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

摘要: 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 decade ago, it has attracted considerable attention as potential washing disinfectant. This review aims offer an overview of fundamentals applications PAW agri-food sector. A detailed description interactions between plasma can help better understanding PAW, hence physicochemical properties are discussed. Further, this elucidates complex mechanisms including oxidative stress physical effect. In particular, influencing factors on efficacy factors, characteristics microorganisms, background environment extensively described. Finally, industry, such surface decontamination for various products, fruits vegetables, meat seafood, also treatment parameters presented. Apart from decontamination, seed germination plant growth, well curing summarized. end, challenges limitations scale-up implementation, future research efforts demonstrates that be successfully used industry.