Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens

Ke, Zhigang; Peng, Xingjian; Jia, Shiliang; Liu, Shulai; Zhou, Xuxia; Ding, Yuting

doi:10.1016/j.foodchem.2024.140147

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140147

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Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens

Zhigang Ke,

Xingjian Peng,

Shiliang Jia

et al.

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2024

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Assessing the Preservation Effectiveness: A Comparative Study of Plasma Activated Water with Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

Rathore,

Sharma,

Venugopal

et al. 2024

Plasma Chem Plasma Process

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The study investigates the efficacy of plasma-activated water (PAW) in preserving green chillies (jalapeño and pusa jwala) and compared it with various household fruits and vegetables cleaners’ solutions. PAW was prepared using a pencil plasma jet with air as the plasma forming gas. The results of visual analysis revealed that PAW-treated chillies maintain their fresh appearance even after 21 days, exhibiting significantly lower spoilage compared to control (ultrapure milli-Q water) and fruits and vegetables cleaners’ solutions. PAW demonstrated antimicrobial properties, effectively reducing microbial growth and spoilage on chillies over the storage period. Physical attributes, such as weight loss and firmness, are evaluated. It has been observed that PAW-treated chillies exhibit lower weight loss and higher firmness, indicating better membrane integrity and moisture retention. Microbial resistance was notably higher in PAW-treated chillies compared to control and when cleaning solutions were used. CIELAB color analysis revealed that PAW-treated chillies retain greenness, and color, freshness, outperforming control and cleaners. Sensory evaluation, including visual inspection, smell, taste, and touch, consistently favored PAW-treated chillies, emphasizing their superiority in terms of enhancement in shelf-life. Biochemical analysis revealed that PAW-treated chillies either maintain or show enhancement in nutritional attributes such as soluble sugar, protein, and ascorbic acid concentrations. Phenol concentration (antioxidant activity) remained stable across treatments. Overall, the study underscores the positive impact of PAW treatment on preserving the membrane integrity, antimicrobial resistance, sensory quality, and nutritional attributes of green chillies, making PAW an alternative for extending their shelf life.

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Assessing the Preservation Effectiveness: A Comparative Study of Plasma Activated Water with Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

Rathore,

Sharma,

Venugopal

et al. 2024

Plasma Chem Plasma Process

View full text Add to dashboard Cite

show abstract

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Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens

Cited by 1 publication

References 58 publications

Assessing the Preservation Effectiveness: A Comparative Study of Plasma Activated Water with Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

Assessing the Preservation Effectiveness: A Comparative Study of Plasma Activated Water with Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

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