Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

Hao, Jianxiong; Li, Huiying; Wan, Yizhao; Liu, Haijie

doi:10.1016/j.foodcont.2014.09.027

Cited by 64 publications

(31 citation statements)

References 37 publications

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“…Interestingly, EW has been applied in Japan for several years as an antimicrobial agent. EW exhibits antimicrobial activity against a variety of microorganisms and eliminates most common types of viruses, bacteria, fungi, and spores in a relatively short amount of time (usually within 5 to 20 s) in food products, food processing surfaces, and nonfood surfaces (Ding and others ; Hao and others ; Hricova and others ; Huang and others ). Various studies have been conducted on the antimicrobial activity of EW on different products including food handling gloves (Liu and others ), cutting boards (Venkitanarayanan and others ; Monnin and others ), shrimp (Lin and others ; Ratana‐Arporn and Jommark ; Xie and others ,b), fish (Phuvasate and Su ; Al‐Holy and Rasco ), beef (Ding and others ; Al‐Holy and Rasco ; Mansur and others ), pork (Rahman and others , ; Wang and others ), poultry carcasses (Rahman and others ; Al‐Holy and Rasco ), fruits (Graca and others ; Ding and others ; Torlak ), and vegetables (Ding and others ; Lee and others ; Hao and others ; Mansur and Oh ).…”

Section: Introductionmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

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Section: Introductionmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

View full text Add to dashboard Cite

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“…SAEW as a promising washing agent, provided an environmentally effective approach on the processing of fresh-cut vegetables for its antimicrobial activity, non-corrosion of processing equipment, less side effect to human health and environment [1], [8], and required further research.…”

Section: Resultsmentioning

confidence: 99%

“…Due to the disruption of surface cells and the injury of tissues, the fresh-cut vegetables are more susceptible to microbial spoilage and pathogen contamination than raw materials [1]. Recently, minimally processed vegetables have become more and more popular, which promote the research on quality of fresh-cut vegetables, including nutrition, texture and microbiology.…”

Section: Introductionmentioning

confidence: 99%

“…SAEW, also named neutral electrolyzed water or low concentration electrolyzed water, has gained much more attention because it has strong antimicrobial activity, non-corrosion of processing equipment, less side effect to human health and environment [1], [8]. The antimicrobial effect of SAEW at low ACC and a near neutral pH was similar to strong acidic electrolyzed water and sodium hypochlorite solution [5], [7].…”

Section: Introductionmentioning

confidence: 99%

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The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Wang¹,

Xia²,

Huang³

et al. 2016

IPCBEE

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Abstract. In order to evaluate slightly acidic electrolyzed water (SAEW) and sodium hypochlorite solution, the washing agents on shelf-life and quality were investigated during 25 days cold storage. The results showed that the specific maximum peak force of lettuce and carrot significantly increased after treated with SAEW, while carrot with sodium hypochlorite solution treatment was not significantly (P > 0.05) increased. Also the shelf-life of lettuce processed with SAEW was prolonged for another 4.5 days. The results indicated that SAEW technology had stronger decontamination ability than sodium hypochlorite with its conveniences.

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“…Many chemical substances are regarded as effective colorpreserving reagents for fresh-cut vegetables, including ascorbic acid [14,15], citric acid [16], ozone [17], calcium chloride [18,19], and acidic electrolyzed water [20]. Sodium acid sulfate (SAS), which was certified as generally recognized as safe (GRAS) food additive by FDA in 1998, is effective 2 Journal of Food Quality in suppressing enzymatic browning and aerobic bacteria in fresh-cut apples [21], but the effects on potato chips are rarely investigated [22].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Xie

Lin

Guan

et al. 2017

Journal of Food Quality

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Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in freshcut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

Cited by 64 publications

References 37 publications

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

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