Results 281 to 290 of about 1,077,342 (332)

Ultrasonic-assisted plasma-activated water extraction of polysaccharide from Hemerocallis citrina Baroni: Structural characterization and antioxidant mechanism in vitro.

Food Chemistry
Natural polysaccharides derived from Hemerocallis citrina Baroni exhibit significant biological activity. To enhance extraction efficiency and antioxidant activity, ultrasonic-assised plasma-activated water (PAW) was utilized to extract polysaccharides ...
Tong Yang, Han Zhang, Yaqing Bian, Zihan Qu, Yifu Zhang, Shuhong Li, Guiyun Chen, Ye Chen   +7 more
semanticscholar   +1 more source

Atmospheric pressure plasma activation of water droplets

Journal of Physics D: Applied Physics, 2019
Abstract Low temperature plasma treatment of water is being investigated due to its use in pollution abatement, wound treatment and agriculture. Plasma produced reactive oxygen and nitrogen species (RONS) are formed in the gas phase and solvate into the liquid.
Juliusz Kruszelnicki, Amanda M Lietz, Mark J Kushner   +2 more
openaire   +1 more source

Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation.

International Journal of Biological Macromolecules
Red grapes possess multiple bioactivities but are highly susceptible to spoilage due to the lack of efficient preservation techniques. Plasma-activated water (PAW) treatment and the incorporation of antioxidants in bio-based coatings are promising ...
Fanglei Zou, Tharushi S. Shinali, Miao Yang, Yuanliang Zhong, Junhua Wu, Liangju Wang, Hongying Wang   +6 more
semanticscholar   +1 more source

Plasma-activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry.

Comprehensive Reviews in Food Science and Food Safety, 2020
Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters.
Yi-ming Zhao, A. Patange, Da‐Wen Sun, B. Tiwari   +3 more
semanticscholar   +1 more source

Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein.

Food Chemistry
This study evaluated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-assisted plasma-activated water thawing (UPT)) on the ...
Dewei Kong, Jiaqi Liu, Jun Wang, Qian Chen, Qian Liu, Fangda Sun, Baohua Kong   +6 more
semanticscholar   +1 more source

Plasma-activated water: antibacterial activity and artifacts?

Environmental Science and Pollution Research, 2017
Broad biological activities of "plasma-activated water" (PAW) have drawn great attentions recently. Treatment of water using gas discharge plasma led to acidic solutions with excellent and broad antibacterial activity. Because PAW caused severe membrane damages in bacteria and diffused freely in extracellular matrix, PAW also demonstrated good anti ...
Tung-Po Chen, Junfeng Liang, Tsan-Liang Su   +2 more
openaire   +2 more sources

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

Plasma Processes and Polymers
Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications.
Rakesh Kumar Gupta, P. Guha, P. Srivastav   +2 more
semanticscholar   +1 more source

Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce

IEEE Transactions on Plasma Science
The effect of the application of plasma-activated water (PAW) on the quality and preservation of fresh-cut lettuce is reported in this article. PAW was produced by using a liquid-cathode air discharge. The average (bulk) water temperature was kept at ~22
J. Chamorro, G. Denoya, B. Santamaría, B. Fina, M. Ferreyra, E. Cejas, A. Rodríguez, S. Vaudagna, L. Prevosto   +8 more
semanticscholar   +1 more source

Plasma activated‐water stimulates aged pepper seeds and promotes seedling growth

Plasma Processes and Polymers
This study conducted an activation experiment on tap water using a self‐designed dielectric barrier discharge plasma field. Aged pepper seeds and seedlings were chosen as the investigation's subjects to assess plasma‐activated water (PAW's) effects on ...
D. Guo, Hongxia Liu, Xiaoning Zhang, Chenlu Xiong   +3 more
semanticscholar   +1 more source

Power Modulator for High-Yield Production of Plasma-Activated Water

IEEE Transactions on Plasma Science, 2017
Water can be activated by applying plasma to water, for instance, by creating plasma inside (bubbles in) the water, or along a water surface. Plasma-activated water (PAW) typically contains hydrogen peroxide, nitrates, nitrites, and peroxynitrite, and typically has a pH ranging from 2 to 4.
A. J. M. Pemen, P. P. van Ooij, F. J. C. M. Beckers, W. F. L. M. Hoeben, A. M. C. B. Koonen-Reemst, T. Huiskamp, P. H. M. Leenders   +6 more
openaire   +2 more sources