Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F21%3A43923420" target="_blank" >RIV/60461373:22340/21:43923420 - isvavai.cz</a>

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12919" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12919</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfs.12919" target="_blank" >10.1111/jfs.12919</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies

Popis výsledku v původním jazyce

This review tries to introduce the novel and promising technology of the nonthermal plasma against different viruses and virus surrogates, which can trigger food infections and gastroenteritis. It has been reported that the noroviruses are responsible for 21 million cases of gastrointestinal illness annually just in the United States. The article is divided into the introduction for nonthermal plasma, its antiviral mechanism, and the most effective parameters on its antiviral functionality. This technology offers many advantages, including simple in designing, leaving no toxic residues, fast processing, and no thermal degradation of samples. According to the accomplished studies, the exposure distance, processing time, and generated amount of reactive species, particularly singlet oxygen are the main parameters affecting the performance of nonthermal plasma against food viruses. Especially, the capsid and genome of viruses seem to be under influence of nonthermal plasma. Deformation of the capsid envelope through oxidation and damage to the sugar phosphate backbone of viral RNA and DNA are considered the most important factors of reactive species generated by nonthermal plasma on viruses.

Název v anglickém jazyce

Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies

Popis výsledku anglicky

This review tries to introduce the novel and promising technology of the nonthermal plasma against different viruses and virus surrogates, which can trigger food infections and gastroenteritis. It has been reported that the noroviruses are responsible for 21 million cases of gastrointestinal illness annually just in the United States. The article is divided into the introduction for nonthermal plasma, its antiviral mechanism, and the most effective parameters on its antiviral functionality. This technology offers many advantages, including simple in designing, leaving no toxic residues, fast processing, and no thermal degradation of samples. According to the accomplished studies, the exposure distance, processing time, and generated amount of reactive species, particularly singlet oxygen are the main parameters affecting the performance of nonthermal plasma against food viruses. Especially, the capsid and genome of viruses seem to be under influence of nonthermal plasma. Deformation of the capsid envelope through oxidation and damage to the sugar phosphate backbone of viral RNA and DNA are considered the most important factors of reactive species generated by nonthermal plasma on viruses.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10305 - Fluids and plasma physics (including surface physics)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD SAFETY

ISSN

0149-6085

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000670038400001

EID výsledku v databázi Scopus

2-s2.0-85109154933