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Krishnan CS, Li KC, Tompkins GR, Lyons KM, Cannon RD. Effects of simulated long-term exposure to bottled, neutral pH electrolyzed oxidizing water on the properties of denture base resins. J Prosthet Dent 2024; 132:267.e1-267.e10. [PMID: 38622046 DOI: 10.1016/j.prosdent.2024.03.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/12/2024] [Accepted: 03/15/2024] [Indexed: 04/17/2024]
Abstract
STATEMENT OF PROBLEM Denture stomatitis can pose serious health risks, especially to older people. Chemical denture cleaning agents must be effective, yet not adversely affect the longevity of removable dentures. Ready-to-use (RTU) neutral pH electrolyzed oxidizing water (EOW) is an effective biocide against Candida albicans biofilms on denture resins, but the effects of daily disinfection with EOW on the physical and mechanical properties of resins have not been established. PURPOSE The purpose of this in vitro study was to investigate the effects of simulated long-term exposure to RTU EOW on the color, surface characteristics, and flexural strength of denture base resins. MATERIAL AND METHODS Heat-polymerized (HP), 3D printed (3D) and computer-aided design and computer-aided manufacture (CAD-CAM)-milled (CC) denture resin specimens (square: 20×20×3.3 mm; beam: 64×10×3.3 mm) were immersed in tap water (TW), RTU EOW (Neutral Anolyte ANK; Envirolyte; EOW), or a commercial denture cleaning tablet solution (Polident 3-Minute; Glaxo SmithKline; PD), mimicking a 5-minute once daily disinfection routine performed up to 3.0 years. Color and surface roughness were recorded (n=3, squares), and changes in color (∆E00) and surface roughness (∆Ra) were calculated. Flexural strength (n=12, beams) and surface hardness (n=18, beams) were measured with a universal testing machine. The fractured surfaces of specimens were examined by scanning electron microscopy and energy dispersive spectroscopy. Data were assessed by performing the Shapiro-Wilk or D'Agostino and Pearson normality tests. Two-way ANOVA or the Kruskal-Wallis test with a post hoc Tukey HSD or Dunn multiple comparisons (α=.05) was used for statistical analyses. RESULTS No significant changes were found in either color or surface roughness for HP, 3D, and CC resins after 1.5-year and 3.0-year immersion in any of the agents (P>.05). The surface hardness of 3D resins reduced by 14% with TW and by 23% with EOW and PD at 3.0 years. The flexural strengths of all 3 resins were unaffected by 3.0-year immersion (P>.05). CONCLUSIONS Simulated long-term immersion disinfection with RTU neutral pH EOW did not adversely affect the physical and mechanical properties of HP or CC denture resins.
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Affiliation(s)
- Chitra Shankar Krishnan
- Doctoral graduate, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Kai Chun Li
- Senior Lecturer, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand.
| | - Geoffrey R Tompkins
- Honorary Associate Professor, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Karl M Lyons
- Professor, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Richard D Cannon
- Professor, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
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Krishnan CS, Tompkins GR, Lyons KM, Cannon RD. Electrolysed oxidising water as a multi-purpose biocide in dental healthcare-A scoping review. Gerodontology 2023; 40:422-462. [PMID: 37694292 DOI: 10.1111/ger.12712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/20/2023] [Indexed: 09/12/2023]
Abstract
OBJECTIVES The objective of this scoping review was to map evidence of electrolysed oxidising water (EOW) as a biocide for dental applications of relevance to older people and identify research gaps. BACKGROUND EOW is an emerging, "green," and cost-effective biocide. There are no reviews on the landscape of EOW research as either an antiseptic or disinfectant in dental healthcare or its suitability for the oral healthcare of older people. MATERIALS AND METHODS The review follows the PRISMA Extension for Scoping Reviews (PRISMA-ScR) guidelines. Database searches (Google Scholar, PubMed, Web of Science, Ovid, Scopus and Science Direct) were undertaken using MESH terms and Boolean operators with no date restrictions, to identify full-text, original reports published in English-language peer-reviewed journals. RESULTS The search yielded 114 papers that met the inclusion/exclusion criteria. Dental applications of EOW include its use as an endodontic irrigant (39%); mouth rinse/surgical irrigant (21%); disinfectant for dental unit water lines (19%) and dental biomaterials (17%); and for antimicrobial efficacy, effects on oral tissues and on dental material properties. Most studies (83%) evaluated a single EOW formulation (acidic, moderately acidic or neutral) that was either generated at 'point-of-use' (POU; 72%), bottled ('ready-to-use', RTU; 24%) or from unspecified (3%) sources. Six reports evaluated storage-related parameters and 25 evaluated clinical applications; 89 were in vitro studies and one investigated the cost-effectiveness of POU EOW. CONCLUSIONS Neutral-pH, EOW is effective as an antimicrobial agent without deleterious effects on oral tissues. However, research on the impact of storage conditions, anti-Candida biofilm efficacy and mechanism of action against yeasts, long-term effects on denture materials and cost-effectiveness is required to establish the suitability of EOW as a multipurpose biocide for dental healthcare, including infection-control requirements relating to older people.
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Affiliation(s)
- Chitra S Krishnan
- Department of Oral Sciences, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Geoffrey R Tompkins
- Department of Oral Sciences, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Karl M Lyons
- Department of Oral Rehabilitation, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - Richard D Cannon
- Department of Oral Sciences, Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
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Mahbub P, Duke M. Scalability of advanced oxidation processes (AOPs) in industrial applications: A review. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 345:118861. [PMID: 37651902 DOI: 10.1016/j.jenvman.2023.118861] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/15/2023] [Accepted: 08/20/2023] [Indexed: 09/02/2023]
Abstract
Disinfection and decontamination of water by application of oxidisers is an essential treatment step across numerous industrial sectors including potable supply and industry waste management, however, could be greatly enhanced if operated as advanced oxidation processes (AOPs). AOPs destroy contaminants including pathogens by uniquely harnessing radical chemistry. Despite AOPs offer great practical opportunities, no reviews to date have highlighted the critical AOP virtues that facilitate AOPs' scale up under growing industrial demand. Hence, this review analyses the critical AOP parameters such as oxidant conversion efficiency, batch mode vs continuous-flow systems, location of radical production, radical delivery by advanced micro-/mesoporous structures and AOP process costs to assist the translation of progressing developments of AOPs into their large-scale applications. Additionally, the state of the art is analysed for various AOP inducing radical/oxidiser measurement techniques and their half-lives with a view to identify radicals/oxidisers that are suitable for in-situ production. It is concluded that radicals with short half-lives such as hydroxyl (10-4 μsec) and sulfate (30-40 μsec) need to be produced in-situ via continuous-flow reactors for their effective transport and dosing. Meanwhile, radicals/oxidisers with longer half-lives such as ozone (7-10 min), hydrogen peroxide (stable for several hours), and hypochlorous acid (10 min -17 h) need to be applied through batch reactor systems due to their relatively longer stability during transportation and dosing. Complex and costly synthesis as well as cytotoxicity of many micro-/mesoporous structures limit their use in scaling up AOPs, particularly to immobilising and delivering the short-lived hydroxyl and sulfate radicals to their point of applications. Overall, radical delivery using safe and advanced biocompatible micro-/mesoporous structures, radical conversion efficiency using advanced reactor design and portability of AOPs are priority areas of development for scaling up to industry.
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Affiliation(s)
- Parvez Mahbub
- Institute for Sustainable Industries & Liveable Cities, Victoria University, Footscray Park Campus, 70-104 Ballarat Road, Footscray, 3011, Australia; First Year College, Victoria University, Footscray Park Campus, 70-104 Ballarat Road, Footscray, 3011, Australia.
| | - Mikel Duke
- Institute for Sustainable Industries & Liveable Cities, Victoria University, Footscray Park Campus, 70-104 Ballarat Road, Footscray, 3011, Australia
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Krishnan CS, Lyons KM, Tompkins GR, Cannon RD. Storage-related stability and antimicrobial efficacy of bottled, neutral-pH Electrolysed Oxidising Water. J Dent 2023; 137:104656. [PMID: 37567495 DOI: 10.1016/j.jdent.2023.104656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/01/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023] Open
Abstract
OBJECTIVES Denture stomatitis is prevalent in older people and poses serious health risks. Ready-to-use (RTU) neutral-pH Electrolysed Oxidizing Water (EOW) is an effective environmental disinfectant used in residential care settings and geriatric wards. However, the influence of storage on stability and effectiveness for denture disinfection has not been established. This research investigated the storage-related stability and antimicrobial activity of RTU EOW, and its efficacy against Candida albicans biofilms formed on denture resin. METHODS The pH, oxidation/reduction potential (mV), available chlorine content (mg/L) and [HOCl] (mM) of RTU EOW (Envirolyte, New Zealand) solutions (n = 22) were measured from bottle opening to 28 days following storage at 4 °C, room temperature (RT) or 37 °C. Staphylococcus aureus and C. albicans cells were incubated in 80% EOW for contact times (CTs) up to 15 min and colony-forming units (cfu) determined. Minimum inhibitory concentrations (MIC90 EOW-HOCl) after CTs up to five minutes were determined for S. aureus and C. albicans reference strains and clinical isolates. C. albicans-denture resin disc biofilms were assessed after a five-minute CT with undiluted EOW by XTT-metabolic activity assay. RESULTS [HOCl] remained stable when RTU EOW was stored at 4 °C or RT for five months after manufacture. One-minute CT resulted in log10 cfu reductions of >6 for S. aureus and >5 for C. albicans. Mean MIC90 for five-minute CT was 37 µM (S. aureus) and 54 µM (C. albicans). Undiluted EOW reduced C. albicans biofilm metabolic activity by 86%. CONCLUSIONS RTU neutral-pH EOW is stable over five-months storage and is an effective denture disinfectant. CLINICAL SIGNIFICANCE The efficacy of the RTU neutral EOW against C. albicans isolates and biofilms formed on denture resin surfaces supports its use as a denture disinfectant and can inform future research to assess its potential for preventing denture-related oral Candida infections in the older population, especially in resource-limited communities.
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Affiliation(s)
- C S Krishnan
- Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - K M Lyons
- Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - G R Tompkins
- Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand
| | - R D Cannon
- Sir John Walsh Research Institute, Faculty of Dentistry, University of Otago, Dunedin, New Zealand.
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5
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Bölek S, Göktaş MA, Tosya F, Göksu F, Dinç Ö. Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying. FOOD SCI TECHNOL INT 2023:10820132231186168. [PMID: 37461230 DOI: 10.1177/10820132231186168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. Spondias dulcis fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh S. dulcis has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried S. dulcis were investigated. Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, and Catholyte Na2CO3) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried S. dulcis were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried S. dulcis fruits and preserve bioactive compounds as well as chemical properties.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Muhammed A Göktaş
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Özge Dinç
- Department of Biotechnology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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6
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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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7
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Shang H, Huang L, Stanley R, Deaker R, Bowman JP. The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables. J Food Saf 2023. [DOI: 10.1111/jfs.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Hongshan Shang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - Linxi Huang
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
| | - Roger Stanley
- Centre for Food Innovation Tasmanian Institute of Agriculture, University of Tasmania Launceston Tasmania Australia
| | - Rosalind Deaker
- School of Life and Environmental Sciences, Faculty of Science The University of Sydney Camperdown New South Wales Australia
| | - John P. Bowman
- Centre for Food Safety and Innovation Tasmanian Institute of Agriculture, University of Tasmania Sandy Bay Tasmania Australia
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8
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Jaber N, Al-Remawi M. Evaluation of a novel water-soluble decanoic acid formulation as a fruit sanitizer. Int J Food Microbiol 2023; 388:110067. [PMID: 36608355 DOI: 10.1016/j.ijfoodmicro.2022.110067] [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: 08/28/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 01/01/2023]
Abstract
Fruits irrigated with contaminated water can transmit various pathogens. High sugar content in fruits such as black cherry (BC) fruit encourages microbial proliferation. A novel water-soluble decanoic acid (WSDA) was evaluated as a fruit sanitizer and compared with other traditional fruit sanitizers such as ethanol, bleach, or dishwasher surfactants. WSDA sanitizer killed yeasts, molds and bacteria including E. coli microbes effectively as other sanitizers with (4 log cycle reduction) of microbial load. Furthermore, the bacterial sanitization mechanism i.e. bactericidal or bacteriostatic was evaluated for alcohol, bleaching and WASDA solutions. E. coli was selected as the model pathogen used for such comparison. Results indicated that the mechanism of action for the three sanitizer solutions against E. coli was bactericidal. The problem with most used fruit sanitizers is their negative influence on fruit quality in terms of physical, mechanical and taste properties. In addition, some led to toxicological and ecological concerns. Thus, studies were conducted to explore the changes in the exocarp cell structure of BC fruit upon exposure to WSDA and other sanitizers using microscopic investigation. WSDA could have a very mild or gentle effect on the BC fruit cells compared to other sanitizers. Alcohol, bleaching and dishwasher surfactant changed the cellular structures and the intercellular spaces. Sanitizers may also affect fruit swelling. WSDA showed an increase in percent weight gain but it was significantly (p < 0.05) much lower than dishwasher surfactant and bleaching solution. BC Fruit flesh firmness and hardness were investigated upon exposure to different sanitizer solutions. BC fruit treated with WSDA showed the highest firmness values. Some liquid sanitizers could affect fruit quality in terms of fruit taste. Sensory evaluation in terms of the sanitizer's smell, texture and hedonic of BC fruit after soaking in different sanitizers was carried out. All sensory parameters of BC fruit soaked with WSDA were similar with insignificant differences (p > 0.05) compared to BC fruit soaked in tap water. However, the sensory parameters were significantly different (p < 0.05) when compared with alcohol, bleach and dishwasher surfactant. This ensures that WSDA was superior to other evaluated sanitizers in terms of physical, mechanical and fruit quality.
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Affiliation(s)
- Nisrein Jaber
- Faculty of Pharmacy, Al Zaytoonah University of Jordan, Jordan
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Yabalak E, Ibrahim F, Erdoğan Eliuz EA. Natural sanitizer potential of Cuminum cyminum and applicable approach for calculation of Kováts retention index of its compounds. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2023; 33:158-169. [PMID: 34889124 DOI: 10.1080/09603123.2021.2011159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 11/23/2021] [Indexed: 06/13/2023]
Abstract
The demand for natural agents instead of chemicals in terms of food and health safety is increasing day by day. This study aimed to investigate the potential of the methanolic extract of Cuminum cyminum (C. cyminum) in the fight against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus)and Candida (C. albicans). The chemical composition of the methanolic extract of C. cyminum was analyzed using GS-MS. Also, Kováts retention indices were calculated for the detected compounds using an applicable formula. The most basic substance was cuminic aldehyde (27.86%) and p-(Dimethoxymethyl)-isopropylbenze (18.32%). The Minimum Inhibitory Concentration (MIC) of the extract was 0.1 g/mL for S. aureus and C. albicans while it was > 0.1 for E. coli. Although the methanol extract of C. cyminum acts against all three microorganisms, the most lasting effect was on S. aureus, indicating that it can be recommended as a strong antibacterial disinfectant for S. aureus.
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Affiliation(s)
- Erdal Yabalak
- Mersin University, Faculty of Arts and Science, Department of Chemistry, Mersin Turkey
| | - Firas Ibrahim
- Mersin University, Faculty of Arts and Science, Department of Chemistry, Mersin Turkey
| | - Elif Ayşe Erdoğan Eliuz
- Mersin University, Technical Sciences Vocational School, Department of Food Technology, Turkey
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10
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Potential of electrolyzed water to inactivate bread and cheese spoilage fungi. Food Res Int 2022; 162:111931. [DOI: 10.1016/j.foodres.2022.111931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/21/2022]
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11
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Electrolyzed water and gaseous ozone application for the control of microbiological and insect contamination in dried lemon balm: Hygienic and quality aspects. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Muncan J, Tamura S, Nakamura Y, Takigawa M, Tsunokake H, Tsenkova R. Aquaphotomic Study of Effects of Different Mixing Waters on the Properties of Cement Mortar. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227885. [PMID: 36431986 PMCID: PMC9699450 DOI: 10.3390/molecules27227885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/01/2022] [Accepted: 11/06/2022] [Indexed: 11/17/2022]
Abstract
The mixing water used for cement concrete has a significant effect on the physical properties of the material after hardening; however, other than the upper limit for the mixed impurities, not enough consideration has been given to the functions and characteristics of water at the molecular level. In this study, we investigated the effect of four different types of water (two spring-, mineral waters, tap water and distilled water) on the drying shrinkage of the hardened cement by comparing the material properties of the concrete specimens and analyzing the molecular structure of the water and cement mortar using aquaphotomics. The near infrared (NIR) spectra of waters used for mixing were acquired in the transmittance mode using a high-precision, high-accuracy benchtop spectrometer in the range of 400-2500 nm, with the 0.5 nm step. The NIR spectra of cement paste and mortar were measured in 6.2 nm increments in the wavelength range of 950 nm to 1650 nm using a portable spectrometer. The measurements of cement paste and mortar were performed on Day 0 (immediately after mixing, cement paste), 1 day, 3 days, 7 days, and 28 days after mixing (cement mortar). The spectral data were analyzed according to the aquaphotomics' multivariate analysis protocol, which involved exploration of raw and preprocessed spectra, exploratory analysis, discriminating analysis and aquagrams. The results of the aquaphotomics' analysis were interpreted together with the results of thermal and drying shrinkage measurements. Together, the findings clearly demonstrated that the thermal and drying shrinkage properties of the hardened cement material differed depending on the water used. Better mechanical properties were found to be a result of using mineral waters for cement mixing despite minute differences in the chemical content. In addition, the aquaphotomic characterization of the molecular structure of waters and cement mortar during the initial hydration reaction demonstrated the possibility to predict the characteristics of hardened cement at a very early stage. This provided the rationale to propose a novel evaluation method based on aquaphotomics for non-invasive evaluation and monitoring of cement mortar.
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Affiliation(s)
- Jelena Muncan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan
| | - Satoshi Tamura
- Technical Department, ISOL Technica Corporation, Kyoto 606-0022, Japan
- Correspondence: (S.T.); (R.T.)
| | - Yuri Nakamura
- Technical Department, ISOL Technica Corporation, Kyoto 606-0022, Japan
| | - Mizuki Takigawa
- Institute of Engineering, Graduate School of Engineering, Division of Urban Engineering, Osaka Metropolitan University, Osaka 599-8531, Japan
| | - Hisao Tsunokake
- Institute of Engineering, Graduate School of Engineering, Division of Urban Engineering, Osaka Metropolitan University, Osaka 599-8531, Japan
| | - Roumiana Tsenkova
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan
- Correspondence: (S.T.); (R.T.)
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13
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Wang D, Dong T, Heng Y, Xie Z, Jiang H, Tian M, Jiang H, Zhang Z, Ren Z, Zhu Y. Preparation of Acidic Electrolyzed Water by a RuO 2@TiO 2 Electrode with High Selectivity for Chlorine Evolution and Its Sterilization Effect. ACS OMEGA 2022; 7:23170-23178. [PMID: 35847312 PMCID: PMC9280926 DOI: 10.1021/acsomega.2c01077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The food hygiene problems caused by bacterial biofilms in food processing equipment are directly related to human life safety and health. Therefore, it is of great strategic significance to study new food sterilization technology. An acidic electrolyzed water (AEW) disinfectant is an electrochemical sterilization technology which has the characteristics of wide adaptability, high efficiency, and environmental friendliness. However, since the sterilization efficiency of AEW for biofilms is not ideal, it is necessary to increase the available chlorine content (ACC) in AEW. A feasible method to increase the ACC is by increasing the chlorine evolution reaction (CER) selectivity of the electrode for AEW preparation. In this paper, the RuO2@TiO2 electrode was prepared by thermal decomposition combined with high-vacuum magnetron sputtering. Compared with the oxygen evolution reaction (OER) activity of an ordinary RuO2 electrode, the OER activity of the RuO2@TiO2 electrode is significantly reduced. However, the CER activity of the RuO2@TiO2 electrode is close to the OER activity of RuO2. The CER mechanism of the RuO2@TiO2 electrode is the second electron transfer, and the OER mechanism is the formation and transformation of OHads. The potential difference between the CER and OER of the RuO2@TiO2 electrode is 174 mV, which is 65 mV higher than that of the RuO2 electrode, so the selectivity of the CER of the RuO2@TiO2 electrode is remarkably improved. During the preparation of AEW, the ACC obtained with the RuO2@TiO2 electrode is 1.7 times that obtained with the RuO2 electrode. In the sterilization experiments on Escherichia coli and Bacillus subtilis biofilms, the logarithmic killing values of AEW prepared the by RuO2@TiO2 electrode are higher than those of AEW prepared by the RuO2 electrode.
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14
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Application of Electrolyzed Water in the Food Industry: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136639] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
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15
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Pandiselvam R, Kaavya R, Khanashyam AC, Divya V, Abdullah SK, Aurum FS, Dakshyani R, Kothakota A, Ramesh SV, Mousavi Khaneghah A. Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:45131-45149. [PMID: 35474428 DOI: 10.1007/s11356-022-20338-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies. The oxidation principle in cold plasma is recently gaining more importance for the degradation of pesticide residue in the food processing industries. Analysis of the emerging physical processing methods indicated greater efficacy in eradicating pesticide residues during agriculture processing. Even though the technologies such as EO (99% reduction in dimethoate), ultrasound (98.96% for chlorpyrifos), and irradiation (99.8% for pesticide in aqueous solution) can achieve promising results in pesticide degradation level, the rate and inactivation highly depend on the type of equipment and processing parameters involved in different techniques, surface characteristics of produce, treatment conditions, and nature of the pesticide. Therefore, to effectively remove these health-threatening pesticides from food surfaces, it is necessary to know the process parameters and efficacy of the applied technology on various pesticides.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Rathnakumar Kaavya
- Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, 12120, Bangkok, Thailand
- Department of Food Technology, College of Food and Dairy Technology, TANUVAS, Chennai, 600052, Tamil Nadu, India
| | - Anandu Chandra Khanashyam
- Department of Food Science and Technology, Kasetsart University, 50 Ngamwongwan Road, Ladyao, 10900, Chatuchak, Bangkok, Thailand
| | - Valarivan Divya
- School of BioSciences and Technology, VIT University, Vellore, 632014, India
| | - Sajeeb Khan Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, Odisha, India
| | - Fawzan Sigma Aurum
- Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture Badan Penelitian dan Pengembangan Pertanian Kementerian Pertanian, Jakarta, Indonesia, 80222
- United Graduate School for Agricultural Science, Gifu University, Gifu, 500-8570, Japan
| | - Rajendran Dakshyani
- Department of Food Processing and Quality Control, Thassim Beevi Abdul Kader College for Women, KilakaraiRamanathapuram, Tamil Nadu, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India
| | - Shunmugiah Veluchamy Ramesh
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
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16
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Cayemitte P, Gerliani N, Raymond P, Aider M. Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells. ACS OMEGA 2022; 7:3579-3595. [PMID: 35128265 PMCID: PMC8811942 DOI: 10.1021/acsomega.1c06124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
Bacillus cereus is a pathogenic bacterium, Gram-positive, aerobic, and facultative anaerobic that can produce spores and different toxins. It is involved in serious foodborne illnesses such as the diarrheal and emetic syndromes, depending on the ingested toxin. This work is aimed to study the potency of electroactivated solutions (EAS) of calcium lactate, calcium ascorbate, and their mixture as antibacterial agents against B. cereus ATCC 14579 vegetative cells. The solutions used were electroactivated under electric current intensities of 250, 500, and 750 mA for 30 min. The obtained EAS were tested in direct contact with B. cereus (107 CFU/mL) for different durations ranging from 5 s to 2 min. Moreover, standard lactic and ascorbic acids were tested as controls at equivalent titratable acidity as that of the corresponding electroactivated solutions. The obtained results showed that EAS exhibit high antibacterial efficacy against B. cereus vegetative cells. The EAS obtained after electroactivation of calcium lactate and calcium ascorbate were more efficient than those of their corresponding standard acids (lactic and ascorbic). The observed antibacterial effect of the EAS resulted in a reduction of 7 log CFU/mL after 5 s of direct contact in some specific cases. Scanning (SEM) and transmission (TEM) electron microscopic observations provided conclusive evidence of the antibacterial activity of the used EAS. These results outlined the highly antimicrobial potency of EAS against B. cereus vegetative cells and that they can be considered in an eventual strategy to ensure food safety, surface cleaning, as well as replacement of hazardous disinfecting chemicals.
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Affiliation(s)
- Pierre
Emerson Cayemitte
- Department
of Food Sciences, Université Laval, Quebec, Quebec G1V0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
| | - Natela Gerliani
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V0A6, Canada
| | - Philippe Raymond
- Saint-Hyacinthe
Laboratory, Canadian Food Inspection Agency, 3400 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Mohammed Aider
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Quebec G1V0A6, Canada
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17
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Kobayashi F, Aoki H, Kamagata J, Odake S. Effect of electrolyzed water and carbon dioxide microbubbles on removal of diazinon and diazoxon. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fumiyuki Kobayashi
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Tokyo Japan
| | - Hitoshi Aoki
- Research & Development Department Nichirei Foods Inc. Chiba Japan
| | - Junichi Kamagata
- Research & Development Department Nichirei Foods Inc. Chiba Japan
| | - Sachiko Odake
- Faculty of Applied Life Science Nippon Veterinary and Life Science University Tokyo Japan
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18
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Villarreal-Barajas T, Vázquez-Durán A, Méndez-Albores A. Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108454] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Yabalak E, Erdogan Eliuz EA. Green synthesis of walnut shell hydrochar, its antimicrobial activity and mechanism on some pathogens as a natural sanitizer. Food Chem 2022; 366:130608. [PMID: 34454799 DOI: 10.1016/j.foodchem.2021.130608] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 11/16/2022]
Abstract
Hydrochar of waste walnut shells (WSH) was synthesized in the eco-friendly subcritical water medium (SWM) and its potential to fight against Klebsiella pneumoniae (K. pneumoniae), Staphylococcus aureus (S. aureus), Candida albicans (C. albicans) and Candida parapsilosis (C. parapsilosis) was investigated. Minimum Inhibitory Concentration (MIC) values of the WSH were 3.01 g/mL, 2.06 g/mL, 1.95 g/mL, and 3.12 g/mL for K. pneumoniae, S. aureus, C. albicans and C. parapsilosis, respectively. Survival of the pathogens was investigated by 3 min surface disinfection test exposure to WSH. While the highest inhibition was seen for C. parapsilosis (96.67%) on paper surface with 0.3 g/mL of bovine serum albumin (BSA), the lowest inhibition was determined for C. albicans (6.44%) on the plastic glass surface with 3 g/mL of BSA. An increase in protein, DNA, and potassium ion (K+) leakage was observed after microorganisms were incubated with WSH. This study provided an experimental basis for the practical application of WSH as a natural sanitizer agent.
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Affiliation(s)
- Erdal Yabalak
- Mersin University, Faculty of Arts and Science, Department of Chemistry, Çiftlikköy Campus, 33343 Mersin, Turkey; Mersin University, Department of Nanotechnology and Advanced Materials, TR-33343 Mersin, Turkey.
| | - Elif Ayşe Erdogan Eliuz
- Mersin University, Vocational School of Technical Sciences, Department of Food Technology, Çiftlikköy Campus, 33343 Mersin, Turkey.
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20
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Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus. Food Sci Biotechnol 2021; 31:131-138. [DOI: 10.1007/s10068-021-01011-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/16/2021] [Accepted: 11/08/2021] [Indexed: 11/27/2022] Open
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21
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Yoon SR, Lee JY, Yang JS, Ha JH. Bactericidal effects of diluted slightly acidic electrolyzed water in quantitative suspension and cabbage tests. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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23
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Song H, Lee JY, Lee HW, Ha JH. Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Sarraf M, Jemni M, Kahramanoğlu I, Artés F, Shahkoomahally S, Namsi A, Ihtisham M, Brestic M, Mohammadi M, Rastogi A. Commercial techniques for preserving date palm ( Phoenix dactylifera) fruit quality and safety: A review. Saudi J Biol Sci 2021; 28:4408-4420. [PMID: 34354425 PMCID: PMC8324939 DOI: 10.1016/j.sjbs.2021.04.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity of date palm (Phoenix dactylifera) fruit is increasing, therefore the demand for high-quality date palm fruit with less or no chemical treatment is the topic of interest for date producers and consumers. The quality of date palm fruit is much dependent on its postharvest handling and processing. For preventing the degradation and maintenance of the high quality of dates during the storage an appropriate harvest and post-harvest processes are required. The process should control the biotic and abiotic factors like insects, fungus, temperature, as well as handling and processing of dates. Therefore, in this work, we reviewed the literature related to the protection of date fruits during their post-harvest life. The commercially viable advance and updated techniques that can be used to avoid storage losses and problems while keeping fruit quality (nutritional, color, flavor, and texture) and microbial safety under optimal conditions are discussed.
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Affiliation(s)
- Mohammad Sarraf
- Department of Horticulture Science, Shiraz Branch, Islamic Azad University, Shiraz 71987-74731, Iran
| | - Monia Jemni
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Ibrahim Kahramanoğlu
- European University of Lefke, Faculty of Agricultural Sciences and Technologies, Gemikonagi, via Mersin 10, 99780 Northern Cyprus, Turkey
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, Cartagena, Murcia, Spain
| | - Shirin Shahkoomahally
- Department of Horticultural Science, University of Florida, Gainesville, FL 32611, USA
| | - Ahmad Namsi
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Muhammad Ihtisham
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Marian Brestic
- Department of Plant Physiology, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Mostafa Mohammadi
- Young Researchers and Elite Club, Bushehr Branch, Islamic Azad University, Bushehr, Iran
| | - Anshu Rastogi
- Laboratory of Bioclimatology, Department of Ecology and Environmental Protection, Poznan University of Life Sciences, Piątkowska 94, 60-649 Poznan, Poland
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25
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Kang M, Park B, Ha JH. Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus. Front Microbiol 2021; 12:616297. [PMID: 34295310 PMCID: PMC8290341 DOI: 10.3389/fmicb.2021.616297] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Accepted: 05/27/2021] [Indexed: 11/13/2022] Open
Abstract
To consistently disinfect fresh vegetables efficiently, the decay of disinfectants such as chlorine, electrolyzed oxidizing water (EOW), ozonated water, and plasma-activated water during the disinfection maintenance stage needs to be understood. The aim of our study was to evaluate the changes in the inactivation kinetics of slightly acidic electrolyzed water (SAEW) against human norovirus (HuNoV), based on the cabbage-to-SAEW ratio. After disinfection of fresh cabbage with disinfected SAEW solution, SAEW samples were collected and analyzed for physicochemical properties such as pH, available chlorine concentrations (ACCs), and oxidation-reduction potential (ORP). SAEW virucidal effects were evaluated. We confirmed the decay of post-disinfection SAEW solution and demonstrated the different patterns of the decay kinetic model for HuNoV GI.6 and GII.4. In addition, the goodness of fit of the tested models based on a lower Akaike information criterion, root-mean-square error (RMSE), and residual sum of squares (RSS) was close to zero. In particular, the change in both the HuNoV GI.6 and GII.4 inactivation exhibited a strong correlation with the changes in the ACC of post-disinfection SAEW. These findings demonstrate that physicochemical parameters of SAEW play a key role in influencing the kinetic behavior of changes in the disinfection efficiency of SAEW during the disinfection process. Therefore, to optimize the efficiency of SAEW, it is necessary to optimize the produce-to-SAEW ratio in future studies.
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Affiliation(s)
- Miran Kang
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, South Korea
| | - Boyeon Park
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, South Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, South Korea
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26
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Nagamatsu Y, Nagamatsu H, Ikeda H, Shimizu H. Microbicidal effect and storage stability of neutral HOCl-containing aqueous gels with different thickening/gelling agents. Dent Mater J 2021; 40:1309-1319. [PMID: 34193729 DOI: 10.4012/dmj.2020-454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Electrolyzed waters, containing mainly hypochlorous acid, are used in dental practice because of their high microbicidal effect. For wider use, three neutral electrolyzed water-based gels, namely, HOCl-containing aqueous gels were prepared with a thickening/gelling agent in this study. We evaluated their microbicidal effects against four strains and storage stabilities indicated by available chlorine concentration. Immediately after preparation, all gels (70 ppm) could completely remove microbes by a 3-min treatment. The gel prepared with xanthan gum remarkably reduced its available chlorine concentration even under shaded and refrigerated storage conditions, failing to maintain its microbicidal effect following 1-day storage, whereas other gels, prepared with carboxyvinyl polymer or agar, maintained effective concentration (>20 ppm), with high microbicidal effects following 9-day and 21-day storage, respectively. Neutral electrolyzed water-based gels might be useful to remove oral microbes. Based on our results, agar is the most suitable thickening/gelling agent from the viewpoint of storage stability.
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Affiliation(s)
- Yuki Nagamatsu
- Division of Biomaterials, Department of Oral Functions, Kyushu Dental University
| | - Hiroshi Nagamatsu
- Division of Comprehensive Dentistry, Department of Oral Functions, Kyushu Dental University
| | - Hiroshi Ikeda
- Division of Biomaterials, Department of Oral Functions, Kyushu Dental University
| | - Hiroshi Shimizu
- Division of Biomaterials, Department of Oral Functions, Kyushu Dental University
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27
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Liu R, Yu ZL, Sun YL, Tong LT, Liu LY, Wang LL, Zhou XR, Zhou SM. Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours. Food Sci Biotechnol 2021; 30:823-832. [PMID: 34249388 DOI: 10.1007/s10068-021-00923-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 11/30/2022] Open
Abstract
To investigate the effects of electrolyzed water treatment on the qualities of rice noodles prepared with semidry- milled rice flour, pasting properties and thermal properties of rice flour, and the cooking and textural properties of rice noodles were determined. Higher peak viscosity and lower melting enthalpy were observed in electrolyzed water (EW) treated rice flour. The hardness, gumminess and chewiness of rice noodle in slightly acidic electrolyzed water treated rice noodles with available chlorine concentration (ACC) 20.32 mg/L were increased significantly (p < 0.05). The cooking loss decreased significantly in strong acidic electrolyzed water treated noodles with ACC 10.09 mg/L treatment (p < 0.05). The results indicated that EW could promote the gelatinization of rice flour, and improve the textural qualities of rice noodles. Therefore EW was appropriate to be used in rice noodle production.
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Affiliation(s)
- Rui Liu
- Life Sciences Department, Yuncheng University, Yuncheng, 044000 China
| | - Zhang-Long Yu
- Institute of Cotton Research, Shanxi Agricultural University, Yuncheng, 044000 China
| | - Yuan-Lin Sun
- Life Sciences Department, Yuncheng University, Yuncheng, 044000 China
| | - Li-Tao Tong
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Li-Ya Liu
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Li-Li Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xian-Rong Zhou
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Su-Mei Zhou
- Life Sciences Department, Yuncheng University, Yuncheng, 044000 China.,Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
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28
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Cayemitte PE, Gerliani N, Raymond P, Aider M. Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon. Int J Food Microbiol 2021; 358:109285. [PMID: 34144838 DOI: 10.1016/j.ijfoodmicro.2021.109285] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/14/2021] [Accepted: 06/03/2021] [Indexed: 12/26/2022]
Abstract
Widespread in very diverse environments, the spores of Bacillus cereus are highly resistant to hostile conditions and can contaminate a huge variety of food products, posing a potential health hazard to consumers. Given this significant risk, the objective of this research work was to study the impacts of electro-activated solutions (EAS) made with calcium ascorbate, calcium lactate, and their equimolar mixture on Bacillus cereus ATCC 14579 spores in model conditions and food matrix, the fresh Atlantic salmon. The model conditions consisted of a direct application of the EAS to the spores, which avoided any interference with factors external to those of the solutions. Salmon was chosen as a food model because it is a product sensitive to bacterial spoilage and can be eaten raw. To achieve this, the solutions were prepared by electro-activation using an electric current with an intensity of 750 mA for 30 min, resulting in mean pH values of 1.94 ± 0.15-2.16 ± 0.01 and titratable acidity of 0.102 ± 0.001-0.109 ± 0.001 mol/L, depending on the type of solution. These conditions were chosen because of their excellent antibacterial efficacy previously demonstrated against vegetative cells of B. cereus. The results showed high sporicidal activities of the EAS against B. cereus with a 7 to 9 log reduction, using an initial spore population of 109 CFU/mL, depending on the conditions evaluated, namely: in direct contact (2-30 min), in salmon used as a food matrix (2-7 min), and in combination with moderate heat treatments from 60 to 90 °C (0.5-2 min). In addition, it was observed that the sporicidal capacity of the EAS increased with temperature and the contact time. Otherwise, analysis of the color and lipids of the salmon have not shown any major impacts of the use of EAS as a rinsing solution for this highly perishable food. Furthermore, micrographs taken by scanning and transmission electron microscopy revealed the destructive effects of the EAS used in the vital structures/components of the spores. In general, this study has demonstrated that the electro-activation technology is effective in producing EAS capable of destroying/inactivating B. cereus spores and that they can be used for the improvement of food safety and preservation.
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Affiliation(s)
- Pierre Emerson Cayemitte
- Department of Food Sciences, Université Laval, Quebec, QC G1V0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada
| | - Natela Gerliani
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V0A6, Canada
| | - Philippe Raymond
- St-Hyacinthe Laboratory, Canadian Food Inspection Agency, St-Hyacinthe, QC J2S 8E3, Canada
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V0A6, Canada.
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29
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Cayemitte P, Gerliani N, Raymond P, Aïder M. Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties. ACS OMEGA 2021; 6:8531-8547. [PMID: 33817514 PMCID: PMC8015127 DOI: 10.1021/acsomega.1c00345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Accepted: 03/12/2021] [Indexed: 05/15/2023]
Abstract
The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, pK a, and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min. In general, the EAS obtained at 750 mA for 30 min showed the lowest pH (2.16, 2.08, 1.94) and pK a (3.13, 3.07, 2.90) values and the highest titratable acidity (0.107, 0.102, 0.109 mol/L) for calcium lactate, the mixture, and calcium ascorbate, respectively. In addition, the obtained results have demonstrated that the pH, titratable acidity, and pK a of the EAS varied proportionally and significantly (p < 0.001) with the duration of the experiment and the intensity of the electric current applied. To evaluate the migration of calcium (Ca2+) between the central and the cathodic compartments of the reactor, the concentration of Ca2+ was determined especially in the cathodic section by inductively coupled plasma optical emission spectroscopy (ICP-OES). The results showed that the migration of Ca2+ varied proportionally with the electric current intensity. In this context, analysis by Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC) have confirmed the production of lactic acid and ascorbic acid compared to standards. In addition, analysis by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging technique confirmed high antioxidant activities of >90 and >83% for calcium ascorbate and the mixture, respectively, in comparison to the standard ascorbic acid (85%). Overall, this research has clearly demonstrated the eventual potential of electro-activation to produce highly reactive organic acids from their conjugated salts. These EAS can become excellent antimicrobial and sporicidal agents in the food processing industry.
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Affiliation(s)
- Pierre
Emerson Cayemitte
- Department
of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Philippe Raymond
- Saint-Hyacinthe
Laboratory, Canadian Food Inspection Agency, 3400 Casavant Blvd. West, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mohammed Aïder
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- . Tel: +1 (418) 656-2131#409051. Fax: +1 (418) 656-3723
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Liu Y, Wang J, Zhu X, Liu Y, Cheng M, Xing W, Wan Y, Li N, Yang L, Song P. Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper. Food Chem 2021; 353:129408. [PMID: 33714792 DOI: 10.1016/j.foodchem.2021.129408] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 02/16/2021] [Accepted: 02/16/2021] [Indexed: 02/08/2023]
Abstract
The effects of alkaline and acidic electrolyzed water (AlEW, AcEW) treatment on the removal of pesticides (phorate, chlorpyrifos, lambda-cyhalothrin, cyfluthrin, procymidone, and chlorothalonil) and texture quality of fresh-cut cabbage, broccoli, and color pepper were investigated. AlEW efficiently removed pesticides from color pepper, whereas AcEW was the optimal treatment for pesticide removal from cabbage and broccoli. AcEW resulted in greater losses of pyrethroid and organophosphates than fungicides, while AlEW was superior for removing fungicides. The best pesticide removal from cabbage (72.28%-91.04%) was achieved by continuous oscillation treatment, while intermittent oscillation for 20 min achieved optimal results for broccoli and color pepper (72.28%-90.11% and 72.24%-88.12%, respectively). No significant deterioration in texture was detected in samples treated with electrolyzed water for 5-25 min. The results suggest that electrolyzed water treatment is effective for removing organophosphate, pyrethroid, and fungicide residues from fresh-cut vegetables while not negatively affecting their texture quality.
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Affiliation(s)
- Yuan Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Jian Wang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China.
| | - Xuran Zhu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yang Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Ming Cheng
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Weihai Xing
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yuping Wan
- Beijing Kwinbon Biotechnology Co., Ltd., No.8, High Ave 4, Beijing 102206, China
| | - Na Li
- Hebei Kingmoral Biotech Co., Ltd., 136 Yellow River Street, Shijiazhuang 050000, China
| | - Liting Yang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Pengfei Song
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
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Abstract
Electrolyzed oxidizing water (EOW) is one of the promising novel antimicrobial agents that have recently been proposed as the alternative to conventional decontamination methods such as heat and chemical sanitizers. Acidic EOW with pH ranging from 2 to 5 is regarded most applicable in the antimicrobial treatment of vegetables and meats. Neutral and alkaline electrolyzed water have also been explored in few studies for their applications in the food industry. Neutral electrolyzed water is proposed to solve the problems related to the storage and corrosion effect of acidic EOW. Recently, the research focus has been shifted toward the application of slightly acidic EOW as more effective with some supplemental physical and chemical treatment methods such as ultrasound and UV radiations. The different applications of electrolyzed water range from drinking water and wastewater to food, utensil, and hard surfaces. The recent studies also conclude that electrolyzed water is more effective in suspensions as compared with the food surfaces where longer retention times are required. The commercialization of EOW instruments is not adopted frequently in many countries due to the potential corrosion problems associated with acidic electrolyzed water. This review article summarizes the EOW types and possible mechanism of action as well as highlights the most recent research studies in the field of antimicrobial applications and cleaning. Electrolyzed water can replace conventional chemical decontamination methods in the industry and household. However, more research is needed to know its actual mechanism of antimicrobial action along with the primary concerns related to EOW in the processing of different food products.
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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Yan P, Daliri EBM, Oh DH. New Clinical Applications of Electrolyzed Water: A Review. Microorganisms 2021; 9:136. [PMID: 33435548 PMCID: PMC7827692 DOI: 10.3390/microorganisms9010136] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/05/2021] [Accepted: 01/05/2021] [Indexed: 12/21/2022] Open
Abstract
As the situation of severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) is still deteriorating, there has been a huge increase in the demand and use of disinfectants. Electrolyzed water (EW), as a novel broad-spectrum disinfectant and cleaner, has been widely used for several years. EW can be produced in an electrolysis chamber which contains dilute salt and tap water. It is an effective antimicrobial and antibiofilm agent, with several advantages such as on-the-spot, cheap, environmentally friendly and safe for human beings. Therefore, EW holds potential significance for high-risk settings in hospitals and other clinical facilities. EW can also be applied for wound healing, advanced tissue care, and dental clinics. The present review article highlights the latest developments and new perspectives of EW, especially in clinical fields. Furthermore, the main action modes of antibiofilm and antimicrobial will be summarized.
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Affiliation(s)
| | | | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea; (P.Y.); (E.B.-M.D.)
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Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry. Foods 2021; 10:foods10010103. [PMID: 33419000 PMCID: PMC7825347 DOI: 10.3390/foods10010103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 12/31/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022] Open
Abstract
Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process.
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Rhee CH, Kim S, Kang YE, Han B, Seo SJ, Kim YW, Her M, Jeong W. Virucidal efficacy of acidic electrolyzed water (AEW) against African swine fever virus and avian influenza virus. J Vet Med Sci 2020; 83:201-207. [PMID: 33310998 PMCID: PMC7972895 DOI: 10.1292/jvms.20-0534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
This study evaluated the virucidal efficacy of acidic electrolyzed water (AEW) against
African swine fever virus (ASFV) and avian influenza virus (AIV), according to the Animal
and Plant Quarantine Agency (APQA) guidelines for efficacy testing of veterinary
disinfectants. AEW (pH 5.0–6.5) was prepared using a commercially available “Electrolyzed
Water Generator” with a free chlorine concentration (FCC) of 5–140 ppm, and its efficiency
in reducing the titer of ASFV and AIV was tested in a suspension under low- and high-level
organic soiling. Under low-level organic soiling conditions, AEW with FCC ≥40 ppm was
effective against ASFV; under high-level organic soiling conditions, AEW with FCC ≥80 ppm
was effective against ASFV. Under low-level organic soiling conditions, AEW with FCC ≥60
ppm was effective against AIV; under high-level organic soiling conditions, AEW with FCC
≥100 ppm was effective against AIV. The virucidal effect of AEW seemed dependent on the
FCC and the presence of organic soiling. Based on these data, we recommend the following
minimum FCCs in AEW treatment for routine disinfection in veterinary field under low- and
high-level organic soiling conditions: for ASFV, 50 ppm and 100 ppm; and for AIV, 75 ppm
and 125 ppm, respectively. In conclusion, the virucidal effects of AEW against ASFV and
AIV emphasize its potential utility as a disinfectant, and we suggest considering organic
soiling conditions while using AEW for implementing effective control measures for field
applications.
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Affiliation(s)
- Chae Hong Rhee
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Soohee Kim
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Young Eun Kang
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Bokhee Han
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Sang-Ji Seo
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Young Wook Kim
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Moon Her
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Wooseog Jeong
- Veterinary Drugs & Biologics Division, Animal and Plant Quarantine Agency, 177 Hyeoksin 8-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
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Magistà D, Cozzi G, Gambacorta L, Logrieco AF, Solfrizzo M, Perrone G. Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape. Int J Food Microbiol 2020; 338:108996. [PMID: 33279787 DOI: 10.1016/j.ijfoodmicro.2020.108996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/25/2022]
Abstract
Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.
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Affiliation(s)
- Donato Magistà
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
| | - Giuseppe Cozzi
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Lucia Gambacorta
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Antonio F Logrieco
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Michele Solfrizzo
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Giancarlo Perrone
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
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Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality. Sci Rep 2020; 10:19910. [PMID: 33199806 PMCID: PMC7669837 DOI: 10.1038/s41598-020-76931-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 10/23/2020] [Indexed: 12/04/2022] Open
Abstract
Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the SS treatment, NEW and NaClO solutions caused a 0.67 Log UFC/g and 0.65 Log UFC/g reduction respectively. After eight days post-treatment, NEW and NaClO bacterial titers were below the SS treatment. NEW caused little color change in treated meat. It helped to reduce the formation of lactic acid and TVB-N when pork chops are kept at 4 °C for 19 days. Therefore, NEW could be considered as a new alternative to sanitize and preserve pork meat.
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Hernández-Pimentel V, Regalado-González C, Nava-Morales G, Meas-Vong Y, Castañeda-Serrano M, García-Almendárez B. Effect of neutral electrolyzed water as antimicrobial intervention treatment of chicken meat and on trihalomethanes formation. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2020.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes (Basel) 2020. [DOI: 10.3390/pr8070792] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).
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40
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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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Antimicrobial and Anti-Biofilm Effect of an Electrolyzed Superoxidized Solution at Neutral-pH against Helicobacter pylori. BIOMED RESEARCH INTERNATIONAL 2020; 2019:6154867. [PMID: 31930132 PMCID: PMC6942767 DOI: 10.1155/2019/6154867] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/15/2019] [Accepted: 08/02/2019] [Indexed: 01/18/2023]
Abstract
The presence of Helicobacter pylori in the oral cavity has been associated to the failure of antimicrobial therapy in patients with gastrointestinal infection and the development of oral diseases. However, it has been reported that the maintenance of good oral hygiene can improve the therapeutic success rates, where the use of mouthwashes with anti-Helicobacter activity would help to achieve it. The aim was to evaluate the antimicrobial activity of OxOral® mouthwash against H. pylori and its effect on biofilm formation. The minimum inhibitory concentration (MIC) of OxOral® (pH = 6.4–7.5, ORP = 650–900 mV) against H. pylori was calculated testing serial dilutions 0.117–15 ppm against 1 × 108 CFU/mL of H. pylori (ATCC® 700824™) by broth microdilution method using 96‐well plates. The H. pylori biofilm formation was determined by the optical density measurement at 600 nm from coverslips stained with 0.1% crystal violet. The gene expression of ureA, luxS, flaA, omp18, and lpxD were analyzed by RT‐qPCR. OxOral® cytotoxicity was evaluated in a human gingival fibroblast cell line by MTT assay. MIC was of 3.75 ppm, with 99.7 ± 7.7% bacterial growth inhibition. In the negative control, the biofilm formation was observed, whereas when bacteria were treated with OxOral® at 0.234, 0.469, and 0.938 ppm, an inhibition of 35.5 ± 0.9%, 89.1 ± 1.2%, and 99.9 ± 5.5% were obtained, respectively. The gene expression analysis showed that flaA, omp18, and lpxD genes were down‐regulated with OxOral® compared with control (p < 0.05). Low cytotoxicity of 16.5 ± 7.6% was observed at the highest dose (15 ppm); no significant differences were observed from 15 to 0.469 ppm compared to the control of untreated cells (p > 0.05). Our results reveal an important anti-Helicobacter activity of OxOral® and open the possibility of its therapeutic use new studies, which would increase the success rate of conventional therapies against H. pylori.
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Thomas CL, Hung YC, Rigdon M, Mckee RW, Stelzleni AM. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rivera‐Garcia A, Santos‐Ferro L, Ramirez‐Orejel JC, Agredano‐Moreno LT, Jimenez‐Garcia LF, Paez‐Esquiliano D, Andrade‐Esquivel E, Cano‐Buendia JA. The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes. Food Sci Nutr 2019; 7:2252-2260. [PMID: 31367353 PMCID: PMC6657710 DOI: 10.1002/fsn3.1053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/02/2019] [Accepted: 04/10/2019] [Indexed: 11/10/2022] Open
Abstract
Neutral electrolyzed water (NEW) was tested as a disinfectant against Listeria monocytogenes on the surface of table eggs. Eggs were collected from a single Bovans White flock and were exposed to L. monocytogenes. Artificially contaminated eggs were divided into three different treatment groups: NEW, 2% citric acid solution (CAS), and saline solution (SS). To evaluate the bactericidal effect, the Mexican norm for antimicrobial activity determination protocol was performed. The observed bactericidal effect was compared against those obtained from CAS and SS. Bacterial cells present on the eggshells were quantified. NEW exhibited a significantly higher bactericidal effect than CAS when evaluated on the surfaces of chicken eggshells (6.11 log10CFU/ml reduction in vitro and a 2.18 log10 CFU/egg reduction on eggs vs. 1.06 log10CFU/ml in vitro reduction and 1.74 log10CFU/egg). Additionally, CAS was found to react with the carbonate egg shield, resulting in a loss of cuticle integrity. Mineral content of NEW-treated eggshells was similar to SS-treated eggshells; however, CAS-treated eggshells showed a significant decrease in phosphorous concentration compared to NEW treatment. In this study, we demonstrated the effect of NEW and CAS on the integrity of the L. monocytogenes wall using transmission electron microscopy. To the best of our knowledge, this is the first report of the effect of NEW against L. monocytogenes on eggshells. Our results show that NEW is a viable alternative solution for the disinfection of table eggs that does not affect the cuticle or shell.
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Affiliation(s)
- Andres Rivera‐Garcia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
| | - Liliana Santos‐Ferro
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
| | - Juan C. Ramirez‐Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and BiochemistryUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - Lourdes T. Agredano‐Moreno
- Cell Nanobiology Laboratory, Department of Cell Biology. Faculty of SciencesUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - Luis F. Jimenez‐Garcia
- Cell Nanobiology Laboratory, Department of Cell Biology. Faculty of SciencesUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | - David Paez‐Esquiliano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Physiology and PharmacologyUniversidad Nacional Autónoma de México (UNAM)Mexico CityMexico
| | | | - Jose A. Cano‐Buendia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and ImmunologyUniversidad Nacional Autónoma de Mexico (UNAM)Mexico CityMexico
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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45
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Giacosa S, Gabrielli M, Torchio F, Río Segade S, Moar Grobas AM, Ricauda Aimonino D, Gay P, Gerbi V, Maury C, Rolle L. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. Food Res Int 2019; 120:235-243. [DOI: 10.1016/j.foodres.2019.02.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/15/2019] [Accepted: 02/19/2019] [Indexed: 11/25/2022]
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46
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Kaczmarek M, Avery SV, Singleton I. Microbes associated with fresh produce: Sources, types and methods to reduce spoilage and contamination. ADVANCES IN APPLIED MICROBIOLOGY 2019; 107:29-82. [PMID: 31128748 DOI: 10.1016/bs.aambs.2019.02.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Global food security remains one of the most important challenges that needs to be addressed to ensure the increasing demand for food of the fast growing human population is satisfied. Fruits and vegetables comprise an essential component of a healthy balanced diet as they are the major source of both macro- and micronutrients. They are particularly important for communities in developing countries whose nutrition often relies solely on a plant-based diet. Recent advances in agriculture and food processing technologies have facilitated production of fresh, nutritious and safe food for consumers. However, despite the development of sophisticated chemical and physical methods of food and equipment disinfection, fresh-cut produce and fruit juice industry still faces significant economic losses due to microbial spoilage. Furthermore, fresh produce remains an important source of pathogens that have been causing outbreaks of human illness worldwide. This chapter characterizes common spoilage and human pathogenic microorganisms associated with fresh-cut produce and fruit juice products, and discusses the methods and technology that have been developed and utilized over the years to combat them. Substantial attention is given to highlight advantages and disadvantages of using these methods to reduce microbial spoilage and their efficacy to eliminate human pathogenic microbes associated with consumption of fresh-cut produce and fruit juice products.
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Affiliation(s)
- Maciej Kaczmarek
- School of Applied Sciences, Edinburgh Napier University, Sighthill Court, Edinburgh, United Kingdom.
| | - Simon V Avery
- School of Life Sciences, University of Nottingham, University Park, Nottingham, United Kingdom
| | - Ian Singleton
- School of Applied Sciences, Edinburgh Napier University, Sighthill Court, Edinburgh, United Kingdom.
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Ferro S, Amorico T, Deo P. Replies to the Authors' responses to "Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337-345.". Int J Food Microbiol 2019; 291:210-211. [PMID: 30551915 DOI: 10.1016/j.ijfoodmicro.2018.10.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sergio Ferro
- Ecas4 Australia Pty Ltd, 8/1 London Road, Mile End South, SA 5031, Australia.
| | - Tony Amorico
- Ecas4 Australia Pty Ltd, 8/1 London Road, Mile End South, SA 5031, Australia
| | - Permal Deo
- Sansom Institute for Health Research, School of Pharmacy and Medical Science, University of South Australia, Adelaide, SA 5000, Australia
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48
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De Corato U. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Crit Rev Food Sci Nutr 2019; 60:940-975. [DOI: 10.1080/10408398.2018.1553025] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ugo De Corato
- ENEA – Italian National Agency for New Technologies, Energy and Sustainable Economic Development – Department of Biotechnology, Agroindustry and Health Protection, Trisaia Research Centre, Matera, Italy
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49
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Chen X, Xue SJ, Shi J, Kostrzynska M, Tang J, Guévremont E, Villeneuve S, Mondor M. Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Xia Chen
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
- College of Food Science and Engineering, Yangzhou University, Jiangsu, China
| | - Sophia Jun Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Magdalena Kostrzynska
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Joshua Tang
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Stone Road West, Ontario, Canada
| | - Evelyne Guévremont
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Sébastien Villeneuve
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, boul. Casavant Ouest, Québec, Canada
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50
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Talu Özkaya P, Kayaardı S. Et ve Et Ürünlerinin Kalitesini Geliştirmede Kullanılan Yeni Teknikler. ACTA ACUST UNITED AC 2018. [DOI: 10.24323/akademik-gida.475368] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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