Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food

• Published in: Food control Vol. 131; p. 108454
• Main Authors: Villarreal-Barajas, Tania, Vázquez-Durán, Alma, Méndez-Albores, Abraham
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2022
• Subjects: Detoxification; Disinfection; Electrolyzed oxidizing water; Fungi; Mycotoxins; Fungi; Electrolyzed oxidizing water; Disinfection; Mycotoxins; Detoxification
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2021.108454

Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties. EOW is produced by electrolysis of water, with no added chemicals, except for sodium chloride. The antifungal and detoxifying mechanisms of EOW depend mainly on: pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC). EOW offers many advantages over other conventional chemical methods, including less adverse chemical residues, safe-handling, secure, energy-saving, cost-effective, and environmentally-friendly. As a result, EOW could be used for the development of safer and more socially acceptable methods for fungi decontamination and mycotoxin detoxification. This review contains an overview of EOW effectiveness to decontaminate non-toxigenic and mycotoxigenic fungi, its safety and efficacy for mycotoxin detoxification, the proposed mechanism of action of EOW on fungal cells, and the chemical mechanism of action of EOW on mycotoxins. Finally, conclusions and future research necessities are also outlined.
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