期刊
FOOD CHEMISTRY
卷 290, 期 -, 页码 270-276出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.149
关键词
Cold atmospheric plasma; Milk powder; Cronobacter sakazakii; Physicochemical properties analysis; Non-thermal process
资金
- USDA National Institute of Food and Agriculture [1006847]
Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20-120s led to 1.17-3.27 log(10) reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (Delta E < 1.5) were observed. Moreover, no significant changes in crystallinity, amino acid composition, or phenolic content occurred following a 120s-CAP treatment. These results indicate that this fluidized reaction system combined with CAP can provide an effective antimicrobial activity with minimal effects on some physicochemical properties of NFDM powder.
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