| Popis: |
This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different types, including slightly acidic (AC) EW, plasma-activated EW, neutralized EW, alkaline EW, and weakly ACEW. The review highlights the novelty of EW in preserving food quality, making it a significant alternative to various cleaning and disinfecting methods. The focus then shifts to the applications of EW, examining the impact of different EW types on the textural compositions of various food categories. The examination of the textural profile of foods, which is a crucial determinant of consumer preference, is comprehensively conducted across various categories, encompassing baked goods, meat and poultry, marine foods, fruits and vegetables, as well as ready-to-cook items like noodles. Furthermore, the review investigates the combined effects of EW, when utilized in conjunction with other technologies. The integration of EW with ultrasound, high-pressure processing, plasma activation, slurry ice, and other technologies, assessing their collective impact on textural attributes, was explored. As a consequence, this paper examines the present uses and impacts of electrolyzed water on the texture of food and also investigates its potential synergies with other technologies. The thorough analysis presented here establishes a basis for future research directions in this rapidly developing area, facilitating the exploration of inventive methods for food processing and preservation. |
