ArticleFoods (Basel, Switzerland)2019
Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The trial behind it
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Who cites it
10 citing papers in PubMed, 65 citations in OpenAlex.
- Plasma-activated water: a dual-action disinfectant and wound-healing therapy for diabetes-related foot infections.FEMS microbiology reviews · 2026Review
- Effect of edible film prepared with plasma-activated water and olive leaf extract (Food science & nutrition · 2024Article
- Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd's Purse (Foods (Basel, Switzerland) · 2024Article
- Exploitation of microbial activities at low pH to enhance planetary health.FEMS microbiology reviews · 2024Article
- An Effective Sanitizer for Fresh Produce Production:Microbiology spectrum · 2023Article
- Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments.International journal of environmental research and public health · 2022Review
- Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis.Foods (Basel, Switzerland) · 2021Article
- Synthesis of Sodium Alginate-Silver Nanocomposites Using Plasma Activated Water and Cold Atmospheric Plasma Treatment.Nanomaterials (Basel, Switzerland) · 2021Article
- The Effect of Using Micro-Clustered Water as a Polymer Medium.International journal of molecular sciences · 2021Article
- Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
Plasma activated water (PAW) has rapidly emerged as a promising alternative to traditional sanitizers applied in the fresh produce industry. In the present study, PAW chemistry and storage stability were assessed as a function of plasma operating conditions. Increasing plasma exposure time (5, 12.5, 20 min) and power (16, 26, 36 W) led to a significant drop in pH (2.4) and higher nitrates and nitrites levels (320 and 7.2 mg/L, respectively) in the PAW. Non-detectable hydrogen peroxide concentration, irrespective of the treatment conditions, was attributed to its instability in acidic environments and the remote PAW generation mode. pH, nitrates and nitrites levels in the PAW remained unaffected after two weeks at 4 °C. The potential of PAW for microbial inactivation and quality retention was demonstrated on baby spinach leaves. Rinsing steps influenced colour development during chilled storage to a greater extent than PAW treatment itself. About 1 log reduction in total bacterial counts (5 log CFU/g) was achieved through PAW rinsing, with no variability after eight days at 4 °C (typical shelf-life at retailers). Moreover, microbial levels on PAW-treated samples after storage were significantly lower than those on control samples, thus contributing to extended product shelf-life and reduced food waste generation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.