• Food Science and Preservation
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• v.10 no.1
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• pp.99-105
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• 2003

This study was carried out to investigate the efficacy of surface sterilization and the physicochemical properties of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Physical properties of electrolyzed water manufactured from the diaphragm system were the most effective at the following conditions; the distance between diaphragms was 1.0 mm and the supplying rate of 20% NaCl was 6 mL/min. The ORP, HClO content and pH at above conditions were 1,170 mV, 100 ppm and 2.5, respectively. And two stage electrolyzed system was more effective than one stage electrolyzed water manufactured from non-diaphragm system, with 4 mL/min supplying rate of 20% NaCl, was similar to the most effective diaphragm system. But ORP, HClO content and pH were abut 800 mV, 200 ppm and 9 level, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORP of 750 mV in non-diaphragm system and 1,150 mV in diaphragm system, and HClO content of 100 ppm. Twelve kinds of microorganism tested were sterilized within 30 seconds from initial total counts of 10$\^$5/∼10$\^$6/cfu/ml by electrolyzed water. Though the ORP and HCIO contents of electrolyzed water manufactured from various electrolyte were higher in order of NaCl>KCl>CaCl$_2$, there were no difference between the electyolytes in the efficacy of sterilization. Salmonella typhi and Vibrio Proteolyticus were also sterilized by electrolyzed water manufactured from elctrolytes of NaCl CaC1$_2$and KCl

• Journal of the korean academy of Pediatric Dentistry
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• v.43 no.3
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• pp.306-312
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• 2016

Gargle solution has typically been used for the prevention of oral infectious disease such as dental caries and periodontitis. However, the use of most gargle solutions is controversial in application for children because some gargle solutions have harmful side effects. Electrolyzed water is generated by passed an electric current and has antimicrobial activity. The purpose of this study was to investigate and compare the efficacy of electrolyzed water in various conditions for eliminating cariogenic bacteria. Electrolyzed water was generated by a platinum electrode in the presence of sodium chloride at various concentrations. Streptococcus mutans and Streptococcus sobrinus were cultivated into a brain heart infusion broth. After harvesting planktonic bacteria, the pellets were treated with the electrolyzed water and commercial gargle solutions and plated on a mitis-salivarius agar plate. Also, the anti-biofilm activity of the electrolyzed water and commercial gargle solutions was investigated after biofilm formation of S. mutans and S. sobrinus. The bacteria in the biofilm were plated onto a mitis-salivarius agar plate. The plates were incubated, and the colony forming unit was measured. The electrolyzed water containing sodium chloride showed significant antibacterial activity against S. mutans and S. sobrinus as well as some gargle solutions. Furthermore, the electrolyzed water had more disruptive effect on the biofilm of S. mutans and S. sobrinus and killed more bacteria in the biofilm than commercial gargle solutions. The results demonstrate that electrolyzed water may be a useful gargle solution for prevention of dental caries.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1511-1517
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• 1999

Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of $5.8\;{\times}\;l0^5CFU/g$ of non-immersed lettuce and $2.3\;{\times}\;l0^5CFU/g$ of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of $3.1\;{\times}\;10^3CFU/g$ after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at $10^{\circ}C$. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until $3{\sim}6$ days of storage.

• Food Science and Preservation
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• v.15 no.5
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• pp.622-629
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• 2008

This study investigated changes in quality characteristics of wrap- and vacuum-packaged peeled lotus roots treated with strong acidic electrolyzed acid water (SAEW pH 2.58, ORP 1,128 mV, HClO 105.0 ppm) or low alkaline electrolyzed water (LAEW pH 8.56, ORP 660 mV, HClO 73.8 ppm) as immersion liquids prior to packaging and storage at 5C. Immersion of peeled lotus roots in SAEW and LAEW reduced initial microbial load by about 1 log compared to treatment with tap water (TW). Hardness differences on storage were observed. However, reduction in PPO activity by electrolyzed water was not reproducible. Changes in Hunter's color value and the color difference value ($\Delta$) of peeled lotus roots immersed in 0.5% (w/v) sodium metabisulfite (SMS) and electrolyzed water were smaller than those of roots treated with TW prior to storage. Sensory characteristics measured during storage were best-preserved in lotus roots previously immersed in 0.5% (w/v) SMS or electrolyzed water, compared to TW. Immersionin electrolyzed water and vacuum packaging preserves the quality of peeled lotus roots in terms of microbial, visual, and sensory aspects, at levels comparable to those offered by storage after treatment with 0.5% (w/v) SMS.

• Food Science and Preservation
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• v.9 no.2
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• pp.240-247
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• 2002

This study, to enhance the sterilization, browning inhibition and precooling effect of electrolyzed oxidizing water(EOW) as cleaning water on food industry, was carried out to investigate the efficacy of electrolyzed oxidizing water(EOW) with 0.85% NaCl, 0.5% ethanol, polysorbate 80 of 1 ppm, 0.5% lemon juice and 0.5% citron juice. Escherichia coli KCTC 1039 with initial count of 5.63$\times$10$\^$8/ CFU/mL were reduced to <10$^1$CFU/mL after 15∼30 sec when it was treated by electrolyzed oxidizing water added with various food additives. Bacillus cereus KCTC 1012 were reduced to <10$^1$ CFU/mL after 2 minutes treatment with electrolyzed oxidizing water containing polysorbate 80 and ethanol. Iactobacillus plantarum KCTC 3108 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80, citron juice and lemon juice, respectively. Erwinia carotovora subsp. carotovora KCTC 2776 were reduced to <10$^1$CFU/mL after 30 sec treatment with electrolyzed oxidizing water containing polysorbate 80 and lemon juice. Browning inhibition effect was determined by comparison of polyphenol oxidase activity. Inhibition ratio of polyphenol oxidase was approximately 62∼84% in most treatments with the exception of 57% and 25% inhibition by 0.5% ascorbic acid and polysorbate 80, respectively. Sliced potato dipped in electrolyzed oxidizing water containing NaCl and citron juice for 30 minutes showed significantly low PPO activity, 64 units in treatment with NaCl and 91 units in treatment with citron juice. At the same time, changes in color value(△E) of sliced potato was below 3 in most treatments.

• Food Science and Preservation
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• v.6 no.4
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• pp.417-423
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• 1999

Quality changes of crown daisy and kale were investigated during storage at 10$^{\circ}C$ after washing with cooled electrolyzed acid water at 3 times in 2 min. Total count and coliform count of crown daisy and kale after immersion in electrolyzed acid water were decreased to 1/130 and 1/1,170 of non-immersed crown daisy and to l/870 and l/470 of non-immersed kale. However total count and coliform count were increased to the similar levels of non-immesed and tap water immersed one after 6 days of storage. Weight loss of crown daisy and ka1e were lower than others for 3 days of storage but higher than that of one after that time. Decay rate of crown daisy and kale immersed electrolyzed acid water showed lower than that of non-immersed and tap water immersed one for 6 days. In case of kale, rupture strength was higher than others at just after immersion and showed similar values after initial storage period. Color value of both crown daisy and kale showed high L, b and low a value in the order of electrolyzed acid water, tap water and non-treatment. Chlorophyll content of crown daisy and kale were lower than those of others just after immersion in electrolyzed acid water, but showed rapid reduction in the order of non-treatment. tap water and electrolyzed acid water after 6 days. Overall organoleptic properties of crown daisy and kale in immersion electrolyzed acid water were higher than those of others.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.527-533
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• 2021

Objectives: Electrolyzed water has been proven to have antibacterial effects against various microorganisms. However, there are only a few studies about effects of electrolyzed water on oral bacteria. The purpose of this study was to examine the antibacterial effect of electrolyzed water on Streptococcus mutans in vitro. Methods: S. mutans KCOM 1054 was treated with electrolyzed water for 1 or 3 minutes and plated on Mitis Salivarius agar with 15% sucrose and bacitracin. After incubation for 48 hours, colony forming units (CFU) were counted, and dental plaque was quantified by crystal violet staining. Results: The growth of S. mutans was significantly inhibited by electrolyzed water (p<0.001). In addition, the dental plaque formation by S. mutans was decreased in a time-dependent manner by exposure to electrolyzed water (p<0.001). Conclusions: Our results suggest that electrolyzed water can effectively prevent dental caries by inhibiting growth of (and the formation of dental plaque by) S. mutans.

• Proceedings of the KAIS Fall Conference
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• 2005.05a
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• pp.318-320
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• 2005

Antioxidation effect of reduced electrolyzed water, which has been known as antiaging agent has been investigated with very simple method. Antioxidation effect of the reaction of linoleic acid with oxygen has been measured and analyzed. Alkaline reduced electrolyzed waters are better effect, rather acidic oxidized electrolyzed waters accelerates oxidation reaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.549-554
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• 2003

This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.