Abstract: Slightly acidic electrolyzed water (SAEW) has garnered widespread attention worldwide due to its eco-friendliness, high sterilization efficiency and low cost. However, its poor storage stability and inability to exert sustained antibacterial action limit its application in the food industry. In this study, gelatin (GEL), tamarind polysaccharide gum (TSP) and xanthan gum (XG) were used to prepare a composite hydrogel capable of encapsulating SAEW for sustained food preservation. The microstructure, texture characteristics, physicochemical properties, and preservation effects of the hydrogel were analyzed to shed light on the underlying mechanism and application potential of hydrogels loaded with SAEW. The results showed that after five absorption-release cycles each consisting of 1.5 h absorption and 20 min release, the hydrogel exhibited the strongest SAEW loading capacity (available chlorine concentration of (26.67 ± 2.89) mg/L). Notably, the loaded SAEW was not completely released from the hydrogel after eight consecutive cycles. The addition of TSP and XG improved the porosity, structural stability, water retention capacity and textural properties of the hydrogel, thereby enhancing its SAEW loading capacity and sanitization efficacy. Although the SAEW-loaded hydrogel system had sustained antibacterial effects, it was susceptible to syneresis. Aerogels offers a potential solution to this issue, yet its SAEW loading capacity is compromised. In conclusion, this study contributes to the widespread application of SAEW in the field of food preservation.

Key words: water-loaded hydrogel system; slightly acidic electrolyzed water; gelatin; sustained antibacterial action; preservation