Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent

Iram, Attia; Wang, Xinmiao; Demirci, Ali

doi:10.1007/s12393-021-09278-9

Cited by 59 publications

(27 citation statements)

References 87 publications

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“…NEW and SAEW are prepared by electrolysing dilute NaCl and/or HCl solution in an electrolysis device without a diaphragm between the anode and the cathode. NEW has a pH of 7–8 and ORP of 750–900 mV, whereas SAEW is a kind of EW with higher pH (5.0–6.5) and lower ORP (850 mV) compared with AEW (Iram et al., 2021). Table 1 summarises the basic characteristics of various types of EW.…”

Section: Electrolysed Watermentioning

confidence: 99%

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Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Guo

Kang

et al. 2022

Int J of Food Sci Tech

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Summary Fruits and vegetables (F&V) provide people with a variety of essential vitamins, antioxidants and dietary fibre, thus constituting integral components of human diet. With the surge of interest in F&V, their consumption ratio has kept increasing in recent years. Unfortunately, microorganisms and pesticide residues on the surfaces of F&V may be hazardous to humans. As an emerging technology, electrolysed water (EW) shows great application potential in reducing these hazards. EW treatment not only effectively removes microorganisms from F&V but also degrades pesticide residues on their surfaces. In addition, EW treatment affects the physiological metabolism of harvested F&V, which is conducive to maintain their sensory quality and nutritional value. This article reviews the principles of EW preparation, advantages and disadvantages, and the application of EW in F&V in the last decade, including disinfection of irrigation water, removal of pesticide residues, disinfection after harvest its effects on physicochemical parameters and enzyme activity of F&V, etc. Moreover, the combination of EW and other technology, including ozone, short‐time heat treatment, ultraviolet irradiation and ultrasound, to further improve the quality control effects of F&V is discussed.

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Section: Electrolysed Watermentioning

confidence: 99%

“…1. The electrolytic cell is divided into an anode and a cathode with the help of a diaphragm (Iram et al., 2021). During the electrolysis process, NaCl is dissolved in water and dissociated into sodium ions (Na + ) and chloride ions (Cl − ).…”

Section: Electrolysed Watermentioning

confidence: 99%

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Guo

Kang

et al. 2022

Int J of Food Sci Tech

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“…The bactericidal efficiency of HClO is 80 times that of ClO − [ 4 , 5 ]. AEW can sterilize a variety of microorganisms [ 6 , 7 , 8 , 9 , 10 ], and is widely used in food sterilization, including vegetables, fruits, meat, fish, eggs and other types of foods [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. Among them, the Bacillus species is responsible for food spoilage and food-borne disease.…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Heng

Wang

Jiang

et al. 2022

Foods

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Food-borne diseases are widespread all over the world, and food safety has attracted much attention. This study is the first to use plasma to activate acidic electrolyzed water (AEW) to obtain a new disinfectant for food processing. The germicidal efficacy of plasma-activated acidic electrolyzed water (PA-AEW) on B. subtilis suspension and biofilm was investigated. Furthermore, the synergistic effect of different bactericidal factors was inferred by investigating the physicochemical parameters of PA-AEW and the influencing factors of bactericidal effect. The results demonstrate that PA-AEW is a highly effective and rapid disinfectant. The killing logarithm (KL) value of PA-AEW on B. subtilis suspension could reach 2.33 log10CFU/mL with a sterilization time of 10 s, which is significantly higher than that of AEW (KL = 0.58 log10CFU/mL) and plasma-activated water (PAW) (KL = 0.98 log10CFU/mL) (significant difference, p < 0.01). Moreover, the KL value of the B. subtilis biofilm of PA-AEW was 2.41 log10CFU/mL, better than that of PAW and AEW (significant difference, p < 0.01), indicating that PA-AEW has important application prospects in food processing. The synergistic effect should come from the interaction between reactive chlorine species (RCS) and reactive oxygen and nitrogen species (RONS) in PA-AEW.

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“…EW has received much interest as a chlorine-free alternative to other disinfectants and sanitizers. Acidic EW has received the most attention because of its highly effective antibacterial activity as a main agent, which may penetrate cells and oxidize important metabolic components [9]. EW is identified as the best way to save money on chemicals and is considered environmentally friendly because it simply uses tap water and NaCl [10].…”

Section: Introductionmentioning

confidence: 99%

Electrolysis Study Effect on Electrolyzed Water as Disinfectant and Sanitizer

Aniyyah

Idhamnulhadi

Shah

et al. 2022

J. Phys.: Conf. Ser.

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The use of harmful alcohol-based disinfectants and sanitizers was a major concern throughout the CoVID-19 era. Frequent use of alcohol-based sanitizer can dry up the skin, and the effect is worsening for individuals with sensitive skin. Alcohol-based disinfectants are flammable and can ignite if used near a flame, spark, or other source of ignition. Using the electrolysis of sodium chloride (NaCl) aqueous solution method, this study aims to make Hypochlorous Acid (HOCl), a safe disinfectant and sanitizer. Two critical parameters were tested on the electrolysis effect of producing HOCl. The first is the amount of sodium chloride (NaCl) present, while the second is the type of electrode used, which are carbon, graphite, and titanium. The results showed that 10 grams of NaCl produces 50-200 ppm of HOCl, which is good for sanitizing purposes, and 30 grams of NaCl produces 500-800 ppm of HOCl, which is good for disinfecting purposes. The graphite electrode was also demonstrated to be capable of producing a clean HOCl solution. Using a UV-vis spectrophotometer, the effectiveness of the HOCl produced was determined, and it was discovered that HOCl is capable of killing bacteria. As a result, HOCl can be applied as a safe disinfectant and sanitizer in the fight against COVID-19.

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Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent

Cited by 59 publications

References 87 publications

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Electrolysis Study Effect on Electrolyzed Water as Disinfectant and Sanitizer

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