加热对等离子体活化水抗菌效果及理化性质的影响

Bohua Wang, Wenjie Wang, Qisen Xiang, Yanhong Bai
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引用次数: 1

摘要

等离子体活化水(PAW)是一种经过冷等离子体处理的水,是一种很有前途的食品净化策略。然而,加热对PAW抗菌效果和理化特性影响的研究有限。因此,本工作旨在确定加热对PAW杀菌效果和理化性质的影响。将PAW (1.0 mL)置于30-80℃水浴中加热10 min,冷却至室温后,测定其抗菌效果和理化性质。在40-80℃加热10 min后,PAW对单核增生李斯特菌和鼠伤寒沙门菌的抗菌活性显著降低。在40 ~ 80℃加热10 min后,PAW的pH值和氧化还原电位(ORP)保持稳定,其硝酸盐含量和电导率显著提高,过氧化氢和亚硝酸盐含量显著降低。PAW与轻度加热(40 ~ 60℃加热4 min)联合处理对单核增生乳杆菌和鼠伤寒沙门氏菌的抑菌效果较好。经60℃温和加热联合处理4 min后,单核增生L.和鼠伤寒沙门氏菌的数量分别减少了7.83 log10 CFU/mL和9.35 log10 CFU/mL,显著高于单独处理25℃和60℃温和加热的效果。综上所述,PAW的抗菌活性受处理温度的影响显著。本工作为PAW在食品工业中的实际应用奠定了基础。
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Effects of heating on the antibacterial efficacy and physicochemical properties of plasma-activated water
Plasma-activated water (PAW), which is the water treated by cold plasma, represents a promising strategy for food decontamination. However, studies of the influences of heating on the antibacterial efficacy and physicochemical characteristics of PAW are limited. Therefore, the present work is aimed at determining the effect of heating on the bactericidal effects and physicochemical properties of PAW. PAW (1.0 mL) was heated in a water bath at 30–80°C for 10 min. After being cooled to room temperature, the antibacterial efficacy and physicochemical properties of PAW were measured. Heating at 40–80°C for 10 min caused a significant decrease in the antibac-terial activity of PAW against Listeria monocytogenes and Salmonella typhimurium. After heating at 40–80°C for 10 min, the pH value and oxidation reduction potential (ORP) of PAW remained stable, and the level of nitrate and electrical conductivity of PAW remarkably increased, while hydrogen peroxide and nitrite contents significantly decreased. The combination treatment of PAW and mild heating (40–60°C for 4 min) showed greater anti-bacterial effect on L. monocytogenes and S. typhimurium. After the combined treatment of PAW with mild heating at 60°C for 4 min, the populations of L. monocytogenes and S. typhimurium decreased by 7.83 log10 CFU/mL and 9.35 log10 CFU/mL, respectively, which were significantly higher than that caused by PAW at 25°C or mild heating at 60°C alone. In summary, the antibacterial activity of PAW is significantly affected by the treatment temperature. This work provides a basis for the practical application of PAW in the food industry.
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