Li Guo,Pengyu Zhao,Zhiqian Yao,Tianhui Li,Mengying Zhu,Zifeng Wang,Lingling Huang,Gulimire Niyazi,Dingxin Liu,Mingzhe Rong
Salmonella enteritidis , a Gram-negative foodborne pathogen , causes inflammation of the stomach and intestines. Poultry and poultry products are considered to be the main hosts of S. enteritidis , especially the most common edible eggs, and increase the risk of Salmonella infection. Therefore, developing the inactivation strategy of S. enteritidis on the surface of eggs is the key step during the egg production process. Gas plasma could effectively inactivate bacteria and fungi and is developed as a potential non-thermal sterilization method in the food industry. In this study, the plasma-activated air (PAA) prepared by the air activated with gliding arc discharge contained a variety of reactive species. When the PAA activated at the power of 50 W and 100 W was inducted into the incubation chamber, the numbers of S. enteritidis on egg fragments or the whole eggs were reduced below the detection limit. After PAA treatment, the eggshells exhibited no change in structure demonstrated by scanning electron microscope, the color of eggshells became a little decrease in red, the internal quality of both the raw egg and the cooked egg also exhibited no change, and trace reactive species remained in the albumen. Further, the PAA was also feasible for the batch treatment of stacked eggs. Therefore, this study supplied an effective and safe strategy for aseptic processing in the poultry industry.
Yang Chen,Mengying Yao,Tianyi Yang,Yajing Fang,Dong Xiang,Weimin Zhang
Atmospheric pressure cold plasma (ACP) treatment, a non-thermal sterilization technology with great potential in coconut milk, can maximize the retention of the taste and flavour. However, it is unavoidable to have an impact on the coconut milk components. In this study, coconut globulin (CG), a component important for coconut milk stability, was selected to explore the effect of the ACP treatment on the structure and emulsifying properties of CG. After the ACP treatment, the structure of CG unfolded, which was the increase in random coils and reduction in intrinsic fluorescence intensity. In addition, the carbonyl and S–S bond content increased, while the free –SH content decreased. Compared with untreated CG (440.57 nm), the particle size of CG after the ACP treatment decreased, especially at 60 kV 60 s (207.63 nm) and 60 kV 90 s (204.20 nm). Simultaneously, poor modification and excessive modification of CG have similar surface hydrophobicity and interfacial tension to untreated CG. Notably, moderate modification (60 kV 60 s and 60 kV 90 s) resulted in the unfolding of CG molecules and the exposure of hydrophobic groups, increasing their adsorption at the oil-water interface. As expected, the emulsifying ability and emulsifying stability of CG were significantly improved after the ACP treatment at 60 kV 60 s and 60 kV 90 s. In conclusion, moderate ACP treatment could improve the emulsifying properties of CG by modifying its structure. This study provides new insights into the effect of ACP on food components during liquid food sterilization .
危险品化学品经营许可证（带存储）