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 (including 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.
Keywords: Bacteria; Cold plasma; Fungi; Solanum tuberosum; Storage.
Copyright© 2024 The Authors. Published by Tehran University of Medical Sciences.