Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India; Department of Food Sciences, Purdue University, West Lafayette, IN, USA.
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
Food Chem. 2019 Jun 30;284:303-311. doi: 10.1016/j.foodchem.2019.01.084. Epub 2019 Jan 19.
This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.
本研究考察了高压大气压冷等离子体（HVACP）技术作为一种非热干预手段，用于灭活椰汁中的肠炎沙门氏菌血清型 Typhimurium LT2（ST2）。在空气中以 90 kV 处理 120 秒，HVACP 可使 ST2 失活 1.30 对数。开发一种椰汁刺激物表明镁和磷酸盐盐对 HVACP 失活有干扰作用。发现活性气体物种，即臭氧和过氧化氢，是微生物失活的原因。向椰汁中添加 400 ppm 的柠檬酸可在 HVACP 处理过程中有效减少 ST2 的数量达 5 对数。在这些条件下，ST2 观察到更高的细胞渗漏和形态损伤。除了 84.35%的抗坏血酸损失（外部添加）外，HVACP 处理对椰汁的理化性质几乎没有影响。这些结果表明，开发高效冷等离子体处理方法来保存水果和蔬菜汁具有潜在途径。
