Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

The efficacy of nonthermal plasma-activated water (PAW) in the decontamination of mung bean sprouts was evaluated in this work. After being treated with PAW for 30 min, the populations of total aerobic bacteria and total yeasts and moulds on mung bean sprouts were decreased by 2.32- and 2.84- log10 CFU/g, respectively. The PAW treatment had no significant effect on the antioxidant potential of mung bean sprouts as shown by using...