New Application of Electrolyzed Water in Food System

Abstract

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