Assessing plasma-activated water as an acidic and sanitizer solution in clean-in-place (CIP) and comparing efficacy with other traditional CIP chemicals

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-26 DOI:10.1111/1750-3841.17632

Dhruv Ghevariya, Deepti Salvi

{"title":"Assessing plasma-activated water as an acidic and sanitizer solution in clean-in-place (CIP) and comparing efficacy with other traditional CIP chemicals","authors":"Dhruv Ghevariya, Deepti Salvi","doi":"10.1111/1750-3841.17632","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees. Plasma-activated water (PAW), generated by exposing water to plasma (the fourth state of matter), was selected as a CIP cleaning solution due to its acidic pH and antimicrobial properties. The aim of this study was to evaluate the efficacy of PAW as a CIP cleaning solution for dairy (whey)- and plant (pea)-based fouling removal. PAW was used in place of acid in traditional CIP for fouling removal in a continuous system and to test alkaline neutralizing capacity. Later, individual CIP chemicals were used to evaluate their efficacy against mixed-species biofilms. All the treatments were performed in triplicate, and a significant difference was determined using a one-way analysis of variance (ANOVA) at <i>p</i> < 0.05. Traditional CIP with acid and CIP with PAW were able to reduce dairy-based protein fouling by 49% and 15%, respectively. However, CIP with acid and PAW removed 100% plant-based protein fouling deposits. Moreover, PAW was able to neutralize more alkaline residues compared to acid in the CIP cycle. The result also showed that PAW alone reduced biofilms on whey and pea protein deposits by 4.2 and 3.0 log CFU/coupon, while traditional CIP sanitizer achieved reduction by 1.8 and 3.2 log CFU/coupon, respectively. PAW, being an eco-friendly solution, can be a viable alternative to sanitizer in traditional CIP.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Plasma-activated water (PAW) could be a promising eco-friendly alternative solution to traditional cleaning-in-place (CIP) chemicals in the food industry. By effectively removing fouling deposits while also neutralizing alkaline residues, PAW shows promise for industrial applications in dairy- and plant-based food processing facilities. Its ability to remove biofilms from protein deposits suggests potential benefits for maintaining sanitation standards in food production environments, making PAW a viable option for improving cleaning practices while minimizing environmental impact and ensuring employee safety.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17632","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees. Plasma-activated water (PAW), generated by exposing water to plasma (the fourth state of matter), was selected as a CIP cleaning solution due to its acidic pH and antimicrobial properties. The aim of this study was to evaluate the efficacy of PAW as a CIP cleaning solution for dairy (whey)- and plant (pea)-based fouling removal. PAW was used in place of acid in traditional CIP for fouling removal in a continuous system and to test alkaline neutralizing capacity. Later, individual CIP chemicals were used to evaluate their efficacy against mixed-species biofilms. All the treatments were performed in triplicate, and a significant difference was determined using a one-way analysis of variance (ANOVA) at p < 0.05. Traditional CIP with acid and CIP with PAW were able to reduce dairy-based protein fouling by 49% and 15%, respectively. However, CIP with acid and PAW removed 100% plant-based protein fouling deposits. Moreover, PAW was able to neutralize more alkaline residues compared to acid in the CIP cycle. The result also showed that PAW alone reduced biofilms on whey and pea protein deposits by 4.2 and 3.0 log CFU/coupon, while traditional CIP sanitizer achieved reduction by 1.8 and 3.2 log CFU/coupon, respectively. PAW, being an eco-friendly solution, can be a viable alternative to sanitizer in traditional CIP.

Practical Application

Plasma-activated water (PAW) could be a promising eco-friendly alternative solution to traditional cleaning-in-place (CIP) chemicals in the food industry. By effectively removing fouling deposits while also neutralizing alkaline residues, PAW shows promise for industrial applications in dairy- and plant-based food processing facilities. Its ability to remove biofilms from protein deposits suggests potential benefits for maintaining sanitation standards in food production environments, making PAW a viable option for improving cleaning practices while minimizing environmental impact and ensuring employee safety.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.