The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout

Zhang, Chunyu; Zhang, Yuyu; Zhong, Zhao; Liu, Wenfei; Chen, Yiqing; Yang, Gaoji; Xia, Xiaodong; Cao, Yanfei

doi:10.1016/j.foodcont.2019.04.029

Cited by 58 publications

(44 citation statements)

References 38 publications

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“…Nowadays, there are some novel forms of electrolyzed water such as slightly acid electrolyzed water (SAEW), weak acid electrolyzed water (WAEW) and neutral electrolyzed water (NEW) [ 57 , 58 , 59 ]. SAEW is very popular in Japan, China and Korea [ 60 , 61 , 62 ]. SAEW (pH of 5.5–6.5, ACC of 10–80 ppm and ORP of 800–900 Mv), and NEW (pH of 7–8 and ORP of 750–900 Mv) are produced by using single-cell chambers.…”

Section: Systems For Generation Of Electrolyzed Watermentioning

confidence: 99%

New Clinical Applications of Electrolyzed Water: A Review

Yan

Daliri

2021

Microorganisms

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As the situation of severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) is still deteriorating, there has been a huge increase in the demand and use of disinfectants. Electrolyzed water (EW), as a novel broad-spectrum disinfectant and cleaner, has been widely used for several years. EW can be produced in an electrolysis chamber which contains dilute salt and tap water. It is an effective antimicrobial and antibiofilm agent, with several advantages such as on-the-spot, cheap, environmentally friendly and safe for human beings. Therefore, EW holds potential significance for high-risk settings in hospitals and other clinical facilities. EW can also be applied for wound healing, advanced tissue care, and dental clinics. The present review article highlights the latest developments and new perspectives of EW, especially in clinical fields. Furthermore, the main action modes of antibiofilm and antimicrobial will be summarized.

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Section: Systems For Generation Of Electrolyzed Watermentioning

confidence: 99%

New Clinical Applications of Electrolyzed Water: A Review

Yan

Daliri

2021

Microorganisms

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confidence: 99%

Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage

Belay

Botes

Caleb

2021

J. Food Process. Preserv.

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Nectarine (Prunus persica L.) is one of the most popular fruits because of its high bioactive compounds such as polyphenols, anthocyanins, flavonoids, vitamin C, and sugars (Zhang et al., 2019).Nectarine is a climacteric fruit which undergoes fast deterioration due to an increase in physiological responses. This leads to changes in color, aroma, texture, and other biochemical properties during postharvest handling (Temizkan et al., 2019). Loss of these qualities and parameters could result in limited shelf life and could increase the chances of rejection of fresh produce by the consumer (De Corato, 2020). Maintaining these qualities depends on an integrated strategy based on the optimum selection of pretreatments and storage conditions. Currently, chlorine solution prepared from sodium hypochlorite (50-200 mg/L) is the most used sanitizing agent for washing fresh produce (Graça et al., 2011;

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“…Reduce the allergenicity of food proteins [154] High-frequency low-power ultrasound has minimal physical and/or chemical effects on food constituents [157,158] Cold or nonthermal plasma treatment Inactivation of microorganisms [159,160] No effect on nutritional properties [161] Improve technological properties [162] Electrolyzed water Reduce the natural microbiota, no effect on nutritional properties [163] Chemical Liquid chemical agents (acids) Changes in nutrient status and sensory properties, food safety concerns [10,164] Enzymes Enzyme specific effects on quality, reduction in safety risks [165] Gaseous chemicals (ammonia, ozone)…”

Section: Potentials and Challenges Of Upscaling Experimental Detoxifying Methodsmentioning

confidence: 99%

“…Reduction in organic micropollutants [153] No hazard on treated materials [163] Oxidization of lipids and phenolic compounds [151]…”

Section: Potentials and Challenges Of Upscaling Experimental Detoxifying Methodsmentioning

confidence: 99%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

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The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout

Cited by 58 publications

References 38 publications

New Clinical Applications of Electrolyzed Water: A Review

New Clinical Applications of Electrolyzed Water: A Review

Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

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