Department of Chemical and Materials Engineering, University of Alberta, Alberta T6G 1H9, Canada.
Department of Chemical and Materials Engineering, University of Alberta, Alberta T6G 1H9, Canada.
Food Res Int. 2022 Jul;157:111246. doi: 10.1016/j.foodres.2022.111246. Epub 2022 Apr 21.
Climate change increases the need for effective and sustainable technologies in food and agriculture. Plasma-activated water (PAW) emerges as a green and sustainable technology in food processing and production. Synergy of a myriad of reactive oxygen and nitrogen species (RNOS) in PAW contributes to desirable properties of PAW. Compared to conventional methods, PAW is fast and effective for various products, not limited by the volume or shape of the treated samples. In this review, we will first introduce the fundamentals on plasma generation, physicochemical properties and characterization of PAW. Among various approaches for activation improvement, we highlight a recent progress in improving the cold plasma activation by microbubbles. Then we critically review the treatment conditions by PAW, and effectiveness of PAW for bio-film removal, food processing, plant growth in agriculture, and environment. As the research output on PAW is expanding exponentially, this review focuses on the work published within the last two years (2020-2021) to summarize the current understanding of the principles of the effects from PAW and to reflect potentials of PAW in applications for the food science and technology.
气候变化增加了食品和农业领域对有效和可持续技术的需求。等离子体激活水（PAW）作为一种绿色可持续的食品加工和生产技术而出现。PAW 中大量活性氧和氮物种（RNOS）的协同作用赋予了 PAW 理想的特性。与传统方法相比，PAW 可快速有效地处理各种产品，不受处理样品体积或形状的限制。在这篇综述中，我们将首先介绍等离子体产生、PAW 的物理化学性质和特性的基本原理。在提高激活效率的各种方法中，我们重点介绍了通过微泡提高冷等离子体激活效率的最新进展。然后，我们批判性地回顾了 PAW 的处理条件以及 PAW 对生物膜去除、食品加工、农业中植物生长和环境的有效性。由于 PAW 的研究成果呈指数级增长，本综述重点关注过去两年（2020-2021 年）发表的工作，以总结目前对 PAW 原理和 PAW 在食品科学技术应用中的潜力的理解。
