Effects of heating on the antibacterial efficacy and physicochemical properties of plasma-activated water
Main Article Content
Keywords
plasma-activated water, mild heating, antibacterial activity, synergistic effect
Abstract
Plasma-activated water (PAW), which is the water treated by cold plasma, represents a promising strategy for food decontamination. However, studies of the influences of heating on the antibacterial efficacy and physicochemical characteristics of PAW are limited. Therefore, the present work is aimed at determining the effect of heating on the bactericidal effects and physicochemical properties of PAW. PAW (1.0 mL) was heated in a water bath at 30–80°C for 10 min. After being cooled to room temperature, the antibacterial efficacy and physicochemical properties of PAW were measured. Heating at 40–80°C for 10 min caused a significant decrease in the antibacterial activity of PAW against Listeria monocytogenes and Salmonella typhimurium. After heating at 40–80°C for 10 min, the pH value and oxidation reduction potential (ORP) of PAW remained stable, and the level of nitrate and electrical conductivity of PAW remarkably increased, while hydrogen peroxide and nitrite contents significantly decreased. The combination treatment of PAW and mild heating (40–60°C for 4 min) showed greater antibacterial effect on L. monocytogenes and S. typhimurium. After the combined treatment of PAW with mild heating at 60°C for 4 min, the populations of L. monocytogenes and S. typhimurium decreased by 7.83 log10 CFU/mL and 9.35 log10 CFU/mL, respectively, which were significantly higher than that caused by PAW at 25°C or mild heating at 60°C alone. In summary, the antibacterial activity of PAW is significantly affected by the treatment temperature. This work provides a basis for the practical application of PAW in the food industry.
References
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Shen, J., Tian, Y., Li, Y.L., Ma, R.N., Zhang, Q., Zhang, J., et al., 2016. Bactericidal effects against S. aureus and physicochemical properties of plasma activated water stored at different temperatures. Scientific Reports 6: 28505. 10.1038/srep28505
Sruthi, N.U., Josna, K., Pandiselvam, R., Kothakota, A., Gavahian, M. and Khaneghah, A.M., 2022. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: a comprehensive review. Food Chemistry 368: 130809. 10.1016/j.foodchem.2021.130809
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Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., et al., 2018. Plasma activated water (PAW): chemistry, physico-chemical properties, applications in food and agriculture. Trends in Food Science & Technology 77: 21–31. 10.1016/j.tifs.2018.05.007
Tsoukou, E., Bourke, P. and Boehm, D., 2020. Temperature stability and effectiveness of plasma-activated liquids over an 18 months period. Water 12(11): 3021. 10.3390/w12113021
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., et al., 2010. A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54(9): 1215–1247. 10.1002/mnfr.200900608
Wu, D., Forghani, F., Daliri, E.B.M., Li, J., Liao, X.Y., Liu, D.H., et al., 2020. Microbial response to some nonthermal physical technologies. Trends in Food Science & Technology 95: 107–117. 10.1016/j.tifs.2019.11.012
Xiang, Q.S., Kang, C.D., Niu, L.Y., Zhao, D.B., Li, K. and Bai, Y.H., 2018. Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. LWT-Food Science and Technology 96: 395–401. 10.1016/j.lwt.2018.05.059
Xiang, Q.S., Kang, C.D., Zhao, D.B., Niu, L.Y., Liu, X. and Bai, Y.H., 2019a. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157: H7 and S. aureus. Food Control 99: 28–33. 10.1016/j.foodcont.2018.12.019
Xiang, Q.S., Liu, X.F., Liu, S.N., Ma, Y.F., Xu, C.Q. and Bai, Y.H., 2019b. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. Innovative Food Science & Emerging Technologies 52: 49–56. 10.1016/J.IFSET.2018.11.012
Xiang, Q.S., Zhang R., Fan, L.M., Ma, Y.F., Wu, D., Li, K., et al., 2020. Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat. LWT-Food Science and Technology 126: 109336. 10.1016/j.lwt.2020.109336
Xu, Y.Y., Tian, Y., Ma, R.N., Liu, Q.H., Zhang, J., 2016. Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. Food Chemistry, 197: 436–444.
Zhang, R., Ma, Y.F., Wu, D., Fan, L.M., Bai, Y.H. and Xiang, Q.S., 2020a. Synergistic inactivation mechanism of combined plasma-activated water and mild heat against Saccharomyces cerevisiae. Journal of Food Protection 83(8): 1307–1314. 10.4315/JFP-20-065
Zhang, W.T., Chen, X., Wang, Y., Wu, L.Y. and Hu, Y.D., 2020b. Experimental and modeling of conductivity for electrolyte solution systems. ACS Omega 5(35): 22465–22474. 10.1021/acsomega.0c03013
Anbarasan, R., Jaspin, S., Bhavadharini, B., Pare, A., Pandiselvam, R. and Mahendran, R., 2022. Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments. LWT-Food Science and Technology 159: 113193. 10.1016/j.lwt.2022.113193
Anikin, O.V., Bolotov, A.V., Minkhanov, I.F., Varfolomeev, M.A., Tazeev, A.R., Chalin, V.V., et al., 2022. Factors influencing hydrogen peroxide decomposition dynamics for thermochemical treatment of bottomhole zone. Journal of Petroleum Exploration and Production Technology 12: 2587–2598. 10.1007/s13202-022-01507-z
Bai, Y., Muhammad, A.I., Hu, Y.Q., Koseki, S., Liao, X.Y., Chen, S.G., et al., 2020. Inactivation kinetics of Bacillus cereus spores by plasma activated water (PAW). Food Research International 131: 109041. 10.1016/j.foodres.2020.109041
Bintsis, T., 2017. Foodborne pathogens. AIMS Microbiology 3(3): 529–563. 10.3934/microbiol.2017.3.529
Choi, E.J., Park, H.W., Kim, S.B., Ryu, S., Lim, J., Hong, E.J. et al., 2018. Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.). Food Control 98: 501–509. 10.1016/j.foodcont.2018.12.007
Dong, S.S., Ma, Y.F., Li, Y.F. and Xiang, Q.S., 2021. Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase. Quality Assurance and Safety of Crops & Foods 13(3): 92–101. 10.15586/qas.v13i3.934
Gavahian, M., Meng-Jen, T. and Khaneghah, A.M., 2020. Emerging techniques in food science: the resistance of chlorpyrifos pesticide pollution against arc and dielectric barrier discharge plasma. Quality Assurance and Safety of Crops & Foods 12(SP1): 9–17. 10.15586/qas.v12iSP1.807
James, H.S. and Segovia, M.S., 2020. Behavioral ethics and the incidence of foodborne illness outbreaks. Journal of Agricultural and Environmental Ethics 33(3–6): 531–548. 10.1007/s10806-020-09837-w
Joshi, I., Salvi, D., Schaffner, D.W. and Karwe, M.V., 2018. Characterization of microbial inactivation using plasma-activated water and plasma-activated acidified buffer. Journal of Food Protection 81(9): 1472–1480. 10.4315/0362-028X.JFP-17-487
Liao, X.Y., Bai, Y., Muhammad, A.I., Liu, D.H., Hu, Y.Q. and Ding, T., 2020. The application of plasma-activated water combined with mild heat for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica). Journal of Physics D-Applied Physics 53(6): 64003. 10.1088/1361-6463/ab573a
Liao, X.Y., Su, Y., Liu, D.H., Chen, S.G., Hu, Y.Q., Ye, X.Q., et al., 2018. Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis). Food Control 94: 307–314. 10.1016/j.foodcont.2018.07.026
Liao, X.Y., Xiang, Q.S., Cullen, P. J., Su, Y., Chen, S.G., Ye, X.Q., et al., 2019. Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety. LWT-Food Science and Technology 117: 108649. 10.1016/j.lwt.2019.108649
Niveditha, A., Pandiselvam, R., Prasath, V.A., Singh, SK., Gul, K. and Kothakota, A., 2021. Application of cold plasma and ozone technology for decontamination of Escherichia coli in foods–a review. Food Control 130: 108338. 10.1016/j.foodcont.2021.108338
Odeyemi, O.A., Alegbeleye, O.O., Strateva, M. and Stratev, D., 2020. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety 19(2): 311–331. 10.1111/1541-4337.12526
Pavlovich, M.J., Ono, T., Galleher, C., Curtis, B., Clark, D.S., Machala, Z. and Graves, D.B., 2014. Air spark-like plasma source for antimicrobial NOx generation. Journal of Physics D: Applied Physics 47(50): 505202. 10.1088/0022-3727/47/50/505202
Rahman, M., Hasan, M.S., Islam, R., Rana, R., Sayem, A., Sad, M.A.A., et al., 2022. Plasma-activated water for food safety and quality: a review of recent developments. International Journal of Environmental Research and Public Health 19(11): 6630. 10.3390/ijerph19116630
Schnabel, U., Andrasch, M., Weltmann, K.D. and Ehlbeck, J., 2014. Inactivation of vegetative microorganisms and Bacillus atrophaeus endospores by reactive nitrogen species (RNS). Plasma Processes and Polymers 11(11): 110–116. 10.1002/ppap.201300072
Sergeichev, K.F., Lukina, N.A., Sarimov, R.M., Smirnov, I.G., Simakin, A.V., Dorokhov, A.S., et al., 2021. Physicochemical properties of pure water treated by pure argon plasma jet generated by microwave discharge in opened atmosphere. Frontiers in Physics 8: 614684. 10.3389/fphy.2020.614684
Shaw, P., Kumar, N., Kwak, H.S., Park, J.H., Uhm, H.S., Bogaerts, A., et al., 2018. Bacterial inactivation by plasma treated water enhanced by reactive nitrogen species. Scientific Reports 8: 11268. 10.1038/s41598-018-29549-6
Shen, J., Tian, Y., Li, Y.L., Ma, R.N., Zhang, Q., Zhang, J., et al., 2016. Bactericidal effects against S. aureus and physicochemical properties of plasma activated water stored at different temperatures. Scientific Reports 6: 28505. 10.1038/srep28505
Sruthi, N.U., Josna, K., Pandiselvam, R., Kothakota, A., Gavahian, M. and Khaneghah, A.M., 2022. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: a comprehensive review. Food Chemistry 368: 130809. 10.1016/j.foodchem.2021.130809
Suwal, S., Coronel-Aguilera, C.P., Auer, J., Applegate, B., Garner, A.L. and Huang, J.Y., 2019. Mechanism characterization of bacterial inactivation of atmospheric air plasma gas and activated water using bioluminescence technology. Innovative Food Science & Emerging Technologies 53: 18–25. 10.1016/j.ifset.2018.01.007
Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., et al., 2018. Plasma activated water (PAW): chemistry, physico-chemical properties, applications in food and agriculture. Trends in Food Science & Technology 77: 21–31. 10.1016/j.tifs.2018.05.007
Tsoukou, E., Bourke, P. and Boehm, D., 2020. Temperature stability and effectiveness of plasma-activated liquids over an 18 months period. Water 12(11): 3021. 10.3390/w12113021
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., et al., 2010. A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54(9): 1215–1247. 10.1002/mnfr.200900608
Wu, D., Forghani, F., Daliri, E.B.M., Li, J., Liao, X.Y., Liu, D.H., et al., 2020. Microbial response to some nonthermal physical technologies. Trends in Food Science & Technology 95: 107–117. 10.1016/j.tifs.2019.11.012
Xiang, Q.S., Kang, C.D., Niu, L.Y., Zhao, D.B., Li, K. and Bai, Y.H., 2018. Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. LWT-Food Science and Technology 96: 395–401. 10.1016/j.lwt.2018.05.059
Xiang, Q.S., Kang, C.D., Zhao, D.B., Niu, L.Y., Liu, X. and Bai, Y.H., 2019a. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157: H7 and S. aureus. Food Control 99: 28–33. 10.1016/j.foodcont.2018.12.019
Xiang, Q.S., Liu, X.F., Liu, S.N., Ma, Y.F., Xu, C.Q. and Bai, Y.H., 2019b. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. Innovative Food Science & Emerging Technologies 52: 49–56. 10.1016/J.IFSET.2018.11.012
Xiang, Q.S., Zhang R., Fan, L.M., Ma, Y.F., Wu, D., Li, K., et al., 2020. Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat. LWT-Food Science and Technology 126: 109336. 10.1016/j.lwt.2020.109336
Xu, Y.Y., Tian, Y., Ma, R.N., Liu, Q.H., Zhang, J., 2016. Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. Food Chemistry, 197: 436–444.
Zhang, R., Ma, Y.F., Wu, D., Fan, L.M., Bai, Y.H. and Xiang, Q.S., 2020a. Synergistic inactivation mechanism of combined plasma-activated water and mild heat against Saccharomyces cerevisiae. Journal of Food Protection 83(8): 1307–1314. 10.4315/JFP-20-065
Zhang, W.T., Chen, X., Wang, Y., Wu, L.Y. and Hu, Y.D., 2020b. Experimental and modeling of conductivity for electrolyte solution systems. ACS Omega 5(35): 22465–22474. 10.1021/acsomega.0c03013
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Apr 1, 2023
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