Article
Biochemistry & Molecular Biology
Doaa Abouelenein, Simone Angeloni, Giovanni Caprioli, Jessica Genovese, Ahmed M. Mustafa, Franks Kamgang Nzekoue, Riccardo Petrelli, Pietro Rocculi, Gianni Sagratini, Silvia Tappi, Elisabetta Torregiani, Sauro Vittori
Summary: PAW treatment has been shown to cause changes in the volatile compounds, phytosterols, and pigment content of rocket leaves. Shorter PAW treatment times can significantly increase certain compounds, while PAW-10 and -2 were closer to the control group. Overall, PAW is a safe alternative for rocket leaf decontamination, with certain compounds showing significant changes after treatment.
Article
Biochemistry & Molecular Biology
Doaa Abouelenein, Ahmed M. M. Mustafa, Franks Kamgang Nzekoue, Giovanni Caprioli, Simone Angeloni, Silvia Tappi, Juan Manuel Castagnini, Marco Dalla Rosa, Sauro Vittori
Summary: Plasma activated water (PAW) is a potential alternative for food preservation. The study investigated the effect of PAW processing time on bioactive compounds and antioxidant/peroxidase activities in rocket-salad leaves. Results showed that PAW treatment increased the content of phenolic compounds, vitamin C, riboflavin, and nicotinic acid in rocket. PAW-20 treatment also improved antioxidant activity and reduced peroxidase activity.
Article
Engineering, Chemical
Tuany Gabriela Hoffmann, Adriano Francisco Ronzoni, Diogo Londero da Silva, Savio Leandro Bertoli, Carolina Krebs de Souza
Summary: This study aimed to evaluate the influence of refrigeration system parameters on food quality during postharvest storage. The experiments showed that air velocity affects the food cooling rate, while temperature fluctuations during storage can affect the sensory quality of the food.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Agronomy
Hongchao Zhang, Rohan Tikekar
Summary: Chlorine based sanitizers are commonly used in fresh produce washing to reduce microbial cross-contamination, but their effectiveness on pathogens attached to produce surfaces is limited. This study evaluated the use of air microbubbles to detach and inactivate bacteria from fresh produce, finding that while they had limited effect on bacteria detachment and inactivation in the presence of sanitizers, they did improve cleaning efficacy during the washing process.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiao Liu, Yunfei Li, Shaodan Wang, Lulu Huangfu, Mengyan Zhang, Qisen Xiang
Summary: Plasma-activated water (PAW) shows synergistic antimicrobial activity with propylparaben (PP), achieving a significant reduction in Escherichia coli cells. The combination treatment causes morphological changes, increased reactive oxygen species levels, and disruption of bacterial membrane potential, indicating a potential primary target for their antibacterial action. The simultaneous treatment of PAW and PP on fresh produce ensures microbial safety without affecting quality characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agronomy
Teng Zhang, Qianru Zhang, Yushan Lei, Xiuzhu Yu, Hao Jiang
Summary: As a novel technology, plasma activated water (PAW) has been found to enhance color protection and fruit quality through the modification of enzyme activity. This study comprehensively characterized the changes in microstructure, storage properties, flavor compounds, intracellular ROS levels, and activity levels of enzymes involved in browning before and after different durations of PAW cold plasma treatments in banana slices. The results showed that PAW treatments increased intracellular ROS and polyphenol oxidase (PPO) activity, while decreasing peroxidase (POD) activity. Confocal laser scanning microscopy (CLSM) revealed elevated ROS levels within the sliced cells. Furthermore, PAW treatments improved storage properties and affected banana slices' surface microstructure.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yawei Wang, Yuchang Liu, Man Li, Meng Ma, Qingjie Sun
Summary: This study investigated the effect of mixing dough with plasma-activated water (PAW) on the storage stability and quality characteristics of fresh noodles. The results showed that PAW treatment enhanced the storage stability of noodles and reduced the total plate count during storage. PAW also had an effect on the viscosity properties of starch and the interaction of water and non-water components in noodles. Additionally, changes in protein profiles and texture properties were observed in cooked noodles treated with PAW.
Review
Plant Sciences
Siva Kumar Malka, Me-Hea Park
Summary: Maintaining microbial safety and quality of fresh fruits and vegetables is of global importance. Chlorine dioxide (ClO2) has emerged as an effective disinfectant that not only reduces microbial load but also preserves the quality of fresh produce.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Sellam Perinban, Valerie Orsat, Vijaya Raghavan
Summary: Plasma activated water (PAW) can disinfect fresh-cut apples while maintaining their quality attributes. PAW activated for 20 minutes and 30 minutes can maintain the quality of fresh-cut apples during a 12-day storage period.
Article
Food Science & Technology
Sofia Albolafio, Juan Antonio Tudela, Natalia Hernandez, Joaquin Angel Ortuno, Ana Allende, Maria Isabel Gil
Summary: An accurate sensor for monitoring peracetic acid (PAA) in fresh produce wash water is crucial. The study compared five methods for measuring PAA, with HPLC offering precise measurements but not suitable for in-line applications. Among the other methods examined, the electrochemical chronoamperometric method showed good selectivity for PAA without interferences, providing reliable results across different wash water types and PAA concentrations.
Review
Food Science & Technology
Emel Ozdemir, Pervin Basaran, Sehban Kartal, Tamer Akan
Summary: Fresh green leafy vegetables (FGLVs) are often consumed fresh or with minimal processing steps, which can lead to foodborne diseases. Cold plasma (CP) is a sustainable and green processing approach that can inactivate microorganisms without causing significant temperature changes. This review focuses on the commercial potential of CP-treated FGLVs, discussing microbial inactivation, product quality, and the organizations involved in CP research and development.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Lina Sheng, Mei-Jun Zhu
Summary: This article summarizes outbreak and recall surveillance data from government agencies in the United States from 2009 to 2018, discusses safety concerns related to fresh produce, and reviews intervention strategies with potential for commercial scale application.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
George Katsaros, Shigenobu Koseki, Tian Ding, Vasilis P. Valdramidis
Summary: Ice refrigeration is a widely used method for food preservation, and the production of safe edible ice with antimicrobial properties has become increasingly important for food safety and human health in recent years. Technologies such as cold atmospheric plasma and acidic electrolysis of water are proposed for producing safe ice, and the potential use of ultraviolet light-emitting diode (UVC-LED) irradiation for efficient disinfection of edible ice is also discussed.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Tianqi Zhang, Wan-Ning Lee, Yaguang Luo, Ching-Hua Huang
Summary: Free chlorine is widely used in fresh-cut produce washing to minimize microbial cross-contamination, but its application can lead to the formation of harmful disinfection byproducts. This study compared DBPs in process water and washed produce during commercial operation, identifying N-DBPs and HAAs as dominant components. The concentrations of DBPs were significantly higher in wash water from traditional flume systems compared to single-pass systems, with N-DBPs and HAAs being the main forms detected on washed produce. The potential toxicity of N-DBPs highlights the need for further research to reduce DBPs and improve food safety.
Article
Food Science & Technology
Tiziana Silvetti, Matteo Pedroni, Milena Brasca, Espedito Vassallo, Giacomo Cocetta, Antonio Ferrante, Ivano De Noni, Laura Piazza, Stefano Morandi
Summary: Ready-to-eat salads are highly perishable, but the use of atmospheric pressure plasma jet (APPJ) for surface decontamination has shown to effectively extend shelf life by reducing microbial contamination. The study also revealed that plasma treatment did not have significant effects on the physicochemical parameters of the salads.
Article
Chemistry, Multidisciplinary
Athanasios Smyrnakis, Dimosthenis Ioannou, Kosmas Ellinas, Angeliki Tserepi, Evangelos Gogolides
Summary: This study uses white light reflectance spectroscopy to monitor underwater superhydrophobicity in real time and calculate the thickness of the entrapped air layer, successfully retaining the air layer on submerged superhydrophobic surfaces for at least 60 days. Among different tested topographies, a superhydrophobic surface with hierarchical topography and a high roughness ratio is able to maintain a stable air layer when submerged in liquids with surface tension down to 44 mN m(-1).
ADVANCED MATERIALS INTERFACES
(2022)
Article
Engineering, Chemical
Panagiotis Dimitrakellis, Francois Faubert, Maxime Wartel, Evangelos Gogolides, Stephane Pellerin
Summary: The epoxy polymer surface modification using air plasma treatment in a Gliding Arc (GA) plasma reactor and a pulsed Dielectric Barrier Discharge (DBD) was studied. The hydrophilicity of the epoxy material was significantly improved by both plasma sources, and the treated surfaces showed enhanced surface oxidation and nano-roughness formation.
Article
Environmental Sciences
Emilia Papakonstantinou, Marina Xaidara, Vassiliki Siopi, Marianna Giannoglou, George Katsaros, Georgios Theodorou, Eirini Maratou, Kalliopi-Anna Poulia, George D. Dimitriadis, Panagiotis N. Skandamis
Summary: This study investigated the glycemic responses to three types of spaghetti No 7 with different protein and soluble fiber content. The results showed that all three types of spaghetti No 7 had low glycemic index values and lower peak glucose values compared to glucose or white bread. Regardless of soluble fiber and/or protein content, all three types of spaghetti No 7 attenuated postprandial glycemic response, offering advantages to glycemic control.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Engineering, Marine
Athina Ntzimani, Rafael Angelakopoulos, Natalia Stavropoulou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Theofania Tsironi, Katerina Moutou, Petros Taoukis
Summary: This study evaluated the use of slurry ice as a cooling medium for fish during harvesting and transportation, finding it improved quality and extended shelf life. The research also showed that seasonal variability in seawater temperature can influence fish preservation, with higher temperatures potentially slowing microbial growth rates and increasing refrigerated shelf life.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Article
Food Science & Technology
Maria Katsouli, Ioanna Semenoglou, Mado Kotsiri, Eleni Gogou, Theofania Tsironi, Petros Taoukis
Summary: This study investigated the effect of active modified atmosphere packaging on the quality and shelf-life of gilthead seabream fillets during chill storage. The results showed that the samples with CO2 emitters had slower microbial growth and longer lag phases, leading to extended shelf-life. The use of CO2 emitters also improved the chemical freshness and volatile compounds. The selection of appropriate enzymatic Time Temperature Integrators (TTIs) for shelf-life monitoring was also discussed.
Article
Microscopy
A. Mavrogonatos, E-M Papia, P. Dimitrakellis, V Constantoudis
Summary: This paper investigates the impact of Scanning Electron Microscope (SEM) image processing on the fundamental metric of point pattern analysis (PPA), the Nearest Neighbour Index (NNI). By using SEM images of polymer micro- and nanostructures, the effects of noise filtering, binarisation threshold, and image finite size on NNI value are reported. Conclusions are drawn about the appropriate choice of SEM settings for accurate measurement of nanostructure randomness through NNI estimation.
JOURNAL OF MICROSCOPY
(2023)
Article
Nanoscience & Nanotechnology
Dimosthenis Ioannou, Youmin Hou, Prexa Shah, Kosmas Ellinas, Michael Kappl, Andreas Sapalidis, Vassilios Constantoudis, Hans-Jurgen Butt, Evangelos Gogolides
Summary: Superhydrophobic membranes fabricated using plasma micro-and nanotexturing followed by plasma deposition showed enhanced performance and stability in membrane distillation operations. Both hydrophobic PTFE and hydrophilic CA membranes were transformed into superhydrophobic with water static contact angles greater than 150 degrees and contact angle hysteresis lower than 10 degrees. The superhydrophobic PTFE membranes exhibited improved water flux and stable performance with salt rejection >99.99% even when exposed to low surface tension solutions. Additionally, the proposed method was effective in transforming hydrophilic CA membranes into superhydrophobic membranes with excellent performance and stability.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Food Science & Technology
Sofia Chanioti, Marianna Giannoglou, Panagiota Stergiou, Dimitris Passaras, Panagiotis Dimitrakellis, George Kokkoris, Evangelos Gogolides, George Katsaros
Summary: The efficacy and applicability of Plasma Activated Ice (PAI) produced by cold atmospheric plasma (CAP) technology on microorganisms and quality characteristics of perishable fresh sea bream fillets were evaluated. PAI application significantly inhibited the growth of microbial load of the fillets and retarded the quality deterioration, leading to an extension of the fillets shelf-life compared to the other disinfectant media. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage and transportation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi, Petros Taoukis
Summary: Convenient cuts of poultry products are highly perishable, but their shelf life can be extended using modified atmosphere packaging (MAP) or edible and biodegradable coatings. This study aimed to model the effect of MAP and active coatings enriched with antimicrobial agents on the microbial growth and shelf life of chicken cuts. The results showed that both MAP and active coatings with citrus extract had a similar effect in extending the shelf life of chicken cuts. The study demonstrates the potential of using MAP or edible coatings to improve the shelf life and commercial value of broiler chicken cuts.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, Ioanna Semenoglou, Theofania Tsironi, Petros Taoukis
Summary: The study aimed to quantify the effectiveness of high pressure on the inactivation of spoilage microflora and the shelf life extension of European sea bass fillets. Results showed that pressures of 100 MPa can extend the shelf life by 1-5 days, while higher pressures can increase it up to 5-fold depending on the applied pressure and temperature. High pressure treatment combined with vacuum packaging significantly extended the shelf life by 4-12 days compared to aerobically stored products. Moreover, high pressure treatment prevented lipid oxidation during storage.
APPLIED SCIENCES-BASEL
(2023)
Article
Nanoscience & Nanotechnology
G. Papavieros, V Constantoudis, N. Vouroutzis, E. Gogolides
Summary: The aim of this paper is to establish a theoretical framework for the classification, identification and quantitative characterization of hierarchical surfaces. The study focuses on how to detect the presence of hierarchy, identify the different levels comprising it and quantify their characteristics. The analysis methods used include Fourier transform, correlation functions and multifractal spectrum.
Article
Physics, Fluids & Plasmas
A. Kondi, V. Constantoudis, P. Sarkiris, K. Ellinas, E. Gogolides
Summary: In this work, the complexity of microscopy images of rough surfaces is characterized using the basic ingredients of chaotic dynamics. An image is used as the initial condition of a chaotic discrete dynamical system, and its transformations during the first iterations of the map are tracked. The stretching and folding of image texture caused by the map are exploited to quantify the complexity of the image texture. The method is validated in synthetic and real images, showing interesting results.
Article
Chemistry, Physical
Bjorn Hasa, Luke Cherniack, Rong Xia, Ding Tian, Byung Hee Ko, Sean Overa, Panagiotis Dimitrakellis, Chulsung Bae, Feng Jiao
Summary: Performing carbon monoxide reduction in a membrane electrode assembly (MEA) configuration is crucial for achieving high reaction rate and reducing cell resistance. Previous studies mainly focus on the role of the cathode in product selectivity and cell stability, while the impact of the membrane on cell performance has received less attention. This study demonstrates that membrane properties, including water uptake, ion-exchange capacity, and functional groups, can alter the selectivity of liquid products. Interestingly, high ethanol crossover in combination with a suitable anode (Ni-FeOx) can tune the selectivity of acetate. Overall, membrane properties significantly affect cell stability and product selectivity in a membrane electrode assembly configuration.
