Effects of nonthermal plasma-activated water on the microbial sterilization and storage quality of blueberry

被引：39

作者：

Gan, Zhilin ^{[1
]}

Zhang, Yuyu ^{[3
]}

Gao, Weiman ^{[1
]}

Wang, Simin ^{[1
]}

Liu, Yue ^{[1
]}

Xiao, Yuhang ^{[1
]}

Zhuang, Xibing ^{[1
]}

Sun, Aidong ^{[1
]}

Wang, Ruixue ^{[2
]}

机构：

[1] Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci & Engn, Beijing Key Lab Forest Food Proc & Safety, Beijing 10083, Peoples R China

[2] Beijing Univ Chem Technol, Coll Mech & Elect Engn, Beijing 100029, Peoples R China

[3] Beijing Technol & Business Univ BTBU, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China

来源：

FOOD BIOSCIENCE | 2022年 / 49卷

关键词：

Plasma -activated water; S; aureus; Inactivation; Blueberry; Quality; E; coli; COLD-PLASMA; SHELF-LIFE; EDIBLE COATINGS; INACTIVATION; FOOD; COMBINATION; APOPTOSIS; EFFICACY; LIGHT; OXIDE;

D O I：

10.1016/j.fbio.2022.101857

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study has presented the potential use of plasma-activated water (PAW) for the inactivation of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) inoculated on blueberries. The generation parameters of PAW were optimized to a voltage of 8 kV, a frequency of 14 kHz, a processing volume of 30 mL, and a processing time of 50 min. PAW treatments achieved significantly higher (p < 0.05) reductions than those obtained by water treatment in E. coli and S. aureus. As shown by propidium iodide and acridine orange staining, electron microscopy and optical emission spectra of plasma, the microbial inactivation of PAW was attributable to damage to the cell membrane and the denaturation of DNA induced by reactive oxygen species produced from plasma. During storage, PAW treatment was more beneficial to the quality of blueberries than water treatment. Thus, PAW immersion is a promising method for maintaining the freshness of blueberries.

引用

页数：13

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