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

Heng, Yaping; Wang, Ming; Jiang, Hongwei; S, Gao; Zhang, Jin; Wan, Jian; Song, Tingji; Ren, Zhandong; Zhu, Yuchan

doi:10.3390/foods11203241

Cited by 3 publications

(3 citation statements)

References 48 publications

(103 reference statements)

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“…Plasma-activated acidic electrolyzed water (PA-AEW) was successfully used [134] as a food disinfectant for bacterial suspension and biofilm. The results showed that PA-AEW had a significant bactericidal effect against B. subtilis, a common bacterium used as a model microorganism in research.…”

Section: Atmospheric Pressure Plasma Jets and Plasma Torchmentioning

confidence: 99%

Advancements in Plasma Agriculture: A Review of Recent Studies

Konchekov,

Gusein-zade,

Burmistrov

et al. 2023

IJMS

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This review is devoted to a topic of high interest in recent times—the use of plasma technologies in agriculture. The increased attention to these studies is primarily due to the demand for the intensification of food production and, at the same time, the request to reduce the use of pesticides. We analyzed publications, focusing on research conducted in the last 3 years, to identify the main achievements of plasma agrotechnologies and key obstacles to their widespread implementation in practice. We considered the main types of plasma sources used in this area, their advantages and limitations, which determine the areas of application. We also considered the use of plasma-activated liquids and the efficiency of their production by various types of plasma sources.

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Section: Atmospheric Pressure Plasma Jets and Plasma Torchmentioning

confidence: 99%

Advancements in Plasma Agriculture: A Review of Recent Studies

Konchekov,

Gusein-zade,

Burmistrov

et al. 2023

IJMS

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“…Similarly, Heng et al. (2022) investigated the synergistic application of acidic EW and PAW against bacterial suspension ( E. coli ) biofilms ( Bacillus subtilis ). It was demonstrated that the plasma‐activated acidic electrolyzed water (PA‐AEW) was significantly efficient as a fast disinfectant.…”

Section: Introductionmentioning

confidence: 99%

“…Most review articles related to the application of AWS in FFVs have mostly focused on the specific technology with emphasis on their basic principles, microbial inactivation and safety, and biochemical processes in FFVs (Foudas et al, 2023;Lu et al, 2022;Phan et al, 2021;Rebezov et al, 2022;Soni et al, 2021;Shan et al, 2022;Xiang et al, 2022;Zhang, Wang et al, 2023). Similarly, Heng et al (2022) investigated the synergistic application of acidic EW and PAW against bacterial suspension (E. coli) biofilms (Bacillus subtilis). It was demonstrated that the plasma-activated acidic electrolyzed water (PA-AEW) was significantly efficient as a fast disinfectant.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs.

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