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2025 , Vol. 54 >Issue 1: 89 - 99

DOI: https://doi.org/10.3969/j.issn.1009-7791.2025.01.012

综述

微酸性电解水在食品保鲜中的应用研究进展

  • DAI Xiao-ze ,
  • WANG Chao ,
  • LIU Qing-qing ,
  • FENG Shu-juan ,
  • MING Yan-lin ,
  • LIN Ming-you ,
  • ZHANG Yan-hui ,
  • LIN He-tong ,
  • CHEN Yi-hui
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  • (1. 福建农林大学食品科学学院, 福建 福州 350002；2. 亚热带特色农产品采后生物学福建省高校重点实验室，福建 福州 350002；3. 福建省亚热带植物研究所 / 福建省亚热带植物生理生化重点实验室，福建 厦门 361006；4. 旺旺集团水神事业部，上海 201103；5. 永泰县乡村振兴发展中心，福建 永泰 350700)

收稿日期: 2024-10-14

  录用日期: 2024-11-28

  网络出版日期: 2025-05-22

基金资助

福建省自然科学基金项目(2023J01280)；福建省现代农业产业园专项资金(闽财农指[2022]97号)

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Research Progress on the Application of Slightly Acidic Electrolyzed Water in Food Preservation

  • 戴晓泽，王 超，刘青青，冯淑娟，明艳林，林明佑，张延晖，林河通，陈艺晖
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  • (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian China; 2. Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou 350002, Fujian China; 3. Fujian Institute of Subtropical Botany / Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Xiamen 361006, Fujian China; 4.Water God Development, Want Want Group, Shanghai 201103, China; 5. Yongtai County Rural Revitalization and Development Center, Yongtai 350700, Fujian China)

Received date: 2024-10-14

  Accepted date: 2024-11-28

  Online published: 2025-05-22

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摘要

微酸性电解水(Slightly acidic electrolyzed water, SAEW)作为一种绿色杀菌剂，具有低成本、高效环保、安全性强、无腐蚀性等特点，被广泛应用于食品杀菌保鲜。文中介绍SAEW的制备原理、主要参数、杀菌机理及其应用优势，综述近几年国内外关于SAEW在果蔬、水产品和畜禽肉类杀菌及保鲜应用方面取得的最新进展，展望SAEW技术未来发展方向和潜在突破点，为SAEW在食品工业中的应用拓展提供参考。

关键词： 微酸性电解水; 制备原理; 杀菌机理; 保鲜应用

本文引用格式

DAI Xiao-ze , WANG Chao , LIU Qing-qing , FENG Shu-juan , MING Yan-lin , LIN Ming-you , ZHANG Yan-hui , LIN He-tong , CHEN Yi-hui . 微酸性电解水在食品保鲜中的应用研究进展[J]. 亚热带植物科学, 2025 , 54(1) : 89 -99 . DOI: 10.3969/j.issn.1009-7791.2025.01.012

Abstract

Slightly acidic electrolyzed water (SAEW), as an environmentally friendly sanitizer, exhibits characteristics such as low cost, high efficiency, robust environmental protection, strong safety, and non-corrosiveness, which have led to its widespread application in food sterilization and preservation. This paper delves into the preparation principle, key parameters, sterilization mechanism, and application advantages of SAEW. Additionally, it compiles the latest advancements made by scholars globally in recent years concerning the use of SAEW in sterilizing and preserving a variety of foods, including fruits and vegetables, aquatic products, livestock meats, and poultry meats. Furthermore, the paper outlines potential future research directions and breakthroughs in SAEW technology, aiming to serve as a reference for broadening the application scope of SAEW within the food industry.

Key words： slightly acidic electrolyzed water (SAEW); preparation principle; bactericidal mechanism; freshness preservation application

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