Combined effect of atmospheric gas plasma and UVA light: A sustainable and green alternative for chemical decontamination and microbial inactivation of fish processing water. (March 2023)

• Record Type: Journal Article
• Authors: Zorzi, Vittorio; Berardinelli, Annachiara; Gozzi, Giorgia; Ragni, Luigi; Vannini, Lucia; Ceccato, Riccardo; Parrino, Francesco
• Is Part Of: Chemosphere. Volume 317(2023)
• Publication Date: 2023-03
• Subjects: Food processing water -- UVA light -- Dielectric barrier discharge -- Process intensification -- Microbial inactivation -- Peroxynitrite; Pollution -- Periodicals; Pollution -- Physiological effect -- Periodicals; Environmental sciences -- Periodicals; Atmospheric chemistry -- Periodicals; 551.511
• DOI: 10.1016/j.chemosphere.2023.137792
• Languages: English
• ISSNs: 0045-6535

Abstract

Abstract: The simultaneous use of UVA light irradiation coupled with low energy cold plasma generated by a dielectric barrier discharge prototype, results in significant enhancement of efficiency of the integrated process with respect to the sole plasma treatment. This effect has been demonstrated both on microbial inactivation of a food-borne pathogen, i.e. Listeria monocytogenes, and on the degradation of a compound of biological origin such as phenylalanine. In the latter case, the analysis of its reaction intermediates and the spectroscopic identification and quantification of peroxynitrites, allowed to propose mechanistic hypotheses on the nature of the observed synergistic effects . Moreover, it has been demonstrated that the process does not affect the quality of trout fillets, indicating its suitability as a chlorine-free, green, and sustainable tool for the decontamination of fish processing water. Graphical abstract: Image 1 Highlights: Cold plasma is a chlorine-free technique for water decontamination and disinfection. Coupling cold plasma with UVA irradiation leads to process intensification. Synergy explained by the presence of photoactive species in plasma-activated water. The treatment does not affect the quality of the food.