Influence of various fish constituents on inactivation efficacy of plasma‐activated water

Abstract

Plasma-activated water (PAW) is an effective disinfectant against a wide range of microorganisms, but its effect on food products is limited. This study aimed to investigate the fluid environment on the inactivation efficacy of PAW and its application on fish decontamination. Three organic media (fish gelatin, fish oil and fish homogenate) at 5%, 10% and 20%, and inorganic media of phosphate-buffered saline (PBS) and water were inoculated with Pseudomonas fluorescens at a final concentration of 7 log 10 CFU per mL. The inoculated media were treated by an atmospheric cold plasma jet at 30 kV for 5 min and stored at 4°C for 24 h, during which the inactivation effects were determined at different exposure times. The physicochemical properties of the media were measured. Furthermore, PAW generated for 15 min was applied to P. fluorescens-inoculated fish. The results showed that PAW achieved a complete inactivation immediately after treatment, while there was almost no reduction for plasma-activated PBS even after 24 h. Reduced inactivation efficacy was observed for the organic media except for fish oil, and the inactivation rates were in inverse correlation to the concentrations of organic material. PAW treatment obtained 0.4 log reduction on fish. This study revealed that the fluid environment had a great influence on the inactivation efficacy of PAW, and PAW can be a potential sanitiser for fish decontamination. Factors influencing the inactivation effect of PAW Y.-M. Zhao et al. 2631 Factors influencing the inactivation effect of PAW Y.-M. Zhao et al. Factors influencing the inactivation effect of PAW Y.-M. Zhao et al. 2635 Factors influencing the inactivation effect of PAW Y.-M. Zhao et al.

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

“…These results agree exactly with the findings of Xiang et al. (2020) and Y. M. Zhao, Ojha, Burgess, Sun, and Tiwari (2020) who reported that the levels of H 2 O 2 and NO 2 − gradually decreased in a temperature‐ and time‐dependent manner, while the levels of NO 3 − continued to increase. This highlights that NO 3 − might be more stable under a high‐temperature environment.…”

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

“…The presence of organic materials in water can markedly reduce the inactivation effectiveness of plasma treatment (Bai et al, 2020;Ryu et al, 2013;Xiang et al, 2019a;Zhang et al, 2016;Zhao, Ojha, Burgess, Sun, & Tiwari, 2020a). For instance, Ryu et al (2013) compared the effects of three different fluid backgrounds, that is, water, saline, and YPD (yeast extract, peptone, dextrose) on the inactivation efficiency of yeast after plasma treatment.…”

“…Moreover, reduced ORP, NO 2 − , and less acidic pH were reported when the organic materials were presented in water (Xiang et al, 2019a). In another study, Zhao et al (2020a) evaluated the influence of the specified fish constitutes on PAW inactivation, and significantly reduced disinfection efficacy was observed with the presence of fish gelatin and fish homogenate, and the inactivation rates were in inverse correlation to the concentration of the organic materials. While it is also worth noting that no decreased inactivation rate was observed from fish oil, whether from 5% to 20%.…”

“…The presence of organic materials in water can markedly reduce the inactivation effectiveness of plasma treatment (Bai et al., 2020; Han et al., 2016; Ryu et al., 2013; Xiang et al., 2019a; Zhang et al., 2016; Zhao, Ojha, Burgess, Sun, & Tiwari, 2020a). For instance, Ryu et al.…”

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

“…Microbial parameters include the type and state of the micro-organism, for example, vegetative bacteria or spores, planktonic or detached state (Kamgang-Youbi et al 2008;Smet et al 2019), and the microbial community on food products may also affect the inactivation efficacy. Regarding abiotic parameters, storage temperature for PAW (Shen et al 2016;Han et al 2016b), the presence of organic materials in water (Ryu et al 2013;Xiang et al 2019;Zhao et al 2020), and the surface morphology of food products (Royintarat et al 2020) should be considered.…”