Advances in plasma-activated water (PAW) for agricultural product safety: mechanisms and integration as a hurdle approach

Abstract

Plasma-activated water (PAW) is an emerging nonthermal technology with significant potential for ensuring food safety in agricultural product processing. It has demonstrated substantial reductions in spoilage and pathogenic microorganisms, while preserving food quality attributes. More recent studies on PAW have explored combining PAW with complementary treatments, such as ultrasound, mild heating, organic acids, and polyphenols, to enhance its decontamination efficacy and shelf life extension. This review summarizes the current progress on the inactivation mechanism of PAW hurdles, including the key roles of reactive oxygen and nitrogen species and their accumulation with organic acids, mild heating, acoustic cavitations, and their minimal impact on color, texture, and nutritional quality. The production cost, environmental sustainability, and regulatory considerations in relation to chemicals were discussed, with a focus on integration into the food manufacturing process. It has been documented that PAW-based hurdles provide synergistic inactivation effects, as a safe and eco-friendly alternative to chemical sanitizers. The potential of PAW to ensure food safety and preserve quality in the agri-food sector presents a promising opportunity for industrial development.