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Emerging Non-Thermal Food Processing Technologies

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 January 2022) | Viewed by 34320

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Special Issue Editors

Dr. Asgar Farahnaky

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Guest Editor

School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food innovation; advanced food processing technologies; food physics and rheology; value addition to foods; functional foods; hydrocolloids; food nanotechnology
Special Issues, Collections and Topics in MDPI journals

Dr. Mahsa Majzoobi

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Guest Editor

School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food processing; starch; grains; cereals; value-addition; plant products; bakery products
Special Issues, Collections and Topics in MDPI journals

Dr. Mohsen Gavahian

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Guest Editor

Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

Statistics showed that there is a strong consumer trend towards high-quality and healthy foods with ‘fresh‐like’ characteristics. On the other hand, thermal processing technologies, especially conventional ones, negatively affect both sensory and nutritional properties of foods. At the same time, limited shelf-life and safety concerns of fresh foods necessitate food processing. Therefore, scientists are exploring the possibility of using nonthermal technologies for various purposes such as shelf-life extension and safety improvement. However, their applicability and scalability are still under intensive investigation.

All researchers are invited to submit their original and high-quality research articles, review works, and short communications to the Foods Special Issue: “Emerging Non-Thermal Food Processing Technologies”.

Topics covered in this Special Issue include (but are not limited to):

Cold plasma for food processing;
Plasma-activated water (PAW) for food processing;
Pulsed electric fields (PEF) for food processing;
Moderate electric fields (MEF) for food processing;
Ultraviolet (UV) and pulsed light;
Ultrasound processing;
High voltage electrical field processing;
Ozone food processing;
High-pressure food processing;
Electron-beam food processing;
Other non-thermal processing technologies;
Engineering studies and mathematical modeling of non-thermal food processing technologies.

Dr. Asgar Farahnaky
Dr. Mahsa Majzoobi
Dr. Mohsen Gavahian
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Emerging non-thermal processing technologies
Moderate electric field (MEF)
Cold plasma
Plasma-activated water
UV and pulsed light
Pulsed electric field (PEF)
High-pressure processing (HPP)
Ultrasound
Ozone processing
Electrolyzed water

Published Papers (12 papers)

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Editorial

Jump to: Research

3 pages, 601 KiB

Open AccessEditorial

Emerging Non-Thermal Food Processing Technologies: Editorial Overview

by Asgar Farahnaky, Mahsa Majzoobi and Mohsen Gavahian

Foods 2022, 11(7), 1003; https://doi.org/10.3390/foods11071003 - 29 Mar 2022

Viewed by 1588

Abstract

According to the statistics, there is a strong consumer trend towards high-quality and healthy foods with “fresh-like” characteristics [...] Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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Research

Jump to: Editorial

15 pages, 2865 KiB

Open AccessArticle

Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule

by Romuald Gaillard, Alice Marciniak, Guillaume Brisson, Véronique Perreault, James D. House, Yves Pouliot and Alain Doyen

Foods 2022, 11(4), 512; https://doi.org/10.3390/foods11040512 - 10 Feb 2022

Cited by 6 | Viewed by 2254

Abstract

Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granule and its subsequent fractions. UHPH induced restructuration of the granule through the formation of a large protein network, without impacting the proximate composition and protein profile in a single pass of up to 300 MPa. In addition, UHPH reduced the particle size distribution up to 175 MPa, to eventually form larger particles through enhanced protein–protein interactions at 300 MPa. Phosvitin, apovitellenin and apolipoprotein-B were specifically involved in these interactions. Overall, egg yolk granule remains highly stable during UHPH treatment. However, more investigations are needed to characterize the resulting protein network and to evaluate the techno-functional properties of UHPH-treated granule. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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16 pages, 11142 KiB

Open AccessArticle

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

by Hao Cheng, Chuhan Bian, Yuanming Chu, Jun Mei and Jing Xie

Foods 2022, 11(2), 226; https://doi.org/10.3390/foods11020226 - 14 Jan 2022

Cited by 10 | Viewed by 2106

Abstract

This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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14 pages, 845 KiB

Open AccessArticle

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

by Junior Bernardo Molina-Hernandez, Jessica Laika, Yeimmy Peralta-Ruiz, Vinay Kumar Palivala, Silvia Tappi, Filippo Cappelli, Antonella Ricci, Lilia Neri and Clemencia Chaves-López

Foods 2022, 11(2), 210; https://doi.org/10.3390/foods11020210 - 13 Jan 2022

Cited by 17 | Viewed by 2452

Abstract

This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physico-chemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (a_w) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p ≤ 0.05) probably due to increased extractability. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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11 pages, 2022 KiB

Open AccessArticle

Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

by Birgit Böhme, Annika Bickhardt and Harald Rohm

Foods 2021, 10(5), 1056; https://doi.org/10.3390/foods10051056 - 11 May 2021

Cited by 4 | Viewed by 3170

Abstract

Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being notably susceptible to oil migration. The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. For this purpose, the hardness of nougat/chocolate layer models and the thermal properties of chocolate on top of nougat were analyzed during storage at 23 °C for up to 84 days. Pronounced differences between layer models with seeded nougat and with control nougat that was traditionally tempered were observed. The facts that chocolate hardness increased rather than decreased during storage, that the cocoa butter melting peak was shifted towards a lower temperature, and that the hazelnut oil content in the chocolate was reduced can be taken as explicit indicators for the contribution of seeded nougat to the fat bloom stability of filled chocolate. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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14 pages, 840 KiB

Open AccessArticle

Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products

by Cristina Reche, Carmen Rosselló, Mónica M. Umaña, Valeria Eim and Susana Simal

Foods 2021, 10(5), 931; https://doi.org/10.3390/foods10050931 - 23 Apr 2021

Cited by 12 | Viewed by 2536

Abstract

Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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15 pages, 11616 KiB

Open AccessArticle

Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

by Laura Nyhan, Milosz Przyjalgowski, Liam Lewis, Máire Begley and Michael Callanan

Foods 2021, 10(4), 797; https://doi.org/10.3390/foods10040797 - 8 Apr 2021

Cited by 22 | Viewed by 3799

Abstract

The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75–3 log₁₀ colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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16 pages, 1306 KiB

Open AccessArticle

The Impact of N₂-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers

by Fan Zhang, Jingjing Chai, Liang Zhao, Yongtao Wang and Xiaojun Liao

Foods 2021, 10(3), 508; https://doi.org/10.3390/foods10030508 - 28 Feb 2021

Cited by 5 | Viewed by 1766

Abstract

This work aimed to evaluate the effects of N₂-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log₁₀ CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N₂-assisted HPP processing is a good choice for the preservation of FCBP. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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14 pages, 1060 KiB

Open AccessArticle

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

by María Guerra-Valle, Siegried Lillo-Perez, Guillermo Petzold and Patricio Orellana-Palma

Foods 2021, 10(2), 466; https://doi.org/10.3390/foods10020466 - 20 Feb 2021

Cited by 12 | Viewed by 2537

Abstract

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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18 pages, 2767 KiB

Open AccessArticle

Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

by Yi-Yuan Ke, Yuan-Tay Shyu and Sz-Jie Wu

Foods 2021, 10(1), 167; https://doi.org/10.3390/foods10010167 - 15 Jan 2021

Cited by 12 | Viewed by 2863

Abstract

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL⁻¹. In addition, at 10 mg·mL⁻¹ SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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13 pages, 1108 KiB

Open AccessArticle

Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

by Yohan Choi, Wooki Kim, Joo-Sung Lee, So Jung Youn, Hyungjae Lee and Moo-Yeol Baik

Foods 2020, 9(11), 1690; https://doi.org/10.3390/foods9111690 - 18 Nov 2020

Cited by 17 | Viewed by 3296

Abstract

Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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14 pages, 2320 KiB

Open AccessArticle

The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs

by Chia-Min Lin, Chun-Ping Hsiao, Hong-Siou Lin, Jian Sin Liou, Chang-Wei Hsieh, Jong-Shinn Wu and Chih-Yao Hou

Foods 2020, 9(10), 1491; https://doi.org/10.3390/foods9101491 - 19 Oct 2020

Cited by 33 | Viewed by 3778

Abstract

Eggs are one of the most commonly consumed food items. Currently, chlorine washing is the most common method used to sanitize shell eggs. However, chlorine could react with organic matters to form a potential carcinogen, trihalomethanes, which can have a negative impact on human health. Plasma-activated water (PAW) has been demonstrated to inactivate microorganisms effectively without compromising the sensory qualities of shell eggs. For this study, various amounts (250, 500, 750, or 1000 mL) of PAW were generated by using one or two plasma jet(s) at 60 watts for 20 min with an air flow rate at 6 or 10 standard liters per minute (slm). After being inoculated with 7.0 log CFU Salmonella Enteritidis, one shell egg was placed into PAW for 30, 60, or 90 s with 1 or 2 acting plasma jet(s). When 2 plasma jets were used in a large amount of water (1000 mL), populations of S. Enteritidis were reduced from 7.92 log CFU/egg to 2.84 CFU/egg after 60 s of treatment. In addition, concentrations of ozone, hydrogen peroxide, nitrate, and nitrite in the PAW were correlated with the levels of antibacterial efficacy. The highest concentrations of ozone (1.22 ppm) and nitrate (55.5 ppm) were obtained with a larger water amount and lower air flow rate. High oxidation reduction potential (ORP) and low pH values were obtained with longer activation time, more plasma jet, and a lower air flow rate. Electron paramagnetic resonance (EPR) analyses demonstrated that reactive oxygen species (ROS) were generated in the PAW. The observation under the scanning electron microscope (SEM) revealed that bacterial cells were swollen, or even erupted after treatment with PAW. These results indicate that the bacterial cells lost control of cell permeability after the PAW treatment. This study shows that PAW is effective against S. Enteritidis on shell eggs in a large amount of water. Ozone, nitrate, and ROS could be the main causes for the inactivation of bacterial cells. Full article

(This article belongs to the Special Issue Emerging Non-Thermal Food Processing Technologies)

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