文献类型：期刊文献

英文题名：Study on the detection of active components in plasma-activated water and its storage stability

作者：Zhang, Huanlan[1,2];Rubab, Momna[3];Chen, Moutong[1];Gao, Jialong[2];Sun, Qinxiu[2];Xia, Qiuyu[2];Wang, Zefu[2];Han, Zongyuan[2];Liu, Shucheng[1,4];Wei, Shuai[1,2]

机构：[1]Guangdong Acad Sci, Inst Microbiol, Prov Key Lab Microbial Safety & Hlth, Guangzhou 510070, Peoples R China;[2]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Gu, Zhanjiang, Peoples R China;[3]Univ Engn & Technol, Dept Food Engn & Biotechnol, New Campus, Lahore, Pakistan;[4]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

年份：2024

卷号：22

期号：1

外文期刊名：CYTA-JOURNAL OF FOOD

收录：SCI-EXPANDED(收录号：WOS:001284828900001)、、EI(收录号：20243216832647)、Scopus(收录号：2-s2.0-85200608251)、WOS

基金：This research was supported by Provincial Key Laboratory of Microbial Safety and Health [2020B121201009-PKLMSH003-2021], the Key Project of Department of Education of Guangdong Province [2022ZDZX4014], and Scientific Research Start-Up Funds of Guangdong Ocean University [R20048].

语种：英文

外文关键词：Plasma-activated water; preparation process; active ingredients; physicochemical properties

外文摘要：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 degrees 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 degrees 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 degrees C.