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Effects of storage conditions on superoxidised water

MOJ Food Processing & Technology
Teo Swee Sen, Lim Lai Huat, Vincentius Kenny Andrianto 


Superoxidised water (SOW) in the food industry has several advantages over traditional chemical disinfectants. SOW is non-toxic and environmentally friendly and does not leave any harmful by-products. In addition, SOW is easy to use and can be applied to various food surfaces. SOW has been used to avoid the food industry’s biological pollution caused by food-borne bacteria pathogens with recognized as a short producing time and evident in the sterilization process, SOW is highly recommended for its eco-friendly ability. Chlorinecontaining solutions such as SOW are used for broad disinfection purposes, including in the food industry. Still, their effectiveness and stabilities often need to be investigated as residues such as chlorine in SOW are not stable. The efficacy of SOW can be easily affected by several factors, including pH, temperature, and organic matter content. In this study, the two different storage conditions influenced by the light exploration were used to investigate the light condition that directly impacts the chlorine level in SOW. Light intensity plays an important role in determining chlorine loss from SOW. Chlorine dissipation rates in the light condition are higher than in the dark condition. With the initial 40+0.00 mg/L of chlorine, the chlorine level was decreased as plastic bottle/light > glass bottle/light > plastic bottle/without light> glass bottle/without light. They show that the change in chlorine level is significantly influenced by the type of bottle and the environmental condition, such as light intensity, in this study. The results obtained in this study validate the practice of SOW’s storage condition to slow down chlorine’s bulk decay when applied in various industries, such as the food industry. 


superdioxised water, disinfectant, chlorine, storage condition, light exposure