Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future.

中文翻译：

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食品加工中的非等离子体与液体的相互作用：综述

为了确保营养质量，非热加工方法通常比传统食品加工方法更可取。非热等离子体（NTP）是非热加工技术的一个新领域，人们越来越关注在食品保鲜中的应用。在NTP的食品应用中，液体相互作用最为普遍。在此交互过程中，NTP反应性和产品存储性会发生变化。近年来，由NTP活化的水（血浆活化水[PAW]）作为水果和蔬菜清洗中的潜在消毒剂受到了广泛关注。但是，需要探索对NTP反应性物种与水存在下的食物营养成分之间的相互作用及其在食物中的稳定性的详细了解，以建立这种新兴技术的潜力。因此，这篇综述的主要目的是全面概述现有的NTP与液体之间的相互作用。此外，详细讨论了它们的微生物失活机理及其对食品质量的影响。大多数研究结果表明，NTP和PAW在微生物灭活和食品保存中的成功应用。尽管如此，仍存在一些研究空白，对食品中血浆反应性物质稳定性的完整分析仍然缺失。通过解决这些问题，以及该领域的现有研究成果，NTP可能会在不久的将来成功用作食品净化方法。详细讨论了它们的微生物灭活机理及其对食品质量的影响。大多数研究结果表明，NTP和PAW在微生物灭活和食品保存中的成功应用。尽管如此，仍存在一些研究空白，对食品中血浆反应性物质稳定性的完整分析仍然缺失。通过解决这些问题以及该领域的现有研究成果，NTP可能会在不久的将来成功用作食品净化方法。详细讨论了它们的微生物灭活机理及其对食品质量的影响。大多数研究结果表明，NTP和PAW在微生物灭活和食品保存中的成功应用。尽管如此，仍存在一些研究空白，对食品中血浆反应性物质稳定性的完整分析仍然缺失。通过解决这些问题以及该领域的现有研究成果，NTP可能会在不久的将来成功用作食品净化方法。