Article
Biochemistry & Molecular Biology
Charlotte Da Silva, Camille Lamarche, Carole Pichereaux, Emmanuelle Mouton-Barbosa, Gauthier Demol, Sebastien Boisne, Etienne Dague, Odile Burlet-Schiltz, Flavien Pillet, Marie-Pierre Rols
Summary: Low-energy electron beams (LEEB) are a safe and practical sterilization solution for industrial applications. To address the limitations of LEEB, we developed a low-energy pulsed electron beam generator (LEPEB) that can effectively and efficiently eradicate bacteria in a wide range of industrial applications.
BIOELECTROCHEMISTRY
(2024)
Article
Food Science & Technology
Jichao Huang, Kairan Sheng, Yali Zhang, Mengmeng Song, Ahtisham Ali, Tianran Huang, Ming Huang
Summary: This study identified a new sterilization combination consisting of a germinant (AGFNa-1) and cold plasma treatment that effectively deactivated Bacillus licheniformis spores. The combination not only reduced the spore count, but also disrupted the inner membrane structure and inactivated the bacteria.
Article
Acoustics
Angela Gomez-Gomez, Edmundo Brito-de la Fuente, Crispulo Gallegos, Jose V. Garcia-Perez, Jose Benedito
Summary: This study investigated the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for inactivating fungal and bacterial spores in oil-in-water emulsions. The results showed that HPU enhanced the inactivation of bacterial spores, but had limited impact on fungal spores.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Anne Gabrielle Mathot, Florence Postollec, Ivan Leguerinel
Summary: The production and consumption of spices are constantly increasing, but their use in the agri-food industry can also lead to microbial contamination and spoilage. Spore-forming bacteria, mainly belonging to the genera Bacillus and Clostridium, are commonly found in commercially available spices. Understanding the harvesting, processing, and storage procedures for spices can help explain the high prevalence and concentrations of bacterial contamination in spices.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Spectroscopy
Dmitry Malyshev, Rasmus Oberg, Tobias Dahlberg, Krister Wiklund, Lars Landstrom, Per Ola Andersson, Magnus Andersson
Summary: Micro-Raman spectroscopy combined with optical tweezers is a powerful method to analyze the biochemical composition and molecular structures of individual biological objects. The study shows that different laser powers used in trapping spores can affect the release of CaDPA and lead to notable alterations in the spores' structure. The observed effects are likely photochemical and caution should be taken when using micro-Raman spectroscopy on biological objects.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2022)
Article
Food Science & Technology
Hani El Kadri, Katherine M. Costello, Phillip Thomas, Thomas Wantock, Gavin Sandison, Thomas Harle, Andrea Lucca Fabris, Jorge Gutierrez-Merino, Eirini G. Velliou
Summary: Cold atmospheric plasma (CAP) is a mild food processing technology that can maintain food quality, but its impact on biofilms and mechanisms of action are not well studied, with limited research on real food applications.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Emine Ozen, Govindaraj Dev Kumar, Abhinav Mishra, Rakesh K. Singh
Summary: Atmospheric cold plasma (ACP) is a non-thermal technology that has the potential to inactivate microorganisms in foods. In this study, ACP was used to investigate the inactivation of E. coli K12, acid-adapted E. coli K12, and E. coli O157:H7 in apple cider. The results showed that ACP could effectively reduce the populations of these bacteria within a short processing time. The pH value of the cider was significantly affected by longer processing times. The gas type had different effects on the inactivation, and ozone was found to play a key role in the process. The findings provide insights into the use of ACP for decontaminating fruit juices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Yijie Zhao, Lele Shao, Lihong Jia, Bo Zou, Ruitong Dai, Xingmin Li, Fei Jia
Summary: This study investigated the effects of cold atmospheric plasma on Pseudomonas aeruginosa and its inactivation mechanism. The results showed that air-CAP had better inactivation capacity than nitrogen-CAP, and the mechanism involved damage to cell morphology, changes in membrane permeability, disruption of intracellular ionic equilibrium, and lipid peroxidation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Letter
Biochemical Research Methods
Shaw-Wei David Tsen, John Popovich, Megan Hodges, Shelley E. Haydel, Kong-Thon Tsen, Gail Sudlow, Elizabeth A. Mueller, Petra Anne Levin, Samuel Achilefu
Summary: Visible USP laser treatment has shown bactericidal effects against clinically significant MDROs and Bacillus cereus endospores, demonstrating potential for disinfection of hospital environments, therapy of drug-resistant bacterial infections, and production of potent bacterial vaccines.
JOURNAL OF BIOPHOTONICS
(2022)
Article
Chemistry, Physical
Angela Gomez-Gomez, Edmundo Brito-de La Fuente, Crispulo Gallegos, Jose Vicente Garcia-Perez, Jose Benedito
Summary: The study investigated the use of combined supercritical carbon dioxide and high power ultrasound treatment to inactivate spores while minimizing physicochemical changes in emulsions. Results showed that the treatment conditions could effectively inactivate spores with minimal changes in the quality of the emulsions. Overall, the use of SC-CO2 + HPU could be a viable alternative for preserving emulsions at lower temperatures compared to thermal treatments.
JOURNAL OF SUPERCRITICAL FLUIDS
(2021)
Article
Engineering, Environmental
Wei Wang, Asifur Rahman, Qishen Huang, Peter J. Vikesland
Summary: An improved understanding of bacterial inactivation mechanisms was obtained by evaluating bacterial response to different inactivation methods using surface-enhanced Raman spectroscopy (SERS). The results showed that changes in the SERS signal were closely related to cellular disruption, and the changes in cellular morphology after inactivation cannot be ignored. Different methods, such as heat treatment, UV254 treatment, and UV254/chlorine treatment, led to severe membrane disruption, resulting in increased peak intensities. However, ethanol treatment resulted in intact cell morphologies and minimal changes in the SERS spectra. The main changes observed during inactivation were related to nucleic acids, and the peaks associated with nucleic acids showed significant variations. Carbohydrates and proteins on the cell membrane were denatured or lost after chlorine treatment, leading to a decrease in related peak intensities. The method was also found to be applicable to different bacterial strains and water matrices.
Article
Chemistry, Applied
Yifan Zhu, Mubango Elliot, Yanhong Zheng, Jing Chen, Dongzhi Chen, Shanggui Deng
Summary: This study evaluated the impact of atmospheric cold plasma (ACP) on the activity and structure of mushroom polyphenol oxidase (PPO). The results showed that ACP could effectively inactivate PPO and cause changes in its surface properties and structure. Therefore, ACP treatment can be considered as a viable approach to maintain and improve food quality.
Article
Food Science & Technology
Mina Makari, Mohammad Hojjati, Samira Shahbazi, Hamed Askari
Summary: The study found that with the increase of cold plasma treatment duration, the viable spore population decreased, resulting in darker color and reduced soluble protein content in pistachios. Cold plasma treatment increased the antioxidant activity of pistachio samples but significantly raised malondialdehyde values.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Si-Qi Zhao, Lin Chen, Bing Yan, Lang-Hong Wang, Xin-An Zeng, Rana Muhammad Aadil
Summary: This study aimed to inactivate Alicyclobacillus acidoterrestris in apple juice using atmospheric cold plasma combined with mild heat. The results showed that the treatment effectively reduced the vegetative cells of Alicyclobacillus acidoterrestris, while the spores were less affected. The combination of ACP and mild heat demonstrated better inactivation of the spores and improved sensory attributes of the apple juice.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Biotechnology & Applied Microbiology
Hao Zhang, Chengxi Zhang, Qi Han
Summary: The grim situation of bacterial infection has become a major threat to human health. A new bactericidal method is urgently needed to fight drug-resistant bacteria caused by non-standard use of antibiotics. Cold atmospheric plasma (CAP), composed of various bactericidal species, has shown excellent bactericidal effect on microbes. However, the mechanism of interaction between CAP and bacteria is not completely clear.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)