Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry
The 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 efficacy. These issu...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/5559753 |
| _version_ | 1797269185869381632 |
|---|---|
| author | Abdulsudi Issa-Zacharia |
| author_facet | Abdulsudi Issa-Zacharia |
| author_sort | Abdulsudi Issa-Zacharia |
| collection | DOAJ |
| description | The 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 efficacy. These 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. The bactericidal effect 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, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized 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. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry. |
| first_indexed | 2024-04-25T01:44:22Z |
| format | Article |
| id | doaj.art-77d386376ad441b7a1115a7ead429184 |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2024-04-25T01:44:22Z |
| publishDate | 2024-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-77d386376ad441b7a1115a7ead4291842024-03-08T00:00:02ZengHindawi-WileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/5559753Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food IndustryAbdulsudi Issa-Zacharia0Department of Food Science and Agro-ProcessingThe 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 efficacy. These 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. The bactericidal effect 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, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized 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. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.http://dx.doi.org/10.1155/2024/5559753 |
| spellingShingle | Abdulsudi Issa-Zacharia Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry Journal of Food Quality |
| title | Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry |
| title_full | Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry |
| title_fullStr | Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry |
| title_full_unstemmed | Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry |
| title_short | Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry |
| title_sort | application of slightly acidic electrolyzed water as a potential sanitizer in the food industry |
| url | http://dx.doi.org/10.1155/2024/5559753 |
| work_keys_str_mv | AT abdulsudiissazacharia applicationofslightlyacidicelectrolyzedwaterasapotentialsanitizerinthefoodindustry |