Effect of pH on the Taste of Alkaline Electrolyzed Water

Koseki, Masamichi; Tanaka, Yoshinori; Noguchi, Hiroyuki; Nishikawa, T.

doi:10.1111/j.1750-3841.2007.00384.x

Cited by 15 publications

(4 citation statements)

References 5 publications

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“…The use of electrolysed oxidising (EO) water began in Japan and has been reported to possess strong antimicrobial effects on a variety of pathogenic bacteria related to food safety (8). EO water is produced by the electrolysis of a dilute (0.1∼0.2%) sodium chloride (NaCl) solution (9). Hypochlorous acid (HOCl) is formed at the anode during electrolysis results in a low pH solution called acidic electrolyzed water (AcEW) with antimicrobial property.…”

Section: Electrolyzed Oxidizing (Eo) Watermentioning

confidence: 99%

Chemical Intervention Technologies for Seafood Safety

Feng,

Lee,

Yee

et al. 2023

J. Biotechnol Bioind.

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The escalating global demand for premium seafood products and the concurrent increase in foodborne illnesses have spurred the development of innovative and environmentally sustainable preservation methodologies. Contemporary intervention technologies, endorsed by governmental agencies and subject to stringent regulations within the food industry, encompass chlorine-based sanitizers, electrolyzed oxidizing water, ozone, and lactic acid. The inherent fragility of seafood presents formidable technological hurdles, given its susceptibility to modifications during conventional processing. Consequently, a synergistic amalgamation of diverse techniques to create a hurdle effect emerges as a promising approach for achieving superior microbiological standards in seafood, while preserving its desirable organoleptic attributes. This review comprehensively elucidates the underlying principles of various chemical interventions employed for the eradication of pathogens and spoilage microorganisms in seafood. The analysis encompasses an assessment of their advantages, limitations, and potential applicability in industrial settings.

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Section: Electrolyzed Oxidizing (Eo) Watermentioning

confidence: 99%

Chemical Intervention Technologies for Seafood Safety

Feng,

Lee,

Yee

et al. 2023

J. Biotechnol Bioind.

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“…Importantly, although ERW has an alkaline pH [ 1 , 71 , 72 ], we can logically exclude this property from being a contributing factor to its therapeutic effects because, in addition to the facts mentioned above, in all the in vitro cell culture studies, the alkaline pH is always neutralized [ 29 , 33 , 35 , 40 , 43 , 44 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 ]. Otherwise, the high alkaline pH would have injured the cells, since a high pH is incompatible with our cellular structure and function.…”

Section: Rejected Hypotheses On Erwmentioning

confidence: 99%

Electrolyzed–Reduced Water: Review I. Molecular Hydrogen Is the Exclusive Agent Responsible for the Therapeutic Effects

LeBaron

Sharpe²,

Ohno

2022

IJMS

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Numerous benefits have been attributed to alkaline-electrolyzed–reduced water (ERW). Sometimes these claims are associated with easily debunked concepts. The observed benefits have been conjectured to be due to the intrinsic properties of ERW (e.g., negative oxidation–reduction potential (ORP), alkaline pH, H2 gas), as well enigmatic characteristics (e.g., altered water structure, microclusters, free electrons, active hydrogen, mineral hydrides). The associated pseudoscientific marketing has contributed to the reluctance of mainstream science to accept ERW as having biological effects. Finally, through many in vitro and in vivo studies, each one of these propositions was examined and refuted one-by-one until it was conclusively demonstrated that H2 was the exclusive agent responsible for both the negative ORP and the observed therapeutic effects of ERW. This article briefly apprised the history of ERW and comprehensively reviewed the sequential research demonstrating the importance of H2. We illustrated that the effects of ERW could be readily explained by the known biological effects of H2 and by utilizing conventional chemistry without requiring any metaphysical conjecture (e.g., microclustering, free electrons, etc.) or reliance on implausible notions (e.g., alkaline water neutralizes acidic waste). The H2 concentration of ERW should be measured to ensure it is comparable to those used in clinical studies.

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“…Several studies have examined the taste of potable water in correlation with the levels of inorganic compounds. The majority of the current knowledge is derived from research on taste from individual salts that are dissolved in drinking water [26]. Studies pertaining to the major alkaline earth cations, including alkali metals and other metals, have been conducted [27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Parameters and Terroir Assessment of Mineral Water from Mount Smolikas in Greece: A Two-Year Study

et al. 2023

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Every day, more and more consumers choose to drink bottled water instead of tap water, since they believe that it is superior in quality. One of the criteria used by European consumers to choose bottled water is the geographical region of the spring. The flavor of the water is an additional factor that influences consumers’ choices. As a result, determining the flavor of water is gaining popularity and is thus turning into a prominent field of study. However, studies on the potential environmental factors that affect the sensory characteristics of water (i.e., “terroir” of water) are limited. To this end, we investigated the composition of natural mineral water spring from Mount Smolikas in Greece over a two-year period to find any potential alterations in water composition. The physicochemical parameters (pH, conductivity, turbidity, color, and total hardness) of the water samples were examined, along with their content in metal ions, inorganic salts (cations and anions), and total organic carbon. Additionally, the water samples were analyzed for their content of off-odor volatile compounds (i.e., 2-methylisoborneol and geosmin) that can be naturally found in water. The study also examined the correlation of climate conditions (accumulated rainfall and mean temperature) with the parameters above using a principal component analysis and a multivariate correlation analysis. The results showed that the physicochemical characteristics of water samples complied with European regulations. Metals, anions, and cations were all below the corresponding parametric values established by the European Commission. The off-odor organic compounds, 2-methylisoborneol, and geosmin, had average concentrations of 9.4 and 2.7 ng/L, respectively. Chromium and aluminum elevated concentrations might be attributed to specific ores present near the water source, while pH, conductivity, total hardness, nitrates, and off-odor compounds levels could be fluctuated due to local climate conditions. The study revealed a good positive correlation (>0.7) between the quantity of rainfall and the level of potassium cations. Moreover, a strong negative correlation (>0.9) was observed between magnesium cations and the mean temperature of the local area. The study can be used as a benchmark for future studies to determine the terroir of mineral water.

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Effect of pH on the Taste of Alkaline Electrolyzed Water

Cited by 15 publications

References 5 publications

Chemical Intervention Technologies for Seafood Safety

Chemical Intervention Technologies for Seafood Safety

Electrolyzed–Reduced Water: Review I. Molecular Hydrogen Is the Exclusive Agent Responsible for the Therapeutic Effects

Physicochemical Parameters and Terroir Assessment of Mineral Water from Mount Smolikas in Greece: A Two-Year Study

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