Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat
The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW)application. Tis technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117577/ http://psasir.upm.edu.my/id/eprint/117577/1/117577.pdf |
| _version_ | 1848867287196499968 |
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| author | Meghwar, Parkash Saeed, Syed Muhammad Ghufran Forte, Lucrezia Smaoui, Slim Khalid, Nurul Izzah De Palo, Pasquale Maggiolino, Aristide |
| author_facet | Meghwar, Parkash Saeed, Syed Muhammad Ghufran Forte, Lucrezia Smaoui, Slim Khalid, Nurul Izzah De Palo, Pasquale Maggiolino, Aristide |
| author_sort | Meghwar, Parkash |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW)application. Tis technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. Tis review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering anti-microbial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be com-promised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field. |
| first_indexed | 2025-11-15T14:34:06Z |
| format | Article |
| id | upm-117577 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:34:06Z |
| publishDate | 2024 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1175772025-05-30T02:12:20Z http://psasir.upm.edu.my/id/eprint/117577/ Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat Meghwar, Parkash Saeed, Syed Muhammad Ghufran Forte, Lucrezia Smaoui, Slim Khalid, Nurul Izzah De Palo, Pasquale Maggiolino, Aristide The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW)application. Tis technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. Tis review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering anti-microbial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be com-promised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field. Wiley 2024 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/117577/1/117577.pdf Meghwar, Parkash and Saeed, Syed Muhammad Ghufran and Forte, Lucrezia and Smaoui, Slim and Khalid, Nurul Izzah and De Palo, Pasquale and Maggiolino, Aristide (2024) Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat. Journal of Food Quality, 2024 (1). art. no. 3272823. pp. 1-18. ISSN 0146-9428; eISSN: 1745-4557 https://onlinelibrary.wiley.com/doi/10.1155/2024/3272823 10.1155/2024/3272823 |
| spellingShingle | Meghwar, Parkash Saeed, Syed Muhammad Ghufran Forte, Lucrezia Smaoui, Slim Khalid, Nurul Izzah De Palo, Pasquale Maggiolino, Aristide Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title | Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title_full | Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title_fullStr | Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title_full_unstemmed | Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title_short | Electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| title_sort | electrolyzed water: a promising strategy for improving food quality and safety of fruits, vegetables, and meat |
| url | http://psasir.upm.edu.my/id/eprint/117577/ http://psasir.upm.edu.my/id/eprint/117577/ http://psasir.upm.edu.my/id/eprint/117577/ http://psasir.upm.edu.my/id/eprint/117577/1/117577.pdf |