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applied sciences Review Application of Electrolyzed Water in the Food Industry: A Review Maksim Rebezov 1, Kanza Saeed 2, Adnan Khaliq 2, Syed Junaid Ur Rahman 2 , Nimra Sameed 2, Anastasia Semenova 1 , Mars Khayrullin 1,3, Andrey Dydykin 1 , Yury Abramov 3, Muthu Thiruvengadam 4 , Mohammad Ali Shariati 1,3,* 1 2 3 4 5 6 7 * , Sneh Punia Bangar 5 and Jose M. Lorenzo 6,7,* Research Department, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhina Str., 109316 Moscow, Russia; rebezov@ya.ru (M.R.); a.semenova@fncps.ru (A.S.); khairullin-mars@ya.ru (M.K.); a.didikin@fncps.ru (A.D.) Department of Food Science and Technology, Faculty of Engineering and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan; kanza.saeed@kfueit.edu.pk (K.S.); adnan.khaliq@kfueit.edu.pk (A.K.); junaid.rahman@kfueit.edu.pk (S.J.U.R.); nimra.sameed@kfueit.edu.pk (N.S.) Research Department, K. G. Razumovsky Moscow State University of Technologies and Management, 73-emlyanoy Val, 109004 Moscow, Russia; u.abramov@mgutm.ru Department of Applied Bioscience, College of Life and Environmental Sciences, Konkuk University, Seoul 05029, Korea; thiruv30@gmail.com Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA; snehpunia69@gmail.com Centro Tecnológico de la Carne de Galicia, Adva. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain Facultad de Ciencias de Ourense, Universidade de Vigo, Área de Tecnología de los Alimentos, 32004 Ourense, Spain Correspondence: shariatymohammadali@gmail.com (M.A.S.); jmlorenzo@ceteca.net (J.M.L.) Citation: Rebezov, M.; Saeed, K.; Khaliq, A.; Rahman, S.J.U.; Sameed, N.; Semenova, A.; Khayrullin, M.; Dydykin, A.; Abramov, Y.; Thiruvengadam, M.; et al. Application of Electrolyzed Water in the Food Industry: A Review. Appl. Sci.2022,12,6639. https://doi.org/ 10.3390/app12136639 Academic Editor: Antonio Valero Received: 9 May 2022 Accepted: 27 June 2022 Published: 30 June 2022 Abstract: Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products. Keywords: electrolyzed water; decontamination; fruits and vegetables; fish and seafood; meat and poultry; food industries 1. Introduction Around the globe, numerous foodborne aliments are prevalent [1]. These diseases are costing humans enormous suffering and posing survival challenges over time, and currently, the issues of food intoxication and acute food borne infections are reaching alarming rates in comparison to the past few decades [2], raising concerns for governments, regulatory authorities, and food processing industries [3]. Foodborne diseases caused by the consumption of unsafe food results in 600 million reported cases globally, with an annual death rate of 420,000 people out of 56 million total deaths each year [4]. A total of 600 million individuals suffering from foodborne illnesses account for 7.69% of the total world population (7.8 billion). Each year, 56 million people die due to various reasons, and 7.5% of these mortalities (420,000 death) occur solely due to foodborne diseases. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affil- iations. Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Appl. Sci. 2022, 12, 6639. https://doi.org/10.3390/app12136639 https://www.mdpi.com/journal/applsciPDF Image | Electrolyzed Water in the Food Industry
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