Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling

Patange, Apurva; Lü, Peng; Boehm, Daniela; Cullen, Patrick J.; Bourke, Paula

doi:10.1016/j.fm.2019.05.010

Cited by 72 publications

(26 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table 1 shows that pH values of the PAW decreased significantly after cold or thermal plasma treatment. The pH of the solution is an important bactericidal property of PAW 40 ; however the reduction in pH is not the sole cause for the bacterial inactivation 41 . The reason for acidification of PAW is predominantly due to the nitrate and nitrous acids generated by plasma treatment.…”

Section: Resultsmentioning

confidence: 99%

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

Charoux

Patange

Hinds

et al. 2020

Sci Rep

View full text Add to dashboard Cite

Bacterial biofilms are difficult to inactivate due to their high antimicrobial resistance. Therefore, new approaches are required for more effective bacterial biofilm inactivation. Airborne acoustic ultrasound improves bactericidal or bacteriostatic activity which is safe and environmentally friendly. While, plasma activated water (PAW) is attracting increasing attention due to its strong antimicrobial properties. This study determined efficacy of combined airborne acoustic ultrasound and plasma activated water from both cold and thermal plasma systems in inactivating Escherichia coli K12 biofilms. The application of airborne acoustic ultrasound (15 min) alone was significantly more effective in reducing E. coli counts in 48 and 72 h biofilms compared to 30 min treatment with PAW. The effect of airborne acoustic ultrasound was more pronounced when used in combination with PAW. Airborne acoustic ultrasound treatment for 15 min of the E. coli biofilm followed by treatment with PAW significantly reduced the bacterial count by 2.2—2.62 Log10 CFU/mL when compared to control biofilm treated with distilled water. This study demonstrates that the synergistic effects of airborne acoustic ultrasound and PAW for enhanced antimicrobial effects. These technologies have the potential to prevent and control biofilm formation in food and bio-medical applications.

show abstract

Section: Resultsmentioning

confidence: 99%

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

Charoux

Patange

Hinds

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The activity of shortlived species is important when the PAW is used as an in situ treatment. Such use has been suggested when PAW is used in the fresh produce industry or for food disinfection 55,56 . The concentration of important long-lived species increases significantly with longer treatment time (Fig.…”

Section: Reactive Oxygen and Nitrogen Species In Pawmentioning

confidence: 99%

Interactions of plasma-activated water with biofilms: inactivation, dispersal effects and mechanisms of action

Mai‐Prochnow

Zhou

Zhang

et al. 2021

npj Biofilms Microbiomes

102

View full text Add to dashboard Cite

Biofilms have several characteristics that ensure their survival in a range of adverse environmental conditions, including high cell numbers, close cell proximity to allow easy genetic exchange (e.g., for resistance genes), cell communication and protection through the production of an exopolysaccharide matrix. Together, these characteristics make it difficult to kill undesirable biofilms, despite the many studies aimed at improving the removal of biofilms. An elimination method that is safe, easy to deliver in physically complex environments and not prone to microbial resistance is highly desired. Cold atmospheric plasma, a lightning-like state generated from air or other gases with a high voltage can be used to make plasma-activated water (PAW) that contains many active species and radicals that have antimicrobial activity. Recent studies have shown the potential for PAW to be used for biofilm elimination without causing the bacteria to develop significant resistance. However, the precise mode of action is still the subject of debate. This review discusses the formation of PAW generated species and their impacts on biofilms. A focus is placed on the diffusion of reactive species into biofilms, the formation of gradients and the resulting interaction with the biofilm matrix and specific biofilm components. Such an understanding will provide significant benefits for tackling the ubiquitous problem of biofilm contamination in food, water and medical areas.

show abstract

“…When water is treated with plasma, the solution acidifies through the absorption of plasma‐generated NO 3 − and NO 2 − into the liquid, and through the subsequent production of NO 3 − from NO 2 − in the liquid phase (Anderson, Cha, Lindsay, Clark, & Graves, 2016). The formation of new chemical species has been demonstrated in several studies to be responsible for a decrease in the pH of water (Lu et al., 2017; Patange, Lu, Boehm, Cullen, & Bourke, 2019). Some authors reported continuous decrease in pH of the plasma‐activated nonbuffered solution with increasing treatment time.…”

Section: Physicochemical Properties Of Pawmentioning

confidence: 99%

“…Patange et al. (2019) investigated the inactivation efficacy of PAW for fresh iceberg lettuce and wash water, where two bacterial species of Listeria innocua and Pseudomonas fluorescens were inoculated on lettuce leaves, and the leaf pieces were treated in a treatment chamber for different times. The results showed that P. fluorescens on lettuce was reduced to under the detection limit (<1 log CFU/g) after 3 min treatment, and a greatest reduction of 2.4 log for L. innocua was observed after 5 min treatment.…”

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

Self Cite

146

View full text Add to dashboard Cite

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.

show abstract

Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling

Cited by 72 publications

References 32 publications

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

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

Interactions of plasma-activated water with biofilms: inactivation, dispersal effects and mechanisms of action

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

Contact Info

Product

Resources

About