低温等离子体活性水在食品领域的应用进展

低温等离子体活性水（Plasma-activated Water，PAW）中富含活性氧（ROS）、活性氮（RNS）等活性成分，并具有低pH、高氧化还原电位、高电导率等特殊理化性质，近年来逐渐成为一种新型的非热物理加工方式被应用到食品杀菌与保鲜领域。低温等离子体活性水不仅能有效杀灭食品中的微生物，包括细菌、酵母、霉菌等，还能维持食品本身的品质不受显著性破坏，并且具有操作简单、处理时间短、效率高等优点，可以广泛应用在于果蔬和水产品的保鲜及肉制品的加工工艺中，满足目前市场对绿色无公害的产品需求。本文综述了低温等离子体活性水在食品领域的应用进展，讨论了低温等离子体活性水对微生物的灭活机理、对食品营养品质和感官特性的影响及PAW目前的局限性和未来发展潜力。

Applications of Plasma-Activated Water in Food Field: A Review

Due to being rich of reactive oxygen species(ROS) and reactive nitrogen species (RNS), plasma-activated water(PAW) has some special physicochemical properties such as low pH, high REDOX potential, and high electrical conductivity. In recent years, it has gradually becoming a new type of non-thermal physical processing methods used in the field of food sterilization and preservation. PAW can not only effectively kill the microorganisms in food, but also maintain quality of food without significant damage. Moreover, PAW also has advantages such as simple operation, short processing time, high-level efficiency, which meet the market demands for green and pollution-free products. It could be widely used in preservation of fresh products, as well as in processing of meat products, effectively promoting the engineering application of non-thermal plasma technology. This paper reviews the advances of PAW application in food field, discusses the inactivation mechanism of microorganisms using PAW and their effects on the nutritional and sensory properties of foods, as well as the current limitations and potential development of PAW.