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Ver términos de la licenciaSuárez Zúñiga, Oscar, et al. (2023). Recent trends in electrolyzed water applications: Studied areas and perspectives. TIP Revista Especializada en Ciencias Químico-Biológicas; Vol. 26, 2023. Recuperado de https://repositorio.unam.mx/contenidos/4158438
Autor(es)
Suárez Zúñiga, Oscar; Contreras Morales, Guadalupe E.; Melo Sabogal, Diana V.; Hernández Pimentel, Víctor Manuel
Tipo
Artículo de Investigación
Área del conocimiento
Biología y Química
Título
Recent trends in electrolyzed water applications: Studied areas and perspectives
Fecha
2023-05-10
Resumen
Electrolyzed water (EW) is an antimicrobial agent generated by electrolysis and considered to have a broad-spectrum and oxidizing compounds are present in its chemical composition. EW is used in multiple fields such as the food industry, as well as in hospitals and some clinical analysis laboratories. Neutral electrolyzed water (NEW) presents advantages over alkaline and acid electrolyzed water, due to its low toxicity, less production of carcinogenic residues, nor does it corrode metal surfaces, and its production is in situ and low cost. The objective of this review was to analyze the areas of application of EW, as well as to detect new possible areas of study. International search engines were used with an inclusion criterion from the year 2000 to 2022 and a total of 768 articles were found. In them, its antimicrobial effect on vegetables/fruits, meat and inert surfaces stands out with 37.8, 22.6 and 17.2 %, respectively. Fish meat is where its application has been most studied, followed by lettuce, apple and strawberry. In contrast, the area of health, as well as in the sensory field of food and in the germination of seeds, there are few studies.
Tema
Agua Electrolizada; Vegetales; Productos Cárnicos; Desinfección De Alimentos Y Desinfección De Superficies; Electrolyzed Water; Vegetables; Meat Products; Food Sanitizing And Surfaces Sanitizing
Idioma
spa
ISSN
ISSN electrónico: 2395-8723; ISSN impreso: 1405-888X
