Cold plasma interactions with enzymes in foods and model systems

NN Misra, SK Pankaj, A Segat, K Ishikawa - Trends in Food Science & …, 2016 - Elsevier
Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

[HTML][HTML] The combined effect of essential oils and emerging technologies on food safety and quality

GT de Souza Pedrosa, TC Pimentel, M Gavahian… - Lwt, 2021 - Elsevier
Essential oils (EOs) are natural food preservatives, but they may impair the sensory
characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but …

Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne …

ME Sotelo-Boyás, ZN Correa-Pacheco… - Lwt, 2017 - Elsevier
Lime oil has recognized fungicidal and antibacterial properties. Nanoparticles and
nanocapsules are structures that have been developed to overcome the high volatility of …

Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157: H7 and Staphylococcus aureus and its …

JH Yoo, KH Baek, YS Heo, HI Yong, C Jo - Food Microbiology, 2021 - Elsevier
We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure
plasma (EAP), individually or in combination, against Escherichia coli O157: H7 and …

Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit

N Matan, K Puangjinda, S Phothisuwan, M Nisoa - Food Control, 2015 - Elsevier
The objective of this research was to observe the combined effect of green tea extract (at a
tea: water; g ml− 1, ratio of 2.5–10.0%) and cold plasma (20 W and 40 W) against bacteria …

Cold plasma–based hurdle interventions: New strategies for improving food safety

X Liao, PJ Cullen, AI Muhammad, Z Jiang, X Ye… - Food Engineering …, 2020 - Springer
Global food production sustainability and the demand for fresh and nutritious food
necessitate the development of novel technologies to provide food with a long shelf life …

[HTML][HTML] Research progress on bacteria-reducing pretreatment technology of meat

H Zuo, B Wang, J Zhang, Z Zhong, Z Tang - Foods, 2024 - mdpi.com
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors
for ensuring product safety and enhancing economic benefits for enterprises. Currently …

Synergetic antibacterial efficacy of cold nitrogen plasma and clove oil against Escherichia coli O157: H7 biofilms on lettuce

H Cui, C Ma, L Lin - Food Control, 2016 - Elsevier
This study aims to evaluate the antimicrobial effects of cold nitrogen plasma (CNP) and
clove oil against Escherichia coli O157: H7 (E. coli O157: H7) biofilm on lettuce. Both clove …

Multitarget preservation technologies for chemical‐free sustainable meat processing

R Kaur, L Kaur, TB Gupta, J Singh… - Journal of food …, 2022 - Wiley Online Library
Due to the growing consumer demand for safe and naturally processed meats, the meat
industry is seeking novel methods to produce safe‐to‐consume meat products without …

Determination of the combined effect of grape seed extract and cold atmospheric plasma on foodborne pathogens and their environmental stress knockout mutants

M Kitsiou, T Wantock, G Sandison, T Harle… - Applied and …, 2024 - journals.asm.org
The study aimed to explore the antimicrobial efficacy of grape seed extract (GSE) and cold
atmospheric plasma (CAP) individually or in combination against L. monocytogenes and E …