The present study aims at highlighting plasma, plasma-activated water (PAW) in particular, as a means of alternative, an innovative and unique method for its application in different aspects of food and vegetable processing and preservation. To investigate the effect of PAW on nutrient retention in vegetables, an experimental set was used to produce PAW that processes deionized water (DI). The concentrations of reactive species in PAW were calculated to compare their effect on nutrient retention. Then, the vegetables were washed with DI and PAW for 20 minutes. The samples were stored at 4 °C for 14 days. Immediately after washing and on the seventh and fourteenth days, nutrient content levels were measured. The results showed that using PAW causes the nutrients to remain in the vegetables for a longer time. We show that nutrient persistence in vegetables depends on the concentration and the type of reactive species in PAW.
