Plasma-activated water and phenolic compounds: A potent combined strategy against yeast resilience
Kimani B.G., Mehrabifard R., Galmiz O., Machala Z.,
Journal of Agriculture and Food Research 29 (103081), 1-12 (2026)
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Abstract: Effective fungal control is essential to prevent spoilage, contamination, and infections in the realms of food,
healthcare, and industry. This study explores the antifungal activity of plasma-activated water (PAW) generated
by transient spark (TS) electrical discharge combined with natural phenolics bioactive compounds on the
planktonic growth, biofilm formation, and surface adhesion of yeast Saccharomyces cerevisiae and Wickerhamomyces anomalous. The phenolics were assayed at 1 or 2 mg/mL for planktonic growth after determining
their minimum inhibitory concentration. The biofilms were grown on sterile microscope slides for 48 h, stained
with acridine orange or calcofluor stain, and observed under a fluorescence microscope. PAW was used immediately after plasma treatment of tap water to create PAW-phenolic solutions. The combination of PAW with
cinnamic acid and vanillin showed the most significant antiyeast activity against planktonic and biofilm growth,
as well as surface adhesion. The biofilms formed with the PAW-phenolic combination were notably fragmented,
and residual cells were structurally damaged. A complete inhibition of biofilm formation was observed when
500 μg/mL of cinnamic acid was used in combination with PAW. The findings indicate a strong potential of
combining PAW with phenolic compounds that represents an effective novel strategy for preventing fungal
growth.
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