Plasma activated water (PAW) is emerging as a mild and environmentally friendly technology for microbial and chemical decontamination of food. The aim of this work was to evaluate the degree of oxidation of lipids of sardine tissue treated by PAW generated with a pulsed corona discharge. The effect of PAW on the natural microflora of the fish was also evaluated. Under the adopted experimental conditions, PAW was able to reduce the number of mesophilic aerobes and Pseudomonas spp. by 0.22 and 0.20 log units, respectively, but no increase in shelf life was observed at chilling temperatures compared to water washing. A loss of polyunsaturated fatty acids (PUFAs) and an increase in volatile oxidation products derived from the cleavage of PUFA hydroperoxides were observed at the longest treatment duration. Twelve cholesterol oxidation products (COPs) were identified in sardine lipids, but no significant differences in total COPs content were observed between PAW processed and control samples. Free radical mediated oxidation pathways led to the most abundant COPs, but a significant contribution of non-radical pathways was also observed. Further studies are needed to better understand the low efficiency of PAW in microbial decontamination of proteinaceous materials.

Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW) / Mozzon, M; Mannozzi, C; Foligni, R; Osimani, A; Galdenzi, F; Laurita, R; Tappi, S; Dalla Rosa, M. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - ELETTRONICO. - 188:(2023), pp. 115401.1-115401.9. [10.1016/j.lwt.2023.115401]

Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)

Mozzon, M
Primo
;
Foligni, R
;
Osimani, A;Galdenzi, F;
2023-01-01

Abstract

Plasma activated water (PAW) is emerging as a mild and environmentally friendly technology for microbial and chemical decontamination of food. The aim of this work was to evaluate the degree of oxidation of lipids of sardine tissue treated by PAW generated with a pulsed corona discharge. The effect of PAW on the natural microflora of the fish was also evaluated. Under the adopted experimental conditions, PAW was able to reduce the number of mesophilic aerobes and Pseudomonas spp. by 0.22 and 0.20 log units, respectively, but no increase in shelf life was observed at chilling temperatures compared to water washing. A loss of polyunsaturated fatty acids (PUFAs) and an increase in volatile oxidation products derived from the cleavage of PUFA hydroperoxides were observed at the longest treatment duration. Twelve cholesterol oxidation products (COPs) were identified in sardine lipids, but no significant differences in total COPs content were observed between PAW processed and control samples. Free radical mediated oxidation pathways led to the most abundant COPs, but a significant contribution of non-radical pathways was also observed. Further studies are needed to better understand the low efficiency of PAW in microbial decontamination of proteinaceous materials.
2023
File in questo prodotto:
File Dimensione Formato  
2023 LWT - Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW).pdf

accesso aperto

Tipologia: Versione editoriale (versione pubblicata con il layout dell'editore)
Licenza d'uso: Creative commons
Dimensione 574.37 kB
Formato Adobe PDF
574.37 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/326420
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 3
social impact