Study on the detection of active components in plasma-activated water and its storage stability
In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were evaluated. With the increase of plasma discharge time and disc...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2386417 |
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| author | Huanlan Zhang Momna Rubab Moutong Chen Jialong Gao Qinxiu Sun Qiuyu Xia Zefu Wang Zongyuan Han Shucheng Liu Shuai Wei |
| author_facet | Huanlan Zhang Momna Rubab Moutong Chen Jialong Gao Qinxiu Sun Qiuyu Xia Zefu Wang Zongyuan Han Shucheng Liu Shuai Wei |
| author_sort | Huanlan Zhang |
| collection | DOAJ |
| description | In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were evaluated. With the increase of plasma discharge time and discharge power, all the values increased except pH value. There were no significant changes in the values of pH, ORP, and EC for 30 days storage at 4°C (p > 0.05). The concentrations of NO3−, NO2−, and H2O2 exhibited significant changes (p < 0.05) after stored for 5 days. The plasma discharge time and discharge power showed significant effects on the physicochemical properties and activity of PAW. Moreover, the concentrations of NO3− and NO2− significantly affected the storage stability of PAW at 4°C. |
| format | Article |
| id | doaj-art-6baa019cb7ec4637a3690ab82c8f2b23 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-6baa019cb7ec4637a3690ab82c8f2b232025-08-20T02:37:17ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2386417Study on the detection of active components in plasma-activated water and its storage stabilityHuanlan Zhang0Momna Rubab1Moutong Chen2Jialong Gao3Qinxiu Sun4Qiuyu Xia5Zefu Wang6Zongyuan Han7Shucheng Liu8Shuai Wei9Provincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, ChinaDepartment of Food Engineering and Biotechnology, New Campus, University of Engineering and Technology, Lahore, PakistanProvincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, ChinaCollege of Food Science and Technology, Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaCollege of Food Science and Technology, Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, ChinaProvincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, ChinaProvincial Key Laboratory of Microbial Safety and Health, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, ChinaIn this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were evaluated. With the increase of plasma discharge time and discharge power, all the values increased except pH value. There were no significant changes in the values of pH, ORP, and EC for 30 days storage at 4°C (p > 0.05). The concentrations of NO3−, NO2−, and H2O2 exhibited significant changes (p < 0.05) after stored for 5 days. The plasma discharge time and discharge power showed significant effects on the physicochemical properties and activity of PAW. Moreover, the concentrations of NO3− and NO2− significantly affected the storage stability of PAW at 4°C.https://www.tandfonline.com/doi/10.1080/19476337.2024.2386417Plasma-activated waterpreparation processactive ingredientsphysicochemical properties |
| spellingShingle | Huanlan Zhang Momna Rubab Moutong Chen Jialong Gao Qinxiu Sun Qiuyu Xia Zefu Wang Zongyuan Han Shucheng Liu Shuai Wei Study on the detection of active components in plasma-activated water and its storage stability CyTA - Journal of Food Plasma-activated water preparation process active ingredients physicochemical properties |
| title | Study on the detection of active components in plasma-activated water and its storage stability |
| title_full | Study on the detection of active components in plasma-activated water and its storage stability |
| title_fullStr | Study on the detection of active components in plasma-activated water and its storage stability |
| title_full_unstemmed | Study on the detection of active components in plasma-activated water and its storage stability |
| title_short | Study on the detection of active components in plasma-activated water and its storage stability |
| title_sort | study on the detection of active components in plasma activated water and its storage stability |
| topic | Plasma-activated water preparation process active ingredients physicochemical properties |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2386417 |
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