Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and LGA) and plasma-activated organic acids (PAOA) were produced through exposure to plasma for 1 h (PAL, PAG, and PLGA). Chicken breast and drumstick were immersed in the prepared solutions for 10 min and analyzed their antibacterial effect against Salmonella Typhimurium and Campylobacter jejuni and antioxidant activity during 12 d of storage. As a result, PAOA inactivated approximately 6.37 log CFU/mL against S. Typhimurium and 2.76, 1.86, and 3.04 log CFU/mL against C. jejuni (PAL, PAG, and PLGA, respectively). Moreover, PAOA had bactericidal effect in both chicken parts inoculated with pathogens, with PAL and PLGA displaying higher antibacterial activity compared to PAG. Meanwhile, PAOA inhibited lipid oxidation in chicken meats, and PAG and PLGA had higher oxidative stability during storage compared to PAL. This can be attributed to the superior antioxidant properties of GA and LGA, including higher total phenolic contents, ABTS(+) reducing activity, and DPPH radical scavenging activity, when compared to LA. In particular, when combined with plasma treatment, LGA showed the greatest improvement in antioxidant activity compared to other organic acids. In summary, PLGA not only had a synergistic bactericidal effect against pathogens on chicken, but also improved oxidative stability during storage. Therefore, PLGA can be an effective method for controlling microorganisms without adverse effect on lipid oxidation for different chicken cuts.