Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life. (March 2021)

• Record Type: Journal Article
• Authors: Giannoglou, Marianna; Xanthou, Zacharoula-Maria; Chanioti, Sofia; Stergiou, Panagiota; Christopoulos, Miltiadis; Dimitrakellis, Panagiotis; Efthimiadou, Αspasia; Gogolides, Εvangelos; Katsaros, George
• Is Part Of: Innovative food science & emerging technologies. Volume 68(2021)
• Publication Date: 2021-03
• Subjects: Nonthermal processing -- Cold atmospheric plasma -- Pulsed electromagnetic fields -- Strawberries -- Shelf-life; ATC anthocyanin content -- CAP cold atmospheric plasma -- FRSA free-radical scavenging activity -- PEF pulsed electric fields -- PEMF pulsed electromagnetic fields -- PME pectin-methylesterase -- PPO polyphenol-oxidase -- RONS reactive oxygen and nitrogen species -- SDBD surface dielectric barrier discharge -- TAC total anthocyanin content -- TPC total phenolic content -- TVC total viable count; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102631
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The effect of cold atmospheric plasma (CAP) and pulsed electromagnetic fields (PEMF) on the metabolic process, microbiological, enzymatic and quality parameters of fresh strawberries, after processing and during storage at 1 and 6 °C, was studied. CAP was more effective on microorganisms, reducing the total viable count by ~0.9 logCFU/g. Phenolic compounds and antioxidant activity were increased after CAP processing by ~20.9 and 16.5%, respectively. PEMF strawberries were firmless by ~16% compared to control. Both treatments did not significantly affect the weight loss, color, anthocyanins content and pH-value. B-glucosidase activity was higher for PEMF strawberries by at least 35 and 20%, compared to control and CAP respectively, explaining PEMF enhancing aromatic-profile. Ascorbic acid was decreased during storage, nevertheless, nonthermal treated samples showed higher values by at least 10%, compared to control samples. The shelf-life at 1 °C for control, CAP and PEMF strawberries was estimated as 13, 17 and 15 days, respectively. Graphical abstract: Unlabelled Image Highlights: Cold atmospheric plasma (CAP) reduced initial microbial load by 0.9 logCFU/g. CAP increased phenolic compounds and antioxidant activity by 20.9 and 16.5%. Pulsed electromagnetic fields (PEMF) treated strawberries were firmless by 16%. Shelf-life estimated as 13, 17 and 15 days at 1 °C for control, CAP and PEMF strawberries.