Microbial Decontamination of Fresh-Cut Carrots via Cold Atmospheric Plasma Treatment: Effect on Physicochemical and Nutritional Properties During Storage

Abstract

The extension of shelf-life and enhancement of the safety and quality of fresh-cut ready-to-eat vegetables is an ongoing public health concern. The present study investigated the efficacy of cold atmospheric plasma (CAP) treatment for the decontamination of fresh-cut carrots inoculated with Escherichia coli. An atmospheric plasma jet system operating at 1 kVA was utilized for treatment with varying plasma jet nozzle to sample distances (10–40 mm), exposure times (10–60 s) and either argon or dry air at 3 bar as working gases. It was demonstrated that both working gases achieved more than 4 log reductions in E. coli within 60 s of treatment while maintaining carrot surface temperatures below 50 °C. During 3-week storage at 4 °C, the immediate effects of plasma treatment on quality parameters were found to be minimal, with no significant changes observed in color (ΔE < 3.0) parameters, β-carotene content, ascorbic acid levels, total phenolic content (TPC), or total antioxidant activity (TAA) following either treatment. Additionally, plasma-treated carrots retained their firmness, showing no significant texture loss, whereas untreated controls experienced a firmness decline of approximately 9% by the end of storage. Notably, TPC increased by up to 41%, and TAA increased significantly (p < 0.05) in plasma-treated samples during storage, especially in dry air plasma-treated carrots. These results demonstrated that CAP treatment can be successfully applied for rapid inactivation of E. coli on fresh-cut carrot surfaces while preserving original quality characteristics during refrigerated storage, offering potential as non-thermal preservation technology for fresh produce.