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

DC FieldValueLanguage
dc.contributor.authorTsoukou, Evanthia-
dc.contributor.authorBourke, Paula-
dc.contributor.authorBoehm, Daniela-
dc.date.accessioned2021-11-11T16:16:39Z-
dc.date.available2021-11-11T16:16:39Z-
dc.date.copyright2020 the Authorsen_US
dc.date.issued2020-10-28-
dc.identifier.citationWateren_US
dc.identifier.issn2073-4441-
dc.identifier.urihttp://hdl.handle.net/10197/12651-
dc.description.abstractNon-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.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.rightsThis is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
dc.subjectPlasma activated liquids (PAL)en_US
dc.subjectPlasma activated water (PAW)en_US
dc.subjectPlasma activated saline (PAS)en_US
dc.subjectStorageen_US
dc.subjectTemperature stabilityen_US
dc.subjectROSen_US
dc.subjectRNSen_US
dc.subjectEscherichia-colien_US
dc.subjectInactivationen_US
dc.subjectResistanceen_US
dc.subjectWateren_US
dc.subjectTimeen_US
dc.subjectFooden_US
dc.subjectContacten_US
dc.subjectOzoneen_US
dc.subjectPHen_US
dc.titleTemperature Stability and Effectiveness of Plasma-Activated Liquids over an 18 Months Perioden_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume12en_US
dc.identifier.issue11en_US
dc.citation.otherArticle Number: 3021en_US
dc.identifier.doi10.3390/w12113021-
dc.neeo.contributorTsoukou|Evanthia|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributorBoehm|Daniela|aut|-
dc.date.updated2021-09-29T11:04:18Z-
dc.identifier.grantid15/SIRG/3466-
dc.rights.licensehttps://creativecommons.org/licenses/by/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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