Ozone: A Novel Microbial Inactivation Process

Patil, Sucheta N.; Cullen, Patrick J.; Bourke, Paula

doi:10.1201/b16758-8

Cited by 5 publications

(3 citation statements)

References 1 publication

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“…When the gas is exposed to an electric field, a small current develops owing to the small number of free electrons and ions within the gas. However, this current lacks the ability to disturb the equilibrium and the ion, and electron mobilities are nearly constant (Misra, Han, Tiwari, Bourke, & Cullen, ). Now, upon intensifying the applied electric field, the current density increases, thereby disturbing the equilibrium to result in propagation of ions and electrons.…”

Section: Plasma Science and Technologymentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

245

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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Section: Plasma Science and Technologymentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

245

169

View full text Add to dashboard Cite

show abstract

“…Plasma processing has been used for sterilization, functionalization, altering the hydrophilic/hydrophobic properties, etching or deposition of thin films etc. (Misra et al 2014(Misra et al , 2015Thirumdas et al 2015a). Air plasma are excellent sources of reactive oxygen-based and nitrogen-based species, such as O, O* 2 , O 3 , OH, NO, NO 2 (Laroussi 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of low temperature plasma on the functional properties of basmati rice flour

2016

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The present study deals with the application of low temperature plasma on basmati rice flour and its effect on functional properties such as gel hydrations properties, flour hydration properties, gelatinization temperatures and antioxidant properties. The water holding capacity and water binding capacity were observed to be increased with increase in plasma power and time of treatment as the air plasma is known to make the surface more hydrophilic. XRD analysis revealed there is no significance difference in the crystalline structure after the plasma treatment. DSC shows a decrease in peak temperatures (Tp) after the treatment. Hot paste viscosities were observed to be decease from 692 to 591 BU was corresponded to decrease in peak temperature. The total polyphenolic content and reducing power was observed to be increased. The effects of plasma treatment on functional groups of polyphenols were observed by changes in absorption intensities using FTIR. This study demonstrates that the low temperature plasma treatmentis capable of improving the functional properties of basmati rice.

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“…These characteristics reveal why B. thermosphacta is a significant meat colonizer and food spoilage causing bacteria (Ercolini et al, 2006). decontamination of fresh produce such as lettuce, tomatoes and strawberries (Ziuzina et al, 2015;Misra et al, 2014;Ziuzina et al, 2014) as well as almonds, seeds and spices (Ling et al, 2015;Kim et al, 2014;Niemira et al, 2014). Thus ACP has potential for control of meat surface and meat processing surface contaminants and investigating the susceptibility of key spoilage micro-organisms such as B. thermosphacta is necessary to develop applications.…”

Section: Introductionmentioning

confidence: 99%

Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

Patange¹,

Boehm²,

Bueno-Ferrer³

et al. 2017

Food Microbiology

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Ozone: A Novel Microbial Inactivation Process

Cited by 5 publications

References 1 publication

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Effect of low temperature plasma on the functional properties of basmati rice flour

Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

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