The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Food chemistry advances Pub Date : 2024-06-12 DOI:10.1016/j.focha.2024.100756

Vaez Nemati , Jonas T. Guimarães

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Abstract

The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects.

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介质阻挡放电冷等离子体对马苏里拉奶酪的安全性和保质期参数的影响

目前的研究旨在评估介质阻挡放电冷大气等离子体（DBD-CAP）对在 4 °C 下储存 9 天的马苏里拉奶酪的影响。研究分析了 75 kV 的 DBD-CAP、三种不同的处理时间（1、3 和 5 分钟）对肠出血性大肠杆菌（EHEC）、微生物、物理、流变学和感官特性的影响。此外，还评估了 DBD-CAP 对成分、理化、质地、流变学、熔融性、脱油性、感官和保质期的影响。结果表明，3 分钟和 5 分钟处理时间的 DBD-CAP 清除了 EHEC，同时减少了总微生物群、假单胞菌、肠杆菌科、中嗜酸性细菌和酵母菌。此外，DBD-CAP 还能保持处理过的马苏里拉奶酪样品的水分、脂肪含量、pH 值和蛋白质含量。然而，与对照组相比，3 分钟马苏里拉奶酪处理能保持颜色、气味和口感质量，这是因为酵母生长减少了。保质期评估显示，3 分钟的 DBD-CAP 处理可将马苏里拉奶酪的保质期延长至少两天；因此，DBD-CAP 可有效延长马苏里拉奶酪的保质期，且无明显副作用。

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