The non-thermal plasma (NTP) treatment of food products as an alternative for thermal processing has been investigated over the last few years. This quasi-neutral gas contains a wide variety of reactive oxygen and nitrogen species (RONS), which could be lethal for bacterial cells present in the product. However, apart from only targeting bacteria, the RONS will also interact with components present in the food matrix. Therefore, these food components will protect the microorganisms, and the NTP treatment efficiency will decrease. This effect was investigated by supplementing a plain agar medium with various representative food matrix components. After inoculation with Escherichia coli O157:H7 (STEC) MB3885, the plates were treated for 30 s by a multi-hollow surface dielectric barrier discharge (MSDBD) generated in either dry air or air at 75% humidity, at constant power (25.7 ± 1.7 W). Subsequently, the survival of the cells was quantified. It has been found that the addition of casein hydrolysate (7.1 ± 0.2 m%), starch (2.0 m%), or soybean oil (4.6 m%) decreased the inactivation effect significantly. Food products containing these biomolecules might therefore need a more severe NTP treatment. Additionally, with increasing humidity of the plasma input gas, ozone levels decreased, and the bactericidal effect was generally less pronounced.
Keywords: bacterial inactivation; cold plasma; food matrix; lipid oxidation; multi-hollow SDBD; non-thermal technologies.