Cold plasma technology for food surfaces decontamination

This research plan was designed to approach the topic of emergent non-thermal food process (cold plasma) applied to eliminate hazardous microbial contaminants of food surfaces (e.g., Portuguese traditional cured meat sausages), focusing on the quality and shelf life set up. 

It is expected to be innovative in the study of the impact of cold plasma at the structural level of target microorganisms, namely filamentous fungi which are risky contaminants and spoilers of this type of food matrixes, contributing to knowledge advances in the area of emergent and sustainable technologies and safe food processing, facing challenges and new research opportunities that can be linked to industrial stakeholders. 

The main objective of this project is to contribute to the advancement of knowledge of the effect of cold plasma at the cellular structures of certain food-contaminant microorganisms. It is intended to assess the mechanisms involved that can lead (or not) to a safe inactivation or regeneration of their biological activity, survival or growth. Additionally, the effect of plasma will be evaluated on those microorganisms adhered to the surface of a food product, studying the cellular changes/damages caused and their viability to recover during a storage period. Studies of the impact of cold plasma in key-quality attributes of the product, such as colour, aroma, texture, will be assessed by analytical methods and sensory analyses. 

The innovativeness of Plasma4Food lies strongly in these points, as studies of the effects of cold plasma on microorganisms’ structures are not conveniently studied, particularly in cells that are reversibly damaged, and which can recover and multiply if favourable conditions may occur. 

Research may proceed with different products, e.g., cured cheeses are also noteworthy targets. Another attractive and emergent item is the use of nuclear instruments and advanced imaging techniques in the 3-D space (X-ray computed tomography and hyperspectral microscope imaging) to investigate cellular/structural alterations of microbial contaminants and food tissues when plasma technology is applied to different food matrixes.

It is expected to include in the team researchers under different contexts, such as undergraduate students from ESB-UCP or ones engaged by international mobility programs, and Master and/or Ph.D. students.

Agenda 2030: Expected results of this project will contribute to reaching the Sustainable Development Goals 3 (Good Health and Well-Being) and 9 (Industry, Innovation and Infrastructure) of 2030 Agenda. By developing safe food processes, it is expected to reduce risky food contaminations that are threats to human health. Also, cold plasma is considered an emergent technology that will drive the innovation of traditional industrial food processes. In addition, cold plasma can be considered a green technology that does not produce harmful chemical by-products, which is a positive point from an environmental and well-being perspectives.