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TIP Revista Especializada en Ciencias Químico-Biológicas

2023, Número 1

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TIP Rev Esp Cienc Quim Biol 2023; 26 (1)


Tendencias recientes en aplicaciones de agua electrolizada: áreas de estudio y perspectivas

Suárez-Zúñiga O, Contreras-Morales GE, Melo-Sabogal DV, Hernández-Pimentel VM

Idioma: Español
Referencias bibliográficas: 106
Paginas: 1-17
Archivo PDF: 311.87 Kb.


RESUMEN

El agua electrolizada (AE) es un agente antimicrobiano generado mediante electrólisis y es considerado de amplio espectro y en su composición química están presentes compuestos oxidantes. El AE es empleada en múltiples campos como la industria alimentaria, así como en hospitales y algunos laboratorios de análisis clínicos. El agua electrolizada neutra (AEN) presenta ventajas sobre el agua electrolizada alcalina y ácida, por su baja toxicidad, menor producción de residuos cancerígenos, no corroe las superficies metálicas, y su producción es in situ y de bajo costo. El objetivo de esta revisión fue analizar las áreas de aplicación del AE, así como detectar nuevas posibles áreas de estudio. Se utilizaron buscadores internacionales con un criterio de inclusión del año 2000 al 2022 y se encontraron un total de 768 artículos. En ellos se destaca su efecto antimicrobiano sobre las hortalizas/frutas, la carne y las superficies inertes con 37.8, 22.6 y 17.2 %, respectivamente. La aplicación del AEN en la carne de pescado es en la que más se ha estudiado, seguida por la lechuga, la manzana y la fresa. En contraste, es escasa la información en el área de la salud, así como en el ámbito sensorial de los alimentos y en la germinación de semillas.


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