Table 2.

The impact of PAW on the quality and shelf life of food.

Products	Treatment Conditions	Impact on Quality Parameters	Shelf Life	Reference
Agricultural Products
Ready-to-eat rocket salads	PAW was generated with DBD system, and salads were then immersed for 15 min	No change in leaf color or texture was seen	Shelf life was extended from 3 days to 7 days (~2.5 times)	[89]
Tomato	PAW was created by air plasma jet for 1, 3, 5, and 10 min, and the tomato was then soaked in PAW for 15 min	No significant change in color or total phenolic compound		[84]
Baby spinach leaves	Leaves were rinsed with PAW, with no variability for 8 days at 4 °C	No significant change in color	Shelf life was extended	[80]
Button mushroom	500 mL DW was activated for 20 min to form PAW, and mushrooms were then soaked for 5, 10, or 15 min in PAW before being stored at 20 °C for 7 days	No noticeable changes in pH, color, or antioxidant properties, and mushroom softening was prolonged		[31]
Fresh-cut apple	Apple cubes were soaked in PAW for 5 min and kept at 4 °C for 12 days	Reduced superficial browning; no change in firmness, antioxidant content, and radical scavenging activity	Acceptable sensory score was retained longer (12 days) compared to control (6 days)	[87]
Fresh-cut pears	Pear cubes were soaked in PAW for 5 min and kept at 4 °C for 12 days	The amount of soluble solids did not significantly vary; ascorbic acid content and radical scavenging activity were unaffected by storage for 8 days		[88]
Grapes	Water was activated with plasma for 30 and 60 min, and grapes were then soaked in PAW for 30 min	Surface color of grapes did not significantly change, and total anthocyanins demonstrated no significant reduction in cyanidin-3-glucoside equivalents		[73]
Fresh-cut kiwifruit	Water was activated with plasma for 30 min., and PAW was then sprayed on kiwi slice and kept at 4 °C for 8 days	Improved activity of superoxide dismutase, peroxide, and catalase was seen		[96]
Animal-Derived Products
Mackerel fillets	PAW was activated for 10 min, then for 10 min, the fish cube was immersed in the PAW	No significant change in color		[91]
Yellow River carp fillets	Water was activated with plasma for 120 s, and the fillets were then soaked in PAW for 1.5, 3, 4.5, and 6 min	The L* value of the fillets increased, while the a* value significantly declined, but the b* value remained unchanged compared to control; no change in sensory or textural properties		[78]
Shrimp	Water was activated with plasma for 10 min and then frozen to form ice at −20 °C for 24 h; shrimps were placed on PAW ice and kept at 4 °C for 9 days	The TVBN value was lowered; color and hardness were delayed	Shelf life was extended by 4 to 8 days	[92]
Fresh beef	Water was activated with plasma for 30 min to generate PAW; then, the fresh beef was sprayed with PAW; treatment intervals ranged from 6 to 192 h and stored at 4 °C for 24 days	No noticeable changes in quality parameters when the time interval is larger than or equal to 24 h	Shelf life was extended for 4–6 days	[90]
Cooked chicken surface	PAW was activated for 20 min, and the chicken was then soaked in PAW for 5 min	No change in chicken surface color was seen		[40]
Chicken meat and skin	Water was activated with plasma for 6.5 min to generate PAW, and the chicken meat was then immersed in PAW and ultrasonicated at 4, 25, and 40 °C for 30, 45, and 60 min	Noticeable change in color was seen, but there were no substantial changes in hardness, protein, or fat content		[76]
Eggs	PAW was activated in combination with different power consumption, activation time, and water source, then the egg was soaked in PAW for 30, 60, 90, 120 s	The freshness index was better than the commercial process, and the surface remained relatively intact		[34]
Processed Foods
Tofu	Water was activated by CAPP for 15 min, and tofu was then immersed in PAW for 30 min or 24 h	The L* values decreased with time, whereas a* and b* values rose; did not affect the springiness, hardness, and gumminess		[95]
Korean rice cake	PAW was generated using distilled water for 20 min with two DBD and used to treat Korean rice cake for 40 min	No noticeable change in color, pH, and firmness was seen		[32]
Thin sheets of bean curd	Water was activated with plasma for 90 s, and pieces of bean curd were then immersed into PAW for 10, 20, and 30 min	No noticeable impact on the overall isoflavone content, sensory qualities, or the majority of textural properties was found		[37]