Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma

Hertwig, Christian; Leslie, Andriani; Meneses, Nicolás; Reineke, Kai; Rauh, Cornelia; Schlüter, Oliver

doi:10.1016/j.ifset.2017.02.007

Cited by 80 publications

(38 citation statements)

References 30 publications

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“…Aspergillus parasiticus on hazelnuts was reduced by around 2.5 log cycles after 3 min treatment by an atmospheric pressure fluidized bed plasma using dry air as process gas ( Dasan et al, 2017 ). Many reactive oxygen and nitrogen species like, e.g., nitrous gasses and also UV photons are generated in air plasmas ( Laroussi and Leipold, 2004 ; Laroussi, 2005 ; Hertwig et al, 2017 ). The resulting oxidative effects lead to strong damages on fatty acids and proteins in the cell membranes and on the genetic material ( Laroussi and Leipold, 2004 ; Boudam et al, 2006 ).…”

Section: Resultsmentioning

confidence: 99%

“…In particular, the formation of ozone in plasmas generated with O 2 as process gas is 10-fold higher than in CO 2 plasmas ( Hertwig et al, 2017 ). Ozone has a high antimicrobial potential due to the occurring oxidation of cell components like polyunsaturated fatty acids, enzymes and proteins ( Victorin, 1992 ).…”

Section: Resultsmentioning

confidence: 99%

“…This was explained by the effect of reactive oxygen species (in this case hydrogen peroxide). In plasma generated by air as process gas, the formation of reactive oxygen species is higher than in plasmas generated by O 2 and CO 2 , where instead a higher amount of ozone is released ( Hertwig et al, 2017 ). Also hydrogen peroxide in particular was found to be formed in dielectric barrier discharges generated by air ( Kalghatgi et al, 2012 ).…”

Section: Resultsmentioning

confidence: 99%

“…A diffuse coplanar surface barrier discharge (DCSBD) 400 plasma source (CEPLANT, R&D Centre for Low-Cost Plasma and Nanotechnology Surface Modifications, Masaryk University, Brno, Czechia) was used for the plasma treatment of the barley. The plasma equipment is described in detail by Hertwig et al (2017) . The treatment was performed in a reaction chamber with one bottom and one top DCSBD plate, the last one being adjustable in height.…”

Section: Methodsmentioning

confidence: 99%

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Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

et al. 2018

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Ochratoxin A (OTA) is one of the most abundant food-contaminating mycotoxins. Besides their high toxicity, mycotoxins are highly stable to physical, chemical or biological detoxification. Therefore, the treatment with cold atmospheric plasma could be one approach to reduce the amount of mycotoxins in different products. The aim of this study was to determine the influence of cold atmospheric plasma on the inactivation of Aspergillus niger and Penicillium verrucosum inoculated on barley and their production of OTA. Inoculated barley was treated with plasma generated by dry air, CO2 or CO2 + O2 for 1 or 3 min and stored for up to two weeks at 9, 25, or 37°C. Three minutes of air plasma treatment effectively significantly reduced the total mold count of both microorganisms by 2.5–3 log cycles. The production of OTA from A. niger was only low, therefore the treatment effect was indistinguishable. The treatment of P. verrucosum on barley after an incubation of five days using a CO2 + O2 plasma resulted in a reduction of the OTA content from 49.0 (untreated) to 27.5 (1 min) and 23.8 ng/g (3 min), respectively. In contrast, CO2 plasma caused an increase of the OTA amount from 49.0 (untreated) to 55.8 (1 min) and 72.9 ng/g (3 min). Finally, the use of air plasma resulted likewise in a decrease of the OTA concentration from 56.9 (untreated) to 25.7 (1 min) and 20.2 ng/g (3 min), respectively. Reducing the incubation time before the treatment to 24 h caused in contrast an increase of the OTA content from 3.1 (untreated) to 29.1 (1 min) and 20.7 ng/g (3 min). Due to the high standard deviation, these changes were not significant, but the tendencies were clearly visible, showing the strong impact of the plasma gas on the OTA production. The results show, that even if the total mold count was reduced, under certain conditions the OTA amount was yet enhanced, probably due to a stress reaction of the mold. Concluding, the plasma gas and incubation conditions have to be considered to allow a successful inactivation of molds and in particular their toxic metabolites.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

et al. 2018

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“…Atmospheric cold plasma surface treatment process offers novel food preservation properties and has been tested with different plasma setup and gas sources in different cereal grains [8,18], peanuts [6,8,19,20], dairy [21], fruits and vegetables [22], meat [23][24][25], and spices [26,27] but none of them have investigated the synergetic effect of cold plasma operating conditions (plasma power, air flow rate, and treatment time) on the quality of the treated food product.…”

Section: Introductionmentioning

confidence: 99%

Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut

Gebremical

Emire

Berhanu

2019

Journal of Food Quality

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An experiment was conducted to investigate the effects of atmospheric pressure plasma generated by multihollow surface dielectric barrier discharge on chemical and antioxidant properties of peanut. Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. Peanut seeds were exposed to the multihollow plasma for different plasma power (10–40 W), air flow rate (0.5–20 l/min), and time (1–15 min). The fatty acid profile, peroxide value, acid value, moisture content, total polyphenols, and antioxidant activity were evaluated during cold plasma treatment. The result revealed that, due to the variation plasma power, treatment time and air flow rate caused a decrease in unsaturated fatty acid and moisture content and increased saturated fatty acids, peroxide value, acid value, and total polyphenols of the peanut.

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A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma

Cited by 80 publications

References 30 publications

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

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