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<p>Cold plasma has been used to enhances the quality and safety of food products, while its influences on different types of fresh-cut products are still not well understood. This study investigated the effects of dielectric barrier discharge (DBD) plasma treatment on the microbial safety and quality attributes of fresh-cut apples. Apple slices were treated with DBD plasma at 20.8 W for 60–180&#xa0;s, and the quality attributes of fresh-cut apples were examined. DBD plasma demonstrated time-dependent effectiveness in inactivating <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> inoculated on apple slices. Following a 240&#xa0;s exposure to DBD plasma at 20.8 W, the populations of <i>E. coli</i> O157:H7 and <i>L</i>. <i>monocytogenes</i> were significantly reduced by 2.52- and 2.08-log, respectively. Additionally, DBD plasma treatment effectively reduced the undesirable browning in fresh-cut apples. A maximum reduction of 41.67% in polyphenol oxidase (PPO) activity was observed after 180&#xa0;s of DBD plasma exposure, likely contributing to the decrease in surface browning. DBD plasma treatment (20.8 W, 60–180&#xa0;s) had no adverse effects on the firmness, total soluble solid content, and titratable acidity of fresh-cut apples. Furthermore, no significant changes were detected in the vitamin C, total phenolic, and total flavonoid contents of DBD plasma-treated apple slices. Additionally, DBD plasma treatment (20.8 W, 60–180&#xa0;s) did not affect the antioxidant activities of fresh-cut apples using ABTS radical scavenging and ferric-reducing antioxidant power (FRAP) assays. In conclusion, DBD plasma has the potential to improve the microbial safety and quality attributes of fresh-cut apples.</p>

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Effect of dielectric barrier discharge (DBD) treatment on microbial inactivation and quality attributes of fresh-cut apples

  • 期刊论文

  • 发表日期：

    2025年7月3日

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  • Xiuqun Luo,
  • Yunfang Ma,
  • Shanshan Dong,
  • Xuehong Li,
  • Qisen Xiang

摘要

Cold plasma has been used to enhances the quality and safety of food products, while its influences on different types of fresh-cut products are still not well understood. This study investigated the effects of dielectric barrier discharge (DBD) plasma treatment on the microbial safety and quality attributes of fresh-cut apples. Apple slices were treated with DBD plasma at 20.8 W for 60–180 s, and the quality attributes of fresh-cut apples were examined. DBD plasma demonstrated time-dependent effectiveness in inactivating Escherichia coli O157:H7 and Listeria monocytogenes inoculated on apple slices. Following a 240 s exposure to DBD plasma at 20.8 W, the populations of E. coli O157:H7 and L. monocytogenes were significantly reduced by 2.52- and 2.08-log, respectively. Additionally, DBD plasma treatment effectively reduced the undesirable browning in fresh-cut apples. A maximum reduction of 41.67% in polyphenol oxidase (PPO) activity was observed after 180 s of DBD plasma exposure, likely contributing to the decrease in surface browning. DBD plasma treatment (20.8 W, 60–180 s) had no adverse effects on the firmness, total soluble solid content, and titratable acidity of fresh-cut apples. Furthermore, no significant changes were detected in the vitamin C, total phenolic, and total flavonoid contents of DBD plasma-treated apple slices. Additionally, DBD plasma treatment (20.8 W, 60–180 s) did not affect the antioxidant activities of fresh-cut apples using ABTS radical scavenging and ferric-reducing antioxidant power (FRAP) assays. In conclusion, DBD plasma has the potential to improve the microbial safety and quality attributes of fresh-cut apples.