Department of Food Hygiene and Technology, Institute of Food Science and Technology, Universidad de León, León, Spain.
Food Res Int. 2022 Jun;156:111368. doi: 10.1016/j.foodres.2022.111368. Epub 2022 May 14.
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.
为了应对确保全球食品安全和满足消费者对高质量、安全和营养食品需求的新兴挑战，需要在食品生产和加工方面进行创新。本综述提供了对等离子体激活水（PAW）在食品工业中新兴应用的最新研究进展的深入了解。讨论了 PAW 的抗菌特性、失活动力学和决定致死效应的关键因素，以及其他技术应用的基础。总的来说，本文综述描述了 PAW 技术在不同应用中的成功程度，并说明了其在食品加工行业中的可行性和适用性。
