The optimization of plasma activated water (PAW) generation and the inactivation mechanism of PAW on Escherichia coli

Plasma activated water (PAW) generated by nonthermal plasma, an acidified solution containing a variety of reactive species, has become a new decontamination approach because of its bactericidal ability. This study investigated the effects of various generation conditions of PAW on bactericidal activities against Escherichia coli and its physicochemical properties. PAW was prepared by ultrapure water with dielectric barrier discharge (DBD) plasma. The optimal generation condition of PAW was 30 min plasma activation time, 20 ml solution volume, 15.2 kV input voltage, and 5.5 kHz frequency operation. Under various mimicked liquid analytics, nitrate, nitrite, superoxide anion radicals, and strong acidification play significant roles in the antimicrobial properties of PAW. Therefore, these findings provide a basis for the PAW inactivation mechanism, and PAW can be a promising alternative to traditional sanitizers for food safety and preservation. Practical applications Plasma-activated water (PAW) is an emerging non-thermal technology that could be applied in the food industry. The liquid creates an acidic environment which results in changes of the redox potential, conductivity, and the formation of reactive oxygen and nitrogen species. As a result, PAW has different chemical composition than water and can serve as an alternative method for microbial disinfection. This study presents physicochemical properties and bactericidal effects of PAW under different generation conditions. Moreover, the inactivation mechanism of Escherichia coli by PAW was analyzed using various mimicked solutions. This investigation will help to have a better understanding of PAW technology and extend the potential applications in the agri-food industry in the future.

Automated summary

This study investigates the effects of various generation conditions of plasma activated water (PAW) on bactericidal activities against Escherichia coli and its physicochemical properties. The findings show that nitrate, nitrite, superoxide anion radicals, and strong acidification play significant roles in the antimicrobial properties of PAW. This study provides a basis for the PAW inactivation mechanism and highlights its potential as an alternative to traditional sanitizers for food safety and preservation.