The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive

DC FieldValueLanguage
dc.contributor.authorSchnabel, Uta-
dc.contributor.authorHandorf, Oliver-
dc.contributor.authorWinter, Hauke-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.-
dc.date.accessioned2021-11-11T15:46:04Z-
dc.date.available2021-11-11T15:46:04Z-
dc.date.copyright2021 the Authorsen_US
dc.date.issued2021-01-27-
dc.identifier.citationFrontiers in Nutritionen_US
dc.identifier.issn2296-861X-
dc.identifier.urihttp://hdl.handle.net/10197/12648-
dc.description.abstractThis study evaluated the impact of a defined plasma treated water (PTW) when applied to various stages within fresh-cut endive processing. The quality characteristic responses were investigated to establish the impact of the PTW unit processes and where PTW may be optimally applied in a model process line to retain or improve produce quality. Different stages of application of PTW within the washing process were investigated and compared to tap water and chlorine dioxide. Fresh-cut endive (Cichorium endivia L.) samples were analyzed for retention of food quality characteristics. Measurements included color, texture, and nitrate quantification. Effects on tissue surface and cell organelles were observed through scanning electron and atomic force microscopy. Overall, the endive quality characteristics were retained by incorporating PTW in the washing process. Furthermore, promising results for color and texture characteristics were observed, which were supported by the microscopic assays of the vegetal tissue. While ion chromatography detected high concentrations of nitrite and nitrate in PTW, these did not affect the nitrate concentration of the lettuce tissue post-processing and were below the concentrations within EU regulations. These results provide a pathway to scale up the industrial application of PTW to improve and retain quality characteristic retention of fresh leafy products, whilst also harnessing the plasma functionalized water as a process intervention for reducing microbial load at multiple points, whether on the food surface, within the process water or on food-processing surfaces.en_US
dc.format.mediumElectronic-eCollection-
dc.language.isoenen_US
dc.publisherFrontiers Mediaen_US
dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en_US
dc.subjectAtmospheric pressure plasmaen_US
dc.subjectFood qualityen_US
dc.subjectLeafy greensen_US
dc.subjectMicrowave-driven dischargeen_US
dc.subjectNon-thermal processingen_US
dc.subjectReady-to-eat produceen_US
dc.titleThe Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endiveen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume7en_US
dc.citation.otherArticle Number: 627483en_US
dc.identifier.doi10.3389/fnut.2020.627483-
dc.neeo.contributorSchnabel|Uta|aut|-
dc.neeo.contributorHandorf|Oliver|aut|-
dc.neeo.contributorWinter|Hauke|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributoret al.||aut|-
dc.description.othersponsorshipFederal Ministry for Food and Agricultureen_US
dc.description.othersponsorshipFederal Office for Agriculture and Fooden_US
dc.date.updated2021-09-29T10:21:37Z-
dc.identifier.grantid2816IP005-
dc.rights.licensehttps://creativecommons.org/licenses/by/3.0/ie/en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
Appears in Collections:Biosystems and Food Engineering Research Collection
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