Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies
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The magnitude of CP effects on CW is highly dependent on treatment conditions, including voltage, treatment time, and gas composition.
“Nevertheless, the magnitude of these effects is highly dependent on the treatment conditions, including voltage, treatment time, and gas composition.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters.
“Several studies have demonstrated that CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters [64,65,66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
Processing CW with cold plasma generated in air did not affect pH but reduced TTA, whereas CP generated in M65 (65% O2, 30% CO2, 5% N2) lowered pH without affecting TTA.
“Mahnot, Mahanta, Farkas, Keener, and Misra [67] demonstrated that processing CW with cold plasma generated in air did not affect the pH but reduced the TTA, whereas CP generated in M65 (65% O2, 30% CO2, 5%N2) lowered the pH without affecting the TTA.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
CP achieved a reduction of approximately 1-2 log (CFU/mL) in natural or inoculated microbial load in CW.
“When considering microbial safety, CP has been shown to achieve a reduction of approximately 1–2 log (CFU/mL) in natural or inoculated microbial load [66,67,68].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
With the addition of 400 ppm citric acid to CW prior to CP treatment, a minimum reduction of 5 log (CFU/mL) in inoculated E. coli, L. monocytogenes, and Salmonella, as well as a shelf life of 48 days at 5 °C, was achieved.
“A minimum reduction of 5 log (CFU/mL) in inoculated E. coli, L. monocytogenes, and Salmonella, as well as a shelf life of 48 days at 5 °C, was achieved with the addition of 400 ppm of citric acid to CW prior to CP treatment [66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
This level of CP inactivation is insufficient to ensure a satisfactory shelf life for CW under refrigerated conditions.
“However, this level of inactivation is insufficient to ensure a satisfactory shelf life for CW under refrigerated conditions [64,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [67]
Cites
The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water
Yong, J. W. H., Ge, L., Ng, Y. F., & Tan, S. N. (2009) · Molecules · doi:10.3390/molecules14125144 · Cited by 753 · see citing works
Xu, L., Garner, A. L., Tao, B., & Keener, K. M. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1947-7 · Cited by 205 · see citing works
Self-citationJackson, J. C., Gordon, A., Wizzard, G., McCook, K., & Rolle, R. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1783 · Cited by 136 · see citing works
Mahnot, N. K., Kalita, D., Mahanta, C. L., & Chaudhuri, M. K. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.06.040 · Cited by 39 · see citing works
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Cold plasma technology: Reshaping food preservation and safety
Kaur, S., Kumar, Y., Singh, V., Kaur, J., & Panesar, P. S. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110537 · Cited by 98 · see citing works
Basak, S., Jha, T., & Chakraborty, S. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103302 · Cited by 21 · see citing works
Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025) · Foods · doi:10.3390/foods14091503 · Cited by 12 · see citing works
- Authors
- Mahnot, N. K., Mahanta, C. L., Farkas, B. E., Keener, K. M., & Misra, N. N.
- Affiliations
- Tezpur University (IN)
- Purdue University West Lafayette (US)
- Iowa State University (US)
- Corresponding author
- Keener, Kevin M.
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2019-12
- Volume
- 106
- Pages
- 106678
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2950887561
- Cited by
- 63
- References
- 4
- Citations by year
- 2026: 6 · 2025: 12 · 2024: 8 · 2023: 9 · 2022: 13 · 2021: 11 · 2020: 3 · 2019: 1
- FWCI
- 4.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Funders
- Purdue University
- IIE (15151385)
- Topics
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- cold atmospheric plasma, tender coconut water, Escherichia coli inactivation, Listeria monocytogenes inactivation, shelf life extension, citric acid, vitamin C, optical emission spectroscopy, Arrhenius model, cold storage
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