The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)

Samuel Herianto; Ming Kuei Shih; Chia Min Lin; Yu Chi Hung; Chang Wei Hsieh; Jong Shinn Wu; Min Hung Chen; Hsiu Ling Chen; Chih Yao Hou

doi:10.1016/j.lwt.2021.112547

The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)

Samuel Herianto, Ming Kuei Shih, Chia Min Lin, Yu Chi Hung, Chang Wei Hsieh, Jong Shinn Wu, Min Hung Chen, Hsiu Ling Chen, Chih Yao Hou

Department of Food Safety / Hygiene and Risk Management

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

Multiple hard-to-reach spots on foods with rough surfaces (such as shrimp) limit the maximal exposure to antibacterial agents. In this study, we successfully generated plasma-activated water (PAW) using a low energy-consuming source of a non-thermal atmospheric piezoelectric direct discharge plasma (PDDP) system and evaluated its effectiveness as a glazing agent on shrimp, facilitating a whole surface treatment. During generation, a feeding gas mixture of N₂ (80%): O₂ (20%) and N₂ (85%): O₂ (15%) was revealed to optimally produce reactive oxygen species (ROS) such as H₂O₂ (60.7 ± 0.2 mg/L) and O₃ (0.45 ± 0.02 mg/L) as well as reactive nitrogen species (RNS) such as NO₂‾ (48.5 ± 0.5 mg/L). Furthermore, the application of PAW-glazing on shrimps was demonstrated to be capable of maintaining microbial growth below 6 log CFU/g throughout the storage period (9 days). This approach also possessed the capacity to retard the loss of both physical (color and firmness) and chemical characteristics (pH, total volatile basic nitrogen [TVBN], and thiobarbituric acid reactive substance [TBARS]) of PAW-glazed shrimps. Finally, this study demonstrated the effectiveness of glazing with PAW generated from the PDDP system as a potential prevention agent for shrimps.

Original language	English
Article number	112547
Journal	LWT - Food Science and Technology
Volume	154
DOIs	https://doi.org/10.1016/j.lwt.2021.112547
Publication status	Published - 2022 Jan 15

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.lwt.2021.112547

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Herianto, S., Shih, M. K., Lin, C. M., Hung, Y. C., Hsieh, C. W., Wu, J. S., Chen, M. H., Chen, H. L., & Hou, C. Y. (2022). The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei). LWT - Food Science and Technology, 154, Article 112547. https://doi.org/10.1016/j.lwt.2021.112547

@article{c37271ac730747bdbf1635dad82e084f,

title = "The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)",

abstract = "Multiple hard-to-reach spots on foods with rough surfaces (such as shrimp) limit the maximal exposure to antibacterial agents. In this study, we successfully generated plasma-activated water (PAW) using a low energy-consuming source of a non-thermal atmospheric piezoelectric direct discharge plasma (PDDP) system and evaluated its effectiveness as a glazing agent on shrimp, facilitating a whole surface treatment. During generation, a feeding gas mixture of N2 (80%): O2 (20%) and N2 (85%): O2 (15%) was revealed to optimally produce reactive oxygen species (ROS) such as H2O2 (60.7 ± 0.2 mg/L) and O3 (0.45 ± 0.02 mg/L) as well as reactive nitrogen species (RNS) such as NO2‾ (48.5 ± 0.5 mg/L). Furthermore, the application of PAW-glazing on shrimps was demonstrated to be capable of maintaining microbial growth below 6 log CFU/g throughout the storage period (9 days). This approach also possessed the capacity to retard the loss of both physical (color and firmness) and chemical characteristics (pH, total volatile basic nitrogen [TVBN], and thiobarbituric acid reactive substance [TBARS]) of PAW-glazed shrimps. Finally, this study demonstrated the effectiveness of glazing with PAW generated from the PDDP system as a potential prevention agent for shrimps.",

author = "Samuel Herianto and Shih, {Ming Kuei} and Lin, {Chia Min} and Hung, {Yu Chi} and Hsieh, {Chang Wei} and Wu, {Jong Shinn} and Chen, {Min Hung} and Chen, {Hsiu Ling} and Hou, {Chih Yao}",

note = "Funding Information: This research was funded by the Ministry of Science and Technology (MOST), Taiwan under grant numbers MOST-107-2622-E-009-009-CC1 , MOST-108-2622-E-009-003-CC1 , MOST-109-2622-E-009-001-CC . The authors would like to thank the Aerothermal and Plasma Physics Laboratory, Department of Mechanical Engineering, National Yang Ming Chiao Tung University (Hsinchu, Taiwan) for their great help in designing and developing the non-thermal atmospheric PDDP system. Funding Information: This research was funded by the Ministry of Science and Technology (MOST) under grant numbers MOST-107-2622-E-009-009-CC1, MOST-108-2622-E-009-003-CC1, MOST-109-2622-E-009-001-CC. The authors would like to thank the Aerothermal and Plasma Physics Laboratory, Department of Mechanical Engineering, National Yang Ming Chiao Tung University (Hsinchu, Taiwan) for their great help in designing and developing the non-thermal atmospheric PDDP system. Publisher Copyright: {\textcopyright} 2021",

year = "2022",

month = jan,

day = "15",

doi = "10.1016/j.lwt.2021.112547",

language = "English",

volume = "154",

journal = "LWT - Food Science and Technology",

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T1 - The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)

AU - Herianto, Samuel

AU - Shih, Ming Kuei

AU - Lin, Chia Min

AU - Hung, Yu Chi

AU - Hsieh, Chang Wei

AU - Wu, Jong Shinn

AU - Chen, Min Hung

AU - Chen, Hsiu Ling

AU - Hou, Chih Yao

N1 - Funding Information: This research was funded by the Ministry of Science and Technology (MOST), Taiwan under grant numbers MOST-107-2622-E-009-009-CC1 , MOST-108-2622-E-009-003-CC1 , MOST-109-2622-E-009-001-CC . The authors would like to thank the Aerothermal and Plasma Physics Laboratory, Department of Mechanical Engineering, National Yang Ming Chiao Tung University (Hsinchu, Taiwan) for their great help in designing and developing the non-thermal atmospheric PDDP system. Funding Information: This research was funded by the Ministry of Science and Technology (MOST) under grant numbers MOST-107-2622-E-009-009-CC1, MOST-108-2622-E-009-003-CC1, MOST-109-2622-E-009-001-CC. The authors would like to thank the Aerothermal and Plasma Physics Laboratory, Department of Mechanical Engineering, National Yang Ming Chiao Tung University (Hsinchu, Taiwan) for their great help in designing and developing the non-thermal atmospheric PDDP system. Publisher Copyright: © 2021

PY - 2022/1/15

Y1 - 2022/1/15

N2 - Multiple hard-to-reach spots on foods with rough surfaces (such as shrimp) limit the maximal exposure to antibacterial agents. In this study, we successfully generated plasma-activated water (PAW) using a low energy-consuming source of a non-thermal atmospheric piezoelectric direct discharge plasma (PDDP) system and evaluated its effectiveness as a glazing agent on shrimp, facilitating a whole surface treatment. During generation, a feeding gas mixture of N2 (80%): O2 (20%) and N2 (85%): O2 (15%) was revealed to optimally produce reactive oxygen species (ROS) such as H2O2 (60.7 ± 0.2 mg/L) and O3 (0.45 ± 0.02 mg/L) as well as reactive nitrogen species (RNS) such as NO2‾ (48.5 ± 0.5 mg/L). Furthermore, the application of PAW-glazing on shrimps was demonstrated to be capable of maintaining microbial growth below 6 log CFU/g throughout the storage period (9 days). This approach also possessed the capacity to retard the loss of both physical (color and firmness) and chemical characteristics (pH, total volatile basic nitrogen [TVBN], and thiobarbituric acid reactive substance [TBARS]) of PAW-glazed shrimps. Finally, this study demonstrated the effectiveness of glazing with PAW generated from the PDDP system as a potential prevention agent for shrimps.

AB - Multiple hard-to-reach spots on foods with rough surfaces (such as shrimp) limit the maximal exposure to antibacterial agents. In this study, we successfully generated plasma-activated water (PAW) using a low energy-consuming source of a non-thermal atmospheric piezoelectric direct discharge plasma (PDDP) system and evaluated its effectiveness as a glazing agent on shrimp, facilitating a whole surface treatment. During generation, a feeding gas mixture of N2 (80%): O2 (20%) and N2 (85%): O2 (15%) was revealed to optimally produce reactive oxygen species (ROS) such as H2O2 (60.7 ± 0.2 mg/L) and O3 (0.45 ± 0.02 mg/L) as well as reactive nitrogen species (RNS) such as NO2‾ (48.5 ± 0.5 mg/L). Furthermore, the application of PAW-glazing on shrimps was demonstrated to be capable of maintaining microbial growth below 6 log CFU/g throughout the storage period (9 days). This approach also possessed the capacity to retard the loss of both physical (color and firmness) and chemical characteristics (pH, total volatile basic nitrogen [TVBN], and thiobarbituric acid reactive substance [TBARS]) of PAW-glazed shrimps. Finally, this study demonstrated the effectiveness of glazing with PAW generated from the PDDP system as a potential prevention agent for shrimps.

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ER -

The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)

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