Application of slightly acidic electrolyzed water as a potential sanitizer in the food industry
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Date
2024-02-29
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Hindawi
Abstract
Te food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety.
Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability
and diminished disinfectant efcacy. Tese issues arise from exposure to organic matter in wash water, light, or air. As an
innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust
sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted
hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in
a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water
(StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit
and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5
to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions
seen in StAEW generation. Te bactericidal efect of SAEW against various strains of foodborne pathogens is widely believed and
accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/
hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food
industry, ofering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hy-
pothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which
in turn may enhance their ability to be stored. Terefore, SAEW is not only a promising sanitizer in the food industry but also has
the potential to be an efcient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used
extensively. Tis review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial efectiveness, san-
itization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry
Description
Journal Article
Keywords
Electrolyzed water, Food industry, Slightly acidic