作者
Lin Zhao, Shubo Li, Hongshun Yang
发表日期
2021/10/1
来源
Current opinion in food science
卷号
41
页码范围
180-188
出版商
Elsevier
简介
Highlights
- New and portable electrolyzed water-producing devices and systems were introduced.
- Antimicrobial factors and mechanisms of electrolyzed water especially from metabolomics analysis were summarized.
- Combined use of electrolyzed water with other hurdle technologies especially for organic food industry were described.
As one of the most promising sterilization agents for microbial control in food industry in recent decades, electrolyzed water (EW) can be produced from diluted NaCl solution, and exhibits strong broad-spectrum bactericidal efficiency due to the synergistic effect of available chlorine concentrations, pH and oxidation reduction potential. To date, numerous studies have demonstrated the antimicrobial activity of EW against various kinds of microorganisms both in vitro and in vivo. However, the exact antimicrobial mechanisms of EW have not been determined at present, limiting its …
学术搜索中的文章
L Zhao, S Li, H Yang - Current opinion in food science, 2021