Reduction of phoxim pesticide residues from grapes by atmospheric pressure non-thermal air plasma activated water

Zheng, Yongping; Wu, Songjie; Dang, Jie; Wang, Shifang; Liu, Zhengxin; Fang, Jing; Han, Ping; Zhang, Jue

doi:10.1016/j.jhazmat.2019.05.058

Cited by 87 publications

(47 citation statements)

References 39 publications

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“…At the same time, less surface damage of cuticle on the egg was observed after PAW treatment than from the commercial treatment, indicating PAW as a potential substitution of the current commercial chlorinated water for egg processing, and with less negative environmental impact. Moreover, other than decontamination, PAW rinsing has been used for pesticide residues on fruit as well (Zheng et al., 2019).…”

Section: Potential Applications Of Paw In the Food Industrymentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

199

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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Section: Potential Applications Of Paw In the Food Industrymentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

199

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show abstract

“…Most studies applied PAW immediately over food after generation to retain the physicochemical properties (Lin et al., 2019; Zheng et al., 2019). However, observations regarding stability during long‐term storage were critical for evaluation.…”

Section: Paw Storage Stabilitymentioning

confidence: 99%

“…Degrading pesticides and other chemical pollutants on the surface of foods, especially agricultural commodities, is a novel application for PAW (Gracy, Gupta, & Mahendran, 2019; Zheng et al., 2019). The idea arose from previous studies that reported acidic solutions and oxidation steps were essential for degrading organic chemicals and pollutants (P. Li, Takahashi, & Chiba, 2009; Wei, Chen, Tiemur, Wang, & Wu, 2018).…”

Section: Application Of Paw In Food Safety Enhancementmentioning

confidence: 99%

“…PAW is also an acidic solution (pH 2 to 4) with higher ORP and a strong oxidation ability (Kamgang‐Youbi et al., 2009; Ma et al., 2015; Shen et al., 2016). In addition, it was hypothesized that the desirable fluidity of PAW allows these reactive species to fully come in contact with pesticide residues on the surface of food products (Zheng et al., 2019). Chemical degradation of phenol by PAW was successfully demonstrated by Laurita et al.…”

Section: Application Of Paw In Food Safety Enhancementmentioning

confidence: 99%

“…Moreover, this technology involves the use of several devices, such as an atmospheric pressure plasma jet (APPJ) system and dielectric barrier discharge (DBD), which have limited large‐scale applications because of the inability to expose large surface areas and volumes of foods. For instance, APPJ‐based plasma utilizes a jet nozzle with a smaller diameter, and DBD‐based plasma only has a few centimeters of space between the two dielectric plates and, therefore, cannot treat foods of a larger size (Zheng et al., 2019). Increasing the nozzle diameter of APPJ certainly improves its scanning ability and decreases the treatment time.…”

Section: Introductionmentioning

confidence: 99%

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

Herianto

Hou

Lin

et al. 2020

Comp Rev Food Sci Food Safe

113

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Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma‐activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real‐life applications.

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Cold Plasma

Cavalcanti¹,

Pimentel²,

Esmerino³

et al. 2022

Novel Technologies in Food Science

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Reduction of phoxim pesticide residues from grapes by atmospheric pressure non-thermal air plasma activated water

Cited by 87 publications

References 39 publications

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

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

Cold Plasma

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