Application of plasma-activated water for Escherichia coli decontamination and shelf-life extension of kale  

作　　者：Hexiang Wang Yingxia Li Qian Xi Rongwei Han Patrick J.Cullen Qijing Du Yongxin Yang Fereidoun Forghani Jiacheng Zhang Jun Wang 王鹤翔;李英侠;奚倩;韩荣伟;Patrick J.Cullen;都启晶;杨永新;Fereidoun Forghani;张佳程;王军(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,China;College of Food Science and Engineering,Tarim University,Alar,China;School of Chemical and Biomolecular Engineering,University of Sydney,Sydney,NSW,Australia;Molecular Epidemiology,Inc.,15300 Bothell Way NE,Lake Forest Park,WA,USA;Shandong Engineering Technology Research Center of Food Quality and Safety Control,Qingdao,China;Qingdao Engineering Research Centerof Food Quality and Safety Risk Assessment,Qingdao,China)

机构地区：[1]College ofFood Science and Engineering,Qingdao Agricultural University,Qingdao,China [2]College of Food Science and Engineering,Tarim University,Alar,China [3]School of Chemical and Biomolecular Engineering,University of Sydney,Sydney,NSW,Australia [4]Molecular Epidemiology,Inc.,15300 Bothell Way NE,Lake Forest Park,WA,USA [5]Shandong Engineering Technology Research Center of Food Quality and Safety Control,Qingdao,China [6]Qingdao Engineering Research Centerof Food Quality and Safety Risk Assessment,Qingdao,China

出　　处：《Food Quality and Safety》2022年第3期416-426,共11页食品品质与安全研究（英文版）

基　　金：supported by the Grants from the China NationalCenterfor Food Safety Risk Assessment (No.20210349-6602421216);the Qingdao Science and Technology Demonstration and Guidance Project (No.21-1-4-ny-17-nsh);the High-level Talent Research Fund of Qingdao Agricultural University (No.6631115043),China。

摘　　要：The aim of this study was to examine the effectiveness of plasma-activated water(PAW)for inactivating Escherichia coli(E.col)and retention of key quality factors for kale.Different plasma discharge times(1,2,3,4,5,and 10 min)and different exposure times(2,4,6,8,10,and 15 min)were used to investigate the inactivation effect of E.coli spot-inoculated on kale.The influence of different exposure times on the pH,hardness and color of kale was studied post-treatment.In addition,the effects of PAW on the shelf-life of kale over 12 d of storage at 4℃ were investigated.The results showed that after the treatment of 5-PAW-8(8 min treatment by PAW generated by 5 min plasma discharge),the population of E.coli on kale was reduced by approximately 1.55 log colony-forming units(CFU)/g and the changes in pH,hardness and color of kale were not significant(P>0.05).During the storage period after 5-PAW-8 treatment,the hardness,weight loss,color,surface morphology and ascorbic acid were found to be better than those of the two control groups(P<0.05).Furthermore,no significant changes were observed in pH values,the content of total phenols,or 1,1-dipheny1-2-picrylhydrazyl radical scavenging capacity(P>0.05).It is indicated that PAW treatment is a promising methodfor improving microbiological safety and extending the shelf-life of kale.

关 键 词：Plasma-activated water KALE Escherichia coli shelf-life quality 

分 类 号：R155.5[医药卫生—营养与食品卫生学]