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Murtaza B, Wang L, Li X, Saleemi MK, Nawaz MY, Li M, Xu Y. Cold plasma: A success road to mycotoxins mitigation and food value edition. Food Chem 2024; 445:138378. [PMID: 38383214 DOI: 10.1016/j.foodchem.2024.138378] [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: 03/25/2023] [Revised: 10/09/2023] [Accepted: 01/04/2024] [Indexed: 02/23/2024]
Abstract
Mycotoxins are common in many agricultural products and may harm both animals and humans. Dietary mycotoxins are reduced via physical, chemical, and thermal decontamination methods. Chemical residues are left behind after physical and chemical treatments that decrease food quality. Since mycotoxins are heat-resistant, heat treatments do not completely eradicate them. Cold plasma therapy increases food safety and shelf life. Cold plasma-generated chemical species may kill bacteria quickly at room temperature while leaving no chemical residues. This research explains how cold plasma combats mold and mycotoxins to guarantee food safety and quality. Fungal cells are damaged and killed by cold plasma species. Mycotoxins are also chemically broken down by the species, making the breakdown products safer. According to a preliminary cold plasma study, plasma may enhance food shelf life and quality. The antifungal and antimycotoxin properties of cold plasma benefit fresh produce, agricultural commodities, nuts, peppers, herbs, dried meat, and fish.
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Affiliation(s)
- Bilal Murtaza
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Lili Wang
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian 116600, China
| | - Xiaoyu Li
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian 116600, China
| | | | | | - Mengyao Li
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Yongping Xu
- School of Bioengineering, Dalian University of Technology, Dalian 116024, China; Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian 116600, China.
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Cao Z, Li X, Song H, Jie Y, Liu C. Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity. Foods 2024; 13:1056. [PMID: 38611360 PMCID: PMC11012003 DOI: 10.3390/foods13071056] [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: 11/01/2023] [Revised: 12/03/2023] [Accepted: 12/08/2023] [Indexed: 04/14/2024] Open
Abstract
To establish the safe and reproducible effects of cold plasma (CP) technology on food products, this study evaluated the gelatinization parameters, fatty acid profile, and hygroscopic properties of rice grains repeatedly treated with low-pressure radiofrequency (RF) helium CP (13.56 MHz, 140 Pa, 120 W-20s, 0-4 times, and 300 g sample). Compared with the untreated (zero times) sample, with an increase in CP treatment times from one to four on rice, the water contact angle and cooking time decreased, while the water absorption rate and freshness index increased, and the pH value remained unchanged. CP repeating treatments essentially had no effect on the gelatinization enthalpy, but significantly increased the peak temperature of gelatinization. From the pasting profile of rice that has been repeatedly CP treated, the peak, breakdown, and setback viscosities in flour paste decreased. CP repeating treatments on rice did not change the short-range molecular order of starch. Compared with the untreated sample, the first helium CP treatment maintained the content of C18:1n9c, C18:2n6c, and C18:3n3, but the second to fourth CP treatment significantly decreased contents of these fatty acids (FAs) as the C18:0 content increased. The first three CP treatments can increase the water and sucrose solvent retention capacity in rice flours. CP repeatedly treated rice first exhibits the similar monolayer water content and solid surface area of water sorption. Principal component analysis shows that contact angle, pasting parameters, and fatty acid profile in milled rice are quite sensitive to CP treatment. Results support that the effect of low-pressure RF 120W helium CP treatment 20 s on rice grains is perdurable, and the improvement of CP intermittent treatments on rice cooking and pasting properties is an added benefit, and the hygroscopic properties of rice was kept.
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Affiliation(s)
- Ziyi Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (Z.C.); (H.S.)
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Xingjun Li
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (Z.C.); (H.S.)
| | - Yu Jie
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Chang Liu
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
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Yang Y, Wang Y, Wei S, Wang X, Zhang J. Effects and Mechanisms of Non-Thermal Plasma-Mediated ROS and Its Applications in Animal Husbandry and Biomedicine. Int J Mol Sci 2023; 24:15889. [PMID: 37958872 PMCID: PMC10648079 DOI: 10.3390/ijms242115889] [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: 09/18/2023] [Revised: 10/29/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Non-thermal plasma (NTP) is an ionized gas composed of neutral and charged reactive species, electric fields, and ultraviolet radiation. NTP presents a relatively low discharge temperature because it is characterized by the fact that the temperature values of ions and neutral particles are much lower than that of electrons. Reactive species (atoms, radicals, ions, electrons) are produced in NTP and delivered to biological objects induce a set of biochemical processes in cells or tissues. NTP can mediate reactive oxygen species (ROS) levels in an intensity- and time-dependent manner. ROS homeostasis plays an important role in animal health. Relatively low or physiological levels of ROS mediated by NTP promote cell proliferation and differentiation, while high or excessive levels of ROS mediated by NTP cause oxidative stress damage and even cell death. NTP treatment under appropriate conditions not only produces moderate levels of exogenous ROS directly and stimulates intracellular ROS generation, but also can regulate intracellular ROS levels indirectly, which affect the redox state in different cells and tissues of animals. However, the treatment condition of NTP need to be optimized and the potential mechanism of NTP-mediated ROS in different biological targets is still unclear. Over the past ten decades, interest in the application of NTP technology in biology and medical sciences has been rapidly growing. There is significant optimism that NTP can be developed for a wide range of applications such as wound healing, oral treatment, cancer therapy, and biomedical materials because of its safety, non-toxicity, and high efficiency. Moreover, the combined application of NTP with other methods is currently a hot research topic because of more effective effects on sterilization and anti-cancer abilities. Interestingly, NTP technology has presented great application potential in the animal husbandry field in recent years. However, the wide applications of NTP are related to different and complicated mechanisms, and whether NTP-mediated ROS play a critical role in its application need to be clarified. Therefore, this review mainly summarizes the effects of ROS on animal health, the mechanisms of NTP-mediated ROS levels through antioxidant clearance and ROS generation, and the potential applications of NTP-mediated ROS in animal growth and breeding, animal health, animal-derived food safety, and biomedical fields including would healing, oral treatment, cancer therapy, and biomaterials. This will provide a theoretical basis for promoting the healthy development of animal husbandry and the prevention and treatment of diseases in both animals and human beings.
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Affiliation(s)
| | | | | | | | - Jiaojiao Zhang
- Chongqing Key Laboratory of Forage and Herbivore, College of Veterinary Medicine, Southwest University, Chongqing 400715, China; (Y.Y.); (Y.W.); (S.W.); (X.W.)
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Liu D, Van Paepeghem C, Sierens J, Narimisa M, Nikiforov A, De Geyter N, Demeestere K, De Meulenaer B. Impact of Nonthermal Plasma on Lipid Oxidation from the Perspective of Plasma Treatment Parameters and Plasma Species: Identification of Key Reactive Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14057-14067. [PMID: 37723886 DOI: 10.1021/acs.jafc.3c03706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Nonthermal plasma is a mild processing technology for food preservation. Its impact on lipid oxidation was investigated in this study. Stripped methylesters were considered as a basic lipid model system and were treated by a multihollow surface dielectric barrier discharge. In dry air plasma, O3, ·NO2, ·NO3, and 1O2 were identified as the main reactive species reaching the sample surface. Treatment time was the most prominent parameter affecting lipid oxidation, followed by the (specific) power input and the plasma-sample distance. In humid air plasma, less O3 was detected, but ONOOH and O2NOOH were generated and presumed to play a role in lipid oxidation. Ozone mainly resulted in the formation of carbonyl substances via the trioxolane pathway, while reactive nitrogen species (i.e., ·NO2, ·NO3, ONOOH, and O2NOOH) led to the formation of hydroperoxides. The impact of short-living radicals (e.g., ·O, ·N, ·OH, and ·OOH) was restricted in general, since they dissipated too fast to reach the sample.·NO, HNO3, H2O2, and UV radiation did not induce lipid oxidation. All the reactive species identified in this study were associated with the presence of O2 in the input gas.
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Affiliation(s)
- Danyang Liu
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Charlie Van Paepeghem
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Joke Sierens
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mehrnoush Narimisa
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Anton Nikiforov
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Nathalie De Geyter
- Research Unit Plasma Technology (RUPT), Department of Applied Physics, Ghent University, Sint-Pietersnieuwstraat 41, 9000 Ghent, Belgium
| | - Kristof Demeestere
- Research Group EnVOC, Department of Green Chemistry and Technology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Research Group NutriFOODchem, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Nguyen M, Knowling M, Tran NN, Burgess A, Fisk I, Watt M, Escribà-Gelonch M, This H, Culton J, Hessel V. Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 194:708-721. [PMID: 36566710 DOI: 10.1016/j.plaphy.2022.12.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/24/2022] [Accepted: 12/18/2022] [Indexed: 06/17/2023]
Abstract
Successful human space exploration requires more products than can be taken as payload. There is a need, therefore, for in-space circular manufacturing. Requirements for this include limited resource inflow, from either Earth or other planets and the generation of minimal waste. The provision of nutritious food is a clear need for human survival on the Moon or Mars and is one of the most complex to solve. Demand in large quantities, constant and reliable provision of food requires the development of specialist agricultural technologies. Here, we first review the history of space farming over the past five decades. This survey assesses the technologies which have been tested under the harsh conditions of space, identifying which modern horticultural components are applicable for in-space plant growth. We then outline which plants have been grown and under what conditions, and speculate upon the types of plants that could be selected to best nourish astronauts. Current systems are focussed on experimentation and exploration, but do not yet provide turn-key solutions for efficient food production within a long-term space exploration scenario. With that take, this review aims to provide a perspective on how an engineered closed circular environmental life-support system (ECCLES) might be constructed. To exemplify the latter, nutrient auto accumulation by biofortification is proposed through the integration of space farming and space mining, which is uncharted on Earth.
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Affiliation(s)
- Melinda Nguyen
- School of Chemical Engineering and Advanced Materials, University of Adelaide, Adelaide, Australia; Andy Thomas Centre of Space Resources, University of Adelaide, Adelaide, Australia; School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Australia
| | - Matthew Knowling
- School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Australia
| | - Nam N Tran
- School of Chemical Engineering and Advanced Materials, University of Adelaide, Adelaide, Australia; Department of Chemical Engineering, Can Tho University, Can Tho, Viet Nam
| | - Alexandra Burgess
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Sutton Bonington, United Kingdom
| | - Ian Fisk
- School of Biosciences, Sutton Bonington Campus, University of Nottingham, Sutton Bonington, United Kingdom
| | - Michelle Watt
- Faculty of Sciences, University of Melbourne, Melbourne, Australia
| | | | - Herve This
- INRA Team of Molecular Gastronomy, INRA/ AgroParisTech, Paris, France
| | - John Culton
- Andy Thomas Centre of Space Resources, University of Adelaide, Adelaide, Australia; School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Australia
| | - Volker Hessel
- School of Chemical Engineering and Advanced Materials, University of Adelaide, Adelaide, Australia; Andy Thomas Centre of Space Resources, University of Adelaide, Adelaide, Australia.
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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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Paulsen P, Csadek I, Bauer A, Bak KH, Weidinger P, Schwaiger K, Nowotny N, Walsh J, Martines E, Smulders FJM. Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life. Foods 2022; 11:foods11233865. [PMID: 36496672 PMCID: PMC9740106 DOI: 10.3390/foods11233865] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 11/22/2022] [Accepted: 11/24/2022] [Indexed: 12/03/2022] Open
Abstract
Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by 'interventions', which are chemical or physical treatments, not genuinely part of the production process, but rather implemented in the framework of a safety assurance system. The present paper focuses on 'Cold Atmospheric pressure Plasma' (CAP) as an emerging non-thermal intervention for microbial decontamination. Over the past decade, a vast number of studies have explored the antimicrobial potential of different CAP systems against a plethora of different foodborne microorganisms. This contribution aims at providing a comprehensive reference and appraisal of the latest literature in the area, with a specific focus on the use of CAP for the treatment of fresh meat, fish and associated products to inactivate microbial pathogens and extend shelf life. Aspects such as changes to organoleptic and nutritional value alongside other matrix effects are considered, so as to provide the reader with a clear insight into the advantages and disadvantages of CAP-based decontamination strategies.
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Affiliation(s)
- Peter Paulsen
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Isabella Csadek
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | | | - Kathrine H. Bak
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Pia Weidinger
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Karin Schwaiger
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Norbert Nowotny
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
- Department of Basic Medical Sciences, College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai P.O. Box 505055, United Arab Emirates
| | - James Walsh
- Centre for Plasma Microbiology, University of Liverpool, Liverpool L69 3BX, UK
| | - Emilio Martines
- Department of Physics “G. Occhialini”, University of Milano—Bicocca, Piazza della Scienza 3, 20126 Milano, Italy
| | - Frans J. M. Smulders
- Unit of Food Hygiene and Technology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
- Correspondence: ; Tel.: +43-1-25077-3318
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Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods 2022; 11:foods11162523. [PMID: 36010523 PMCID: PMC9407259 DOI: 10.3390/foods11162523] [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: 07/14/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.
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Ricciardi EF, Del Nobile MA, Conte A, Fracassi F, Sardella E. Effects of plasma treatments applied to fresh ricotta cheese. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102935] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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