Application of plasma-activated water in the food industry: A review of recent research developments
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Published on: November 17, 2017
Qian-Yun Han1, Xin Wen1, Jing-Yu Gao1
1College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China.
Abstract:
Plasma-activated water (PAW) is liquid treated with plasma. This liquid develops a higher oxygen reduction potential, a lower pH, and conductivity due to the delivery of reactive species from plasma to water. In this article, we review the antimicrobial activity and other applications of PAW in various food products. We discuss the effects of PAW treatment parameters on microbial inactivation efficiency as well as the underlying mechanisms, pesticide dissipation and its degradation pathway, meat curing and strategies to improve the nitrite amount in PAW, enhancement of food functional characteristics, and seed germination and plant growth. Additionally, we highlight the effects of PAW on food quality attributes. We further introduce the synergistic interaction of PAW with other technologies. Finally, we provide an overview of future challenges that must be resolved in the application of PAW in the food industry.
