Properties of Water Activated with Low-Temperature Plasma in the Context of Microbial Activity

Abstract

The low-temperature plasma process is an advanced technology that has recently enjoyed great popularity due to its eco-friendly nature and antibacterial efficacy. Plasma-activated water (PAW)—a product of non-thermal plasma reaction with water, containing a rich variety of highly reactive oxygen and nitrogen species (RONS), is a green prospective solution for decontamination of microorganisms in a wide range of biotechnology aspect. Here, we present a succinct review of the formation of PAW and its properties in the context of inactivation of microorganisms. Among the wide range of articles on plasma-activated water, there is no comprehensive overview of the mechanism of microbial inactivation, the influence of reactive oxygen and nitrogen species on cell components, or the role of growth phases in PAW effectiveness in inactivation. This review aims to summarize the results of research in this area, taking into account the directions of potential applications of PAW in the field of medical sciences and food technology, indicating the species or strains of inactivated microorganisms.