Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physicochemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDB...

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Autores:: Molina-Hernandez, Junior Bernardo

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad del Atlántico

Repositorio:: Repositorio Uniatlantico

Idioma:: eng

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dc.title.spa.fl_str_mv	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
title	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
spellingShingle	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) atmospheric cold plasma (ACP) sporicidal activity Aspergillus niger Aspergillus rugulovalvus lycopene antioxidant activity
title_short	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
title_full	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
title_fullStr	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
title_full_unstemmed	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
title_sort	Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)
dc.creator.fl_str_mv	Molina-Hernandez, Junior Bernardo
dc.contributor.author.none.fl_str_mv	Molina-Hernandez, Junior Bernardo
dc.contributor.other.none.fl_str_mv	Laika, Jessica Peralta-Ruiz, Yeimmy Kumar Palivala, Vinay Tappi, Silvia Cappelli, Filippo Ricci, Antonella Neri, Lilia Chaves-López, Clemencia
dc.subject.keywords.spa.fl_str_mv	atmospheric cold plasma (ACP) sporicidal activity Aspergillus niger Aspergillus rugulovalvus lycopene antioxidant activity
topic	atmospheric cold plasma (ACP) sporicidal activity Aspergillus niger Aspergillus rugulovalvus lycopene antioxidant activity
description	This research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physicochemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p 0.05) probably due to increased extractability
publishDate	2021
dc.date.submitted.none.fl_str_mv	2021-12-02
dc.date.accessioned.none.fl_str_mv	2022-11-15T21:14:54Z
dc.date.available.none.fl_str_mv	2022-11-15T21:14:54Z
dc.date.issued.none.fl_str_mv	2022-01-13
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dc.type.spa.spa.fl_str_mv	Artículo
status_str	publishedVersion
dc.identifier.citation.spa.fl_str_mv	Molina-Hernandez, J. B., Laika, J., Peralta-Ruiz, Y., Palivala, V. K., Tappi, S., Cappelli, F., Ricci, A., Neri, L., & Chaves-López, C. (2022). Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.). Foods (Basel, Switzerland), 11(2), 210. https://doi.org/10.3390/foods11020210
dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/20.500.12834/958
dc.identifier.doi.none.fl_str_mv	10.3390/foods11020210
dc.identifier.instname.spa.fl_str_mv	Universidad del Atlántico
dc.identifier.reponame.spa.fl_str_mv	Repositorio Universidad del Atlántico
dc.identifier.url.none.fl_str_mv	https://www.scopus.com/record/display.uri?eid=2-s2.0-85123160775&doi=10.3390%2ffoods11020210&origin=inward&txGid=bd108d2d59bab33586f39927b5470e8e
identifier_str_mv	Molina-Hernandez, J. B., Laika, J., Peralta-Ruiz, Y., Palivala, V. K., Tappi, S., Cappelli, F., Ricci, A., Neri, L., & Chaves-López, C. (2022). Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.). Foods (Basel, Switzerland), 11(2), 210. https://doi.org/10.3390/foods11020210 10.3390/foods11020210 Universidad del Atlántico Repositorio Universidad del Atlántico
url	https://hdl.handle.net/20.500.12834/958 https://www.scopus.com/record/display.uri?eid=2-s2.0-85123160775&doi=10.3390%2ffoods11020210&origin=inward&txGid=bd108d2d59bab33586f39927b5470e8e
dc.language.iso.spa.fl_str_mv	eng
language	eng
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dc.rights.cc.*.fl_str_mv	Attribution-NonCommercial 4.0 International
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dc.publisher.place.spa.fl_str_mv	Barranquilla
dc.publisher.discipline.spa.fl_str_mv	Ingeniería Agroindustrial
dc.publisher.sede.spa.fl_str_mv	Sede Norte
dc.source.spa.fl_str_mv	Foods
institution	Universidad del Atlántico
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spelling	Molina-Hernandez, Junior Bernardod69c5a59-0b88-424c-a052-c3180288703bLaika, JessicaPeralta-Ruiz, YeimmyKumar Palivala, VinayTappi, SilviaCappelli, FilippoRicci, AntonellaNeri, LiliaChaves-López, Clemencia2022-11-15T21:14:54Z2022-11-15T21:14:54Z2022-01-132021-12-02Molina-Hernandez, J. B., Laika, J., Peralta-Ruiz, Y., Palivala, V. K., Tappi, S., Cappelli, F., Ricci, A., Neri, L., & Chaves-López, C. (2022). Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.). Foods (Basel, Switzerland), 11(2), 210. https://doi.org/10.3390/foods11020210https://hdl.handle.net/20.500.12834/95810.3390/foods11020210Universidad del AtlánticoRepositorio Universidad del Atlánticohttps://www.scopus.com/record/display.uri?eid=2-s2.0-85123160775&doi=10.3390%2ffoods11020210&origin=inward&txGid=bd108d2d59bab33586f39927b5470e8eThis research aimed to evaluate the impact of atmospheric cold plasma (ACP) treatment on the fungal spores naturally present in sundried tomatoes, as well as their influence on the physicochemical properties and antioxidant activity. ACP was performed with a Surface Dielectric Barrier Discharge (SDBD), applying 6 kV at 23 kHz and exposure times up to 30 min. The results showed a significant reduction of mesophilic aerobic bacteria population and of filamentous fungi after the longer ACP exposure. In particular, the effect of the treatment was assessed on Aspergillus rugulovalvus (as sensible strain) and Aspergillus niger (as resistant strain). The germination of the spores was observed to be reliant on the species, with nearly 88% and 32% of non-germinated spores for A. rugulovalvus and A. niger, respectively. Fluorescence probes revealed that ACP affects spore viability promoting strong damage to the wall and cellular membrane. For the first time, the sporicidal effect of ACP against A. rugulovalvus is reported. Physicochemical parameters of sundried tomatoes such as pH and water activity (aw) were not affected by the ACP treatment; on the contrary, the antioxidant activity was not affected while the lycopene content was significantly increased with the increase in ACP exposure time (p 0.05) probably due to increased extractabilityapplication/pdfenghttp://creativecommons.org/licenses/by-nc/4.0/Attribution-NonCommercial 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2FoodsInfluence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)Público generalatmospheric cold plasma (ACP)sporicidal activityAspergillus nigerAspergillus rugulovalvuslycopeneantioxidant activityinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículohttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1BarranquillaIngeniería AgroindustrialSede NorteFAOSTAT. News Archive 2011. Available online: https://www.fao.org/news/archive/news-by-date/2011/en/ (accessed on 1 October 2021).Sharma, R.R.; Singh, D.; Singh, R. Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: A review. Biol. Control 2009, 50, 205–221. [CrossRef]Hegazy, E.M. Mycotoxin and fungal contamination of fresh and dried tomato. Annu. Res. Rev. Biol. 2017, 17, 1–9. [CrossRef]FAOSTAT. Food and Agriculture Statistics. Available online: https://www.fao.org/food-agriculture-statistics/en/ (accessed on 15 October 2021).FAOSTAT. The State of Food and Agriculture. Available online: https://www.fao.org/3/ca6030en/ca6030en.pdf (accessed on 15 October 2021).Sanzani, S.M.; Gallone, T.; Garganese, F.; Caruso, A.G.; Amenduni, M.; Ippolito, A. Contamination of fresh and dried tomato by Alternaria toxins in southern Italy. Food Addit. Contam. Part A 2019, 36, 789–799. [CrossRef] [PubMed]Doymaz, I. Air-drying characteristics of tomatoes. J. 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[CrossRef]http://purl.org/coar/resource_type/c_6501ORIGINALfoods-11-00210.pdffoods-11-00210.pdfapplication/pdf865467https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/958/1/foods-11-00210.pdf77f43dd3418f32365685b8eed50bc826MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/958/2/license_rdf24013099e9e6abb1575dc6ce0855efd5MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81306https://repositorio.uniatlantico.edu.co/bitstream/20.500.12834/958/3/license.txt67e239713705720ef0b79c50b2ececcaMD5320.500.12834/958oai:repositorio.uniatlantico.edu.co:20.500.12834/9582022-11-15 16:14:55.164DSpace de la Universidad de Atlánticosysadmin@mail.uniatlantico.edu.coVMOpcm1pbm9zIGdlbmVyYWxlcyBkZWwgUmVwb3NpdG9yaW8gSW5zdGl0dWNpb25hbCBkZSBsYSBVbml2ZXJzaWRhZCBkZWwgQXRsw6FudGljbwoKRWwgKGxvcykgYXV0b3IgKGVzKSBoYW4gYXNlZ3VyYWRvIChuKSBsbyBzaWd1aWVudGUgc29icmUgbGEgb2JyYSBhIGludGVncmFyIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwsIHF1ZToKCuKXjwlFcyBvcmlnaW5hbCwgZGUgc3UgZXhjbHVzaXZhIGF1dG9yw61hLCBzZSByZWFsaXrDsyBzaW4gdmlvbGFyIG8gdXN1cnBhciBkZXJlY2hvcyBkZSBhdXRvciBkZSB0ZXJjZXJvcyB5IHBvc2VlIGxhIHRpdHVsYXJpZGFkLgril48JQXN1bWlyw6FuIGxhIHJlc3BvbnNhYmlsaWRhZCB0b3RhbCBwb3IgZWwgY29udGVuaWRvIGEgbGEgb2JyYSBhbnRlIGxhIEluc3RpdHVjacOzbiB5IHRlcmNlcm9zLgril48JQXV0b3JpemFuIGEgdMOtdHVsbyBncmF0dWl0byB5IHJlbnVuY2lhcyBhIHJlY2liaXIgZW1vbHVtZW50b3MgcG9yIGxhcyBhY3RpdmlkYWRlcyBxdWUgc2UgcmVhbGljZW4gY29uIGVsbGEsIHNlZ8O6biBzdSBsaWNlbmNpYS4KCgpMYSBVbml2ZXJzaWRhZCBkZWwgQXRsw6FudGljbywgcG9yIHN1IHBhcnRlLCBzZSBjb21wcm9tZXRlIGEgYWN0dWFyIGVuIGxvcyB0w6lybWlub3MgZXN0YWJsZWNpZG9zIGVuIGxhIExleSAyMyBkZSAxOTgyIHkgbGEgRGVjaXNpw7NuIEFuZGluYSAzNTEgZGUgMTk5MywgZGVtw6FzIG5vcm1hcyBnZW5lcmFsZXMgc29icmUgbGEgbWF0ZXJpYSB5IGVsIEFjdWVyZG8gU3VwZXJpb3IgMDAxIGRlIDE3IGRlIG1hcnpvIGRlIDIwMTEsIHBvciBtZWRpbyBkZWwgY3VhbCBzZSBleHBpZGUgZWwgRXN0YXR1dG8gZGUgUHJvcGllZGFkIEludGVsZWN0dWFsIGRlIGxhIFVuaXZlcnNpZGFkIGRlbCBBdGzDoW50aWNvLgoKUG9yIMO6bHRpbW8sIGhhbiBzaWRvIGluZm9ybWFkb3Mgc29icmUgZWwgdHJhdGFtaWVudG8gZGUgZGF0b3MgcGVyc29uYWxlcyBwYXJhIGZpbmVzIGFjYWTDqW1pY29zIHkgZW4gYXBsaWNhY2nDs24gZGUgY29udmVuaW9zIGNvbiB0ZXJjZXJvcyBvIHNlcnZpY2lvcyBjb25leG9zIGNvbiBhY3RpdmlkYWRlcyBwcm9waWFzIGRlIGxhIGFjYWRlbWlhLCBiYWpvIGVsIGVzdHJpY3RvIGN1bXBsaW1pZW50byBkZSBsb3MgcHJpbmNpcGlvcyBkZSBsZXkuCgpMYXMgY29uc3VsdGFzLCBjb3JyZWNjaW9uZXMgeSBzdXByZXNpb25lcyBkZSBkYXRvcyBwZXJzb25hbGVzIHB1ZWRlbiBwcmVzZW50YXJzZSBhbCBjb3JyZW8gZWxlY3Ryw7NuaWNvIGhhYmVhc2RhdGFAbWFpbC51bmlhdGxhbnRpY28uZWR1LmNvCg==

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

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