著者

Amalia Ghaisani Komarudin Daisuke Nei Hiromi Kameya Itaru Sotome Tetsuya Araki

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00011, (Released:2023-07-03)

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Non-thermal atmospheric plasma has emerged as a promising alternative sanitizer because of the presence of highly reactive oxygen species (ROS). This study investigated an integrated bubble-assisted method for more efficient distribution of the reactive species. We aimed to evaluate the antibacterial activity of the plasma-bubbling system against E. coli O157:H7 and determine the presence of reactive species. Two approaches were investigated: direct treatment and plasma-activated water (PAW) generation, using a plasma jet and pure oxygen. E. coli numbers were reduced by 3.3-log within 5 min of PAW treatment, whereas direct treatment achieved a higher log reduction, to below the detection limit, in 3 min. Study of selected scavengers of relevant ROS revealed that hydroxyl radicals (•OH) and singlet oxygen (1O2) are the primary short-lived reactive species. Based on these results, our plasma-bubbling treatment shows promise as an alternative water-based sanitizer.

著者

Tetsuro Ogawa Noriteru Tosa Kozue Kobayashi Hiromasa Tabata Yukari Ohta Shuki Ishigami Tsuyoshi Matsusaka Mitsuhito Hasegawa Itaru Sotome Isobe Seiichiro

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00188, (Released:2023-02-28)

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We tested a continuous inline food-drying system that consists of a conveyor belt passing through three chambers containing Aqua-gas ® (AQG), superheated steam (SHS) in the near-anaerobic state, and cooling nitrogen or carbon dioxide gas. Common viable and coliform bacteria were sterilized by the AQG, SHS, AQG →SHS, and steaming treatments. The SHS, AQG →SHS, hot air (HA) drying, and steaming →HA drying treatments each produced dried perilla leaves with a final wet weight-based water content of <10 %. Most of the treatments preserved the α-linolenic acid content. The rosmarinic acid content was greatly increased by SHS and AQG →SHS treatment but greatly decreased by HA drying treatment. The AQG treatment produced significantly higher antioxidant activity, which was greatly increased by the SHS and AQG →SHS treatments due to the increase in the total soluble polyphenol content by the blanching effect, but the activity was greatly decreased by HA drying treatment. Radical-scavenging activity was well correlated with the total soluble polyphenol content. This prototype continuous on-line AQG drying system both retains functional components and enables more efficient processing.