Preservation effect of plasma-activated water (PAW) treatment on fresh walnut kernels |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;2. Shandong Wukangxuan Modern Agriculture and Forestry Development Co., Ltd, Zoucheng 273519, PR China;3. Fruit Research Institute, Juangsu Academy of Agricultural Sciences, Nanjing 210014, PR China;1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China;2. Hebei Meiyesiwei Biotechnology Co. Ltd., 072650, China;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China;3. School of Public Health, Southeast University, Nanjing 211189, China;4. College of Life Sciences, Sichuan Normal University, Chengdu 610101, China;5. Sichuan Jixiangju Food Co., Ltd, Meishan 620000, China;1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, 131028, India;2. Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India;3. Department of Comparative Biomedicine and Food Science, University of Padua, Italy;4. Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy |
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| Abstract: | Fresh walnuts exhibit unique flavor and multiple biological activities, but they are highly perishable due to the lack of practical and cost-effective postharvest preservation technique. In this paper, the quality of fresh walnut kernels treated with deionized water, water containing ClO2, and plasma-activated water (PAW) for 15 min were monitored during 4 °C storage. Results showed that 100-s PAW treatment reduced the total viable count by 1.15 log CFU/g immediately after treatment. The bactericidal and bacteriostatic effects of PAW was superior to 4 mg/L ClO2. PAW-treated samples retained their flavor during 12d storage at 4 °C, while other samples generated odor at 6d. Moreover, PAW treatment could prevent nutritional loss, browning, and rancidity. The increases of peroxidase, polyphenol oxidase, and lipase activities were inhibited after PAW treatment. Hence, PAW treatment can be applied for the preservation of fresh walnut kernels due to its effect on microbial inhibition and quality maintenance.Industry relevanceNon-thermal plasma is an emerging non-thermal food processing technology due to its advantages of non-destructive, pollution-free, high efficiency and short treatment periods. In this study, plasma-activated water (PAW) was applied in the preservation of fresh walnut kernels, and inhibited flavor changes, nutritional loss, microbial growth, browning, and oxidation reaction. When approaching food preservation technologies, especially for heat-sensitive materials, PAW treatment as a novel technique appears to have far-reaching implications for increasing markets by antimicrobial properties, and avoiding the negative impacts on quality attributes. |
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