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Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour 2023; 43:1087-1110. [PMID: 37969327 PMCID: PMC10636222 DOI: 10.5851/kosfa.2023.e31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 11/17/2023] Open
Abstract
The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Taemin Kang
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
| | - Kaushalya N. Wijayasekara
- Department of Animal Science, Faculty of
Animal Science and Export Agriculture, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Center for Food and Bioconvergence, and Research Institute of Agriculture
and Life Science, Seoul National University, Seoul 08826,
Korea
- Institute of Green Bio Science and
Technology, Seoul National University, Pyeongchang 25354,
Korea
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2
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Kumar S, Pipliya S, Srivastav PP. Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice. J Food Sci 2023; 88:1533-1552. [PMID: 36866392 DOI: 10.1111/1750-3841.16494] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 12/22/2022] [Accepted: 01/23/2023] [Indexed: 03/04/2023]
Abstract
Cold plasma treatment of kiwifruit juice was studied in the domain of 18-30 kV of voltage, 2-6 mm of juice depth, and 6-10 min of treatment time using the response surface methodology (RSM). The experimental design utilized was a central composite rotatable design. The effect of voltage, juice depth, and treatment time on the various responses, namely peroxidase activity, color, total phenolic content, ascorbic acid, total antioxidant activity, and total flavonoid content, was examined. While modeling, the artificial neural network (ANN) showed greater predictive capability than RSM as the coefficient of determination (R2 ) value of responses was greater in the case of ANN (0.9538-0.9996) than in RSM (0.9041-0.9853). The mean square error value was also less in the case of ANN than in RSM. The ANN was coupled with a genetic algorithm (GA) for optimization. The optimum condition obtained from ANN-GA was 30 kV, 5 mm, and 6.7 min, respectively.
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Affiliation(s)
- Sitesh Kumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Sunil Pipliya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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3
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EFFECTS OF COLD PLASMA ON CHLOROPHYLLS, CAROTENOIDS, ANTHOCYANINS, AND BETALAINS. Food Res Int 2023; 167:112593. [PMID: 37087222 DOI: 10.1016/j.foodres.2023.112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.
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4
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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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Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis. Molecules 2022; 27:molecules27207048. [PMID: 36296642 PMCID: PMC9609338 DOI: 10.3390/molecules27207048] [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: 09/07/2022] [Revised: 10/07/2022] [Accepted: 10/17/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, the effect of cold plasma (CP) on the physicochemical and biological properties of red wine was investigated in comparison with the effects of the conventional preservation method and the combined method. In addition, the effect of storage time after the application of each of the analyzed methods was evaluated. The study examined the effects of the different preservation methods on the pH, color, phenolic content, antioxidant activity and microbiological purity of the red wine. Chemometric analysis was used to discover the relationship between the preservation method used and wine quality. In the wine samples tested, a reduction in phenolic compounds and a decrease in antioxidant activity were noted after storage. This effect was mildest for preservation methods with the addition of potassium metabisulphite and those in which a mixture of helium and nitrogen was used as the working gas. On a positive note, the CP treatment did not affect the color of the wine in a way perceptible to the consumer: ∆E*—1.12 (He/N2; 5 min). In addition, the lowest growth of microorganisms was detected in the CP-treated samples. This indicates the potential of cold plasma as an alternative method to the use of potassium metabisulfite in wine production, which may contribute to its wider use in the alcohol industry in the future.
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6
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Decontamination potential of date palm fruit via non-thermal plasma technique. Sci Rep 2022; 12:17323. [PMID: 36243776 PMCID: PMC9569378 DOI: 10.1038/s41598-022-22335-5] [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: 06/22/2022] [Accepted: 10/13/2022] [Indexed: 01/10/2023] Open
Abstract
The potential of the surface dielectric barrier discharge technique (SDBD) was evaluated to decontaminate the date palm fruit. Preliminary investigations emphasized that Aspergillus niger fungus was predominant in most date samples as a post-harvest infestation. The influence of SDBD techniques on the viability of A. niger isolated from date varieties was investigated and documented. Physical and chemical characterizations of treated dates were assessed, and statistical correlation coefficients were calculated and elucidated. A 4 log10 reduction of A. niger radial growth was observed at 3 min exposure/15 days of incubation. Simultaneous reductions in pH, water activity, and moisture content of treated dates were observed when compared to untreated dates. Statistical analysis showed a positive correlation between physical and chemical variables with the viability of A. niger in treated samples. Therefore, we believe that SDBD treatment will be a promising technique for decontaminating date fruits from attacked fungi, which will positively impact sustainable food security and consumer health.
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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Nwabor OF, Onyeaka H, Miri T, Obileke K, Anumudu C, Hart A. A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods. FOOD ENGINEERING REVIEWS 2022. [PMCID: PMC9226271 DOI: 10.1007/s12393-022-09316-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractChanging consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.
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Affiliation(s)
- Ozioma Forstinus Nwabor
- Division of Infectious Diseases, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Kechrist Obileke
- Renewable and Sustainable Energy, University of Fort Hare, Alice, 5700 Eastern Cape South Africa
| | - Christian Anumudu
- School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT UK
| | - Abarasi Hart
- Department of Chemical and Biological Engineering, The University of Sheffield, Sheffield, S1 3JD UK
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9
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Applications of Plasma Produced with Electrical Discharges in Gases for Agriculture and Biomedicine. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The use of thermal and non-thermal atmospheric pressure plasma to solve problems related to agriculture and biomedicine is the focus of this paper. Plasma in thermal equilibrium is used where heat is required. In agriculture, it is used to treat soil and land contaminated by the products of biomass, plastics, post-hospital and pharmaceutical waste combustion, and also by ecological phenomena that have recently been observed, such as droughts, floods and storms, leading to environmental pollution. In biomedical applications, thermal plasma is used in so-called indirect living tissue treatment. The sources of thermal plasma are arcs, plasma torches and microwave plasma reactors. In turn, atmospheric pressure cold (non-thermal) plasma is applied in agriculture and biomedicine where heat adversely affects technological processes. The thermodynamic imbalance of cold plasma makes it suitable for organic syntheses due its low power requirements and the possibility of conducting chemical reactions in gas at relatively low and close to ambient temperatures. It is also suitable in the treatment of living tissues and sterilisation of medical instruments made of materials that are non-resistant to high temperatures. Non-thermal and non-equilibrium discharges at atmospheric pressure that include dielectric barrier discharges (DBDs) and atmospheric pressure plasma jets (APPJs), as well as gliding arc (GAD), can be the source of cold plasma. This paper presents an overview of agriculture and soil protection problems and biomedical and health protection problems that can be solved with the aid of plasma produced with electrical discharges. In particular, agricultural processes related to water, sewage purification with ozone and with advanced oxidation processes, as well as those related to contaminated soil treatment and pest control, are presented. Among the biomedical applications of cold plasma, its antibacterial activity, wound healing, cancer treatment and dental problems are briefly discussed.
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Hernández-Torres CJ, Reyes-Acosta YK, Chávez-González ML, Dávila-Medina MD, Kumar Verma D, Martínez-Hernández JL, Narro-Céspedes RI, Aguilar CN. Recent trends and technological development in plasma as an emerging and promising technology for food biosystems. Saudi J Biol Sci 2022; 29:1957-1980. [PMID: 35531194 PMCID: PMC9072910 DOI: 10.1016/j.sjbs.2021.12.023] [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: 08/20/2021] [Revised: 11/26/2021] [Accepted: 12/09/2021] [Indexed: 01/18/2023] Open
Abstract
The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to pioneering research activities in the emerging non-thermal technology of food processing. Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality. It is highly effective for surface decontamination of fruits and vegetables, but extensive research is required before its commercial utilization. Recent patents are focused on the applications of cold plasma in food processing and preservation. However, further studies are strongly needed to scale up this technology for future commercialization and understand plasma physics for getting better results and expand the applications and benefits. This review summarizes the emerging trends of cold plasma along with its recent applications in the food industry to extend shelf life and improve the quality of food. It also gives an overview of plasma generation and principles including mechanism of action. Further, the patents based on cold plasma technology have also been highlighted comprehensively for the first time.
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Affiliation(s)
- Catalina J. Hernández-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Yadira K. Reyes-Acosta
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Miriam D. Dávila-Medina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
| | - José L. Martínez-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa I. Narro-Céspedes
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico
- Corresponding authors at: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, West Bengal, India.
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Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chem 2022; 368:130809. [PMID: 34450498 DOI: 10.1016/j.foodchem.2021.130809] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/10/2021] [Accepted: 08/05/2021] [Indexed: 12/17/2022]
Abstract
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - K Josna
- Processing and Food Engineering Department, Kelappaji College of Agricultural Engineering & Technology, Kerala Agricultural University, Malappuram 679573, Kerala, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
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Molina-Hernandez JB, Laika J, Peralta-Ruiz Y, Palivala VK, Tappi S, Cappelli F, Ricci A, Neri L, Chaves-López C. Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes ( Solanum lycopersicum L.). Foods 2022; 11:210. [PMID: 35053942 PMCID: PMC8774998 DOI: 10.3390/foods11020210] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/31/2021] [Accepted: 01/02/2022] [Indexed: 01/27/2023] Open
Abstract
This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability.
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Affiliation(s)
- Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Jessica Laika
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Yeimmy Peralta-Ruiz
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Vinay Kumar Palivala
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy;
- Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | | | - Antonella Ricci
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Lilia Neri
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (J.B.M.-H.); (J.L.); (Y.P.-R.); (V.K.P.); (A.R.); (L.N.)
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Umair M, Jabbar S, Lin Y, Nasiru MM, Zhang J, Abid M, Murtaza MA, Zhao L. Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
- Key Laboratory of Optoelectronic Devices and Systems College of Physics and Optoelectronic Engineering Ministry of Education and Guangdong Province Shenzhen University Shenzhen 518060 China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI) National Agricultural Research Centre (NARC) Islamabad 46000 Pakistan
| | - Yue Lin
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
| | - Mustapha Muhammad Nasiru
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Jianhao Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi Rawalpindi 44000 Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha 40100 Pakistan
| | - Liqing Zhao
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
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14
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Pohl P, Dzimitrowicz A, Cyganowski P, Jamroz P. Do we need cold plasma treated fruit and vegetable juices? A case study of positive and negative changes occurred in these daily beverages. Food Chem 2021; 375:131831. [PMID: 34952383 DOI: 10.1016/j.foodchem.2021.131831] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 12/06/2021] [Accepted: 12/06/2021] [Indexed: 12/15/2022]
Abstract
Cold atmospheric pressure plasma (CAPP) is a prospective technology for various branches of industry. As such, much attention has been recently paid towards the use of CAPPs for treating fruit and vegetable beverages as they do not need any more to be thermally pasteurized or sanitized. However, this application of CAPPs is not only limited to the improvement of their shelf-life. It could also contribute to the enhancement of their nutritional properties and anticancer activity. This could be achieved due to the presence of numerous reactive oxygen and nitrogen species (RONS), produced at the plasma-liquid interface, that might contribute to the increase of the content of nutritional and bioactive compounds, simply upgrading the juices. In this context, the present review focuses on the recent advances in the CAPP-based technology towards the processing of fruit and vegetable juices. As such, a series of different CAPP-based reaction-discharge systems and their configurations are reviewed and set together with the physicochemical, nutritional, and antimicrobial characteristics of the CAPP-treated juices, providing an useful insight into the perspective development of emerging CAPP technology.
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Affiliation(s)
- Pawel Pohl
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Anna Dzimitrowicz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Cyganowski
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Process Engineering and Technology of Polymer and Carbon Materials, Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Jamroz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland
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15
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Cold Plasma Processing on Fruits and Fruit Juices: A Review on the Effects of Plasma on Nutritional Quality. Processes (Basel) 2021. [DOI: 10.3390/pr9122098] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This review aims to present the effects of cold plasma technology on the nutritional quality of fruits and fruit juices. This review focuses on the chemical changes induced by plasma on several bioactive compounds, such as sugars, starch, lipids, vitamins, phenolic compounds, carotenoids, and anthocyanins. The main plasma-reacting species that reacts with fruit compounds are presented and discussed. The review presents the mechanisms that lead to the improvement and degradation of the main compounds, showing both the advantages and disadvantages of cold plasma technology.
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16
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Rodriguez Ó, Rodrigues S, Fernandes FAN. Effect of glow discharge plasma technology on the phenolic content and antioxidant capacity of four tropical juices with different phenolic composition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Óscar Rodriguez
- Departamento de Engenharia Química Universidade Federal do Ceara Fortaleza Brazil
| | - Sueli Rodrigues
- Departamento de Engenharia de Alimentos Universidade Federal do Ceara Fortaleza Brazil
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17
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18
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Onal-Ulusoy B. Effects of Cold Atmospheric Gliding Arc Discharge Plasma, Non-thermal Ultrasound, and Low-Temperature Oven Treatments on Quality Parameters of Turkish Blossom Honey. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02688-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Potential of cold plasma to control Callosobruchus chinensis (Chrysomelidae: Bruchinae) in chickpea cultivars during four year storage. Sci Rep 2021; 11:13425. [PMID: 34183731 PMCID: PMC8238940 DOI: 10.1038/s41598-021-92792-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Accepted: 06/01/2021] [Indexed: 11/09/2022] Open
Abstract
Cold plasma has proven itself as a promising method of food preservation by controlling food spoilage bacteria at very low temperatures. It is showing potential for insect control. Synthetic pesticides are mostly used to control Callosobruchus chinensis L. (Chrysomelidae: Coleoptera) to which it has developed resistance. The prospective potential of cold plasma treatment to control pulse beetle infestation of chickpea in the storage for about four years of plasma treatment was studied. The four chickpea cultivars were treated with cold plasma at different power 40, 50, and 60 W each for 10, 15, 20 min. Plasma treated and untreated chickpeas were stored in an airtight ziplock pouch. At regular intervals, the grains were observed for infestation. It was found most effective in controlling the pulse beetle infestation of treated chickpea samples. While plasma untreated chickpeas were attacked and damaged mostly by pulse beetle within the first quarter of the storage study. To avoid the problems created by the use of pesticides cold plasma treatment is found to be the best alternative in the protection of chickpea invasion by pulse beetle during a longer storage period. The findings in the present research may be used for the preparation of legumes which may also soak and cook faster like quick-cooking legumes and preserved for years without invasion of pulse beetle.
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20
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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21
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Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Sci Rep 2021; 11:3488. [PMID: 33568711 PMCID: PMC7875981 DOI: 10.1038/s41598-021-83073-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 01/27/2021] [Indexed: 12/23/2022] Open
Abstract
The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.
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22
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Umair M, Jabbar S, Nasiru MM, Senan AM, Zhuang H, Zhang J. Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice ( Daucus carota L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15311-15318. [PMID: 33300338 DOI: 10.1021/acs.jafc.0c03470] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The study was aimed to investigate the combined effect of acid blanching (AB) and high-voltage electric field cold plasma (HVCP) on carrot juice quality. Before juice extraction, carrots were separated into three parts: control, blanched (100 °C for 5 min) with non-acidified water, and blanched with acidified water (35 g/L citric acid at pH 1.34). Carrot juice was then subjected to dielectric barrier discharge at 80 kV for 4 min. Results indicated that AB treatment significantly influenced the efficiency of HVCP. AB-HVCP resulted in antimicrobial synergism, which is an outcome of acidified NO2-, H2O2, O-, and peroxynitrites (ONOO-) or its precursor OH/NO2, along with other species. In addition, plasma treatment also promotes the accumulation of coloring compounds, chlorogenic acid, and sugar contents by surface erosion of the epidermal layer, cis isomerization, rupturing of phenol-sugar and phenolic-cell matrix bonds, and depolymerized long-chain polysaccharides by cleavage of the glycoside bond. Therefore, AB-HVCP is a potential emerging hurdle strategy for fresh produce.
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Affiliation(s)
- Muhammad Umair
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan
| | - Mustapha M Nasiru
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ahmed M Senan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, United States Department of Agriculture (USDA)-Agricultural Research Service (ARS), Athens, Georgia 30605, United States
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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23
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Starek A, Sagan A, Andrejko D, Chudzik B, Kobus Z, Kwiatkowski M, Terebun P, Pawłat J. Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma. Sci Rep 2020; 10:20959. [PMID: 33262535 PMCID: PMC7708494 DOI: 10.1038/s41598-020-77977-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 11/03/2020] [Indexed: 01/21/2023] Open
Abstract
Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life.
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Affiliation(s)
- Agnieszka Starek
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland
| | - Agnieszka Sagan
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland
| | - Barbara Chudzik
- Department of Biological and Environmental Education with Zoological Museum, Maria Curie-Skłodowska University, Akademicka 19 st, 20-033, Lublin, Poland
| | - Zbigniew Kobus
- Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28 st, 20-612, Lublin, Poland
| | - Michał Kwiatkowski
- Institiute of Electrical Engineering, Electrotechnologies, Lublin University of Technology, Nadbystrzycka 38a st, 20-618, Lublin, Poland
| | - Piotr Terebun
- Institiute of Electrical Engineering, Electrotechnologies, Lublin University of Technology, Nadbystrzycka 38a st, 20-618, Lublin, Poland
| | - Joanna Pawłat
- Institiute of Electrical Engineering, Electrotechnologies, Lublin University of Technology, Nadbystrzycka 38a st, 20-618, Lublin, Poland.
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24
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Niedźwiedź I, Juzwa W, Skrzypiec K, Skrzypek T, Waśko A, Kwiatkowski M, Pawłat J, Polak-Berecka M. Morphological and physiological changes in Lentilactobacillus hilgardii cells after cold plasma treatment. Sci Rep 2020; 10:18882. [PMID: 33144617 PMCID: PMC7609761 DOI: 10.1038/s41598-020-76053-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/16/2020] [Indexed: 11/09/2022] Open
Abstract
Atmospheric cold plasma (ACP) inactivation of Lentilactobacillus hilgardii was investigated. Bacteria were exposed to ACP dielectric barrier discharge with helium and oxygen as working gases for 5, 10, and 15 min. The innovative approach in our work for evaluation of bacterial survival was the use in addition to the classical plate culture method also flow cytometry which allowed the cells to be sorted and revealed different physiological states after the plasma treatment. Results showed total inhibition of bacterial growth after 10-min of ACP exposure. However, the analysis of flow cytometry demonstrated the presence of 14.4% of active cells 77.5% of cells in the mid-active state and 8.1% of dead cells after 10 min. In addition, some of the cells in the mid-active state showed the ability to grow again on culture medium, thus confirming the hypothesis of induction of VBNC state in L .hilgardii cells by cold plasma. In turn, atomic force microscopy (AFM) which was used to study morphological changes in L. hilgardii after plasma treatment at particular physiological states (active, mid-active, dead), showed that the surface roughness of the mid-active cell (2.70 ± 0.75 nm) was similar to that of the control sample (2.04 ± 0.55 nm). The lack of considerable changes on the cell surface additionally explains the effective cell resuscitation. To the best of our knowledge, AFM was used for the first time in this work to analyze cells which have been sorted into subpopulations after cold plasma treatment and this is the first work indicating the induction of VBNC state in L. hilgardii cells after exposure to cold plasma.
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Affiliation(s)
- Iwona Niedźwiedź
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
| | - Wojciech Juzwa
- Department of Biotechnology and Food Microbiology, Faculty of Food Science, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627, Poznan, Poland
| | - Krzysztof Skrzypiec
- Analytical Laboratory, Maria Curie-Skłodowska University, M. Curie-Skłodowska Square 3/22, 20-031, Lublin, Poland
| | - Tomasz Skrzypek
- Laboratory of Confocal and Electron Microscopy, Interdisciplinary Research Center, John Paul II Catholic University of Lublin, Lublin, Poland
| | - Adam Waśko
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Michał Kwiatkowski
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, Nadbystrzycka 38A, 20-618, Lublin, Poland
| | - Joanna Pawłat
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, Nadbystrzycka 38A, 20-618, Lublin, Poland
| | - Magdalena Polak-Berecka
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
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Abstract
Recently, various cold plasma sources have been tested for their bactericidal and fungicidal effects with respect to their application in medicine and agriculture. The purpose of this work is to study the effects of a 2.45 GHz microwave generated plasma torch on a model yeast example Candida glabrata. The microwave plasma was generated by a surfatron resonator, and pure argon at a constant flow rate of 5 Slm was used as a working gas. Thanks to a high number of active particles generated in low-temperature plasma, this type of plasma has become highly popular, especially thanks to its bactericidal effects. However, its antimycotic effects and mechanisms of fungal inactivation are still not fully understood. Therefore, this study focuses on the antifungal effects of the microwave discharge on Candida glabrata. The main focus is on the measurement and evaluation of changes in inactivation effects caused by varying initial concentration of Candida glabrata cells, applied microwave power and exposure time. The discharge was applied on freshly inoculated colonies of Candida glabrata spread on the agar plates and its inhibitory effects were observed in the form of inhibition zones formed after the subsequent cultivation.
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27
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Dzimitrowicz A, Jamroz P, Cyganowski P, Bielawska-Pohl A, Klimczak A, Pohl P. Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality. Food Chem 2020; 336:127635. [PMID: 32763734 DOI: 10.1016/j.foodchem.2020.127635] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/14/2020] [Accepted: 07/19/2020] [Indexed: 11/20/2022]
Abstract
A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is presented. Three reaction-discharge systems with different CAPPs were studied to check how the composition and physicochemical properties changed during CAPP treatment of BRJ. To identify reactive species occur in gas phase of applied CAPP for BRJ treatment, optical emission spectrometry was used. Finally, the cytotoxicity of so-obtained BRJ to human epithelial colorectal adenocarcinoma (Caco-2) and human non-malignant intestine microvascular endothelial cells (HIMEC) was assessed. Based on the performed analyses it was found that controlled CAPP treatment of BRJ changes the fraction pattern of elements in addition to increase the content of phenolic compound presents in BRJ. Furthermore, the defined CAPP treatment of BRJ inhibits proliferation of Caco-2 cell lines, exhibiting non-cytotoxic effect for HIMEC non-malignant endothelial cells. As a result, safe-to-consume BRJ of improved nutritional quality was produced.
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Affiliation(s)
- Anna Dzimitrowicz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Piotr Jamroz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Cyganowski
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Process Engineering and Technology of Polymer and Carbon Materials, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Aleksandra Bielawska-Pohl
- Hirszfeld Institute of Immunology and Experimental Therapy Polish Academy of Science, Laboratory of Biology of Stem and Neoplastic Cells, R. Weigla 12, 53-114 Wroclaw, Poland
| | - Aleksandra Klimczak
- Hirszfeld Institute of Immunology and Experimental Therapy Polish Academy of Science, Laboratory of Biology of Stem and Neoplastic Cells, R. Weigla 12, 53-114 Wroclaw, Poland
| | - Pawel Pohl
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
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28
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Supply Systems of Non-Thermal Plasma Reactors. Construction Review with Examples of Applications. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093242] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
A review of the supply systems of non-thermal plasma reactors (NTPR) with dielectric barrier discharge (DBD), atmospheric pressure plasma jets (APPJ) and gliding arc discharge (GAD) was performed. This choice is due to the following reasons: these types of electrical discharges produce non-thermal plasma at atmospheric pressure, the reactor design is well developed and relatively simple, the potential area of application is large, especially in environmental protection processes and biotechnologies currently under development, theses reactors can be powered from similar sources using non-linear transformer magnetic circuits and power electronics systems, and finally, these plasma reactors and their power supply systems, as well as their applications are the subject of research conducted by the author of the review and her team from the Department of Electrical Engineering and Electrotechnology of the Lublin University of Technology, Poland.
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Cyganowski P, Dzimitrowicz A. A Mini-Review on Anion Exchange and Chelating Polymers for Applications in Hydrometallurgy, Environmental Protection, and Biomedicine. Polymers (Basel) 2020; 12:E784. [PMID: 32252240 PMCID: PMC7240740 DOI: 10.3390/polym12040784] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/25/2020] [Accepted: 03/28/2020] [Indexed: 12/03/2022] Open
Abstract
The rapidly increasing demand for technologies aiming to resolve challenges of separations and environmental protection causes a sharp increase in the demand for ion exchange (IX) and chelating polymers. These unique materials can offer target-selective adsorption properties vital for the removal or recovery of harmful and precious materials, where trace concentrations thereof make other techniques insufficient. Hence, recent achievements in syntheses of IX and chelating resins designed and developed in our research group are discussed within this mini-review. The aim of the present work is to reveal that, due to the diversified and unique physiochemical characteristics of the proposed materials, they are not limited to traditional separation techniques and could be used in multifunctional areas of applications, including catalysis, heat management, and biomedicine.
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Affiliation(s)
- Piotr Cyganowski
- Wroclaw University of Science and Technology, Department of Process Engineering and Technology of Polymer and Carbon Materials, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Anna Dzimitrowicz
- Wroclaw University of Science and Technology, Department of Analytical Chemistry and Chemical Metallurgy, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland;
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30
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Scalable Treatment of Flowing Organic Liquids Using Ambient-Air Glow Discharge for Agricultural Applications. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030801] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, we developed a portable device with low production and operation costs for generating ambient-air glow discharge (AAGD) that is transferred to the surface of flowing liquid and demonstrated its applicability to practical use in agriculture. An experiment procedure that ensured the stable treatment of various liquids was established. Additionally, it was found that humidity did not have a significant effect on the treatment process, which makes the use of the developed device possible in various locations. It was found that an L-phenylalanine solution treated with AAGD allows simultaneous 40% hydroponic radish-sprout growth promotion with a bactericidal effect. Further, scalability and practical-application possibilities in hydroponic plant growth were discussed.
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31
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Direct Treatment of Liquids Using Low-Current Arc in Ambient Air for Biomedical Applications. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9173505] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this work, we developed a portable device with low production and operation costs for generating an ambient air low-current arc (AALCA) that is transferred to the surface of a treated liquid. It was possible to generate a stable discharge, irrespective of the conductivity of the treated liquid, as a sequence of corona, repeating spark, and low-current arc discharges. The estimated concentration of reactive oxygen and nitrogen species (RONS) in plasma-treated water (PTW) produced using AALCA treatment was two orders of magnitude higher than that of PTW produced using conventional He nonequilibrium atmospheric pressure plasma jets or dielectric barrier discharges. The strong bactericidal effect of the treatment using AALCA and the water treated using AALCA was confirmed by survival tests of Escherichia coli. Further, the possibility of treating a continuous flow of liquid using AALCA was demonstrated.
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