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Joshi I, Salvi D, Schaffner DW, Karwe MV. Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer. J Food Prot 2018; 81:1472-1480. [PMID: 30088783 DOI: 10.4315/0362-028x.jfp-17-487] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This work investigates the efficacy of plasma-activated water (PAW) and plasma-activated acidified buffer (PAAB) on Enterobacter aerogenes in aqueous system and fruit systems. Reactive oxygen and nitrogen species in PAW have been suggested to provide antimicrobial and acidifying effects, causing the pH of treated water to drop. To isolate the effect of pH in microbial inactivation and to study the interactive effects of pH and reactive species on microbial inactivation, a citrate-phosphate buffer (pH 3.1) and PAAB (citrate-phosphate) were studied. A 1.92 ± 0.70 log CFU/mL reduction in E. aerogenes was observed in PAW, while no reduction was achieved in the buffer, suggesting that the inactivation was due to the reactive species in PAW and not the acidic pH. PAAB achieved a 5.11 ± 0.63 log CFU/mL reduction, suggesting an interactive effect of reactive species and low pH. Electrical conductivity and oxidation-reduction potential measurements suggest potential mechanisms for the greater antimicrobial efficacy of PAAB over PAW. Four surfaces of increasing roughness (glass slides, grape tomatoes, limes, and spiny gourds) were spot inoculated and washed with distilled water, PAW, buffer, and PAAB for 3 min. The smoothest surface (glass) showed the highest reduction (6.32 ± 0.43 log CFU per surface), while the roughest surface (spiny gourd) showed a significantly lower reduction (2.52 ± 0.46 log CFU per surface) when treated with PAAB. For treatment with PAW, no significant differences were observed between glass slides, limes, and spiny gourds. With PAW treatment, significantly lower reduction was observed on spiny gourds (1.70 ± 0.21 log CFU per surface) than on grape tomatoes (4.65 ± 1.34 log CFU per surface). PAW and PAAB both showed potential for their use in fresh produce sanitation.
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Affiliation(s)
- Isha Joshi
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Deepti Salvi
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Mukund V Karwe
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
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Bhide S, Salvi D, Schaffner DW, Karwe MV. Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma. J Food Prot 2017; 80:1337-1346. [PMID: 28708029 DOI: 10.4315/0362-028x.jfp-17-064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study investigates the efficacy of cold atmospheric pressure plasma (CAPP) on microbial inactivation as influenced by surface roughness of two types of surfaces: sandpaper and fresh fruit peel. Different grits of closed-coat sandpaper were selected, with their roughness (Pq) values ranging from 6 to 16 μm. Apple, orange, and cantaloupe peels were selected for roughness values that were similar to the sandpapers. The sandpapers and the fruit peel surfaces were spot inoculated with Enterobacter aerogenes (109 CFU/63.64 cm2) and exposed to CAPP for 492 s. Similar microbial enumeration techniques were used for both systems to quantify the microbial inactivation. The smoothest sandpaper showed a 0.52-log higher inactivation of E. aerogenes (2.08 log CFU/63.64 cm2 sandpaper surface inactivation) than did the roughest sandpaper (1.56 log CFU/63.64 cm2 sandpaper surface inactivation), and the difference was statistically significant (P < 0.05). The smoothest fresh fruit peel surface (apple) showed a 1.25-log higher inactivation of the microorganism (1.86 log CFU/63.64 cm2 fruit peel surface inactivation) than did the roughest fresh fruit peel surface (cantaloupe; 0.61 log CFU/63.64 cm2 fruit peel surface inactivation), and the difference was statistically significant (P < 0.05). As the surface roughness increased, microbial inactivation efficacy of CAPP decreased for both systems. The results from sandpaper show that, in a scenario in which the surface roughness was the only parameter of difference, the microbial inactivation efficacy of CAPP decreased with increasing surface roughness. The results from fruit surfaces show high variability and were not directly predictable from the sandpaper data. This suggests that the microbial inactivation efficacy of CAPP in real-world food systems, such as on fresh fruit peels, is affected by factors in addition to surface roughness.
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Affiliation(s)
- Siddharth Bhide
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Deepti Salvi
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Mukund V Karwe
- Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
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Rossi M, Cubadda F, Dini L, Terranova M, Aureli F, Sorbo A, Passeri D. Scientific basis of nanotechnology, implications for the food sector and future trends. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.09.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Berlanga-Reyes CM, Carvajal-Millan E, Hicks KB, Yadav MP, Rascón-Chu A, Lizardi-Mendoza J, Toledo-Guillén AR, Islas-Rubio AR. Protein/arabinoxylans gels: effect of mass ratio on the rheological, microstructural and diffusional characteristics. Int J Mol Sci 2014; 15:19106-18. [PMID: 25338049 PMCID: PMC4227263 DOI: 10.3390/ijms151019106] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 09/04/2014] [Accepted: 09/22/2014] [Indexed: 11/16/2022] Open
Abstract
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning microscopy. In mixed gels, protein aggregates forming clusters were detected at protein/polysaccharide ratios higher than 0.25. These clusters were not homogeneously distributed, suggesting that WBAX and protein are located in two different phases. The apparent diffusion coefficient (Dm) of proteins during release from mixed gels was investigated for mass ratios of 0.06 and 0.12. For insulin, Dm increased significantly from 2.64 × 10−7 to 3.20 × 10−7 cm2/s as the mass ratio augmented from 0.06 to 0.12. No significant difference was found for Dm values of ovalbumin and bovine serum albumin released from the mixed gels. The results indicate that homogeneous protein/WBAX gels can be formed at low mass ratios, allowing the estimation of Dm by using an analytical solution of the second Fick’s law.
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Affiliation(s)
| | | | - Kevin B Hicks
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Madhav P Yadav
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Agustín Rascón-Chu
- Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico.
| | | | | | - Alma R Islas-Rubio
- Research Center for Food and Development, CIAD, Hermosillo, Sonora 83000, Mexico.
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Onwulata CI, Pimentel MR, Thomas AE, Phillips JG, Tunick MH, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Cooke PH. Instrumental Textural Perception of Food and Comparative Biomaterials. International Journal of Food Properties 2013. [DOI: 10.1080/10942912.2011.570469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Charles I. Onwulata
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Mariana R. Pimentel
- Departamento de Ciência de Alimentos, FEA-UNICAMP, Rua Monteiro Lobato, Brasil
| | - Audrey E. Thomas
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - John G. Phillips
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Michael H. Tunick
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Sudarsan Mukhopadhyay
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Cheng-Kung Liu
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Nicholas Latona
- U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
| | - Peter H. Cooke
- Electron Microscopy Laboratory, New Mexico State University, Las Cruces, New Mexico, USA
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Sheen S, Hwang CA. Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiol 2010; 27:37-43. [DOI: 10.1016/j.fm.2009.07.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2009] [Revised: 07/16/2009] [Accepted: 07/20/2009] [Indexed: 11/29/2022]
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