The DOI matches its Crossref record; 62 of the 62 references it cites were found in a registry or an index.
Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
Abstract
Abstract Background Cold plasma is an emerging non-thermal disinfection and surface modification technology which is chemical free, and eco-friendly. Plasma treatment of water, termed as plasma activated water (PAW), creates an acidic environment which results in changes of the redox potential, conductivity and in the formation of reactive oxygen (ROS) and nitrogen species (RNS). As a result, PAW has different chemical composition than water and can serve as an alternative method for microbial disinfection. Scope and approach This paper reviews the different plasma sources employed for PAW generation, its physico-chemical properties and potential areas of PAW applications. More specifically, the physical and chemical properties of PAW are outlined in relation to the acidity, conductivity, redox potential, and concentration of ROS, RNS in the treated water. All these effects are in microbial nature, so the applications of PAW for microbial disinfection are also summarized in this review. Finally, the role of PAW in improving the agricultural practices, for example, promoting seed germination and plant growth, is also presented. Key findings and conclusions PAW appears to have a synergistic effect on the disinfection of food while it can also promote seedling growth of seeds. The increase in the nitrate and nitrite ions in the PAW could be the main reason for the increase in plant growth. Soaking seeds in PAW not only serves as an anti-bacterial but also enhances the seed germination and plant growth. PAW could potentially be used to increase crop yield and to fight against the drought stress environmental conditions.
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Cited by
Chemical and physical changes induced by cold plasma treatment of foods: A critical review
Bayati, M., Lund, M. N., Tiwari, B. K., & Poojary, M. M. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13376 · Cited by 150
Liao, X., Xiang, Q., Cullen, P. J., Su, Y., Chen, S., Ye, X., Liu, D., & Ding, T. (2020) · LWT · doi:10.1016/j.lwt.2019.108649 · Cited by 140
Emerging non-thermal technologies for decontamination of Salmonella in food
Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., Chandra Khanashyam, A., Kothakota, A., & Ramesh, S. V. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.011 · Cited by 107
Self-citationTan, L., Hua, X., Yin, L., Jia, X., & Liu, H. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110337 · Cited by 93
Improving Seed Germination by Cold Atmospheric Plasma
Yan, D., Lin, L., Zvansky, M., Kohanzadeh, L., Taban, S., Chriqui, S., & Keidar, M. (2022) · Plasma · doi:10.3390/plasma5010008 · Cited by 43
Metadata
- Authors
- Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., & Valdramidis, V. P.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2018-07
- Volume
- 77
- Pages
- 21-31
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2799633917
- Cited by
- 938
- References
- 62
- FWCI
- 40.48
- Type
- journal article
- Language
- en
- Open access
- closed
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