Article
Food Science & Technology
Uta Schnabel, Martina Balazinski, Robert Wagner, Joerg Stachowiak, Daniela Boehm, Mathias Andrasch, Paula Bourke, Joerg Ehlbeck
Summary: The study examined the microbiological profiles and responses of native microflora of endive to different applications of PFW, finding that multiple applications were more effective than single applications, especially in pre-cleaned endive. The main factors contributing to the antimicrobial efficacy of PFW were high concentrations of nitrite and nitrate, and supporting mechanisms included H2O2 and an acidic pH. These findings provide insights for scaling up successful industrial application of PFW to improve microbiological quality and safety of fresh leafy products.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Agriculture, Multidisciplinary
Yingtong Zhang, Jianhao Zhang, Yuanyuan Zhang, Huali Hu, Shufen Luo, Leigang Zhang, Hongsheng Zhou, Pengxia Li
Summary: The study found that ACP treatments generated in sealed packaging can prolong the shelf life of fresh-cut pears, inhibit microbial growth, delay respiration, and maintain organoleptic properties and other quality attributes, but have an impact on peroxidase and pectin methylesterase activities with partial recovery.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Nutrition & Dietetics
Uta Schnabel, Oliver Handorf, Hauke Winter, Thomas Weihe, Christoph Weit, Jan Schaefer, Joerg Stachowiak, Daniela Boehm, Harald Below, Paula Bourke, Jorg Ehlbeck
Summary: This study evaluated the impact of plasma treated water (PTW) on fresh-cut endive processing, finding that PTW can maintain the quality characteristics of endive and improve color and texture, while also reducing microbial load within EU regulations.
FRONTIERS IN NUTRITION
(2021)
Article
Horticulture
Ke Sarengaowa, Ke Feng, Yuanzheng Li, Ya Long, Wenzhong Hu
Summary: This study evaluated the effects of an alginate-based edible coating containing thyme essential oil (AEC-TEO) on the quality and safety of fresh-cut potatoes during a storage period of 16 days at 4 degrees C. The results showed that treatment with AEC-TEO at a 0.05% concentration was the most beneficial for maintaining quality and inhibiting the microorganism growth of fresh-cut potatoes. The reductions in bacterial total counts, total coliform counts, yeast and mold counts, and Lactobacillus counts were 2.41 log cfu/g, 1.37 log cfu/g, 1.21 log cfu/g, and 2 log cfu/g, and Listeria monocytogenes decreased by 3.63 log cfu/g on fresh-cut potatoes after 16 days. Therefore, AEC-TEO effectively improved the quality of fresh-cut potatoes and prolonged their shelf life to a certain extent.
Article
Acoustics
Dewei Cheng, Qianyun Ma, Jianhui Zhang, Kaili Jiang, Shijia Cai, Wenxiu Wang, Jie Wang, Jianfeng Sun
Summary: The study explored the enhanced preservation effect of cactus polysaccharides (CP) combined with ultrasound (US) treatment on fresh-cut potatoes, effectively inhibiting microbial growth and enzymatic browning. The combination treatment had no adverse effects on texture, quality properties, and internal water mobility. In addition, it reduced the activities of polyphenol oxidase and peroxidase, maintained a high level of phenylalanine ammonia lyase activity and total phenol content, and inhibited the peroxidation of membrane lipids. The combination treatment also inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability, while reducing the production of undesirable odors during storage.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Jinshen Yu, Fang Zhang, Jing Zhang, Qiming Han, Lili Song, Xianghong Meng
Summary: The study evaluated the feasibility of curcumin-based photodynamic sterilization technology on fresh-cut potato slices, showing promise in microbial inactivation and maintaining commercial quality of potatoes. The technology altered enzyme activities to prevent loss of beneficial compounds, demonstrating potential for achieving both microbiological safety and quality maintenance.
Article
Agronomy
Pei Liu, Na Xu, Rufeng Liu, Jiji Liu, Yong Peng, Qingguo Wang
Summary: The study demonstrated that pre-treatment with proline effectively inhibited browning of fresh-cut potatoes, extended shelf-life, reduced PPO activity and total phenol content, increased antioxidant capacity, and altered the content of certain amino acids.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Uta Schnabel, Oliver Handorf, Joerg Stachowiak, Daniela Boehm, Christoph Weit, Thomas Weihe, Jan Schaefer, Harald Below, Paula Bourke, Joerg Ehlbeck
Summary: The use of plasma-treated water (PTW) in fresh-cut lettuce processing can effectively reduce microbial load, ensuring food safety and quality. PTW has a significant impact on microbial and metabolic activities of lettuce, but it does not adversely affect food quality.
FOOD ENGINEERING REVIEWS
(2021)
Article
Physics, Applied
Anne Mai-Prochnow, David Alam, Renwu Zhou, Tianqi Zhang, Kostya (Ken) Ostrikov, Patrick J. Cullen
Summary: The study demonstrates that atmospheric air plasma bubbles are an effective, energy-efficient, and residue-free alternative for decontamination, with higher plasma discharge frequencies leading to greater reduction in bacterial colony-forming units. Scanning electron microscopy images of treated bacteria show cell damage, while an increase in conductivity and various chemical concentrations in plasma-activated water contribute to the observed antimicrobial effect.
PLASMA PROCESSES AND POLYMERS
(2021)
Article
Chemistry, Applied
Liping Qiao, Man Gao, Jiaxuan Zheng, Jingyan Zhang, Laifeng Lu, Xia Liu
Summary: The combined use of Sonchus oleraceus L. extract (SOLE) and ultrasound treatment effectively controlled the activities of various enzymes, reduced enzymatic browning in fresh-cut potato slices, and increased antioxidant capacity. Over 50 phenolics and flavonoids were identified in SOLE, suggesting its potential as a promising method for reducing enzymatic browning.
Article
Agronomy
Ningbo Chen, Xin Dai, Qian Hu, Hongxiao Tan, Liping Qiao, Laifeng Lu
Summary: Postharvest quality deterioration is a major issue in food loss and waste, but the technique of spray-induced gene silencing (SIGS) offers a new solution. By spraying double-stranded RNA (dsRNA) onto the surface of plants, specific genes can be targeted for RNA interference, effectively reducing browning in freshly-cut potatoes. This study highlights the potential application of SIGS in controlling postharvest quality deterioration.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Guoqin Li, Xinxin Wang, Hongmei Zhu, Guifeng Li, Junjie Du, Xiaoqing Song, Erihemu
Summary: This study compared the effects of four food additives on fresh-cut potato browning and found that ascorbic acid and L-cysteine treatments reduced browning, while H2S and NO treatments did not. Ascorbic acid inhibited browning by reducing quinones back to phenolic compounds, while L-cysteine mainly decreased PPO and POD activities to inhibit browning.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Ender H. Arserim, Deepti Salvi, Gregory Fridman, Donald W. Schaffner, Mukund V. Karwe
Summary: In this study, the microbial inactivation efficacy of custom-made FE-DBD plasma at different frequencies on a glass surface was experimentally evaluated. Results showed significant microbial reduction at all frequencies tested. Numerical predictions closely matched experimental data, with a slight difference likely due to complex interactions between plasma species.
FOOD ENGINEERING REVIEWS
(2021)
Article
Food Science & Technology
Dongying Xu, Chen Chen, Fuhui Zhou, Chenghui Liu, Mixia Tian, Xinjie Zeng, Aili Jiang
Summary: The combination of vacuum packaging and ascorbic acid immersion treatment showed positive effects on the quality of fresh-cut potatoes during storage. It reduced browning, weight loss, and the levels of respiration and ethylene generation, while maintaining firmness. The treatment also suppressed the accumulation of damaging substances, delayed the increase of certain compounds, and preserved the taste and flavor of the potatoes. Moreover, it inhibited the development of rancid off-flavor by suppressing the degradation of fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qianqian Jiang, Wenting Zhao, Shuang Zhao, Pan Wang, Yubin Wang, Yuanyuan Zhao, Xiaoyan Zhao, Dan Wang
Summary: The quality and flavor of fresh-cut potatoes during storage are greatly affected by packaging methods. The modified-atmosphere packaging with 30% CO2/70% N2 was found to be more effective in preserving the sensory attributes and inhibiting the development of off-flavors.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Physics, Applied
Gyeong Han Jeong, Dong Hee Kim, Cheorun Jo, Seungil Park, Seong Bong Kim, Tae Hoon Kim
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2020)
Article
Physics, Applied
Jong-Seok Song, Mi Ja Lee, Ji Eun Ra, Kwang Sik Lee, Sangheum Eom, Hyeon Mi Ham, Hyun Young Kim, Seong Bong Kim, Junghyun Lim
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2020)
Article
Physics, Applied
Sang Hye Ji, Seungryul Yoo, Eun Ha Choi, Jaesung Oh, Seong Bong Kim
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2020)
Article
Biotechnology & Applied Microbiology
Young Koung Lee, Junghyun Lim, Eun Jeong Hong, Seong Bong Kim
PLANT BIOTECHNOLOGY REPORTS
(2020)
Article
Acoustics
Jongbok Choi, Mingcan Cui, Yonghyeon Lee, Jeonggwan Kim, Younggyu Son, Junghyun Lim, Junjun Ma, Jeehyeong Khim
ULTRASONICS SONOCHEMISTRY
(2020)
Article
Food Science & Technology
Ki Ho Baek, Ye Seul Heo, Joo Young Park, Taemin Kang, Yee Eun Lee, Junghyun Lim, Seong Bong Kim, Cheorun Jo
Article
Multidisciplinary Sciences
Jong-Seok Song, Sunkyung Jung, Sunghoon Jee, Jung Woo Yoon, Yong Seong Byeon, Seungil Park, Seong Bong Kim
Summary: Plasma-treated water (PTW) as a nitrogen source can enhance the growth of ginseng sprouts and the accumulation of bioactive phytochemicals, resulting in increased yield and quality of the plant.
SCIENTIFIC REPORTS
(2021)
Article
Agronomy
Junghyun Lim, Jong-Seok Song, Sangheum Eom, Jung Woo Yoon, Sang-Hye Ji, Seong Bong Kim, Seungmin Ryu
Summary: The study found that gaseous ozone effectively reduced decay and microbial counts in onion bulbs during cold storage, resulting in a lower rotten rate and extended storage life. Ozone exposure also delayed color change and softening of onion bulbs during storage, suggesting that gaseous ozone can safely control decay in onion bulbs.
Article
Biochemistry & Molecular Biology
Junghyun Lim, Eun Jeong Hong, Seong Bong Kim, Seungmin Ryu
Summary: This study investigated the effect of gap distance between a pin-electrode and water surface on the inactivation efficacy of Escherichia coli (E. coli). The results showed that as the gap distance decreased, the reduction of E. coli increased, and the reactive oxygen species were influenced by the gap distance. Electron spin resonance analysis revealed that the pin-to-water plasma generated hydroxyl radical and singlet oxygen, with superoxide radical serving as a precursor of the hydroxyl radical. Importantly, singlet oxygen (O-1(2)) contributed the most to bacterial inactivation.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Junghyun Lim, Eun Jeong Hong, Seong Bong Kim, Mi-Ai Lee, Seungmin Ryu
Summary: Recycling waste brine from Kimchi production with underwater plasma treatment is an effective method to reduce food-borne pathogens. The use of capillary electrodes supplied by AC bi-polar pulsed power resulted in a linear decrease in microbial population in the waste brine. The quality of salted Kimchi cabbage prepared with plasma-treated waste brine was comparable to newly made brine, indicating the feasibility of reusing waste brine in Kimchi production.
Article
Agronomy
Sangheum Eom, Junghyun Lim, Sang Hye Ji, Jong-Seok Song, Jung Woo Yoon, Hyeongwon Jeon, Seungmin Ryu
Summary: This study investigated the effect of non-thermal atmospheric plasma (NTAP) treatment on the reduction of residual fludioxonil. Experimental simulation was conducted to simulate the reduction of residual fludioxonil on fruits and vegetables in storage prior to consumption. The results showed that a 10-minute plasma treatment with an O-3 concentration of 11.89 mu L/L achieved a reduction rate of 58.5%. The O-3 concentration was found to be more influential than the treatment time in reducing residual fludioxonil.
