{"id":24,"date":"2025-07-10T11:30:00","date_gmt":"2025-07-10T09:30:00","guid":{"rendered":"http:\/\/pawerful.pbf.hr\/?page_id=24"},"modified":"2025-07-10T12:54:32","modified_gmt":"2025-07-10T10:54:32","slug":"about","status":"publish","type":"page","link":"https:\/\/pawerful.pbf.hr\/index.php\/about\/","title":{"rendered":"About"},"content":{"rendered":"
P<\/span>lazmom aktivirana voda<\/strong> (engl. Plasma activated water \u2013 PAW<\/strong>) dobivena je plazma pra\u017enjenjem koje u vodi stvara velik broj razli\u010ditih reaktivnih vrsta poput iona, slobodnih radikala, te pobu\u0111enih molekulski vrsta (kisikovih i du\u0161ikovih spojeva, vodikova peroksida, ozona, atomarnog kisika, hidroksilnog radikala itd.). Zbog novonastalog kemijskog sastava pokazuje antimikrobno djelovanje, te se mo\u017ee u\u010dinkovito koristiti u dezinfekcijske svrhe u prehrambenoj industriji. S obzirom da spada u ne toplinske metode pogodna je za primjenu na<\/div>\n

toplinski osjetljivoj hrani poput minimalno procesiranih\u00a0proizvoda. Kroz ovaj projektni prijedlog cilj je kroz tri\u00a0istra\u017eiva\u010dka razdoblja ispitati svojstva PAW te mogu\u0107nost\u00a0direktne primjene na hranu. Specifi\u010dan kemijski sastav potrebno\u00a0je karakterizirati, te odrediti stabilnost vode tijekom\u00a0skladi\u0161tenja, kao i antimikrobna svojstva na \u010deste mikrobiolo\u0161ke\u00a0kontaminante hrane. U drugoj fazi istra\u017eivanja potrebno je\u00a0ispitati i utjecaj na funkcionalne komponente hrane (proteine,\u00a0enzime, lipide i ugljikohidrate) s ciljem odre\u0111ivanja mogu\u0107nosti\u00a0direktne primjene PAW na minimalno procesirane proizvode. U\u00a0zavr\u0161noj tre\u0107oj fazi istra\u017eiti \u0107e se mogu\u0107nost primjene PAW u\u00a0direktnom kontaktu s hranom tijekom uranjanja (vo\u0107a, povr\u0107a) i\u00a0dozrijevanja (feta sir), te odrediti rok trajnosti uz pra\u0107enje\u00a0parametara kvalitete minimalno procesiranih proizvoda\u00a0prethodno tretiranih PAW. Uz primjenu sofisticiranih metoda, te\u00a0pra\u0107enje velikog broja parametara cilj je dobiti \u0161to bolji uvid u\u00a0potencijal primjene plazmom aktivirane vode u prehrambenoj\u00a0industriji.<\/p>\n

 <\/p>\n

Plasma Activated Water (PAW)<\/strong> is produced by plasma discharge in water, generating reactive species such as ions, radicals, and excited oxygen and nitrogen compounds. Due to its unique chemical composition, PAW shows strong antimicrobial properties and is suitable for non-thermal food processing, particularly for heat-sensitive, minimally processed products.<\/p>\n

This project aims to explore the potential of PAW through three research phases:<\/p>\n

    \n
  1. Characterization<\/strong> of its chemical composition, stability during storage, and antimicrobial activity.<\/li>\n
  2. Assessment<\/strong> of its impact on food components (proteins, enzymes, lipids, carbohydrates) to evaluate direct application potential.<\/li>\n
  3. Application testing<\/strong> during food immersion (e.g., fruits, vegetables) and ripening (e.g., feta cheese), including shelf-life and quality monitoring.<\/li>\n<\/ol>\n

    Using advanced analytical methods, the project seeks to determine the feasibility of PAW use in the food industry.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Plazmom aktivirana voda (engl. Plasma activated water \u2013 PAW) dobivena […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-24","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/24","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/comments?post=24"}],"version-history":[{"count":5,"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/24\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/pages\/24\/revisions\/55"}],"wp:attachment":[{"href":"https:\/\/pawerful.pbf.hr\/index.php\/wp-json\/wp\/v2\/media?parent=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}