Electrolyzed water technologies in agri-food fields: From pesticide reduction to shelf-life extension and bioactive preservation
Bulantekin, Ozcan Zcan, Cigdem, Ayhan, Engin, Tunahan, Russell, Grace, Kavrut, Enes, Elnasanelkasim, Muhammed Allam, Igdir, Berrak, Tan, Betul, Alwazeer, Duried
In recent years, the food industry has focused on sustainable and environmentally friendly technologies to improve food safety, quality, and efficiency while exploring innovative solutions. One such solution is electrolyzed water (EW). EW, produced by electrochemical separation of a dilute aqueous salt solution, has different properties at various pH levels. This review examines the potential applications of EW in the post-harvest handling of fruits and vegetables. These include I) effectively inhibiting microbial growth, II) reducing browning in produce, III) extending shelf life, IV) using a non-thermal method to remove pesticide residues, and V) potential uses in food extraction processes. The review also considers how combining EW with other technologies-such as ozone, ultraviolet light, ultrasound, and high-voltage electrostatic fields-can enhance quality control of fruits and vegetables. Overall, this review aims to fill gaps in current research by providing a comprehensive analysis of the latest advances in EW applications within the agri-food industry.
- Journal
- FOOD CHEMISTRY
- Year
- 2026
- Volume
- 507
- ISSN
- 0308-8146
- eISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2026.148193
- WoS UID
- WOS:001686208500001