Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp ( Ctenopharyngodon I
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BIOTECHNOLOGICAL PRODUCTS AND PROCESS ENGINEERING
Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella) Okon Johnson Esua 1,2,3 & Jun-Hu Cheng 1,2,3 & Da-Wen Sun 1,2,3,4 Received: 22 May 2020 / Revised: 3 September 2020 / Accepted: 21 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Plasma-functionalized liquids (PFL) emerge as an effective sanitizer with great potential to be against a variety of microorganisms but their applications on seafood products are limited. In the current study, the physicochemical properties of plasma-functionalized water (PFW) and plasma-functionalized buffer (PFB), and their antimicrobial activities on grass carp, were investigated under different conditions of applied voltage, plasma exposure time and immersion time. Results indicated that increasing voltage and exposure time led to an increase in levels of reactive species in PFW and PFB, while the presence of citric acid in the buffer accelerated possible reactions of active species and enhanced acidification, electrical conductivity (EC) and oxidation-reduction potential (ORP) as compared with PFW. Results also showed that the decontamination efficiency depended on voltage and exposure time, which could be up to 1.21 and 1.52 log reductions for L. monocytogenes, and 1.44 and 1.75 log reductions for S. Typhimurium for PFW and PFB, respectively. Immersing fish fillet samples in both solutions also led to a reduced pH and increased total acidity level in the samples with no significant difference (p > 0.05) between PFW and PFB, while PFB greatly affected the colour change in fish fillets. This study provided a basis for the potential development of novel sanitizers to decontaminate microorganism in fish and seafood products. Key points • Cold plasma induced a time-dependent change of active species in water and buffer. • Ionic equilibria of conjugate base and weak acid in buffer enhanced RNS and ROS. • Decontamination depended on voltage and exposure time of liquids to cold plasma. • Reduced pH, increased acidity and colour change were noticed in treated fish. • A basis for developing potential sanitizers for seafood products is provided. Keywords Plasma-functionalized water . Plasma-functionalized buffer . Microorganism decontamination . Reactive oxygen species . Reactive nitrogen species . Fish * Da-Wen Sun [email protected]; https://www.ucd.ie/refrig; https://www.ucd.ie/ sun 1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
2
Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
3
Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510
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