Abstract:
Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and
LGA) and plasma-activated organic acids (PAOA) were produced through exposure to
plasma for 1 h (PAL, PAG, and PLGA). Chicken breast and drumstick were immersed in the
prepared solutions for 10 min and analyzed their antibacterial effect against Salmonella
Typhimurium and Campylobacter jejuni and antioxidant activity during 12 d of storage. As a
result, PAOA inactivated approximately 6.37 log CFU/mL against S. Typhimurium and 2.76,
1.86, and 3.04 log CFU/mL against C. jejuni (PAL, PAG, and PLGA, respectively).
Moreover, PAOA had bactericidal effect in both chicken parts inoculated with pathogens,
with PAL and PLGA displaying higher antibacterial activity compared to PAG. Meanwhile,
PAOA inhibited lipid oxidation in chicken meats, and PAG and PLGA had higher oxidative
stability during storage compared to PAL. This can be attributed to the superior antioxidant
properties of GA and LGA, including higher total phenolic contents, ABTS+ reducing
activity, and DPPH radical scavenging activity, when compared to LA. In particular, when
combined with plasma treatment, LGA showed the greatest improvement in antioxidant
activity compared to other organic acids. In summary, PLGA not only had a synergistic
bactericidal effect against pathogens on chicken, but also improved oxidative stability during
storage. Therefore, PLGA can be an effective method for controlling microorganisms without
adverse effect on lipid oxidation for different chicken cuts
