Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.

Autores
Chamorro, Juan Camilo; Denoya, Gabriela Inés; Santamaría, Brenda; Fina, Brenda; Ferreyra, Matías; Cejas, Ezequiel; Rodriguez, Anabel; Vaudagna, Sergio; Prevosto, Leandro
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
— 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 ∼22 ◦ C during the activation procedure and stored at 4 ◦ C for up to five days. The pH value, electrical conductivity, and concentrations of H2O2 and NO− in liquid at day 1 were 2.81, 1492µS/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO− 10 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 ◦ 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, 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.
Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD. CONICET; Argentina.
Fil: Santamaría, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Rodriguez, Anabel. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.
Fil: Vaudagna, Sergio. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.
Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Peer Reviewed
Materia
Food preservation.
Glow discharges.
Lettuce.
Plasma activated water.
Washing agents.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-05-31T23:54:42Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/10926
Acceder
id RIAUTN_1403092913db05edd5268f121f5f3607
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/10926
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.Chamorro, Juan CamiloDenoya, Gabriela InésSantamaría, BrendaFina, BrendaFerreyra, MatíasCejas, EzequielRodriguez, AnabelVaudagna, SergioPrevosto, LeandroFood preservation.Glow discharges.Lettuce.Plasma activated water.Washing agents.— 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 ∼22 ◦ C during the activation procedure and stored at 4 ◦ C for up to five days. The pH value, electrical conductivity, and concentrations of H2O2 and NO− in liquid at day 1 were 2.81, 1492µS/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO− 10 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 ◦ 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, 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.Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD. CONICET; Argentina.Fil: Santamaría, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Fil: Rodriguez, Anabel. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.Fil: Vaudagna, Sergio. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.Peer Reviewed2024-05-31T23:54:42Z2024-05-31T23:54:42Z2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfIEEE TRANSACTIONS ON PLASMA SCIENCE.http://hdl.handle.net/20.500.12272/1092610.1109/TPS.2023.3297009enginfo:eu-repo/semantics/openAccess2024-05-31T23:54:42Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalChamorro, Juan Camilo.Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:46:49Zoai:ria.utn.edu.ar:20.500.12272/10926instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:46:50.3Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
title Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
spellingShingle Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
Chamorro, Juan Camilo
Food preservation.
Glow discharges.
Lettuce.
Plasma activated water.
Washing agents.
title_short Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
title_full Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
title_fullStr Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
title_full_unstemmed Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
title_sort Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce.
dc.creator.none.fl_str_mv Chamorro, Juan Camilo
Denoya, Gabriela Inés
Santamaría, Brenda
Fina, Brenda
Ferreyra, Matías
Cejas, Ezequiel
Rodriguez, Anabel
Vaudagna, Sergio
Prevosto, Leandro
author Chamorro, Juan Camilo
author_facet Chamorro, Juan Camilo
Denoya, Gabriela Inés
Santamaría, Brenda
Fina, Brenda
Ferreyra, Matías
Cejas, Ezequiel
Rodriguez, Anabel
Vaudagna, Sergio
Prevosto, Leandro
author_role author
author2 Denoya, Gabriela Inés
Santamaría, Brenda
Fina, Brenda
Ferreyra, Matías
Cejas, Ezequiel
Rodriguez, Anabel
Vaudagna, Sergio
Prevosto, Leandro
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Food preservation.
Glow discharges.
Lettuce.
Plasma activated water.
Washing agents.
topic Food preservation.
Glow discharges.
Lettuce.
Plasma activated water.
Washing agents.
dc.description.none.fl_txt_mv — 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 ∼22 ◦ C during the activation procedure and stored at 4 ◦ C for up to five days. The pH value, electrical conductivity, and concentrations of H2O2 and NO− in liquid at day 1 were 2.81, 1492µS/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO− 10 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 ◦ 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, 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.
Fil: Chamorro, Juan Camilo. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos - Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD. CONICET; Argentina.
Fil: Santamaría, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Fina, Brenda. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Ferreyra, Matías. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Cejas, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Fil: Rodriguez, Anabel. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.
Fil: Vaudagna, Sergio. Instituto de Tecnología de Alimentos. INTA. CONICET. UEDD. Hurlingham. Buenos Aires; Argentina.
Fil: Prevosto, Leandro. Universidad Tecnológica Nacional. Facultad Regional Venado Tuerto. Grupo de Descargas Eléctricas. Departamento Ing. Electromecánica. CONICET. Santa Fe; Argentina.
Peer Reviewed
description — 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 ∼22 ◦ C during the activation procedure and stored at 4 ◦ C for up to five days. The pH value, electrical conductivity, and concentrations of H2O2 and NO− in liquid at day 1 were 2.81, 1492µS/cm, and 77.8 and 223.4 mg/L, respectively, with slight variations over the whole storage time. No measurable amounts of NO− 10 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 ◦ 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, 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.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024-05-31T23:54:42Z
2024-05-31T23:54:42Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv IEEE TRANSACTIONS ON PLASMA SCIENCE.
http://hdl.handle.net/20.500.12272/10926
10.1109/TPS.2023.3297009
identifier_str_mv IEEE TRANSACTIONS ON PLASMA SCIENCE.
10.1109/TPS.2023.3297009
url http://hdl.handle.net/20.500.12272/10926
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-05-31T23:54:42Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Chamorro, Juan Camilo.
Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-05-31T23:54:42Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Chamorro, Juan Camilo.
Creative Commons http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Este trabajo puede ser utilizado con fines académicos y de estudio.
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.265058

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