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The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)

Button mushrooms (Agaricus bisporus) are highly popular worldwide due to their rich nutritional value and health benefits. However, the rapid water loss rate and browning restrict their economic value. The atmospheric cold plasma (ACP) generated by the plasma equipment used by dielectric barrier dis...

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Autores principales: Zheng, Yan, Zhu, Yifan, Zheng, Yanhong, Hu, Jiajie, Chen, Jing, Deng, Shanggui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654461/
https://www.ncbi.nlm.nih.gov/pubmed/36360116
http://dx.doi.org/10.3390/foods11213504
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author Zheng, Yan
Zhu, Yifan
Zheng, Yanhong
Hu, Jiajie
Chen, Jing
Deng, Shanggui
author_facet Zheng, Yan
Zhu, Yifan
Zheng, Yanhong
Hu, Jiajie
Chen, Jing
Deng, Shanggui
author_sort Zheng, Yan
collection PubMed
description Button mushrooms (Agaricus bisporus) are highly popular worldwide due to their rich nutritional value and health benefits. However, the rapid water loss rate and browning restrict their economic value. The atmospheric cold plasma (ACP) generated by the plasma equipment used by dielectric barrier discharge preservation technology is widely used for food preservation since it is cost-efficient and environmentally friendly, generating no chemical residues. This study established four treatment groups, namely the direct ACP treatment group (DBD), plasma-activated water immersion group (PAW), pure water immersion group (PW), and control group (control), to explore the effect that ACP preservation technology has on button mushrooms. The results indicated that ACP treatment decreased the pH of pure water from 5.90 ± 0.03 to 5.16 ± 0.03, while significantly increasing the temperature (p < 0.05). During the storage period, the browning index (BI) and E value were the lowest in the PAW group, which exhibited the best hardness and sensory properties. Neither the pH nor water activity changed significantly during the storage period in any of the groups. The polyphenol oxidase (PPO) activity in the button mushroom decreased significantly compared with the control after plasma-activated water treatment. In summary, plasma-activated water significantly reduced the BI and E value of button mushrooms, inhibited PPO activity, and yielded the most stable sensory properties for the optimal preservation of button mushrooms.
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spelling pubmed-96544612022-11-15 The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus) Zheng, Yan Zhu, Yifan Zheng, Yanhong Hu, Jiajie Chen, Jing Deng, Shanggui Foods Article Button mushrooms (Agaricus bisporus) are highly popular worldwide due to their rich nutritional value and health benefits. However, the rapid water loss rate and browning restrict their economic value. The atmospheric cold plasma (ACP) generated by the plasma equipment used by dielectric barrier discharge preservation technology is widely used for food preservation since it is cost-efficient and environmentally friendly, generating no chemical residues. This study established four treatment groups, namely the direct ACP treatment group (DBD), plasma-activated water immersion group (PAW), pure water immersion group (PW), and control group (control), to explore the effect that ACP preservation technology has on button mushrooms. The results indicated that ACP treatment decreased the pH of pure water from 5.90 ± 0.03 to 5.16 ± 0.03, while significantly increasing the temperature (p < 0.05). During the storage period, the browning index (BI) and E value were the lowest in the PAW group, which exhibited the best hardness and sensory properties. Neither the pH nor water activity changed significantly during the storage period in any of the groups. The polyphenol oxidase (PPO) activity in the button mushroom decreased significantly compared with the control after plasma-activated water treatment. In summary, plasma-activated water significantly reduced the BI and E value of button mushrooms, inhibited PPO activity, and yielded the most stable sensory properties for the optimal preservation of button mushrooms. MDPI 2022-11-03 /pmc/articles/PMC9654461/ /pubmed/36360116 http://dx.doi.org/10.3390/foods11213504 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zheng, Yan
Zhu, Yifan
Zheng, Yanhong
Hu, Jiajie
Chen, Jing
Deng, Shanggui
The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title_full The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title_fullStr The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title_full_unstemmed The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title_short The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (Agaricus bisporus)
title_sort effect of dielectric barrier discharge plasma gas and plasma-activated water on the physicochemical changes in button mushrooms (agaricus bisporus)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654461/
https://www.ncbi.nlm.nih.gov/pubmed/36360116
http://dx.doi.org/10.3390/foods11213504
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