Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces

被引：3

作者：

Nasiru, Mustapha Muhammad ^{[1
,2
,3
,4
]}

Boateng, Evans Frimpong ^{[1
,2
]}

Alnadari, Fawze ^{[5
]}

Bassey, Anthony Pius ^{[1
,2
]}

Yan, Wenjing ^{[1
,2
]}

Masisi, Kabo ^{[6
]}

Li, Chunyang ^{[4
,5
]}

Zhang, Jianhao ^{[1
,2
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Collaborat Innovat Ctr Meat Prod & Proc, Nanjing 210095, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Peoples R China

[3] Fed Univ Dutsin Ma, Fac Renewable Nat Resources, Dept Food Sci & Technol, Katsina, Nigeria

[4] Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

[5] Jiangsu Tianmeijian Nat Bioengn Co Ltd, Res & Dev Ctr, Nanjing, Peoples R China

[6] Botswana Int Univ Sci & Technol, Fac Sci, Dept Biol Sci & Biotechnol, Palapye, Botswana

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2024年 / 17卷 / 12期

关键词：

Cold atmospheric plasma; UV; 222; nm; Plasma-activated hydrogen peroxide; Pathogens; Egg; Quality attributes; LOW-TEMPERATURE PLASMA; STORAGE TIME; FUNCTIONAL-PROPERTIES; CHICKEN EGGS; SHELF-LIFE; QUALITY; INACTIVATION; OXIDATION; COATINGS; WATER;

D O I：

10.1007/s11947-024-03433-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study used a combination of cold atmospheric plasma (CAP) and ultraviolet (UV) 222 nm with plasma-activated hydrogen peroxide (PAHP) pre-treatment to optimise the pasteurisation of fresh eggs and to investigate their freshness quality. The optimal treatment conditions (power density of 2.5 W/cm3, treatment distance of 7.8 cm, and an airflow rate of 4 m3/min) resulted in significant reductions in Salmonella Enteritidis by 1.25 log CFU/egg, Campylobacter jejuni by 1.47 log CFU/egg, and Staphylococcus aureus by 2.32 log CFU/egg. The pasteurisation mechanism was attributed to reactive oxygen species particles generated by the plasma and enhanced plasma micro-discharges induced by UV light. Importantly, the freshness quality of the eggs, including various parameters such as Haugh unit, yolk index, eggshell hardness, egg yolk pH value, eggshell thickness, and egg yolk colour, remained unchanged during shelf-life storage under refrigeration conditions. Overall, the combination of PAHP pre-treatment and cold atmospheric plasma fusion of 222 nm ultraviolet proved effective in sterilising and preserving fresh eggs.

引用

页码：5152 / 5167

页数：16

共 53 条

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