Comparison of the Bacterial Inactivation Efficiency of Water Activated by a Plasma Jet Source and a Pin-to-Pin Electrode Configuration Source

Author:

Čobanović Radovan1ORCID,Maletić Dejan2,Kocić-Tanackov Sunčica1,Čabarkapa Ivana3ORCID,Kokić Bojana3ORCID,Kojić Predrag1ORCID,Milošević Slobodan4ORCID,Stulić Višnja5,Pavičić Tomislava Vukušić5ORCID,Vukić Milan6ORCID

Affiliation:

1. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

2. Institute of Physics, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia

3. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

4. Institute of Physics, Bijenička cesta 46, 10000 Zagreb, Croatia

5. Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

6. Faculty of Technology Zvornik, University of East Sarajevo, Karakaj 34a, 75400 Zvornik, Bosnia and Herzegovina

Abstract

In this comparative study, the bacterial inactivation efficiency of plasma-activated water (PAW) generated by two distinct plasma reactors, one utilizing a nitrogen plasma jet electrode and the other a hybrid argon plasma reactor, was explored. The present study involved the assessment of antimicrobial activity against suspensions of three Gram-positive and three Gram-negative bacterial strains in their planktonic cell state. Bacterial suspensions were introduced into PAW five days after generation. Subsequently, the viability of the bacteria was assessed at various time intervals, specifically at 0.5, 1, 3, 5, 10, and 24 h, in order to evaluate the effect of inactivation. Structural changes in bacteria after PAW treatment were assessed using a scanning electron microscope (SEM). The physicochemical properties of PAW, including pH, conductivity, and concentrations of H2O2, NO2−, and NO3− during aging were measured. The present study demonstrated the effective inactivation of the tested bacterial strains by PAW. Gram-positive bacteria displayed greater resistance compared to Gram-negative species, with the lowest reductions in bacterial counts observed for B. cereus, and the highest for Escherichia coli O157:H7. Morphological damage was evident across all bacterial species examined. Physicochemical measurements showed slow decay of the reactive species in the aging process. This study illustrated the potential utility of PAW as an alternative disinfectant.

Funder

COST

Adaptation of vegetables to new agrometeorological conditions in Slavonia

European Union from the European Regional Development Fund

MSTDI Republic of Serbia

Republic of Croatia Ministry of Science and Education through the European Regional Development Fund

Publisher

MDPI AG

Subject

Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering

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