Search

AbstractMarine bioactive peptides (MBPs) are a type of natural compound with a variety of bioactivities, such as anticancer, antimicrobial, antioxidant, and antihypertensive. Due to a wide range of sources, low toxicity, and high specificity, MBPs have now received extensive attention in the fields of food, medicine, and cosmetics. The structure of MBPs determines their biological activities. Therefore, it is essential to analyze the relationship between the structure and bioactivity of MBPs. Because of the advantages of mild conditions, high specificity, safety, and environmental friendliness, enzymatic hydrolysis has become the most commonly used method to produce MBPs. However, the high cost and low yield of enzymatic methods have motivated researchers to search for alternative technologies. Novel pretreatments like ultrasound, microwave, high hydrostatic pressure, and pulsed electric fields have been employed in the production of MBPs. By inducing protein unfolding and increasing enzymatic cleavage sites, these techniques have been demonstrated to accelerate protein hydrolysis and enhance the biological activity of MBPs. This article reviews recent research advances on marine-derived protein hydrolysates and peptides, discusses the relationship between their biological activity and structure, and compares the mechanisms of action of different novel technologies used to promote protein hydrolysis and enhance the biological activity of MBPs. In addition, the current challenges facing the development and application of MBPs are outlined and possible future work in tackling these challenges is also suggested in the current review. It is hoped that this review can promote further development and application of marine active substances. [ABSTRACT FROM AUTHOR]

AbstractFoodborne pathogens are a major threat to both food safety and public health. The current trend toward fresh and less processed foods and the misuse of antibiotics in food production have made controlling these pathogens even more challenging. The outer membrane has been employed as a practical target to combat foodborne Gram-negative pathogens due to its accessibility and importance. In this review, the compositions of the outer membrane are extensively described firstly, to offer a thorough overview of this target. Current strategies for disrupting the outer membrane are also discussed, with emphasized on their mechanism of action. The disruption of the outer membrane structure, whether caused by severe damage of the lipid bilayer or by interference with the biosynthesis pathway, has been demonstrated to represent an effective antimicrobial strategy. Interference with the outer membrane-mediated functions of barrier, efflux and adhesion also contributes to the fight against Gram-negative pathogens. Their potential for control of foodborne pathogens in the production chain are also proposed. However, it is possible that multiple components in the food matrix may act as a protective barrier against microorganisms, and it is often the case that contamination is not caused by a single microorganism. Further investigation is needed to determine the effectiveness and safety of these methods in more complex systems, and it may be advisable to consider a multi-technology combined approach. Additionally, further studies on outer membranes are necessary to discover more promising mechanisms of action. [ABSTRACT FROM AUTHOR]

AbstractFood quality and safety problems caused by inefficient control in the food chain have significant implications for human health, social stability, and economic progress and optical sensor arrays (OSAs) can effectively address these challenges. This review aims to summarize the recent applications of nanomaterials-based OSA for food quality and safety visual monitoring, including colourimetric sensor array (CSA) and fluorescent sensor array (FSA). First, the fundamental properties of various advanced nanomaterials, mainly including metal nanoparticles (MNPs) and nanoclusters (MNCs), quantum dots (QDs), upconversion nanoparticles (UCNPs), and others, were described. Besides, the diverse machine learning (ML) and deep learning (DL) methods of high-dimensional data obtained from the responses between different sensing elements and analytes were presented. Moreover, the recent and representative applications in pesticide residues, heavy metal ions, bacterial contamination, antioxidants, flavor matters, and food freshness detection were comprehensively summarized. Finally, the challenges and future perspectives for nanomaterials-based OSAs are discussed. It is believed that with the advancements in artificial intelligence (AI) techniques and integrated technology, nanomaterials-based OSAs are expected to be an intelligent, effective, and rapid tool for food quality assessment and safety control. [ABSTRACT FROM AUTHOR]

AbstractBacterial biofilm has brought a lot of intractable problems in food and biomedicine areas. Conventional biofilm control mainly focuses on inactivation and removal of biofilm. However, with robust construction and enhanced resistance, the established biofilm is extremely difficult to eradicate. According to the mechanism of biofilm development, biofilm formation can be modulated by intervening in the key factors and regulatory systems. Therefore, regulation of biofilm formation has been proposed as an alternative way for effective biofilm control. This review aims to provide insights into the regulation of biofilm formation in food and biomedicine. The underlying mechanisms for early-stage biofilm establishment are summarized based on the key factors and correlated regulatory networks. Recent developments and applications of novel regulatory strategies such as anti/pro-biofilm agents, nanomaterials, functionalized surface materials and physical strategies are also discussed. The current review indicates that these innovative methods have contributed to effective biofilm control in a smart, safe and eco-friendly way. However, standard methodology for regulating biofilm formation in practical use is still missing. As biofilm formation in real-world systems could be far more complicated, further studies and interdisciplinary collaboration are still needed for simulation and experiments in the industry and other open systems. [ABSTRACT FROM AUTHOR]

Natural edible films have recently gained a lot of interests in future food packaging. Polysaccharides and proteins in edible materials are not toxic and widely available, which have been confirmed as sustainable and green materials used for packaging films due to their good film-forming abilities. However, polysaccharides and proteins are hydrophilic in nature, they exhibit some undesirable material properties. Cold plasma (CP), as an innovative and highly efficient technology, has been introduced to improve the performance of polysaccharides and proteins-based films. This review mainly presents the basic information of polysaccharides and proteins-based films, principles of CP modified biopolymer films, and the effects of CP on the structural changes including surface morphology, surface composition, and bulk modification, and properties including wettability, mechanical properties, barrier properties, and thermal properties of polysaccharides, proteins, and polysaccharide/protein composite-based films. It is concluded that the CP modified performances are mainly depending on the polysaccharides and proteins raw materials, CP generation types and treatment conditions. The existing difficulties and future trends are also discussed. Despite natural materials currently not fully substitute for traditional plastic materials, CP has exhibited an effective solution to shape the future of natural materials for food packaging. [ABSTRACT FROM AUTHOR]

The toxic reactive oxygen species (toxROS) is the reactive oxygen species (ROS) beyond the normal concentration of cells, which has inactivation and disinfection effects on foodborne bacteria. However, foodborne bacteria can adapt and survive by physicochemical regulation of antioxidant systems, especially through central carbon metabolism (CCM), which is a significant concern for food safety. It is thus necessary to study the antioxidant regulation mechanisms of CCM in foodborne bacteria under toxROS stresses. Therefore, the purpose of this review is to provide an update and comprehensive overview of the reconfiguration of CCM fluxes in foodborne bacteria that respond to different toxROS stresses. In this review, two key types of toxROS including exogenous toxROS (exo-toxROS) and endogenous toxROS (endo-toxROS) are introduced. Exo-toxROS are produced by disinfectants, such as H2O2 and HOCl, or during food non-thermal processing such as ultraviolet (UV/UVA), cold plasma (CP), ozone (O3), electrolyzed water (EW), pulsed electric field (PEF), pulsed light (PL), and electron beam (EB) processing. Endo-toxROS are generated by bioreagents such as antibiotics (aminoglycosides, quinolones, and β-lactams). Three main pathways for CCM in foodborne bacteria under the toxROS stress are also highlighted, which are glycolysis (EMP), pentose phosphate pathway (PPP), and tricarboxylic acid cycle (TCA). In addition, energy metabolisms throughout these pathways are discussed. Finally, challenges and future work in this area are suggested. It is hoped that this review should be beneficial in providing insights for future research on bacterial antioxidant CCM defence under both exo-toxROS stresses and endo-toxROS stresses. [ABSTRACT FROM AUTHOR]

Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative ability, and product overheating and burning. Therefore, over the years, significant progress has been made to overcome these shortcomings by developing infrared-accelerated drying (IRAD) technology based on the combination of IRD with other drying technologies. Although several reviews have been published on IRD, no review focusing on IRAD is yet available. The current review presents up-to-date knowledge and findings on the applications of IRAD technologies for enhancing the quality and safety of food. The fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for enhancing efficiency, and developments in various acceleration approaches by combining with other drying techniques for achieving better end-products are discussed, and challenges and future work for developing the novel accelerated drying technology are also presented. Due to the synergistic effects of sequential or simultaneous combined drying methods, the total drying time and energy required are drastically lowered with most IRAD technologies, and consequently there are significant improvements in the sensory, nutritional, and safety attributes of dried food products with better appearance and quality. The development of multi-wavelength IRAD systems based on infrared absorption bands, and the incorporation of novel sensing techniques for real-time monitoring during drying will further enhance process efficiency and food quality and safety. [ABSTRACT FROM AUTHOR]

The effect of plasma functionalized water (PW) pretreatment and influencing factors including treatment time and voltage were investigated on the drying kinetics, nutrition and sensory properties of tomato slices during infrared-accelerated pulsed vacuum drying (IR-PVD). Results revealed that PW pretreatment caused disruptions in tomato cellular structure that were greater with increasing treatment time and voltage, due to strong acidification and etching from reactive species in PW. These disruptions accelerated the removal of moisture during IR-PVD to shorten drying time by 25%, and improve visual appearance, rehydration, porosity, phenols and flavonoids, soluble solids, lycopene, ascorbic acid, but reduced chewiness, gumminess and hardness properties. Overall, the findings revealed the propitious potentials of PW and indicated the significant effects of PW influencing factors for accelerating drying characteristics and increasing the functional and nutrition properties of tomato slices during IR-PVD, providing a theoretical basis for developing novel energy-saving drying approaches. • Plasma water provides a viable alternative for pretreating tomato slices prior to IR-PVD. • Increasing treatment time and voltage led to increased porosity in the microstructure. • Plasma water accelerated moisture transfer and shortened drying time. • Highest vitamin C retention achieved at the peak of treatment time and voltage. • Future studies should emphasis on optimization for large-scale applications. [ABSTRACT FROM AUTHOR]

The utilization of nanomaterials to ensure food safety has been attracting more attention in recent years. The fabrication of nanomaterials is obviously important and also challenging. Conventional nanomaterials fabrication methods including mechanical, hydrothermal, and vapour phase deposition have the disadvantages of high energy consumption, low yield, insufficient control precision, and environmental pollution. Cold plasma as an innovative strategy, comprising ions, electrons, atoms, free radicals, and neutral particles, is very beneficial to fabricate nanomaterials. This review summarizes the principles and progress of cold plasma-fabricated nanomaterials including inorganic nanomaterials, carbon nanomaterials, framework nanomaterials, and biomass nanomaterials. Various applications of cold plasma-fabricated nanomaterials in food safety for antimicrobial, detection and removal of contaminants, and food packaging are also detailly discussed. The advantages, limitations, and prospects of cold plasma-fabricated nanomaterials for food safety applications are pointed out. Cold plasma fabrication is environmentally friendly, producing minimal waste and reducing the need for harsh chemicals, aligning with sustainable practices in the food industry. Cold plasma-fabricated nanomaterials have applications in antimicrobial, detection, and removal of pollutant residues, food packaging, and other food safety applications. Future studies should further explore the methodology, safety evaluation, and application of cold plasma preparation of nanomaterials to promote their practical application in the field of food safety. • The principles and mechanisms of fabricating nanomaterials by cold plasma. • Various applications of cold plasma-fabricated nanomaterials for food safety. • Advantages of fabricating nanomaterials to ensure food safety by cold plasma. • Future challenges of cold plasma-fabricated nanomaterials to ensure food safety. [ABSTRACT FROM AUTHOR]

Aims: The aim of the current study was to investigate the effect of plasma‐mediated oxidative stress on the post‐treatment viability of Listeria monocytogenes at the physiological and molecular levels. Methods and Results: 107 CFU/ml L. monocytogenes in 10 ml phosphate‐buffered saline (PBS) was treated with atmospheric non‐thermal plasma for 0, 30, 60, 90 and 120 s respectively. Optical diagnostics using optical emission spectroscopy (OES) confirmed that dielectric barrier discharge (DBD) plasma was a significant source of ample exogenous reactive oxygen and nitrogen species (RONS). The development of extracellular main long‐lived species was associated with plasma exposure time, accompanied by a massive accumulation of intracellular ROS in L. monocytogenes (p < 0.01). With the exception of virulence genes (hly), most oxidation resistance genes (e.g. sigB, perR, lmo2344, lmo2770 and trxA) and DNA repair gene (recA) were upregulated significantly (p < 0.05). A visible fragmentation in genomic DNA and a decline in the secretion of extracellular proteins and haemolytic activity (p < 0.01) were noticed. The quantitate oxygen consumption rates (OCRs) and extracellular acidification rates (ECARs) confirmed the viability attenuation from the aspect of energy metabolism. Survival assay in a real food system (raw milk) further suggested not only the viability attenuation, but also the resuscitation potential and safety risk of mild plasma‐treated cells during post‐treatment storage. Conclusion: DBD plasma had the potential to inactivate and attenuate the virulence of L. monocytogenes, and it was recommended that plasma exposure time longer than 120 s was more suitable for attenuating viability and avoiding the recovery possibility of L. monocytogenes in raw milk within 7 days. Significance and Impact of the Study: The current results presented a strategy to inactivate and attenuate the viability of L. monocytogenes, which could serve as a theoretical basis for better application of non‐thermal plasma in food in an effort to effectively combat foodborne pathogens. [ABSTRACT FROM AUTHOR]

The present study examines the impacts of combined cold plasma treated water (PW) and osmodehydration (OD) pretreatment (PO), and operation parameters like PW duration and voltage of treatment on the dehydration, functional and sensory characteristics of sliced tomato fruits subjected to simultaneous infrared-assisted pulsed vacuum drying (IR-PVD). From the results, PO pretreatment modified the surface structures by the formation of microchannels and cavities through impingements from the reactive species (RS), and was improved due to increased treatment duration and voltage, and resulted in accelerating the transfer of moisture from the slices to the surroundings during the dehydration process. Consequently, PO pretreatment achieved an enhancement in the moisture diffusivity by up to 64.83%, shortened the total drying time by up to 40%, and presented substantial improvements in the physicochemical properties including vitamin C, lycopene, colour, total soluble solids, phenolic and flavonoid contents, and overall human acceptability. However, significant decreases in rehydration and hardness properties were shown compared with control, and higher rehydration by up to 21.66% at higher treatment duration and voltage when compared with OD pretreatment. Overall, PO pretreatment incited an effective moisture removal and retention of vital physicochemical and bioactive constituents in the slices due to the activities of plasma injected RS. This study provides an empirical basis for the application of PO during IR-PVD of fruits and vegetables and demonstrated as a suitable energy-saving alternative for improving the conventional OD of foods in the industry. • Tomato slices were dried by infrared-assisted pulsed vacuum drying (IR-PVD). • Cold plasma plus osmodehydration (PO) pretreatments was applied prior drying. • PO pretreatment accelerated moisture removal and shortened processing duration. • PO pretreatment improved physicochemical properties of pretreated samples. • PCA showed vivid segregations for plasmosmotic pretreated samples during IR-PVD. [ABSTRACT FROM AUTHOR]

This study investigated the effectiveness of novel and innovative pretreatments (NIP) using thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the mid-infrared drying of dragon fruit, as compared with recent pretreatment methods using cold plasma (CP), ultrasound (US), edible coating (EC), microwave and infrared blanching (MWB, IRB). Except for EC, all selected pretreatment methods induced ultrastructural changes, resulting in accelerated moisture removal and reduced drying time. In addition, all the pretreatments also induced modifications in colour, structure, and texture, with NIP demonstrating superior outcomes for colour, rehydration, shrinkage, and hardness properties. Blanching pretreatments (MWB and IRB) improved phytochemical and antioxidant properties, including total phenolics, betacyanin, betaxanthin, CUPRAC, hydroxyl radical scavenging, and ABTS, except for ascorbic acid, which was better preserved by TSFT. The study underscores the time-saving and quality enhancement advantage of NIP, over other recent methods for improving mid-infrared drying. • Assisted freeze-thaw drying pretreatments were compared with recent pretreatments. • Assisted freeze-thaw pretreatments presented better colour and structural outcomes. • Recent blanching pretreatments enhanced total phenolics and betalain contents. • Ascorbic acid preservation was improved by assisted freeze-thaw pretreatments. • Recent blanching pretreatments enhanced CUPRAC, hydroxyl, and ABTS activities. [ABSTRACT FROM AUTHOR]

Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored. [ABSTRACT FROM AUTHOR]

Fruits and vegetables are an essential class of food with enormous nutritional and commercial gains. With the surge in interest for nutraceuticals, the demand for high-quality fruits and vegetables have gained traction in recent times. In a bid to extend shelf life and retain quality to meet demand, drying of fruits and vegetables has been accompanied by pretreatments. Conventional pretreatments have shown to improve the drying process in terms of drying kinetics and final product quality. However, for further improving and enhancing the drying process, novel nonthermal and thermal pretreatments have been investigated. This paper reviews some novel nonthermal and thermal pretreatment techniques with a focus on their efficacies to improve the drying process in terms of amelioration of drying kinetics and enhancement of the functional and nutritional quality of the dried product. Details of the pretreatment techniques including cold plasma, pulsed electric field, edible coating, ultrasonication, high humidity hot air impingement blanching, infrared blanching, and microwave blanching are discussed, and their possible application drawbacks and prospects in future developments are also presented. Key Findings and Conclusions: The development and application of novel pretreatment techniques can not only shorten drying time, increase drying rate, improve moisture distribution, and lower energy consumption but can also further enhance the functional and nutritional quality attributes of the dried products better than conventionally pretreated and untreated samples. Additionally, combinations of these technologies and adequate modelling approaches for optimizing the pretreatment conditions can further boost their effectiveness in enhancing the drying process. • Pretreatments can enhance drying performance and improve product quality. • Nonthermal techniques can facilitate permeability by tissue modification. • Novel thermal techniques can accelerate moisture evaporation and transfer. • Future work can focus on hurdle technology and process modelling. [ABSTRACT FROM AUTHOR]

• MH and RSH treatments significantly increased fat loss of pork subcutaneous back fat. • The size of individual adipocytes increased and then decreased during MH and RSH. • Vesicles were simulated as cell membrane to study the mechanisms of fat changes. • The particle size of the vesicle increased and then decreased during MH and RSH. Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10—90 s and roasting - steam heating (RSH) within 2—30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss (P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation. [ABSTRACT FROM AUTHOR]

This study represents the inaugural investigation into the effect of cold plasma (CP) pretreatment combined with sodium periodate on the preparation of dialdehyde starch (DAS) from native maize starch and its consequent effects on the properties of DAS. The findings indicate that the maize starch underwent etching by the plasma, leading to an increase in the particle size of the starch, which in turn weakened the rigid structure of the starch and reduced its crystallinity. Concurrently, the plasma treatment induced cleavage of the starch molecular chain, resulting in a decrease in the viscosity of the starch and an enhancement of its fluidity. These alterations facilitated an increased contact area between the starch and the oxidising agent sodium periodate, thereby augmenting the efficiency of the DAS preparation reaction. Consequently, the aldehyde group content was elevated by 9.98 % compared to the conventional DAS preparation methodology. Therefore, CP could be an efficient and environmentally friendly non-thermal processing method to assist starch oxidation for DAS preparation and property enhancement. [Display omitted] • A novel method for the preparation of dialdehyde starch (DAS) was presented. • Cold plasma (CP) pretreatment changed the structure of natural maize starch (NMS). • The solubility of DAS prepared by CP pretreatment was significantly improved. • The aldehyde content of DAS improved by 9.98 % after CP pretreatment of NMS. [ABSTRACT FROM AUTHOR]

• Red dragon fruit peel was dried using electromagnetic and convective approaches. • Microwave drying enhanced moisture removal and reduced drying time. • Mid-infrared drying resulted in improved colour of the red dragon fruit peel. • Far-infrared drying enhanced the retention of phenolics, flavonoids and betalains. • Microstructural analysis elucidated the underlying mechanism of quality changes. The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP. [ABSTRACT FROM AUTHOR]

Antioxidative metabolome is crucial for Listeria monocytogenes (Lm) to alleviate the instant oxidative stress, resulting in the occurrence of the sub-lethal injured Lm and potential risks to environment and food safety. However, the antioxidative strategies of the metabolome beneath the sub-lethal injured Lm in resisting the instant active species remain unclear. Therefore, under the intrusion of cold plasma (CP) active species, the sub-lethal injured Lm emerged via the wrinkled membranes and the disturbed physiological functions. Antioxidative metabolic strategies in the sub-lethal injured Lm were investigated by multi-omics technology based on the activity of antioxidant enzymes. The current study demonstrated that the antioxidative metabolome (176 differential metabolites) played a pivotal role in combating the instant active species compared with the antioxidative regulation of 15 genes. Furthermore, antioxidative strategies of metabolome were involved in multilayer patterns: one-off consumption, rapid utilization, and up-regulation of (R)-lipoic acid. Hence, lipoic acid metabolism was activated as an emergency pathway. Besides, the iron acquisition was operated and toxic metabolites were effluxed to balance the intracellular homeostasis. In conclusion, this work provides unique insights into the antioxidative metabolic strategies in the sub-lethal injured Lm , offering a basis for the precise inactivation of the sub-lethal injured foodborne pathogens during food processing. • CP stressed Lm into sub-lethal injury by affecting cell membranes negatively. • Sub-lethal injured Lm can survive CP stress by different antioxidative patterns. • Lipoic acid within Lm is used as an emergency aid against instant CP stress. • Sulfur-related antioxidants are encouraged within Lm stressed by CP active species. [ABSTRACT FROM AUTHOR]

Atmospheric pressure dielectric barrier discharge cold plasma (CP) is an effective method for inactivating microorganism contamination. However, improving CP inactivation efficiency as affected by CP reactor parameters still remains unstudied. In this study, the effects of discharge voltage, dielectric material and dielectric thickness of CP reactor on inactivation performance were investigated, and their influence mechanisms on plasma discharge were discussed. Results indicated that efficiency was improved using the reactor parameters of a high discharge voltage (17 kV) with a centre frequency (10 kHz) and a high dielectric constant (ceramic) with a small dielectric thickness (1 mm), resulting in higher electron number density and electric field strength, producing more reactive substances for enhancing microorganism inactivation. Under the above conditions, CP treatment for 4 min inactivated 99.6% of Salmonella typhimurium and 96.1% of Listeria monocytogenes. It is hoped that this work could guide the design of commercial CP systems. • A novel evaluation method was established to assess the performance of reactors. • The plasma characteristics were diagnosed by electrical and optical methods. • The effects of CP reactor parameters on inactivation performance were investigated. • The possible influence mechanism of CP reactor parameters was proposed. [ABSTRACT FROM AUTHOR]

Aflatoxins are one of the maximal menaces to food safety and public health and can contaminate food during the entire process from field to table, which can then be digested by the consumer, causing irreversible negative impacts such as immunotoxic, carcinogenic, and mutagenic effects. Therefore, development of novel technology to decontaminate aflatoxins is obviously important for the food industry. Cold plasma (CP) is an emerging novel nonthermal technology with eco-friendliness, high-efficiency and low cost, which has recently been widely studied for inactivating microorganisms and mycotoxins. This review presents a brief overview of aflatoxins and cold plasma treatment (CPT) and provides detailed information on the blocking and degradation of aflatoxins by CPT and its potential mechanisms. Furthermore, the superiority of CPT in purifying aflatoxins is highlighted by comparison with conventional methods including physical, chemical and biological treatments. Finally, the limitations and challenges of CPT are also discussed. Recent studies show that CPT is an alternative technique to conventional methods for aflatoxins decontamination. However, the effective components and exact sites where CPT works are not completely clear, and the types of food researched are also few. Further researches should focus on breaking through these bottlenecks and provide a theoretical basis for the promotion of CPT applications. • Aflatoxins contamination is a vital challenge facing the food industry. • Cold plasma treatment (CPT) shows great feasibility of decontamination. • CPT has superiority in purifying aflatoxins compared with traditional methods. • The potential mechanism of aflatoxins decontamination is discussed. [ABSTRACT FROM AUTHOR]

Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed. Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry. [ABSTRACT FROM AUTHOR]

The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography‐mass spectrometry (GC‐MS) results showed that the reduction in anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min, respectively. The concentration of anilazine decreased significantly (P ≤ 0.05) with an increase in treatment time. Analysis of the quality attributes of tomato juice treated for 5 min showed that the quality of the treated juice remained acceptable with a slight decrease in pH from 4.28 to 4.18, an increase in total soluble solids (TSS) from 5.70 to 6.70 ◦Brix, an increase in the browning index from 2.35 to 4.54, a very low (but within the acceptable limit) total colour difference, and only minor changes in antioxidant capacity, total flavonoid and total phenolic content, as compared with the control samples. These results indicated that DBD cold plasma treatment could be an effective and rapid technique to degrade pesticide residues for the fruit juice industry. [ABSTRACT FROM AUTHOR]

Plasma-functionalized liquids (PFL) emerge as an effective sanitizer with great potential to be against a variety of microorganisms but their applications on seafood products are limited. In the current study, the physicochemical properties of plasma-functionalized water (PFW) and plasma-functionalized buffer (PFB), and their antimicrobial activities on grass carp, were investigated under different conditions of applied voltage, plasma exposure time and immersion time. Results indicated that increasing voltage and exposure time led to an increase in levels of reactive species in PFW and PFB, while the presence of citric acid in the buffer accelerated possible reactions of active species and enhanced acidification, electrical conductivity (EC) and oxidation-reduction potential (ORP) as compared with PFW. Results also showed that the decontamination efficiency depended on voltage and exposure time, which could be up to 1.21 and 1.52 log reductions for L. monocytogenes, and 1.44 and 1.75 log reductions for S. Typhimurium for PFW and PFB, respectively. Immersing fish fillet samples in both solutions also led to a reduced pH and increased total acidity level in the samples with no significant difference (p > 0.05) between PFW and PFB, while PFB greatly affected the colour change in fish fillets. This study provided a basis for the potential development of novel sanitizers to decontaminate microorganism in fish and seafood products. Key points • Cold plasma induced a time-dependent change of active species in water and buffer. • Ionic equilibria of conjugate base and weak acid in buffer enhanced RNS and ROS. • Decontamination depended on voltage and exposure time of liquids to cold plasma. • Reduced pH, increased acidity and colour change were noticed in treated fish. • A basis for developing potential sanitizers for seafood products is provided. [ABSTRACT FROM AUTHOR]

Cold plasma (CP) as an innovative and efficient technology has been developed for food sterilization. During CP treatments, exogenous reactive oxygen species (ROS) are generated, which are usually considered as the key bactericidal agent. Therefore, understanding various resistant mechanisms developed during CP processing by bacteria and their stress responses to ROS are important for the successful application of CP treatments. This review summarizes the sterilizing effects of exogenous ROS induced by plasma, bacterial oxidative stress protection and repair mechanisms, and regulation of their oxidative stress responses. The damaging effects of proven free radicals to bacterial cells are introduced. Stress protection and repair mechanisms of bacteria to exogenous ROS and their antioxidant properties including changes in bacterial cell morphology, biofilm protection in quorum sensing systems, as well as multiple antioxidant regulations in bacterial cells are also discussed. The recent studies conducted on the bacterial stress responses to ROS induced by CP treatments indicated that foodborne pathogens possess some resistance mechanisms to CP treatment in real food systems. Therefore, clarifying the development of resistance of foodborne pathogens to active substances produced by CP, balancing the relationship between minimum processing and food safety assurance, and translating laboratory results of the bacterial sterilization effectiveness of CP treatments into industrial applications should be focuses of future research. • Inactivation mechanisms of bacteria by ROS induced by cold plasma were analyzed. • Bacterial stress responses to ROS were discussed. • Stress protection and repair mechanisms of bacteria to ROS were reported. • Gene induction process of bacteria to ROS was presented. [ABSTRACT FROM AUTHOR]

In recent years, applications of cold plasma treatments have shown high efficiency in sterilization of fresh fruit and vegetables. With encouraging results, development of this technique focuses on influences of cold plasma on the quality attributes of these fresh produce. More studies found that the quality attributes are maintained in an acceptable range or can even be improved under certain plasma treatment conditions. This review provides an overview of the multiple effects of cold plasma on the fresh produce, in terms of physical, chemical and physiological aspects. Besides, the possible mechanisms of how plasma influences these quality attributes is elaborated, which is useful for further modification and improvement of the plasma technology, so that quality enhancement and shelf life extension can be achieved. Future trends in the development of cold plasma technology are also presented. Cold plasma treatment is a potential technology for treating fresh fruit and vegetables to enhance their quality and extend their shelf life. However, knowledge of the effects of cold plasma on the quality changes of fresh fruit and vegetables is still limited. Therefore, there is a need for future studies to understand the mechanisms of plasma effects on controlling the interactions between plasma and food products in order to realize the early adoption of the technology to the food industry. [ABSTRACT FROM AUTHOR]

The interfacial performance of protein and polysaccharide plays a vital role in the improvement of food quality. As an innovative technology in food processing, cold plasma has attracted much attention from researchers and has become an attractive tool for nonthermal food processing due to the abundant reactive species generated at low temperatures. In particular, cold plasma shows great potential in food component modification. However, some of the specific physical-chemical reactions between reactive species in plasma, and protein and polysaccharide still remain obscure, limiting the development of accurate modification. This review provides an overview of the effects that plasma makes on the interfacial performance of protein and polysaccharide in the emulsion. Aspects discussed include types of active species in cold plasma, detailed interaction between reactive species, and protein and polysaccharide, and changes of interfacial properties. In addition, the current review presents a summary of the modification of protein and polysaccharide resulting from cold plasma application. The reactive species produced by cold plasma improve the interfacial performance of protein and polysaccharide by changing their residue composition and stereostructure. In the process of modification, hydrophobic groups hidden in protein are exposed and hydrophilic groups are grafted onto the polysaccharide skeleton. Meanwhile, the structural looseness is changed due to the breakage and the formation of bonds. Although successful applications of cold plasma for protein and polysaccharide modification have been demonstrated, it is not enough to characterize the changes at the macro level, and more in-depth studies should be conducted in the future. To improve the interfacial performance of protein and polysaccharide, the mechanism of plasma regulatable modification should be explored, and the accuracy of modification should be enhanced. • Cold plasma affects the interfacial performance of protein and polysaccharide. • Pathways among reactive species of cold plasma were systematically analyzed. • The chemical interaction between cold plasma and stabilizers was discussed. • Future research trends were proposed. [ABSTRACT FROM AUTHOR]

The increasing global awareness of environmental issues has led to a growing interest in research on cellulose-based film. However, several limitations hinder their development and industrial application, such as hydrophilicity, inadequate mechanical properties and barrier properties, and a lack of activity. This study aimed to create a sustainable and hydrophobic high-performance all-green pineapple peel cellulose nanocomposite film for food packaging by incorporating natural carnauba wax and cellulose nanofibers (CNF) into a pineapple peel cellulose matrix. The results showed that adding carnauba wax to the cellulose matrix converted the surface wettability of the cellulose-based film from hydrophilic to hydrophobic (water contact angle over 100). Additionally, the film exhibited ultraviolet resistance and antioxidation properties. The incorporation of CNF further improved the barrier properties, mechanical properties, and thermal stability of the cellulose nanocomposite film. In applied experiments, the cellulose nanocomposite film delayed post-harvest deterioration and maintained storage quality of cherry tomatoes. Importantly, the cellulose nanocomposite film could be degraded in soil within 30 days. It can be concluded that the cellulose nanocomposite film has great potential to alleviate the environmental problems and human health problems caused by non-degradable petroleum-based plastic packaging. [Display omitted] [ABSTRACT FROM AUTHOR]

• Effects of CP treatment on TM allergenicity were characterized by a mouse model. • The potential of CP to eliminate the TM allergenicity was verified. • The mechanism of intestine flora-involved allergy occurrence was revealed. • The possibility of CP regulating intestine flora to inhibit allergy was exhibited. In vivo biological regulations of the allergenicity of tropomyosin (TM) treated by cold plasma (CP) were investigated by in vivo mouse model. The sensitization models of Balb/c mice were successfully established. CP treatment reduced the allergic symptoms of mice and regulated the Th1/Th2 balance to prevent allergy by activating Treg cells, which was deduced by serum and cytokines analysis. For intestinal flora analysis, allergy occurrence was accompanied by the decreased species abundance and the increased species diversity of intestinal flora. The significant species composition difference between the TM group and the PBS group showed a possible connection between bacterial diversity and allergy. Furthermore, Firmicutes, Bacteroidetes, Parabacteroides, Alloprevotella, Bacteroides, and Lachnospiraceae could relate to allergy occurrence. Intestinal section analysis suggested that allergy occurrence was accompanied by the damaged intestinal structure, and CP treatment could relieve the damage caused by an allergy. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel label-free fluorescent aptasensor was designed to detect tropomyosin. • DNA-templated copper nanoclusters were synthesized as fluorescent signal. • The aptasensor could achieve high sensitivity and specificity of allergen detection. • The utility of the aptasensor was demonstrated in processed shrimp products. Tropomyosin (TM) is the main allergen in shellfish. Developing a novel, simple and accurate method to track and detect TM in food products is necessary. In this work, a label-free fluorescent aptasensor based on polythymidine (poly(T))-templated copper nanoclusters (CuNCs) was designed for sensitive detection of TM in processed shrimp products. Magnetic beads (MBs), aptamer and cDNA were used to construct an MBs-aptamer@cDNA complex as a detection probe, and with the presence of TM, the poly(T)-templated CuNCs attached at the end of the cDNA as the fluorescent signal was released from the complex to turn on the fluorescence. Under optimal conditions, the poly(T)-templated CuNCs aptasensor achieved a linear range from 0.1 to 50 μg/mL (R2 = 0.9980), a low limit of detection of 0.0489 μg/mL and an excellent recovery percentage of 105.29%-108.91% in the complex food matrix, providing a new approach for food safety assurance. [ABSTRACT FROM AUTHOR]

The increasing global awareness of environmental issues has led to a growing interest in research on cellulose-based film. However, several limitations hinder their development and industrial application, such as hydrophilicity, inadequate mechanical properties and barrier properties, and a lack of activity. This study aimed to create a sustainable and hydrophobic high-performance all-green pineapple peel cellulose nanocomposite film for food packaging by incorporating natural carnauba wax and cellulose nanofibers (CNF) into a pineapple peel cellulose matrix. The results showed that adding carnauba wax to the cellulose matrix converted the surface wettability of the cellulose-based film from hydrophilic to hydrophobic (water contact angle over 100). Additionally, the film exhibited ultraviolet resistance and antioxidation properties. The incorporation of CNF further improved the barrier properties, mechanical properties, and thermal stability of the cellulose nanocomposite film. In applied experiments, the cellulose nanocomposite film delayed post-harvest deterioration and maintained storage quality of cherry tomatoes. Importantly, the cellulose nanocomposite film could be degraded in soil within 30 days. It can be concluded that the cellulose nanocomposite film has great potential to alleviate the environmental problems and human health problems caused by non-degradable petroleum-based plastic packaging. [Display omitted] [ABSTRACT FROM AUTHOR]

A study was carried out to detect and assess possible sublethal injury and inactivation kinetics of Listeria monocytogenes suspended in phosphate-buffered saline (0.01 M PBS, pH = 7.4) by Ar/O 2 plasma treatment. Results showed that both the germicidal effect and proportion of sublethally injured cells exhibited a time-dependent behavior, and post-treatment storage further extended the plasma lethality. The cytoplasmic enzymatic activity was reduced, but no considerable leakage levels of intracellular DNA and protein occurred. Incorporating the post-treatment storage for 48 h substantially decreased the intensity of intracellular reactive oxygen species (ROS) (p < 0.01) to relatively low level with no chemical residues. Moreover, the inactivation kinetics was well described by Weibull model (RMSE NS = 0.074, RMSE S = 0.093). The current study provided valuable information on the inactivation kinetics of L. monocytogenes and demonstrated the potential applications of plasma-mediated sterilization in liquid foodstuffs. • Germicidal effect exhibited time-dependent behaviors. • Treatment for 8 min increased the proportion of sublethally injured cells by 45.8%. • Storage for 48 h substantially decreased level of intracellular reactive species. • L. monocytogenes was mainly inactivated by intracellular damage. • The inactivation kinetics was well described by Weibull model. [ABSTRACT FROM AUTHOR]

Hyperspectral imaging technology was investigated to examine the changes of sarcoplasmatic and myofibrillar proteins contents in boiled pork. Different spectral pre-processing methods were employed to improve the partial least squares regression (PLSR) models. Seven optimal wavelengths in the region of 400–2000 nm without spectral pre-processing were used to build the best PLSR model for predicting the sarcoplasmatic proteins contents with R2 p of 0.9185 and RMSEP of 2.50 mg/g. Based on multiplicative scatter correction (MSC) method, eight wavelengths in the region of 400–1000 nm were also selected to construct the best predictive PLSR model for myofibrillar protein contents with R2 p of 0.9161 and RMSEP of 2.71 mg/g. The changes in sarcoplasmatic and myofibrillar proteins contents of boiled pork during different cooking periods were successfully visualized. • Sarcoplasmatic proteins content of pork was stabilized after boiling 9 min. • Myofibrillar proteins content of pork was stabilized after boiling 20 min. • Original reflectance spectra were suitable to predict sarcoplasmatic proteins. • MSC absorbance spectra were suitable to predict sarcoplasmatic proteins. • PLSR model of sarcoplasmatic and myofibrillar proteins having accuracy above 0.91. [ABSTRACT FROM AUTHOR]

Food endogenous enzymes have impacts on color, texture and flavor of foods during food processing or preservation. Cold plasma is a novel non-thermal food processing technology, which has been extensively studied for contamination elimination and shelf life extension of foods. Particularly, much work has been reported about the effects of cold plasma on enzyme activities and alterations about enzymes conformational structures. It is thus necessary to understand the mechanisms of actions and applications of cold plasma technology in the conformation of food endogenous enzymes. This review focuses on the applications of cold plasma for the inactivation of various endogenous enzymes, including peroxidase, polyphenol oxidase, lysozyme, α-chymotrypsin, alkaline phosphatase, and pectin methylesterase. The activations of several enzymes, such as superoxide dismutase, catalase, and lipase, by cold plasma are also discussed. In addition, this review highlights the transformation of conformational structures including primary and spatial structures induced by chemical reactive species during cold plasma treatments, such as reactive oxygen species and reactive nitrogen species, especially, active sites consisting of prosthetic group and specific amino acids are demonstrated. Both extrinsic and intrinsic factors affecting cold plasma treatments are also described. In general, cold plasma exhibits the ability to activate or inactivate enzymes activities with affecting the conformational structures of enzyme. Further studies should be focused on exploration at molecular level for providing more insight on the interaction mechanism. In addition, equipment and process parameters of cold plasma operation for different fresh food products should be optimized for achieving appropriate control on enzyme variation and obtaining maximum efficiency. [ABSTRACT FROM AUTHOR]

Highlights • Effects of atmospheric pressure plasma jet (APPJ) on proteins were studied. • APPJ changed the conformation and properties of myofibrillar proteins (MP). • Plasma species increased the surface hydrophobicity and particle size of MP. • Decreases of solubility and increase in turbidity were time dependent. • Protein oxidation and/or denaturation were observed in APPJ-treated MPs. Abstract The aim of this study was to ascertain the impact of atmospheric pressure plasma jet treatment (APPJ) as a function of treatment times (0, 2, 4, 6, 8 and 10 min) on the conformation and physicochemical properties of myofibrillar proteins (MPs) extracted from king prawn (Litopenaeus vannamei). The results showed that the pH and protein solubility were decreased after 10 min treatment of APPJ. These results were also confirmed by dynamic light scattering, which indicated an increase in mean particle diameter of MPs from 654 to 2297 nm. Complementary methodologies used to characterize the structural changes confirmed the exposure of hydrophobic groups and promotion of protein-protein interactions. These occurrences were particularly more intense at the longest treatment duration. The high energetic and oxidizing species contained in the plasma gas may have considerable implications on the physical and structural characteristics of MPs from king prawn. [ABSTRACT FROM AUTHOR]

Highlights • A multispectral model was built for DHA and EPA prediction. • A novel PN-GA algorithm was used to select the key variables. • MLR models showed better results for DHA and EPA in two fish fillets. • The dynamic changes of DHA and EPA were visualized. Abstract A multispectral model for the detection of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) changes in grass carp and salmon fillet was developed using physarum network and genetic algorithm (PN-GA) method for the first time. Partial least-squares regression (PLSR), multiple linear regressions (MLR), and principal component regression (PCR) algorithms were used to predict the DHA and EPA using optimal wavelengths selected by PN-GA. The MLR models showed the best DHA prediction results for both grass carp and salmon fillets, and also showed good prediction for EPA in grass carp fillet but poor prediction in salmon fillet. The MLR models were then applied for visualizing the spatial distribution of DHA and EPA changes in two fish fillets. The current results demonstrated that a developed multispectral imaging system could be feasibly constructed for DHA and EPA measurement in fish species with the optimal wavelengths selected by PN-GA method. [ABSTRACT FROM AUTHOR]

In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s) on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat (PSBF) were investigated. Results showed that the fat loss of PSBF after microwave treatment for 60 s was significantly increased (53.31%). Microwave treatment increased the proportion of saturated fatty acids but reduced the relative content of monounsaturated and polyunsaturated fatty acids. Cryo-scanning electron microscopy, ordinary optical microscope and confocal laser scanning microscope analysis demonstrated that microwave treatment facilitated a large outflow of fat from the adipocytes, and the increasing and then decreasing changes in the size of individual adipocytes. Magnetic resonance imaging enabled the visualization of fat migration of PSBF. Overall, PSBF can be used as a biological model to evaluate the effect of microwave treatment on the change and migration mechanism of fat. • Microwave treatment (MW) decreased fat content of pork subcutaneous back fat. • Magnetic resonance image enabled visualizing fat migration during MW. • The size of individual adipocytes increased and then decreased after MW. • MW could produce meat products with high nutritional value and low-fat content. [ABSTRACT FROM AUTHOR]

Background The increasing prevalence of food allergy cases is an issue of global concern. As a result, scientific innovations have been taking place to induce chemical modifications for achieving attenuation of allergenic responses in sensitive individuals or for manufacturing hypoallergenic foods using food processing technologies. Conventional processing techniques involving heat treatment are usually exploited, but may be accompanied by dramatic changes in food quality attributes due to high temperature. Therefore, alternative nonthermal technologies may be a new direction for attaining hypoallergenicity. Scope and approach This review presents the current knowledge and recent findings on the possibility of engaging nonthermal technologies including pulsed light, high pressure processing, irradiation, cold plasma, ultrasound and pulsed electric field, for the elimination of allergenic proteins in foods and their underlying mechanisms. In contrast to heat-based methods, nonthermal treatments can adequately retain sensorial and nutritional quality of the food products, while altering allergenicity. Food allergy classification, clinical manifestations, epitope characterization and detection methods are also presented. Key findings and conclusions To date, studies show that nonthermal processes have complicated effects on food allergens. Much further research efforts should be made for using nonthermal processing technologies as alternatives to replace traditional techniques. Nonetheless, it is expected that in the near future, susceptible individuals will benefit from different hypoallergenic products processed with novel nonthermal technologies at an affordable cost. [ABSTRACT FROM AUTHOR]

The feasibility of developing a multispectral imaging method using important wavelengths from hyperspectral images selected by genetic algorithm (GA), successive projection algorithm (SPA) and regression coefficient (RC) methods for modeling and predicting protein content in peanut kernel was investigated for the first time. Partial least squares regression (PLSR) calibration model was established between the spectral data from the selected optimal wavelengths and the reference measured protein content ranged from 23.46% to 28.43%. The RC-PLSR model established using eight key wavelengths (1153, 1567, 1972, 2143, 2288, 2339, 2389 and 2446 nm) showed the best predictive results with the coefficient of determination of prediction (R 2 P ) of 0.901, and root mean square error of prediction (RMSEP) of 0.108 and residual predictive deviation (RPD) of 2.32. Based on the obtained best model and image processing algorithms, the distribution maps of protein content were generated. The overall results of this study indicated that developing a rapid and online multispectral imaging system using the feature wavelengths and PLSR analysis is potential and feasible for determination of the protein content in peanut kernels. [ABSTRACT FROM AUTHOR]

Blueberry is a class of berries with high nutritional and economic value but has short shelf life due to its rapid softening at room temperature. This study investigated the effects of plasma-activated water (PAW) treatment on the softening quality and cell wall pectin metabolism of blueberries stored for 10 d at 25 °C after being immersed in PAW for 10 min. PAW was generated by plasma with different times (1 and 2 min), fixed frequency (10 kHz) and fixed voltage (50 kV). The analysis showed that the firmness of PAW-treated fruit significantly increased (P < 0.05) by 36.4% after 10 d storage. PAW treatment controlled the solubilization of pectin from water-insoluble to water-soluble. The activities of cell wall pectin-degrading enzymes like polygalacturonase (PG), β -galactosidase (β -Gal) and pectin methylesterase (PME) in PAW-treated blueberries decreased by 15.7%, 18.3%, and 27.9%, respectively, on day 10. After PAW treatment, blueberries also maintained better postharvest quality (firmness, colour, soluble solid content and anthocyanin content) and intact epidermal waxy and cell wall structure. These results suggested that PAW showed great potential for postharvest fresh-keeping of blueberry. • Plasma-activated water was an effective method for preserving blueberries. • Plasma-activated water could delay blueberries softening. • Cell wall degrading enzymes activities were inhibited by plasma-activated water. • Plasma-activated water could inhibit cell wall pectin fractions degradation. • Plasma-activated water protected the epidermal waxy structure of blueberries. [ABSTRACT FROM AUTHOR]

The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U 10 , followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U 10 , followed by 93.14% in PABS-U 10. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a significant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclusively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses. [ABSTRACT FROM AUTHOR]

The effects of a novel combined roasting with steam cooking (RSC) on fat loss, sensory attributes, fatty acids profile, free amino acids and in vitro protein digestion of chicken wings (CWs) as compared with three other conventional cooking methods including microwave cooking (MWC), roasting cooking (RC) and steam cooking (SC) were investigated. RSC treatment (55.99%) exhibited higher fat reduction compared with the other three treatments of MWC (48.55%), RC (44.86%), and SC (46.58%). Unsaturated fatty acid contents of CWs in the four cooking methods were markedly higher than that of saturated fatty acid, and the PUFA/SFA were all within the recommended ratio (>0.4). RC treatment significantly increased the free amino acids content compared with MWC, RSC and SC treatments. MWC and RSC treatments significantly improved the digestibility of CWs. This study should provide guidance in cooking method choices with fat content reduction of meat products. • Effects of combined roasting/steam cooking (RSC) of chicken wings were studied. • RSC could be a novel method for reducing fat content in cooked meat products. • RSC could provide high overall acceptability for chicken wings (CWs). • RSC treatments significantly improved the in vitro protein digestion of CWs. • This study provides guidance in designing healthy dietary patterns for consumers. [ABSTRACT FROM AUTHOR]

Fish is highly perishable and frozen storage is normally used to maintain its quality. This study employed freezing-thawing (F-T) cycles to simulate the abuse in frozen storage conditions, and their effects on the quality changes of grass carp fillet were investigated. Results indicated that with the increase in F-T cycles, the hardness exhibited an increase during cycle 0 and cycle 1 and then decreased in the following two cycles. Measurement points had little influence on textural properties. Total volatile basic nitrogen (TVB-N) value showed an increase from 8.72 to 22.55 mg N/100 g during four F-T cycles, while thiobarbituric acid reactive substances (TBARS) exhibited gradual increase with the cycles and K value was also increased from 20.57 to 76.29% with the cycles. The results demonstrated that frozen storage condition abuse showed an important effect on textural properties and TVB-N, TBARS and K value of grass carp fillet. Practical Applications Investigations of fish and fish fillet freshness are much more significant in research and development for providing premium quality for the acceptance of consumers as well as international fishery trade. However, little work has been reported about the frozen storage condition abuse on textural and chemical properties of grass carp fillet. Therefore, in the current study, freezing-thawing cycles were used to simulate the temperature abuse during frozen storage, and their effects on the quality changes of grass carp fillet muscle based upon fish textural parameters were investigated. The results should provide practical guidance for the fish industry. [ABSTRACT FROM AUTHOR]

Muscle foods are very important for a well-balanced daily diet. Due to their perishability and vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral imaging (HSI) coupled with multivariate analysis is becoming increasingly popular for the non-destructive, non-invasive, and rapid determination of important quality attributes and the classification of muscle foods. This paper reviews recent advances of application of HSI for predicting some significant muscle foods parameters, including color, tenderness, firmness, springiness, water-holding capacity, drip loss and pH. In addition, algorithms for the rapid classification of muscle foods are also reported and discussed. It will be shown that this technology has great potential to replace traditional analytical methods for predicting various quality parameters and classifying muscle foods. [ABSTRACT FROM AUTHOR]

• The effect of plasma treatment on structure of TM was studied. • IgE binding capacity of TM after plasma treatment was decreased. • KU812 degranulation was hindered by plasma treating TM. • Allergenicity reduction mechanism and TM structural changes were explored. Effects of dielectric barrier discharge (DBD) cold plasma (CP) on structure, surface hydrophobicity and allergenic properties of tropomyosin (TM) in shrimp were investigated in this study. Results showed that the molecular weight of TM increased and the protein concentration decreased with CP treatment time increased. The content of free amino acids was increased by 74.7 % and the distribution of aromatic amino acids was altered. The content of α-helix was decreased by 69 % and the surface hydrophobicity increased by 57.8 % after 20 min treatment. Allergenicity analysis showed that the IgE binding capacity decreased by 96 % after 20 min treatment, and the degranulation indexes of KU812 cells like the β-HEX release rate, the intracellular calcium ion intensity, the release of histamine and inflammatory cytokines (IL-4, TNF-α) were decreased by 32.5 %, 31.0 %, 37.3 %, 51.7 %, and 70.2 %, respectively. The current study confirmed that DBD CP could reduce the TM allergenicity through structural changes. [ABSTRACT FROM AUTHOR]

Tropomyosin (TM) is a major allergen in crustaceans, and its allergenicity mainly depends on epitopes. In this study, the locations of IgE-binding sites between plasma active particles and allergenic peptides of TM in shrimp (Penaeus chinensis) during cold plasma (CP) treatment were explored. Results showed that the IgE-binding ability of two critical peptides (P1 and P2) increased and then decreased by 9.97 % and 19.50 % after 15 min of CP treatment. It was the first time to show that the contribution rate of target active particles was •O > e (aq) − > •OH for reducing IgE-binding ability by 23.51 %–45.40 %, and the contribution rates of other long-lived particles including NO 3 − and NO 2 − was about 54.60 %–76.49 %. In addition, Glu131 and Arg133 in P1 and Arg255 in P2 were certified as the IgE sites. These results were helpful for accurately controlling TM allergenicity, shedding more light on allergenicity mitigation during food processing. • Cold plasma particles were studied on the IgE-binding ability of peptides. • Target active particle contribution to IgE-binding ability was •O > e (aq) − > •OH. • Glu131 (P1), Arg133 (P1) and Arg255 (P2) were the IgE sites. • Cold plasma was an effective method to reduce the allergenity of TM. [ABSTRACT FROM AUTHOR]

In this study, combining roasting with steam cooking was proposed to reduce sodium chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting-steam cooking (RS), roasting (R), and water bath cooking (WB) on marinated salmon flesh samples with different cooking times (2, 4, 6 and 8 min) were evaluated. Results showed that the NaCl contents in the samples treated by RS and R were reduced by 22.44% and 15.59%, respectively. RS could also provide high overall acceptability without compromising the taste and flavour. FTIR analysis demonstrated that RS and R increased α-helix and β-sheet and slightly decreased β-turn in sample proteins as compared with WB, indicating that RS could achieve low denaturation and weak unfolding degree of protein structure due to protein conformation inhibited by the steam. Therefore, RS could serve as a novel method for reducing NaCl contents in cooked meat products. • Roasting-steam cooking (RS) is a novel way for reducing NaCl contents in meats. • RS provided high overall acceptability without compromising taste and flavour. • Salt content in meat was related to water distribution and microstructure. • Microstructure and water distribution were related to protein tertiary structure. [ABSTRACT FROM AUTHOR]

Cold plasma is a novel non-chemical approach, but few studies have investigated its role in controlling postharvest diseases caused by fungus. Herein, the effects of dielectric barrier discharge (DBD) cold plasma on pathogenic enzymes and anthracnose caused by Colletotrichum asianum in mangoes were explored. Results showed that the activities of cell wall degrading enzymes and laccases were all reduced, and pathogenic genes were down-regulated. Plasma-activated water (PAW) was prepared for mango treatment, and the optimal processing conditions were DBD cold plasma treated distilled water for 3 min, stored at 4 °C for 20 h, and soaked mangoes for 10 min. Combining PAW with modified atmosphere packaging effectively alleviated the disease, improved fruit quality, and prolonged the shelf life by 8 d. Taken together, DBD cold plasma could control mango anthracnose, providing an alternative technology for suppressing postharvest fungal diseases and preserving fruit quality. • Effect of cold plasma (CP) on pathogenic enzyme and anthracnose in mango was studied. • Cell wall degrading enzyme and laccase were reduced significantly by CP treatment. • Pathogenic genes were down-regulated by CP treatment. • Combining plasma activated water with modified atmosphere packaging was also studied. • The combined treatment lessened the disease and extended mango shelf life by 8 d. [ABSTRACT FROM AUTHOR]

• A new pretreatment technology of cellulose was developed. • The Fe2+ assisted cold plasma (CP) can successfully de-structured cellulose. • Fe2+ assisted CP pretreated cellulose to fabricate cellulose nanofibrils (CNF). • The mechanism of Fe2+ assisted CP pretreatment cellulose has been discussed. An effective method based on Fe2+ assisted cold plasma (CP) to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF) was proposed in this study. The mechanism underlying Fe2+ assisted CP pretreatment based on the structural changes of cellulose was investigated. Results showed that the cellulose preabsorbed Fe2+, followed by 60 min of CP treatment, and then was nanofibrillated into CNF via ultrasonication. Fe2+ assisted CP treatment exhibited strong capacity to significantly decrease the degree of polymerization of cellulose and to enhance electrostatic repulsion of fibrils. Furthermore, the roughness and breakage were observed on the surface of pretreated cellulose. The content of inter-molecular hydrogen bonds and average crystallite size (D hkl) also decreased significantly. The current results provided useful fundamental insights into Fe2+ assisted CP and cellulose interaction, which should be beneficial to developing new pretreatment methods for disintegrating cellulose into CNF. [ABSTRACT FROM AUTHOR]

• US-FT and MW-FT pretreatments were employed for improving infrared drying of RDFS. • US-FT and MW-FT modified microstructure to increase moisture diffusivity of RDFS. • Betalain and ascorbic acid contents of RDFS were improved by low-temperature US-FT. • High-power MW-FT enhanced color and textural properties of RDFS. • US-FT presented overall enhancements in the quality of RDFS. The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze–thaw pretreatments. [ABSTRACT FROM AUTHOR]

Aim The aim of the current study is to elucidate the inactivation and molecular response pattern of sublethal Listeria monocytogenes to cold plasma-mediated two-pronged oxidative microenvironments from a high-throughput multi-omics perspective. Methods and results First joint transcriptomics and metabolomics analyses revealed that significantly expressed genes and metabolites were mainly involved in enhanced transmembrane transport and Fe2+/Cu+ efflux, amino acid limitation, cytoplasmic pH homeostasis, reconfiguration of central carbon metabolism flux, and energy conservation strategy, which triggered the surge of intracellular endogenous oxidative stress and finally mediated bacterial ferroptosis and pathogenicity attenuation. Typical antioxidant systems such as the TrxR-Trx system and common antioxidant genes (e.g. sodA, katA, ahpC, trxA, spxA) were inhibited, and the more prominent antioxidant pathways include methionine metabolism, the pentose phosphate pathway, and glutathione metabolism, as well as the DNA repair systems. Conclusions Therefore, our work confirmed from the transcriptional and metabolic as well as physiological levels that cold plasma-mediated intracellular oxidative stress induced big perturbations in pathways as a driving force for the inactivation and pathogenicity attenuation of L. monocytogenes.     Significance and impact of study This study provided new insights for the construction of multi-dimensional mechanisms of bacterial inactivation and pathogenicity attenuation for the precise control and inactivation of microorganisms in plasma non-thermal processing. [ABSTRACT FROM AUTHOR]