“…Coupled with the possible rupture of the cytoplasmic membrane from cavitation-induced bubble implosion, bacterial cells might become more susceptible to RONS from PFB, hence the inactivation during the combination treatments was improved [53] . Similar trends and results were demonstrated for various pathogens on chicken during decontamination with US and PFW [19] , PFLa [10] , and thawing with US and PFW [47] .…”
Section: Resultssupporting
confidence: 77%
“…The reactive species reported in the current study were similar to reports in previous studies [3] , [9] , [34] , [43] , and indicated that the DBD plasma system was a significant source of reactive chemistries [44] , [45] , [46] . Further interactions between the reactive species and active ions in the solution at the gas–liquid interface can generate other RONS and acidic species like HNO 3 , HNO 2 , and ONOOH in PFB, which have been reported to show potent antimicrobial effects against several microorganisms [47] , [48] . Fig.…”
“…Coupled with the possible rupture of the cytoplasmic membrane from cavitation-induced bubble implosion, bacterial cells might become more susceptible to RONS from PFB, hence the inactivation during the combination treatments was improved [53] . Similar trends and results were demonstrated for various pathogens on chicken during decontamination with US and PFW [19] , PFLa [10] , and thawing with US and PFW [47] .…”
Section: Resultssupporting
confidence: 77%
“…The reactive species reported in the current study were similar to reports in previous studies [3] , [9] , [34] , [43] , and indicated that the DBD plasma system was a significant source of reactive chemistries [44] , [45] , [46] . Further interactions between the reactive species and active ions in the solution at the gas–liquid interface can generate other RONS and acidic species like HNO 3 , HNO 2 , and ONOOH in PFB, which have been reported to show potent antimicrobial effects against several microorganisms [47] , [48] . Fig.…”
“…The effect of PAW on chicken thawing for microbial inactivation was observed by Qian et al. (2022), showing that the presence of nitric oxide radicals in PAW reduced the bacterial population in the range of 0.62 to 1.17 log 10 reduction CFU.g −1 and slowed down the lipid oxidation of poultry meats. Liao et al.…”
Section: Applications Of Paw For Meats and Meat Productsmentioning
confidence: 85%
“…The effect of PAW on chicken thawing for microbial inactivation was observed by Qian et al (2022), showing that the presence of nitric oxide radicals in PAW reduced the bacterial population in the range of 0.62 to 1.17 log 10 reduction CFU.g −1 and slowed down the lipid oxidation of poultry meats. Liao et al (2020) revealed that PAW thawing for frozen beef maintained the quality of the beef and posed the highest antimicrobial inactivation, with a reduction in total viable count (TVC) of 1.62 log 10 CFU.g −1 , compared to microwave thawing (1.41 log 10 CFU.g −1 ) and thawing with slightly acidic electrolyzed water (0.83 log 10 CFU.g −1 ).…”
Section: Paw As Thawing Medium For Frozen Meatsmentioning
Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma‐activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short‐lived and long‐lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non‐thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy‐efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.
“…Lipid oxidation was measured by the method described by Qian et al 21 The sample (5 g) was homogenized with 25 mL 2-thiobarbituric acid reactive substance (TBARS) solution. The mixture was heated in boiling water (95 °C) for 10 min and subjected to cooling by running tap water.…”
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