Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

Albertos, Irene; Martín-Diana, Ana-Belén; Cullen, Patrick J.; Tiwari, Brijesh K.; Ojha, Shikha; Bourke, Paula; Álvarez, Carlos; Rico, Daniel

doi:10.1016/j.ifset.2017.07.006

Cited by 165 publications

(108 citation statements)

References 41 publications

(62 reference statements)

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“…Albertos et al. () recorded similar findings when mackerel was treated with DBD‐HVCAP. MUFA and PUFA were decreased in sea bass skin during ice storage as a result of lipid oxidation (Sae‐leaw & Benjakul, ).…”

Section: Resultsmentioning

confidence: 58%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Science

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Impact of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4 °C storage was investigated. Microbial load of slices treated with DBD‐HVCAP were lower than the control. The efficacy of bacteria reduction by DBD‐HVCAP was dependent on the treatment times (P < 0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD‐HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD‐HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time‐dependent manner. Nevertheless, lipid oxidation in samples treated with DBD‐HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD‐HVCAP for more than 5 min after 12 days of storage. Therefore DBD‐HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf‐life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4 °C. Practical Application Microbial inactivation capacity of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) has been documented with limited information on its application in extending the shelf‐life of foods. DBD‐HVCAP was demonstrated as an innovative technology for extending the shelf‐life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf‐life of products. The shelf‐life of the slices treated with DBD‐HVCAP was extended to 12 days of storage at 4 °C as compared to the 6 days of the untreated counterpart.

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Section: Resultsmentioning

confidence: 58%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Science

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“…Studies for plasma pathogen inactivation include highly hazardous bacterial strains such as EHEC . Several studies have shown that plasma can decontaminate e.g., strawberries, lettuce, meat, fish, tomatoes, chicken, and eggs . Using plasma for decontamination of food produce is a matter of food safety on the one hand and increasing shelf life on the other.…”

Section: Nonthermal Plasmas For Food Safety Food Sustainability Andmentioning

confidence: 99%

White paper on the future of plasma science in environment, for gas conversion and agriculture

Brandenburg

Bogaerts

Bongers

et al. 2018

Plasma Processes & Polymers

124

103

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Climate change, environmental pollution control, and resource utilization efficiency, as well as food security, sustainable agriculture, and water supply are among the main challenges facing society today. Expertise across different academic fields, technologies, and disciplines is needed to generate new ideas to meet these challenges. This “white paper” aims to provide a written summary by describing the main aspects and possibilities of the technology. It shows that plasma science and technology can make significant contributions to address the mentioned issues. The paper also addresses to people in the scientific community (inside and outside plasma science) to give inspiration for further work in these fields.

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“…In recent times, nonthermal plasma or cold (atmospheric) plasma (CAP) has been reviewed extensively for its efficacy against a range of micro-organisms pertinent to foods and food packaging materials (Surowsky et al 2015). Surface decontamination of food surfaces including red meat, chicken meat, seafood, eggs and fruit and vegetables can be achieved (Xu et al 2016;Albertos et al 2017;Ekezie et al 2017).…”

Section: Nonthermal Processingmentioning

confidence: 99%

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

et al. 2018

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Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

Cited by 165 publications

References 41 publications

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

White paper on the future of plasma science in environment, for gas conversion and agriculture

State of the art of nonthermal and thermal processing for inactivation of micro-organisms

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