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Zhang C, Cheng JH. Assessing the Effect of Cold Plasma on the Softening of Postharvest Blueberries through Reactive Oxygen Species Metabolism Using Transcriptomic Analysis. Foods 2024; 13:1132. [PMID: 38611437 PMCID: PMC11011841 DOI: 10.3390/foods13071132] [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: 03/04/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
The postharvest softening and corresponding quality deterioration of blueberry fruits are crucial factors that hinder long-distance sales and long-term storage. Cold plasma (CP) is an effective technology to solve this, but the specific mechanism of delaying fruit softening remains to be revealed. Here, this study found that CP significantly improved blueberry hardness. Physiological analysis showed that CP regulated the dynamic balance of reactive oxygen species (ROS) to maintain hardness by increasing antioxidant content and antioxidant enzyme activity, resulting in a 12.1% decrease in the H2O2 content. Transcriptome analysis revealed that CP inhibited the expression of cell wall degradation-related genes such as the pectin hydrolase gene and cellulase gene, but up-regulated the genes of the ROS-scavenging system. In addition, the resistance genes in the MAPK signaling pathway were also activated by CP in response to fruit ripening and softening and exhibited positive response characteristics. These results indicate that CP can effectively regulate the physiological characteristics of blueberries at a genetic level and delay the softening process, which is of great significance to the storage of blueberries.
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Affiliation(s)
- Can Zhang
- 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 Centre, Guangzhou 510006, China
- Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, 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 Centre, Guangzhou 510006, China
- Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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2
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Khalaj A, Ahmadi E, Mirzaei S, Ghaemizadeh F. Potential use of cold plasma treatment for disinfection and quality preservation of grape inoculated with Botrytis cinerea. Food Sci Nutr 2024; 12:1818-1833. [PMID: 38455198 PMCID: PMC10916599 DOI: 10.1002/fsn3.3876] [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: 06/17/2023] [Revised: 11/09/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Gray mold caused by Botrytis cinerea is a serious disease of grape (Vitis vinifera) during storage. The aim of this study is to evaluate the effect of atmosphere cold plasma (a novel and nonthermal technology) on inactivation of B. cinerea and preservation of chemical, physical, and mechanical characteristics of grape inoculated with B. cinerea. Herein, different time of cold plasma (0, 10, 20, and 40 s) was firstly considered to be the main factors, besides different storage time (1, 2, 3, 4, and 5 weeks) at 4°C. According to the results, plasma treatment exhibited inhibitory effect on gray mold percentage and microbial load of B. cinerea (log CFU g-1) during postharvest storage. So, in the last week, the gray mold percentage and microbial load in the control were 100% and 3.6 log CFU g-1, and in 40-s plasma were 4.5% and 2.53 log CFU g-1, respectively. Although the minimum infection and microbial load were observed in 40-s plasma, better postharvest quality preservation was observed in short-time cold plasma treatment (≤20 s). Forty-second plasma caused fruit tissue destruction and negatively decreased mechanical indices (Emod: 0.0028, Fmax = 1.78, and W = 3.18) and weight loss (91.9) in comparison with ≤20-s plasma, in which mechanical indices (Emod =0.0077, Fmax = 3.6, and W = 10.06) and weight loss (1/1) were higher. The long-time cold plasma treatment (40 s) had also maximum effects on color changes (10) and surface temperature (2.8°C). Although the highest TSS and TA were observed in 40-s Plasma, but different time of plasma treatments had no effect on pH. Altogether, these results indicate that the short-time cold plasma treatment can inactivate B. cinerea on grape berries and preserve crop quality properties.
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Affiliation(s)
- Ali Khalaj
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina UniversityHamadanIran
| | - Ebrahim Ahmadi
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina UniversityHamadanIran
| | - Sohiela Mirzaei
- Department of Plant Protection, Faculty of AgricultureBu‐Ali Sina UniversityHamadanIran
| | - Fahiemeh Ghaemizadeh
- Department of Horticultural Science, Faculty of AgricultureBu‐Ali Sina UniversityHamadanIran
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3
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Oner ME, Gultekin Subasi B, Ozkan G, Esatbeyoglu T, Capanoglu E. Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials. Food Res Int 2023; 172:113079. [PMID: 37689859 DOI: 10.1016/j.foodres.2023.113079] [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: 01/26/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
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Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07425 Alanya, Antalya, Turkey; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Busra Gultekin Subasi
- Chalmers University of Technology, Food and Nutrition Science, 41258 Göteborg, Sweden
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Du Y, Mi S, Wang H, Yang F, Yu H, Xie Y, Guo Y, Cheng Y, Yao W. Inactivation mechanism of Alternaria alternata by dielectric barrier discharge plasma and its quality control on fresh wolfberries. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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6
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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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Rashvand M, Hajizadeh A, Akbarnia A, Abbaszadeh R, Nikzadfar M, Pathare PB. Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mahdi Rashvand
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Ali Hajizadeh
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Abbas Akbarnia
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Rouzbeh Abbaszadeh
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Mehrad Nikzadfar
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Pankaj B. Pathare
- Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences Sultan Qaboos University Muscat Oman
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8
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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9
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Punia Bangar S, Suri S, Nayi P, Phimolsiripol Y. Cold plasma for microbial safety: Principle, mechanism, and factors responsible. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 U.S.A
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana 131028 India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung 91201 Taiwan
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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OCAÑA DE JESÚS RL, IBÁÑEZ ATG, PUEBLA IR, DÍAZ AG, ROMERO PGR, SÁNCHEZ JV, SEGUNDO CT, VALENCIA HM. Microbiological study of the effect of a dielectric barrier discharge interaction on processed orange juices exposed to the environment. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.02622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Csadek I, Paulsen P, Weidinger P, Bak KH, Bauer S, Pilz B, Nowotny N, Smulders FJM. Nitrogen Accumulation in Oyster ( Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment. Life (Basel) 2021; 11:life11121333. [PMID: 34947864 PMCID: PMC8709485 DOI: 10.3390/life11121333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/26/2021] [Accepted: 11/28/2021] [Indexed: 11/22/2022] Open
Abstract
Viral contamination of edible bivalves is a major food safety issue. We studied the virucidal effect of a cold atmospheric plasma (CAP) source on two virologically different surrogate viruses [a double-stranded DNA virus (Equid alphaherpesvirus 1, EHV-1), and a single-stranded RNA virus (Bovine coronavirus, BCoV)] suspended in Dulbecco’s Modified Eagle’s Medium (DMEM). A 15 min exposure effectuated a statistically significant immediate reduction in intact BCoV viruses by 2.8 (ozone-dominated plasma, “low power”) or 2.3 log cycles (nitrate-dominated, “high power”) of the initial viral load. The immediate effect of CAP on EHV-1 was less pronounced, with “low power” CAP yielding a 1.4 and “high power” a 1.0 log reduction. We observed a decline in glucose contents in DMEM, which was most probably caused by a Maillard reaction with the amino acids in DMEM. With respect to the application of the virucidal CAP treatment in oyster production, we investigated whether salt water could be sanitized. CAP treatment entailed a significant decline in pH, below the limits acceptable for holding oysters. In oyster slurry (a surrogate for live oysters), CAP exposure resulted in an increase in total nitrogen, and, to a lower extent, in nitrate and nitrite; this was most probably caused by absorption of nitrate from the plasma gas cloud. We could not observe a change in colour, indicative for binding of NOx to haemocyanin, although this would be a reasonable assumption. Further studies are necessary to explore in which form this additional nitrogen is deposited in oyster flesh.
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Affiliation(s)
- Isabella Csadek
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
- Correspondence: ; Tel.: +43-1250-77-3325
| | - Peter Paulsen
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Pia Weidinger
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.W.); (N.N.)
| | - Kathrine H. Bak
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Susanne Bauer
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Brigitte Pilz
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Norbert Nowotny
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.W.); (N.N.)
- Department of Basic Medical Sciences, College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai Healthcare City, Dubai, United Arab Emirates
| | - Frans J. M. Smulders
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
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13
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Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09298-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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