Microbial decontamination of onion powder using microwave-powered cold plasma treatments

Food Microbiology

Volumn 62, Issue , 2017, Pages 112-123

  Kim, Jung Eun ^a   Oh, Yeong Ji ^a   Won, Mee Yeon ^a   Lee, Kwang Sik ^b   Min, Sea C ^a  

^a Seoul Women University   (South Korea)

^b RENOSEM Co   (South Korea)

Author keywords

Cold plasma; Foodborne pathogens; Microwave; Onion powder

Indexed keywords

HELIUM; PLASMA GAS; POWDER; QUERCETIN;

ANALYSIS; ASPERGILLUS; BACILLUS CEREUS; BACTERIAL COUNT; BACTERIAL SPORE; CHEMISTRY; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIOLOGY; MICROWAVE RADIATION; ONION; PLASMA GAS; POWDER; PROCEDURES; RADIATION RESPONSE; WASTE MANAGEMENT;

ASPERGILLUS; BACILLUS CEREUS; COLONY COUNT, MICROBIAL; DECONTAMINATION; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HELIUM; HOT TEMPERATURE; MICROWAVES; ONIONS; PLASMA GASES; POWDERS; QUERCETIN; SPORES, BACTERIAL;

EID: 84991737606     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.006     Document Type: Article

References (52)

1. ADOGA, Official Standards and Methods of the American Dehydrated Onion and Garlic Association for Dehydrated Onion and Garlic Products. 1976, ADOGA, San Francisco, CA.
2. Arnault, I., Auger, J., Seleno-compounds in garlic and onion. J. Chromatogr. A 1112 (2006), 23–30.
3. Barbieri, S., Elustondo, M., Urbicain, M., Retention of aroma compounds in basil dried with low pressure superheated steam. J. Food Eng. 65 (2004), 109–115.
4. Blois, M.S., Antioxidant determinations by the use of a stable free radical. Nature 181 (1958), 1199–1200.
5. Boucher, R. M. G. 1980. Seeded gas plasma sterilization method, US patent 4,207,286.
6. Centers for Disease Control and Prevention (CDC), Salmonella Montevideo infections associated with salami products made with contaminated imported black and red pepper. United States, July 2009-April 2010 Morb. Mortal. Wkly. Rep. 59 (2010), 1647–1650.
7. Deng, S., Ruan, R., Mok, C., Huang, G., Lin, X., Chen, P., Inactivation of Escherichia coli on almonds using nonthermal plasma. J. Food Sci. 72 (2007), 62–66.
8. Do, G.S., Suzuki, G., Mukai, Y., Genomic organization of a novel root alliinase gene, ALL1, in onion. Gene 325 (2004), 17–24.
9. Finley, N., Fields, M.L., Heat activation and heat-induced dormancy of Bacillus stearothermophilus spores. Appl. Microbiol. 10 (1962), 231–236.
10. Ha, J.W., Kang, D.H., Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157: H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L. Appl. Environ. Microbiol. 79 (2013), 6568–6575.
11. Halouat, A.E., Debevere, J.M., Effect of water activity, modified atmosphere packaging and storage temperature on spore germination of moulds isolated from prunes. Int. J. Food Microbiol. 35 (1997), 41–48.
12. Hamauzu, Y., Nosaka, T., Ito, F., Suzuki, T., Torisu, S., Hashida, M., Fukuzawa, A., Ohguchi, M., Yamanaka, S., Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet. Food Chem. 129 (2011), 810–815.
13. Hertwig, C., Reineke, K., Ehlbeck, J., Knorr, D., Schlüter, O., Decontamination of whole black pepper using different cold atmospheric pressure plasma applications. Food Control. 55 (2015), 221–229.
14. Hong, E.J., Park, S.J., Choi, J.Y., Noh, B.S., Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose. Food Sci. Biotechnol. 20 (2011), 809–816.
15. Ikeda, Y., Nishiyama, A., Wachi, Y., Kaneko, M., Research and Development of Microwave Plasma Combustion Engine (Part I: Concept of Plasma Combustion and Plasma Generation Technique. 2009 SAE Technical Paper No. 2009-01-1050.
16. Iqbal, S., Bhanger, M.I., Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 100 (2007), 246–254.
17. Iza, F., Lee, J.K., Kong, M.G., Electron kinetics in radio-frequency atmospheric-pressure microplasmas. Phys. Rev. Lett., 99, 2007, 075004.
18. Kim, J.E., Lee, D.U., Min, S.C., Microbial decontamination of red pepper powder by cold plasma. Food Microbiol. 38 (2014), 128–136.
19. Kwon, H.C., Won, I.H., Lee, J.K., Electron heating mode transition induced by ultra-high frequency in atmospheric microplasmas for biomedical applications. Appl. Phys. Lett., 100, 2012, 183702.
20. Lee, H., Kim, J.E., Chung, M.-S., Min, S.C., Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs. Food Microbiol. 51 (2015), 74–80.
21. Lee, K.Y., Park, B.J., Lee, D.H., Lee, I.S., Hyun, S.O., Chung, K.H., Park, J.C., Sterilization of Escherichia coli and MRSA using microwave-induced argon plasma at atmospheric pressure. Surf. Coat. Tech. 193 (2005), 35–38.
22. Li, W., Shi, Q., Ouyang, Y., Chen, Y., Duan, S., Antifungal effects of citronella oil against Aspergillus niger ATCC 16404. Appl. Microbiol. Biotechnol. 97 (2013), 7483–7492.
23. Luu-Thi, H., Grauwet, T., Vervoort, L., Hendrickx, M., Michiels, C.W., Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment. Innov. Food Sci. Emerg. 26 (2014), 12–17.
24. Maidment, D.C.J., Dembny, Z., Watts, D.I., The anti-bacterial activity of 12 Alliums against Escherichia coli. Nutr. Food Sci. 31 (2001), 238–241.
25. Martinez, M.V., Whitaker, J.R., The biochemistry and control of enzymatic browning. Trends Food Sci. Technol. 6 (1995), 195–200.
26. Nath, A., Chattopadhyay, P., Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. J. Food Eng. 80 (2007), 1282–1292.
27. Niemira, B.A., Cold plasma reduction of Salmonella and Escherichia coli O157:H7 on almonds using ambient pressure gases. J. Food Sci. 77 (2012), 171–175.
28. Niemira, B.A., Cold plasma decontamination of foods. Annu. Rev. Food Sci. Technol. 3 (2012), 125–142.
29. Ouf, S.A., Basher, A.H., Mohamed, A.-A.H., Inhibitory effect of double atmospheric pressure argon cold plasma on spores and mycotoxin production of Aspergillus niger contaminating date palm fruits. J. Sci. Food Agri. 95 (2014), 3204–3210.
30. Park, B.J., Takatori, K., Sugita-Konishi, Y., Kim, I.H., Lee, M.H., Han, D.W., Chung, K.H., Hyun, S.O., Park, J.C., Degradation of mycotoxins using microwave-induced argon plasma at atmospheric pressure. Surf. Coat. Tech. 201 (2007), 5733–5737.
31. Pasquali, F., Stratakos, A.C., Koidis, A., Berardinelli, A., Cevoli, C., Ragni, L., Mancusi, R., Manfreda, G., Trevisani, M., Atmospheric cold plasma process for vegetable leaf decontamination: a feasibility study on radicchio (red chicory, Cichorium intybus L. Food Control. 60 (2016), 552–559.
32. Porter, K.R., Claude, A., Fullam, E.F., A study of tissue culture cells by electron microscopy: methods and preliminary observations. J. Exp. Med. 81 (1945), 233–246.
33. Purevdorj, D., Igura, N., Hayakawa, I., Ariyada, O., Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments. J. Food Eng. 53 (2002), 341–346.
34. Raballand, V., Benedikt, J., Wunderlich, J., Von Keudell, A., Inactivation of Bacillus atrophaeus and of Aspergillus niger using beams of argon ions, of oxygen molecules and of oxygen atoms. J. Phys. D. Appl. Phys. 41 (2008), 115–207.
35. Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., Rocculi, P., Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biol. Tech. 107 (2015), 55–65.
36. Reddy, K.R.N., Nurdijati, S.B., Salleh, B., An overview of plant-derived products on control of mycotoxigenic fungi and mycotoxins. Asian J. Plant Sci. 9 (2010), 126–133.
37. Roldán-Marín, E., Sánchez-Moreno, C., Lloría, R., de Ancos, B., Cano, M.P., Onion high-pressure processing: flavonol content and antioxidant activity. LWT-Food Sci. Technol. 42 (2009), 835–841.
38. Sagoo, S., Little, C., Greenwood, M., Mithani, V., Grant, K., McLauchlin, J., De Pinna, E., Threlfall, E., Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiol. 26 (2009), 39–43.
39. Sallam, K.I., Ishioroshi, M., Samejima, K., Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Sci. Technol. 37 (2004), 849–855.
40. Santas, J., Carbo, R., Gordon, M., Almajano, M., Comparison of the antioxidant activity of two Spanish onion varieties. Food Chem. 107 (2008), 1210–1216.
41. Scholtz, V., Pazlarová, J., Soušková, H., Khun, J., Julák, J., Nonthermal plasma—A tool for decontamination and disinfection. Biotechnol. Adv. 33 (2015), 1108–1119.
42. Schweiggert, U., Carle, R., Schieber, A., Conventional and alternative processes for spice production–a review. Trends Food Sci. Tech. 18 (2007), 260–268.
43. Sellappan, S., Akoh, C.C., Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J. Agr. Food Chem. 50 (2002), 5338–5342.
44. Song, A.Y., Oh, Y.J., Kim, J.E., Song, K.B., Oh, D.H., Min, S.C., Cold plasma treatment for microbial safety and preservation of fresh lettuce. Food Sci. Biotechnol. 24 (2015), 1717–1724.
45. Stefanova, R., Vasilev, N.V., Spassov, S.L., Irradiation of food, current legislation framework, and detection of irradiated foods. Food Anal. Method 3 (2010), 225–252.
46. Tang, X., Cronin, D.A., The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked Turkey breast rolls during storage. Food Chem. 100 (2007), 712–718.
47. Taylor, G.J.S., Bannister, G.C., Leeming, J.P., Wound disinfection with ultraviolet radiation. J. Hosp. Infect. 30 (1995), 85–93.
48. Toshifuji, J., Katsumata, T., Takikawa, H., Sakakibara, T., Shimizu, I., Cold arc-plasma jet under atmospheric pressure for surface modification. Surf. Coat. Tech. 171 (2003), 302–306.
49. Valero, A., Begum, M., Leong, S., Hocking, A., Ramos, A., Sanchis, V., Marin, S., Effect of germicidal UVC light on fungi isolated from grapes and raisins. Lett. Appl. Microbiol. 45 (2007), 238–243.
50. Van Boekel, M.A.J.S., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int. J. Food Microbiol. 74 (2002), 139–159.
51. Van Bokhorst-van de Veen, Hermien, Xie, H., Esveld, E., Abee, T., Mastwijk, H., Groot, M.N., Inactivation of chemical and heat-resistant spores of Bacillus and Geobacillus by nitrogen cold atmospheric plasma evokes distinct changes in morphology and integrity of spores. Food Microbiol. 45 (2015), 26–33.
52. Ye, C.L., Dai, D.H., Hu, W.L., Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L. Food Control. 30 (2013), 48–53.