Enhanced Antimicrobial Activity through Synergistic Effects of Cold Atmospheric Plasma and Plant Secondary Metabolites: Opportunities and Challenges

The emergence of antibiotic resistant microorganisms possesses a great threat to human health and the environment. Considering the exponential increase in the spread of antibiotic resistant microorganisms, it would be prudent to consider the use of alternative antimicrobial agents or therapies. Only a sustainable, sustained, determined, and coordinated international effort will provide the solutions needed for the future. Plant secondary metabolites show bactericidal and bacteriostatic activity similar to that of conventional antibiotics. However, to effectively eliminate infection, secondary metabolites may need to be activated by heat treatment or combined with other therapies. Cold atmospheric plasma therapy is yet another novel approach that has proven antimicrobial effects. In this review, we explore the physiochemical mechanisms that may give rise to the improved antimicrobial activity of secondary metabolites when combined with cold atmospheric plasma therapy

Plasma for aquaponics

Global environmental, social, and economic challenges call for innovative solutions to food production. Current food production systems require advances beyond traditional paradigms, acknowledging the complexity arising from sustainability and a present lack of awareness about technologies that may help limit, for example, loss of nutrients from soil. Aquaponics, a closed-loop system that combines aquaculture with hydroponics, is a step towards the more efficient management of scarce water, land, and nutrient resources. However, its large-scale use is currently limited by several significant challenges of maintaining desirable water chemistry and pH, managing infections in fish and plants, and increasing productivity efficiently, economically, and sustainably. This paper investigates the opportunities presented by plasma technologies in meeting these challenges, potentially opening new pathways for sustainability in food production.</p