Artículo
Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce
Chamorro Garcés, Juan Camilo
; Denoya, Gabriela Inés
; Santamaria, Brenda
; Fina, Brenda Lorena
; Ferreyra, Matías Germán
; Cejas, Ezequiel
; Rodriguez, Anabel
; Vaudagna, Sergio Ramon
; Prevosto, Leandro









Fecha de publicación:
08/2023
Editorial:
Institute of Electrical and Electronics Engineers
Revista:
IEEE Transactions on Plasma Science
ISSN:
0093-3813
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of the application of plasma-activated water (PAW) on the quality and preservation of fresh-cut lettuce is reported in this article. PAW was produced by using a liquid-cathode air discharge. The average (bulk) water temperature was kept at $sim$ 22 $^{circ}$ C during the activation procedure and stored at 4 $^{circ}$ C for up to five days. The pH value, electrical conductivity, and concentrations of H $_{2}$ O $_{2}$ and NO $_{3}^{-}$ in liquid at day 1 were 2.81, 1492 $mu$ S/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO $_{2}^{-}$ were found. Twenty pieces of lettuce leaves were washed for 1 and 5 min in 1 L of PAW and stored for one and five days. PAW treatments were compared to tap water treatments. The lettuce samples were stored at 4 $^{circ}$ C and analyzed on days 1, 3, and 7. The chromatic parameter results suggest that PAW treatments significantly reduce the degradation of lettuce chlorophyll from day 3 of refrigerated storage. The lettuce firmness was not significantly modified. The microbiological results of aerobic mesophilic (RAM), enterobacteriaceae, and psychrotrophs populations have shown that lettuce treated with PAW after three days of storage exhibited the strongest inactivation efficiency. Psychrotrophs counts were maintained for up to seven days. Similar inactivation efficiencies were found regardless of the PAW storage time. PAW treatments also favored both the antioxidant capacity FRAP, ABTS, and DPPH, and the total phenolic contents of lettuce at day 7 of storage.
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Articulos (ICYTESAS)
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Chamorro Garcés, Juan Camilo; Denoya, Gabriela Inés; Santamaria, Brenda; Fina, Brenda Lorena; Ferreyra, Matías Germán; et al.; Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce; Institute of Electrical and Electronics Engineers; IEEE Transactions on Plasma Science; 8-2023; 1-11
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