Water, air and electricity are needed to make plasma activated water (PAW). When air is exposed to an electric field, plasma can be created. When charged air particles come into contact with water, a number of compounds are formed which can be antimicrobial and can kill several types of bacteria. By rinsing lettuce with PAW, it can get an extended shelf life.
| Goal |  Egg |
 Dairy |
 Meat |
 Vegetables |
 Fruit |
|---|---|---|---|---|---|
| Durability |
Has effect Applies to spinach |
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| Food safety |
Has effect Applies to spinach |
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| Color |
Has less effect Applies to spinach |
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| Texture | |||||
| Loss of liquid | |||||
| Rancidity | |||||
| Nutritional values | |||||
| Digestibility | |||||
| Allergens |
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Comparative life cycle assessment of plasma-based and traditional decontamination strategies on Norwegian ready-to-eat fresh spinach Conference proceeding in 12th International Conference on Life Cycle Assessment of Food 2020 | 2020 | English | Plasma activated water, Vegetables, Sustainability | Saxegård, Simon Alexander; Møller, Hanne; Valente, Clara; Svanes, Erik; Noriega, Estefania | https://app.cristin.no/results/show.jsf?id=1858688 |
| Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves | 2019 | Engelsk | Vegetables, Plasma activated water, Food safety | Vaka, Mette Risa; Sone, Izumi; Álvarez, Rebecka García; Walsh, James Leon; Prabhu, Leena; Sivertsvik, Morten; Noriega Fernández, Estefanía | https://www.mdpi.com/2304-8158/8/12/692 |
