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Healthy foods with fresh-like appearances are nowadays demanded by consumers. To satisfy these requirements, the research has been focused on unconventional non-thermal technologies; particularly, in this paper, oxidative technologies (ozone, cold plasma, and ionization) are reviewed. The principles underlying their mechanisms of working, generation methods, and antimicrobial activity are revised. Thanks to their ability to explain a very strong oxidative activity, the effect on microbial reduction has been resulted promising, representing a good starting point for the application in the food industry as alternative technologies for sanitization. Thus, an overview of the application of these technologies in the different food categories is done. Particularly, it has resulted that for the application of ionization technology on food, the research is still in the early stages. [ABSTRACT FROM AUTHOR]

In China, the rapid development greatly promotes the national economic power and living standard but also inevitably brings a series of environmental problems. In order to resolve these problems fundamentally, Chinese scientists have been undertaking research in the area of green chemical engineering (GCE) for many years and achieved great progresses. In this paper, we reviewed the research progresses related to GCE in China and screened four typical topics related to the Chinese resources characteristics and environmental requirements, i.e. ionic liquids and their applications, biomass utilization and bio-based materials/products, green solvent-mediated extraction technologies, and cold plasmas for coal conversion. Afterwards, the perspectives and development tendencies of GCE were proposed, and the challenges which will be faced while developing available industrial technologies in China were mentioned. [ABSTRACT FROM AUTHOR]

This paper discusses specific properties of textile products that influence plasma-textile interactions and impede both the fundamental understanding and the commercial application of plasma technology in the textile industry: (a) a large specific surface, (b) the three-dimensional porous structure and (c) the presence of impurities at the fiber surface, as well as in the fiber structure. The paper also clarifies the need for "plasma-for-textiles" i.e. a generic approach to the plasma treatment of textiles. [ABSTRACT FROM AUTHOR]

The most promising areas of research in the field of plasma aerodynamics are proposed. On the basis of the presented experimental data obtained recently, the possibilities of using the volumetric force effect on the gas flow in aerodynamic applications, which is realized with the help of near-surface electric discharges, are considered. One of these applications is to increase the length of the laminar section of the boundary layer on the swept wing in order to reduce the aerodynamic drag of the aircraft in the cruise flight mode. The second direction is associated with the control of the three-dimensional separation of the boundary layer on the elements of the mechanization of the swept wing in the take-off and landing modes. The third direction is the reduction of surface friction in the turbulent boundary layer, which is realized on most of the surface of modern near- and supersonic aircraft. The proposed studies are not only of applied, but also of fundamental importance due to the physical complexity of the studied phenomena. [ABSTRACT FROM AUTHOR]

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When it comes to fresh fish, there is a risk of microbial contamination that can deteriorate its quality and pose health risks for consumers. Recently, electric- and pressure-based techniques have emerged as effective methods for eliminating microorganisms in fresh fish while causing minimal changes in the quality. This review paper delves into the applications of these techniques and their significance in ensuring food safety and prolonging the shelf life of fish. Electric-based techniques like pulsed electric fields (PEF) and high voltage electric discharge (HVED) have proven effective in eliminating bacteria from fresh fish while maintaining its sensory properties. On the other hand, pressure-based techniques like high pressure processing (HPP) and hyperbaric storage (HS) use mechanical forces (through pressure) to inactivate microorganisms. Both methods provide microbial control while preserving the sensory and nutritional qualities of fresh fish at a higher level compared to other classical methods, and they are also environmentally friendly. However, more research is necessary to optimize these techniques, such as determining the appropriate processing conditions, understanding microbial inactivation mechanisms, and assessing their impact on fish quality. Additionally, factors like cost-effectiveness, scalability, and regulatory compliance should be considered for successful implementation in the seafood industry. • Emergent technologies for microbe inactivation of fish are discussed. • Electric-based techniques can eliminate bacteria by various mechanisms. • Pressure-based techniques use mechanical forces to inactivate microorganisms. • Both methods preserve the sensory and nutritional qualities of fresh fish. [ABSTRACT FROM AUTHOR]

This paper reports on biofunctionalisation of a poly(lactic acid) (PLA) film by surface activation through cold plasma treatment followed by coating with a chitosan-gelatin xerogel. The UV cross-linking of the xerogel precursor was simultaneously performed with the fixation onto the PLA support. This has a strong effect on surface properties, in terms of wettability, surface free energy, morphology and micromechanical features. The hydrophilic – hydrophobic character of the surface, determined by contact angle measurements, was tuned along the process, passing from moderate hydrophobic PLA to enhanced hydrophilic plasma activated surface, which favors coating adhesion, then to moderate hydrophobic chitosan-gelatin coating. The coating has a Lewis amphoteric surface, with a porous xerogel-like morphology, as revealed by scanning electron microscopy images. By riboflavin mediated UV cross-linking the chitosan-gelatin coating becomes high adhesive and with a more pronounced plasticity, as shown by AFM force-distance spectroscopy. Thus prepared surface-coated PLA supports were successfully tested for growth of dermal fibroblasts, which are known for their induction potential of chondrogenic cells, which is very important in cartilage tissue engineering. [Display omitted] [ABSTRACT FROM AUTHOR]

Many studies have been carried out on the antioxidant effects of medicinal plants in edible oils. One of those plants is turmeric, which, due to its biological and antioxidant compounds such as curcuminoids, has a strong antioxidant effect and prevents oxidation of unsaturated fatty acids (FAs). In this study, turmeric at different levels (5% and 10% w/w) was used to increase the oxidative stability of the milk thistle (Silybum marianum L.) seed oil (MTSO). Additionally, to improve the performance of turmeric, cold plasma (CP) treatment was used at different durations (5 and 10 min). The effect of turmeric on the quality parameters of MTSO was investigated during different storage times (1, 30, and 60 days). The results indicated that the addition of turmeric treated with CP significantly (p < 0.05) decreased the acidity value (AV) (1.00–0.62 mg NaOH/g oil) and the peroxide value (PV) (4.47–3.65 mEq O2/kg oil) and also increased the total phenolic content (1003.23–1116.90 mg/GAE/100 g oil), antioxidant activity, α‐tocopherol, and finally the oxidative stability compared to the control sample and oil containing untreated turmeric. Furthermore, gas chromatography (GC) analysis of the oil sample of the FA profile containing CP‐treated turmeric revealed the higher ratio of unsaturated FAs (i.e., linoleic and arachidonic acid) and lower saturated FA content (palmitic and stearic acid) compared to oil samples containing untreated turmeric. To conclude, CP treatment increased turmeric performance and improved the quality characteristics of MTSO. [ABSTRACT FROM AUTHOR]

In this study, the hot-air drying of caraway seeds was enhanced using two nonthermal physical field technologies: cold plasma (CP) and ultrasonic waves (US). Air drying temperatures of 35, 45, and 55 °C with CP pretreatment exposure times (CPt) of 25 and 50 s were used. When convective drying was accompanied by US, power levels (USp) of 60, 120, and 180 W were applied. Experimentally, the most effective contribution was found by using both CP pretreatment (25 s) and US (180 W), in which the maximum decreases of 31% and 39% were estimated for the drying period and specific energy consumption, respectively. The total color change, the rupture force, TPC, TFC, and antioxidant capacity were also estimated for evaluating the quality of dried products. In a CP-US-assisted drying program (25 s, 180 W), the minimum change in color and the rupture force were found to be 6.40 N and 20.21 N, respectively. Compared to the pure air drying, the combined application of CP and US resulted in a mean increase of 53.2, 43.6, and 24.01% in TPC, TFC, and antioxidant capacity of extracts at the temperature of 35 °C. Based on the response surface methodology (RSM) approach and obtained experimental data, accurate mathematical predictive models were developed for finding the optimal drying condition. The optimization process revealed that 39 °C, 180 W, and 23 s resulted in a desirability of 0.78 for drying caraway seeds. [ABSTRACT FROM AUTHOR]

Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preserving the traditional character and typicality of the product. Lately, winemakers are implementing a range of physical non-thermal (ultrasound technology and cold plasma technology) and thermal (microwave treatment) processes to streamline and optimize winemaking technologies, reduce costs, speed up production, and improve sustainability. This study examines the existing literature regarding the effects of various physical approaches on the quality of wines. Scientific articles are concentrating on enhancing the extraction of phenolic compounds and other active compounds—especially those that contribute positively to wine quality. The reviewed literature only offers a limited amount of information on this subject; further investigation is required to determine the significance, applicability, and efficacy of thermal and non-thermal procedures in the wine industry. [ABSTRACT FROM AUTHOR]

Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food at cold chain temperatures is rare. This work investigated the bacterial inactivation effect of CP on beef at typical cold storage temperatures of 4 and −18 °C and room temperature (25 °C). The reactive species in CP were indirectly tested by evaluating O3, NO3− and NO2− in cold plasma-activated water (PAW), which indicated the highest concentrations of reactive species in CP at 25 °C and the lowest at −18 °C. The bactericidal efficacy of CP treatment against beef inoculated with Escherichia coli at −18 °C, 4 °C, and 25 °C was 30.5%, 60.1%, and 59.5%, respectively. The 4 °C environment was the most appropriate treatment for CP against beef, with the highest bactericidal efficacy and a minor influence on beef quality. The indirect CP treatment had no significant effect on the texture, color, pH, or cooking loss of beef at −18 °C. CP shows significant potential for the efficient decontamination of food at cold chain temperatures. [ABSTRACT FROM AUTHOR]

Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, pulsed electric field, ultra-high pressure homogenization, and, more recently, cold plasma are some of the best examples currently being explored. This article provides an overview of the latest scientific research into these five non-thermal technologies and their current status in relation to winemaking. By exploring the potential applications of these technologies, it becomes possible to enhance extraction, shorten maceration time, inactivate microorganisms and oxidative enzymes, reduce the addition of chemical additives, accelerate aging, improve wine quality, and much more. However, further experiments are necessary to better comprehend the short- and long-term impacts on the overall quality of the wines produced, especially in terms of sensory characteristics and consumer acceptance. Optimizing processing conditions and scaling up are also of paramount importance to ensure better performance of these technologies at the various stages of winemaking. Additionally, a combined technologies approach has been highlighted as one of the future directions to overcome the limitations of processing with a single technology. [ABSTRACT FROM AUTHOR]

In‐package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post‐process contamination and extending the shelf‐life (SL) of perishable food products, such as fresh fish. In the present study, four in‐package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low‐permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB‐N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43 log CFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB‐N production was slightly reduced in CAP‐treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in‐package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. Practical Application: In‐package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf‐life can be extended through minimal processing. The food industry could benefit from in‐package CAP technology as it is a cost effective nonthermal processing method while preventing post‐processing contamination of the products. Although in‐package CAP processing has not been extensively tested on fish, this study examined the quality and shelf‐life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments. [ABSTRACT FROM AUTHOR]

IntroductionGrape is a major horticultural crop with a high nutritional value in the world. The optimal geographic and climatic conditions in Iran have positioned it as one of the most important regions for grape cultivation in the world. Black rot, caused by Aspergillus niger, is a highly destructive fungal disease that affects the grapes by targeting wounded areas. It causes crushing of the grapes, the falling of berries, and reduces transportation and storage properties (Ponsone et al., 2011). Various methods, such as fumigating bunches with sulfur dioxide and storing them in a modified atmosphere, have been used to control fungal rot and prolong the shelf life of grapes. However, each method has its limitations. Grape fumigation with sulfur gas is harmful to human health (Duarte-Sierra et al., 2016) and the efficiency of modified atmospheric storage on rot control and maintaining the quality of grapes depends on the type of variety, storage temperature, and especially gas concentration (Himelrick, 2003).Given the lack of efficiency in traditional methods, it is imperative to introduce modern techniques that can effectively disinfect microorganisms. These advanced methods offer several advantages, including the preservation of crop quality, an increase in crop shelf life, the promotion of good health, and substantial economic benefits. A technique of this type includes using non-thermal (cold) plasma (NTP) technology to eliminate food microorganisms (Bourke et al., 2018). The effect of cold plasma at atmospheric pressure on the reduction of bacterial populations in food products such as lettuce, tomato, strawberry, and cherry tomato has been reported (Bermúdez-Aguirre et al., 2013; Pasquali et al., 2016; Ziuzina et al., 2014). Research has shown that cold plasma can effectively inactivate Aspergillus in various orchard and agricultural products (Butscher et al., 2016; Ghorashi et al., 2020; Selcuk et al., 2008). The effect of cold plasma on the quality characteristics of the product during the post-harvest period has also been investigated. Blueberries treated with cold plasma for less than 15 minutes showed remarkable results: after 10 days, the fruit exhibited reduced lipid peroxidation and darkening, with no impact on the total anthocyanin content, pH, or firmness of the product (Hu et al., 2021). In a study by Rana et al. (2020), it was found that subjecting strawberries to 15 minutes of cold plasma with packaging after 5 days of storage at 25°C had no significant impact on pH, TSS, and moisture content of the fruit.The review of the literature reveals the absence of research on fungal disease control and grape quality evaluation following the use of NTP. This study aims to investigate the efficiency of plasma treatment in reducing the infection with Aspergillus fungi, along with examining the physical, chemical, and mechanical properties of Fakhri grape.Materials and MethodsThis research was conducted as a completely randomized design in a factorial experiment at four plasma levels (0, 10, 20, and 40 s) and five storage periods (1, 2, 3, 4, and 5 weeks) with three replications at 4°C. A plasma generator was first designed and manufactured in this study. A specifically designed and fabricated plasma application probe was also developed for grape berries. The individual grape berries were then sterilized with 1% sodium hypochlorite under a laminar hood for 2 minutes. Afterward, they were rinsed three times with sterile distilled water to remove any remaining disinfectant residue from their surfaces. Sterilized berries were immersed in Aspergillus spore suspension with 105 spores.ml-1 concentration. Finally, all samples were dried on paper filters and prepared for different plasma treatment durations (0, 10, 20, and 40 s). The treated samples were stored at 4°C, and the infection percentage and microbial load were measured on a weekly basis. To assess the preservation quality, chemical parameters such as pH, TSS, and TA, physical parameters (color change and weight loss), and mechanical properties were measured every week. Additionally, thermal imaging was performed weekly.Results and DiscussionPlasma application during storage significantly reduced the infection percentage and microbial load in Aspergillus-inoculated samples. At the end of the storage period, the infection percentage and microbial load in the 40-second plasma treatment were 5% and 2.5 CFU g-1 respectively, while in the control group, the infection percentage was 100% and the microbial load was 4 CFU g-1. At the end of the storage period, the lowest pH level in the plasma was observed for 40 s plasma. This could be attributed to effective contamination control, as fungal contamination leads to alkalization of the environment. The highest amount of TSS was also observed in control and 40 s plasma. But in the 10 and 20 s plasma treatment, the process of changes was gradual and not significant. The higher TSS level of control and 40 s plasma can be due to the weight loss caused by the spread of contamination and moisture leakage caused by damage to the tissue. This decrease in moisture leads to an apparent increase in the TSS index. Research has shown that plasma primarily affects the surface characteristics of products, and when applied with the appropriate voltage and duration, it does not alter the internal chemical properties (Hu et al., 2021). Over time, weight loss increased in all treatments. This increasing trend during the storage period is higher in control and 40 s plasma compared to 10 and 20 s plasma. Therefore, the weight loss in the control can be due to the spread of contamination and aging of the product over time. However, the weight loss in the 40-second plasma treatment can be due to the destruction of the fruit tissue caused by longer duration of the plasma application.In the current research, by increasing the duration of plasma application to 40 s, a significant decrease in L*, a*, and b* indices and an overall change in the color of the product was observed. Research shows that in blueberries, inappropriate duration of plasma treatment causes the loss of wax on the fruit surface and leads to darkening of the product (Hu et al., 2021). The highest and lowest changes in temperature drop were observed in the control treatment (5°C) and 10 and 20 s plasma (3 and 3.5°C, respectively). According to research, an increase in fungal contamination leads to a decrease in humidity, increases weight loss, and subsequently a decrease in product temperature. A decline in mechanical characteristics was noted for the control and plasma treated samples during the storage period. The lowest value for indicators was observed in the 40 s plasma treatment. However, no significant difference was observed in samples treated with plasma for less than 20 seconds compared to the control group up to the middle of the storage period. According to a report by Misra et al. (2014), plasma application can reduce tissue softness. Therefore, optimizing its plasma duration and intensity is very important (Pan et al., 2021). ConclusionOur experiments aimed to investigate the effect of NTP treatment on controlling Aspergillus infections while preserving the quality properties of Fakhri grapes. The obtained results are important for two main reasons. Firstly, an innovative probe was designed for plasma applications, specifically tailored to the shape and size of individual grapes in order to thoroughly cover them with plasma. Secondly, application of plasma was carried out for the first time and yielded valuable results, indicating that this technique can control fungal infections and preserve the chemical, physical, and mechanical properties of grapes.

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

Abstract In this paper we investigate the influence of cold plasma as novel method on the external otitis treatment which is a frequent cause of earache. 24 infected external auditory canals in 24 rats were categorized in four experimental groups including control, plasma exposed, ciprofloxacin drug and mixed of plasma-ciprofloxacin groups. In plasma group, dielectric barrier discharge was employed as the source of cold plasma in 5 days. All rats were observed with otoscope daily and a scoring system was used to evaluate swelling and effusion of the ear canal. Number of colonies in microbiological culture were counted in each group during the first 5 days after treatment. For the multiple group comparisons of swelling and effusion measured in the external auditory canal, Kruskal–Wallis analysis was applied and one-way anova and Kruskal–Wallis analysis was used for the statistical analysis of the results of the cultures in different days. Also, Tukey and Mann–Whitney tests was applied for multiple comparisons. Our findings show that swelling and effusion were obviously reduced in plasma group compared to control group (P

In this paper, core–shell structured (ZnSe) is prepared bio synthesis by cold plasma technique under atmospheric pressure with an exposure time of 3 min and a gas flow rate of 3 L/min. Films' structural characteristics and morphological characterization were investigated by X-ray diffractometer, atomic force microscopy (AFM) and scanning electron microscopy (FE-SEM). In addition, parameters like crystal size were calculated. Results showed XRD patterns exhibit structure of polycrystalline of preferential orientation (111) direction. SEM technique shows that the nanoparticles presented are spherical. AFM image verified film-formed spherical particles distribute uniformly. The antibacterial diffusion method property of these nanoparticles was performed against Gram-negative bacteria of Escherichia coli and Gram-positive bacteria of Staphylococcus aureus, showing good control of said bacteria. The maximum level of inhibition was found in coli form bacteria with an average inhibition zone diameter with S. aureus, implying an increasing trend with increasing/decreasing loading volume of NC volume. Therefore, these nanomaterials, which can be prepared in a simple and cost-effective way, may be suitable for new types of germicidal materials. [ABSTRACT FROM AUTHOR]

This paper presents the results of using cold plasma to treat surface water for domestic use purpose. Experimental results showed that cold plasma was an effective method for destroying bacteria in water. After treatment with cold plasma, concentration of coliform and Escherichia coli dramatically reduced. Besides, cold plasma significantly removed water odor, increased dissolved oxygen and decreased the concentration of chemical oxygen demand. However, cold plasma significantly raised the concentration of nitrite and nitrate. Other disadvantages of treating with cold plasma were conductivity increase and pH reduction. Pretreatment steps of coagulation, flocculation, sedimentation and sand filtration followed by disinfection with cold plasma exhibited a high efficiency in surface water treatment. All parameters of surface water after treatment by using the prototype satisfied with the allowance standard of domestic water quality. [ABSTRACT FROM AUTHOR]

Efficient generation of ozone by cold atmospheric plasmas is interesting for sterilisation and decontamination of thermally-sensitive surfaces. This paper presents a study of robust coplanar dielectric barrier discharge (DBD) for generating atmospheric pressure plasma in synthetic air and in oxygen. The atmospheric plasma generated by coplanar DBD in synthetic air showed considerably high ozone production of 2.41 g/h (2.25 slm, 45 W), while the production yield and energy cost were 54 g/kWh and 40.9 eV/molecule. The use of oxygen instead of synthetic air, at much lower discharge power (2.25 slm, 17 W), maintained the ozone production of 2.35 g/h, whereas the production yield significantly increased to 138 g/kWh with a corresponding energy cost of 12.9 eV/molecule. The temperature of coplanar DBD ceramics in synthetic air (45 W) and oxygen (17 W) plasma generation (continuous alternating-current operation) showed temperatures below 70 °C and 30 °C, respectively. The rotational temperatures obtained from optical emission spectroscopy indicated similar gas temperatures in the thin plasma layer close to the surface of the DBD ceramics. The low temperature of the plasma–ceramics interface evidences the applicability of coplanar DBD for the contact treatment of thermally sensitive surfaces where a high concentration of ozone is required. [ABSTRACT FROM AUTHOR]

The aim of this paper was to assess the effectiveness, safety, stability, and mechanism of tooth whitening using a direct current cold atmospheric pressure air plasma microjet (PMJ) with the assistance of whitening gels (blank or containing 3% H2O2). The results were compared with those obtained from teeth treated with blank gel only and with gel containing 35% H2O2 in a cold light bleaching system. Tooth whitening effectiveness right after various treatments as well as 18 months after treatment was evaluated via CIELAB colorimetry. Type K thermocouple, scanning electron microscope and energy dispersive spectroscopy were employed to study the temperature of pulp chamber, tooth surface morphology, and elemental composition of enamel surface, respectively. Teeth in the plasma groups were effectively whitened in 5 min, though no significant difference was observed between the two plasma groups. Pulp chamber temperature was shown to remain below 35 °C. Morphological and surface elemental analysis showed similar changes to tooth enamel in the plasma groups and in the cold light group. These observations suggested that PMJ with blank gel was more effective for tooth whitening with acceptable safety and good stability. Optical emission spectroscopy results revealed that reactive oxygen species, such as O, •OH, and NO, in plasma may play a dominant role in the process of plasma tooth whitening. [ABSTRACT FROM AUTHOR]

Spores are the main dormant forms of some bacteria under harsh environment conditions, which are widely distributed in nature. Bacterial spores have a rigid structure, which helps resist to environmental stresses such as heat and ultraviolet radiation. At present, it is difficult to inactivate bacterial spores by the conventional sterilization methods used in the food industry. Therefore, bacterial spores are one of the most important factors influencing the food safety. In recent years, the application of non-thermal processing technologies in killing spores has received great deal of attention. Cold plasma is a novel non-thermal physical sterilization technology, which has a broad application prospect in the food industry due to its various advantages such as high bactericidal efficiency, low energy consumption, and secondary pollution-free. In this paper, the application of cold plasma in the inactivation of bacterial spores in foods is reviewed, and the underlying mechanisms are also summarized in detail. Moreover, the effects of diverse factors on cold plasma-induced spores inactivation are analyzed, and the future research direction is also prospected. This article provides important theoretical basis for the practical application of cold plasma in food safety and quality control.

Abstract: Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low‐molecular‐weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma‐reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time‐dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food. [ABSTRACT FROM AUTHOR]

As an innovative technology in biological applications, cold plasma is widely used in oral treatment, tissue regeneration, wound healing, and cancer therapy, etc., because of the adjustable composition and temperature which allow the plasma to react with bio-objects safely. Reactive oxygen species (ROS) produced by cold plasma regulate cell activity in an intensity- and time-dependent manner. A low level of ROS produced by cold plasma treatment within the appropriate intensities and times promotes proliferation of skin-related cells and increases angiogenesis, which aid in the acceleration of the wound healing process, while a high level of ROS produced by cold plasma treatment performed at a high intensity or over a long period of time inhibits the proliferation of endothelial cells, keratinocytes, fibroblasts, and cancer cells. Moreover, cold plasma can regulate stem cell proliferation by changing niche interface and producing nitric oxide directly. However, the molecular mechanism of cold plasma regulating cell activity and its potential application in the field of animal husbandry remain unclear in the literature. Therefore, this paper reviews the effects and possible regulatory mechanisms of cold plasma on the activities of endothelial cells, keratinocytes, fibroblasts, stem cells, and cancer cells to provide a theoretical basis for the application of cold plasma to skin-wound healing and cancer therapy. In addition, cold plasma exposure at a high intensity or an extended time shows excellent performances in killing various microorganisms existing in the environment or on the surface of animal food, and preparing inactivated vaccines, while cold plasma treatment within the appropriate conditions improves chicken growth and reproductive capacity. This paper introduces the potential applications of cold plasma treatment in relation to animal-breeding environments, animal health, their growth and reproduction, and animal food processing and preservation, which are all beneficial to the practice of animal husbandry and guarantee good animal food safety results.

R.F. Stebbings and F.B. Dunning were the editors of Rydberg States of Atoms and Molecules. Issued in 1983, this book actually reflected the emergence of a new field in atomic and molecular physics, which subsequently resulted in a number of applications in academic sciences and technology. In this paper, we analyze the results obtained in recent years for ionization processes in collisions of heavy particles with the participation of Rydberg atoms in a wide energy range. These results have been actively used in modern applications of atomic physics. In addition, we consider the influence of nonlinear resonant interaction of Rydberg complexes with electromagnetic waves on the rate of propagation of satellite signals in the atmosphere [ABSTRACT FROM AUTHOR]

Wood modification is an excellent and increasingly used method to expand the application of woody materials. Traditional methods, such as chemical or thermal, have been developed for the targeted improvement of some selected properties, unfortunately typically at the expense of others. These methods generally alter the composition of wood, and thus its mechanical properties, and enhance dimensional stability, water resistance, or decrease its susceptibility to microorganisms. Although conventional methods achieve the desired properties, they require a lot of energy and chemicals, therefore research is increasingly moving towards more environmentally friendly processes. The advantage of modern methods is that in most cases, they only modify the surface and do not affect the structure and mechanical properties of the wood, while reducing the amount of chemicals used. Cold plasma surface treatment is one of the cheapest and easiest technologies with a limited burden on the environment. In this review, we focus on cold plasma treatment, the interaction between plasma and wood compounds, the advantages of plasma treatment compared to traditional methods, and perspectives. [ABSTRACT FROM AUTHOR]

In this paper, a cold plasma process was employed for the removal of amoxicillin (AM) and total organic carbon (TOC) from real hospital wastewater in Vietnam via the statistical design of a central composite design (CCD), with three factors of initial pH, applied voltage, and reaction time, respectively. Under optimal treatment conditions of a reaction time of 36.5 min, initial pH of 10.5, and an applied voltage of 36.5 kV, a good TOC removal efficiency of ~72.4% as well as most of the amoxicillin was eliminated. In addition, theoretical approaches (e.g., DFT and NBO calculations) revealed the proposed major degradation pathways of AM and the final mineralization to H2O, CO2, SO4 2-, and NO3 -. The obtained results demonstrate the potential of employing a cold plasma process for the treatment of pharmaceutical-containing wastewater. [ABSTRACT FROM AUTHOR]

Whistler waves propagating nearly parallel to the ambient magnetic field experience a nonlinear instability due to transverse currents when the background plasma has a population of sufficiently low energy electrons. Intriguingly, this nonlinear process may generate oblique electrostatic waves, including whistlers near the resonance cone with properties resembling oblique chorus waves in the Earth's magnetosphere. Focusing on the generation of oblique whistlers, earlier analysis of the instability is extended here to the case where low-energy background plasma consists of both a "cold" population with energy of a few eV and a "warm" electron component with energy of the order of 100 eV. This is motivated by spacecraft observations in the Earth's magnetosphere where oblique chorus waves were shown to interact resonantly with the warm electrons. The main new results are: 1) the instability producing oblique electrostatic waves is sensitive to the shape of the electron distribution at low energies. In the whistler range of frequencies, two distinct peaks in the growth rate are typically present for the model considered: a peak associated with the warm electron population at relatively low wavenumbers and a peak associated with the cold electron population at relatively high wavenumbers; 2) overall, the instability producing oblique whistler waves near the resonance cone persists (with a reduced growth rate) even in the cases where the temperature of the cold population is relatively high, including cases where cold population is absent and only the warm population is included; 3) particle-in-cell simulations show that the instability leads to heating of the background plasma and formation of characteristic plateau and beam features in the parallel electron distribution function in the range of energies resonant with the instability. The plateau/beam features have been previously detected in spacecraft observations of oblique chorus waves. However, they have been attributed to external sources and have been proposed to be the mechanism generating oblique chorus. In the present scenario, the causality link is reversed and the instability generating oblique whistler waves is shown to be a possible mechanism for formation of the plateau and beam features. [ABSTRACT FROM AUTHOR]

The optimal conditions for polyphenol extraction from potato peel using conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) methods were predicted to estimate the highest amounts of polyphenols by exploiting a response surface methodology (RSM). The effects of several independent variables, including extraction time, type, and concentration of solvents, on responses (yield, phenolic, flavonoid, and antioxidant activity) were investigated. In the next stage, the potato peel extract (PPE) was incorporated into the low-density polyethylene (LDPE) using plasma treatment to produce an active polymeric film containing natural antioxidants. Polynomial models were significantly fitted to the experimental data based on the Design-Expert software. The highest amounts of responses including yield (9.54%), total phenolic content (TPC) (969.22 mg GAE/100 g dried weight (DW)), total flavonoid content (TFC) (266.53 mg QE/100 g DW), and DPPH (92.36%) in the UAE method, and yield (8.88%), TPC (701.73 mg GAE/100 g DW), TFC (167.4 mg QE/100 g DW), and DPPH (72.28%) in the CSE method were achieved under optimal conditions. Overall, a good agreement between predicted and experimental values was observed under optimal conditions. Besides, the ATR-FTIR results showed the proper attachment of polyphenol compounds on the LDPE using plasma treatment. [ABSTRACT FROM AUTHOR]

A promising pollution control technology is cold plasma driven chemical processing. The plasma is a pulsed electric gas discharge inside a near atmospheric-pressure-temperature reactor. The system is energized by a continuous stream of very short high-voltage pulses. The exhaust gas to be treated flows through the reactor. The methods applied involve the development of robust cold plasma systems, industrial applications and measuring technologies. Tests of the systems were performed at many industrial sites and involved control of airborne VOC (volatile organic compound) and odor. Electrical, chemical and odor measuring data were collected with state-of-the-art methods. To explain the test data an approximate solution of global reaction kinetics of pulsed plasma chemistry was developed. It involves the Lambert function and, for convenience, a simple approximation of it. The latter shows that the amount of removal, in good approximation, is a function of a single variable. This variable is electric plasma power divided by gas flow divided by input concentration. In the results sections we show that in some cases up to 99% of volatile pollution can be removed at an acceptable energy requirement. In the final sections we look into future efficiency enhancements by implementation of (sub)nanosecond pulsed plasma and solid state high-voltage technology and by integration with catalyst technology. [ABSTRACT FROM AUTHOR]

Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies. [ABSTRACT FROM AUTHOR]

The low temperature plasma (LTP) technique is used widely to modify polymer and textile materials. This paper describes the development of a plasma system for textile treatment. Polypropylene (PP) has a very low value of the surface free energy (approximately 20–25 mJ/m2). Due to low surface energy, Polypropylene has very weak hydrophilic properties. By controlling the plasma variables, such as the nature of gas, the discharge power, the pressure and the exposure time, a great variety of surface effects can be generated. In this paper, we report the effect of cold plasma of O2 and N2 gases at various time of exposure on the dyeing and physical properties of PP fabrics. The results show a significant increase in the color depth upon dyeing after treating PP fabrics with low temperature plasma of O2 and N2. For comparing the amount of fabrics dye exhaustion, we have used reflective spectrophotometer. The morphology of the modified surfaces has also been investigated using scanning electron microscopy (SEM). And also FTIR was used to examine the functional groups of the corresponding samples. [ABSTRACT FROM AUTHOR]

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Cold plasma is an emerging novel non-thermal technology in the sector of food processing. In the present review we will discuss the recent scientific reports on properties of cold plasma treated starches. For industrial use native starch is subject to modification to enhance the properties. This paper reviews on the mechanism of starch modification by plasma reactive species, briefly discussing its effects on properties. The effect of cold plasma on starches depends on the type of feed gas, voltage applied and treatment time. The alteration in the properties is mainly due to depolymerization and cross linking of amylose and amylopectin side chains. After plasma treatment there is decrease in molecular weight, viscosity, and gelatinization temperatures. Plasma etching increased the surface energy and enhanced the hydrophilicity of the starch granules. We can conclude that cold plasma is as alternative technology to modify the properties of starch. [ABSTRACT FROM AUTHOR]

The paper provides a tutorial to the conceptual layout of a self-consistently coupled Particle-In-Cell/Test-Particle model for the kinetic simulation of sputtering transport in capacitively coupled plasmas at low gas pressures. It explains when a kinetic approach is needed and which numerical concepts allow for capturing the often observed nonequilibrium behavior of the charged and neutral particles. At the example of a generic sputtering discharge, both the fundamentals of the applied Monte Carlo methods as well as their conceptual details are elaborated on. Finally, two assumptions that are often exploited in the context of sputtering transport simulations, namely on the energy distribution of impinging ions as well as on the test particle approach, are validated for the proposed example discharge. [ABSTRACT FROM AUTHOR]