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Kašparová P, Vaňková E, Paldrychová M, Svobodová A, Hadravová R, Jarošová Kolouchová I, Masák J, Scholtz V. Non-thermal plasma causes Pseudomonas aeruginosa biofilm release to planktonic form and inhibits production of Las-B elastase, protease and pyocyanin. Front Cell Infect Microbiol 2022; 12:993029. [PMID: 36211963 PMCID: PMC9544392 DOI: 10.3389/fcimb.2022.993029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
The increasing risk of antibiotic failure in the treatment of Pseudomonas aeruginosa infections is largely related to the production of a wide range of virulence factors. The use of non-thermal plasma (NTP) is a promising alternative to antimicrobial treatment. Nevertheless, there is still a lack of knowledge about the effects of NTP on the virulence factors production. We evaluated the ability of four NTP-affected P. aeruginosa strains to re-form biofilm and produce Las-B elastase, proteases, lipases, haemolysins, gelatinase or pyocyanin. Highly strains-dependent inhibitory activity of NTP against extracellular virulence factors production was observed. Las-B elastase activity was reduced up to 82% after 15-min NTP treatment, protease activity and pyocyanin production by biofilm cells was completely inhibited after 60 min, in contrast to lipases and gelatinase production, which remained unchanged. However, for all strains tested, a notable reduction in biofilm re-development ability was depicted using spinning disc confocal microscopy. In addition, NTP exposure of mature biofilms caused disruption of biofilm cells and their dispersion into the environment, as shown by transmission electron microscopy. This appears to be a key step that could help overcome the high resistance of P. aeruginosa and its eventual elimination, for example in combination with antibiotics still highly effective against planktonic cells.
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Affiliation(s)
- Petra Kašparová
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
- Laboratory of Non-thermal Plasma, Department of Physics and Measurements, University of Chemistry and Technology in Prague, Prague, Czechia
- *Correspondence: Petra Kašparová,
| | - Eva Vaňková
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
- Laboratory of Non-thermal Plasma, Department of Physics and Measurements, University of Chemistry and Technology in Prague, Prague, Czechia
| | - Martina Paldrychová
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
- Laboratory of Non-thermal Plasma, Department of Physics and Measurements, University of Chemistry and Technology in Prague, Prague, Czechia
| | - Alžběta Svobodová
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
| | - Romana Hadravová
- Viral and Microbial Proteins, Institute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences, Prague, Czechia
| | - Irena Jarošová Kolouchová
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
| | - Jan Masák
- Laboratory of Applied Biology, Department of Biotechnology, University of Chemistry and Technology in Prague, Prague, Czechia
| | - Vladimir Scholtz
- Laboratory of Non-thermal Plasma, Department of Physics and Measurements, University of Chemistry and Technology in Prague, Prague, Czechia
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Scholtz V, Vaňková E, Kašparová P, Premanath R, Karunasagar I, Julák J. Non-thermal Plasma Treatment of ESKAPE Pathogens: A Review. Front Microbiol 2021; 12:737635. [PMID: 34712211 PMCID: PMC8546340 DOI: 10.3389/fmicb.2021.737635] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 09/09/2021] [Indexed: 01/19/2023] Open
Abstract
The acronym ESKAPE refers to a group of bacteria consisting of Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter spp. They are important in human medicine as pathogens that show increasing resistance to commonly used antibiotics; thus, the search for new effective bactericidal agents is still topical. One of the possible alternatives is the use of non-thermal plasma (NTP), a partially ionized gas with the energy stored particularly in the free electrons, which has antimicrobial and anti-biofilm effects. Its mechanism of action includes the formation of pores in the bacterial membranes; therefore, resistance toward it is not developed. This paper focuses on the current overview of literature describing the use of NTP as a new promising tool against ESKAPE bacteria, both in planktonic and biofilm forms. Thus, it points to the fact that NTP treatment can be used for the decontamination of different types of liquids, medical materials, and devices or even surfaces used in various industries. In summary, the use of diverse experimental setups leads to very different efficiencies in inactivation. However, Gram-positive bacteria appear less susceptible compared to Gram-negative ones, in general.
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Affiliation(s)
- Vladimír Scholtz
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Czechia
| | - Eva Vaňková
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Czechia.,Department of Biotechnology, University of Chemistry and Technology, Prague, Czechia
| | - Petra Kašparová
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Czechia
| | - Ramya Premanath
- Nitte University, Nitte University Centre for Science Education and Research, Mangalore, India
| | - Iddya Karunasagar
- Nitte University, Nitte University Centre for Science Education and Research, Mangalore, India
| | - Jaroslav Julák
- Department of Physics and Measurements, University of Chemistry and Technology, Prague, Czechia.,Institute of Immunology and Microbiology, First Faculty of Medicine, Charles University and General University Hospital, Prague, Czechia
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Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods 2021; 10:2534. [PMID: 34828814 PMCID: PMC8624109 DOI: 10.3390/foods10112534] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. OBJECTIVE This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. RESULTS Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. CONCLUSIONS Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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Affiliation(s)
- Francisco Artés-Hernández
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain; (N.C.); (L.M.-Z.); (G.B.M.-H.)
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Aba RPM, Gelido EML, Yatco KMRS, Gabriel AA. Microbial shelf life of coconut water subjected to various inoculation levels of Listeria monocytogenes and storage conditions. Int J Food Microbiol 2021; 344:109108. [PMID: 33667851 DOI: 10.1016/j.ijfoodmicro.2021.109108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 01/01/2021] [Accepted: 02/13/2021] [Indexed: 10/22/2022]
Abstract
The study determined the growth kinetic parameters of a cocktail of Listeria monocytogenes 1/2c and 4b strains in coconut water (pH 4.76, 5.0°Brix, 0.09% malic acid, aw 0.998) subjected to low (~2.0 log CFU/mL) and high (~4.0 log CFU/mL) contamination levels, and exposed to different storage temperatures (4 °C, 17 °C, 30 °C, and 35 °C). The pathogen proliferated in all tested conditions except in that with low contamination stored at 4 °C. Despite not growing at 4 °C, the pathogen was detectable throughout the storage period, which lasted for almost 400 h. In conditions where the pathogens proliferated, growth lag (tlag) ranged from 0.0 to 68.3 h. The growth rates (KG) ranged from 0.05 to 0.48 log CFU/h, while the final populations ranged from 6.3 to 8.7 log CFU/mL. Both storage temperature and contamination level significantly (P < 0.05) affected the growth parameters. Sanitary risk times (SRT) were determined with the microbiological shelf life (SL) of coconut water. In some of the conditions tested, SRT took place before SL (SRT < SL), emphasizing the importance of having good hygienic and manufacturing practices in place for such a vulnerable commodity.
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Affiliation(s)
- Richard Paolo M Aba
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines.
| | - Eric Miguel L Gelido
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
| | - Kattleya Marie Reine S Yatco
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
| | - Alonzo A Gabriel
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
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Effect of Non-Thermal Atmospheric Plasma on Food-Borne Bacterial Pathogens on Ready-to Eat Foods: Morphological and Physico-Chemical Changes Occurring on the Cellular Envelopes. Foods 2020; 9:foods9121865. [PMID: 33327565 PMCID: PMC7765070 DOI: 10.3390/foods9121865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/06/2020] [Accepted: 12/11/2020] [Indexed: 11/19/2022] Open
Abstract
Currently, there is a need for new technological interventions to guarantee the microbiological safety of ready-to-eat (RTE) foods. Non-thermal atmospheric plasma (NTAP) has emerged as a promising strategy for inactivating microorganisms on thermo-sensitive foods, and the elucidation of its mechanisms of action will aid the rational optimization and industrial implementation of this technology for potential applications in the food industry. In this study, the effectiveness of NTAP for inactivating strains of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes contaminating the surface of different sliced RTE foods (“chorizo”, salami, bacon, smoked salmon, tofu and apple) was investigated. In addition, to further assess the bacterial inactivation mechanisms of NTAP, the morphological and physico-chemical damages in bacterial cells were analyzed. NTAP was effective for the surface decontamination of all products tested and, especially, of cut apple, where the microbial populations were reduced between 1.3 and 1.8 log units for the two Salmonella strains and E. coli O157: H7, respectively, after 15 min of exposure. In the rest of foods, no significant differences in the lethality obtained for the E. coli O157:H7 strain were observed, with inactivation rates of between 0.6 and 0.9 log cycles after a 15-min treatment. On the other hand, the strains from the rest of pathogenic microorganisms studied were extremely resistant on tofu, where barely 0.2–0.5 log units of inactivation were achieved after 15 min of plasma exposure. S. Enteritidis cells treated for 10 min exhibited noticeable morphological and structural changes, as observed by transmission electron microscopy, which were accompanied by a loss in membrane integrity, with an increased leakage of intracellular components and uptake of propidium iodide and marked changes in regions of their FTIR spectra indicating major alterations of the cell wall components. Overall, this indicates that loss of viability was likely caused for this microorganism by a significant damage in the cellular envelopes. However, the plasma-treated cells of L. monocytogenes did not show such obvious changes in morphology, and exhibited less marked effects on the integrity of their cytoplasmic membrane, what suggests that the death of this pathogenic microorganism upon NTAP exposure is more likely to occur as a consequence of damages in other cellular targets.
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8
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Naik M, C. K. S, Rawson A, N V. Tender Coconut Water: A Review on Recent Advances in Processing and Preservation. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1785489] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mohan Naik
- Department of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Sunil C. K.
- Department of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Venkatachalapathy N
- Department of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, India
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Frías E, Iglesias Y, Alvarez-Ordóñez A, Prieto M, González-Raurich M, López M. Evaluation of Cold Atmospheric Pressure Plasma (CAPP) and plasma-activated water (PAW) as alternative non-thermal decontamination technologies for tofu: Impact on microbiological, sensorial and functional quality attributes. Food Res Int 2019; 129:108859. [PMID: 32036881 DOI: 10.1016/j.foodres.2019.108859] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 11/18/2019] [Accepted: 11/21/2019] [Indexed: 12/16/2022]
Abstract
The efficacy of Cold Atmospheric Pressure Plasma (CAPP) for the inactivation of Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 on tofu was evaluated. The potential of using Plasma Activated Water (PAW) as an immersion solution for controlling microbial growth in tofu throughout its shelf-life was also investigated. The effects of these strategies on the physical and functional properties of treated tofu were also studied. CAPP treatment of tofu caused a limited inactivation of microbial populations, with log10 reductions attained ranging from 0.2 to 0.6 log10 for S. Enteritidis and E. coli O157:H7, respectively, after a 15 min treatment. CAPP did not affect tofu's water holding capacity, but it dried it and gave rise to changes in color and texture, which were reverted by immersing the treated product in distilled water. Refrigerated storage of tofu using PAW as an immersion solution was effective in controlling microbial growth. Thus, total counts obtained after 28 days of storage were around 3 log10 units lower than those observed for tofu stored immersed in non-treated deionized water. In addition, this strategy led to a product with a higher functional value than thermally-treated commercial tofu, retaining up to 80% of the initial content of total polyphenols, with better texture properties, less hardness and springiness (approximately 20-30% lower) and with minor changes in its characteristic color. Overall, these results evidence that PAW is a promising non-thermal technology which can facilitate the control of pathogenic microorganisms on tofu while retaining its physical and functional properties.
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Affiliation(s)
- Elvira Frías
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Yenea Iglesias
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Montserrat González-Raurich
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain.
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Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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López M, Calvo T, Prieto M, Múgica-Vidal R, Muro-Fraguas I, Alba-Elías F, Alvarez-Ordóñez A. A Review on Non-thermal Atmospheric Plasma for Food Preservation: Mode of Action, Determinants of Effectiveness, and Applications. Front Microbiol 2019; 10:622. [PMID: 31001215 PMCID: PMC6454144 DOI: 10.3389/fmicb.2019.00622] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 03/12/2019] [Indexed: 11/13/2022] Open
Abstract
Non-thermal Atmospheric Plasma (NTAP) is a cutting-edge technology which has gained much attention during the last decade in the food-processing sector as a promising technology for food preservation and maintenance of food safety, with minimal impact on the quality attributes of foods, thanks to its effectiveness in microbial inactivation, including of pathogens, spoilage fungi and bacterial spores, simple design, ease of use, cost-effective operation, short treatment times, lack of toxic effects, and significant reduction of water consumption. This review article provides a general overview of the principles of operation and applications of NTAP in the agri-food sector. In particular, the numerous studies carried out in the last decade aimed at deciphering the influence of different environmental factors and processing parameters on the microbial inactivation attained are discussed. In addition, this review also considers some important studies aimed at elucidating the complex mechanism of microbial inactivation by NTAP. Finally, other potential applications of NTAP in the agri-food sector, apart from food decontamination, are briefly described, and some limitations for the immediate industrial implementation of NTAP are discussed (e.g., impact on the nutritional and sensory quality of treated foods; knowledge on the plasma components and reactive species responsible for the antimicrobial activity; possible toxicity of some of the chemical species generated; scale-up by designing fit-for-purpose equipment).
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Affiliation(s)
- Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.,Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Tamara Calvo
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.,Institute of Food Science and Technology, Universidad de León, León, Spain
| | | | | | - Fernando Alba-Elías
- Department of Mechanical Engineering, Universidad de La Rioja, Logroño, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.,Institute of Food Science and Technology, Universidad de León, León, Spain
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Feliciano RJ, Estilo EEC, Nakano H, Gabriel AA. Decimal reduction energies of UV-C-irradiated spoilage yeasts in coconut liquid endosperm. Int J Food Microbiol 2019; 290:170-179. [PMID: 30340115 DOI: 10.1016/j.ijfoodmicro.2018.10.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 09/20/2018] [Accepted: 10/10/2018] [Indexed: 11/19/2022]
Abstract
The ultraviolet-C (UV-C) decimal reduction energy (DUV-C) values of 17 spoilage yeasts and their composited inoculum were determined in coconut liquid endosperm (pH 5.26, 5.8 °Brix, 0.04% malic acid, 0.17% w/v insoluble solids). Growth kinetic parameters of all the test yeast strains were first established to standardize the growth stage of the cells prior to inactivation studies. Approximately 4.0 to 5.0 log CFU/mL cells in the mid-stationary growth phase (30.3 to 39.9 h, 25 °C) were suspended in 4 mL turbulent flowing juice and subjected to UV-C irradiation at a surface irradiance range of 3.42 to 4.99 mW/cm2. Survivor populations after exposure to predetermined UV-C energy were enumerated, and were used to derive the DUV-C values using the linear regression and Baranyi and Roberts (1994) model fitting. Results show that the yeast strains exhibited either log-linear or biphasic inactivation behavior with inactivation lag. The most UV-C resistant spoilage yeast was found to be Cryptococcus albidus (LJY1) with DUV-C values of 122.72 and 214.89 mJ/cm2 determined from linear regression and model-fitting, respectively. The least UV-C resistant was Torulaspora delbrueckii (LYJ5) with a DUV-C of 17.34 (linear regression) and 17.35 mJ/cm2 (model-fitting). The DUV-C values determined from the model fitting were generally greater than those calculated from linear regression, although only those determined for C. albidus were significantly different. To the investigators' knowledge, this is the first report of the UV-C inactivation kinetic parameters of Kluyveromyces marxianus, Trichosporon cutaneum, Pichia anomala, and Meyerozyma guilliermondii and C. albidus in coconut liquid endosperm. The results of this study can be used in the establishment and validation of UV-C process schedules for coconut liquid endosperm and other similar commodities.
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Affiliation(s)
- Rodney J Feliciano
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines
| | - Emil Emmanuel C Estilo
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines
| | - Hiroyuki Nakano
- Laboratory of Food Microbiology and Hygiene, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashihiroshima 739-8528, Japan
| | - Alonzo A Gabriel
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines.
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Mahnot NK, Mahanta CL, Keener KM, Misra NN. Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP). Food Chem 2019; 284:303-311. [PMID: 30744862 DOI: 10.1016/j.foodchem.2019.01.084] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 12/07/2018] [Accepted: 01/08/2019] [Indexed: 11/18/2022]
Abstract
This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log10 during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.
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Affiliation(s)
- Nikhil Kumar Mahnot
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India; Department of Food Sciences, Purdue University, West Lafayette, IN, USA
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
| | - Kevin M Keener
- Department of Food Sciences, Purdue University, West Lafayette, IN, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA; BioCentury Research Farm, Iowa State University, Ames, IA, USA.
| | - N N Misra
- Center for Crops Utilization Research, Iowa State University, Ames, IA, USA.
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Gabriel AA, Ostonal JM, Cristobal JO, Pagal GA, Armada JVE. Individual and combined efficacies of mild heat and ultraviolet-c radiation against Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes in coconut liquid endosperm. Int J Food Microbiol 2018; 277:64-73. [DOI: 10.1016/j.ijfoodmicro.2018.04.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 02/16/2018] [Accepted: 04/10/2018] [Indexed: 10/17/2022]
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15
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Elimination of Salmonella enterica on common stainless steel food contact surfaces using UV-C and atmospheric pressure plasma jet. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Calvo T, Alvarez-Ordóñez A, Prieto M, Bernardo A, López M. Stress adaptation has a minor impact on the effectivity of Non-Thermal Atmospheric Plasma (NTAP) against Salmonella spp. Food Res Int 2017; 102:519-525. [DOI: 10.1016/j.foodres.2017.09.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 09/07/2017] [Accepted: 09/09/2017] [Indexed: 11/28/2022]
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17
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Calvo T, Álvarez-Ordóñez A, Prieto M, González-Raurich M, López M. Influence of processing parameters and stress adaptation on the inactivation of Listeria monocytogenes by Non-Thermal Atmospheric Plasma (NTAP). Food Res Int 2016; 89:631-637. [PMID: 28460960 DOI: 10.1016/j.foodres.2016.09.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 09/09/2016] [Accepted: 09/09/2016] [Indexed: 11/19/2022]
Abstract
This study evaluated the effectiveness of Non-Thermal Atmospheric Plasma (NTAP) treatments against Listeria. Firstly, the impact of gas composition and flow rate on L. monocytogenes and L. innocua (used as a surrogate) inactivation by NTAP was monitored. Secondly, the influence of stress adaptation (growth under suboptimal conditions, using a wide range of temperatures and media acidified up to pH5.5 with citric, lactic, malic or hydrochloric acid, or short-term exposure to acid, cold or thermal shocks) on L. monocytogenes NTAP resistance was assessed. Survival curves obtained were concave upward. A mathematical model based on the Weibull distribution accurately described the inactivation kinetics. Both L. monocytogenes and L. innocua showed a higher sensitivity to plasma when the treatment was performed using air than when nitrogen was used. In fact, the use of nitrogen as working gas made the plasma treatment almost ineffective. The effect of gas flow rate on the effectiveness of the NTAP treatment depended on the type of gas used to generate plasma. Increases in flow rate from 5 to 10L/min caused an acceleration of bacterial inactivation when air was used, while an additional increase of gas flow from 10 to 15L/min had a minor impact on microbial inactivation. On the other hand, gas flow rate hardly affected NTAP treatment efficiency when nitrogen was used to generate plasma. L. monocytogenes growth under sub-optimal temperature or pH conditions or short-term exposure to acid, heat or cold stress conditions did not significantly modify its NTAP resistance. This suggests that temperature and pH stress adaptation does not induce a cross-protection response against NTAP treatments in L. monocytogenes, what makes NTAP an attractive technology for food decontamination within minimal processing strategies targeting this pathogenic microorganism.
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Affiliation(s)
- Tamara Calvo
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain.
| | - Miguel Prieto
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Montserrat González-Raurich
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, León, Spain
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Atmospheric pressure plasma jet inactivation of Pseudomonas aeruginosa biofilms on stainless steel surfaces. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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