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Cold Plasma Assisted Food and Bioprocessing to Improve Safety, Functionality,...
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Cold Plasma Assisted Food and Bioprocessing to Improve Safety, Functionality, and Quality

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

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 5595

Special Issue Editor

Prof. Dr. Sea C. Min

E-Mail Website
Guest Editor
Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea
Interests: nonthermal food processing; active food packaging

Special Issue Information

Dear Colleagues,

Cold plasma treatment, using plasma containing energetic reactive species, has been in the spotlight in food science and technology as a nonthermal food processing method for microbial decontamination, enzyme inactivation, functional property enhancement, and pretreatment of drying and extraction of various foods, including fresh fruits and vegetables. The advantages of cold plasma treatments include its nonthermal and non-toxic nature, short treatment time and noticeable reduction in water usage for chemical decontamination and post-treatment rinsing. Cold plasma treatment has received increasing attention from the food industry as it has the potential to be scaled up for commercial application as an alternative to conventional treatments. Nonetheless, further investigation is needed of cold plasma, plasma-activated water, and other cold plasma-assisted food and bioprocessing systems. Successful applications to improve food safety, functionality, and quality will take into account the various reactive species that can interact with food components. We invite you to move this technology forward in this exciting and innovative field with the contribution of your high-quality original research papers.

Regards

Prof. Dr. Sea C. Min
Guest Editor

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

  • cold plasma
  • plasma-activated water
  • nonthermal processing
  • food safety
  • food preservation
  • microbial inactivation
  • enzyme inactivation
  • functional compound
  • food quality
  • food packaging

Published Papers (2 papers)

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Research

14 pages, 1546 KiB  
Article
Microbial Inactivation and Quality Preservation of Chicken Breast Salad Using Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment
by Eun Song Lee, Ye Jeong Jeon and Sea C. Min
Foods 2021, 10(6), 1214; https://doi.org/10.3390/foods10061214 - 27 May 2021
Cited by 9 | Viewed by 2778
Abstract
Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial [...] Read more.
Microbiological safety of ready-to-eat foods is paramount for consumer acceptability. The effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on the microbiological safety and quality of model chicken salad (CS) were investigated in this study. CS, packaged in a commercial polyethylene terephthalate container, was treated with ADCP at 24 kV for 2 min. The inactivation of indigenous mesophilic bacteria, Salmonella, and Tulane virus in CS; growth of indigenous mesophilic bacteria and Salmonella in CS; and quality of CS during storage at 4 °C were then investigated. ADCP inactivated indigenous mesophilic bacteria, Salmonella, and Tulane virus by 1.2 ± 0.3 log CFU/g, 1.0–1.5 ± 0.2 log CFU/g, and 1.0 ± 0.1 log PFU/g, respectively. Furthermore, it effectively retarded the growth of the microorganisms, while not significantly affecting the color of chicken, romaine lettuce, and carrot, and the antioxidant capacity of all vegetables throughout storage at the tested temperatures (p > 0.05). The color, smell, and appearance of all vegetables evaluated on day 0 were not significantly different in the sensory test, regardless of the treatment (p > 0.05). Collectively, ADCP treatment effectively decontaminates packaged CS without altering its quality-related properties. Full article
(This article belongs to the Special Issue Cold Plasma Assisted Food and Bioprocessing to Improve Safety, Functionality, and Quality)
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13 pages, 1585 KiB  
Article
Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad
by Tiziana Silvetti, Matteo Pedroni, Milena Brasca, Espedito Vassallo, Giacomo Cocetta, Antonio Ferrante, Ivano De Noni, Laura Piazza and Stefano Morandi
Foods 2021, 10(3), 513; https://doi.org/10.3390/foods10030513 - 1 Mar 2021
Cited by 11 | Viewed by 2235
Abstract
Ready-to-eat salads are very perishable with quality losses within 6–7 days, and the extension of their shelf life is still a challenge. In this work, an atmospheric pressure plasma jet (APPJ) was applied for the surface decontamination of fresh-cut lettuce baby leaves. The [...] Read more.
Ready-to-eat salads are very perishable with quality losses within 6–7 days, and the extension of their shelf life is still a challenge. In this work, an atmospheric pressure plasma jet (APPJ) was applied for the surface decontamination of fresh-cut lettuce baby leaves. The APPJ antimicrobial efficiency on the natural microbiota and its impact on some physicochemical attributes of lettuce were evaluated as a function of the treatment duration (0–30 s). Then, the influence of plasma treatment on the salad shelf life was studied, following the growth of aerobic mesophilic bacteria in both untreated and plasma-treated samples during 9 days of storage at 4 °C, together with the plasma-induced changes in physicochemical parameters of lettuce leaves. The APPJ induced a fast (15 s) microbial decontamination (1.3 log10 CFU/g) of the salad surface. Exposure time and salad-plasma plume distance were the parameters that substantially affected the microbial inactivation. APPJ treatment retarded bacterial growth during the refrigerated storage, as plasma-treated samples were noticeably less contaminated than the non-treated ones in the first 3–4 days. No significant effect were observed on electrolyte leakage, pH, and dry matter content in both the set up phase and the shelf life study. Full article
(This article belongs to the Special Issue Cold Plasma Assisted Food and Bioprocessing to Improve Safety, Functionality, and Quality)
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