Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value

Plasma Activated Water (PAW) obtained by exposing water to cold atmospheric pressure plasma, has recently emerged as a promising alternative for food decontamination, compared the use of traditional chemical sanitizers. The aim study was evaluate efficacy PAW treatments rocket salad decontamination. Washing with 2, 5, 10 and 20 min assessed against different endogenous spoilage microorganisms untreated hypochlorite solution. composition function treatment delay time characterized effect on product quality nutritional parameters evaluated. Results showed that allowed an average reduction 1.7–3 Log CFU/g total mesophilic psychrotrophic bacteria Enterobacteriaceae following 2–5 washing minimal variation qualitative parameters. Overall, experimental results highlighted potentiality chlorine having advantage minor adverse impact environment consumers' health. To meet consumers demand, minimally processed fruit vegetable industry needs find sustainable solutions sanitizers allow increase shelf-life preserve safety, characteristics. activated represents strategy but its effects foods have been only limitedly investigated. present research is first plasma fresh leaves, providing new important information microbial inactivation cut product.