Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces

This study aimed to investigate effects of plasma-activated solution (PAS) on the cell biology of and qualities of fresh lettuce leaves. PAS was prepared by dielectric barrier discharge plasma and incubated with for 10-30 min or with lettuces for 10 min. Effects on cell biology were evaluated with m...

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Bibliographic Details
Published in:Foods 2021-12, Vol.10 (12), p.2976
Main Authors: Zhao, Jianying, Qian, Jing, Zhuang, Hong, Luo, Ji, Huang, Mingming, Yan, Wenjing, Zhang, Jianhao
Format: Article
Language:English
Subjects:
8-Hydroxydeoxyguanosine
Ascorbic acid
Bacteria
Biological effects
Biology
cell membrane
Cell membranes
Chemical modification
Chlorophyll
Dielectric barrier discharge
Disinfection
DNA
E coli
Fatty acids
Food
Food science
Histology
Integrity
Lettuces
Microorganisms
Morphology
peptidoglycan
Peptidoglycans
Plasma
Reactive oxygen species
Sanitizers
Scanning electron microscopy
Solution heat treatment
Spectrum analysis
Staphylococcus aureus
Vegetables
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Summary:This study aimed to investigate effects of plasma-activated solution (PAS) on the cell biology of and qualities of fresh lettuce leaves. PAS was prepared by dielectric barrier discharge plasma and incubated with for 10-30 min or with lettuces for 10 min. Effects on cell biology were evaluated with microscopic images, cell integrity, and chemical modification of cellular components. Effects on lettuce quality were estimated with the viable microbial counts, color, contents of vitamin C and chlorophyll, and surface integrity. PAS reduced population by 4.95-log and resulted in increased cell membrane leakage. It also resulted in increased contents of reactive oxygen species in cells, C=O bonds in peptidoglycan, and 8-hydroxydeoxyguanosine content in cellular DNA, and reduced ratios of unsaturated/saturated fatty acids in the cell membrane. PAS treatment reduced bacterial load on fresh lettuce and had no negative effects on the quality. Data suggest that PAS can be used for the disinfection of ready-to-eat fresh vegetables.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10122976