Hu Zhixiang, Hu Zhenyang, Zhang Huan, Yu Zhilong, Xie Yunfei
State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China.
Foods. 2025 Jun 24;14(13):2216. doi: 10.3390/foods14132216.
This study investigated the combined antibacterial effects of PAW with natural antimicrobial agents and further examined the impact of this technology on postharvest strawberry preservation. The optimal PAW preparation condition was determined at 50 min at 400 W, although PAW alone showed limited efficacy against and . Among the five selected natural antimicrobial agents, the 1% tannic acid-PAW combined treatment demonstrated optimal bactericidal performance, achieving reductions of 3.62 log CFU/mL for in 20 min and 5.13 log CFU/mL for in 8 min. The results revealed membrane damage in both and , with leakage of intracellular proteins and nucleic acids, decreased membrane protein content, and cellular shrinkage and collapse observed morphologically. Increased MDA content indicated membrane lipid peroxidation, while elevated intracellular HO and ROS levels resulted from oxidative stress induced by PAW's reactive species. Tannic acid reduced SOD and CAT enzyme activities, impairing bacterial antioxidant capacity, and PAW further exacerbated the decline in SOD and CAT activities, intensifying oxidative stress and disrupting bacterial physiological balance. In strawberry preservation applications, the combined treatment reduced surface microbial loads, decreased mold incidence and weight loss, slowed the deterioration of color, firmness, and edible quality, and enhanced antioxidant capacity. The results suggest that the tannic acid-PAW combined treatment offers a promising strategy for enhancing microbial safety and extending the shelf life of strawberries.
本研究调查了等离子体活化水(PAW)与天然抗菌剂的联合抗菌效果,并进一步考察了该技术对采后草莓保鲜的影响。确定了PAW的最佳制备条件为400W处理50分钟,尽管单独的PAW对[具体菌种1]和[具体菌种2]的抗菌效果有限。在所选的五种天然抗菌剂中,1%单宁酸-PAW联合处理表现出最佳的杀菌性能,对[具体菌种1]在20分钟内实现了3.62 log CFU/mL的减少,对[具体菌种2]在8分钟内实现了5.13 log CFU/mL的减少。结果显示[具体菌种1]和[具体菌种2]的细胞膜均受到损伤,细胞内蛋白质和核酸泄漏,膜蛋白含量降低,形态学上观察到细胞收缩和塌陷。丙二醛(MDA)含量增加表明膜脂过氧化,而细胞内过氧化氢(HO)和活性氧(ROS)水平升高是由PAW的活性物质诱导的氧化应激所致。单宁酸降低了超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的酶活性,损害了细菌的抗氧化能力,而PAW进一步加剧了SOD和CAT活性的下降,强化了氧化应激并破坏了细菌的生理平衡。在草莓保鲜应用中,联合处理降低了表面微生物负荷,降低了霉菌发生率和重量损失,减缓了颜色、硬度和食用品质的劣化,并提高了抗氧化能力。结果表明,单宁酸-PAW联合处理为提高草莓的微生物安全性和延长货架期提供了一种有前景的策略。