Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins

Bang, In Hee; Lee, Eun Song; Lee, Ho Seon; Min, Sea C.

doi:10.1016/j.postharvbio.2019.111102

Cited by 24 publications

(7 citation statements)

References 54 publications

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“…(2015), and Bang et al. (2020) reported no significant change in the TPC of plasma‐treated tomato juice, dragon fruit, and mandarin, respectively. But the action of the reactive plasma species causes cell wall polysaccharide depolymerization and dissolution.…”

Section: Influence Of Cp Process Parametersmentioning

confidence: 98%

Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice

Kumar

Pipliya

Srivastav

2023

Journal of Food Science

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Cold plasma treatment of kiwifruit juice was studied in the domain of 18-30 kV of voltage, 2-6 mm of juice depth, and 6-10 min of treatment time using the response surface methodology (RSM). The experimental design utilized was a central composite rotatable design. The effect of voltage, juice depth, and treatment time on the various responses, namely peroxidase activity, color, total phenolic content, ascorbic acid, total antioxidant activity, and total flavonoid content, was examined. While modeling, the artificial neural network (ANN) showed greater predictive capability than RSM as the coefficient of determination (R 2 ) value of responses was greater in the case of ANN (0.9538-0.9996) than in RSM (0.9041-0.9853). The mean square error value was also less in the case of ANN than in RSM. The ANN was coupled with a genetic algorithm (GA) for optimization. The optimum condition obtained from ANN-GA was 30 kV, 5 mm, and 6.7 min, respectively.

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Section: Influence Of Cp Process Parametersmentioning

confidence: 98%

Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice

Kumar

Pipliya

Srivastav

2023

Journal of Food Science

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“…Other authors have studied the effects of a microbial sanitizing system that integrates washing with antibacterial solutions and atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on preservation of mandarins. The results of the study demonstrated the potential of this treatment to improve the storability of mandarins in plastic packaging by inhibiting the growth of P. digitatum on fruit while minimizing changes in fruit quality during storage 22 . Cold plasma treatment has been applied to inhibit food-borne pathogens and extend the shelf life of rocket leaves 23 and fresh lettuce 24 .…”

Section: Introductionmentioning

confidence: 88%

Pilot study on the use of cold atmospheric plasma for preservation of bread

Starek-Wójcicka

Różyło

Niedźwiedź

et al. 2022

Sci Rep

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Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers.

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“…In the fresh produces, CAP treatment reduces the intensity of postharvest respiration rate which is proven in strawberries, carrots, and mandarins (Ziuzina et al., 2020; Mahnot et al., 2020; Bang et al., 2020). The postharvested fruits varied in respiration rate but under cold plasma condition, the respiration rate was drastically diminished in strawberries, without inducing stress (blemish).…”

Section: Current Status Of Cold Plasma In Food Applicationsmentioning

confidence: 98%

Application of cold plasma on food matrices: A review on current and future prospects

Ganesan

Tiwari

Ezhilarasi

et al. 2020

J Food Process Preserv

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Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf life, and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release of secondary products such as ozone, UV, and reactive oxygen species during plasma generation limits its competencies and usage in food industry. Therefore, this review focuses on the application of various types of cold plasma on plant and animal produces. The current state of the CPT application and its effect on food matrices, bioactive compounds, packaging materials, and specific nutrients of food, along with advantages, limitations, and future recommendations of this technique in food sector are discussed. Practical applications Cold plasma technology (CPT), an emerging green nonthermal process, offers numerous potential applications in food and biomedical industries. With rapid advancements in plasma science, the application of CPT for surface decontamination of both food products and food packaging materials is advancing. Though CPT is rapidly gaining acceptance among the food sector, the long‐lasting effect of generated reactive oxygen species is still unclear. This work summarizes the recent developments of CPT on various plant‐ and animal‐based food matrices and aims at highlighting its potential applications, current research, and trends in the area. By examining the safety of gases used in CPT, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food.

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Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins

Cited by 24 publications

References 54 publications

Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice

Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice

Pilot study on the use of cold atmospheric plasma for preservation of bread

Application of cold plasma on food matrices: A review on current and future prospects

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