Application of Electrolyzed Water in the Food Industry: A Review
Source abstract
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Listeria monocytogenes in Food Safety · Advanced Chemical Sensor Technologies · Food Safety and Hygiene
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Research Department, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhina Str., 109316 Moscow, Russia
Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
Research Department, K. G. Razumovsky Moscow State University of Technologies and Management, 73-emlyanoy Val, 109004 Moscow, Russia
Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 05029, Korea
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Facultad de Ciencias de Ourense, Universidade de Vigo, Área de Tecnología de los Alimentos, 32004 Ourense, Spain
Funding
Ministry of Science and Higher Education of the Russian Federation
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