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Ferrati M, Spinozzi E, Mazzara E, Ianni M, Abouelenein D, Petrelli R, Caprioli G, Ricciutelli M, Garzoli S, Cebollada P, Les F, Lopez V, Maggi F, Cespi M. Microwave-assisted hydrodiffusion and gravity extraction: An efficient method to produce pomegranate juice. Food Chem 2024; 448:139101. [PMID: 38537552 DOI: 10.1016/j.foodchem.2024.139101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/26/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Green technologies based on microwaves have been developed by the food industry to produce organoleptically acceptable fruit juices without preliminary processing. Microwave irradiation coupled with hydrodiffusion and gravity (MHG) combines microwave heating with the earth's gravity, allowing the collection of hydrophilic substances released from the irradiated matrix. To the best of our knowledge, MHG extraction has never been experimented to produce pomegranate juice. In this work, we have evaluated it as a potential alternative to the conventional squeezing. A central composite design study (CCD) allowed the selection of the best extractive conditions (irradiation power and extraction time) to obtain a pomegranate juice with higher yield, polyphenol (e.g., catechin and delphinidin-3,5-glucoside) content, and related bioactivities (antioxidant and antidiabetic) than the one obtained by squeezing while maintaining the chemical-physical properties. Thus, this technique appears to be a functional alternative to producing high value pomegranate juice.
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Affiliation(s)
- Marta Ferrati
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Eleonora Spinozzi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Eugenia Mazzara
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Matteo Ianni
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Doaa Abouelenein
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Riccardo Petrelli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Massimo Ricciutelli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, Rome, Italy.
| | - Pilar Cebollada
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, Zaragoza, Spain.
| | - Francisco Les
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, Zaragoza, Spain; Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Spain.
| | - Victor Lopez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, Zaragoza, Spain; Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, Spain.
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Marco Cespi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
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2
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Negi M, Kaushik N, Lamichhane P, Jaiswal A, Borkar SB, Patel P, Singh P, Choi EH, Kaushik NK. Biocompatible plasma-treated liquids: A sustainable approach for decontaminating gastrointestinal-infection causing pathogens. JOURNAL OF HAZARDOUS MATERIALS 2024; 472:134562. [PMID: 38743977 DOI: 10.1016/j.jhazmat.2024.134562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
Nosocomial infections are a serious threat and difficult to cure due to rising antibiotic resistance in pathogens and biofilms. Direct exposure to cold atmospheric plasma (CAP) has been widely employed in numerous biological research endeavors. Nonetheless, plasma-treated liquids (PTLs) formulated with physiological solutions may offer additional benefits such as enhanced portability, and biocompatibility. Additionally, CAP-infused long-lived reactive oxygen and nitrogen species (RONS) such as nitrite (NO2-), nitrate (NO3-), and hydrogen peroxide (H2O2) can synergistically induce their antibacterial activity. Herein, we investigated those argon-plasma jet-treated liquids, including Ringer's lactate (RL), phosphate-buffered saline (PBS), and physiological saline, have significant antibacterial activity against nosocomial/gastrointestinal-causing pathogens, which might be due to ROS-mediated lipid peroxidation. Combining the conventional culture-based method with propidium iodide monoazide quantitative PCR (PMAxx™-qPCR) indicated that PTLs induce a minimal viable but non-culturable (VBNC) state and moderately affect culturable counts. Specifically, the PTL exposure resulted in pathogenicity dysfunction via controlling T3SS-related effector genes of S. enterica. Overall, this study provides insights into the effectiveness of PTLs for inducing ROS-mediated damage, controlling the virulence of diarrheagenic bacteria, and modulating homeostatic genes.
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Affiliation(s)
- Manorma Negi
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong 18323, South Korea.
| | - Prajwal Lamichhane
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea
| | - Apurva Jaiswal
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea
| | - Shweta B Borkar
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea
| | - Paritosh Patel
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea
| | - Prashant Singh
- Department of Chemistry, Atma Ram Sanatan Dharma College, University of Delhi, Delhi, India
| | - Eun Ha Choi
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea.
| | - Nagendra Kumar Kaushik
- Plasma Bioscience Research Center, Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, South Korea.
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3
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Piatti D, Marconi R, Caprioli G, Zannotti M, Giovannetti R, Sagratini G. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS. Food Chem 2024; 439:138089. [PMID: 38070235 DOI: 10.1016/j.foodchem.2023.138089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
The White Truffle is the most expensive edible underground mushroom. In this study the first characterization of the Acqualagna white truffle was delivered, taking into consideration the soil of origin and the human perception. The volatile profile was identified by GC-MS and compared with the descriptors obtained by sensory analysis. The non-volatile characterization was done using elemental composition by ICP-MS analysis, elemental analysis, and spectrophotometric assays. The volatile profile consists mainly of bis(methylthio)methane (78.72%) and other minor constituents, linked to seven odorant descriptors: garlic-like, nutty-like, geosmine-like, floral, mushroom-like, pungent and green/herbal. ICP-MS revealed that truffle has a higher content of K, P, S, Ca and Mg (97% of the elements investigated) and that it assimilates the Rare Earth Elements (REE) from the soil without discriminating them. In conclusion, this project is the first step for the enhancement of local food, linked to the territory conditions in which it is produced.
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Affiliation(s)
- Diletta Piatti
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Riccardo Marconi
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Marco Zannotti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Rita Giovannetti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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4
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Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
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Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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5
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Mozzon M, Foligni R, Mannozzi C, Galdenzi F, Laurita R, Tappi S, Dalla Rosa M. Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets. Food Res Int 2024; 176:113823. [PMID: 38163686 DOI: 10.1016/j.foodres.2023.113823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/25/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive species has been less extensively studied. In this work, global indices (peroxide value, UV specific absorbance) and direct analytical determinations of volatile and non-volatile oxidation products were performed on sardine lipids extracted from fish fillets immersed in PAW (treatments) and distilled water (controls) for 10-30 min. Evidence of PAW-induced lipid oxidation was provided by higher UV specific absorbances and higher levels of C5-C9 secondary volatile oxidation products in the treated samples. However, the degree of fatty acid oxidation was not sufficient to cause a significant reduction in nutritionally valuable eicosapentaenoic acid and docosahexaenoic acid. Twelve cholesterol oxidation products (COPs) were identified in the sardine lipids, but no significant differences in total COPs content were found between PAW processed and control samples.
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Affiliation(s)
- Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Cinzia Mannozzi
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università degli Studi di Camerino, Via Madonna delle Carceri, 9, 62032 Camerino, MC, Italy.
| | - Filippo Galdenzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; Interdepartmental Centre for Industrial Research Health Sciences and Technologies, University of Bologna, Via Zamboni 33, 40136 Bologna, Italy.
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
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6
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Sojithamporn P, Leksakul K, Sawangrat C, Charoenchai N, Boonyawan D. Degradation of Pesticide Residues in Water, Soil, and Food Products via Cold Plasma Technology. Foods 2023; 12:4386. [PMID: 38137190 PMCID: PMC10743213 DOI: 10.3390/foods12244386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/30/2023] [Accepted: 12/02/2023] [Indexed: 12/24/2023] Open
Abstract
Water, soil, and food products contain pesticide residues. These residues result from excessive pesticides use, motivated by the fact that agricultural productivity can be increased by the use of these pesticides. The accumulation of these residues in the body can cause health problems, leading to food safety concerns. Cold plasma technology has been successfully employed in various applications, such as seed germination, bacterial inactivation, wound disinfection, surface sterilization, and pesticide degradation. In recent years, researchers have increasingly explored the effectiveness of cold plasma technology in the degradation of pesticide residues. Most studies have shown promising outcomes, encouraging further research and scaling-up for commercialization. This review summarizes the use of cold plasma as an emerging technology for pesticide degradation in terms of the plasma system and configuration. It also outlines the key findings in this area. The most frequently adopted plasma systems for each application are identified, and the mechanisms underlying pesticide degradation using cold plasma technology are discussed. The possible factors influencing pesticide degradation efficiency, challenges in research, and future trends are also discussed. This review demonstrates that despite the nascent nature of the technology, the use of cold plasma shows considerable potential in regards to pesticide residue degradation, particularly in food applications.
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Affiliation(s)
- Phanumas Sojithamporn
- Graduate Program in Industrial Engineering, Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand; (C.S.); (N.C.)
| | - Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand; (C.S.); (N.C.)
| | - Nivit Charoenchai
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand; (C.S.); (N.C.)
| | - Dheerawan Boonyawan
- Plasma and Beam Physics Research Center (PBP), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
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Mazzara E, Caprodossi A, Mustafa AM, Maggi F, Caprioli G. Phytochemical Investigation of Sumac ( Rhus coriaria L.) Fruits from Different Sicilian Accessions. Foods 2023; 12:4359. [PMID: 38231844 DOI: 10.3390/foods12234359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 11/28/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
Sumac, Rhus coriaria L., is employed as a natural preservative in the food sector, due to its rich content of antioxidant compounds, including hydrolysable tannins, phenolic acids, anthocyanins, and flavonoids. In this work, the phytochemical characterization of sumac fruits from five Sicilian accessions was performed to evaluate their potential as a food preservative for nutraceutical exploitation. Spectrophotometric tests and HPLC-MS/MS analyses were conducted to assess and compare the antioxidant power of the water extracts produced with the five sumac accessions. Principal component analysis was also carried out to better visualize the obtained results. Flavonoids and phenolic acids, namely isoquercitrin (20,342.82 mg/kg dry extract) and gallic acid (197,489.19 mg/kg dry extract), were more abundant in fruits from the population of San Biagio Platani, while the one from Giarratana was characterized by a higher content of anthocyanins such as cyanidin-3-glucoside (20,889.81 mg/kg dry extract). These two populations can be recognized as the most suitable settings for the implementation of sumac cultivation and the development of sumac-based products, especially for food and nutraceutical purposes.
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Affiliation(s)
- Eugenia Mazzara
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Arianna Caprodossi
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Ahmed M Mustafa
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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8
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Konchekov EM, Gusein-zade N, Burmistrov DE, Kolik LV, Dorokhov AS, Izmailov AY, Shokri B, Gudkov SV. Advancements in Plasma Agriculture: A Review of Recent Studies. Int J Mol Sci 2023; 24:15093. [PMID: 37894773 PMCID: PMC10606361 DOI: 10.3390/ijms242015093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
This review is devoted to a topic of high interest in recent times-the use of plasma technologies in agriculture. The increased attention to these studies is primarily due to the demand for the intensification of food production and, at the same time, the request to reduce the use of pesticides. We analyzed publications, focusing on research conducted in the last 3 years, to identify the main achievements of plasma agrotechnologies and key obstacles to their widespread implementation in practice. We considered the main types of plasma sources used in this area, their advantages and limitations, which determine the areas of application. We also considered the use of plasma-activated liquids and the efficiency of their production by various types of plasma sources.
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Affiliation(s)
- Evgeny M. Konchekov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia; (N.G.-z.); (D.E.B.); (L.V.K.); (S.V.G.)
| | - Namik Gusein-zade
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia; (N.G.-z.); (D.E.B.); (L.V.K.); (S.V.G.)
| | - Dmitriy E. Burmistrov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia; (N.G.-z.); (D.E.B.); (L.V.K.); (S.V.G.)
| | - Leonid V. Kolik
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia; (N.G.-z.); (D.E.B.); (L.V.K.); (S.V.G.)
| | - Alexey S. Dorokhov
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia; (A.S.D.)
| | - Andrey Yu. Izmailov
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia; (A.S.D.)
| | - Babak Shokri
- Physics Department, Shahid Beheshti University, Tehran 1983969411, Iran
| | - Sergey V. Gudkov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia; (N.G.-z.); (D.E.B.); (L.V.K.); (S.V.G.)
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9
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Rothwell JG, Hong J, Morrison SJ, Vyas HKN, Xia B, Mai-Prochnow A, McConchie R, Phan-Thien KY, Cullen PJ, Carter DA. An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit. Microbiol Spectr 2023; 11:e0003423. [PMID: 37428084 PMCID: PMC10434273 DOI: 10.1128/spectrum.00034-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 06/18/2023] [Indexed: 07/11/2023] Open
Abstract
The effect of plasma-activated water (PAW) generated with a dielectric barrier discharge diffusor (DBDD) system on microbial load and organoleptic quality of cucamelons was investigated and compared to the established sanitizer, sodium hypochlorite (NaOCl). Pathogenic serotypes of Escherichia coli, Salmonella enterica, and Listeria monocytogenes were inoculated onto the surface of cucamelons (6.5 log CFU g-1) and into the wash water (6 log CFU mL-1). PAW treatment involved 2 min in situ with water activated at 1,500 Hz and 120 V and air as the feed gas; NaOCl treatment was a wash with 100 ppm total chlorine; control treatment was a wash with tap water. PAW treatment produced a 3-log CFU g-1 reduction of pathogens on the cucamelon surface without negatively impacting quality or shelf life. NaOCl treatment reduced the pathogenic bacteria on the cucamelon surface by 3 to 4 log CFU g-1; however, this treatment also reduced fruit shelf life and quality. Both systems reduced 6-log CFU mL-1 pathogens in the wash water to below detectable limits. The critical role of superoxide anion radical (·O2-) in the antimicrobial power of DBDD-PAW was demonstrated through a Tiron scavenger assay, and chemistry modeling confirmed that ·O2- generation readily occurs in DBDD-PAW generated with the employed settings. Modeling of the physical forces produced during plasma treatment showed that bacteria likely experience strong local electric fields and polarization. We hypothesize that these physical effects synergize with reactive chemical species to produce the acute antimicrobial activity seen with the in situ PAW system. IMPORTANCE Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item. Our experimental results are supported by modeling of the plasma chemistry and applied physical forces, which show that the system can generate highly reactive ·O2- and strong electric fields that combine to produce potent antimicrobial power. In situ PAW has promise in industrial applications as it requires only low power (12 W), tap water, and air. Moreover, it does not produce toxic by-products or hazardous effluent waste, making it a sustainable solution for fresh food safety.
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Affiliation(s)
- Joanna G. Rothwell
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Jungmi Hong
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Stuart J. Morrison
- Department of Agricultural and Resource Economics, University of California, Davis, California, USA
| | - Heema Kumari Nilesh Vyas
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Institute of Infectious Diseases, The University of Sydney, Sydney, New South Wales, Australia
| | - Binbin Xia
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Anne Mai-Prochnow
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Robyn McConchie
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Kim-Yen Phan-Thien
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Patrick J. Cullen
- School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia
| | - Dee A. Carter
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Institute of Infectious Diseases, The University of Sydney, Sydney, New South Wales, Australia
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10
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Mazzara E, Caprioli G, Simonelli G, Mustafa AM, Maggi F, Cespi M. Microwave Hydrodiffusion and Gravity Extraction of Vitamin C and Antioxidant Compounds from Rosehips ( Rosa canina L.). Foods 2023; 12:3051. [PMID: 37628051 PMCID: PMC10453430 DOI: 10.3390/foods12163051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/11/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
Rosehips, Rosa canina L. (Rosaceae family), have been used for a long time for their beneficial effects on health, and they are largely exploited in the food and nutraceutical supplement sectors. The aim of this work was to apply and optimize for the first time the microwave hydrodiffusion and gravity (MHG) extraction of rosehips, as a novel application of solvent-free microwave extraction, previously conducted in a similar way only on mulberry, strawberry, and onion. The optimization was performed through a central composite design (CCD) by evaluating the effect of the experimental parameters on the yield; total polyphenol, flavonoid, and anthocyanin contents; radical scavenging activity; and content of vitamin C in the obtained extracts. As a result, the water moistening pretreatment was clearly revealed to possess a pivotal role in the quality of the rosehip extracts. Among the evaluated responses, the yield, the anthocyanin content, and the antioxidant activity were well described by the statistical model. Notably, the optimized MHG extract was compared with the ones obtained by conventional solvent extraction showing higher amounts of vitamin C, polyphenols, flavonoids, and anthocyanins, while the traditional extracts performed better in terms of yield. In conclusion, MHG represents a promising alternative to standard extraction methods for obtaining rosehip extracts rich in vitamin C and antioxidant compounds. In this respect, the results of our research support the employment of MHG on an industrial level for the production of rosehip-based food supplements enriched in vitamin C.
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Affiliation(s)
- Eugenia Mazzara
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
| | - Gianmarco Simonelli
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
| | - Ahmed M. Mustafa
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Filippo Maggi
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
| | - Marco Cespi
- Chemistry Interdisciplinary Project Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (E.M.); (G.C.); (G.S.); (A.M.M.); (M.C.)
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11
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Lee G, Choi SW, Yoo M, Chang HJ, Lee N. Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution. Foods 2023; 12:2461. [PMID: 37444199 DOI: 10.3390/foods12132461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Herein, we investigated the potential of plasma-activated water (PAW) as a wash solution for the microbial decontamination of cherry tomatoes. We analyzed the efficacy of PAW as a bactericidal agent based on reactive species and pH. Immersion for 5 min in PAW15 (generated via plasma activation for 15 min) was determined as optimal for microbial decontamination of fresh produce. The decontamination efficacy of PAW15 exceeded those of mimic solutions with equivalent reactive species concentrations and pH (3.0 vs. 1.7 log reduction), suggesting that the entire range of plasma-derived reactive species participates in decontamination rather than a few reactive species. PAW15-washing treatment achieved reductions of 6.89 ± 0.36, 7.49 ± 0.40, and 5.60 ± 0.05 log10 CFU/g in the counts of Bacillus cereus, Salmonella sp., and Escherichia coli O157:H7, respectively, inoculated on the surface of cherry tomatoes, with none of these strains detected in the wash solution. During 6 days of 25 °C storage post-washing, the counts of aerobic bacteria, yeasts, and molds were below the detection limit. However, PAW15 did not significantly affect the viability of RAW264.7 cells. These results demonstrate that PAW effectively inactivates microbes and foodborne pathogens on the surface of cherry tomatoes and in the wash solution. Thus, PAW could be used as an alternative wash solution in the fresh produce industry without cross-contamination during washing and environmental contamination by foodborne pathogens or potential risks to human health.
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Affiliation(s)
- Gaeul Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Sung-Wook Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Miyoung Yoo
- Food Standard Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Hyun-Joo Chang
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
| | - Nari Lee
- Food Safety and Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Wanju-gun 55365, Jeollabuk-do, Republic of Korea
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12
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Aihaiti A, Maimaitiyiming R, Wang L, Wang J. Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency. Foods 2023; 12:2285. [PMID: 37372496 DOI: 10.3390/foods12122285] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW). Its efficacy was compared with that of PAW prepared using 10 kHz. The results showed that the ozone, hydrogen peroxide, nitrate, and nitrite concentrations in 200 Hz-PAW were 5.00-, 3.62-, 8.05-, and 1.48-fold higher than those of 10 kHz-PAW. PAW inactivated the browning-related enzymes polyphenol oxidase and peroxidase, lowering the browning index and inhibiting browning; 200 Hz-PAW exhibited the lowest of these parameters during storage. In addition, PAW induced PAL to promote phenolic synthesis and increase antioxidant activity to delay malondialdehyde accumulation; 200 Hz-PAW exhibited the highest of these parameters. Moreover, 200 Hz-PAW had the lowest weight loss and electrolyte leakage rates. Furthermore, microbial analysis showed that the lowest aerobic mesophilic, mold, and yeast counts during storage were observed in the 200 Hz-PAW group. These results suggest that frequency-controlled PAW has the potential to treat fresh-cut produce.
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Affiliation(s)
- Aihemaitijiang Aihaiti
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Ruxianguli Maimaitiyiming
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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13
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Xiao H, Zhang S, Xi F, Yang W, Zhou L, Zhang G, Zhu H, Zhang Q. Preservation effect of plasma-activated water (PAW) treatment on fresh walnut kernels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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14
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Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves. Antioxidants (Basel) 2022; 12:antiox12010028. [PMID: 36670890 PMCID: PMC9854496 DOI: 10.3390/antiox12010028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW processing time on bioactive compounds of rocket-salad leaves including: 18 phenolic compounds, vitamin C, riboflavin, nicotinic acid, and nicotinamide. Moreover, the impact of PAW on both antioxidant (DPPH) and peroxidase (POD) activities was also investigated. This was performed using HPLC-DAD, HPLC-MS/MS, and spectrophotometric analysis. All treatments induced non-significant increases in total phenolic contents. However, depending on processing time, significant increases or decreases of individual phenolic compounds were observed. PAW-10 and -20 increased the ascorbic acid content to 382.76 and 363.14 mg/100 g, respectively, compared to control (337.73 mg/100 g). Riboflavin and nicotinic acid contents were increased significantly in PAW-20 (0.53 and 1.26 mg/100), compared to control (0.32 and 0.61 mg/100 g, respectively). However, nicotinamide showed non-significant increase in all treatments. Antioxidant activity improved significantly only in PAW-20, while peroxidase activity was reduced up to 36% in the longest treatment. In conclusion, PAW treatment could be an effective technique for rocket decontamination since it positively influenced the quality of rocket, improving the retention of polyphenols and vitamins.
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16
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Pilot study on the use of cold atmospheric plasma for preservation of bread. Sci Rep 2022; 12:22003. [PMID: 36539471 PMCID: PMC9768121 DOI: 10.1038/s41598-022-26701-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
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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17
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Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells. Nutrients 2022; 14:nu14245337. [PMID: 36558496 PMCID: PMC9785878 DOI: 10.3390/nu14245337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/02/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
Plasma Activated Water (PAW) has recently emerged as a promising non-chemical and non-thermal technology for the microbial decontamination of food. However, its use as a replacement for conventional disinfection solutions needs further investigation, as the impact of reactive species generated by PAW on nutritional food quality, toxicology, and safety is still unclear. The purpose of this study is to investigate how treatment with PAW affects the health-promoting properties of fresh-cut rocket salad (Eruca sativa). Therefore, the polyphenolic profile and antioxidant activity were evaluated by a combination of UHPLC-MS/MS and in vitro assays. Moreover, the effects of polyphenolic extracts on cell viability and oxidative status in Caco2 cells were assessed. PAW caused a slight reduction in the radical scavenging activity of the amphiphilic fraction over time but produced a positive effect on the total phenolic content, of about 70% in PAW-20, and an increase in the relative percentage (about 44-50%) of glucosinolate. Interestingly, the PAW polyphenol extract did not cause any cytotoxic effect and caused a lower imbalance in the redox status compared to an untreated sample. The obtained results support the use of PAW technology for fresh-cut vegetables to preserve their nutritional properties.
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18
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Palumbo M, Attolico G, Capozzi V, Cozzolino R, Corvino A, de Chiara MLV, Pace B, Pelosi S, Ricci I, Romaniello R, Cefola M. Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview. Foods 2022; 11:foods11233925. [PMID: 36496732 PMCID: PMC9737221 DOI: 10.3390/foods11233925] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/23/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.
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Affiliation(s)
- Michela Palumbo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Giovanni Attolico
- Institute on Intelligent Industrial Systems and Technologies for Advanced Manufacturing, National Research Council of Italy (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
- Correspondence: (R.C.); (B.P.); Tel.: +39-0825-299111 (R.C.); +39-0881-630210 (B.P.)
| | - Antonia Corvino
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Maria Lucia Valeria de Chiara
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
- Correspondence: (R.C.); (B.P.); Tel.: +39-0825-299111 (R.C.); +39-0881-630210 (B.P.)
| | - Sergio Pelosi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Ilde Ricci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Roberto Romaniello
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Maria Cefola
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
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Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology. Food Chem 2022; 391:133237. [DOI: 10.1016/j.foodchem.2022.133237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 01/06/2023]
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20
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Sawangrat C, Phimolsiripol Y, Leksakul K, Thanapornpoonpong SN, Sojithamporn P, Lavilla M, Castagnini JM, Barba FJ, Boonyawan D. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili ( Capsicum annuum L.). Foods 2022; 11:foods11182859. [PMID: 36140988 PMCID: PMC9498241 DOI: 10.3390/foods11182859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 12/04/2022] Open
Abstract
Plasma activated water (PAW) generated from pinhole plasma jet using gas mixtures of argon (Ar) and 2% oxygen (O2) was evaluated for pesticide degradation and microorganism decontamination (i.e., Escherichia coli and Colletotrichum gloeosporioides) in chili (Capsicum annuum L.). A flow rate of 10 L/min produced the highest concentration of hydrogen peroxide (H2O2) at 369 mg/L. Results showed that PAW treatment for 30 min and 60 min effectively degrades carbendazim and chlorpyrifos by about 57% and 54% in solution, respectively. In chili, carbendazim and chlorpyrifos were also decreased, to a major extent, by 80% and 65% after PAW treatment for 30 min and 60 min, respectively. E. coli populations were reduced by 1.18 Log CFU/mL and 2.8 Log CFU/g with PAW treatment for 60 min in suspension and chili, respectively. Moreover, 100% of inhibition of fungal spore germination was achieved with PAW treatment. Additionally, PAW treatment demonstrated significantly higher efficiency (p < 0.05) in controlling Anthracnose in chili by about 83% compared to other treatments.
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Affiliation(s)
- Choncharoen Sawangrat
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sa-nguansak Thanapornpoonpong
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phanumas Sojithamporn
- Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Maria Lavilla
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio, Spain
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: (Y.P.); (F.J.B.); Tel.: +665-394-8236 (Y.P.); +34-963-544-972 (F.J.B.); Fax: +665-394-8230 (Y.P.)
| | - Dheerawan Boonyawan
- Agriculture and Bio Plasma Technology Center (ABPlas), Thai—Korean Research Collaboration Center (TKRCC), Science and Technology Park, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Physics and Materials Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization. Food Chem 2022; 385:132677. [PMID: 35334341 DOI: 10.1016/j.foodchem.2022.132677] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/23/2022]
Abstract
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (PV), ultrasound treatment time (UT), and enzyme concentration (EC). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as PV of 70 V, UT of 15 min, and EC of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
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22
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Johnson Esua O, Sun DW, Ajani CK, Cheng JH, Keener KM. Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2022; 88:106086. [PMID: 35830785 PMCID: PMC9287556 DOI: 10.1016/j.ultsonch.2022.106086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
Linear (first-order) and non-linear (Weibull, biphasic, and log-logistic) models were evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by a novel technique (UPFB) combining ultrasound (US) with plasma functionalized buffer (PFB). Results showed that UPFB was more effective for inactivating bacteria when compared with individual applications of US or PFB with reductions of 3.92 and 3.70 log CFU/g for Escherichia coli and Listeria monocytogenes, respectively. Compared with the linear model, the three non-linear models presented comparable performances and were more suitable for describing the inactivation kinetics with superior adj-R2 (0.962-0.999), accuracies (0.970-1.006) and bias factors (0.995-1.031), and by assessing the strengths of evidence, weights of evidence and evidence ratios for the models, the biphasic model was identified as the best fit model. The current study provided new insights into the effective evaluation of decontamination methods.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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Perinban S, Orsat V, Lyew D, Raghavan V. Effect of plasma activated water on Escherichia coli disinfection and quality of kale and spinach. Food Chem 2022; 397:133793. [PMID: 35914460 DOI: 10.1016/j.foodchem.2022.133793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/23/2022] [Accepted: 07/24/2022] [Indexed: 11/04/2022]
Abstract
Plasma activated water (PAW) is one of the promising technologies for fresh food disinfection. In this study, PAW was generated by activating water under nonthermal plasma for 10, 20, 30, 45 and 60 min. The effectiveness of Escherichia coli inactivation by PAW treatment on kale and spinach samples was assessed. The differences between kale and spinach samples in terms of the product quality and nutritional characteristics upon PAW treatment was also investigated. Further, changes in leaf structure and surface morphology upon PAW treatment was also evaluated through FTIR cuticle analysis and SEM imaging of leaf surfaces. Results showed that, around 6 log CFU/g reduction in E. coli population was observed in PAW-45 min treatment. However, PAW treatment significantly reduced the total chlorophyll content in both kale and spinach. The total phenolic content, flavonoid content and ascorbic content were altered according to the PAW activation time. Further, kale and spinach behaved differently in terms of antioxidant activity and membrane electrolytic leakage values upon PAW treatment. Clear changes in the cuticular layer and the surface morphological characteristics of the leaf samples were observed after PAW which could be the reason for the significant differences between kale and spinach characteristics in response to PAW treatments.
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Affiliation(s)
- Sellam Perinban
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Darwin Lyew
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
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Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Res Int 2022; 156:111368. [DOI: 10.1016/j.foodres.2022.111368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 05/03/2022] [Accepted: 05/10/2022] [Indexed: 11/20/2022]
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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Editorial to the IFSET special issue on the 34rd EFFoST International Conference. INNOV FOOD SCI EMERG 2022; 79:103031. [PMID: 36276609 PMCID: PMC9574788 DOI: 10.1016/j.ifset.2022.103031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mustafa AM, Mazzara E, Abouelenein D, Angeloni S, Nunez S, Sagratini G, López V, Cespi M, Vittori S, Caprioli G, Maggi F. Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design. Pharmaceuticals (Basel) 2022; 15:99. [PMID: 35056156 PMCID: PMC8780424 DOI: 10.3390/ph15010099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 02/04/2023] Open
Abstract
Black mulberry, Morus nigra L. (family: Moraceae), is a healthy food and medicinal plant. Microwave hydrodiffusion and gravity (MHG) is one of the most innovative applications of solvent-free microwave extraction. The aim of this study was to optimize for the first time the MHG solvent-free extraction of polyphenols and sugars from M. nigra fruits. Optimization was carried out using a central composite design (CCD) with selected responses such as extraction yield, total polyphenol (TPC), flavonoid (TFC), anthocyanin (TAC), and sugar (TSC) contents, in addition to DPPH radical scavenging, and α-glucosidase (AGHi), lipase (Li), and xanthine oxidase (XOi) inhibition as tools to evaluate the best parameters for efficient and rapid extraction of black mulberry. The optimized extract was characterized in terms of the aforementioned parameters to validate the models, and was further analyzed for 36 individual polyphenols using HPLC-MS/MS. The optimized MHG extract was finally compared with traditional extracts, and demonstrated much better performance in terms of TPC, TAC, and Li, while the traditional extracts showed better XOi and AGHi. In conclusion, MHG is a valuable green technique for the production of non-degraded black mulberry polyphenol-rich extract and we suggest its larger use in the pharmaceutical and food industries.
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Affiliation(s)
- Ahmed M. Mustafa
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Eugenia Mazzara
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Doaa Abouelenein
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Simone Angeloni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sonia Nunez
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Víctor López
- Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, Villanueva de Gállego, 50830 Zaragoza, Spain; (S.N.); (V.L.)
- Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, 50830 Zaragoza, Spain
| | - Marco Cespi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
| | - Filippo Maggi
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, 62032 Camerino, Italy; (A.M.M.); (E.M.); (D.A.); (S.A.); (G.S.); (M.C.); (S.V.); (G.C.)
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Li M, Shi T, Wang X, Bao Y, Xiong Z, Monto AR, Jin W, Yuan L, Gao R. Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties. Curr Res Food Sci 2022; 5:1616-1624. [PMID: 36161225 PMCID: PMC9493387 DOI: 10.1016/j.crfs.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 11/13/2022] Open
Abstract
Plasma is a new technology used to modify myofibrillar proteins (MPs) structure and promote protein aggregation. In order to study the mechanism of plasma modifying MPs thus the effects on qualities of MP gels, MPs were extracted by 0.6 M NaCl solution prepared with plasma-activated water (PAW) at different treatment time (0 s, 30 s, 60 s, 120 s, 240 s). With the prolonged PAW treatment time from 0 to 240 s, the pH values of natural MP solutions decreased significantly from 5.91 to 2.61 (P < 0.05), the H2O2 concentration in PAW increased from 0 to 70.82 μg/L (P < 0.05), and the net negative charges of MPs first decreased and then increased (P < 0.05). In addition, PAW caused significantly (P < 0.05) weakened ionic bonds and enhanced hydrophobic interactions, which promoted the aggregation and gelation of MPs thus forming MP gel with higher gel strength and a denser three-dimensional network. Furthermore, Raman spectra and intrinsic fluorescence suggested that PAW promoted the unfolding of MP structures and transformation from α-helixes and random coils to β-sheets and β-turns. Dynamic rheology indicated a gradually increased storage modulus and shortened degradation time of MPs with an increasing treatment time of PAW. Furthermore, PAW modification significantly improved the water holding capacity of MPs gels. These results demonstrated that the declined pH of MP solutions induced by PAW and increased H2O2 in PAW altered the ζ-potential of MP solutions and promoted the unfolding and aggregation of MPs during heating via hydrophobic interactions, ultimately enhancing gelling properties of MPs. The present work suggested the potential use of PAW in preparing freshwater MP gels with high quality. pH values of MP solutions were declined gradually by PAW with the treatment time. The H2O2 concentration in PAW increased gradually with the treatment time. PAW promoted the unfolding of MPs and formation of β-sheets. PAW weakened the ionic bonds and enhanced the hydrophobic interactions among MPs. PAW60 showed the highest WHC and protein solubility contributed by hydrogen bonds.
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Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad ( Eruca sativa Mill.) Leaves. Molecules 2021; 26:molecules26247691. [PMID: 34946772 PMCID: PMC8707835 DOI: 10.3390/molecules26247691] [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: 11/22/2021] [Revised: 12/17/2021] [Accepted: 12/17/2021] [Indexed: 11/18/2022] Open
Abstract
Plasma activated water (PAW) has proven to be a promising alternative for the decontamination of rocket leaves. The impact of PAW on the volatile profile, phytosterols, and pigment content of rocket leaves was studied. Leaves were treated by PAW at different times (2, 5, 10, and 20 min). Compounds of the headspace were detected and quantified using GC–MS analysis. A total of 52 volatile organic compounds of different chemical classes were identified. Glucosinolate hydrolysis products are the major chemical class. PAW application induced some chemical modifications in the volatile compounds. Changes in the content of the major compounds varied with the increase or decrease in the treatment time. However, PAW-10 and -2 were grouped closely to the control. A significant decrease in the content of β-sitosterol and campesterol was observed after PAW treatment, except for PAW-10, which showed a non-significant reduction in both compounds. A significant increase in β carotene, luteolin, and chlorophyll b was observed after the shortest treatment time of PAW-2. A reduction in chlorophyll content was also observed, which is significant only at longer treatment, or PAW-20. Overall, PAW has proven to be a safe alternative for rocket decontamination.
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