What is it about?
This review analyzes different studies on the applications of neutral electrolyzed water in short-shelf-life foods. Specifically, it seeks to understand how this solution can be used to extend fresh, minimally processed foods, such as meats, fruits, vegetables, fish, and seafood, to last much longer before showing signs of spoilage. This technology is a safe and effective way to extend food shelf life as it slows the growth of spoilage-causing microorganisms and helps maintain characteristics such as color, texture, and aroma.
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Why is it important?
The loss of perishable food is a global problem that impacts both the economy and the environment. Currently, producers use preservation methods that sometimes include additives or complex technologies. This review demonstrates that a simple and practical solution like neutral electrolyzed water can be an effective alternative, safely extending the shelf life of our food.
Perspectives
I hope it will be interesting not only for food scientists, but I also hope it will be useful for consumers and food industry professionals to understand the benefits of this solution and to generate collective awareness in favor of reducing fresh food losses.
Andrés Rivera García
Esteripharma S.A. de C.V.
Read the Original
This page is a summary of: Preservative Attributes of Near‐Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review, Journal of Food Processing and Preservation, January 2024, Wiley,
DOI: 10.1155/2024/1650453.
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