Recent advances in electrolyzed water treatments: Mechanisms of action and its effect on browning, bioactive compounds, and disinfection of fresh-cut fruit and vegetables–A review

Abstract

Fresh-cut fruit and vegetables (FCFVs) are challenging to maintain in terms of nutritional value and microbiological integrity. As a result of processing operations such as peeling, cutting, and trimming in the fresh-cut industry, tissue softening, and enzymatic browning could occur. Electrolyzed water (EW) treatment has been proposed as an innovative pre-treatment alternative to other chemical water wash for FCFVs. Compared to conventional chemical cleaning agents, electrolyzed water is eco-friendly, strongly effective, and safe. Over the last decay EW has been extensively researched and discussed with reference to different types of EWs generated, techniques, and operational parameters as antimicrobial tools. Therefore, the aim of this article is to provide an overview on recent applications of electrolyzed water treatments on FCFVs, and elucidate the underlying mechanisms for anti-browning, maintaining bioactive compounds, and disinfection efficacy. This review highlights the current challenges of upscaling EW systems for commercial application in packhouses and discussed the complexities of regulatory policies for the use of EW on fresh produce, and prospects for food chemistry research.

Keywords

• Food chemistry
• Germicidal activity
• Anti-browning
• Antioxidants
• Activated water treatments
• Polyphenols