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Advances in plasma-activated water technology on foodborne pathogens: current applications and future trends
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Narjes Basiri    , Mehdi Zarei , Mohammad Kargar * , Farshid Kafilzadeh |
| Department of Microbiology, Jahrom Branch, Islamic Azad University, Jahrom, Iran |
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Abstract: |
Innovation in food production and processing is needed to respond to emerging challenges, ensure food security worldwide, and meet consumer demands for high-quality, safe, and nutritious food products. Plasma-activated water is an environmentally friendly technique with minimal changes in food products. Plasma-activated water has been receiving increasing attention for applications in food, agriculture and biomedical fields. In particular, this article specifies the physical and chemical properties of plasma-activated water in relation to acidity, conductivity, oxidation - reduction potential, and concentration of reactive oxygen species and reactive nitrogen in purified water. Therefore, the application methods of plasma-activated water for microbial disinfection are also have been summarized in this review. Overall, this review article describes the success achieved by plasma-activated water technology in various application methods; meanwhile, demonstrates its importance in the food processing industry. As the research output on plasma-activated water is expanding exponentially, this review focuses on literature published between the years 2017 to 2022 to summarize a current perception on the principles of plasma-activated water effects and reflect its potentials in various methods of application. Furthermore, prominent drawbacks of this technology was discussed, while important areas for future research were highlighted. |
Article number: 3 |
| Keywords: Plasma activated water, Reactive oxygen, Food pathogen, Antibacterial activity, Reactive nitrogen |
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Type of Study: Research |
Subject:
General
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