Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Anthony Pius Bassey, Wenjing Yan, Kabo Masisi, Chunyang Li, Jianhao Zhang
{"title":"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","authors":"Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Anthony Pius Bassey, Wenjing Yan, Kabo Masisi, Chunyang Li, Jianhao Zhang","doi":"10.1007/s11947-024-03433-w","DOIUrl":null,"url":null,"abstract":"<div><p>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/cm<sup>3</sup>, treatment distance of 7.8 cm, and an airflow rate of 4 m<sup>3</sup>/min) resulted in significant reductions in <i>Salmonella</i> Enteritidis by 1.25 log CFU/egg, <i>Campylobacter jejuni</i> by 1.47 log CFU/egg, and <i>Staphylococcus aureus</i> 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.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 12","pages":"5152 - 5167"},"PeriodicalIF":5.3000,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces\",\"authors\":\"Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Anthony Pius Bassey, Wenjing Yan, Kabo Masisi, Chunyang Li, Jianhao Zhang\",\"doi\":\"10.1007/s11947-024-03433-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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/cm<sup>3</sup>, treatment distance of 7.8 cm, and an airflow rate of 4 m<sup>3</sup>/min) resulted in significant reductions in <i>Salmonella</i> Enteritidis by 1.25 log CFU/egg, <i>Campylobacter jejuni</i> by 1.47 log CFU/egg, and <i>Staphylococcus aureus</i> 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.</p></div>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"17 12\",\"pages\":\"5152 - 5167\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-05-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11947-024-03433-w\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03433-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces
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.
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.
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