Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada.
Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada.
Food Chem. 2022 Nov 1;393:133421. doi: 10.1016/j.foodchem.2022.133421. Epub 2022 Jun 6.
Plasma activated water (PAW) is a new approach to disinfecting surfaces including fresh-cut foods while maintaining their quality attributes. The aim of this study was to evaluate the effect of PAW on enzyme activity, microbial and physicochemical quality of fresh-cut apples. PAW was produced at different production activation times of 10 min, 20 min, 30 min, 45 min and 60 min and the fresh-cut apple slices were washed with PAW for 5 min and stored at 4 °C for 12 days. Results showed that PAW treatments reduced the polyphenol oxidase activity immediately after treatment and the lowest activity was recorded in PAW-20 min (5.10 ± 0.16 U/g FW) after 12 days. Conversely, peroxidase activity of the samples increased immediately after PAW treatment and the samples treated with PAW activated for 30 min had the lowest peroxidase activity at the end of 12 days of storage. No significant changes in the total phenolic content and FRAP antioxidant activity of the fresh-cut apple samples after PAW treatments. The results from firmness, membrane permeability, respiration rate and microstructural imaging showed that at higher PAW activation times (45 min and 60 min) had adverse effects on the quality of fresh-cut apples. Significant reductions in the total aerobic bacteria and total yeast and molds were observed in all PAW treatments except PAW activated for 10 min. The results suggests that plasma activated water could maintain the quality of the fresh-cut apples during storage for plasma activation times of 20 min and 30 min for up to 12 days of storage.
等离子体激活水（PAW）是一种新的消毒表面的方法，包括对鲜切食品进行消毒，同时保持其质量特性。本研究的目的是评估 PAW 对鲜切苹果的酶活性、微生物和理化质量的影响。PAW 的生产激活时间分别为 10min、20min、30min、45min 和 60min，鲜切苹果片用 PAW 清洗 5min，在 4°C下储存 12 天。结果表明，PAW 处理立即降低了多酚氧化酶的活性，在 12 天后，PAW-20min（5.10±0.16U/g FW）的活性最低。相反，样品的过氧化物酶活性在 PAW 处理后立即增加，在 12 天的储存期结束时，用 30min 激活的 PAW 处理的样品过氧化物酶活性最低。PAW 处理后鲜切苹果样品的总酚含量和 FRAP 抗氧化活性没有显著变化。硬度、膜通透性、呼吸速率和微观结构成像的结果表明，在较高的 PAW 激活时间（45min 和 60min）下，对鲜切苹果的质量有不利影响。除了 PAW 激活 10min 外，所有 PAW 处理都观察到总需氧菌和总酵母和霉菌的显著减少。结果表明，在 20min 和 30min 的等离子体激活时间下，等离子体激活水可以在长达 12 天的储存期内保持鲜切苹果的质量。
