EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY

Preparation of hyaluronic acid-loaded liquid-core hydrogel beads with acceptable mechanical properties and thermal stability

BACKGROUND

Hyaluronic acid liquid-core hydrogel beads (HA-LHB) is a good way for oral intake of HA. However, HA may affect the reaction-diffusion of sodium alginate (SA) and Ca2+ leading to poor mechanical properties, since HA is a polyanionic electrolyte having electrostatic effect and a certain spatial site-blocking effect.

RESULTS

The mechanical properties of HA-LHB were modified from bathing solution, core solution and secondary calcium bath time. The mechanical properties varied with the SA structure and concentration in bathing solution, where SA with high G (guluronic acid) segment compounded with SA with high M (mannuronic acid) segment at a mass ratio of 7:3 with a 11 g kg-1 concentration showed the best mechanical properties. The secondary calcium bath can greatly improve the mechanical properties due to the tight network formed by bidirectional crosslinking, and 15 min reaction reached the plateau if Ca2+ is sufficient. And the mechanical properties were positively correlated with calcium lactate concentration only at <70 g kg-1 in core solution, but the diffusion of Ca2+ was hindered by the tight gel network at higher concentrations. Moreover, the mechanical properties can be maintained during heat treatment, due to the rearrangement of alginate network structure.

CONCLUSION

Our results suggested that the problem of poor mechanical properties of LHB in the presence of high HA concentration can be avoided by process control, which may broaden the development of HA and popping boba market. © 2024 Society of Chemical Industry.

Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef

Foodborne illnesses affect the health of consumers worldwide, and thus searching for potential antimicrobial agents against foodborne pathogens is given an increased focus. This research evaluated the influence of sodium lactate (SL), encapsulated (e) and unencapsulated (u) polyphosphates (PP; sodium tripolyphosphate, STP; sodium acid pyrophosphate, SPP), and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef during 30 day storage at 4 or 10 °C. pH, water activity (a_w), oxidation-reduction potential (ORP) and S. Typhimurium, E. coli O157:H7 and S. aureus counts were determined. S. Typhimurium was not found in SPP-SL combination groups after 30 day storage at 4 °C (P <0.05). Lower S. Typhimurium levels were determined in only SL containing groups stored at 10 °C than group with only tested microorganism (MO, P < 0.05). Although there was no change in S. Typhimurium load in all SL incorporated groups during 10 °C storage, S. Typhimurium count increased in other groups (P < 0.05). E. coli O157:H7 in MO and STP groups showed an increase at 4 °C, whereas it decreased in SPP-SL combination groups (P < 0.05). A gradual increase in E. coli O157:H7 at 10 °C was determined in MO and only PP incorporated groups, whereas there was a decrease in STP-SL or SPP-SL combination groups (P < 0.05). E. coli O157:H7 count was stable in SL containing groups during 10 °C storage. A gradual decrease in S. aureus was determined in all treatments at 4 °C, whereas S. aureus count increased in MO and uSTP groups during 10 °C storage (P < 0.05). There was no change in S. aureus level in only eSTP or uSPP or ueSTP containing groups at 10 °C, meantime it decreased in other groups (P < 0.05). The lowest S. aureus load was achieved by uSPP-SL or eSPP-SL or ueSPP-SL combinations after 30 days at both storage temperatures (P < 0.05). In general, pH was higher in samples with STP than those with SPP and control (P < 0.05). The lowest a_w was generally obtained in all SL containing groups at both storage temperatures (P < 0.05). Lower ORP was determined in all PP incorporated groups during storage at both temperatures compared to others (P < 0.05). ORP in all treatments generally increased (P < 0.05) during storage at both storage temperatures. This study showed that encapsulation is not a factor affecting antimicrobial efficiency of PP and using PP-SL combinations have synergistic effect on reducing the viability of S. Typhimurium, E. coli O157:H7 and S. aureus and their subsequent growth ability in cooked ground beef.

Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70 degrees C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8 g sodium lactate per 100 g of meat) was 53 to 75% higher than that in the meat without sodium lactate. No significant difference was found for the D-values of Salmonella at 55 to 70 degrees C between the meat with and that without sodium lactate (4.8%. wt/wt). The z-values of both L. monocytogenes and Salmonella were not affected by sodium lactate (4.8%). The results from this study are useful for predicting thermal process lethality of L. montocytogenes and Salmonella in formulated chicken thigh and leg meat products.

Microbiology of fresh and restructured lamb meat: a review

Microbiology of meats has been a subject of great concern in food science and public health in recent years. Although many articles have been devoted to the microbiology of beef, pork, and poultry meats, much less has been written about microbiology of lamb meat and even less on restructured lamb meat. This article presents data on microbiology and shelf-life of fresh lamb meat; restructured meat products, restructured lamb meat products, bacteriology of restructured meat products, and important foodborne pathogens such as Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in meats and lamb meats. Also, the potential use of sodium and potassium lactates to control foodborne pathogens in meats and restructured lamb meat is reviewed This article should be of interest to all meat scientists, food scientists, and public health microbiologists who are concerned with the safety of meats in general and lamb meat in particular.

Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives

The effect of sodium lactate (1.8% w/w), sodium erythorbate (0.1% w/w), kappa-carrageenan (1% w/w), and the alginate meat binder (0.4% w/w, sodium alginate; 0.6% w/w lactic acid; and 0.075% w/w calcium carbonate) on Listeria monocytogenes survival and growth was determined in raw and cooked ground beef stored aerobically at 4 degrees C. There was no significant (P > 0.05) increase in numbers of L. monocytogenes during storage of raw ground beef. However, L. monocytogenes numbers were generally lower in treatments with sodium lactate, and higher in sodium erythorbate compared to controls and meat with other additives. Increases in total aerobic plate counts were less pronounced in raw meat formulated with sodium lactate and alginate meat binder than with other additives. Cooking meat with initial inoculum levels of 6.52 to 7.03 L. monocytogenes log CFU/g to 65 degrees C resulted in lower destruction (0.56 and 1.18 log CFU/g) in samples with added alginate meat binder and kappa-carrageenan, respectively, compared to the control. Survivors (2.11-3.73 log CFU/g) decreased initially and then increased slightly, but not significantly (P > 0.05), during storage (4 degrees C, 6 days) of the cooked products.