ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ  ЩЕЛОЧНОЙ ЭЛЕКТРОЛИЗОВАННОЙ ВОДЫ. ОБЗОР ПРЕДМЕТНОГО ПОЛЯ: ZGFWRR

Леонид Чеславович Бурак

doi:10.25712/ASTU.2072-8921.2026.02.003

Авторы

Леонид Чеславович Бурак ООО "БЕЛРОСАКВА

DOI:

https://doi.org/10.25712/ASTU.2072-8921.2026.02.003

Ключевые слова:

электролиз, электролизованная вода, качество, микробиологическая обсеменённость, патогены, инактивация, дезинфекция, консервант, экстракция, биологически активные вещества, пищевая ценность

Аннотация

Поиск инновационных технологий, направленных на обеспечения качества и безопасности пищевых продуктов, незначительно снижающих пищевую ценность и оказывающих минимальное воздействие на окружающую среду является основным приоритетом предприятий пищевой промышленности. Получаемая путем электрохимической диссоциации воды и солей щелочная электролизованная вода обладает дезинфицирующими свойствами, благодаря высокому pH, низкому окислительно-восстановительному потенциалу и повышенной проницаемости. Цель статьи – обзор результатов научных исследований по использованию щелочной электролизованной воды в пищевой промышленности и агропромышленном производстве. В качестве материалов исследования послужили научные статьи, опубликованные в период с 2015 по 2025 год. Научный поиск провели в научных базах данных Scopus и Web of Science, Google Scholar и в Научной электронной библиотеке «eLIBRARY.RU». Среди статей, соответствующих критериям включения, для составления данного обзора было выбрано 63 исследования. Обзор результатов научных исследований показал, что благодаря высокому pH, окислительно-восстановительному потенциалу и проницаемости щелочная электролизованная вода является эффективным средствам для применения в пищевой промышленности, здравоохранении и сельском хозяйстве. Использование электролизованной воды в процессах экстракции позволяет значительно увеличить извлечение белков и биоактивных соединений, улучшая текстуру, вкус и удержание влаги в пище, что способствует повышению качества продукта и эффективности переработки. В качестве средства обеззараживания щелочная электролизованная вода эффективно дезинфицирует поверхности, удаляет остатки пестицидов и токсины и снижает микробную нагрузку, значительно повышая безопасность пищевых продуктов. Благодаря своей нетоксичности и экологичности щелочная электролизованная вода может служить эффективной альтернативой традиционным химическим методам, способствуя повышению безопасности, качеству и устойчивости, минимизируя воздействие на окружающую среду. Однако необходимо отметить такие проблемы, как нестабильность щелочной электролизованной воды, ее способность вызывать коррозию оборудования, а также отсутствие утвержденных нормативных документов по ее использованию и недоверие потребителей. Дальнейшие научные исследования должны быть направленны на повышение стабильности щелочной электролизованной воды, оптимизацию параметров обработки различных видов пищевого сырья, производственных процессов по ее использованию и разработке нормативной базы.

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