Influence of food intrinsic factors on the inactivation efficacy of cold atmospheric plasma: Impact of osmotic stress, suboptimal pH and food structure



Smet, C, Noriega, E, Rosier, F, Walsh, JL ORCID: 0000-0002-6318-0892, Valdramidis, VP and Van Impe, JF
(2016) Influence of food intrinsic factors on the inactivation efficacy of cold atmospheric plasma: Impact of osmotic stress, suboptimal pH and food structure. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 38. pp. 393-406.

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Abstract

Cold atmospheric plasma (CAP) has proved to have great potential as a mild food decontamination technology. Different process parameters, including food intrinsic factors, are known to influence the resistance of the cells towards the treatment. The importance of osmotic stress (0, 2, 6% (w/v) NaCl) and suboptimal pH (5.5, 6.5, 7.4) on the CAP efficacy to inactivate Salmonella Typhimurium and Listeria monocytogenes is studied for various food structures. The helium-oxygen plasma was generated by a dielectric barrier discharge reactor, treating samples up to 10min. If grown under osmotic stress or at suboptimal pH, microbial cells adapt and become more resistant during CAP treatment (stress hardening). Additionally, the microorganisms and the food structures also influence the inactivation results. This study illustrates the importance of increasing knowledge on food intrinsic factors, to be able to predict the final CAP inactivation result.

Item Type: Article
Uncontrolled Keywords: Cold atmospheric gas plasma, Osmotic stress, Suboptimal pH, Food structure, Growth morphology
Depositing User: Symplectic Admin
Date Deposited: 22 Feb 2017 10:24
Last Modified: 19 Jan 2023 07:19
DOI: 10.1016/j.ifset.2016.09.028
Related URLs:
URI: https://livrepository.liverpool.ac.uk/id/eprint/3005876