ReviewInternational journal of environmental research and public health2022
Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments.
Review in International journal of environmental research and public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed.
- Non-Thermal and Mild Thermal Technologies for Table Egg Shell Surface Decontamination: Microbial Efficacy, Egg Quality, and Industrial Considerations.Microorganisms · 2026Review
- Plasma-activated water: a dual-action disinfectant and wound-healing therapy for diabetes-related foot infections.FEMS microbiology reviews · 2026Review
- Intraoral applicability of plasma-activated water: antibacterial activity, cytotoxicity, and effects on tooth structure.BMC oral health · 2025Article
- Seed priming and irrigating with plasma-activated water improve the growth and drought resistance in Poa pratensis.BMC plant biology · 2025Article
- Effect of plasma-activated water against E. coli and S. aureus: Influence of organic matter and impact on skin cell viability.Applied microbiology and biotechnology · 2025Article
- Emerging Technologies and Integrated Strategies for Microbial Detection and Control in Fresh Produce.Microorganisms · 2025Review
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Antibacterial Mechanism and Flavour Impact of Ultrasound and Plasma-Activated Water Combination onFoods (Basel, Switzerland) · 2025Article
- The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.Foods (Basel, Switzerland) · 2025Review
- Plasma activated water effects on behavior, performance, carcass quality, biochemical changes, and histopathological alterations in quail.BMC veterinary research · 2024Article
- Effect of Plasma-Activated Water on the Cellulase-Producing StrainJournal of fungi (Basel, Switzerland) · 2024Article
- Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging.International journal of molecular sciences · 2024Review
- Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review.Foods (Basel, Switzerland) · 2024Review
- Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Food chemistry: X · 2024Article
- Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration.Foods (Basel, Switzerland) · 2024Article
- Article
- Exploitation of microbial activities at low pH to enhance planetary health.FEMS microbiology reviews · 2024Article
- Optimization of Plasma Activated Water Extraction ofFoods (Basel, Switzerland) · 2023Article
- The Effect of Plasma-Activated Water Combined with Rosemary Extract (Foods (Basel, Switzerland) · 2023Article
- Advancements in Plasma Agriculture: A Review of Recent Studies.International journal of molecular sciences · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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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.