首页|Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese
Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese
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NSTL
Elsevier
The objective of this study was to investigate pathogen reduction and quality changes in sliced cheddar cheese treated with inkjet-printed flexible dielectric barrier discharge (FXDBD) plasma. The samples were treated with plasma for 0, 5, 10, 15, and 20 min. The surviving populations of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were significantly reduced by 2.65, 2.80, and 2.03 log CFU/g, respectively, after 20 min. The main reactive species that could be involved in bacterial inactivation were ozone (O-3) and nitrogen oxides (NOx), which were produced at concentrations of 298.19 and 28.08 ppm, respectively, after 20 min plasma treatment. The pH of the plasma-treated sample was lower than that in the control group (P < 0.05), whereas there was no significant difference among treatment times. With increasing plasma treatment time, the L* value decreased, while the b*, total color difference, and 2-thiobarbituric acid reactive substances values increased (P < 0.05) while the redness (a*) value remained unchanged. These results indicate that inkjet-printed FXDBD plasma can effectively inactivate pathogens in cheese; however, it causes an increase in lipid oxidation. Plasma treatment with newly developed inkjet-printed FXDBD showed improved microbiological safety with minimal effects to the physicochemical quality of cheese.
NSTL
Elsevier
