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Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. ULTRASONICS SONOCHEMISTRY 2024; 107:106919. [PMID: 38795569 PMCID: PMC11144803 DOI: 10.1016/j.ultsonch.2024.106919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/02/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson's correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al‑Ain, United Arab Emirates
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zhang Guo Tong
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong, 528225, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Roobab U, Chen BR, Madni GM, Guo SM, Zeng XA, Abdi G, Aadil RM. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. ULTRASONICS SONOCHEMISTRY 2024; 104:106824. [PMID: 38412679 PMCID: PMC10907868 DOI: 10.1016/j.ultsonch.2024.106824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/07/2024] [Accepted: 02/20/2024] [Indexed: 02/29/2024]
Abstract
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Bo-Ru Chen
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China; Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Shi-Man Guo
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China.
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Bushehr, Iran.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
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3
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Kartikawati M, Kitamura Y, Kokawa M, Hamatani M, Soejima T. Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs. J Poult Sci 2023; 60:2023027. [PMID: 38021377 PMCID: PMC10662383 DOI: 10.2141/jpsa.2023027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 10/17/2023] [Indexed: 12/01/2023] Open
Abstract
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.
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Affiliation(s)
- Muliasari Kartikawati
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Yutaka Kitamura
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mito Kokawa
- Graduate School of
Life and Environmental Sciences University of
Tsukuba, Tennodai, Tsukuba 305-0005, Japan
| | - Mareto Hamatani
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
| | - Takashi Soejima
- Morinaga Milk
Industry Co., LTD., 33-1, Shiba 5-Chome,
Minato-ku, Tokyo, 108-0014, Japan
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4
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Rosario-Pérez PJ, Rodríguez-Sollano HE, Ramírez-Orejel JC, Severiano-Pérez P, Cano-Buendía JA. Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry. Foods 2023; 12:foods12101970. [PMID: 37238788 DOI: 10.3390/foods12101970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed Water (NEW) at 55.73 ppm was evaluated on contaminated chicken meat with Salmonella Typhimurium and Escherichia coli O157:H7, which was stored in refrigerated conditions. The present study was carried out to check whether the application of NEW can help to preserve chicken breasts without affecting its sensory characteristics. Chicken quality was measured by analyzing physicochemical properties (pH, color, lactic acid, total volatile basic nitrogen, and thiobarbituric acid reactive substances content) after bactericidal intervention. This work includes a sensory study to determine if its use affects the organoleptic properties of the meat. The results showed that in the in vitro assay, NEW and NaClO, achieved bacterial count reductions of >6.27 and 5.14 Log10 CFU for E. coli and Salmonella Typhimurium, respectively, even though, in the in situ challenge, they showed a bacterial decrease of 1.2 and 0.33 Log10 CFU/chicken breast in contaminated chicken breasts with E. coli and Salmonella Typhimurium, respectively, after 8 days of storage, and NaClO treatment did not cause bacterial reduction. Nonetheless, NEW and NaClO did not cause lipid oxidation and nor did they affect lactic acid production, and they also slowed meat decomposition caused by biogenic amines. Sensory results showed that chicken breast characteristics like appearance, smell, and texture were not affected after NEW treatment, and obtained results showed that NEW could be used during chicken meat processing due to the chicken physicochemical stability. However, more studies are still needed.
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Affiliation(s)
- Patricia J Rosario-Pérez
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Héctor E Rodríguez-Sollano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Juan C Ramírez-Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and Biochemistry, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - Patricia Severiano-Pérez
- Facultad de Química, Department of Food and Biotechnology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
| | - José A Cano-Buendía
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, Mexico City 04510, Mexico
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5
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Stewart J, Pavic A. Advances in enteropathogen control throughout the meat chicken production chain. Compr Rev Food Sci Food Saf 2023; 22:2346-2407. [PMID: 37038302 DOI: 10.1111/1541-4337.13149] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 04/12/2023]
Abstract
Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.
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Affiliation(s)
- Jack Stewart
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
| | - Anthony Pavic
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
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6
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Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation. Foods 2023; 12:foods12040710. [PMID: 36832786 PMCID: PMC9955897 DOI: 10.3390/foods12040710] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/30/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (L*) was significantly higher with treatment intensity, whereas both a* and b* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (p < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast.
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7
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Kong D, Quan C, Xi Q, Han R, Koseki S, Li P, Du Q, Yang Y, Forghani F, Wang J. Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW). ULTRASONICS SONOCHEMISTRY 2022; 88:106105. [PMID: 35921713 PMCID: PMC9352963 DOI: 10.1016/j.ultsonch.2022.106105] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/11/2022] [Accepted: 07/26/2022] [Indexed: 05/11/2023]
Abstract
The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The results showed that WUT and EUT could significantly improve the thawing rate compared with AT, WT, and ET groups. The EUT group not only had lower thawing loss, but also their immobilized and free water contents were similar to fresh sample according to the low-field nuclear magnetic resonance (LF NMR) results. The EUT treatment had no adverse effect on the primary structure of the protein. The secondary and tertiary structures of MP were more stable in the EUT group according to Raman and fluorescence spectra. The muscle fibers microstructure from EUT group was neater and more compact compared with other thawing methods. Therefore, EUT treatment could be considered as a novel potential thawing method in the food industry.
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Affiliation(s)
- Dewei Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chunli Quan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shige Koseki
- Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan
| | - Peng Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Fereidoun Forghani
- Molecular Epidemiology, Inc, 15300 Bothell Way NE, Lake Forest Park, WA 98155, USA
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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8
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Nyamende NE, Belay ZA, Keyser Z, Oyenihi AB, Caleb OJ. Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Nandi E. Nyamende
- Agri‐Food Systems & Omics Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Private Bag X5026 Stellenbosch 7599 South Africa
- Department of Food Science and Technology Faculty of Applied sciences Cape Peninsula University of Technology Bellville 7535 South Africa
| | - Zinash A. Belay
- Agri‐Food Systems & Omics Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Private Bag X5026 Stellenbosch 7599 South Africa
| | - Zanephyn Keyser
- Department of Food Science and Technology Faculty of Applied sciences Cape Peninsula University of Technology Bellville 7535 South Africa
| | - Ayodeji B. Oyenihi
- Functional Foods Research Unit Faculty of Applied Sciences Cape Peninsula University of Technology Bellville 7535 South Africa
| | - Oluwafemi James Caleb
- Agri‐Food Systems & Omics Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Private Bag X5026 Stellenbosch 7599 South Africa
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9
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High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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11
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Reis R, Sipahi H, Dinc O, Kavaz T, Charehsaz M, Dimoglo A, Aydın A. Toxicity, mutagenicity and stability assessment of simply produced electrolyzed water as a wound healing agent in vitro. Hum Exp Toxicol 2020; 40:452-463. [PMID: 32909829 DOI: 10.1177/0960327120952151] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Over the last decade, electrolyzed water (EW) produced by salt and tap water has gained importance due to its antimicrobial effects. Regarding to chlorine-based compounds, EW also used in post-harvest safety of food processing and sterilization of surfaces. The latest studies suggested that EW might act as wound healing agent due to anti-infective and cell proliferative properties. In this study, we evaluated acute contact cytotoxicity in L929 mice fibroblast cells and wound healing activity of EWs in vitro. In addition, mutagenic activity was evaluated by Ames test with and without metabolic activation by S9 fraction and the stability profile of freshly prepared EWs has been followed up. According to the results, strong acid (StAEW) and mixed EW (MEW) showed dose-dependent cytotoxicity due to possible high HOCl concentration, while slightly acidic and catholyte EW (CEW) were not cytotoxic even applied directly for 30 sec. Further, StAEW and CEW showed a significant increase in L929 cell migration in scratch assay. Likewise, with/ without metabolic activation, neither of EWs had shown mutagenic profile in TA 98 and TA100 strains of Salmonella typhimurium. Follow-up of ORP (oxidation-reduction potential), pH and FCC (free chlorine concentration) showed that temperature and light were important storage conditions to maintain a stable profile particularly for ORP and FCC, which are the most important indicators for biological activity of EW. According to the present findings, it can be suggested that particularly StAEW, may represent a valuable wound healing agent with an achievable, economical and easy production system when stored under proper conditions.
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Affiliation(s)
- R Reis
- 52998Yeditepe University, Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Istanbul, Turkey
| | - H Sipahi
- 52998Yeditepe University, Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Istanbul, Turkey
| | - O Dinc
- Hamidiye Health Science Institute, Department of Biotechnology, University of Health Sciences, Istanbul, Turkey
| | - T Kavaz
- 52998Yeditepe University, Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Istanbul, Turkey
| | - M Charehsaz
- 52998Yeditepe University, Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Istanbul, Turkey
| | - A Dimoglo
- Faculty of Engineering, Department of Environmental Engineering, 121595Duzce University, Konuralp, Duzce, Turkey
| | - A Aydın
- 52998Yeditepe University, Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Istanbul, Turkey
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12
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Lin HM, Hung YC, Deng SG. Effect of partial replacement of polyphosphate with alkaline electrolyzed water (AEW) on the quality of catfish fillets. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107117] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8050534] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.
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14
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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15
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Kang C, Xiang Q, Zhao D, Wang W, Niu L, Bai Y. Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water. Journal of Food Science and Technology 2019; 56:4938-4945. [PMID: 31741517 DOI: 10.1007/s13197-019-03964-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2019] [Accepted: 07/16/2019] [Indexed: 01/28/2023]
Abstract
The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated P. deceptionensis CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of P. deceptionensis CM2 on chicken breast was significantly reduced by 1.05 log10 CFU/g (p < 0.05), which was higher than that of SDW-treated samples for the same time intervals (p < 0.05). The L* value of chicken breasts were increased whereas a* and b* values were decreased following PAW60 treatment, while there was no significant differences in the values of a* and b* between PAW60- and SDW-treated samples for the same time intervals (p > 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW.
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Affiliation(s)
- Chaodi Kang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Qisen Xiang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Dianbo Zhao
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Wenjie Wang
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Liyuan Niu
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
| | - Yanhong Bai
- 1College of Food and Biological Engineering, Zhengzhou University of Light Industry, No. 136, Kexue Road, Zhengzhou, 450001 People's Republic of China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001 People's Republic of China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001 People's Republic of China
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16
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Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling. Int J Food Microbiol 2019; 301:27-33. [DOI: 10.1016/j.ijfoodmicro.2019.05.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/29/2019] [Accepted: 05/06/2019] [Indexed: 11/23/2022]
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17
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Comparison of Different Home/Commercial Washing Strategies for Ten Typical Pesticide Residue Removal Effects in Kumquat, Spinach and Cucumber. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16030472. [PMID: 30736280 PMCID: PMC6388112 DOI: 10.3390/ijerph16030472] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/01/2019] [Accepted: 02/02/2019] [Indexed: 11/23/2022]
Abstract
Home processing can reduce pesticide residues in agricultural products, and the common forms of treatment include washing, peeling, blanching, and cooking. In this study, the removal effects of tap water, micron calcium solution, alkaline electrolyzed water (AlEW), ozone water, active oxygen, and sodium bicarbonate on 10 typical pesticide residues in kumquat, cucumber, and spinach were investigated. The residue magnitudes were determined by chromatography–tandem mass spectrometry (GC-MS/MS, LC-MS/MS), combined with the QuEChERS pretreatment method. The model tests showed that the results of soaking and greenhouse were close. The removal effects of pesticide residues in kumquat and cucumber washing by alkaline electrolyzed water with a high pH value, micron calcium, and active oxygen solution were better than other washing solutions. The sodium bicarbonate solution, ozone water, and active oxygen solution were more effective in reducing pesticide residues in spinach than others. Active oxygen solution showed a better removal efficiency for the 10 pesticides than other treatments because of its alkalinity and oxidizability. Among the ten pesticides, pyrethroid pesticides had a higher removal rate. Additionally, chlorpyrifos were the most difficult to remove. For the majority of pesticides, the pesticide residue magnitudes showed a gradual reduction when increasing the washing time. The results indicated that alkaline solutions were effective for the reduction of pesticide residues when the washing time was longer than 15 min.
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18
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Zheng W, Ji X, Zhang Q, Yao W. Intestinal Microbiota Ecological Response to Oral Administrations of Hydrogen-Rich Water and Lactulose in Female Piglets Fed a Fusarium Toxin-Contaminated Diet. Toxins (Basel) 2018; 10:E246. [PMID: 29914163 PMCID: PMC6024725 DOI: 10.3390/toxins10060246] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 06/11/2018] [Accepted: 06/13/2018] [Indexed: 01/05/2023] Open
Abstract
The objective of the current experiment was to explore the intestinal microbiota ecological response to oral administrations of hydrogen-rich water (HRW) and lactulose (LAC) in female piglets fed a Fusarium mycotoxin-contaminated diet. A total of 24 individually-housed female piglets (Landrace × large × white; initial average body weight, 7.25 ± 1.02 kg) were randomly assigned to receive four treatments (six pigs/treatment): uncontaminated basal diet (negative control, NC), mycotoxin-contaminated diet (MC), MC diet + HRW (MC + HRW), and MC diet + LAC (MC + LAC) for 25 days. Hydrogen levels in the mucosa of different intestine segments were measured at the end of the experiment. Fecal scoring and diarrhea rate were recorded every day during the whole period of the experiment. Short-chain fatty acids (SCFAs) profiles in the digesta of the foregut and hindgut samples were assayed. The populations of selected bacteria and denaturing gradient gel electrophoresis (DGGE) profiles of total bacteria and methanogenic Archaea were also evaluated. Results showed that Fusarium mycotoxins not only reduced the hydrogen levels in the caecum but also shifted the SCFAs production, and populations and communities of microbiota. HRW treatment increased the hydrogen levels of the stomach and duodenum. HRW and LAC groups also had higher colon and caecum hydrogen levels than the MC group. Both HRW and LAC protected against the mycotoxin-contaminated diet-induced higher diarrhea rate and lower SCFA production in the digesta of the colon and caecum. In addition, the DGGE profile results indicated that HRW and LAC might shift the pathways of hydrogen-utilization bacteria, and change the diversity of intestine microbiota. Moreover, HRW and LAC administrations reversed the mycotoxin-contaminated diet-induced changing of the populations of Escherichia coli (E. coli) and Bifidobacterium in ileum digesta and hydrogen-utilizing bacteria in colon digesta.
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Affiliation(s)
- Weijiang Zheng
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Xu Ji
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Qing Zhang
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wen Yao
- Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
- Key Lab of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing 210095, China.
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19
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Higashimura Y, Baba Y, Inoue R, Takagi T, Uchiyama K, Mizushima K, Hirai Y, Ushiroda C, Tanaka Y, Naito Y. Effects of molecular hydrogen-dissolved alkaline electrolyzed water on intestinal environment in mice. Med Gas Res 2018; 8:6-11. [PMID: 29770190 PMCID: PMC5937304 DOI: 10.4103/2045-9912.229597] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Increasing evidence indicates that molecular hydrogen-dissolved alkaline electrolyzed water (AEW) has various physiological activities such as antioxidative activity. Gut microbiota are deeply associated with our health through a symbiotic relationship. Recent reports have described that most gastrointestinal microbial species encode the genetic capacity to metabolize molecular hydrogen, meaning that molecular hydrogen might affect the gut microbial composition. Nevertheless, AEW effects on gut microbiota remain unknown. This study investigated AEW effects on the intestinal environment in mice, including microbial composition and short-chain fatty acid contents. After mice were administered AEW for 4 weeks, 16S rRNA gene sequencing analyses revealed their fecal microbiota profiles. Organic acid concentrations in cecal contents were measured using an HPLC system. Compared to the control group, AEW administration mice had significantly lower serum low-density lipoprotein cholesterol level and alanine aminotransferase activity. Organic acid concentrations of propionic, isobutyric, and isovaleric acids were higher in AEW-administered mice. Results of 16S rRNA gene sequencing analyses showed that the relative abundances of 20 taxa differed significantly in AEW-administered mice. Although the definitive role of gut microbes of AEW-administered mice remains unknown, our data demonstrate the possibility that AEW administration affects the gut microbial composition and that it has beneficial health effects in terms of cholesterol metabolism and liver protection.
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Affiliation(s)
- Yasuki Higashimura
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan.,Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | - Yasunori Baba
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan
| | - Ryo Inoue
- Laboratory of Animal Science, Department of Agricultural and Life Sciences, Kyoto Prefectural University, Kyoto, Japan
| | - Tomohisa Takagi
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | - Kazuhiko Uchiyama
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | - Katsura Mizushima
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | - Yasuko Hirai
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | - Chihiro Ushiroda
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
| | | | - Yuji Naito
- Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
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20
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Król Ż, Kulig D, Marycz K, Zimoch-Korzycka A, Jarmoluk A. The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages. Polymers (Basel) 2017; 9:E602. [PMID: 30965905 PMCID: PMC6418599 DOI: 10.3390/polym9110602] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 11/07/2017] [Accepted: 11/08/2017] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of sodium alginate hydrosols (1%) with 0.2% of NaCl treated with direct electric current (DC) used as a coating on microbial (Total Viable Counts, Psychrotrophic bacteria, yeast and molds, Lactic acid bacteria, Enterobacteriaceae), physiochemical (pH, lipid oxidation, antioxidant activity, weight loss, color) and sensory properties of skinned pork sausages or with artificial casing stored at 4 °C for 28 days. Moreover, the cytotoxicity analysis of sodium alginate hydrogels was performed. The results have shown that application of experimental coatings on the sausage surface resulted in reducing all tested groups of microorganisms compared to control after a 4-week storage. The cytotoxicity analysis revealed that proliferation of RAW 264.7 and L929 is not inhibited by the samples treated with 200 mA. Ferric reducing antioxidant power (FRAP) and free radical scavenging activity (DPPH) analyses showed that there are no significant differences in antioxidant properties between control samples and those covered with sodium alginate. After 28 days of storage, the highest value of thiobarbituric acid-reactive substances (TBARS) was noticed for variants treated with 400 mA (1.07 mg malondialdehyde/kg), while it was only slightly lower for the control sample (0.95 mg MDA/kg). The obtained results suggest that sodium alginate treated with DC may be used as a coating for food preservation because of its antimicrobial activity and lack of undesirable impact on the quality factors of sausages.
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Affiliation(s)
- Żaneta Król
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Krzysztof Marycz
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38 C, 50-630 Wroclaw, Poland.
| | - Anna Zimoch-Korzycka
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
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21
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Flores D, Athayde D, Silva M, Silva J, Genro A, Cichoski A, Barin J, Wagner R, Terra N, Ragagnin C. The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. FOOD RESEARCH 2017. [DOI: 10.26656/fr.2017.5.059] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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22
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Mikš-Krajnik M, James Feng LX, Bang WS, Yuk HG. Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.033] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Brychcy E, Król Ż, Kulig D, Jarmoluk A. The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13132] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ewa Brychcy
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Żaneta Król
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Dominika Kulig
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
| | - Andrzej Jarmoluk
- Department of Animal Products Technology and Quality Management; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37/41 51-630 Wroclaw Poland
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