Physicochemical and Antibacterial Properties of Carrageenan and Gelatine Hydrosols and Hydrogels Incorporated with Acidic Electrolyzed Water

Abstract

Abstract:The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001%, 0.01%, and 0.1%) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological parameters such us gelation and flow temperatures were measured. The samples were also characterized using Fourier transform infrared spectroscopy (FT IR) and texture profile analysis (TPA). Additionally, the article contains an analysis of antibacterial activity of carrageenan and gelatine hydrosols incorporated with acidic electrolyzed water, against Staphylococcus aureus and Escherichia coli. The FT IR spectra demonstrated that the structure of gelatine and carrageenan are not significantly affected by electrolyzed NaCl solution components. Furthermore, TPA analysis showed that the use of AEW did not cause undesirable changes in hydrogels layer. The microbiological analysis confirmed inhibition of bacterial growth by hydrosols to about 2.10 log reduction. The results showed that the range of reduction of microorganisms depends on the type AEW used. This might be explained by the fact that the lowest pH and the highest ACC values of hydrosols were obtained for samples with the longest period of exposure to electrolysis (10 min) and the highest amount of NaCl (0.1% w/v). These results suggest that hydrogels and hydrosols incorporated with AEW may be used for food preservation.

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

“…The characteristics of physicochemical properties of the prepared carrageenan and gelatine hydrosols are presented in the work of Brychcy et al . (). It was decided to use only variants of AEW with the highest level of ACC.…”

“…() and Brychcy et al . (). The results clearly indicate that the hydrosols containing AEW are more effective in inactivating surface microbiota than others with sodium chloride solution at the same concentration level.…”

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

“…The lowest values of EC were noticed for N0 variants (2.15–2.28 mS/cm) and the highest were measured for samples with 0.2% NaCl (5.41–5.55 mS/cm). The ACC concentration depends on the current density and sodium chloride values [24,25]. The results showed that changing the current from 200 to 400 mA caused an increase in ACC concentration from 9.53 to 13.96 mg/L for the sample with 0.1% NaCl and from 11.30 to 19.72 mg/L for the N0.2 variant.…”

“…Reduction of the population of all three pathogens by approximately 7 log CFU/mL was obtained after 5 min of treatment, while complete inactivation was noticed after 10 min of exposure. Brychcy et al [24] investigated the effects of hydrosols incorporated with EOW on E. coli and S. aureus strains. The highest reduction of S. aureus and E. coli was observed after treatment with carrageenan (1.80 and 1.59 log reduction, respectively) and gelatin (2.10 and 1.56 log reduction, respectively) hydrosols incorporated with 0.1% of electrolyzed saline solution.…”

“…Samples were prepared according to the method described in the work of Brychcy et al [24]. The 18-h E. coli (PCM 2560) and S. aureus (PCM 2602) cultures were centrifuged at 5000× g for 10 min.…”