Effect of Combined Plasma-activated Water and Dielectric Barrier Discharge Treatment on the Sterilization and Quality of Fresh-cut Lettuce

LI Xia; QIAN Jing; ZHANG Jianhao; YAN Wenjing

doi:10.13386/j.issn1002-0306.2023100188

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 196-205. > DOI: 10.13386/j.issn1002-0306.2023100188

LI Xia, QIAN Jing, ZHANG Jianhao, et al. Effect of Combined Plasma-activated Water and Dielectric Barrier Discharge Treatment on the Sterilization and Quality of Fresh-cut Lettuce[J]. Science and Technology of Food Industry, 2024, 45(19): 196−205. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100188.

Citation:

PDF (5477 KB)

Effect of Combined Plasma-activated Water and Dielectric Barrier Discharge Treatment on the Sterilization and Quality of Fresh-cut Lettuce

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
School of Public Health, Southeast University, Nanjing 210003, China

More Information

Received Date: October 24, 2023

Graphical Abstract

Abstract

Abstract

To develop a new method for the sterilization of fresh-cut lettuce, plasma-activated water (PAW) combined with dielectric barrier discharge (DBD) plasma technology was applied in this study. Response surface methodological approach was performed to determine the optimal sterilization process parameters. Meanwhile, the microbial count, color, browning degree, firmness and weight loss rate were evaluated to investigate the effects of combined cold plasma treatments on the qualities of fresh-cut lettuce during the storage. Results showed that the total viable bacteria count on the surface of fresh-cut lettuce was (0.48±0.07) lg CFU/g under the optimal treatment conditions when PAW preparation time was 130 s, PAW soaking time was 5 min, and DBD plasma treatment time was 135 s. Moreover, during 7 days of storage, the combined cold plasma treatments could effectively inhibit the growth of microorganisms, maintain the color and firmness of fresh-cut lettuce, delay the increase of weight loss rate, and inhibit the occurrence of browning, which would effectively prolong the shelf life of fresh-cut lettuce.
- fresh-cut lettuce,
- cold plasma,
- sterilization,
- quality,
- shelf life

FullText(HTML)

References (40)

References

[1]	YU R, SONG H, CHEN Y, et al. Incorporation of ascorbic acid and L-cysteine in sodium carboxymethyl cellulose coating delays color deterioration and extends the shelf-life of fresh-cut asparagus lettuce (Lactuca sativa var. angustata)[J]. Postharvest Biology and Technology,2023,204:112419. doi: 10.1016/j.postharvbio.2023.112419
[2]	李静, 季悦, 李美琳, 等. 切割方式对鲜切莴苣品质及抗氧化活性的影响[J]. 食品科学,2018,39(3):268−273. [LI J, JI Y, LI M L, et al. Effect of cutting styles on quality and antioxidant activity of fresh-cut lettuce[J]. Food Science,2018,39(3):268−273.] doi: 10.7506/spkx1002-6630-201803040 LI J, JI Y, LI M L, et al. Effect of cutting styles on quality and antioxidant activity of fresh-cut lettuce[J]. Food Science, 2018, 39（3）: 268−273. doi: 10.7506/spkx1002-6630-201803040
[3]	PENG X, YANG J, CUI P, et al. Influence of allicin on quality and volatile compounds of fresh-cut stem lettuce during cold storage[J]. LWT-Food Science and Technology,2015,60(1):300−307. doi: 10.1016/j.lwt.2014.09.048
[4]	李健, 徐艳聪, 李丽萍, 等. 鲜切果蔬安全及质量控制研究进展[J]. 食品研究与开发,2014,35(21):137−140. [LI J, XU Y C, LI L P, et al. A review:Food safety and quality control of fresh-cut fruits and vegetables[J]. Food Research and Development,2014,35(21):137−140.] doi: 10.3969/j.issn.1005-6521.2014.21.43 LI J, XU Y C, LI L P, et al. A review: Food safety and quality control of fresh-cut fruits and vegetables[J]. Food Research and Development, 2014, 35（21）: 137−140. doi: 10.3969/j.issn.1005-6521.2014.21.43
[5]	杨晓哲, 胡文忠, 姜爱丽, 等. 鲜切莴苣生理生化变化及其保鲜技术的研究进展[J]. 食品与发酵工业,2018,44(2):278−283. [YANG X Z, HU W Z, JIANG A L, et al. Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce[J]. Food and Fermentation Industries,2018,44(2):278−283.] YANG X Z, HU W Z, JIANG A L, et al. Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce[J]. Food and Fermentation Industries, 2018, 44（2）: 278−283.
[6]	ALEXOPOULOS A, PLESSAS S, CECIU S, et al. Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)[J]. Food Control,2013,30(2):491−496. doi: 10.1016/j.foodcont.2012.09.018
[7]	FIRDOUS N, MORADINEZHAD F, FAROOQ F, et al. Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products:A review[J]. Food Chemistry,2023,407:135186. doi: 10.1016/j.foodchem.2022.135186
[8]	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.
[9]	BIRANIA S, ATTKAN A K, KUMAR S, et al. Cold plasma in food processing and preservation:A review[J]. Journal of Food Process Engineering,2022,45(9):e14110. doi: 10.1111/jfpe.14110
[10]	相启森, 张嵘, 范刘敏, 等. 大气压冷等离子体在鲜切果蔬保鲜中的应用研究进展[J]. 食品工业科技,2021,42(1):368−372. [XIANG Q S, ZHANG R, FAN L M, et al. 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.] XIANG Q S, ZHANG R, FAN L M, et al. 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.
[11]	BAGHERI H, ABBASZADEH S. Effect of cold plasma on quality retention of fresh-cut produce[J]. Journal of Food Quality,2020,2020:e8866369.
[12]	KUMAR M N, SIYU L P, WAN Z, et al. In-package cold plasma decontamination of fresh-cut carrots:Microbial and quality aspects[J]. Journal of Physics D:Applied Physics,2020,53(15):154002. doi: 10.1088/1361-6463/ab6cd3
[13]	董闪闪. DBD等离子体对鲜切苹果微生物及多酚氧化酶的失活作用及机制研究[D]. 郑州:郑州轻工业大学, 2022. [DONG S S. Microorganisms and polyphenol oxidase inactivation in fresh-cut apple by dielectric barrier discharge plasma and the mechanisms for its action[D]. Zhengzhou:Zhengzhou University of Light Industry, 2022.] DONG S S. Microorganisms and polyphenol oxidase inactivation in fresh-cut apple by dielectric barrier discharge plasma and the mechanisms for its action[D]. Zhengzhou: Zhengzhou University of Light Industry, 2022.
[14]	SCHNABEL U, BALAZINSKI M, WAGNER R, et al. Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing[J]. Innovative Food Science & Emerging Technologies,2021,72:102745.
[15]	ASGHAR A, RASHID M H, AHMED W, et al. An in-depth review of novel cold plasma technology for fresh-cut produce[J]. Journal of Food Processing and Preservation,2022,46(7):e16560.
[16]	QIAN J, WANG Y, ZHUANG H, et al. Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity[J]. Food Chemistry,2021,351:129278. doi: 10.1016/j.foodchem.2021.129278
[17]	侯新磊, 赵楠, 葛黎红, 等. 低温等离子体对低盐泡菜生花腐败的抑制及贮藏期品质的影响[J]. 食品科学,2022,43(21):282−290. [HOU X L, ZHAO N, GE L H, et al. Effect of cold plasma treatment on the inhibition of pellicle-spoilage and the storage quality of low-salt kimchi[J]. Food Science,2022,43(21):282−290.] doi: 10.7506/spkx1002-6630-20211103-027 HOU X L, ZHAO N, GE L H, et al. Effect of cold plasma treatment on the inhibition of pellicle-spoilage and the storage quality of low-salt kimchi[J]. Food Science, 2022, 43（21）: 282−290. doi: 10.7506/spkx1002-6630-20211103-027
[18]	GOUPY J. What kind of experimental design for finding and checking robustness of analytical methods?[J]. Analytica Chimica Acta,2005,544(1):184−190.
[19]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. 食品安全国家标准食品微生物学检验菌落总数测定 GB4789.2-2022[S]. 北京:中国标准出版社, 2022. [State Food and Drug Administration, National Health and Family Planning Commission. National standard for food safety Food microbiology test Total bacterial colony determination GB4789.2-2022[S]. Beijing:Standards Press of China, 2022.] State Food and Drug Administration, National Health and Family Planning Commission. National standard for food safety Food microbiology test Total bacterial colony determination GB4789.2-2022[S]. Beijing: Standards Press of China, 2022.
[20]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. 食品安全国家标准食品微生物学检验霉菌和酵母计数 GB4789.15-2016[S]. 北京:中国标准出版社, 2016. [State Food and Drug Administration, National Health and Family Planning Commission. Food safety national standard Food microbiology test Mold and yeast count GB4789.15-2016[S]. Beijing:Standards Press of China, 2016.] State Food and Drug Administration, National Health and Family Planning Commission. Food safety national standard Food microbiology test Mold and yeast count GB4789.15-2016[S]. Beijing: Standards Press of China, 2016.
[21]	SUN Y, ZHANG W, ZENG T, et al. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism[J]. Food Chemistry,2015,177:376−381. doi: 10.1016/j.foodchem.2015.01.065
[22]	PERINBAN S, ORSAT V, RAGHAVAN V. Influence of plasma activated water treatment on enzyme activity and quality of fresh-cut apples[J]. Food Chemistry,2022,393:133421. doi: 10.1016/j.foodchem.2022.133421
[23]	代羽可欣, 郑鄢燕, 韦雪, 等. 热处理联合不同包装对鲜切马铃薯贮藏品质的影响[J]. 食品科学,2023,44(13):166−174. [DAI Y K X, ZHENG Y Y, WEI X, et al. Effect of heat treatment combined with different packaging on storage quality of fresh-cut potatoes[J]. Food Science,2023,44(13):166−174.] doi: 10.7506/spkx1002-6630-20220818-216 DAI Y K X, ZHENG Y Y, WEI X, et al. Effect of heat treatment combined with different packaging on storage quality of fresh-cut potatoes[J]. Food Science, 2023, 44（13）: 166−174. doi: 10.7506/spkx1002-6630-20220818-216
[24]	ZHANG Q, MA R, TIAN Y, et al. Sterilization efficiency of a novel electrochemical disinfectant against Staphylococcus aureus[J]. Environmental Science & Technology,2016,50(6):3184−3192.
[25]	TRAYLOR M J, PAVLOVICH M J, KARIM S, et al. Long-term antibacterial efficacy of air plasma-activated water[J]. Journal of Physics D-Applied Physics,2011,44(47):472001. doi: 10.1088/0022-3727/44/47/472001
[26]	PERINBAN S, ORSAT V, RAGHAVAN V. Nonthermal plasma-liquid interactions in food processing:A review[J]. Comprehensive Reviews in Food Science and Food Safety,2019,18(6):1985−2008. doi: 10.1111/1541-4337.12503
[27]	MA R, WANG G, TIAN Y, et al. Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce[J]. Journal of Hazardous Materials,2015,300:643−651. doi: 10.1016/j.jhazmat.2015.07.061
[28]	丁甜, 葛枝, 刘东红. 浸泡时间对弱酸性电位水(SAEW)除菌效率的影响[J]. 中国食物与营养,2014,20(1):54−57. [DING T, GE Z, LIU D H. Bactericidal activities of acidic electrolyzed water under different dipping time on cherry tomatoes and strawberries[J]. Food and Nutrition in China,2014,20(1):54−57.] doi: 10.3969/j.issn.1006-9577.2014.01.013 DING T, GE Z, LIU D H. Bactericidal activities of acidic electrolyzed water under different dipping time on cherry tomatoes and strawberries[J]. Food and Nutrition in China, 2014, 20（1）: 54−57. doi: 10.3969/j.issn.1006-9577.2014.01.013
[29]	鲁海玲. 鲜参切片的杀菌工艺及贮藏货架期预测研究[D]. 长春:吉林大学, 2022. [LU H L. Research on sterilization progress and storage shelf-life prediction of fresh-cut ginseng slices[D]. Changchun:Jilin University, 2022.] LU H L. Research on sterilization progress and storage shelf-life prediction of fresh-cut ginseng slices[D]. Changchun: Jilin University, 2022.
[30]	WU X, LUO Y, ZHAO F, et al. Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization[J]. Plasma Processes and Polymers,2021,18(1):1900219. doi: 10.1002/ppap.201900219
[31]	UMAIR M, JABBAR S, AYUB Z, et al. Recent advances in plasma technology:Influence of atmospheric cold plasma on spore inactivation[J]. Food Reviews International,2022,38(sup1):789−811. doi: 10.1080/87559129.2021.1888972
[32]	田方, 徐咏菁, 孙志栋, 等. 低温等离子体处理对鲜切猕猴桃片微观结构及理化特性的影响[J]. 食品与发酵工业,2023,49(21):167−174. [TIAN F, XU Y J, SUN Z D, et al. Effects of cold plasma treatment on microstructure and physicochemical properties of fresh-cut kiwifruit slices[J]. Food and Fermentation Industries,2023,49(21):167−174.] TIAN F, XU Y J, SUN Z D, et al. Effects of cold plasma treatment on microstructure and physicochemical properties of fresh-cut kiwifruit slices[J]. Food and Fermentation Industries, 2023, 49（21）: 167−174.
[33]	徐艳阳, 鲁海玲, 陈云洁, 等. 低温等离子体处理对鲜参切片的杀菌效果及表面色泽的影响[J]. 食品安全质量检测学报,2022,13(10):3090−3097. [XU Y Y, LU H L, CHEN Y J, et al. Effect of low temperature plasma treatment on sterilization effects and surface color of fresh-cut ginseng slices[J]. Journal of Food Safety & Quality,2022,13(10):3090−3097.] doi: 10.3969/j.issn.2095-0381.2022.10.spaqzljcjs202210005 XU Y Y, LU H L, CHEN Y J, et al. Effect of low temperature plasma treatment on sterilization effects and surface color of fresh-cut ginseng slices[J]. Journal of Food Safety & Quality, 2022, 13（10）: 3090−3097. doi: 10.3969/j.issn.2095-0381.2022.10.spaqzljcjs202210005
[34]	刘雅夫, 符腾飞, 刘宸成, 等. 低温等离子体对金黄色葡萄球菌和铜绿假单胞菌的杀菌效果及动力学特性[J]. 现代食品科技,2021,37(12):127−135. [LIU Y F, FU T F, LIU C C, et al. Bactericidal efficacy and kinetic of cold plasma against Staphylococcus aureus and Pseudomonas aeruginosa[J]. Modern Food Science and Technology,2021,37(12):127−135.] LIU Y F, FU T F, LIU C C, et al. Bactericidal efficacy and kinetic of cold plasma against Staphylococcus aureus and Pseudomonas aeruginosa[J]. Modern Food Science and Technology, 2021, 37（12）: 127−135.
[35]	李善瑞, 赵璐玲, 严文静, 等. 低温等离子体对黄曲霉毒素B₁的降解效能[J]. 食品工业科技,2023,44(4):271−277. [LI S R, ZHAO L L, YAN W J, et al. Degradation efficiency of aflatoxins B₁ by cold plasma[J]. Science and Technology of Food Industry,2023,44(4):271−277.] LI S R, ZHAO L L, YAN W J, et al. Degradation efficiency of aflatoxins B₁ by cold plasma[J]. Science and Technology of Food Industry, 2023, 44（4）: 271−277.
[36]	LEE J Y, PARK H J, LEE C Y, et al. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents[J]. LWT-Food Science and Technology,2003,36(3):323−329. doi: 10.1016/S0023-6438(03)00014-8
[37]	PIPLIYA S, KUMAR S, SRIVASTAV P P. Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology[J]. Innovative Food Science & Emerging Technologies,2022,80:103081.
[38]	YAN S, YANG T, LUO Y. The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth[J]. LWT-Food Science and Technology,2015,63(1):383−390. doi: 10.1016/j.lwt.2015.03.004
[39]	KARAKURT Y, HUBER D J. Activities of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronide degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit[J]. Postharvest Biology and Technology,2003,28(2):219−229. doi: 10.1016/S0925-5214(02)00177-1
[40]	YI F, WANG J, XIANG Y, et al. Physiological and quality changes in fresh-cut mango fruit as influenced by cold plasma[J]. Postharvest Biology and Technology,2022,194:112105. doi: 10.1016/j.postharvbio.2022.112105

[1]	NING Zhixue, ZHU Libin, ZHU Dan, NIU Guangcai, WEI Wenyi, XU Ruihang. Optimization of Ultrasonic-Assisted Extraction of Blackcurrant Polyphenols by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(22): 221-228. DOI: 10.13386/j.issn1002-0306.2022010220
[2]	LI Hong-an, LI Xia-jia-long, DENG Ze-yuan, JIANG He-dong, LI Hong-yan. Optimization of Ultrasonic-assisted Extraction of Total Flavonoids in Lithocarpus polystachyus Rehd by Response Surface Methodology and Their Antioxidant Activities[J]. Science and Technology of Food Industry, 2020, 41(23): 136-141,154. DOI: 10.13386/j.issn1002-0306.2020020192
[3]	ZHAO Ying, LIU Li-e, HAN Ping, HE Zhi-dong, ZHAO Xiao-di. Optimization of Ultrasonic Assisted Extraction Process by Response Surface Methodology and Antioxidant Activity in Vitro for Polysaccharides from Turnip[J]. Science and Technology of Food Industry, 2020, 41(7): 139-145. DOI: 10.13386/j.issn1002-0306.2020.07.024
[4]	HAO Ke-xin, HU Wen-zhong, ZHANG Qing-jie, WANG Ao-sheng, YU Jiao-xue, GUO Bin-mei, HOU Meng-yang. Optimization of the Ultrasonic-assisted Extraction of Total Flavonoids from Citrus aurantium L. var daidai by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2019, 40(24): 159-164,171. DOI: 10.13386/j.issn1002-0306.2019.24.026
[5]	CAO Xiao-yan, YANG Hai-tao. Optimization of Ultrasonic Assisted Extraction Technology of Polyphenol by Response Surface Methodology from Capsella bursa-pastoris and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2019, 40(2): 223-228,232. DOI: 10.13386/j.issn1002-0306.2019.02.038
[6]	WANG Yan-ping, YANG Hui-hui, QIAN Zhi-wei, SUN Rui-lin, LI Dong. Optimization of ultrasonic-assisted extraction of procyanidins from purple yam by response surface methodology and antioxidant activity[J]. Science and Technology of Food Industry, 2017, (13): 181-185. DOI: 10.13386/j.issn1002-0306.2017.13.034
[7]	WANG Yao-hui, WANG Jing-xue, QIU Xian-chuang, LI Fang, LI Chen. Optimization of ultrasonic-assisted extraction process of polysaccharides from Pleurotus nebrodensis by response surface methodology and evaluation of antioxidant activity in vitro[J]. Science and Technology of Food Industry, 2017, (10): 247-252. DOI: 10.13386/j.issn1002-0306.2017.10.039
[8]	LIU Yang, ZHAO Jing, LIANG Li, YU Guo-yong, LI Quan-hong. Optimization of ultrasonic-assisted alcohol extraction of polyphenols from dandelion and their antioxidant activity[J]. Science and Technology of Food Industry, 2017, (02): 287-292. DOI: 10.13386/j.issn1002-0306.2017.02.047
[9]	KOU Liang, LI Lu, LU Li-na, KANG Shu-he. Optimization of extraction of total flavonoids from Caragana korshinskii kom with ultrasound technology by response surface analysis and evaluation of its antioxidant activity in vitro[J]. Science and Technology of Food Industry, 2016, (17): 225-231. DOI: 10.13386/j.issn1002-0306.2016.17.036
[10]	YANG Zhe, WAN Shan, ZHANG Qiao-hui, DONG Shi-bin, NING Ya-ping, WANG Jian-zhong. Study on optimization of extraction of total flavonoids from shell of wild apricot by response surface methodology and its antioxidant activity[J]. Science and Technology of Food Industry, 2015, (06): 279-284. DOI: 10.13386/j.issn1002-0306.2015.06.053

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(9)

1.	韩科，王夜梅，周胡怿，梁道崴，赵其阳，焦必宁. 腈吡螨酯在橙汁加工过程中的残留行为. 食品与发酵工业. 2022(12): 24-29 .
2.	郭芫君，黄茜，王鸟，占如意，陈露婷，郝香兰，孟信刚. 甲氧基丙烯酸酯类杀菌剂残留检测方法研究进展. 北方农业学报. 2022(03): 81-88 .
3.	梁亚杰，李晓梅，许春琦，杜颖，孙玉龙，王金玲，纪明山. 戊唑醇和吡唑醚菌酯在苹果中的残留行为及膳食暴露风险评估. 果树学报. 2021(05): 771-781 .
4.	刘炜，刘行，王艺多，杨晓凤，尹全，张富丽. 清洗方法对葡萄中四种农药残留的去除效果分析. 湖北农业科学. 2021(17): 116-120 .
5.	郝莉花，范莹莹，李瑜，张平，王克林，李家寅. 不同加工方式对果蔬中农药残留的影响. 食品工业. 2021(10): 223-227 .
6.	杨振. 果蔬洗涤剂的研究与发展综述. 盐科学与化工. 2020(05): 1-4 .
7.	张娟，秦锦云. 食品/农产品中甲氧基丙烯酸酯类农药残留分析研究进展. 农学学报. 2020(05): 67-71 .
8.	刘炜，刘行，张富丽，杨晓凤，尹全，张义蓉，刘茜. 超高效液相色谱-串联质谱法快速测定黄瓜中8种甲氧基丙烯酸酯类杀菌剂的残留. 食品科技. 2020(11): 306-311 .
9.	过尘杰. 不同清洗方式对水果农残的影响. 科技资讯. 2019(33): 186-187 .