Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation

XIANG Qi-sen; ZHANG Rong; FAN Liu-min; MA Yun-fang; LI Yun-fei

doi:10.13386/j.issn1002-0306.2020030152

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(1): 368-372. > DOI: 10.13386/j.issn1002-0306.2020030152

XIANG Qi-sen, ZHANG Rong, FAN Liu-min, MA Yun-fang, LI Yun-fei. Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation[J]. Science and Technology of Food Industry, 2021, 42(1): 368-372. DOI: 10.13386/j.issn1002-0306.2020030152

Citation:

PDF (1000 KB)

Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

More Information

Received Date: March 12, 2020
Available Online: January 07, 2021

Graphical Abstract

Abstract

Abstract

Fresh-cut fruits and vegetables are favored by consumers because of their convenience,no additives,and higher nutrition values. However,fresh-cut fruits and vegetables are easily contaminated with microorganisms during processing and storage,which leads to food quality deterioration and shorter shelf-life. As a new non-thermal sterilization technology,atmospheric cold plasma(ACP)has been widely used in food and biomedical field. The latest advances in the applications of ACP in processing of fresh-cut fruits and vegetables are well reviewed in this article,including sterilization and preservation as well as effect on the quality of fresh-cut fruits and vegetables. This paper provides reference for the wide application of ACP technology in sterilization and preservation of fresh-cut fruits and vegetables.
- atmospheric cold plasma,
- fresh-cut fruits and vegetables,
- sterilization,
- preservation,
- enzyme activity

FullText(HTML)

References (44)

References

[1]	Oliveira M,Abadias M,Usall J,et al. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables-a review[J]. Trends in Food Science & Technology,2015,46(1):13-26.
[2]	张晓芳,胡文忠,刘程惠,等.清洗技术对鲜切果蔬微生物与品质影响的研究进展[J].食品工业科技,2020,41(13):336-342.
[3]	Ekezie F G C,Sun D W,Cheng J H. A review on recent advances in cold plasma technology for the food industry:Current applications and future trends[J]. Trends in Food Science & Technology,2017,69(Part A):46-58.
[4]	Thirumdas R,Sarangapani C,Annapure U S. Cold plasma:A novel non-thermal technology for food processing[J]. Food Biophysics,2015,10(1):1-11.
[5]	Ronit M,Anika S,Anubhav P S. Recent developments in cold plasma decontamination technology in the food industry[J]. Trends in Food Science & Technology,2018,80:93-103.
[6]	Machala Z,Graves D B. Frugal biotech applications of low-temperature plasma[J]. Trends in Biotechnology,2018,36(6):579-581.
[7]	Bourke P,Ziuzina D,Boehm D,et al. The potential of cold plasma for safe and sustainable food production[J]. Trends in Biotechnology,2018,36(6):615-626.
[8]	Liao X Y,Liu D H,Xiang Q S,et al. Inactivation mechanisms of non-thermal plasma on microbes:A review[J]. Food Control,2017,75:83-91.
[9]	Xiang Q S,Liu X F,Li J G,et al. Influences of cold atmospheric plasma on microbial safety,physicochemical and sensorial qualities of meat products[J]. Journal of Food Science and Technology-Mysore,2018,55(3):1846-1857.
[10]	Lee J,Lee C W,Yong H I,et al. Use of atmospheric pressure cold plasma for meat industry[J]. Korean Journal for Food Science of Animal Resources,2017,37(4):477-485.
[11]	Christian H,Nicolas M,Alexander M. Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces:A review[J]. Trends in Food Science & Technology,2018,77:131-142.
[12]	章建浩,黄明明,王佳媚,等. 低温等离子体冷杀菌关键技术装备研究进展[J]. 食品科学技术学报,2018,36(4):8-16.
[13]	Yousuf B,Qadri O S,Srivastava A K. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings:A review[J]. LWT-Food Science and Technology,2018,89:198-209.
[14]	Ma L,Zhang M,Bhandari B,et al. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables[J]. Trends in Food Science & Technology,2017,64:23-38.
[15]	Callejón R M,Rodríguez-Naranjo M I,Ubeda C,et al. Reported foodborne outbreaks due to fresh produce in the United States and European Union:Trends and causes[J]. Foodborne Pathogens and Disease,2015,12(1):32-38.
[16]	Stephan R,Althaus D,Kiefer S,et al. Foodborne transmission of monocytogenes via ready-to-eat salad:A nationwide outbreak in Switzerland,2013~2014[J]. Food Control,2015,57:14-17.
[17]	Maringgal B,Hashim N,Tawakkal I S M A,et al. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality[J]. Trends in Food Science & Technology,2020,96:253-267.
[18]	Min S C,Roh S H,Niemira B A,et al. In-package inhibition of E. coli O157:H7 on bulk romaine lettuce using cold plasma[J].Food Microbiology,2017,65:1-6.
[19]	孙艳,张志伟,王世清. 常压低温等离子体对黄瓜表面大肠杆菌杀菌效果及品质的影响[J]. 粮油食品科技,2018,26(1):61-67.
[20]	Pasquali F,Stratakos A C,Koidis A,et al. Atmospheric cold plasma process for vegetable leaf decontamination:A feasibility study on radicchio(red chicory,Cichorium intybus L.)[J]. Food Control,2016,60:552-559.
[21]	Tappi S,Gozzi G,Vannini L,et al. Cold plasma treatment for fresh-cut melon stabilization[J]. Innovative Food Science & Emerging Technologies,2016,33:225-233.
[22]	张志伟. 常压低温等离子体对鲜切胡萝卜表面金黄色葡萄球菌的杀菌效果及品质影响[J]. 粮油食品科技,2018,26(3):50-55.
[23]	Li M L,Li X A,Han C,et al. Physiological and metabolomic analysis of cold plasma treated fresh-cut strawberries[J]. Journal of Agricultural and Food Chemistry,2019,67(14):4043-4053.
[24]	Li X A,Li M L,Ji N N,et al. Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya(Hylocereus undatus)fruit[J]. LWT-Food Science and Technology,2019,115:108447.
[25]	Gordillo-Vázquez F J. Air plasma kinetics under the influence of sprites[J]. Journal of Physics D:Applied Physics,2008,41(23):234016.
[26]	Coutinho N M,Silveira M R,Rocha R S,et al. Cold plasma processing of milk and dairy products[J]. Trends in Food Science & Technology,2018,74:56-68.
[27]	Mendis D A,Rosenberg M,Azam F. A note on the possible electrostatic disruption of bacteria[J]. IEEE Transactions on Plasma Science,2000,28(4):1304-1306.
[28]	Sato T,Miyahara T,Doi A,et al. Sterilization mechanism for Escherichia coli by plasma flow at atmospheric pressure[J]. Applied Physics Letters,2006,89(7):073902.
[29]	Laroussi M,Leipold F. Evaluation of the roles of reactive species,heat,and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure[J]. International Journal of Mass Spectrometry,2004,233(3):81-86.
[30]	Rasouli M,Saba M K. Pre-harvest zinc spray impact on enzymatic browning and fruit flesh color changes in two apple cultivars[J]. Scientia Horticulturae,2018,240:318-325.
[31]	Tappi S,Ragnia L,Tylewicz U,et al. Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment[J]. Innovative Food Science & Emerging Technologies,2019,53:56-62.
[32]	Tappi S,Berardinelli A,Ragni L,et al. Atmospheric gas plasma treatment of fresh-cut apples[J]. Innovative Food Science & Emerging Technologies,2014,21:114-122.
[33]	Kang J H,Roh S H,Min S C. Inactivation of potato polyphenol oxidase using microwave cold plasma treatment[J]. Journal of Food Science,2019,84(5):1122-1128.
[34]	Sara B,Ehlbeck J,Oliver K,et al. Pre-drying treatment of plant related tissues using plasma processed air:Impact on enzyme activity and quality attributes of cut apple and potato[J]. Innovative Food Science & Emerging Technologies,2017,40:78-86.
[35]	Surowsky B,Fischer A,Schlueter O,et al. Cold plasma effects on enzyme activity in a model food system[J]. Innovative Food Science & Emerging Technologies,2013,19:146-152.
[36]	Takai E,Kitano K,Kuwabara J,et al. Protein inactivation by low temperature atmospheric pressure plasma in aqueous solution[J]. Plasma Processes and Polymers,2012,9:77-82.
[37]	Segat A,Misra N N,Cullen P J,et al. Effect of atmospheric pressure cold plasma(ACP)on activity and structure of alkaline phosphatase[J]. Food and Bioproducts Processing,2016,98:181-188.
[38]	王照琪,冯蕊,仲崇山,等. 不同冷等离子处理对鲜切猕猴桃保鲜效果的影响[J]. 江苏农业科学,2018,46(22):211-214.
[39]	Tappi S,Ramazzina I,Rizzi F,et al. Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples[J]. Applied Sciences,2018,8:1939.
[40]	Song A Y,Oh Y J,Kim J E,et al. Cold plasma treatment for microbial safety and preservation of fresh lettuce[J]. Food Science and Biotechnology,2015,24(5):1717-1724.
[41]	范金波,蔡茜彤,郑立红,等. 果蔬中多酚成分及其分析方法的研究进展[J]. 食品工业科技,2014,35(4):374-379.
[42]	Ramazzina I,Berardinelli A,Rizzi F,et al. Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit[J]. Postharvest Biology and Technology,2015,107:55-65.
[43]	Dixon R A,Paiva N L. Stress-induced phenylpropanoid metabolism[J]. Plant Cell,1995,7:1085-1097.
[44]	Jacobo-Velázquez D A,González-Agüero M,Cisneros-Zevallos L. Cross-talk between signaling pathways:The link between plant secondary metabolite production and wounding stress response[J]. Scientific Reports,2015,5:8608.

[1]	WANG Lei, LIANG Feng, ZHAO Hongwei, NING Deshan, YIN Lihua, YE Xiaomin, YIN Guoxiao. Immunomodulatory Function and Safety Evaluation of Compound Preparation Containing Ganoderma lucidum Polysaccharides[J]. Science and Technology of Food Industry, 2024, 45(21): 338-349. DOI: 10.13386/j.issn1002-0306.2023100046
[2]	DU Yingrui, LI Shichang, FENG Tengzhu, ZHANG Yajuan, CHEN Yan, GONG Minggui. Screening, Compounding and Mixed Fermentation Process Optimization of Lactic Acid Bacteria against Food Spoilage Fungi[J]. Science and Technology of Food Industry, 2022, 43(12): 124-131. DOI: 10.13386/j.issn1002-0306.2021090312
[3]	LIU Ren-jie, LI Zhe, MAO Si-ning, LIANG Shan, ZHAO Yue, WANG Yu-hua. Preparation and Characterization of Lactobacillus plantarum Microcapsules by Compounding and Multi-layer Encapsulation[J]. Science and Technology of Food Industry, 2020, 41(5): 12-16. DOI: 10.13386/j.issn1002-0306.2020.05.003
[4]	SA Ri-na, YU Xi-ya, GENG Li-jing, ZHOU Wei, WANG Xiao-yu, CHEN Guan-nan, ZHANG Jun-peng, ZHANG Xiang. Preparation and Antihyperlipidemic Effect of Porphyra Yezoensis Polysaccharides and Glutinous Rice Kernel Polysaccharides[J]. Science and Technology of Food Industry, 2019, 40(21): 136-142,148. DOI: 10.13386/j.issn1002-0306.2019.21.022
[5]	ZHANG Wen-ling-zi, ZHANG Ze-sheng, LIU Ya-ping, WANG Meng, GAO Wen-ge. Hypolipidemic Activity of Hawthorn,Sterol Ester and Functional Red Yeast Rice Compound[J]. Science and Technology of Food Industry, 2019, 40(20): 316-324. DOI: 10.13386/j.issn1002-0306.2019.20.051
[6]	HOU Chun-yu, MAIMAITI Maierziya, ZHOU Fen, ZHANG Long, WANG Xi-chang. Effect of Compound Essential Oil Preservative on the Quality of Pseudosciaena crocea during Storage[J]. Science and Technology of Food Industry, 2019, 40(13): 221-225,230. DOI: 10.13386/j.issn1002-0306.2019.13.036
[7]	WANG Meng, ZHANG Ze-sheng, LI Yu-meng, LIU Ya-ping, ZHANG Wen-ling-zi. Effects and Mechanism of D-pinitol Compound with Mn²⁺on Insulin Resistance of HepG2 Cells[J]. Science and Technology of Food Industry, 2019, 40(10): 139-144. DOI: 10.13386/j.issn1002-0306.2019.10.023
[8]	WANG Meng, ZHANG Ze-sheng, LIU Xuan, LI Yu-meng, ZHANG Wen-ling-zi. Hypoglycemic Effects and Mechanism of D-pinitol Compound with Mn²⁺on Type 2 Diabetes Mellitus Rats[J]. Science and Technology of Food Industry, 2019, 40(9): 302-307,314. DOI: 10.13386/j.issn1002-0306.2019.09.052
[9]	LI Xiao-yi, SU Xian-bo, HAN Shuang, MA Liang, CAI Lu-yun, ZHANG Yu-hao. Characteristics Analysis of the Compound Gel of Big-eye Tuna Skin Gelatin and κ-Carrageenan Gel[J]. Science and Technology of Food Industry, 2018, 39(19): 13-19. DOI: 10.13386/j.issn1002-0306.2018.19.003
[10]	JIANG Zheng-jun, KANG Mei, WANG Shao-juan, HUANG Jin. Screening of the lyophilized protectant for recombinant chicken alpha- interferon preparation[J]. Science and Technology of Food Industry, 2016, (09): 89-91. DOI: 10.13386/j.issn1002-0306.2016.09.009

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	郭俊杰，张宇翔. 抗菌肤感涂料的制备及其在装饰膜中的应用. 塑料科技. 2024(12): 89-92 .
2.	蒋玉兰，徐海霞，朱跃进，刘志荣，吕杨俊，潘俊娴，叶丽伟，王霈菲，张士康. 抹茶加工不同阶段中真菌多样性变化分析. 中国茶叶加工. 2023(01): 69-76 .

Other cited types(1)

Get Citation

PDF

XML

Article Metrics

Article views PDF downloads Cited by(3)

Science and Technology of Food Industry

Research Progress of Atmospheric Cold Plasma in Fresh-cut Fruits and Vegetables Preservation