Application of Electrolyzed Water in the Food Industry: A Review

Rebezov, Мaksim; Saeed, Kanza; Khaliq, Adnan; Junaid-ur-Rahman, Syed; Sameed, Nimra; Semenova, Anastasia; Khayrullin, Mars; Dydykin, А.S.; Abramov, Y.U.A.; Thiruvengadam, Muthu; Shariati, Mohammad Ali; Punia, Sneh; Lorenzo, José M.

doi:10.3390/app12136639

Cited by 40 publications

(18 citation statements)

References 94 publications

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“…The physicochemical properties of EOW used to treat foods are ACC from 10 to 100 ppm and ORP from −800 mV to higher than 1000 mV. The pH depends on the type of water used in the research, acid, slightly acid, neutral, or alkaline electrolyzed water [ 104 , 105 ]. Research was conducted to study the effect of different pH values of EOW on fungal elimination and DON reduction in wheat grains.…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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“…As we all know, electrolyzed water, an invention of green chemistry, is a novel disinfectant that has been widely used in the food eld 10 . Slightly acidic electrolyzed water (SAEW) with 10-60 mg/L available chlorine concentration (ACC) and pH 5.0-6.5, is obtained by electrolysis of diluted HCl solution in a nonmembrane device 11 .…”

Section: Introductionmentioning

confidence: 99%

CaCl 2 -HCl electrolyzed water promotes glucosinolates metabolism in broccoli sprouts via calcium signal

Song

et al. 2023

Preprint

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Background Electrolyzed water, an invention of green chemistry, is a novel disinfectant that has been widely used in the food field. Previous studies have found that slightly acidic electrolyzed water not only has a bactericidal effect, but also promotes the accumulation of active substances in many types of sprouts. We have developed a new type of electrolyzed water - CaCl2-HCl electrolyzed water (CHEW), which is an effective method to enhance the formation of glucosinolates and isothiocyanates of broccoli sprouts. Molecular mechanism of CaCl2-HCl electrolyzed water promoting glucosinolate metabolism in broccoli sprout during the growth was investigated in this study. Results On the 4th day, the total glucosinolates’ content of broccoli sprouts reached 195.50 µmol/g DW under CHEW treatment. On the 8th day, compared to tap water, the contents of 3 isothiocyanates (sulforaphane, erucin, 4-isothiocyanato-1-buene) in broccoli sprouts under CHEW treatment were significantly increased by 45.93%, 34.04% and 185.15% respectively. The results of calcium distribution and RT-qPCR indicated that CHEW treatment activated calcium signal in broccoli sprouts and promoted the relative expressions of glucosinolate biosynthesis-related genes through calcium sensors (calmodulin (CaM), calmodulin-like protein (CML), calcium-dependent protein kinase (CDPK)) and calcium-binding nuclear protein IQD1. Conclusion Our research provides new insights into the molecular mechanism of glucosinolate metabolism and also provided a theoretical basis for cultivating high-quality broccoli sprouts.

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“…So far, electrolytic water is an excellent non‐thermal technology for maintaining the quality and freshness of food (Maksim et al ., 2022). Electrolytic water is generated by the electrolytic process, in which a salt solution splits into metallic sodium (Na) and chlorine gas (Cl 2 ) through an electrolytic cell with a membrane, while water (H 2 O) splits into hydrogen (H 2 ) and oxygen (O 2 ) by electrolysis.…”

Section: Introductionmentioning

confidence: 99%

Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins

Lin

Liang

Liu

et al. 2023

Int J of Food Sci Tech

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SummaryThe alkaline ionized water (AIW) could inactivate food‐borne microorganisms, ensuring the vegetables and fruits security. However, the application of AIW in preserving fish is still unknown. Therefore, the present study aimed to explore the effects of AIW on grass carp fillets during storage at 4 °C for 12 d. The results of total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), colour and the sensory attributes showed that the AIW‐treated grass carp fillets exhibited better shelf life. As for the microbial composition, AIW treatment for 5 min significantly inhibited the growth of the predominant bacteria, such as Staphylococcus and Pseudomonas. According to the result from microstructure, the neat and even structure of myofibrillar proteins (MPs) was conducive maintained the fish quality. Overall, the results demonstrated that AIW treatment exerted a protective effect of inactivating spoilage microorganisms and preserving the quality of grass carp fillets.

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Application of Electrolyzed Water in the Food Industry: A Review

Cited by 40 publications

References 94 publications

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

CaCl 2 -HCl electrolyzed water promotes glucosinolates metabolism in broccoli sprouts via calcium signal

Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins

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