Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing

DC FieldValueLanguage
dc.contributor.authorSchnabel, Uta-
dc.contributor.authorBalazinski, Martina-
dc.contributor.authorWagner, Robert-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.-
dc.date.accessioned2021-11-11T15:07:46Z-
dc.date.available2021-11-11T15:07:46Z-
dc.date.copyright2021 the Authorsen_US
dc.date.issued2021-08-
dc.identifier.citationInnovative Food Science and Emerging Technologiesen_US
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10197/12641-
dc.description.abstractThe microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO2. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log10-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application (3-step-PFW-application) was more effective than single application (1-step-PFW-application) and PFW showed stronger antimicrobial effect in pre-cleaned endive. High concentrations of nitrite (315 mg l−1) and nitrate (472 mg l−1) in PFW were the main factors for the antimicrobial efficacy of PFW against bacteria. Furthermore, H2O2 and an acidic pH supported the mechanism of action against the endive microflora. These results identify the pathway to scale up successful industrial application of PFW targeting microbiological quality and safety of fresh leafy products. Industrial relevance: The safety, quality and shelf life of freshly cut vegetables, e.g. lettuce, are strongly influenced by the microbial load. In addition, the hygienic design of production line, and a good handling/ production practice are indispensable. This study shows that the application of PFW, as a promising non-thermal sanitation technology, enables the inactivation of native microbial contamination on fresh-cut endive depending on the process stage of application. It further describes the impact of PFW on the metabolic activity and metabolic vitality of the lettuce-associated microflora. For higher acceptance, the mechanism of action of PFW was assumed based on previous chemical analyses and compared to the industrial standard of ClO2. The results contribute to the understanding and product-specificity of PFW-induced effects on safety, quality and shelf life of fresh cut lettuce and could be a basis for a possible industrial implementation and complement of common technologies.en_US
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_US
dc.description.sponsorshipScience Foundation Ireland -- replace defaulten_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectFood safetyen_US
dc.subjectLeafy greensen_US
dc.subjectMicrowave-driven dischargeen_US
dc.subjectNon-thermal processingen_US
dc.subjectReady-to-eat produceen_US
dc.titleOptimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processingen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume72en_US
dc.citation.otherArticle Number: 102745en_US
dc.identifier.doi10.1016/j.ifset.2021.102745-
dc.neeo.contributorSchnabel|Uta|aut|-
dc.neeo.contributorBalazinski|Martina|aut|-
dc.neeo.contributorWagner|Robert|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributoret al.||aut|-
dc.description.othersponsorshipFederal Ministry for Food and Agriculture (BMEL) of Germanyen_US
dc.description.othersponsorshipFederal Office for Agriculture and Fooden_US
dc.date.updated2021-09-29T10:05:24Z-
dc.identifier.grantid2816IP005-
dc.identifier.grantidSFI/16/BBSRC/3391-
dc.identifier.grantid17/F/275-
dc.rights.licensehttps://creativecommons.org/licenses/by/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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