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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments

Author

Listed:
  • Mizanur Rahman

    (Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh)

  • Md. Shariful Hasan

    (Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh)

  • Raihanul Islam

    (Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh)

  • Rahmatuzzaman Rana

    (Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh)

  • ASM Sayem

    (Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh)

  • Md. Abdullah As Sad

    (Department of Food Engineering, N P I University of Bangladesh, Manikganj 1800, Bangladesh)

  • Abdul Matin

    (Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

  • Renata Puppin Zandonadi

    (Department of Nutrition, Campus Darcy Ribeiro, University of Brasilia, Asa Norte, Distrito Federal, Brasilia 70910-900, Brazil)

  • Heesup Han

    (College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea)

  • Antonio Ariza-Montes

    (Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Cordoba, Spain)

  • Alejandro Vega-Muñoz

    (Public Policy Observatory, Universidad Autónoma de Chile, Santiago 7500912, Chile)

  • Atiqur Rahman Sunny

    (Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet 3100, Bangladesh
    Suchana Project, WorldFish, Bangladesh Office, Gulshan, Dhaka 1213, Bangladesh)

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.

Suggested Citation

  • Mizanur Rahman & Md. Shariful Hasan & Raihanul Islam & Rahmatuzzaman Rana & ASM Sayem & Md. Abdullah As Sad & Abdul Matin & António Raposo & Renata Puppin Zandonadi & Heesup Han & Antonio Ariza-Montes, 2022. "Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments," IJERPH, MDPI, vol. 19(11), pages 1-18, May.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:11:p:6630-:d:827166
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    References listed on IDEAS

    as
    1. Ahmad, Iftekhar & Rahman, Mizanur & Rahman, Md. Mahzufar & Alam, Md. Mehbub Mustain & Hussain, Md. Shakawat, 2012. "Effect Of Gamma Radiation On The Titrable Acidity And Vitamin C Content Of Citrus Fruits," International Journal of Agricultural Research, Innovation and Technology (IJARIT), IJARIT Research Foundation, vol. 2(1), June.
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    Cited by:

    1. Hugo Miguel Lisboa & Matheus Bittencourt Pasquali & Antonia Isabelly dos Anjos & Ana Maria Sarinho & Eloi Duarte de Melo & Rogério Andrade & Leonardo Batista & Janaina Lima & Yasmin Diniz & Amanda Bar, 2024. "Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability," Sustainability, MDPI, vol. 16(18), pages 1-44, September.

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