Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control

Jian, Sun; Jiang, Xuanjing; Chen, Yihui; Lin, Mengshi; Tang, Jinyan; Lin, Qi; Fang, Ling; Li, Meiling; Hung, Yen‐Con; Lin, Hetong

doi:10.1016/j.foodchem.2021.130873

Cited by 51 publications

(28 citation statements)

References 100 publications

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“…These were also supported by the reports that the reduced CEL and XET activities, caused by novel chitosan or 1-MCP, led to the retarded process of pulp softening of longans ( Lin et al, 2019 ), persimmons ( Wang et al, 2020 ) or Huanghua pears ( Chen et al, 2017a ). Moreover, it is known that AEW could reduce the microbial load and has preservation effect on harvested fruits and vegetables ( Huang et al, 2008 , Rahman et al, 2016 , Shiroodi and Ovissipour, 2018 , Sun et al, 2022 ), which may induce less fruit damage and ethylene production. Further investigations are needed to clarify whether these inhibitory effects on activity of CWDEs in harvested longans during storage were related with reduced ethylene production by AEW treatment.…”

Section: Resultsmentioning

confidence: 99%

“…At present, the use of AEW on fruits and vegetables has been officially approved by China, Japan, and USA ( Huang et al, 2008 , Rahman et al, 2016 , Shiroodi and Ovissipour, 2018 ). Compare with conventional preservation methods, the advantages of AEW include low cost, high efficiency, and convenient application ( Sun et al, 2022 ). AEW has been applied for controlling postharvest diseases in Valencia late oranges ( Youssef & Hussien, 2020 ), Phu Lae pineapples ( Khayankarn, Uthaibutra, Setha, & Whangchai, 2013 ), Fuyan longans ( Tang et al, 2021 ) and to improve the quality and storability of harvested longan fruit ( Chen et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

et al. 2022

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“…It is generated by an electrolytic cell from tap water or a diluted sodium chloride solution pumped into it. Consequently, the product has a high chlorine effect among other compounds with antimicrobial effect, with a wide sterilization range and posing no threat to health and the environment [113]. Thus, some authors have studied the effect of EOW on some vegetables.…”

Section: Neutral Electrolyzed Oxidizing Water (New)mentioning

confidence: 99%

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Nogales-Delgado

2021

Applied Sciences

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Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

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“…Aquatic products contain high quality proteins, which are easily polluted by spoilage bacteria or pathogenic from the process of production, transportation to sale [74]. These bacteria not only reduce seafood quality and shorten shelf life but also pose a potential risk to human health.…”

Section: Application Of Ew In Aquatic Productmentioning

confidence: 99%

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Yan

Chelliah

et al. 2021

Processes

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Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.

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Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control

Cited by 51 publications

References 100 publications

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

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