The present review highlights the state-of-the-art electro-activation as a science and the applications of electro-activated aqueous solutions in biotechnology and the food industry. The science behind electro-activation remains unknown. Hence, this review focuses on understanding the mechanisms governing the process of obtaining electro-activated aqueous solutions. Several applications in biotechnology and the food industry are discussed. Among the potential applications of this technology, reagentless chemical catalysis and food safety seem to be the most promising. Industrial relevance : Electro-activated solution can be successfully used in the food industry and biotechnology for: • Selective protein and fiber extraction from different meal residues. • Self-generation of acidic and alkaline conditions for different catalytic applications. • Electro-activated solutions can be used as sanitizing agents for work area cleaning in food processing industries. • Electro-activated solutions can be used for prevention of bio-films formation in food processing equipments.

Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology



Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 °C for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes. The treatment at pH 7 retained the best visual quality of lettuce, and achieved a reduction of approximately 2 log CFU/g for above 3 bacteria.

/pdf/the-effect-of-ph-on-inactivation-of-pathogenic-bacteria-on-37091o36h2.pdf

The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water

Experiments were conducted to determine the antimicrobial efficacies of peroxyacetic acid and other organic acids (fumaric acid; malic acid; citric acid; gluconic acid; levulinic acid; pyruvic acid; caprioc acid, caprylic acid, and capric acid) with and without a non-ionic surfactant (EG) on reduction of coliform , Escherichia coli O157:H7, and aerobic plate count (APC) bacteria on beef trimmings. Inoculated beef trimmings with E. coli O157:H7 were processed with antimicrobial treatments for 15 s with 0.2 g/L peroxyacetic acid and other organic acids (30 g/L) in combination with or without a non-ionic surfactant. Results suggest that most organic acids were effective in reducing the bacterial populations on inoculated beef trimming. Among organic acids, 30 g/L caprylic acid was highly effective in reducing more than 4.78, 4.73, and 2.48-logs of coliform , E. coli O157:H7, and APC populations respectively. The 30 g/L of the pyruvic acid was also found to be effective and reduced 1.84, 1.68, and 1.08 log 10  CFU/g of coliform , E. coli O157:H7, and APC counts compared to the control. The highest concentration (at 30 g/L level) of the gluconinc acid tested in this study resulted in no reduction in coliform , E. coli O157:H7, and APC counts.

Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings

Microorganisms and their by-products play a critical role in pulp and periradicular pathosis. Therefore, one of the main purposes of root canal treatment is disinfection of the entire system of the canal. This aim may be obtained using mechanical preparation, chemical irrigation, and temporary medication of the canal. For this purpose, various irrigation solutions have been advocated. Common root canal irrigants, such as sodium hypochlorite, chlorhexidine, and a mixture of tetracycline, acid, and detergent have been extensively reviewed. The aim of this review was to address the less common newer root canal irrigation solutions, such as citric acid, maleic acid, electrochemically activated water, green tea, ozonated water, and SmearClear.

/pdf/unusual-root-canal-irrigation-solutions-38o7yajc7l.pdf

Unusual Root Canal Irrigation Solutions.

Although the first attempts to apply electrolyzed aqueous solutions for water disinfection were performed in Russia in the late nineteenth century, the deficiencies in construction of electrolyzers and stability of electrodes did not allow for their broad practical use. The developments in technology and design led to applications of electrolyzed aqueous solutions in the former USSR starting from the 1960s. At present, this technology is being developed in numerous countries around the world. It is reflected in an increased number of publications in peer-reviewed journals and other information sources. Moreover, a number of companies were established to pursue commercialization of the technology. The possibility of their use as power disinfectants of potable water and swimming pools, bactericidal agents for disinfection and sterilization of living tissues, materials, medical and food processing equipment, etc. have been demonstrated in various trials. However, the broader application of the technology is hindered by the lack of profound theoretical and experimental studies of production of electroactivated aqueous solutions and the mechanisms of their activity. In particular, the interrelation between technological and constructional characteristics of the apparatus and functional properties of produced solutions is most poorly understood. We offer an array of figures-of-merit allowing a fair comparison between the electrolyzers of different design.

https://link.springer.com/content/pdf/10.1007%2F978-94-007-1235-5_8.pdf

Emergence of the Science and Technology of Electroactivated Aqueous Solutions: Applications for Environmental and Food Safety

An electrochemically activated solution (EAS) was evaluated for its antibacterial efficacy against Salmonella typhimurium on chicken carcasses during inside/outside (I/ O) birdwasher spraying at 20 C and 413 kPa for 17s and chilling at 4 C for 45 min in a pilot plant. The EAS with 50 ppm of oxidants in terms of free chlorine (Cl) in the I/O spray reduced Salmonella on carcasses by 1.39 log 10 CFU/carcass, whereas tap water and a 50 ppm (Cl) hypochlorite solution reduced Salmonella by 0.86 and 0.87 log 10 CFU/carcass, respectively. Further chilling using iced EAS (50 ppm of Cl) did not reduce Salmonella on carcasses but eliminated Salmonella in the chiller water.

Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling

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Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling