## 4 Discussion  
Non-thermal sterilization technology minimizes the deterioration of the original quality of food because it sterilizes without applying heat; accordingly, the sterilization effect is also seen in the food industry. Non-thermal sterilization techniques include high-pressure processing [32], UV-C [33], ultrasonic [34], plasma treatment, and several other techniques. Plasma, a non-thermal sterilization technology, produced a chemically active species when it occurs, and it is similar to UV-C, a commonly known physical sterilization technology [35]. UV-C emits short wavelengths of 180-280 nm and has a high energy concentration, which has antibacterial effects [36]. In addition, treatment costs are low and chemical residues and heat are not generated [37], so it is mainly used as a sterilization technology for liquid foods [28]. However, UV-C has a small penetration depth, lamps are fragile, and the replacement cycle is short, which can adversely affect the human body owing to mercury and waste discharge. Moreover, the maximum effect cannot be observed at long warm-up times and low temperatures [38]. In comparison, DBDP is an eco-friendly technology that is widely used for medical purposes, such as cancer treatment [39] and dentistry [40], because it does not emit ingredients harmful to the human body. In addition, previous studies have demonstrated a sterilization effect on microorganisms. [PERSON] et al. [41] stated that cold atmospheric plasma can inactivate chemical and heat-resistant spores, and plasma is known to have a sterilizing effect on various microorganisms [29; 42]. In addition, it is considered to have many advantages in sterilizing raw foods to minimize the deterioration of quality [43; 44; 45]. Therefore, in this study, sterilization was performed in suspensions and in oysters inoculated with HAV using DBDP, and the pH and hardness were measured to examine quality changes. In suspensions and in oysters inoculated with HAV, the reduction in HAV by DBDP treatment was significantly different according to the DBDP treatment time. When comparing the control samples and the 60 min treated suspension and oyster samples, a maximum decrease of 1.15 and 1.11 log copies/uL was observed, respectively. There was a reduction of more than 1 log (90%) of HAV titers in both the suspension and oysters. Therefore, DBDP is thought to be effective in reducing HAV. [PERSON] et al. [46] reported an up to 1.49 log copies/uL reduction in HAV titers in chicken breast using an atmospheric-pressure plasma jet. [PERSON] et al. [47] also reported the effective deactivation of the hepatitis B virus using low-temperature plasma. [PERSON] et al. [31] treated oysters with DBDP for 60 min to reduce the norovirus levels by up to 0.76 log copies/uL. Viral inactivation involves the breakdown of capsid proteins and nucleic acids. Changes in the shape of viral capsids alter \begin{table}
\begin{tabular}{c c c} \hline \hline
**DBDP Treatment Time (min)** & **pH Value** & **Hardness (g/cm2)** \\ \hline
0 & 6.0 \(\pm\) 0.01 NS & 212.0 \(\pm\) 3.0 a \\
10 & 5.9 \(\pm\) 0.00 & 194.7 \(\pm\) 3.8 b \\
20 & 5.9 \(\pm\) 0.01 & 192.2 \(\pm\) 8.7 b \\
30 & 6.0 \(\pm\) 0.00 & 197.3 \(\pm\) 2.8 b \\
60 & 6.0 \(\pm\) 0.00 & 183.7 \(\pm\) 6.9 c \\ \hline \hline \end{tabular} The data indicates mean \(\pm\) standard deviation (three samples per treatment). NS Non significant differences within the same column by [PERSON]’s multiple range test (\(p<0.05\)). The letters (a–c) of column indicate significant differences using [PERSON]’s multiple range test (\(p<0.05\)).  
\end{table} 
Table 2: pH value and hardness changes in the oyster treated by DBDP. stability and induce damage to nucleic acids limiting viral replication in host cells [37]. The formation of active species in plasma destroys or changes the shape of the capsid protein, causing virus inactivation. It also damages capsid proteins, which enter in interior and damage nucleic acids, thereby preventing normal replication [48].