Article
Plant Sciences
Norrapon Vichiansan, Kanjanaporn Chatmaniwat, Marisa Sungkorn, Komgrit Leksakul, Poti Chaopaisarn, Dheerawan Boonyawan
Summary: This study demonstrates the feasibility of using plasma technology to promote tomato seed growth. Plasma-activated water containing NO3-, NO2-, and H2O2 ions was used to treat tomato seeds, resulting in a significant increase in yield. The optimal system settings were determined to be 20 W of power, 10 min of discharge duration, and 4 l/min of gas flow rate.
JOURNAL OF PLANT GROWTH REGULATION
(2023)
Article
Chemistry, Multidisciplinary
Jinkun Chen, Zifeng Wang, Jiachen Sun, Renwu Zhou, Li Guo, Hao Zhang, Dingxin Liu, Mingzhe Rong, Kostya (Ken) Ostrikov
Summary: In this study, plasma-activated hydrogel (PAH) was developed as a carrier for reactive species to achieve long-term antibacterial effects. AVC showed better antimicrobial performance than PAW and the other two hydrogels, with excellent stability for more than 14 days. The study revealed the mechanisms of PAH as an effective and long-term disinfectant for biomedical applications.
Article
Chemistry, Applied
Murtaza Ali, Jun-Hu Cheng, Da-Wen Sun
Summary: The study found that the use of plasma-activated liquid significantly reduced pesticide residues in tomato fruit without affecting the quality. Additionally, washing with plasma-activated liquid did not have a notable negative impact on the tomatoes' quality.
Article
Chemistry, Applied
Jing Qian, Yiyue Wang, Hong Zhuang, Wenjing Yan, Jianhao Zhang, Ji Luo
Summary: The CMP gels prepared with plasma activated water (PAW) showed improved strength, water holding capacity, and antibacterial activity, indicating the potential to enhance the quality and extend the shelf life of chicken gel products.
Article
Chemistry, Multidisciplinary
Evanthia Tsoukou, Maxime Delit, Louise Treint, Paula Bourke, Daniela Boehm
Summary: Plasma activated liquids have diverse antimicrobial efficacies and cytotoxic profiles, depending on the range and concentration of reactive chemical species. Spark and glow discharges were used to generate plasma activated water with similar antimicrobial efficacy despite different ROS and RNS profiles. Post plasma modifications and stability can be used to modulate the chemistry and activity of plasma functionalised liquids.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Murtaza Ali, Da-Wen Sun, Jun-Hu Cheng, Okon Johnson Esua
Summary: The combined treatment of plasma-activated liquid and ultrasound was effective in degrading chlorothalonil fungicide on tomato fruit, reducing pesticide residues by 80-90% with no negative effects on tomato quality. This method could serve as an efficient way to remove pesticides from tomatoes.
Article
Food Science & Technology
Di Zhang, Yanbing Liu, Xiaodan Li, Junxia Xiao, Jingxin Sun, Liping Guo
Summary: The study found that treating broccoli sprouts with PAW60 for 15 minutes resulted in the highest reduction of E. coli. The bactericidal effect was confirmed by analyzing changes in morphology, cell membrane permeability, and protein changes of E. coli cells. Additionally, PAW treatment did not affect or even enhanced sulforaphane formation in broccoli sprouts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Physical
Lea R. Winter, Jingguang G. Chen
Summary: This paper compares the energy requirements, CO2 emissions, and commodity prices of alternative plasma-activated ammonia synthesis with the conventional Haber-Bosch process. Economic positive externalities are evaluated for renewable energy-powered modular ammonia production, with a 6-fold improvement in plasma process efficiency projected to make it competitive. Technological prospects for achieving the thresholds are discussed, including advancements in plasma-catalyst synergy and direct reactions of N-2 with plasma-activated water.
Article
Acoustics
Murtaza Ali, Jun-Hu Cheng, Diana Tazeddinova, Rana Muhammad Aadil, Xin-An Zeng, Gulden Goksen, Jose Manuel Lorenzo, Okon Johnson Esua, Muhammad Faisal Manzoor
Summary: The purpose of this study was to investigate the effects of plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. The results showed that the maximum reduction of chlorothalonil was achieved in PAW-U10, followed by PABS. At the end of the storage period, PAW-U10 also had the highest reduction, followed by PABS-U10. Both PAW and PABS, with or without ultrasonication, did not significantly impact the overall quality of tomato fruits.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Plant Sciences
Jana Jiresova, Vladimir Scholtz, Jaroslav Julak, Bozena Sera
Summary: Recently, the use of low-temperature plasmas and plasma-activated water (PAW) in biological research has gained much attention. This article reviews the composition and properties of PAW prepared by different methods, and finds no significant difference between PAW prepared by plasma treatment and that prepared by mixing the active ingredients. The research also shows that PAW promotes germination and growth of wheat grains, and effectively decontaminates bacteria and yeast.
Article
Physics, Fluids & Plasmas
Bhagirath Ghimire, Endre J. Szili, Bethany L. Patenall, Pradeep Lamichhane, Nishtha Gaur, Alexander J. Robson, Dhruv Trivedi, Naing T. Thet, A. Toby A. Jenkins, Eun Ha Choi, Robert D. Short
Summary: This study investigates how to increase the production rate of hydrogen peroxide (H2O2) in deionised water (DIW) using an argon atmospheric-pressure plasma jet and explores the influence of operational parameters on H2O2 generation. Additionally, it demonstrates the synergistic action between H2O2 and other plasma generated molecules in DIW for effective decontamination of common wound pathogens.
PLASMA SOURCES SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Bohua Wang, Wenjie Wang, Qisen Xiang, Yanhong Bai
Summary: Plasma-activated water (PAW) treated by cold plasma is a promising strategy for food decontamination. However, the effects of heating on PAW's antibacterial efficacy and physicochemical properties are limited. This study aimed to determine the effect of heating on the bactericidal effects and physicochemical properties of PAW. The results showed that heating at 40-80 degrees C for 10 min significantly decreased the antibacterial activity of PAW against Listeria monocytogenes and Salmonella typhimurium. The combination treatment of PAW and mild heating (40-60 degrees C for 4 min) showed a greater antibacterial effect.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2023)
Article
Physics, Multidisciplinary
Robin Mentheour, Zdenko Machala
Summary: In this study, the antibacterial effect of reactive oxygen and nitrogen species (RONS) in plasma-activated water (PAW) on the inactivation of E. coli bacteria was investigated. It was found that the presence of both nitrites (NO2-) and hydrogen peroxide (H2O2) in PAW exhibited an enhanced antibacterial effect, which was further reinforced by the mild pulsed electric field (PEF) treatment. The results suggest a synergy between the chemical and physical plasma agents, opening new perspectives for applications in both plasma and PEF research areas.
FRONTIERS IN PHYSICS
(2022)
Article
Thermodynamics
Mary Low, Wei S. Sow, Yew M. Hung, Ming K. Tan
Summary: Plasma-activated water is used to increase the Leidenfrost point for spray cooling. The presence of reactive oxygen and nitrogen species in plasma-activated water leads to an increase in solution density and a reduction in surface tension, resulting in a significant increase in evaporation rate. Plasma-activated water droplets can effectively lower the surface temperature of a heated plate and have potential applications in practical cooling systems.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Noala Vicensoto Moreira Milhan, William Chiappim, Aline da Graca Sampaio, Mariana Raquel da Cruz Vegian, Rodrigo Savio Pessoa, Cristiane Yumi Koga-Ito
Summary: The use of plasma-activated water (PAW) in dentistry shows potential advantages for treating oral diseases, compared to direct application of non-thermal atmospheric pressure plasmas (NTAPPs).
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Ming-Kuei Shih, Shu-Ling Hsieh, Yu-Wen Huang, Anil Kumar Patel, Cheng-di Dong, Chih-Yao Hou
Summary: This study reveals the inhibitory effect of Resveratrol butyrate esters (RBEs) on adipogenesis by regulating adipogenic protein expression and increasing the p-AMPK/AMPK ratio. The accumulation of intracellular lipid droplets in adipocytes was reduced in a dose-dependent manner after RBEs treatment. These findings contribute to a better understanding of the potential anti-obesity properties and applications of RBEs.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Min Yang, Chih-Yao Hou, Ming-Ching Lin, Chao-Kai Chang, Anil Kumar Patel, Cheng-Di Dong, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh
Summary: Old preserved radish, a traditional Asian pickled-food, contains healthy bioactive compounds. Thermal processing can increase the phenols and flavonoids content in radish, significantly improving its nutritional values.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Chao-Chin Huang, Chih-Yao Hou, Anil Kumar Patel, Tiwan Kung, Cian-Huei Song, Chun-Mei You, Peng Chou Chen, Kai-Min Wu, Cheng-Di Dong, Chia-Min Lin
Summary: The Pacific saury has been developed into various food products, with the optimization of processing and ingredients determined by experts and consumers. The quality and stability of the products have been confirmed to meet the official regulations and standards, and a new brand has been established for commercial production.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Nutrition & Dietetics
You-Lin Tain, Chih-Yao Hou, Guo-Ping Chang-Chien, Sufan Lin, Chien-Ning Hsu
Summary: This study found that resveratrol butyrate ester (RBE), formed by esterification of resveratrol with butyrate, has higher bioavailability and better antioxidant effects compared to resveratrol. High-dose RBE can prevent offspring hypertension induced by maternal DEHP exposure. The beneficial effects of RBE are related to reducing oxidative damage, increasing butyrate concentrations, regulating SCFA receptor expression, antagonizing AHR signaling, and altering gut microbiota.
Article
Nutrition & Dietetics
You-Lin Tain, Chi- Chang, Chih-Yao Hou, Guo-Ping Chang-Chien, Sufan Lin, Chien-Ning Hsu
Summary: In this study, the protective effects of resveratrol butyrate monoester (RBM) on kidney dysfunction and hypertension in a CKD model were examined. RBM supplementation improved NO bioavailability, balanced the renin-angiotensin system, reduced oxidative stress, and altered gut microbiota composition. These findings suggest that RBM supplementation holds promise for improving CKD outcomes and hypertension treatment.
Article
Biochemistry & Molecular Biology
You-Lin Tain, Hung-Wei Yang, Chih-Yao Hou, Guo-Ping Chang-Chien, Sufan Lin, Chien-Ning Hsu
Summary: This study investigated the use of Cu/ZIF-8 nanoparticles to deliver GSNO and effectively reduce hypertension and improve kidney function in a pediatric CKD model. The nanoparticles enhanced endogenous NO generation, reduced renal oxidative stress, and downregulated the renin-angiotensin system. This research has the potential to improve the treatment of pediatric CKD.
Article
Food Science & Technology
Chia-Hua Lin, Ying-Tang Huang, Jhih-Ying Ciou, Chiu-Min Cheng, Guan-Ting Wang, Chun-Mei You, Ping-Hsiu Huang, Chih-Yao Hou
Summary: Umami-rich seasoning powder was produced from Taiwanese tilapia offcuts through cooking concentration and spray drying, containing abundant glutamic acid, glycine, aspartic acid, lysine, and other aminic acids. It had low water content and water activity, high powder yield, good water solubility index, and a spherical particle microstructure. Compared to commercial seasonings, it received the highest overall preference score in consumer-type sensory evaluation. This study demonstrates the potential of utilizing offcuts to flavor food, contributing to economic returns while addressing environmental challenges and promoting innovative circular practices in the tilapia supply chain.
Article
Food Science & Technology
Chia-Min Lin, Song-Yue Chen, Yi-Ting Lin, Chun-Ping Hsiao, Chih-Tung Liu, Sulfath Hakkim Hazeena, Jong-Shinn Wu, Chih-Yao Hou
Summary: This study investigated the use of microbubble water combined with ozone for disinfecting Salmonella enterica on eggshells. The results showed that this method effectively reduced the bacterial population in large quantities of water without compromising the sensory quality of eggs.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Chia -Min Lin, Samuel Herianto, Chang-Wei Hsieh, Ming-Kuei Shih, Jhih-Ying Ciou, Jing-Chung Huang, Tsu-Tung Liu, Hsiu-Ling Chen, Chih-Yao Hou
Summary: In this study, a soaking treatment using ozone-microbubble (OMB) water was demonstrated as an effective disinfection method for jumbo squid. Soaking squids with OMB for 3 minutes (OMB3) was found to reduce microbial contaminants and maintain squid qualities, compared to the control treatment (RO5). The OMB3 treatment also minimized pigment release and color change in the squid throughout storage periods.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Agronomy
Hsiu-Ling Chen, Rachelle D. Arcega, Pei-Yu Liao, Chih-Yao Hou, Wen-Chun Liu, Yun-Ru Chen, Jong-Shinn Wu, Wan-Ru Wang, Chia-Min Lin
Summary: Ozone microbubble water (OMB) is effective in removing pesticide residues and microorganisms from vegetables, achieving better results than traditional water washing. It also does not affect the physical characteristics of vegetables.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
You-Lin Tain, Chih-Yao Hou, Guo-Ping Chang-Chien, Sufan Lin, Chien-Ning Hsu
Summary: This study aimed to investigate the protective effects of sodium thiosulfate (STS) in a rat model of maternal CKD-induced hypertension. The results showed that STS treatment could enhance H2S and NO signaling pathways, alter gut microbiota, and protect offspring from maternal CKD-primed hypertension. This suggests that early-life interventions targeting reactive sulfur species (RSS) have potential preventive and therapeutic benefits for CKD-induced hypertension.
Article
Food Science & Technology
Bao-Hong Lee, Cheng-Hao Huang, Tsung-Yu Liu, Jung-Shiang Liou, Chih-Yao Hou, Wei-Hsuan Hsu
Summary: The flavor of coffee is affected by the fermentation process, which is influenced by factors such as temperature, oxygen concentration, and microbial diversity. This study examined the microbial diversity in coffee beans undergoing anaerobic fermentation at different temperatures and durations. The results showed that Acetobacter dominated at higher temperatures, while Leuconostoc and Gluconobacter were dominant at lower temperatures. This study provides valuable insights into the microbial diversity involved in the anaerobic fermentation of coffee beans and its potential impact on coffee quality.
Review
Environmental Sciences
Yan-Duan Lin, Ping-Hsiu Huang, Yu-Wei Chen, Chang-Wei Hsieh, You-Lin Tain, Bao-Hong Lee, Chih-Yao Hou, Ming-Kuei Shih
Summary: This review explores the origins, absorption, and harmful effects of microplastics on the environment and humans. The production and presence of microplastics pose a significant threat to the environment and human health and require attention. Various methods exist for degrading plastics, but microplastics continue to be produced during degradation. Microplastics enter the human body through inhalation, ingestion, or skin contact and may have negative impacts on multiple aspects of human health. Most countries have taken measures to regulate plastic particles and reduce plastic usage.
Editorial Material
Biotechnology & Applied Microbiology
Bao-Hong Lee, Ming-Kuei Shih, Chih-Yao Hou
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Summary: This study focuses on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). The results show that PAW treatment significantly increases the polysaccharide yield and biological activities.