Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-05-22 DOI:10.1007/s11947-024-03433-w

Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Anthony Pius Bassey, Wenjing Yan, Kabo Masisi, Chunyang Li, Jianhao Zhang

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Abstract

This study used a combination of cold atmospheric plasma (CAP) and ultraviolet (UV) 222 nm with plasma-activated hydrogen peroxide (PAHP) pre-treatment to optimise the pasteurisation of fresh eggs and to investigate their freshness quality. The optimal treatment conditions (power density of 2.5 W/cm³, treatment distance of 7.8 cm, and an airflow rate of 4 m³/min) resulted in significant reductions in Salmonella Enteritidis by 1.25 log CFU/egg, Campylobacter jejuni by 1.47 log CFU/egg, and Staphylococcus aureus by 2.32 log CFU/egg. The pasteurisation mechanism was attributed to reactive oxygen species particles generated by the plasma and enhanced plasma micro-discharges induced by UV light. Importantly, the freshness quality of the eggs, including various parameters such as Haugh unit, yolk index, eggshell hardness, egg yolk pH value, eggshell thickness, and egg yolk colour, remained unchanged during shelf-life storage under refrigeration conditions. Overall, the combination of PAHP pre-treatment and cold atmospheric plasma fusion of 222 nm ultraviolet proved effective in sterilising and preserving fresh eggs.

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冷大气等离子体融合 222 纳米紫外线和 PAHP 对鸡蛋表面冷巴氏杀菌的影响

本研究采用冷大气等离子体 (CAP) 和 222 纳米紫外线 (UV) 结合等离子体活化过氧化氢 (PAHP) 的预处理方法来优化新鲜鸡蛋的巴氏杀菌，并研究其保鲜质量。最佳处理条件（功率密度为 2.5 W/cm3，处理距离为 7.8 cm，气流速度为 4 m3/min）使肠炎沙门氏菌显著减少了 1.25 log CFU/egg，空肠弯曲菌减少了 1.47 log CFU/egg，金黄色葡萄球菌减少了 2.32 log CFU/egg。巴氏杀菌机制归因于等离子体产生的活性氧粒子和紫外线诱导的等离子体微放电增强。重要的是，在冷藏条件下的货架期储存期间，鸡蛋的新鲜质量，包括哈氏单位、蛋黄指数、蛋壳硬度、蛋黄 pH 值、蛋壳厚度和蛋黄颜色等各种参数都保持不变。总之，将 PAHP 预处理和 222 纳米紫外线的冷大气等离子体融合相结合，证明对新鲜鸡蛋的杀菌和保存是有效的。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.