Lee Hye Won, Bak Ji-Yeong Jessica, Min Sea C
Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul, 01797 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 10;33(15):3639-3650. doi: 10.1007/s10068-024-01596-y. eCollection 2024 Dec.
The effects of ultrasound (US)-assisted plasma-activated water (PAW) washing (UP) on the growth of indigenous bacteria, quality properties, and microbiome of fresh-cut (celery) were investigated. Among the tested treatments (UP, NaClO solution, US alone, and PAW alone), UP was the most effective in decontaminating fresh-cut celery and inhibiting the growth of natural bacteria in the celery during storage at 4 and 10 °C. No significant differences were observed in the firmness, color, or sensory properties between untreated and UP-treated fresh-cut celery during storage. The proportion of Proteobacteria and Actinobacteria on UP-treated fresh-cut celery decreased after storage at 4 °C for 3 days, confirming the influence of UP treatment on the celery microbiome. The UP treatment induced alterations in the microbial composition of celery. These results demonstrate the potential utility of UP treatment as a novel microbial decontamination process for the preparation of fresh-cut celery products.
研究了超声（US）辅助等离子体活化水（PAW）清洗（UP）对鲜切（芹菜）中土著细菌生长、品质特性和微生物群落的影响。在测试的处理方法（UP、NaClO溶液、单独超声处理和单独PAW处理）中，UP在对鲜切芹菜进行去污以及在4℃和10℃储存期间抑制芹菜中天然细菌生长方面最为有效。在储存期间，未处理和UP处理的鲜切芹菜在硬度、颜色或感官特性方面未观察到显著差异。在4℃储存3天后，UP处理的鲜切芹菜上变形菌门和放线菌门的比例下降，证实了UP处理对芹菜微生物群落的影响。UP处理引起了芹菜微生物组成的改变。这些结果证明了UP处理作为一种用于制备鲜切芹菜产品的新型微生物去污工艺的潜在实用性。
