Plasma-activated water: A cutting-edge technology driving innovation in the food industry
Márcia Oliveira, Paula Fernández-Gómez, Avelino Álvarez‐Ordóñez, Miguel Prieto Maradona, Mercedes López
Abstract
Innovation regarding food production and processing is required to meet the emerging challenges of ensuring worldwide food security and meeting consumer demands for high-quality, safe and nutritious food products. This review provides insights into the current state-of-the-art of the emerging applications of Plasma Activated Water (PAW) in the food industry. PAW antimicrobial properties, inactivation mechanisms and the critical factors determining the lethal effect, as well as the bases for other technological applications are discussed. Overall, this review article describes the degree of success achieved by PAW technology in different applications and illustrates its feasibility and applicability in the food-processing industry.