Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce

Files in This Item:
 File SizeFormat
DownloadPlasma-Functionalized_Water_from_Bench_to_Prototyp.pdf5.06 MBAdobe PDF
Title: Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce
Authors: Schnabel, UtaHandorf, OliverStachowiak, JoergBourke, Paulaet al.
Permanent link: http://hdl.handle.net/10197/12621
Date: 8-Jul-2020
Online since: 2021-11-10T11:23:33Z
Abstract: Fresh-cut produce like lettuce may contain a very high microbial load, including human pathogens. Therefore, the need for antimicrobial agents at post-harvest stages to mitigate microbial cross-contamination and growth is evident. Sanitation based on non-thermal plasma (NTP) reveals innovative food processing possibilities by application at different points along the food chain, for production, modification, and preservation, as well as in packaging of plant- and animal-based food. The aim of the present study was to evaluate the applicability of plasma-treated water (PTW) as antimicrobial process water additives for washing in fresh-cut lettuce processing. Antibacterial activities of PTW the natural occurring microflora of lettuce were examined. Different process variants of PTW application inside the washing process were investigated. Fresh-cut lettuce were investigated regarding microbiological safety and food quality. Samples were analyzed for antimicrobial and metabolic activity as well as metabolic vitality to prove food safety. The investigations for food quality included color and texture analyses and nitrate concentration detection in fresh tissue as well as microscopic measurements by scanning electron microscopy (SEM) and atomic force microscopy (AFM) for tissue surface structure and transmission electron microscopy (TEM) for cell organelle investigations. The application of PTW allowed up to 5 log10 cycle reduction, depending on the process variant and scale (lab and pilot scale). The increase of antimicrobial activity was accompanied by a reduction of metabolic activity, but not consequently by a decrease in metabolic vitality. Food quality was not affected by the use of PTW in the washing process of the fresh-cut lettuce. The promising results in color and texture were supported by the results of the microscopic assays. These promising results may lead to an industrial application of PTW as process water additive in fresh-cut produce processing to reduce the microbial load on the food surface and in addition in the process water or on food processing surfaces.
Funding Details: Federal Ministry for Food and Agriculture (BMEL) of Germany
Federal Office for Agriculture and Food (ptBLE)
Federal Ministry for Education and Research (BMBF) of Germany
VDI Technologiezentrum GmbH
Type of material: Journal Article
Publisher: Springer
Journal: Food Engineering Reviews
Volume: 13
Start page: 115
End page: 135
Copyright (published version): 2020 the Authors
Keywords: Non-thermal processingAtmospheric pressure plasmaMicrowave-driven dischargePerishablesPost-harvest techniques
DOI: 10.1007/s12393-020-09238-9
Language: en
Status of Item: Peer reviewed
ISSN: 1866-7910
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by/3.0/ie/
Appears in Collections:Biosystems and Food Engineering Research Collection

Show full item record

Page view(s)

199
Last Week
13
Last month
checked on Nov 30, 2021

Download(s)

13
checked on Nov 30, 2021

Google ScholarTM

Check

Altmetric


If you are a publisher or author and have copyright concerns for any item, please email research.repository@ucd.ie and the item will be withdrawn immediately. The author or person responsible for depositing the article will be contacted within one business day.