Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms

Charoux, Clémentine M.G.; Patange, Apurva; Hinds, Laura M.; Simpson, Jeremy C.; O’Donnell, Colm P.; Tiwari, Brijesh K.

doi:10.1038/s41598-020-74504-z

Cited by 25 publications

(20 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As for conductivity, its measurement can reflect the change in ion property and concentration during plasma activation [ 28 ]. In this study, the electrical conductivity increased with the increase in plasma activation time, which is in agreement with the previous reports [ 35 , 42 ]. This is because with the increase in plasma activation time, more active substances are produced, which leads to the continuous increase in the conductivity of the solution.…”

Section: Resultssupporting

confidence: 94%

“…Therefore, plasma activation technology can be used to prepare a new disinfectant, called plasma-activated water (PAW). PAW has been used to inactivate many food-borne pathogenic microorganisms [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 ]. However, disinfection with PAW alone requires a long sterilization time, which may be a few minutes or more.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Heng

Wang

Jiang

et al. 2022

Foods

View full text Add to dashboard Cite

Food-borne diseases are widespread all over the world, and food safety has attracted much attention. This study is the first to use plasma to activate acidic electrolyzed water (AEW) to obtain a new disinfectant for food processing. The germicidal efficacy of plasma-activated acidic electrolyzed water (PA-AEW) on B. subtilis suspension and biofilm was investigated. Furthermore, the synergistic effect of different bactericidal factors was inferred by investigating the physicochemical parameters of PA-AEW and the influencing factors of bactericidal effect. The results demonstrate that PA-AEW is a highly effective and rapid disinfectant. The killing logarithm (KL) value of PA-AEW on B. subtilis suspension could reach 2.33 log10CFU/mL with a sterilization time of 10 s, which is significantly higher than that of AEW (KL = 0.58 log10CFU/mL) and plasma-activated water (PAW) (KL = 0.98 log10CFU/mL) (significant difference, p < 0.01). Moreover, the KL value of the B. subtilis biofilm of PA-AEW was 2.41 log10CFU/mL, better than that of PAW and AEW (significant difference, p < 0.01), indicating that PA-AEW has important application prospects in food processing. The synergistic effect should come from the interaction between reactive chlorine species (RCS) and reactive oxygen and nitrogen species (RONS) in PA-AEW.

show abstract

Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Heng

Wang

Jiang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…[ 63 , 67 ]. On the contrary, in a study by Charoux et al it was seen that PAW as a standalone method was ineffective in inactivating Escherichia coli K12 cells in biofilms; however the synergistic effects of airborne acoustic ultrasound and PAW enhanced the inactivation potential by 2 log CFU/mL [ 68 ]. A study by Hozak et al also indicated that PAW was ineffective in inactivation of Gram-positive and Gram-negative cells in the biofilm [ 69 ].…”

Section: The Effect Of Paw On Bacterial Inactivationmentioning

confidence: 99%

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Soni

Choi

Brightwell

2021

Foods

View full text Add to dashboard Cite

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

show abstract

“…Reprinted from Ref. [56,63,[71][72][73] (iii) Microwave (MW)-driven plasma jet: it is generated in the frequency range of 300 MHz to 10 GHz, carries low energy in the plasma ions; (iv) Cold Plasma (non-thermal) atmospheric plasma jet system: It has a high voltage power supply unit. The working gas can be either air, CO2, N2, or He.…”

Section: Advantagesmentioning

confidence: 99%

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

et al. 2022

Self Cite

View full text Add to dashboard Cite

Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.

show abstract

Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms

Cited by 25 publications

References 45 publications

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Contact Info

Product

Resources

About