Increased shelf life of strawberries with plasma activated water | 60911
Journal of Chemical Engineering & Process Technology

Journal of Chemical Engineering & Process Technology
Open Access

ISSN: 2157-7048

Increased shelf life of strawberries with plasma activated water

5th International conference on Chemical and Process Engineering

July 25, 2022 | Webinar

Anelise Leal Vieira Cubas

Daniela Borges Goncalves, Chemical Engineer, RN PhD, Brazil

Scientific Tracks Abstracts: J Chem Eng Process Technol

Abstract :

Strawberries are among the most perishable fresh fruits and require extreme care in handling during harvest and post-harvest. Its tissues, which are very soft and easily damaged, are subject to invasion by organisms that cause fruit rot and severe post-harvest losses (GALEGÁRIO et al, 2005). This is more pronounced when the fruit comes from organic crops. To Increase shelf life of strawberries, the present research project proposes that strawberries be immersed in cold plasma activated water. The cold plasma process is formed by a partially ionized gas, in which the average energy of electrons is considerably higher than that of ions and gas molecules. In the case of this research project, the strawberries were immersed in plasma activated water (PAW). For the production of PAW, 400 ml of distilled water activated by plasma was used for 10 minutes in a nonthermal plasma reactor (NTP), using air as plasma gas for each sample. Then, two equal samples containing 10 strawberries in each were separated, one of the samples being immersed for 15 minutes in the activated water and the other sample with distilled water as a control, the degradation of the strawberries was observed after 7, 14 and 21 days, the strawberries were kept in a refrigerator at 1oC. It was observed that plasma-activated water delayed food degradation, reducing the production of fungi by 80% and the formation of bacteria by 95% after 21 days of contact with plasma-activated water. Recent studies have proven the efficiency of AAP to inactivate a wide variety of microorganisms it is believed that the impact of pH and H2O2 are the main responsible for AAP disinfection (Cubas et al., 2019; Cubas et al., 2021). BAIER et al., (2013) and PANKAJ et al. (2014) highlighted the success in microbial inactivation of food industry products, mainly in fresh products intended for raw consumption.

Biography :

Director of the plasma technology laboratory at the Universidade do Sul de Santa Catarina/Brazil and coordinator of the research group on clean technologies for production processes (TECLIMP), experience in the environmental area, with emphasis on the application of non-thermal plasma technology, working mainly in the following areas: topics: non-thermal plasma applied to water and effluent treatment (supply water, mine water, plasma-activated water to increase the shelf life of in natura foods), non-thermal plasma applied to the production of bacterial cellulose (biotextiles and biocosmetics ), application of non-thermal plasma for biodiesel production and oil extraction from residues and microalgae.