Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Herianto, Samuel; Hou, Chih‐Yao; Lin, Chia Min; Chen, Hsiu-Ling

doi:10.1111/1541-4337.12667

Cited by 113 publications

(80 citation statements)

References 171 publications

(475 reference statements)

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“…The inactivation of bacterial cells by PAW has been reported as an effect of the reactive species on the bacterial cell membranes and the organelles. The reactive species can interact with and hence damage the bacterial cell membranes through lipid peroxidation, which disrupts the structure followed by leakage, morphology change, DNA damage and disruptions of the functional structures of the proteins [ 80 ]. There is a clear agreement in the literature on the dominant reactive species responsible for the mechanism of action against bacterial cells.…”

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

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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.

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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

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“…The production of reactive species using plasmaactivated water could change or affect the seeds both physically and chemically. Thirumdas et al reviewed the relevant research on PAW and indicated that the physical and chemical properties of PAW are related to the acidity, conductivity, redox potential, and concentration of ROS and RNS in the water, which affects microorganisms [14,16]. In addition, Thirumdas et al suggested that PAW has a synergistic effect on food disinfection and can also promote the growth of seed seedlings [14].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Plasma-Activated Water on Heavy Metals Accumulation in Water Spinach

et al. 2021

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Toxic heavy metals accumulate in crops from the environment through different routes and may interfere with biochemical reactions in humans, causing serious health consequences. Plasma technology has been assessed for the promotion of seed germination and plant growth in several past studies. Therefore, the aim of the present study was to evaluate whether the growth rate of plants can be increased with the application of non-thermal plasma, as well as to reduce the accumulation of heavy metals in leafy vegetables (water spinach). In this study, several kinds of plasma treatments were applied, such as treatment on the seeds (PTS + NTW), irrigation water (NTS + PAW) or both (PTS + PAW). The results of the study showed that the heavy metals accumulated in water spinach were affected by the heavy metals available in the soil. The bioconcentration factor (BCF) of Cd in water spinach decreased from 0.864 to 0.543 after plasma treatment in seed or irrigating water, while the BCF of Pb was low and did not show any significant changes. Therefore, the results suggest that plasma treatment may suppress Cd absorption, but not for Pb. In this study, plasma treatment did not help to improve the product yield of water spinach planted in Cd-added soil. In the future, fertilizers can be used to supply nutrients that are not provided by plasma-activated water to support the growth of water spinach.

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“…The complex chemistry occurring during the PAW generation has recently attracted a great deal of interest due to a variety of applications in agriculture and in the food sector [2][3][4][5]. In plant biology, cold plasma and PAW have been shown to increase the seed germination rate, even under osmotic and saline stresses, as well as to promote plant growth [6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Water Triggers Rapid and Sustained Cytosolic Ca2+ Elevations in Arabidopsis thaliana

Cortese

Settimi

Pettenuzzo

et al. 2021

Plants

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Increasing evidence indicates that water activated by plasma discharge, termed as plasma-activated water (PAW), can promote plant growth and enhance plant defence responses. Nevertheless, the signalling pathways activated in plants in response to PAW are still largely unknown. In this work, we analysed the potential involvement of calcium as an intracellular messenger in the transduction of PAW by plants. To this aim, Arabidopsis thaliana (Arabidopsis) seedlings stably expressing the bioluminescent Ca2+ reporter aequorin in the cytosol were challenged with PAW generated by a plasma torch. Ca2+ measurement assays demonstrated the induction by PAW of rapid and sustained cytosolic Ca2+ elevations in Arabidopsis seedlings. The dynamics of the recorded Ca2+ signals were found to depend upon different parameters, such as the operational conditions of the torch, PAW storage, and dilution. The separate administration of nitrate, nitrite, and hydrogen peroxide at the same doses as those measured in the PAW did not trigger any detectable Ca2+ changes, suggesting that the unique mixture of different reactive chemical species contained in the PAW is responsible for the specific Ca2+ signatures. Unveiling the signalling mechanisms underlying plant perception of PAW may allow to finely tune its generation for applications in agriculture, with potential advantages in the perspective of a more sustainable agriculture.

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Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Cited by 113 publications

References 171 publications

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

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

The Effects of Plasma-Activated Water on Heavy Metals Accumulation in Water Spinach

Plasma-Activated Water Triggers Rapid and Sustained Cytosolic Ca2+ Elevations in Arabidopsis thaliana

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