Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

Cui, Xiaodong; Shang, Yi; Shi, Zhengxiang; Xin, Hongwei; Cao, Wei

doi:10.1016/j.jfoodeng.2008.10.006

Cited by 100 publications

(79 citation statements)

References 25 publications

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“…It is easily (and thus usually) generated by taking from the anode side of the electrolysis of a dilute NaCl solution. [2] The resultant EOW has lower pH values and higher oxidation reduction potential (ORP) values and contains available chlorine. While neutral electrolyzed water (NEW) are referred to as mixed oxidants which are commonly produced by two different types of NEW generators.…”

mentioning

confidence: 99%

“…It was also confirmed Wang et al [6] that acidic electrolyzed water treatment could completely suppress the proliferation of Vibrio parahaemolyticus on shrimp in combination with refrigeration temperature.Recently, Mansur and Oh [7] also observed that the microbial populations on kale treated with slightly acidic EOW were much lower compared to those on untreated control. The available chlorine in EOW may play the key role in bactericidal activity according to Cui et al [2] Although EOW has been confirmed to effectively inactivate several food-borne microorganisms, little information is available on the application of EOW on hairtail preservation.…”

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confidence: 99%

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Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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The effect of chitosan (CH) coating combined with electrolyzed oxidizing water (EOW) on microbiological and physicochemical of hairtail (Trichiutus haumela) was evaluated during 15 days of storage at −3°C. Hairtail samples treated by EOW combined with 1.5% (w/v) CH were compared with samples soaked in single material. For storage of 15 days, the thiobarbituric acid value of hairtails increased steadily to 1.79, 1.52, 1.48 mg/100g (p < 0.05) in the EOW, CH, and EOW+CH group, respectively. All of these were significantly lower than that of the control group (2.01 ± 0.04 mg malonaldehyde/ 100g; p < 0.05). Microbiological results, total volatile basic nitrogen, pH, and peroxide value also revealed that EOW and CH significantly retarded hairtail spoilage. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of sarcoplasmic proteins revealed CH+EOW could slow down the protein deterioration of fillet. In this study, CH coating combined with EOW effectively extended the shelf life of hairtail to 6-7 days. ARTICLE HISTORY

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confidence: 99%

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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“…Hence, modified atmosphere packaging (MAP) successfully prolongs the postharvest shelf-life of whole and pre-cut commodities by reducing their respiration rate, minimizing metabolic activity, delaying enzymatic browning and retaining visual appearance (CUI et al, 2009). …”

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confidence: 99%

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

et al. 2017

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The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches. The minimal processing consisted of washing, peeling and sanitizing. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 o C), yeast and mold counting, and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage.

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“…In addition, human health and environmental risks are associated with the use of such fungicides [3]. As a matter of fact, alternative strategies which combine effectiveness and low health and environmental risks have been developed during the last years.One of the very promising technologies for this problem seems to be the use of electrolyzed water which has been tested successfully in food industrial processes [4] and against postharvest decay of fresh fruits and vegetables [5][6][7]. Thus, the use of Boron Doped Diamond (BDD) electrodes for electrolysis of citrus fruit wash water proved to be effective and could be increased by the addition of NaHCO 3 to the Dartsch PC (2017) DiaClean® water technology for the postharvest preservation of citrus fruits causes no cytotoxic effect after air-drying and storage…”

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confidence: 99%

DiaClean® water technology for the postharvest preservation of citrus fruits causes no cytotoxic effect after air-drying and storage

Dartsch¹,

Pupunat²

2017

Integr Food Nutr Metab

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Citrus fruits are one of the most important sources of income in many countries and are widely cultivated in the Mediterranean area. During postharvest packing, storage and transportation, citrus fruits can be infestated by a variety of diseases such as mold infection. Thus, the control of postharvest disease is essential for the quality and shelf-life of citrus fruits.In this present study, the DiaClean® water technology which is based on the electrolysis of a 1.25% NaHCO 3 solution with boron-doped diamond electrodes as an alternative to the treatment of citrus fruits with fungicides, was used for fruit preservation. Aliquots of the total mixtures of compounds generated at different stages of the process were used to investigate their cytotoxic effects as an indicator for the evaluation of human health and environmental risks. Cultured connective tissue fibroblasts (cell line L-929) were used for the assays and cell vitality was checked by measurement of the enzymatic activity of mitochondrial dehydrogenases within the cells.The results clearly demonstrate that the use of electrolyzed NaHCO 3 in the preservation of citrus fruits is very effective in the acute stage of electrolysis; the occurrence of antimicrobial and cytotoxic compounds is limited to the liquid stages of the process. After air-drying, no cytotoxic effect was observed which might be harmful to human health and the environment. Abbreviations: BDD: Boron-doped diamond electrodes, ROS:reactive oxygen species IntroductionCitrus fruits are one of the most important sources of income in many countries and are widely cultivated in the Mediterranean area. During postharvest packing, storage and transportation, which may take several weeks, citrus fruits can be infestated by a variety of diseases. Among these, the disease caused by a green mold Penicillium digitatum is one of the most serious ones and might cause up to 90% of product losses [1]. Thus, the control of postharvest disease is essential for the quality and shelf-life of citrus fruits.The use of various fungicides and herbicides such as imazalil (fungicide), thiabendazole (fungicide and herbicide), pyrimethanil (fungicide) and others has minimized postharvest infestation [2], but the extensive application has led to resistant strains, which decrease their effectiveness. In addition, human health and environmental risks are associated with the use of such fungicides [3]. As a matter of fact, alternative strategies which combine effectiveness and low health and environmental risks have been developed during the last years.One of the very promising technologies for this problem seems to be the use of electrolyzed water which has been tested successfully in food industrial processes [4] and against postharvest decay of fresh fruits and vegetables [5][6][7]. Thus, the use of Boron Doped Diamond (BDD) electrodes for electrolysis of citrus fruit wash water proved to be effective and could be increased by the addition of NaHCO 3 to the Dartsch PC (2017) DiaClean® water technology for the post...

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Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

Cited by 100 publications

References 25 publications

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

DiaClean® water technology for the postharvest preservation of citrus fruits causes no cytotoxic effect after air-drying and storage

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