Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

Thirumdas, Rohit; Kothakota, Anjineyulu; Annapure, Uday S.; Siliveru, Kaliramesh; Blundell, Renald; Gatt, Ruben; Valdramidis, Vasilis P.

doi:10.1016/j.tifs.2018.05.007

Cited by 544 publications

(367 citation statements)

References 69 publications

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“…Plasma processed water (PPW) is a known disinfectant comprising a complex mixture of various chemical species belonging to ROS and RNS. The use of oxygen, nitrogen and water as parent molecules in PPW production will result in various primary species produced in the plasma discharge which continue to react to form more stable secondary species (Thirumdas et al ). Being characterized by a typically high oxidation‐reduction potential, increased conductivity and low pH due to the formation of nitric and nitrous acid, significant antimicrobial activity of PPW was found in many studies, mainly against vegetative bacterial cells (Thirumdas et al ).…”

Section: Discussionmentioning

confidence: 99%

“…The use of oxygen, nitrogen and water as parent molecules in PPW production will result in various primary species produced in the plasma discharge which continue to react to form more stable secondary species (Thirumdas et al ). Being characterized by a typically high oxidation‐reduction potential, increased conductivity and low pH due to the formation of nitric and nitrous acid, significant antimicrobial activity of PPW was found in many studies, mainly against vegetative bacterial cells (Thirumdas et al ). The presence of nitrogen oxides (NOx) and corresponding acids, hydrogen peroxide (H 2 O 2 ), ozone (O 3 ) and peroxynitride (ONOO − ) are assumed to be responsible for the microbicidal activity (Scholtz et al ).…”

Section: Discussionmentioning

confidence: 99%

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Inactivation of bacterial endospores on surfaces by plasma processed air

Krämer

Hasse

Guist

et al. 2020

Journal of Applied Microbiology

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Aims In case of biological hazards and pandemics, personal protective equipment of rescue forces is currently manually decontaminated with harmful disinfectants, primarily peracetic acid. To overcome current drawbacks regarding supply, handling and disposal of chemicals, the use of plasma processed air (PPA) represents a promising alternative for surface decontamination on site. In this study, the sporicidal efficiency of a portable plasma system, designed for field applications, was evaluated. Methods and Results The developed plasma device is based on a dielectric barrier discharge (DBD) and operated with ambient air as process gas. PPA from the plasma nozzle was flushed into a treatment chamber (volume: 300 l) and bacterial endospores (Bacillus subtilis and Bacillus atrophaeus) dried on different surfaces were treated under variable conditions. Reductions in spores by more than 4 log10 were found within 3 min of PPA exposure. However, the presence of endospores in agglomerates or in an organic matrix as well as the complexity of the respective surface microstructure negatively affected the inactivation efficiency. When endospores were embedded in a dried protein matrix, mechanical wiping with swabs during exposure to PPA increased the inactivation effect significantly. Gaseous ozone alone did not provide a sporicidal effect. Significant spore inactivation was only obtained when water vapour was injected into the PPA stream. Conclusion The results show that endospores dried on surfaces can be reduced by several orders of magnitude within few minutes in a treatment chamber which is flushed with PPA from of a DBD plasma nozzle. Significance and Impact of the Study Plasma processed air generated on site by DBD plasma nozzles could be a suitable alternative for the disinfection of various surfaces in closed rooms.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Inactivation of bacterial endospores on surfaces by plasma processed air

Krämer

Hasse

Guist

et al. 2020

Journal of Applied Microbiology

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“…Microbial inactivation mechanism by PAW reactive species (Ma et al., ; Thirumdas et al., ; Zhang et al., ).…”

Section: Microbial Inactivationmentioning

confidence: 99%

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Perinban

Orsat

Raghavan

2019

Comp Rev Food Sci Food Safe

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Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

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“…Besides, cold plasma can be generated through various discharging systems including radio‐frequency (which uses pulsed electrical current to produce plasma inside an electrical coil), glow (which has two electrodes at both sides of a separating area that contains a special gas composition), and barrier (which produces the plasma energy by distributing the electrical current through dielectric material) (Szabó & Schlabach, ). Detailed discussions on the designs of plasma systems can be found in the literature (Szabó & Schlabach, ; Thirumdas et al., ). To this date, a number of plasma‐generating systems, including plasma jets (Kim et al., ; Lee et al., ), corona discharges (Dobrynin, Friedman, Fridman, & Starikovskiy, ), and dielectric barrier discharges (DBD) (Georgescu, ; Lee et al., ), have been used for treatment of food materials such as poultry products (Thirumdas et al., ).…”

Section: Nonthermal Plasma and Its Generationmentioning

confidence: 99%

“…Detailed discussions on the designs of plasma systems can be found in the literature (Szabó & Schlabach, ; Thirumdas et al., ). To this date, a number of plasma‐generating systems, including plasma jets (Kim et al., ; Lee et al., ), corona discharges (Dobrynin, Friedman, Fridman, & Starikovskiy, ), and dielectric barrier discharges (DBD) (Georgescu, ; Lee et al., ), have been used for treatment of food materials such as poultry products (Thirumdas et al., ). Furthermore, the application of plasma activated water, that is, plasma‐treated water that contains a number of reactive species, has been explored for inactivation of pathogens associated with chicken (Thirumdas et al., ).…”

Section: Nonthermal Plasma and Its Generationmentioning

confidence: 99%

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

Gavahian

Chu

2019

Comp Rev Food Sci Food Safe

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Eliminating the pathogens from the chicken egg and meat is of supreme value for food scientists. In this regard, researchers have explored the potential applications of cold plasma, as a promising technique, to increase the profitability of poultry farming and safety of the poultry products. In the present study, an overview of the conducted research on plasma treatment of poultry products is presented to highlight the potential benefits of this emerging technology for the food and poultry industries. The potential negative effects of plasma treatment on the quality attributes of the product are also discussed. Moreover, the limitations of this technology and considerations for its commercial applications are illustrated. Furthermore, the needs for future research in this area of science are pointed out. Several studies have confirmed the applicability of cold plasma for egg and chicken decontamination. Considering the number of the recently conducted research and on‐going advances in plasma science, this technique may assist food producers in enhancing the poultry product safety in the near future.

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Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

Cited by 544 publications

References 69 publications

Inactivation of bacterial endospores on surfaces by plasma processed air

Inactivation of bacterial endospores on surfaces by plasma processed air

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

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