Advanced application of alkaline/basic electrolyzed water in the food and agriculture industry as cleaning, processing, preserving, and functional agents

Abstract

With a growing emphasis on sustainable and eco-friendly technologies, the food industry is actively seeking innovative solutions to improve safety, quality, and operational efficiency. Alkaline/basic electrolyzed water (ALEW/BEW), produced through the electrochemical dissociation of water and salts, presents a promising alternative that minimizes environmental impact while enhancing hygiene and safety standards. While prior studies have explored its individual applications, comprehensive reviews specifically examining ALEW/BEW within food systems are scarce. This review aims to fill the gap in current research by providing a comprehensive analysis of the latest developments in ALEW/BEW applications across food processing, preservation, and agriculture. It highlights the significant advancements in ALEW/BEW's role in decontamination, pesticide residue removal, bioactive compound extraction, and shelf-life extension, distinguishing it from other sanitation technologies. Distinct from previous work, this review delves into ALEW/BEW's overlooked health benefits, including enhancing gut health, circulation, oral hygiene, and reducing oxidative stress. It also explores its potential in sustainable agriculture, focusing on soil pH, crop resistance, and livestock health. While acknowledging challenges such as instability, corrosion, and regulatory barriers, this review offers a forward-looking perspective on overcoming these issues. By synthesizing the latest research, this review contributes a new, integrated understanding of ALEW/BEW's role in food safety, quality, sustainability, and human health, offering valuable insights for academia and industry.