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Article

Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad

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Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2
National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy
3
National Research Council, Institute for Plasma Science and Technology, Via R. Cozzi 53, 20125 Milan, Italy
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Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20131 Milan, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Sea C. Min and Brendan A. Niemira
Foods 2021, 10(3), 513; https://doi.org/10.3390/foods10030513
Received: 13 January 2021 / Revised: 22 February 2021 / Accepted: 23 February 2021 / Published: 1 March 2021
Ready-to-eat salads are very perishable with quality losses within 6–7 days, and the extension of their shelf life is still a challenge. In this work, an atmospheric pressure plasma jet (APPJ) was applied for the surface decontamination of fresh-cut lettuce baby leaves. The APPJ antimicrobial efficiency on the natural microbiota and its impact on some physicochemical attributes of lettuce were evaluated as a function of the treatment duration (0–30 s). Then, the influence of plasma treatment on the salad shelf life was studied, following the growth of aerobic mesophilic bacteria in both untreated and plasma-treated samples during 9 days of storage at 4 °C, together with the plasma-induced changes in physicochemical parameters of lettuce leaves. The APPJ induced a fast (15 s) microbial decontamination (1.3 log10 CFU/g) of the salad surface. Exposure time and salad-plasma plume distance were the parameters that substantially affected the microbial inactivation. APPJ treatment retarded bacterial growth during the refrigerated storage, as plasma-treated samples were noticeably less contaminated than the non-treated ones in the first 3–4 days. No significant effect were observed on electrolyte leakage, pH, and dry matter content in both the set up phase and the shelf life study. View Full-Text
Keywords: atmospheric pressure cold plasma; antimicrobial; ready-to-eat salad; minimally processed; shelf life atmospheric pressure cold plasma; antimicrobial; ready-to-eat salad; minimally processed; shelf life
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MDPI and ACS Style

Silvetti, T.; Pedroni, M.; Brasca, M.; Vassallo, E.; Cocetta, G.; Ferrante, A.; De Noni, I.; Piazza, L.; Morandi, S. Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad. Foods 2021, 10, 513. https://doi.org/10.3390/foods10030513

AMA Style

Silvetti T, Pedroni M, Brasca M, Vassallo E, Cocetta G, Ferrante A, De Noni I, Piazza L, Morandi S. Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad. Foods. 2021; 10(3):513. https://doi.org/10.3390/foods10030513

Chicago/Turabian Style

Silvetti, Tiziana, Matteo Pedroni, Milena Brasca, Espedito Vassallo, Giacomo Cocetta, Antonio Ferrante, Ivano De Noni, Laura Piazza, and Stefano Morandi. 2021. "Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad" Foods 10, no. 3: 513. https://doi.org/10.3390/foods10030513

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