Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

Tajkarimi, Mehrdad; Ibrahim, Salam A.

doi:10.1016/j.foodcont.2010.11.030

Cited by 96 publications

(65 citation statements)

References 30 publications

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“…[25][26][27] Escherichia coli seems to be inhibited in some conditions in the presence of AA. 28,29) Thus, the results obtained in the present study are in line with results obtained by the researchers mentioned above. Presently, no data explaining what was observed in this study or differences between the bacteriostatic activity of AA compared with AAE are available.…”

Section: Discussionsupporting

confidence: 93%

Selected Physicochemical and Biological Properties of Ethyl Ascorbic Acid Compared to Ascorbic Acid

Golonka

Oleksy

Junka

et al. 2017

Biological & Pharmaceutical Bulletin

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The aim of the work was the evaluation of selected biological and physicochemical, applicative properties of ethylated ascorbic acid (AAE) compared to ascorbic acid (AA). Thermogravimetry (TG), differential thermogravimetry (DTG), and differential thermal analysis (DTA) were conducted, followed by the evaluation of AAE decomposition by the UV-Vis spectroscopic method including the influence of temperature and pH. Scavenging, antimicrobial activity and cytotoxicity against L929 fibroblasts were also performed. The difference in mass loss between AA and AAE was 30% via TG. DTA revealed characteristic exothermic and endothermic effects. The AAE solution was more thermally stable than AA. The calculated zero-order rate constants of free-radical scavenging kinetics for AAE were in the range of 4.9 10 3 -1.35 10 2 s 1 . The activation energy for the process was 11,2281 kJ/mol. AAE was active against Staphylococcus (S.) aureus and Enterococcus (E.) faecalis and acted stronger against Candida (C.) albicans than AA. The concentrations of AA ≥2.5% were cytotoxic, whereas in the case of AAE, a 10% concentration was considered cytotoxic. DTG enables the detailed differentiation between AA and AAE. AAE in aqueous solution is more stable compared to AA. The antioxidant activity of AAE is significant. However, the reaction with 2,2-diphenyl-1-picrylhydrazyl (DPPH) indicates prolonged activity compared to AA. Variability in the antimicrobial activity of AAE may find practical application in the pharmaceutical and cosmetic industries. The potential for applicative aims may be supported by the relatively low in vitro toxicity of AAE.

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Section: Discussionsupporting

confidence: 93%

Selected Physicochemical and Biological Properties of Ethyl Ascorbic Acid Compared to Ascorbic Acid

Golonka

Oleksy

Junka

et al. 2017

Biological & Pharmaceutical Bulletin

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“…Also, Kim et al (2004) reported that the methanol extract of C. sappan appeared to be dose-dependent against Staphylococcus aureus. The antimicrobial effect of ascorbic acid was found in some research studies (Tajkarimi & Ibrahim, 2011;Torregrosa, Esteve, Frígola, & Cortés, 2006). In this study herein, these results agreed with those of prior studies (Tajkarimi & Ibrahim, 2011;Torregrosa et al, 2006).…”

Section: Microorganismsupporting

confidence: 93%

“…The antimicrobial effect of ascorbic acid was found in some research studies (Tajkarimi & Ibrahim, 2011;Torregrosa, Esteve, Frígola, & Cortés, 2006). In this study herein, these results agreed with those of prior studies (Tajkarimi & Ibrahim, 2011;Torregrosa et al, 2006). Therefore, it can be concluded from the present finding that the C. sappan extract can be used as a natural antimicrobial agent in meat products.…”

Section: Microorganismsupporting

confidence: 92%

Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage

Jin

Choi

2015

Meat Science

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“…As previously described, ascorbic acid is primarily employed in food systems as an antioxidant, with its use as an antimicrobial being less established. Tajkarimi and Ibrahim () found that the application of non‐nanoparticled ascorbic acid alone had very little effect in decreasing E. coli in laboratory media and in carrot juice. This is in agreement with our results in which nanoparticled ascorbic acid propagated no antimicrobial effect.…”

Section: Resultsmentioning

confidence: 99%

Assessment of the antimicrobial activity of potentially active substances (nanoparticled and non‐nanoparticled) against cheese‐derived micro‐organisms

Callaghan

Kerry

2014

Int J of Dairy Tech

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This study evaluated the antimicrobial potential of various naturally occurring substances, for use as active agents in cheese packaging. Sorbic acid and benzoic acid were examined as standard‐sized and nanoparticled solutions. Rosemary, curcumin and ascorbic acid were employed as nanoparticled solutions only, while non‐nanoparticled chitosan, of two molecular weights, were also selected for evaluation. All agents were assessed against micro‐organisms derived from cheese. Chitosan proved to be the most effective, with low molecular weight chitosan performing best. The most antimicrobial nanoparticle was found to be rosemary. Comparison of normal‐ and nanoparticle‐sized organic acid solutions showed little difference in terms of antimicrobial properties.

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Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

Cited by 96 publications

References 30 publications

Selected Physicochemical and Biological Properties of Ethyl Ascorbic Acid Compared to Ascorbic Acid

Selected Physicochemical and Biological Properties of Ethyl Ascorbic Acid Compared to Ascorbic Acid

Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage

Assessment of the antimicrobial activity of potentially active substances (nanoparticled and non‐nanoparticled) against cheese‐derived micro‐organisms

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