Display omitted
•The effects of toxic compounds in bioethanol production were evaluated.•ACP provides great degradation rate for formic acid (31%) and acetic acid (45%).•ACP exhibits excellent ...degradation rate for HMF (80%) and furfural (100%).•ACP treated SCBH as alternative carbon source can enhance bioethanol production.•The detoxified SCBH with nitrogen substitute in bioethanol production was studied.
The current study used acid hydrolysis of lignocellulosic materials to obtain fermentable sugar for bioethanol production. However, toxic compounds that inhibit fermentation are also produced during the process, which reduces the bioethanol productivity. In this study, atmospheric cold plasma (ACP) was adopted to degrade the toxic compounds within sulfuric acid-hydrolyzed sugarcane bagasse. After ACP treatment, significant decreases in toxic compounds (31% of the formic acid, 45% of the acetic acid, 80% of the hydroxymethylfurfural, and 100% of the furfural) were observed. The toxicity of the hydrolysate was low enough for bioethanol production using Kluyveromyces marxianus. After adopting optimal ACP conditions (200 W power for 25 min), the bioethanol productivity improved from 0.25 to 0.65 g/L/h, which means that ACP could effectively degrade toxic compounds within the hydrolysate, thereby enhancing bioethanol production. Various nitrogen substitute was coordinated with detoxified hydrolysate, and chicken meal group presented the highest bioethanol productivity (0.45 g/L/h).
•The general structure of spores was introduced.•The formation process of spore was sketched out.•Factors affecting the cold plasma bactericidal were listed.•Mechanism of cold plasma in spore ...inactivation was summarized.
Bacterial spores, one of the main microorganisms, can cause food spoilage and food-borne diseases. However, due to their high resistance to stress, the inactivation of spores has been a pressing issue in the food industry. “Sprout first and inactivate later” is the traditional idea of inactivating spores. However, different germination factors cause different germination effects, which in turn affect the inactivating results. Heat sterilization is a simple and effective sterilization method, but it will destroy the quality and nutrition of food. As an emerging non-thermal sterilization technology, cold plasma (CP) has shown great potential in food sterilization. But the CP inactivating effect and mechanism to spores still need more research and attention. Therefore, the spore structure, formation, and germination were reviewed. The CP sterilization mechanism and its application in spore inactivation were summarized. This review work provides a reference for spore control in food science and industry.
Pea protein as an alternative of soy protein has attracted growing interest in food industries. However, high temperature (> 95 °C) is required to enable heat-induced gelation and the formed gels are ...relatively weak. This research aimed to study the efficacy of atmospheric cold plasma (ACP) as a novel non-thermal technique to improve the gelling properties of pea protein. While native pea protein concentrate (PPC) (12 wt%) could not form gel under 90 °C, ACP-treated PPC showed good gelling properties when heated at 70–90 °C. The gels exhibited homogeneous three-dimensional network structure with interconnected macropores, and those prepared at 80 and 90 °C possessed good mechanical strength and viscoelasticity, as well as high water holding capacity. The gelling mechanism was studied by monitoring pea protein structural changes during ACP treatment and gel formation process via a transmission electron microscope, a Fourier transform infrared spectrometer, and a rheometer. These results revealed that ACP treatment contributed to the formation of protein fibrillar aggregates, and significantly reduced the PPC denaturation temperature, leading to protein unfolding at reduced temperature of 80–90 °C. ACP treatment also increased the protein surface hydrophobicity and exposed free sulfhydryl groups, which could facilitate the formation of hydrophobic interactions and disulfide bonds, leading to gels with improved mechanical properties. Moreover, hydrogen bonding could play an important role to stabilize the gel network during the gelling process. Owing to the short exposure time and energy efficiency, ACP is a promising technology to enable wide applications to pea protein as a gelling ingredient of plant protein-based food products, such as meat analogues and egg alternatives.
•Atmospheric cold plasma (ACP) modified the structure of pea protein.•Fibrillar aggregates with a network structure formed after ACP treatment.•ACP-treated pea protein formed gels below its denaturation temperature (70–90 °C).•Gels formed at 80–90 °C showed strong mechanical properties.
•Insight on the mechanism of cold plasma interaction with food components was provided.•The reaction involved in enhancement/degradation of each property were discussed.•Major modifications occur due ...to oxidative breakdown and new compounds synthesis.•Concise elucidation provided on food enzymes, proteins, allergens, and anti-nutrients.•Changes in color, flavor, aroma, and texture of plasma treated foods were highlighted.
Cold plasma processing is a technique that uses electricity and reactive carrier gases, such as oxygen, nitrogen, or helium, to inactivate enzymes, destroy microorganisms, preserve food, and maintain quality without employing chemical antimicrobial agents.The review collates the latest information on the interaction mechanism and impact of non-thermal plasma, as an emerging processing technology, on selected physical properties, low-molecular-weight functional components, and bioactive properties of food. Significant changes observed in the physicochemical and functional properties. For example, changes in pH, total soluble solids, water and oil absorption capacities, sensory properties such as color, aroma, and texture, bioactive components (e.g., polyphenols, flavonoids, and antioxidants), and food enzymes, antinutrients, and allergens were elaborated in the present manuscript. It was highlighted that the plasma reactive species result in both constructive and antagonistic outcomes on specific food components, and the associated mechanism was different in each case. However, the design's versatility, characteristic non-thermal nature, better economic standards, and safer environmental factors offer matchless benefits for cold plasma over conventional processing methods. Even so, a thorough insight on the impact of cold plasma on functional and bioactive food constituents is still a subject of imminent research and is imperative for its broad recognition as a modern non-conventional processing technique.
Cold filamentary microplasma (CFM) pretreatment combined with infrared (IR)dryer was implemented, and its effect on drying efficiency (i.e., (drying) kinetics and moisture diffusivity) and quality ...attributes (i.e., total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), ferric reducing antioxidant power (FRAP), color, and FT-IR spectra) of apple slices (5, 7, and 10 mm thicknesses) were examined. Results showed the electrically induced channels in the CFM-pretreated samples appeared as a tree-like structure. Besides the drying time decreases of 18.0%, 13.0%, and 10.5% that respectively occurred at CFM-pretreated IR-dried apple slices thicknesses 5, 7, and 10 mm, the browning therein appeared as the main visual effect with reduced total specific energy consumption. CFM-pretreatment enhanced the dried apple slices’ quality via increasing TPC, TFC, and AOA respectively ranging 2.5–14.3%, 19.1–25.9%, and 8.3–35.4%. Additionally, the detected chemical compounds corroborated the FT-IR spectral peaks.
•Cold filamentary microplasma (CFM) pretreatment and infrared (IR) drying were combined.•Drying efficiency and quality attributes of CFM pre-treated IR dried apple slices were investigated.•CFM pre-treated IR drying appear more effective on thin apple tissue thicknesses.•CFM pre-treated IR drying is promising to sustain the apple slice quality.
Seed germination and vegetative growth are two important plant growing stages that are vulnerable to physical and biological stress. Improvement in crop germination potential and seedling growth rate ...generally leads to high crop productivity. Cold plasma is a promising technology used to improve seed germination and growth. Structural changes on tomato seed surface exposed with cold air plasma jet for a different time period (1 min, 5 min, 10 min) was examined by SEM. For in-depth study, different physiological parameter such as seed germination and seedling growth, biochemical parameter such as reactive species status, antioxidants and phytohormone, and molecular analysis of various gene expression was also evaluated. Drought stress tolerance potential of cold plasma primed tomato seedling was also examined under 30% PEG stress. Cold plasma seed priming modulates tomato seed coat and improves the germination efficiency. It also induces growth, antioxidants, phytohormone, defense gene expression, and drought stress tolerance potential of tomato seedling. Cold plasma seeds priming augment the reactive species at a molecular level within seedlings, which changes the biochemistry and physiological parameters of plants by inducing different cellular signaling cascades.
Display omitted
•Cold plasma produced charged particle, energetic electrons and reactive species.•These reactive species damage seed coat, improve water imbibition and facilitate seed germination.•Cold plasma seed priming modulates redox homeostasis, growth, gene expression and biochemical content of tomato seedlings.•Cold plasma seed priming enhances drought tolerance potential of tomato at seedling stages.
Button mushrooms are perishable due to microbial spoilage and browning. The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented. Samples were ...sealed inside a package with different gas combinations 80% O2 + 10% CO2 + 10% N2, 10% O2 + 10% CO2 + 80% N2, and 10% O2 + 80% CO2 + 10% N2, treated with CP for 15 min at 28 kV and stored at 4 °C for 7 days. Microbiological and physicochemical properties of button mushrooms (control, samples treated with direct cold plasma (DCP), and those packed in three different modified atmospheric packing (MAP) compositions) were analyzed on days 1, 4, and 7 after treatment. Following DCP and in-package CP treatment, the total bacterial count was reduced by 0.93 and 1.14 log CFU/g, while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g, respectively. In-package CP reduced PPO activity by 29%. Changes in physicochemical properties of button mushrooms were insignificant on day 1. MAP with high oxygen showed larger microbial reductions than the other two gas combinations. At the end of storage, all in-package CP treated button mushrooms maintained significantly (p < 0.05) better quality characteristics than control and DCP-treated mushrooms. The samples treated with CP and kept in a high O2 gas concentration exhibited better quality characteristics. Therefore, in-package CP technology with high O2 concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.
Display omitted
•In-package cold plasma button mushrooms reduced the total bacterial count and yeast and mold count.•In-package CP treated mushrooms maintained 48.62% higher firmness values than the control after 7 days of storage.•PPO enzyme activity was reduced by 29.01% following in-package cold plasma treatment.•Mushrooms packed in a high oxygen environment retained better properties by the end of the storage period.
Fruits and vegetables, as fresh foods, are significant sources of nutrients. However, the spread of diseases related to fresh foods is widespread. Development and research of rotting-control ...technologies are necessary to maintain quality, reduce postharvest biological hazards, while processing and storage are essential to increase their shelf-life. Cold plasma as an advanced non-thermal disinfection method can be supplementary or sole alternative for reducing microbial loads on raw or fresh products and packaging materials. Plasma employs inert gases at room temperature to generate ionized and highly reactive, e.g., positive and negative ions, electrons, molecules in (non) excited states, free radicals, and photons. Different plasma species react with the biological cells, fostering permanent changes at the molecular levels and morphology, thus leading to their inactivation. There are three primary mechanisms attributed to cell death by plasma, including cell surface etching induced by reactive species, impact on intracellular components, and the destruction of genetic material. Aside from that, plasma-mediated treatments are beneficial enzymatic inactivation, resulting in a shelf-life extension. Food processors can employ this technology for surface decontamination and impediment for biofilm development. Cold plasma may induce bioactive compounds degradation by the combined effects of numerous plasma-reactive species and thermal-induced oxidative cleavage pathways. Therefore, issues related to this technology include adverse effects on food components, especially lipids and vitamins, still require more investigations to improve the practical applicability of this technique.
•Fresh-cut kiwifruit was treated with atmospheric double barrier discharge plasma.•Plasma treatments positively influenced visual quality maintenance during storage.•No significant changes in ...antioxidants content and antioxidant activity were observed.•Plasma treatments are promising for extending the storage life of fresh-cut kiwifruit.
The efficacy of atmospheric plasma treatment on microbial decontamination of different kinds of food products is already known. Recently, new applications of this innovative technology have been proposed, in order to test the improvement of quality maintenance of minimally processed fruit and vegetables. Nevertheless, the knowledge on the modifications of functional and nutritional properties of minimally processed fruit is still scarce.
The objective of this study was to evaluate the effect of atmospheric double barrier discharge (DBD) plasma treatment on the quality maintenance of fresh-cut kiwifruit. Treatments of 10 and 20min per side were performed and their consequences were evaluated during four days of storage in controlled conditions by monitoring parameters related to visual quality, texture, chlorophyll, carotenoids and polyphenols. The in vitro antioxidant activity was evaluated through a multimodal approach, combining different assays for the analysis of antiradical activity and reducing activity of antioxidants. According to the obtained results, plasma treatments positively influenced the quality maintenance of the product, by improving colour retention and reducing the darkened area formation during storage, not inducing any textural change compared with the control. Plasma treatments caused an immediate slight loss of pigments, but a better retention during storage. No significant changes in antioxidants content and antioxidant activity were observed among treated samples and control ones.
PDF