Plasma-activated water: A cutting-edge technology driving innovation in the food industry

[Display omitted] •New insights into the current state-of-the-art of the applications of PAW.•Decontamination effects and other technological applications of PAW.•Overview on the critical factors determining PAW effectiveness.•A contribution on PAW feasibility and applicability in the food-processin...

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Bibliographic Details
Published in:Food research international 2022-06, Vol.156, p.111368-111368, Article 111368
Main Authors: Oliveira, Márcia, Fernández-Gómez, Paula, Álvarez-Ordóñez, Avelino, Prieto, Miguel, López, Mercedes
Format: Article
Language:English
Subjects:
Antimicrobial activity
Emerging applications
Food industry
Food production
Plasma activated water
Promising technology
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Summary:[Display omitted] •New insights into the current state-of-the-art of the applications of PAW.•Decontamination effects and other technological applications of PAW.•Overview on the critical factors determining PAW effectiveness.•A contribution on PAW feasibility and applicability in the food-processing industry. Innovation regarding food production and processing is required to meet the emerging challenges of ensuring worldwide food security and meeting consumer demands for high-quality, safe and nutritious food products. This review provides insights into the current state-of-the-art of the emerging applications of Plasma Activated Water (PAW) in the food industry. PAW antimicrobial properties, inactivation mechanisms and the critical factors determining the lethal effect, as well as the bases for other technological applications are discussed. Overall, this review article describes the degree of success achieved by PAW technology in different applications and illustrates its feasibility and applicability in the food-processing industry.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.111368