Experimental data of manuscript Cold air plasma combined with D-limonene nanoemulsion to control Bacillus cereus in soy-based beverages [DATASET]

Bacillus cereus is a foodborne pathogen whose spores can withstand pasteurization, posing a risk to food safety, particularly in soy-based beverages where its presence has been frequently reported. The aim of this study was to evaluate the efficacy of cold plasma as a disinfection technology for B. cereus contaminated soybean flour and soy protein isolate (SPI), as well as to assess its combined effect with nanoemulsified D-limonene, a well-known antimicrobial compound, to inhibit/reduce the growth of B. cereus in simulated soy drinks. Soybean flour and SPI inoculated with B. cereus spores were exposed to cold plasma treatment with synthetic air (20 % O2 and 80 % N2) at 80 Pa and 300 W for 30 min. Subsequently, these treated matrices were used to simulate soy beverages. Afterwards, remaining spores were germinated (80 °C, 10 min) and a 0.05 mol/L D-limonene nanoemulsion was added to the beverages. The viability of B. cereus was then monitored under different storage conditions (30 °C and 20 °C for 24 h, and 10 °C for 10 days). Cold plasma treatment reduced the spore load in soy-based matrices by approximately 1 log cycle and significantly slowed B. cereus growth after the lag phase at 20 °C and 30 °C. While D-limonene had no effect on B. cereus growth in beverages made with soy flour, it exhibited a bacteriostatic action in SPI drinks, suggesting a potential strategy to enhance food safety.

蜡样芽孢杆菌（Bacillus cereus）是一种食源性致病菌，其芽孢可耐受巴氏灭菌，对食品安全构成威胁，在频繁检出该菌的大豆基饮品中风险尤为突出。本研究旨在评估冷等离子体消毒技术对受蜡样芽孢杆菌污染的大豆粉与大豆分离蛋白（soy protein isolate，SPI）的消毒效果，并探究其与纳米乳化D-柠檬烯——一种公认的抗菌化合物——的联合作用，以抑制或减少模拟大豆饮品中蜡样芽孢杆菌的增殖。将接种了蜡样芽孢杆菌芽孢的大豆粉与大豆分离蛋白，置于以20% O₂与80% N₂组成的合成空气为工作气体、压力80 Pa、功率300 W的冷等离子体环境中处理30分钟。随后利用经处理的基质制备模拟大豆饮品。之后对残留芽孢进行萌发处理（80 ℃、10分钟），并向饮品中添加0.05 mol/L的纳米乳化D-柠檬烯。随后在不同储存条件下，即30 ℃与20 ℃下培养24小时、10 ℃下培养10天，监测蜡样芽孢杆菌的活菌数。冷等离子体处理可使大豆基基质中的芽孢载量降低约1个对数循环，并在20 ℃与30 ℃下显著延缓蜡样芽孢杆菌迟滞期后的生长。尽管D-柠檬烯对大豆粉制备的饮品中蜡样芽孢杆菌的生长无明显影响，但在大豆分离蛋白饮品中表现出抑菌活性，这为提升食品安全提供了潜在可行策略。