This study introduced an innovative method for preserving seafood onboard by utilizing non-thermal plasma (NTP) to treat seawater, resulting in the creation of plasma-activated seawater (PASW).Experiments were carried out using seawater with a salinity of 35 g/L to generate PASW through corona discharge.Shewanella putrefacien, a common bacterium responsible for seafood spoilage, was chosen as the focal point of the study to investigate the impact of PASW generation and treatment conditions on its antibacterial properties.The study revealed that various factors such as gas composition, NTP voltage, NTP frequency, discharge distance, as well as reaction temperature and storage duration significantly influenced the efficacy of PASW in inactivating S.putrefaciens.However, storage temperature was found to have no significant effect on its antibacterial effectiveness.PASW produced under specific conditions involving the use of air as the working gas, a peak voltage of 25 kV, a frequency of 10 kHz, a discharge distance of 10 mm, and a discharge duration of 300 seconds, was able to deactivate (5.12±0.14) lg CFU/mL of S.putrefaciens at 25 ℃.The outcomes of this study offer crucial foundational information and a scientific basis for the application of PASW in the realm of seafood preservation.
PENG Xingjian
,
JIA Shiliang
,
LIU Shulai
,
ZHOU Xuxia
,
DING Yuting
,
KE Zhigang
. Effects of generation and treatment conditions on plasma-activated seawater on inactivation of Shewanella putrefaciens[J]. Food and Fermentation Industries, 2025
, 51(8)
: 151
-156
.
DOI: 10.13995/j.cnki.11-1802/ts.039717
[1] LANGMUIR I.Oscillations in ionized gases[J].Proceedings of the National Academy of Sciences of the United States of America, 1928, 14(8):627-637.
[2] GOMEZ E, RANI D A, CHEESEMAN C R, et al.Thermal plasma technology for the treatment of wastes:A critical review[J].Journal of Hazardous Materials, 2009, 161(2-3):614-626.
[3] MOREAU M, ORANGE N, FEUILLOLEY M G J.Non-thermal plasma technologies:New tools for bio-decontamination[J].Biotechnology Advances, 2008, 26(6):610-617.
[4] ELG D T, YANG I W, GRAVES D B.Production of TEMPO by O atoms in atmospheric pressure non-thermal plasma-liquid interactions[J].Journal of Physics D:Applied Physics, 2017, 50(47):475201.
[5] KIM J, GHIMIRE B, LIM S, et al.Coagulation, deformability, and aggregation of RBCs and platelets following exposure to dielectric barrier discharge plasma with the use of different feeding gases[J].Journal of Physics D:Applied Physics, 2019, 52(15):155202.
[6] 贾思曈, 张子迪, 陈存坤, 等.低温等离子体处理对冬枣贮藏品质及风味物质的影响[J].食品与发酵工业, 2024,50(15):231-240.
JIA S T, ZHANG Z D, CHENG C K, et al.Effects of different transportation packaging on growth and physiological indexes of inoculated apples with Trichothecium roseum[J].Food and Fermentation Industries, 2024,50(15):231-240.
[7] ZHOU R W, ZHOU R S, WANG P Y, et al.Plasma-activated water:Generation, origin of reactive species and biological applications[J].Journal of Physics D:Applied Physics, 2020, 53(30):303001.
[8] AGUS R, AVINO F, IBBA L, et al.Implementing water recirculation in a novel portable plasma-activated water reactor enhances antimicrobial effect against Escherichia coli[J].Chemical Engineering Journal, 2024, 486:149915.
[9] HERIANTO S, HOU C Y, LIN C M, et al.Nonthermal plasma-activated water:A comprehensive review of this new tool for enhanced food safety and quality[J].Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1):583-626.
[10] HAN Q Y, WEN X, GAO J Y, et al.Application of plasma-activated water in the food industry:A review of recent research developments[J].Food Chemistry, 2023, 405:134797.
[11] ZHAO Y M, PATANGE A, SUN D W, et al.Plasma-activated water:Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry[J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19(6):3951-3979.
[12] KE Z G, BAI Y W, YI Y Q, et al.Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods[J].Food Chemistry, 2023, 403:134387.
[13] QI Z H, TIAN E Q, SONG Y, et al.Inactivation of Shewanella putrefaciens by plasma activated water[J].Plasma Chemistry and Plasma Processing, 2018, 38(5):1035-1050.
[14] ZHOU R W, ZHOU R S, PRASAD K, et al.Cold atmospheric plasma activated water as a prospective disinfectant:The crucial role of peroxynitrite[J].Green Chemistry, 2018, 20(23):5276-5284.
[15] HU M, GUO Y.The effect of air plasma on sterilization of Escherichia coli in dielectric barrier discharge[J].Plasma Science and Technology, 2012, 14(8):735-740.
[16] 乔维维, 黄明明, 王佳媚, 等.低温等离子体对生鲜牛肉杀菌效果及色泽的影响[J].食品科学, 2017, 38(23):237-242.
QIAO W W, HUANG M M, WANG J M, et al.Effect of cold plasma on sterilization and color of fresh beef[J].Food Science, 2017, 38(23):237-242.
[17] HADINOTO K, ASTORGA J B, MASOOD H, et al.Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations[J].Innovative Food Science & Emerging Technologies, 2021, 74:102867.
[18] WINTER J, WENDE K, MASUR K, et al.Feed gas humidity:A vital parameter affecting a cold atmospheric-pressure plasma jet and plasma-treated human skin cells[J].Journal of Physics D:Applied Physics, 2013, 46(29):295401.
[19] OH J S, SZILI E J, OGAWA K, et al.UV-vis spectroscopy study of plasma-activated water:Dependence of the chemical composition on plasma exposure time and treatment distance[J].Japanese Journal of Applied Physics, 2017, 57(1):0102B9.
[20] BAI Y, IDRIS MUHAMMAD A, HU Y Q, et al.Inactivation kinetics of Bacillus cereus spores by plasma activated water (PAW)[J].Food Research International, 2020, 131:109041.
[21] SHEN J, TIAN Y, LI Y L, et al.Bactericidal effects against S.aureus and physicochemical properties of plasma activated water stored at different temperatures[J].Scientific Reports, 2016, 6(1):28505.
