Plasma-Activated Water: Transforming Food Safety Through Reactive Species — Synergistic effect on Microbial Decontamination, Antioxidant Boosting, and Pesticide Breakdown

Plasma-Activated Water (PAW) has emerged as a promising technology for food processing applications, demonstrating effectiveness in surface sanitation, produce blanching, and fruit decontamination. Its ability to reduce microbial load, prolong shelf life, and maintain nutritional value has drawn significant research interest. PAW contains reactive oxygen and nitrogen species (RONS), which possess strong antimicrobial properties against various foodborne pathogens, including bacteria, molds, and viruses. This study examined the impact of PAW on enzymatic browning, microbial inhibition, and pesticide degradation in fresh-cut apples. PAW was produced with activation times of 5, 10, and 15 minutes, and apple slices were treated by immersion in PAW for 10 minutes before room-temperature storage. Results showed that PAW activated for 15 minutes (PAW15) exhibited the lowest peroxidase activity, indicating superior enzymatic inhibition. PAW immediately reduced polyphenol oxidase activity, with PAW15 showing the most pronounced effect. Antioxidant capacity, assessed via ABTS and DPPH assays, was significantly enhanced in PAW-treated samples on the first day of storage (P < 0.05), though differences diminished after 8 days. Microbial analysis confirmed that PAW effectively suppressed microbial proliferation without negatively affecting apple quality. Moreover, PAW reduced pesticide residues and minimized browning while maintaining antioxidant levels. Among the treatments, PAW15 demonstrated the highest efficacy in pesticide removal and bacterial reduction, likely due to its elevated RONS concentration, which enhances antimicrobial and detoxifying effects.

These findings highlight PAW’s potential as a sustainable, chemical-free method for enhancing food safety and shelf life, supporting its adoption in the food industry as an eco-friendly decontamination solution. This research contributes to advancing PAW applications in food preservation and safety.