Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

Xiang, Qisen; Liu, Xiufang; Li, Junguang; Liu, Shengnan; Zhang, Hua; Bai, Yanhong

doi:10.1016/j.foodchem.2018.02.008

Cited by 118 publications

(62 citation statements)

References 49 publications

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“…The changes in food color may be the result of interactions of active substances and water molecules with pigments in foods [22]. This decrease of a* and b* values induced by PAW was consistent with the changes of apple juice treated by plasma [23,24] but different than the changes of button mushroom [12]. This may be due to the different ingredients of various foods.…”

Section: Influence Of Paw Treatments On Color Of Thin Sheets Of Bean supporting

confidence: 67%

Effect of Plasma-Activated Water on the Microbial Decontamination and Food Quality of Thin Sheets of Bean Curd

et al. 2019

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Thin sheets of bean curd may serve as an excellent source of nutrition for microorganisms and are therefore prone to contamination, which can be harmful to public health. This study evaluated the influence of plasma-activated water (PAW) on the microbial load and food quality of thin sheets of bean curd. Treatment for 30 min with PAW that was activated for 90 s reduced the microbial count by 1.26 and 0.91 log10 CFU/g for total aerobic bacteria and total yeasts and molds on thin sheets of bean curd, respectively. The effect of PAW on microbial inactivation strongly depended on the activation time for PAW generation and the soaking time of the thin sheets of bean curd in PAW. Further, PAW could maintain total isoflavone content, sensory properties, and most of the textural properties of the thin sheets of bean curd. Although PAW treatments caused significant changes in color parameters of the thin sheets of bean curd, the appearance acceptance was not significantly influenced. This work highlights the potential application of PAW in the microbial decontamination of thin sheets of bean curd.

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Section: Influence Of Paw Treatments On Color Of Thin Sheets Of Bean supporting

confidence: 67%

Effect of Plasma-Activated Water on the Microbial Decontamination and Food Quality of Thin Sheets of Bean Curd

et al. 2019

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“…Carrot juice color and flavor are important quality indicators that attract customers and fulfill customer demand [16]. Some reports showed that HVCP did not affect color, particularly on lightness L* [17]. HVCP-treated pomegranate juice also exhibited a reduction in a* and b* values [18].…”

Section: Introductionmentioning

confidence: 99%

“…HVCP-treated pomegranate juice also exhibited a reduction in a* and b* values [18]. However, reductions in L* and b* values were also observed with a concomitant slight increase in a* value after the treatment of apple juice with an atmospheric pressure plasma jet (APPJ) [17]. Thus, the effect on food quality differs significantly depending on the plasma source employed (e.g., APPJ, direct or indirect mode).…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice

et al. 2019

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The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2–5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food’s natural nourishment, composition, appearance, structure, and freshness.

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“…Plasma is divided into high temperature (Local thermal equilibrium) and low temperature (Non-Local thermal equilibrium). Cold plasma processing as an emerging non-thermal technology (Bogaerts et al, 2002) has been widely used for the microbial and enzymatic inactivation (Sadhu et al, 2017;Xiang et al, 2018), enhancement of rate of germination of seeds (Zhou et al, 2016), starch modification (Banura et al, 2018) and reduction in cooking time of rice (Thirumdas et al, 2015b). Recently, many scientists have used various cold plasma to modify various types of starches (Zhang et al, 2014(Zhang et al, , 2015Bahrami et al, 2016;Bie et al, 2016;Banura et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity

Yan

Zhou

Shi

et al. 2018

Int J of Food Sci Tech

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Summary This study demonstrated the effect on microcrystalline starch (MS) with different relative crystallinity (RC) by atmospheric pressure plasma jet (APPJ) treatment for 1, 3, 5 or 7 min. The morphology of MS granules was destroyed according to Scanning electron microscopy (SEM) analysis. APPJ treatment did not change the crystalline type of MS, but obviously decreased the RC of MS. Short‐range molecular order of MS was clearly decreased after APPJ treatment though the Fourier transform infrared (FTIR) and Raman spectroscopy. Notably, the effect of APPJ on crystalline and short‐range order structure of MS was gradually increased with the increase of RC, which revealed that the crystalline region of MS might be destroyed by APPJ. Furthermore, the pH of MS was decreased while water binding capacity (WBC) and swelling volume (SV) of MS were increased. Therefore, the APPJ treatment could be used as an alternative physical technology for starch modification.

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Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice

Cited by 118 publications

References 49 publications

Effect of Plasma-Activated Water on the Microbial Decontamination and Food Quality of Thin Sheets of Bean Curd

Effect of Plasma-Activated Water on the Microbial Decontamination and Food Quality of Thin Sheets of Bean Curd

Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice

Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity

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