The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese
The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), mi...
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001527 |
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| author | Vaez Nemati Jonas T. Guimarães |
| author_facet | Vaez Nemati Jonas T. Guimarães |
| author_sort | Vaez Nemati |
| collection | DOAJ |
| description | The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects. |
| format | Article |
| id | doaj-art-ccc3d6373f9d4ce0a09421f997a1abdf |
| institution | DOAJ |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-ccc3d6373f9d4ce0a09421f997a1abdf2025-08-20T02:50:09ZengElsevierFood Chemistry Advances2772-753X2024-12-01510075610.1016/j.focha.2024.100756The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheeseVaez Nemati0Jonas T. Guimarães1Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Corresponding author.Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, BrazilThe current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects.http://www.sciencedirect.com/science/article/pii/S2772753X24001527Cold plasma treatmentMozzarellaEscherichia coliCheese curdStorage |
| spellingShingle | Vaez Nemati Jonas T. Guimarães The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese Food Chemistry Advances Cold plasma treatment Mozzarella Escherichia coli Cheese curd Storage |
| title | The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| title_full | The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| title_fullStr | The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| title_full_unstemmed | The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| title_short | The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| title_sort | effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese |
| topic | Cold plasma treatment Mozzarella Escherichia coli Cheese curd Storage |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001527 |
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