PROSPECTS OF USING ALKALINE ELECTROLYZED WATER. A REVIEW OF THE SUBJECT FIELD
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2026.02.003Keywords:
electrolysis, electrolyzed water, quality, microbiological contamination, pathogens, inactivation, disinfection, preservative, extraction, biologically active substances, nutritional valueAbstract
The search for innovative technologies aimed at ensuring the quality and safety of food products, slightly reducing the nutritional value and having a minimal impact on the environment is the main priority of the food industry. Alkaline electrolyzed water obtained by electrochemical dissociation of water and salts has disinfectant properties due to high pH, low oxidation-reduction potential and increased permeability. The purpose of the article is to review the results of scientific research on the use of alkaline electrolyzed water in the food industry and agro-industrial production. The research materials were scientific articles published between 2015 and 2025. The scientific search was conducted in the scientific databases Scopus and Web of Science, Google Scholar and the Scientific Electronic Library "eLIBRARY.RU". Among the articles that met the inclusion criteria, 63 studies were selected to compile this review. A review of scientific research has shown that alkaline electrolyzed water, due to its high pH, oxidation-reduction potential and permeability, is an effective means for use in the food industry, healthcare and agriculture. The use of electrolyzed water in extraction processes can significantly increase the recovery of proteins and bioactive compounds, improving the texture, taste and moisture retention of food, which contributes to higher product quality and processing efficiency. As a disinfectant, alkaline electrolyzed water effectively disinfects surfaces, removes pesticide residues and toxins and reduces microbial load, significantly improving food safety. Due to its non-toxicity and environmental friendliness, alkaline electrolyzed water can serve as an effective alternative to traditional chemical methods, contributing to increased safety, quality and sustainability, while minimizing the impact on the environment. However, issues such as the instability of alkaline electrolyzed water, its ability to cause corrosion of equipment, as well as the lack of approved regulations for its use and consumer mistrust should be noted. Further scientific research should be aimed at increasing the stability of alkaline electrolyzed water, optimizing the processing parameters of various types of food raw materials, production processes for its use and developing a regulatory framework.
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