Application of plasma-activated water for Escherichia coli decontamination and shelf-life extension of kale
作者机构：College ofFood Science and EngineeringQingdao Agricultural UniversityQingdaoChina College of Food Science and EngineeringTarim UniversityAlarChina School of Chemical and Biomolecular EngineeringUniversity of SydneySydneyNSWAustralia Molecular EpidemiologyInc.15300 Bothell Way NELake Forest ParkWAUSA Shandong Engineering Technology Research Center of Food Quality and Safety ControlQingdaoChina Qingdao Engineering Research Centerof Food Quality and Safety Risk AssessmentQingdaoChina
出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)
年 卷 期：2022年第6卷第3期
页 面：416-426页
核心收录：
学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学]
基 金：supported by the Grants from the China NationalCenterfor Food Safety Risk Assessment (No.20210349-6602421216) the Qingdao Science and Technology Demonstration and Guidance Project (No.21-1-4-ny-17-nsh) the High-level Talent Research Fund of Qingdao Agricultural University (No.6631115043),China
主 题：Plasma-activated water kale Escherichia coli shelf-life quality
摘 要：The aim of this study was to examine the effectiveness of plasma-activated water(PAW)for inactivating Escherichia coli(***)and retention of key quality factors for *** plasma discharge times(1,2,3,4,5,and 10 min)and different exposure times(2,4,6,8,10,and 15 min)were used to investigate the inactivation effect of *** spot-inoculated on *** influence of different exposure times on the pH,hardness and color of kale was studied *** addition,the effects of PAW on the shelf-life of kale over 12 d of storage at 4℃ were *** results showed that after the treatment of 5-PAW-8(8 min treatment by PAW generated by 5 min plasma discharge),the population of *** on kale was reduced by approximately 1.55 log colony-forming units(CFU)/g and the changes in pH,hardness and color of kale were not significant(P0.05).During the storage period after 5-PAW-8 treatment,the hardness,weight loss,color,surface morphology and ascorbic acid were found to be better than those of the two control groups(P0.05).It is indicated that PAW treatment is a promising methodfor improving microbiological safety and extending the shelf-life of kale.
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