New Application of Electrolyzed Water in Food System DOI

Guowu Xu,

Lu Chen, Yufeng Li

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 17, 2025

Fresh seafood and agricultural products are susceptible to microbial contamination, leading resource waste safety risks. Electrolyzed water (EW), an environmentally friendly agent, can inactivate microorganisms prolong the shelf life of food. Considerable attention has been devoted its potential in guaranteeing food quality safety. This review focused on effectiveness both acidic electrolyzed (AEW) alkaline (AIEW) inactivating bacteria fungi degrading mycotoxins. Additionally, newly developed ice (AEW ice) preservation effect were evaluated. Notably, AEW could greatly inhibit growth exogenous activity endogenous enzymes, thereby preventing deterioration seafood. novel applications AIEW combined with several emerging technologies, including ultrasound photodynamic inactivation (PDI) also summarized. However, there challenges regarding future development EW industry, constructing efficient technologies enhance stability durability AEW, developing equipment for continuous production ice, improving efficiency against matrices, identifying action targets, elucidating eradication mechanisms bacterial biofilms, etc. perspective will provide new findings into knowledge, deficiency, industry.

Language: Английский

New Application of Electrolyzed Water in Food System DOI

Guowu Xu,

Lu Chen, Yufeng Li

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 17, 2025

Fresh seafood and agricultural products are susceptible to microbial contamination, leading resource waste safety risks. Electrolyzed water (EW), an environmentally friendly agent, can inactivate microorganisms prolong the shelf life of food. Considerable attention has been devoted its potential in guaranteeing food quality safety. This review focused on effectiveness both acidic electrolyzed (AEW) alkaline (AIEW) inactivating bacteria fungi degrading mycotoxins. Additionally, newly developed ice (AEW ice) preservation effect were evaluated. Notably, AEW could greatly inhibit growth exogenous activity endogenous enzymes, thereby preventing deterioration seafood. novel applications AIEW combined with several emerging technologies, including ultrasound photodynamic inactivation (PDI) also summarized. However, there challenges regarding future development EW industry, constructing efficient technologies enhance stability durability AEW, developing equipment for continuous production ice, improving efficiency against matrices, identifying action targets, elucidating eradication mechanisms bacterial biofilms, etc. perspective will provide new findings into knowledge, deficiency, industry.

Language: Английский

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