Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage
This study investigated the impact of an alternative washing technology, plasma-activated water (PAW), in combination with antioxidant packaging, on the physicochemical, nutritional, and microbiological properties of minimally processed fennel (MPF) stored for maximum 21 days at three temperatures (...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500441X |
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| author | Syed Mudabbar Hussain Shah Stefania Volpe Francesca Colonna Vincenzo Valentino Francesca De Filippis Maria del Carmen Razola-Diaz Vito Verardo Silvana Cavella Elena Torrieri |
| author_facet | Syed Mudabbar Hussain Shah Stefania Volpe Francesca Colonna Vincenzo Valentino Francesca De Filippis Maria del Carmen Razola-Diaz Vito Verardo Silvana Cavella Elena Torrieri |
| author_sort | Syed Mudabbar Hussain Shah |
| collection | DOAJ |
| description | This study investigated the impact of an alternative washing technology, plasma-activated water (PAW), in combination with antioxidant packaging, on the physicochemical, nutritional, and microbiological properties of minimally processed fennel (MPF) stored for maximum 21 days at three temperatures (4 °C, 8 °C, 12 °C). A kinetic approach was applied to describe the quality changes of MPF over time, and the Arrhenius model was used to predict the effect of temperature on kinetic constants. The pseudo-zero-order kinetic model adequately explained the total colour change and total polyphenol content over time. In contrast, the pseudo-first-order kinetic model described the changes in antioxidant capacity and ascorbic acid. The nutritional properties of MPF were effectively preserved thanks to the combined treatments when the product is stored at 4 °C. However, the physical properties were not affected. Microbiological analysis showed that combined treatments could slow the growth of yeasts, mould, and Enterobacteriaceae during the storage at 4 °C and 8 °C. In conclusion, the results suggested that the combination of PAW and antioxidant packaging could effectively be used as a potential application for preserving the nutritional quality of MPF, particularly when stored at lower temperatures, such as 4 °C. |
| format | Article |
| id | doaj-art-5bdf413447a24a5286f7857b6d7faa98 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-5bdf413447a24a5286f7857b6d7faa982025-08-20T03:33:36ZengElsevierApplied Food Research2772-50222025-12-015210113610.1016/j.afres.2025.101136Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storageSyed Mudabbar Hussain Shah0Stefania Volpe1Francesca Colonna2Vincenzo Valentino3Francesca De Filippis4Maria del Carmen Razola-Diaz5Vito Verardo6Silvana Cavella7Elena Torrieri8Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Nutrition and Food Science, University of Granada, 18071 Granada, SpainDepartment of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy; Corresponding author.Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, ItalyThis study investigated the impact of an alternative washing technology, plasma-activated water (PAW), in combination with antioxidant packaging, on the physicochemical, nutritional, and microbiological properties of minimally processed fennel (MPF) stored for maximum 21 days at three temperatures (4 °C, 8 °C, 12 °C). A kinetic approach was applied to describe the quality changes of MPF over time, and the Arrhenius model was used to predict the effect of temperature on kinetic constants. The pseudo-zero-order kinetic model adequately explained the total colour change and total polyphenol content over time. In contrast, the pseudo-first-order kinetic model described the changes in antioxidant capacity and ascorbic acid. The nutritional properties of MPF were effectively preserved thanks to the combined treatments when the product is stored at 4 °C. However, the physical properties were not affected. Microbiological analysis showed that combined treatments could slow the growth of yeasts, mould, and Enterobacteriaceae during the storage at 4 °C and 8 °C. In conclusion, the results suggested that the combination of PAW and antioxidant packaging could effectively be used as a potential application for preserving the nutritional quality of MPF, particularly when stored at lower temperatures, such as 4 °C.http://www.sciencedirect.com/science/article/pii/S277250222500441XAntioxidant packagingAppearancePolyphenol contentAscorbic acidKineticModeling |
| spellingShingle | Syed Mudabbar Hussain Shah Stefania Volpe Francesca Colonna Vincenzo Valentino Francesca De Filippis Maria del Carmen Razola-Diaz Vito Verardo Silvana Cavella Elena Torrieri Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage Applied Food Research Antioxidant packaging Appearance Polyphenol content Ascorbic acid Kinetic Modeling |
| title | Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| title_full | Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| title_fullStr | Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| title_full_unstemmed | Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| title_short | Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| title_sort | effect of plasma activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage |
| topic | Antioxidant packaging Appearance Polyphenol content Ascorbic acid Kinetic Modeling |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500441X |
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