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Mini Review International Food Research Journal 25(1): 11 - 16 (February 2018) Journal homepage: http://www.ifrj.upm.edu.my Characteristics and use of electrolyzed water in food industries Athayde, D.R., Flores, D.R.M., Silva, J.S., Silva, M.S., Genro, A.L.G., Wagner, R., Campagnol, P.C.B., Menezes, C.R. and *Cichoski, A.J. Food Science and Technology Post-graduation course, Rural Sciences Centre, Federal University of Santa Maria (UFSM), Roraima Avenue, n. 1000, Postal 97105-900, Santa Maria, Rio Grande do Sul, Brazil. Abstract Electrolyzed water (EW) is a new technology that emerged in the last years with potential application in foods, mainly in microbiological aspects, with variation in application modes, dipping the food in solution, where variation of time can be changed and be apply in the form of spray. Because EW characteristics, its action in microorganisms are still been studied for mechanism elucidation and possible damages, as well its influence in the intrinsic characteristics of food, like color and oxidation. This unconventional or ‘green’ technology has the purpose to prove microbiological quality of food and decrease the use of natural resources like water with minimal generation of chemical/toxic residues. More studies are necessary in relation to this technology and its possible applications in food industry, as well characteristics and mechanisms. Article history Received: 24 October 2016 Received in revised form: 7 November 2016 Accepted: 9 October 2016 Keywords Electrolyzed water, Microbiology, Non-conventional technology, Foods Introduction Current environment scenario is directed to rational use of natural resources. Emerging technologies have characteristics of decrease consumption of energy and water. The concept of this technologies is minimize or not produce chemical residues, and still have potential to many different uses, including in food industry. The search of alternative to conventional technologies have the objective of improve food as well microbiology, physic-chemical and the food quality. Electrolyzed water technology have one or more that premises of green chemistry (Proctor, 2011). EW can be a technology with various applications in food industries, because adaptations are possible, with easily production, and little modifications are necessary to places where water is already used. This review presents basic aspects like composition, advantages and disadvantages, mechanisms, uses, and some tendencies of EW in food industries. Development Electrolyzed water: production and chemistry The electrolysis of water and EW making process occurs when a sodium chloride brine (or other salt with chlorine) pass through a electrolysis cell *Corresponding author. Email:cijoale@gmail.com © All Rights Reserved with two poles: anode (+) and cathode (-), with or without membrane (Huang et al., 2008; Cui et al., 2009). Systems with membrane division can result in two types of water: acidic electrolyzed water (AEW) from anode side and basic electrolyzed water (BEW) from cathode side (Huang et al., 2008; Cui et al., 2009). The mains products in anode are Cl2 dissolved, hipochlorous (HOCl) and hydrochloric acid (HCl), and in the cathode is sodium hydroxide (NaOH) and H2 dissolved. Anode produces water with sanitizer characteristics and cathode produces water with cleaning properties, mainly because Cl2 (and HOCl) and NaOH respectively. The objective of membrane in the electrolysis equipment is separate two different types of EW, through migration of Na+ (cation) to the cathode side, and Cl- (anion) to the anode side. This characteristics of EW are showed in Table 1. Table 1. AEW and BEW characteristics of pH and ORP. Adapted from Cui et al, 2009; Huang et al, 2008. Type of water pH AEW 2-3 BEW >10 Oxidation-reduction potencial (ORP) (mV) >1000 < -700 According to Table 1, AEW presents low pH and high ORP, and this can be explained by HCl, Cl2 and HOCl presence. In BEW, high pH and low ORPPDF Image | electrolyzed water in food industries
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