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  5. Temperature Stability and Effectiveness of Plasma-Activated Liquids over an 18 Months Period
 
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Temperature Stability and Effectiveness of Plasma-Activated Liquids over an 18 Months Period

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Author(s)
Tsoukou, Evanthia 
Bourke, Paula 
Boehm, Daniela 
Uri
http://hdl.handle.net/10197/12651
Date Issued
28 October 2020
Date Available
11T16:16:39Z November 2021
Abstract
Non-buffered plasma-activated liquids such as water and saline have shown bactericidal effects. In the present study, we investigated the anti-bacterial efficacy and stability of plasma-activated water (PAW) and plasma-activated saline (PAS), generated using a high voltage dielectric barrier discharge system. This study compares the potential of non-buffered plasma-activated liquids (PAL) for the inactivation of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) after storage of the solutions at five different temperatures for a storage time up to 18 months after their generation. The temperatures used were room temperature, 4◦ C, −16◦ C, −80◦ C, −150◦ C. Both PAW and PAS achieved 6 log reduction for both bacteria on the first day of their generation after 60 min contact time and they retained these effects after 18 months when stored at the lowest temperatures. Chemical analysis of PAL showed that plasma caused a drop in pH, generation of reactive oxygen species and nitrates, whereas no nitrites are detected in the system used. The concentrations of chemical species were affected by the storage at different temperatures and a thermocouple probe was used to investigate the freezing behaviour of the PAL.
Type of Material
Journal Article
Publisher
MDPI
Journal
Water
Volume
12
Issue
11
Copyright (Published Version)
2020 the Authors
Keywords
  • Plasma activated liqu...

  • Plasma activated wate...

  • Plasma activated sali...

  • Storage

  • Temperature stability...

  • ROS

  • RNS

  • Escherichia-coli

  • Inactivation

  • Resistance

  • Water

  • Time

  • Food

  • Contact

  • Ozone

  • PH

DOI
10.3390/w12113021
Language
English
Status of Item
Peer reviewed
ISSN
2073-4441
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by/3.0/ie/
Owning collection
Biosystems and Food Engineering Research Collection
Scopus© citations
16
Acquisition Date
Jan 27, 2023
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Acquisition Date
Jan 28, 2023
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