微酸性电解水在食品保鲜消毒领域的应用

微酸性电解水(slightly acidic electrolyzed water, SAEW)是一种具有巨大潜力的非热杀菌技术,目前主要在无隔膜装置中利用直流电流电解进行制备。SAEW的pH值为5.0～6.5,主要成分为强氧化性的次氯酸,能够通过破坏微生物细胞结构和影响微生物生理生化反应来杀灭致病菌。SAEW不但可以高效杀菌,还能同时保持食品的物理品质、营养品质和感官特性。相比较传统的杀菌技术,SAEW具有杀菌广谱、安全无毒、制取成本低、储存稳定性较好等优势,因此越来越受到人们的关注并被广泛研究应用。本文综述了微酸性电解水的制取原理、杀菌机制与特点及微酸性电解水对食品品质的影响与应用现状,并指出了当前研究的局限性和未来研究方向。旨在为微酸性电解水的理论研究和应用提供参考,以期其能在食品行业得到更好的开发推广,提高食品的质量安全。

Application of slightly acidic electrolyzed water in food preservation and disinfection

Slightly acidic electrolyzed water (SAEW) is a type of non-thermal sterilization technology with huge potential, mainly prepared by direct current electrolysis in non-diaphragm device. SAEW has a pH value of 5.0-6.5, and its main component is strong oxidizing hypochlorite, which can kill pathogen by destroying microbial cell structure and affecting microbial physiological and biochemical reactions. SAEW can not only disinfect efficiently, but also maintain the physical quality, nutritional quality and sensory characteristics of food. Compared with the traditional sterilization technology, SAEW has the advantages of broad-spectrum sterilization, non-toxic, low production cost and good storage stability, thus has attracted more and more attention from people and widely research applications. In this paper, the preparing principle, sterilization mechanism and characteristics of SAEW, the influence of SAEW on food quality and its application were summarized, and the limitations of current research and future study directions were pointed out. The aim is to provide reference for the theoretical research and application of SAEW, in the hope that it can be better developed and popularized in the food industry to improve the quality and safety of food.