Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs

Durek, Julia; Fröhling, Antje; Bußler, Sara; Hase, A.; Ehlbeck, Jörg; Schlüter, Oliver

doi:10.1016/j.ifset.2021.102890

Cited by 12 publications

(7 citation statements)

References 75 publications

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“…In a PPA wood smoke system, compounds might form that neutralize or silence each other. For instance, polyphenols are one major compound in the cold smoke that act as a decontaminant [ 21 , 22 , 64 ]. Polyphenols, as an anti-oxidant, might consume the oxidizing nitrous gasses, which are, on the other hand, the active compound in PPA [ 65 , 66 ].…”

Section: Discussionmentioning

confidence: 99%

“…In various studies, PPA has already been used for the decontamination of food. For instance, Durek et al described the impact of PPA on microbial count and their diversity found on dried herbs in a pilot-scale experiment [ 22 ]. The same working group also examined the microbiological inactivation of PPA in fresh pork under the prerequisite of maintaining produce quality [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Weihe

Wagner²,

Schnabel³

et al. 2022

Foods

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The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Weihe

Wagner²,

Schnabel³

et al. 2022

Foods

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“…Botrytis cinerea causes fungus after mulberry harvest [39] shows CAP treatment at 0, 0.5, . CAP also effectively reduced the microbial count in dried herbal tea, which provides industrial relevance to CAP [43]. Table 1 comprehensively highlights the application of cold atmospheric plasma to various foods.…”

Section: Cap For Food Industrymentioning

confidence: 99%

Review of the cold atmospheric plasma technology application in food, disinfection, and textiles: A way forward for achieving circular economy

et al. 2022

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Cold atmospheric plasma (CAP) is a promising technology quite useful in many industries including biotechnology, biomedical, textiles, and food processing. The contrivance of plasma technology can be a potential game-changer to use in any possible way in these industries. This CAP technology is technically a green process with no generation of chemically harmful substances with more ecological and economic benefits. This review article will focus on the research done in the textile industry and food processing, how plasma brings in an effective change in these industrial sectors as well the as application of CAP in disinfection, sterilization, microbial inactivation, and surface modification to obtain desirable results. Recently, there have been reports of successful use of CAP technology for surface inactivation of SARS-CoV-2, plasma-activated water for disinfection of SARS-CoV-2. This article will streamline the innovations in textiles and food industries achieved using plasma technology and what gaps industries face while manufacturing. The focus will be on what research has already done while depicting the gaps and opportunities for using plasma technology in these industries and making use of it to achieve a circular economy, which is one of the major policies of the European countries. A circular economy enables manufactures to produce goods which can be reused, recycled, refurbished, and repaired rather than scrapping them after a single use. The reduction of harmful chemicals, wastewater treatment, and sterilization is achieved using plasma technology and allows reusing the resources which consequently helps to achieve most of the UN’s sustainable development goals and help society to live a sustainable and better life.

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“…95 Similarly, microwave plasma reduced the microbial (viable) count of dried peppermint, stinging nettle, and lemongrass leaves by up to 1.6 logs within 7.5 min of treatment time. 96 Though decontamination of leaves was the primary goal of these studies, Baier et al 97 found a permanent reduction in photosynthetic efficiency ( F v / F m ) of corn leaves when a higher power level was used. Nevertheless, in the case of lamb's lettuce, the interaction of reactive species caused the reduction in bioactive phenolic components and not in the photo- or thermo-desorption processes.…”

Section: Plasma Applications In Post-harvest Stagesmentioning

confidence: 99%

Plasma processing: a sustainable technology in agri-food processing

Rajan

Boopathy

Radhakrishnan

et al. 2023

Sustainable Food Technol.

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Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs

Cited by 12 publications

References 75 publications

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Review of the cold atmospheric plasma technology application in food, disinfection, and textiles: A way forward for achieving circular economy

Plasma processing: a sustainable technology in agri-food processing

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