Investigating the effect of cold atmospheric plasma treatment on the microbial load of raw potato slices

Leila Nateghi; Elahesadat Hosseini; Fatemehsadat Mirmohammadmakki

doi:10.18502/ijm.v16i1.14872

Leila Nateghi Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Elahesadat Hosseini Department of Chemical Engineering, Payame Noor University, Tehran, Iran
Fatemehsadat Mirmohammadmakki Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

DOI: https://doi.org/10.18502/ijm.v16i1.14872

Keywords: Bacteria; Cold plasma; Fungi; Storage; Solanum tuberosum

Abstract

Background and Objectives: Potatoes (Solanum tuberosum), as starchy plants, have been highly esteemed for their rich supply of nutrients. Numerous studies have investigated the potential health benefits of potatoes and explored potential solutions. Among these considerations, the discussion regarding microbial contaminants has remained an important topic. Materials and Methods: The present study used cold atmospheric plasma (CAP) to evaluate the microbial quality (includ- ing mesophilic and psychrotrophic bacteria and mold and yeasts) of raw potato slices during a 14-day storage period. To achieve this goal, the duration of CAP exposure was set at 5, 10, and 15 min, utilizing an electric voltage of 60 kV and a specific frequency of 20 kHz.

Results: The findings revealed the effectiveness of CAP pre-treatment in inhibiting microbial growth over the 14 days when compared to the control sample (untreated sample), with a statistically significant difference (P < 0.05). Moreover, with an extension of the CAP exposure duration to 15 min, there was a significant reduction in the logarithmic count of mesophilic, psychrotrophic microorganisms, molds, and yeasts (4.95, 2.85, and 2.22CFU/g, respectively) in comparison to the control groups (7.5, 5.62, and 5.5CFU/g) on days 0, 7, and 14 of the storage periods (P < 0.05).

Conclusion: The results of this study highlight the potential of CAP pre-treatment on reducing the microbial load in raw potato slices prior to frying, which could potentially influence the overall quality of potato-based products.