Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

Liang, Duo; Wang, Qingfa; Zhao, Dandan; Han, Xue; Hao, Jianxiong

doi:10.1016/j.lwt.2019.03.021

Cited by 32 publications

(18 citation statements)

References 30 publications

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“…To ensure food safety and prolong shelf‐life, it is necessary to control the population levels of microorganisms on the peanut surface during germination. It has been reported that SAEW as an effective, non‐toxic, and eco‐friendly disinfectant with high bactericidal effect can be applied to food production and preservation (Forghani et al, 2015; Liang et al, 2019). Before germination, sterilization should be performed with the disinfectant, like NaClO which usually applied in industry and would be a positive control in our study.…”

Section: Resultsmentioning

confidence: 99%

Contribution of slightly acidic electrolytic water ( SAEW ) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts

Rao

Xue

Ma³

et al. 2022

Food Processing Preservation

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Electrolyzed water (EW) can be divided into strong acidic electrolyzed water (AEW) (pH < 2.7) and slightly acidic electrolyzed water (SAEW) (pH 5.0-6.5). Compared with AEW, SAEW with near-neutral pH and lower available chlorine concentration (ACC) of 10-30 mg/L has been considered as a novel, effective, relatively inexpensive, and environmentally friendly sanitizer.Previous studies showed that SAEW had an equivalent or higher antimicrobial activity in fresh agricultural products than sodium hypochlorite (NaClO)solution (Gomi et al., 2010;Naka et al., 2020). Moreover, SAEW has no negative effects on the appearance, flavor, and texture of food and has increasingly a broad application in the food industry (Athayde et al., 2017;

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Section: Resultsmentioning

confidence: 99%

Contribution of slightly acidic electrolytic water ( SAEW ) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts

Rao

Xue

Ma³

et al. 2022

Food Processing Preservation

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“…At the same time, basic electrolyzed water (BEW) with a pH of 10 to 13, and ORP from −800 to −900 Mv is generated at the cathode side. Nowadays, there are some novel forms of electrolyzed water such as slightly acid electrolyzed water (SAEW), weak acid electrolyzed water (WAEW) and neutral electrolyzed water (NEW) [ 57 , 58 , 59 ]. SAEW is very popular in Japan, China and Korea [ 60 , 61 , 62 ].…”

Section: Systems For Generation Of Electrolyzed Watermentioning

confidence: 99%

New Clinical Applications of Electrolyzed Water: A Review

Yan

Daliri

2021

Microorganisms

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As the situation of severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) is still deteriorating, there has been a huge increase in the demand and use of disinfectants. Electrolyzed water (EW), as a novel broad-spectrum disinfectant and cleaner, has been widely used for several years. EW can be produced in an electrolysis chamber which contains dilute salt and tap water. It is an effective antimicrobial and antibiofilm agent, with several advantages such as on-the-spot, cheap, environmentally friendly and safe for human beings. Therefore, EW holds potential significance for high-risk settings in hospitals and other clinical facilities. EW can also be applied for wound healing, advanced tissue care, and dental clinics. The present review article highlights the latest developments and new perspectives of EW, especially in clinical fields. Furthermore, the main action modes of antibiofilm and antimicrobial will be summarized.

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“…Furthermore, increasing attentions have been paid to the bactericidal activities of SAEW in recent years because SAEW has a nearly neutral pH of 5.0-6.5 and lower available chlorine concentration (ACC) of 10-30 mg/L compared with AEW, thus demonstrating the advantages of SAEW in comparison with AEW [16,[20][21][22]. Generally, the recent studies on SAEW have mainly focused on its application in the disinfection of food materials such as fruits, vegetables, sea foods and so on [23][24][25]. However, few studies about the mechanism of the bactericidal efficacy of SAEW have been systematically reported.…”

Section: Introductionmentioning

confidence: 99%

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

Liang

Huang

et al. 2021

Foods

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In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the main factor affecting the disinfection efficacy of SAEW. Moreover, our results demonstrated that SAEW could destroy the cell membrane of L. monocytogenes, which was observed by SEM and FT-IR, thus resulting in the leakage of intracellular substances including electrolyte, protein and nucleic acid, and DNA damage. On the other hand, the results found that SAEW could disrupt the intracellular ROS balance of L. monocytogenes by inhibiting the antioxidant enzyme activity, thus promoting the death of L. monocytogenes. In conclusion, the bactericidal mechanism of SAEW on L. monocytogenes was explained from two aspects including the damage of the cell membrane and the breaking of ROS balance.

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Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

Cited by 32 publications

References 30 publications

Contribution of slightly acidic electrolytic water ( SAEW ) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts

Contribution of slightly acidic electrolytic water ( SAEW ) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts

New Clinical Applications of Electrolyzed Water: A Review

The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes’ Survival

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