• صفحه اصلی
  • Cold Plasma Technology Impact on Microorganisms Inactivation in Foods: A Systematic Review

اشتراک گذاری

آدرس مقاله


کد مقاله : JCHR-2210-1633 (R1) بازدید : 270 صفحه: 623 - 634

10.22034/jchr.2023.1971021.1633

نوع مقاله: پژوهشی

Cold Plasma Technology Impact on Microorganisms Inactivation in Foods: A Systematic Review

محورهای موضوعی :

Leila Monjazeb Marvdashti 1 (Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran)
Majid Arabameri 2 (Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran)
Bahman Yousefi 3 (Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran)
Majid Eslami 4 (Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran|Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran)
Alireza Emadi 5 (Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran)
Arezoo Ebrahimi 6 (Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran)
anna abdolshahi 7 (food safety research center(salt), semnan university of medical sciences, Semnan,Iran)
Mosaad A. Abdel-Wahhab 8 (Food Toxicology & Contaminants Department, National Research Center, Dokki, Cairo, Egypt)

تاریخ دریافت : 1401/07/27 تاریخ پذیرش : 1401/10/27 تاریخ انتشار : 1402/09/10

کلید واژه: Microorganism, Cold plasma, food, Food microbiology, Inactivation, Geometric analysis,

چکیده مقاله :

Cold plasma is a high-end technology that offers favorable opportunities for microorganism inactivation in contaminated food. This review aimed to evaluate the efficacy of cold plasma treatment to reduce different pathogen and spoilage microorganisms in various foods. In addition, the effect of influential factors related to plasma processing, including microorganism type, gas type, treatment time, and treatment voltage, on the reduction rate of microorganisms was assessed using principal component analysis and hierarchical cluster analysis. The extracted data showed that most researcher investigated plasma efficiency on the inactivation of Escherichia coli in different food samples. Also in most studies the plasma was generated using air as plasma gas. The microorganism inactivation rate obtained by cold plasma treatments was raging from -0.90 to 8.00 log CFU. The plasma voltage (0.7) and plasma gas (0.66) had a significant correlation with principal component 1 and had a negative correlation coefficient with treatment time (-0.76). The reduction rate (0.68) and microorganism (0.7) were positively correlated with principal components 2. The findings indicated that cold plasma has an excellent potential to decontaminate hazardous organisms in different food. Besides, plasma treatment conditions should be considered to optimize the effective inactivation rates. The reduction rate of microorganisms in different foods is strongly influenced by microbial factors and technical plasma performance factors. Regarding the crucial damage to microorganism cell components using plasma, this novel technology could efficiently apply for preservation and also promote the shelf life of food products.

چکیده انگلیسی:

منابع و مأخذ:


  1. Ekezie F.G.C., Sun D.W., Cheng J.H., 2017. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology. 69:46-58.
    2.
  2. Pankaj S.K., Keener K.M., 2017. Cold plasma: Background, applications and current trends. Current Opinion in Food Science. 16, 49-52.
    3.
  3. Pigłowski M., 2019. Pathogenic and non-pathogenic microorganisms in the rapid alert system for food and feed. International Journal of Environmental Research and Public Health. 16(3), 477-483.
    4.
  4. Oliver S.P., 2019. Foodborne pathogens and disease special issue on the national and international PulseNet network. Foodborne Pathogens and Disease. 16(7), 439-40.
    5.
  5. Bennett S., Littrell K., Hill T., Mahovic M., Behravesh C.B., 2015. Multistate foodborne disease outbreaks associated with raw tomatoes, United States, 1990–2010: a recurring public health problem. Epidemiology & Infection. 143(7),1352-9.
    6.
  6. Han J.Y., Song W.J., Eom S., Kim S.B., Kang D.H., 2020. Antimicrobial efficacy of cold plasma treatment against food-borne pathogens on various foods. Journal of Physics D: Applied Physics. 53(20), 204003.
    7.
  7. Heydarieh A., Arabameri M., Ebrahimi A., Ashabi A., Monjazeb Marvdashti L., Shokrollahi Yancheshmeh B., Abdolshahi A., 2020. Determination of magnesium, calcium and sulphate ion impurities in commercial edible salt. Journal of Chemical Health Risks. 10(2), 93-102.
    8.
  8. Katz L.S., Griswold T., Williams-Newkirk A.J., Wagner D., Petkau A., Sieffert C., Van Domselaar G., Deng X., Carleton H.A., 2017. A comparative analysis of the Lyve-SET phylogenomics pipeline for genomic epidemiology of foodborne pathogens. Frontiers in Microbiology. 8, 375.
    9.
  9. Emadi A., Jayedi A., Mirmohammadkhani M., Abdolshahi A., 2022. Aflatoxin reduction in nuts by roasting, irradiation and fumigation: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition. 62(18), 5056-66.
    10.
  10. Monjazeb Marvdashti L., Abdulmajid Ayatollahi S., Salehi B., Sharifi-Rad J., Abdolshahi A., Sharifi-Rad R., Maggi F., 2020. Optimization of edible Alyssum homalocarpum seed gum chitosan coating formulation to improve the postharvest storage potential and quality of apricot (Prunus armeniaca L.). Journal of Food Safety. 40(4), e12805.
    11.
  11. Abdolshahi A., Marvdashti LM., Salehi B., Sharifi-Rad M., Ghobakhloo S., Iriti M., Sharifi-Rad J., 2019. Antifungal activities of coating incorporated with Saccharomyces cerevisiae cell wall mannoprotein on Aspergillus flavus growth and aflatoxin production in pistachio (Pistacia vera L.). Journal of Food Safety. 39(2), e12608.
    12.
  12. Abdolshahi A., Yazdi F.T., Shabani A., Mortazavi S.A., 2019. Active gelatin-mannan film: physicochemical, antifungal and aflatoxin binding properties. International Food Research Journal. 26(6),1803-12.
    13.
  13. Abdolshahi A., Yazdi F.T., Shabani A.A., Mortazavi S.A., Nafchi A.M., 2016. Antifungal Properties of Gelatin-based Coating Containing. Journal of Mazandaran University of Medical Sciences. 26(139), 93-102.
    14.
  14. Siroli L., Patrignani F., Serrazanetti D.I., Chiavari C., Benevelli M., Grazia L., Lanciotti R., 2017. Survival of spoilage and pathogenic microorganisms on cardboard and plastic packaging materials. Frontiers in Microbiology. 8, 2606.
    15.
  15. Patil S., Moiseev T., Misra N., Cullen P., Mosnier J., Keener K., Bourke P., 2014. Influence of high voltage atmospheric cold plasma process parameters and role of relative humidity on inactivation of Bacillus atrophaeus spores inside a sealed package. Journal of Hospital Infection. 88(3), 162-9.
    16.
  16. Marvdashti L.M., Abdolshahi A., Hedayati S., Sharifi-Rad M., Iriti M., Salehi B., Sharifi-Rad J., 2018. Pullulan gum production from low-quality fig syrup using Aureobasidium pullulans. Cellular and Molecular Biology. 64(8), 22-6.
    17.
  17. Gurol C., Ekinci F.Y., Aslan N., Korachi M., 2012. Low Temperature Plasma for decontamination of E. coli in milk. International Journal of Food Microbiology. 157(1), 1-5.
    18.
  18. Hosseini S.M., Rostami S., Hosseinzadeh Samani B., Lorigooini Z., 2020. The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties. Food Science and Nutrition. 8(2), 870-83.
    19.
  19. Asadollahfardi G., Khandan M., Aria S.H., 2020. Deactivation of Escherichia coli with different volumes in drinking water using cold atmospheric plasma. Contributions to Plasma Physics. 60(4), e201800106.
    20.
  20. Misra N., Jo C., 2017. Applications of cold plasma technology for microbiological safety in meat industry. Trends in Food Science & Technology. 64, 74-86.
    21.
  21. Jahanbakhsh M., Afshar A., Momeni Feeli S., Pabast M., Ebrahimi T., Mirzaei M., Akbari-Adergani B., Farid M., Arabameri M., 2019. Probabilistic health risk assessment (Monte Carlo simulation method) and prevalence of aflatoxin B1 in wheat flours of Iran. International Journal of Environmental Analytical Chemistry.1-12.
    22.
  22. Arabameri M., Mohammadi Moghadam M., Monjazeb Marvdashti L., Mehdinia S.M., Abdolshahi A., Dezianian A., 2020. Pesticide residues in pistachio nut: a human risk assessment study. International Journal of Environmental Analytical Chemistry.1-14.
    23.
  23. Alves Filho E., Rodrigues T., Fernandes F., de Brito E., Cullen P., Frias J., Bourke P., Cavalcante R., Almeida F., Rodrigues S., 2019. An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice. Innovative Food Science & Emerging Technologies. 53, 63-9.
    24.
  24. Wielogorska E., Ahmed Y., Meneely J., Graham W.G., Elliott C.T., Gilmore B.F., 2019. A holistic study to understand the detoxification of mycotoxins in maize and impact on its molecular integrity using cold atmospheric plasma treatment. Food Chemistry. 301, 125281.
    25.
  25. Farias T.R., Alves Filho E.G., Silva L.M., De Brito E.S., Rodrigues S., Fernandes F.A., 2021. NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies. LWT.112062.
    26.
  26. Jayedi A., Emadi A., Khan T.A., Abdolshahi A., Shab-Bidar S., 2021. Dietary fiber and survival in women with breast cancer: A dose-response meta-analysis of prospective cohort studies. Nutrition and Cancer. 73(9),1570-80.
    27.
  27. Laroque D.A., Seó S.T., Valencia G.A., Laurindo J.B., Carciofi B.A.M., 2021. Cold Plasma in Food Processing: Design, Mechanisms, and Application. Journal of Food Engineering.110748.
    28.
  28. Ahangari M., Ramezan Y., Khani MR., 2021. Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (Juglans regia L.). Journal of Food Process Engineering. 44(1), e13593.
    29.
  29. Gök V., Aktop S., Özkan M., Tomar O., 2019. The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product. Innovative Food Science and Emerging Technologies. 56, 102188.
    30.
  30. Niedźwiedź I., Waśko A., Pawłat J., Polak-Berecka M., 2019. The state of research on antimicrobial activity of cold plasma. Polish Journal of Microbiology. 68(2), 153.
    31.
  31. Feizollahi E., Misra N., Roopesh M., 2021. Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications. Critical Reviews in Food Science and Nutrition. 61(4), 666-89.
    32.
  32. Ghorashi A.H., Tasouji M.A.R., Kargarian A., 2020. Optimum cold plasma generating device for treatment of Aspergillus flavus from nuts surface. Journal of Food Science and Technology. 57(11), 3988-94.
    33.
  33. Sarangapani C., Ziuzina D., Behan P., Boehm D., Gilmore B.F., Cullen P.J., Bourke P., 2019. Degradation kinetics of cold plasma-treated antibiotics and their antimicrobial activity. Scientific Reports. 9(1), 1-15.
    34.
  34. Brun P., Bernabè G., Marchiori C., Scarpa M., Zuin M., Cavazzana R., Zaniol B., Martines E., 2018. Antibacterial efficacy and mechanisms of action of low power atmospheric pressure cold plasma: membrane permeability, biofilm penetration and antimicrobial sensitization. Journal of Applied Microbiology. 125(2), 398-408.
    35.
  35. Berardinelli A., Vannini L., Ragni L., Guerzoni M.E., 2012. Impact of atmospheric plasma generated by a DBD device on quality-related attributes of “Abate Fetel” pear fruit. Plasma for bio-decontamination, medicine and food security: Springer. 457-67.
    36.
  36. Liao X., Muhammad AI., Chen S., Hu Y., Ye X., Liu D., Ding T., 2019. Bacterial spore inactivation induced by cold plasma. Critical Reviews in Food Science and Nutrition. 59(16), 2562-72.
    37.
  37. Costello K.M., Smet C., Gutierrez-Merino J., Bussemaker M., Van Impe J.F., Velliou E.G., 2021. The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments. International Journal of Food Microbiology. 337,108948.
    38.
  38. Critzer F.J., Kelly-Wintenberg K., South S.L., Golden D.A., 2007. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces. Journal of Food Protection. 70(10), 2290-6.
    39.
  39. Hajhoseini A., Sharifan A., Yousefi H., 2020. Effects of atmospheric cold plasma on microbial growth of Listeria innocua and Staphylococcus aureus in ready-to-eat fish products. Iranian Journal of Fisheries Sciences. 19(1), 262-71.
    40.
  40. Wang Y., Wang Z., Yang H., Zhu X., 2020. Gas phase surface discharge plasma model for yeast inactivation in water. Journal of Food Engineering. 286,110117.
    41.
  41. Zhang Y., Wei J., Yuan Y., Chen H., Dai L., Wang X., Yue T., 2019. Bactericidal effect of cold plasma on microbiota of commercial fish balls. Innovative Food Science & Emerging Technologies. 52, 394-405.
    42.
  42. Wan Z., Pankaj S., Mosher C., Keener K.M., 2019. Effect of high voltage atmospheric cold plasma on inactivation of Listeria innocua on Queso Fresco cheese, cheese model and tryptic soy agar. Lwt. 102, 268-75.
    43.
  43. Bagheri H., Abbaszadeh S., Salari A., 2020. Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma. Journal of Food Safety. 40(6), e12850.
    44.
  44. Ghorashi A., Tasouji M.R., Kargarian A., 2020. Optimum cold plasma generating device for treatment of Aspergillus flavus from nuts surface. Journal of Food Science and Technology. 57, 3988-94.
    45.
  45. Noriega E., Shama G., Laca A., Díaz M., Kong M.G., 2011. Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua. Food Microbiology. 28(7),1293-300.
    46.
  46. Kim J.E., Kim I.H., Min S.C., 2013. Microbial decontamination of vegetables and spices using cold plasma treatments. Korean Journal of Food Science and Technology. 45(6), 735-41.
    47.
  47. Segura-Ponce L.A., Reyes J.E., Troncoso-Contreras G., Valenzuela-Tapia G., 2018. Effect of low-pressure cold plasma (LPCP) on the wettability and the inactivation of Escherichia coli and Listeria innocua on fresh-cut apple (Granny Smith) skin. Food and bioprocess technology. 11(5),1075-86.
    48.
  48. Perni S., Shama G., Kong M.G., 2008. Cold atmospheric plasma disinfection of cut fruit surfaces contaminated with migrating microorganisms. Journal of Food Protection. 71(8),1619-25.
    49.
  49. Han J.Y., Song W.J., Eom S., Kim S.B., Kang D.H., 2020. Antimicrobial efficacy of cold plasma treatment against food-borne pathogens on various foods. Journal of Physics D: Applied Physics. 53(20), 204003.
    50.
  50. Wan Z., Pankaj SK., Mosher C., Keener KM., 2019. Effect of high voltage atmospheric cold plasma on inactivation of Listeria innocua on Queso Fresco cheese, cheese model and tryptic soy agar. LWT. 102, 268-75.
    51.
  51. Ziuzina D., Patil S., Cullen P.J., Keener K.M., Bourke P., 2014. Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce. Food Microbiology. 42,109-16.
    52.

سکوی نشر دانش

سند یا سکوی نشر دانش ،سامانه ای جهت مدیریت حوزه علمی و پژوهشی نشریات دانشگاه آزاد می باشد

پیوندهای سایت

مراکز مرتبط

پشتیبانی

صفحات رسمی

حقوق این وب‌سایت متعلق به سامانه مدیریت نشریات دانشگاه آزاد اسلامی است.
حق نشر © 1403-1400

صفحه اصلی| عضویت/ ورود| درباره سند| تماس با ما|
[English] [العربية] [en] [ar]