulting in significant shrivelled and collapsed hypha, especially AO could make the plasma membrane broken. This was in agreement with the results obtained from Amini and Ghoranneviss () and Xu et al . ().…”

Section: Discussionsupporting

confidence: 94%

“…In this study, we have found that CP, UV‐C and AO all exhibited high antifungal activity to B. cinerea in vitro , resulting in low spore germination and mycelial biomass, as well as high electric leakage and nucleic acid leakage. Amini and Ghoranneviss () founded that Escherichia coli O157: H7 was destroyed by CP treatment, causing the leakage of intracellular substances and further inactivated the growth of bacteria. Our results from spore germination coupled with mycelial biomass indicted that B. cinerea after three treatments exhibited low spore germination directly resulted in the low mycelial biomass.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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Aims This study aimed to compare the effects of cold plasma (CP), ultraviolet (UV‐C) and aqueous ozone (AO) on Botrytis cinerea and explore their application in preserving blueberry. Methods and Results The effects of CP, UV‐C or AO on B. cinerea were investigated. Results showed that three treatments effectively inhibited the growth of B. cinerea, increasing cell membrane penetrability and causing the leakage of cytoplasm and nucleic acid. Scanning electron microscopy showed that CP caused the mycelium fold and collapse depression; UV‐C caused the mycelium shrivelled; mycelium treated with AO appeared to fold and break. In the in vivo test in blueberry, all treatments effectively inhibited the growth of micro‐organisms, maintained qualities and enhanced antioxidant activities in blueberry during postharvest storage. Conclusion Cold plasma, UV‐C and AO effectively inhibited the growth of B. cinerea and significantly extended the shelf life of blueberry. Based on in vitro and in vivo tests, CP showed better effects to preserve blueberry compared with other treatments. Significance and Impact of the Study Our findings revealed the effective mechanisms of CP, UV‐C and AO to inhibit B. cinerea in vitro. CP exhibited better application potential to preserve fresh fruit than traditional sterilization methods such as UV‐C and AO.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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“…() have reported a 2 log 10 reduction in the fungal population of Aspergillus brasiliensis on pistachios after 1 min of low pressure plasma treatment in argon/oxygen (10:1 v/v) using a DC discharge (600 W, 15.56 MHz RF). Amini and Ghoranneviss () reported complete destruction of A. flavus inoculated on fresh and dried walnut surface, after 11 min and 10 min of argon plasma jet exposure. Moreover, argon plasma jet exposed walnut showed insignificant residue, after 15 and 30 days storage period at 4 °C, and there were no changes in phenolic content and antioxidant activity of treated and control walnut after treatment and 30 days of storage.…”

Section: Plasma Led Fungal Inactivation In Foodsmentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

223

147

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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“…Minimal changes in the monitored parameters were confi rmed in the case of application of atmospheric pressure cold plasma generated by dielectric barrier discharge to strawberries (Misra, N. N., Patil S. et al, 2014) or cherry tomatoes (Misra, N. N., Keener, K. M. et al, 2014). Minimal impact of plasma on the nutritional value of nuts was also demonstrated in the work of Amini and Ghoranneviss (2016). Kříž et al (2014; reported minimal changes in nutrition values of the wheat and triticale seeds treated by Gliding Arc plasma for up to 4 minutes.…”

Section: Plasma and Foodstuffs Qualitymentioning

confidence: 72%

“…Unfortunately this work was solitary and research in this fi eld has been switched into another direction in recent time. Amini and Ghoranneviss (2016) tested the effect of plasma on the fungus Aspergillus fl avus, which are responsible for producing the mycotoxin afl atoxin during storage. Plasma jet treatment of dried walnuts for 10 minutes eliminated the fungi Aspergillus fl avus from walnut surface.…”

Section: Effect Of Plasma On Fungi and Mycotoxinsmentioning

confidence: 99%

Plazmové technologie v potravinářském průmyslu: mini-review

et al. 2017

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Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage

Cited by 93 publications

References 19 publications

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Plazmové technologie v potravinářském průmyslu: mini-review

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