Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2025-01-19 DOI:10.1016/j.ifset.2025.103932
Sumate Keratimanoch , Graciela Alvarez , Jirarat Anuntagool
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Abstract

Escherichia coli and Staphylococcus aureus inoculated on nutrient agar were packaged in polyethylene bags with ambient air or Ar/O2 mixture and treated with in-packaged nonthermal plasma (NTP) generated by dielectric barrier discharge. Surviving cell colonies were directly counted to investigate microbial inactivation kinetics. The results showed that Weibull and biphasic models adequately described inactivation kinetics, which depended on power level, gas type, treatment time, bacteria species, and initial cell concentration. Approximately 5-log reduction of the targeted microbes was achieved within 5 min at 22.0 W with argon/oxygen mixture at 6-log initial cell/plate. Interestingly, each microorganism drastically gained heightened resistance at different initial cell concentrations being 6 and 5-log cell/plate, equivalent to 4.2 and 3.2-log CFU/cm2, for E. coli and S. aureus, respectively. Although uneven microbial inactivation occurred in the results, likely due to limited plasma diffusion, in-package NTP treatment remains a promising, energy-efficient, nonthermal method for microbial control.

Industrial relevance

This study investigated the microbial inactivation kinetics of in-package nonthermal plasma treatment generated by dielectric barrier discharge which can be easily scaled into industry level. Understanding these kinetics helps determine appropriate processing parameters such as electrical input power and treatment time. Atmospheric modification by using argon/oxygen mixture reduced the energy required in the process and greatly improved the microbial inactivation effect. In addition, good hygiene practice would facilitate the treatment since microbial load affects the inactivation rate as demonstrated in this study.
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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