Aplikasi Plasma Dingin pada Produk Segar
Abstract
Plasma non-termal adalah gas terionisasi yang terdiri dari molekul netral, atom tereksitasi, dan molekul bermuatan. Beberapa molekul sangat reaktif sehingga bereaksi dengan cepat terhadap bahan organik atau non-organik. Karena sifatnya, plasma baru-baru ini diterapkan untuk mendekontaminasi produk pertanian dari berbagai kontaminan. Dalam produk segar seperti buah dan sayuran, plasma non-termal digunakan untuk membunuh bakteri dan mikroorganisme lain yang menempel pada permukaan produk, atau untuk mendegradasi residu pestisida yang melapisi produk. Kontaminan ini mempengaruhi kualitas produk dengan cara tertentu sehingga dapat mengurangi keuntungan yang diperoleh produsen, penangan, dan penjual. Beberapa mekanisme yang menjelaskan bagaimana plasma non-termal mengurangi tingkat kontaminan telah diusulkan oleh para peneliti. Intinya adalah spesies reaktif merusak dinding sel mikroorganisme sehingga tidak dapat hidup atau rusak, dan mereka juga dapat bereaksi terhadap senyawa pestisida dan mendegradasinya menjadi senyawa yang tidak terlalu berbahaya. Namun, spesies reaktif yang sama tidak hanya bereaksi terhadap materi target tetapi juga bereaksi terhadap jaringan produk di sekitar plasma yang diaplikasikan dan mempengaruhi kualitas produk yang diolah. Makalah ini mengulas pengaruh plasma non-termal terhadap kualitas produk segar dari sudut pandang fisik, fisiologis, kimia, dan mikrobiologis.
Non-thermal plasma is ionized gas which comprised of neutral molecules, excited atom, and charged molecules. Some of the molecules are so very reactive that react rapidly to almost organic or non-organic matter. Due to its properties, plasma is recently applied to decontaminate agricultural products from various contaminants. In the case of fresh produce such fruit and vegetable, non-thermal plasma is used to kill bacteria and other microorganisms attached to a product’s surface, or to degrade the pesticide residues coating the product. These contaminants affect product quality in a certain way thus, they could reduce the profit gain by producers, handlers, and sellers. Some mechanisms explained how non-thermal plasma reduce the level of contaminant have been proposed by researchers. The point are the reactive species damage the cell wall of microorganisms making them non-viable or damaged, and they could react to pesticide compounds as well and degrade them to less harmful compounds. However, the same reactive species not only react to target-matter but also react to product tissues around the plasma applied and affect the quality of the treated product. This paper reviews the effect of non-thermal plasma on fresh product quality from physical, physiological, chemical, and microbiological viewpoints.
Downloads
References
Bang, I. H., Lee, E. S., Lee, H. S., & Min, S. C. (2020). Microbial decontamination system combining antimicrobial solution washing and atmospheric dielectric barrier discharge cold plasma treatment for preservation of mandarins. Postharvest Biology and Technology, 162(September 2019), 111102. https://doi.org/10.1016/j.postharvbio.2019.111102
Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50(5), 369–389. https://doi.org/10.1080/10408391003626322
Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2013). Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone. Food Control, 29(1), 82–90. https://doi.org/10.1016/j.foodcont.2012.05.073
Elez Garofulić, I., Režek Jambrak, A., Milošević, S., Dragović-Uzelac, V., Zorić, Z., & Herceg, Z. (2015). The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. LWT - Food Science and Technology, 62(1), 894–900. https://doi.org/10.1016/J.LWT.2014.08.036
Go, S. M., Park, M. R., Kim, H. S., Choi, W. S., & Jeong, R. D. (2019). Antifungal effect of non-thermal atmospheric plasma and its application for control of postharvest Fusarium oxysporum decay of paprika. Food Control, 98, 245–252. https://doi.org/10.1016/j.foodcont.2018.11.028
Gómez-López, V. M., Ragaert, P., Debevere, J., & Devlieghere, F. (2007). Pulsed light for food decontamination: a review. Trends in Food Science and Technology, 18(9), 464–473. https://doi.org/10.1016/j.tifs.2007.03.010
Herceg, Z., Kovačević, D. B., Kljusurić, J. G., Jambrak, A. R., Zorić, Z., & Dragović-Uzelac, V. (2016). Gas phase plasma impact on phenolic compounds in pomegranate juice. Food Chemistry, 190, 665–672. https://doi.org/10.1016/J.FOODCHEM.2015.05.135
Joshi, S. G., Cooper, M., Yost, A., Paff, M., Ercan, U. K., Fridman, G., Friedman, G., Fridman, A., & Brooks, A. D. (2011). Nonthermal dielectric-barrier discharge plasma-induced inactivation involves oxidative DNA damage and membrane lipid peroxidation in Escherichia coli. Antimicrobial Agents and Chemotherapy, 55(3), 1053–1062. https://doi.org/10.1128/AAC.01002-10
Lacombe, A., Niemira, B. A., Gurtler, J. B., Fan, X., Sites, J., Boyd, G., & Chen, H. (2015). Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes. Food Microbiology, 46, 479–484. https://doi.org/10.1016/j.fm.2014.09.010
Lepeduš, H., Jozić, M., Štolfa, I., Pavičić, N., Hackenberger, B. K., & Cesar, V. (2005). Changes in peroxidase activity in the peel of Unshiu mandarin (Citrus unshiu Marc.) fruit with different storage treatments. Food Technology and Biotechnology, 43(1), 71–77. https://hrcak.srce.hr/110432
Misra, N. N., Keener, K. M., Bourke, P., Mosnier, J. P., & Cullen, P. J. (2014). In-package atmospheric pressure cold plasma treatment of cherry tomatoes. Journal of Bioscience and Bioengineering, 118(2), 177–182. https://doi.org/10.1016/j.jbiosc.2014.02.005
Misra, N. N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J. P., Keener, K. M., & Cullen, P. J. (2014). In-package atmospheric pressure cold plasma treatment of strawberries. Journal of Food Engineering, 125(1), 131–138. https://doi.org/10.1016/j.jfoodeng.2013.10.023
Mravlje, J., Regvar, M., Starič, P., Mozetič, M., & Vogel-Mikuš, K. (2021). Cold plasma affects germination and fungal community structure of buckwheat seeds. Plants, 10(5), 851. https://doi.org/10.3390/PLANTS10050851/S1
Mravlje, J., Regvar, M., & Vogel-Mikuš, K. (2021). Development of Cold Plasma Technologies for Surface Decontamination of Seed Fungal Pathogens: Present Status and Perspectives. Journal of Fungi 2021, Vol. 7, Page 650, 7(8), 650. https://doi.org/10.3390/JOF7080650
Mukhopadhyay, S., & Ramaswamy, R. (2012). Application of emerging technologies to control Salmonella in foods: A review. Food Research International, 45(2), 666–677. https://doi.org/10.1016/j.foodres.2011.05.016
Oehmigen, K., Hähnel, M., Brandenburg, R., Wilke, C., Weltmann, K. D., & Von Woedtke, T. (2010). The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids. Plasma Processes and Polymers, 7(3–4), 250–257. https://doi.org/10.1002/ppap.200900077
Olaimat, A. N., & Holley, R. A. (2012). Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 32(1), 1–19. https://doi.org/10.1016/j.fm.2012.04.016
Paixão, L. M. N., Fonteles, T. V., Oliveira, V. S., Fernandes, F. A. N., & Rodrigues, S. (2019). Cold Plasma Effects on Functional Compounds of Siriguela Juice. Food and Bioprocess Technology, 12(1), 110–121. https://doi.org/10.1007/s11947-018-2197-z
Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi, P. (2015). Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biology and Technology, 107, 55–65. https://doi.org/10.1016/j.postharvbio.2015.04.008
Ritchie, H., Rosado, P., & Roser, M. (2023). Diet Compositions. Our World in Data. https://ourworldindata.org/diet-compositions
Rodríguez, Ó., Gomes, W. F., Rodrigues, S., & Fernandes, F. A. N. (2017). Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.). LWT, 84, 457–463. https://doi.org/10.1016/J.LWT.2017.06.010
Scholtz, V., Jirešová, J., Šerá, B., & Julák, J. (2021). A Review of Microbial Decontamination of Cereals by Non-Thermal Plasma. Foods 2021, Vol. 10, Page 2927, 10(12), 2927. https://doi.org/10.3390/FOODS10122927
Scholtz, V., Pazlarova, J., Souskova, H., Khun, J., & Julak, J. (2015). Nonthermal plasma — A tool for decontamination and disinfection. Biotechnology Advances, 33(6), 1108–1119. https://doi.org/10.1016/j.biotechadv.2015.01.002
Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology, 15(1), 19–38. https://doi.org/10.1016/j.tifs.2003.07.004
Tappi, S., Gozzi, G., Vannini, L., Berardinelli, A., Romani, S., Ragni, L., & Rocculi, P. (2016). Cold plasma treatment for fresh-cut melon stabilization. Innovative Food Science and Emerging Technologies, 33, 225–233. https://doi.org/10.1016/j.ifset.2015.12.022
Toivonen, P. M. A., & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1–14. https://doi.org/10.1016/j.postharvbio.2007.09.004
Veerana, M., Yu, N., Ketya, W., & Park, G. (2022). Application of Non-Thermal Plasma to Fungal Resources. Journal of Fungi 2022, Vol. 8, Page 102, 8(2), 102. https://doi.org/10.3390/JOF8020102
Wang, R. X., Nian, W. F., Wu, H. Y., Feng, H. Q., Zhang, K., Zhang, J., Zhu, W. D., Becker, K. H., & Fang, J. (2012). Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: Inactivation and physiochemical properties evaluation. European Physical Journal D, 66(10). https://doi.org/10.1140/epjd/e2012-30053-1
Wismer, W. V. (2014). Consumer Eating Habits and Perceptions of Fresh Produce Quality. In Postharvest Handling: A Systems Approach. Elsevier Inc. https://doi.org/10.1016/B978-0-12-408137-6.00003-X
Won, M. Y., Lee, S. J., & Min, S. C. (2017). Mandarin preservation by microwave-powered cold plasma treatment. Innovative Food Science and Emerging Technologies, 39, 25–32. https://doi.org/10.1016/j.ifset.2016.10.021
Xiang, Q., Liu, X., Liu, S., Ma, Y., Xu, C., & Bai, Y. (2019). Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts. Innovative Food Science and Emerging Technologies, 52, 49–56. https://doi.org/10.1016/j.ifset.2018.11.012
Jurnal BETA (Biosistem dan Teknik Pertanian)
