The effects of acidic electrolyzed water (AEW) on the microbiological and physicochemical properties of fresh-cut red cabbages were studied. The fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella Typhimurium DT104 were washed with distilled water (DW) and different available chlorine concentration (ACC) of AEW for different times. AEW treatments significantly reduced the populations of native aerobic bacteria, molds and yeasts, and artificially inoculated S. Typhimurium DT104 compared to the DW treated and untreated red cabbage samples. The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times. S. Typhimurium DT104 were not detected in the washing water after the red cabbages treated by AEW. The surface color, pH, and total phenolic contents were did not significantly change when the red cabbages were washed with DW and 100 ppm AEW for 3 min. The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5% for cyanidin, 22.1% for pelargonidin, and 11.2% for DPPH radical scavenging activity, the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable. The optimal process condition of AEW for washing red cabbage was 100 ppm for 3 min. In these conditions, most of the native microflora were inactivated, and artificial inoculated S. Typhimurium DT104 on the red cabbage were reduced by 40.2% (3.67 log CFU/g) and with minimal losses of nutrients and antioxidant activity, as well as no requirement of discontinuation treatment on the washing water.

Electrolyzed water, which mainly contains hypochlorous acid, is widely used because of its strong microbicidal effects, biosafety, and eco-friendliness. For frequent use in intraoral treatments, we focused on neutral electrolyzed water (NW) produced using two-stage electrolysis and investigated its storage stability. For standard-concentration NWs with free available chlorine concentration (ACC) of 25, 35, and 50 mg/L and high-concentration NWs (100, 200, 300, 500, and 1000 mg/L), changes in the pH, oxidation-reduction potential, and ACC during 126 days of storage and the bactericidal efficacies were examined. Storage under non-shaded conditions at room temperature (LRT) and a higher ACC substantially altered the properties of the NW. NW (≤ 300 mg/L) had a pH of 5.9–7.3 even after storage under LRT; however, NW with higher ACC (500 and 1000 mg/L) had a pH ˂ 5.5, critical for human enamel), even under shaded and refrigerated conditions (SLW). Only NW (25 mg/L) stored under LRT exhibited the lowest ACC (5 mg/L), indicating a decreased bactericidal effect. When stored for use in intraoral treatments, NWs should be prepared with an ACC of 25–300 mg/L and stored in SLW. If diluted NW is used, the ACC should be checked and appropriately diluted every time.

Reactive oxygen species (ROS) play a pivotal role in cellular function, and their overproduction contributes to oxidative stress, fatigue, aging, and diseases. To counteract these effects, incorpo-rating antioxidant-rich nutrients is recommended. Functional waters, including electrolyzed hydrogen water (EHW), are gaining attention for potential antioxidant effects through daily in-take. This study employs aquaphotomics and near-infrared spectroscopy (NIRS) to elucidate the molecular mechanisms behind the antioxidant activity of EHW. Previous investigation reported a 100% loss in antioxidant functionality through autoclaving, and a 40% decrease with hydrogen gas removal, prompting the current investigation into the mechanisms of antioxidant effects and especially the role of water molecular structure in it. Aquaphotomics analysis of near infrared (NIR) spectral data revealed that the primary characteristic of EHW associated with anti-radical function is presence of water solvation shells. Autoclaving and degassing led to loss of these water molecular species and a significant increase in free water molecules. The study suggests that water shells (solvation shells) in EHW play a crucial role in neutralizing ROS, although the specific ions or nanoparticles responsible for creating these shells remain unidentified. This concept aligns well with existing proposals of the crucial role of water solvation shells in ROS neutralization.

Vibrio vulnificus (Vv) is a bacterial pathogen native to warm and brackish water ecosystems that can cause fatal septicemia (Vv-vibriosis) in humans and various farmed fish species. From a One Health perspective, controlling Vv-vibriosis outbreaks on farms is essential not only for animal but also for human health, as it reduces the risk of Vv transmission to humans. Electrolyzed water (EW) is a sustainable control method, exhibiting transient disinfectant properties due to the formation of hypochlorous acid (HOCl). We hypothesized that EW could effectively reduce Vv populations in aquaculture facilities, preventing outbreak emergence. To test this hypothesis, survival assays in EW were conducted under varying conditions of salinity, pH, and free available chlorine (FAC). The results indicated that an intermediate concentration of FAC had a significant bactericidal effect on Vv populations regardless of the condition and tested strain. Consequently, the strategic use of EW could serve as an eco-friendly preventive and control measure against Vv-vibriosis by significantly decreasing the bacterial load in farm water.