Application of plasma-activated water in the food industry: A review of recent research developments

•PAW could be an alternative method for microbial disinfection and food preservation.•Active species in PAW contributed to the pesticide degradation of fresh produce.•The formation of nitrite in PAW could be used as the nitrite source for curing meat.•Nitrogen compounds generated in PAW promoted seed germination and plant growth.•PAW could maintain or increase functional properties and quality attributes of foods. Plasma-activated water (PAW) is liquid treated with plasma. This liquid develops a higher oxygen reduction potential, a lower pH, and conductivity due to the delivery of reactive species from plasma to water. In this article, we review the antimicrobial activity and other applications of PAW in various food products. We discuss the effects of PAW treatment parameters on microbial inactivation efficiency as well as the underlying mechanisms, pesticide dissipation and its degradation pathway, meat curing and strategies to improve the nitrite amount in PAW, enhancement of food functional characteristics, and seed germination and plant growth. Additionally, we highlight the effects of PAW on food quality attributes. We further introduce the synergistic interaction of PAW with other technologies. Finally, we provide an overview of future challenges that must be resolved in the application of PAW in the food industry.