What is it about?
This work reviews PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented.
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Why is it important?
This review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.
Perspectives
This is a comprehensive review that I could say spending so much time to prepare. As MSc student at that time, I felt so much challenging. I do really hope that this work could enrich the scientific literature.
Samuel Herianto
National Taiwan University
Read the Original
This page is a summary of: Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality, Comprehensive Reviews in Food Science and Food Safety, November 2020, Wiley,
DOI: 10.1111/1541-4337.12667.
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