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- Cold atmospheric plasma (2)
- Active food packaging · Antimicrobial activity · Essential oils · Composite film · poly (lactide) · Poly (butylene adipate-co-terephthalate) (1)
- Biofilm degradation (1)
- Cluster formation (1)
- Decontamination (1)
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- Emulsifying (1)
- Food proteins (1)
- Food safety; Food handling; Food hygiene; Knowledge; Practice (1)
- Food safety; Leafy greens; Microwave-driven discharge; Non-thermal processing; Ready-to-eat produce (1)
- Food spoilage (1)
- Food system transformation Complexity Research & innovation systems Transdisciplinarity Governance interventions Competence building (1)
- Functional properties (1)
- Functionality Quality (1)
- Inactivation (1)
- Plasma activated liquids (PAL); plasma activated water (PAW); plasma activated saline (PAS); storage; temperature stability; ROS; RNS (1)
- Rheological properties (1)
- Solubility (1)
- Wheat flour (1)
- Wheat grain (1)
Articles 1 - 8 of 8
Full-Text Articles in Other Food Science
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke
Articles
The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO2. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log10-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal
Articles
Active packaging improves food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5%, and 10% w/w) and characterized their optical and mechanical properties, surface hydrophobicity, chemical composition, and antimicrobial activity. Cinnamon oil composite films were observed as thicker films (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the …
Research And Innovation As A Catalyst For Food System Transformation, A.C.L. Den Boer, K.P.W. Kok, M. Gill, J. Breda, Jean Cahill, C. Callenius, P. Caron, Z. Damianova, M. Gurinovic, L. Lähteenmäki, T. Lang, R. Sonnino, G. Verburg, H. Westhoek, T. Cesuroglu, B.J. Regee, J. E. W. Broerse
Research And Innovation As A Catalyst For Food System Transformation, A.C.L. Den Boer, K.P.W. Kok, M. Gill, J. Breda, Jean Cahill, C. Callenius, P. Caron, Z. Damianova, M. Gurinovic, L. Lähteenmäki, T. Lang, R. Sonnino, G. Verburg, H. Westhoek, T. Cesuroglu, B.J. Regee, J. E. W. Broerse
Articles
Background: Food systems are associated with severe and persistent problems worldwide. Governance approaches aiming to foster sustainable transformation of food systems face several challenges due to the complex nature of food systems. Scope and Approach: In this commentary we argue that addressing these governance challenges requires the development and adoption of novel research and innovation (R&I) approaches that will provide evidence to inform food system transformation and will serve as catalysts for change. We first elaborate on the complexity of food systems (transformation) and stress the need to move beyond traditional linear R&I approaches to be able to respond to …
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Articles
stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays …
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Articles
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results …
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Temperature Stability And Effectiveness Of Plasma-Activated Liquids Over An 18 Months Period, Evanthia Tsoukou, Paula Bourke, Daniela Boehm
Articles
Non-buffered plasma-activated liquids such as water and saline have shown bactericidal effects. In the present study, we investigated the anti-bacterial efficacy and stability of plasma-activated water (PAW) and plasma-activated saline (PAS), generated using a high voltage dielectric barrier discharge system. This study compares the potential of non-buffered plasma-activated liquids (PAL) for the inactivation of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) after storage of the solutions at five different temperatures for a storage time up to 18 months after their generation. The temperatures used were room temperature, 4 °C, −16 °C, −80 °C, −150 °C. Both PAW and …
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick Cullen, Brijesh K. Tiwari
Effect Of Cold Plasma On The Techno-Functional Properties Of Animal Protein Food Ingredients, Juan M. Pérez-Andrés, Carlos Álvarez, Patrick Cullen, Brijesh K. Tiwari
Articles
Proteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found …
Knowledge Of Food Safety And Food Handling Practices Amongst Food Handlers In The Republic Of Ireland, Nora A. Moreb, Anushree Priyadarshini, Amit Jaiswal
Knowledge Of Food Safety And Food Handling Practices Amongst Food Handlers In The Republic Of Ireland, Nora A. Moreb, Anushree Priyadarshini, Amit Jaiswal
Articles
Food safety concerns have existed for a long time, as millions of people across the globe suffer from food borne disease every year. Contamination of food owing to limited knowledge of food safety practices primarily increases the risk of food borne illnesses. In the present study, quantitative research was carried out to gauge the level of food safety knowledge amongst people living in Ireland. A total of 1069 participants from all over the Republic of Ireland contributed to the survey (of which 821 were included in this research). Results showed that the residents of Ireland overall had an average levelonknowledge …