ReviewFoods (Basel, Switzerland)2021
Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
21 citing papers in PubMed, 96 citations in OpenAlex.
- Plasma-activated water: a dual-action disinfectant and wound-healing therapy for diabetes-related foot infections.FEMS microbiology reviews · 2026Review
- Entomopathogenic fungi, plasma-activated water, and their synergistic effects for sustainable management ofFrontiers in fungal biology · 2026Article
- The impact of plasma-activated water and selenium nanoparticle solution on the shelf life of Mandarin cv. Orlando Tangelo in storage.Scientific reports · 2025Article
- Plasma-Activated Water (PAW) Decontamination of Foodborne Bacteria in Shucked Oyster Meats Using a Compact Flow-Through Generator.Foods (Basel, Switzerland) · 2025Article
- Physicochemical properties of plasma-activated water and associated antimicrobial activity against fungi and bacteria.Scientific reports · 2025Article
- Plasma Optimization as a Novel Tool to Explore Plant-Microbe Interactions in Climate Smart Agriculture.Microorganisms · 2025Review
- The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.Foods (Basel, Switzerland) · 2025Review
- Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated rice.Food chemistry: X · 2024Article
- The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure.Ultrasonics sonochemistry · 2024Article
- Bacterial Decontamination of Water-Containing Objects Using Piezoelectric Direct Discharge Plasma and Plasma Jet.Biomolecules · 2024Article
- Article
- Cold plasma for enhanced water purification.Sustainable microbiology · 2024Review
- An overview of the bacterial microbiome of public transportation systems-risks, detection, and countermeasures.Frontiers in public health · 2024Review
- Optimization of Plasma Activated Water Extraction ofFoods (Basel, Switzerland) · 2023Article
- Advancements in Plasma Agriculture: A Review of Recent Studies.International journal of molecular sciences · 2023Review
- Defects in Mitochondrial Functions Affect the Survival of Yeast Cells Treated with Non-Thermal Plasma.International journal of molecular sciences · 2023Article
- Intermediate Cluster Disinfection: Which Disinfection Solution Is Most Effective on Milking Liners? A Comparison of Microorganism Reduction on Liner Inner Surfaces Using Quantitative Swab Sampling Technique.Pathogens (Basel, Switzerland) · 2023Article
- Comparison of the Effect of Plasma-Activated Water and Artificially Prepared Plasma-Activated Water on Wheat Grain Properties.Plants (Basel, Switzerland) · 2022Article
- 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
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.
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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.