Effect of Dielectric Barrier Discharge Cold Plasma on the Bio-nanocomposite Film and its Potential to Preserve the Quality of Strawberry under Modified Atmosphere Packaging

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2023-09-02 DOI:10.1007/s11947-023-03196-w

Mahdi Rashvand, Attilio Matera, Giuseppe Altieri, Francesco Genovese, Mehrad Nikzadfar, Aberham Hailu Feyissa, Giovanni Carlo Di Renzo

{"title":"Effect of Dielectric Barrier Discharge Cold Plasma on the Bio-nanocomposite Film and its Potential to Preserve the Quality of Strawberry under Modified Atmosphere Packaging","authors":"Mahdi Rashvand, Attilio Matera, Giuseppe Altieri, Francesco Genovese, Mehrad Nikzadfar, Aberham Hailu Feyissa, Giovanni Carlo Di Renzo","doi":"10.1007/s11947-023-03196-w","DOIUrl":null,"url":null,"abstract":"<div><p>The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. The cold plasma treatment influence the thermal stability and crystallization of the films. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved up to 69%, 31%, 34%, 3% and 28%, respectively by cold plasma treatment. In consequence, the average O<sub>2</sub> and CO<sub>2</sub> concentration of the packed strawberries decreased from 5 and 10% to 4.2% and 5.1%, respectively after 15 days. Finally, the results revealed that the mechanical properties, chemical attributes, physical characteristics and microbial activities of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 5","pages":"1247 - 1264"},"PeriodicalIF":5.3000,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-023-03196-w.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-023-03196-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. The cold plasma treatment influence the thermal stability and crystallization of the films. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved up to 69%, 31%, 34%, 3% and 28%, respectively by cold plasma treatment. In consequence, the average O₂ and CO₂ concentration of the packed strawberries decreased from 5 and 10% to 4.2% and 5.1%, respectively after 15 days. Finally, the results revealed that the mechanical properties, chemical attributes, physical characteristics and microbial activities of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit.

查看原文本刊更多论文

介质阻挡放电冷等离子体对生物纳米复合膜的影响及其在改性气氛包装下保持草莓品质的潜力

本研究旨在探讨冷等离子体对所开发的生物纳米复合膜的影响。冷等离子体是利用介质阻挡放电系统产生的。在三种不同的时间（5 分钟、10 分钟和 15 分钟）下对薄膜进行处理，并对薄膜的特性进行了评估。冷等离子处理影响了薄膜的热稳定性和结晶。结果表明，通过冷等离子处理，薄膜的机械性能（拉伸强度和断裂伸长率）、水蒸气透过率、氧气透过率、含水量和水接触角特性分别提高了 69%、31%、34%、3% 和 28%。因此，15 天后，包装草莓的平均氧气和二氧化碳浓度分别从 5%和 10%降至 4.2%和 5.1%。最后，研究结果表明，经过处理的薄膜对样品的机械性能、化学属性、物理特性和微生物活性都有影响。因此，冷等离子体改性可作为一种有效的方法用于保持和保存新鲜水果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.