Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review

Abstract

Perishable foods are characterized by a short shelf life, which is an important challenge for the companies that commercialize them. For this reason, the food industry keeps searching for new technologies to preserve their freshness, such as electrolyzed water. This review focuses on near‐neutral electrolyzed water (NNEW) with a pH of 5.0–7.5, which has no negative impact on organoleptic characteristics nor on the nutritional quality of foods. It also examines how NNEW can be used to preserve fresh and minimally processed foods, detailing the extension of shelf life after treatments, its effects on food quality (e.g., appearance, texture, and color), and its potential mechanisms for controlling autolytic activity and spoilage microorganisms. Evidence of the attributes of NNEW as a food preservative, besides its well‐known sanitizing properties, to extend the shelf life of fresh and MP edible plants and animal products is offered. The review further highlights practical applications for different types of food, including meat, seafood, fruits, and vegetables, and explores how NNEW could be integrated into handling, packaging, and distribution processes. Lastly, the need for large‐scale industrial studies is emphasized to determine the feasibility of implementing the use of NNEW to reduce losses in food production and processing facilities, food supply chains, and retail.