The effects of using a direct electric current on the chemical properties of gelatine gels and bacterial growth

Król, Żaneta; Jarmoluk, Andrzej

doi:10.1016/j.jfoodeng.2015.08.017

Cited by 16 publications

(15 citation statements)

References 28 publications

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“…The highest increase of pH from 5.61 to 7.12 and from 4.75 to 6.33, was observed for G0.75N0.2 0 mA and G0.75N0.2 400 mA variant, respectively. The differences in the pH of the gelatine gels during storage were also reported by Król and Jarmoluk [23]. There were no significant differences in the ORP before and after seven days of storage in the variants not treated with DC.…”

Section: Resultssupporting

confidence: 81%

Characteristic of Gelatine, Carrageenan and Sodium Alginate Hydrosols Treated by Direct Electric Current

et al. 2016

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Abstract:The aim of the study was to investigate the effect of using direct electric current (DC) of 400 mA for five minutes on the physiochemical properties of gelatine (2%, 4%, and 8%), carrageenan (1.5%, 2%, and 2.5%) and sodium alginate (0.75%, 1%, and 1.25%) hydrosols with different sodium chloride concentration. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC) and rheological parameters were measured. Moreover, Fourier transform infrared spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) analysis were carried out. The results have shown that pH, ORP, EC and ACC values are changed upon applying DC and the magnitude of change depends on the concentration of the polymer and the addition of sodium chloride. After seven days of storage, the ACC of the samples exposed to DC decreased by 88%-96%. The FT-IR spectra demonstrated that the structure of gelatine, carrageenan and sodium alginate are not significantly affected by DC. Furthermore, the use of DC did not affect the flow and gelation temperature of the hydrosols. These results suggest that the use of DC did not cause undesirable changes in hydrosols layer and these innovative materials can be used, e.g., for food preservation.

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Section: Resultssupporting

confidence: 81%

Characteristic of Gelatine, Carrageenan and Sodium Alginate Hydrosols Treated by Direct Electric Current

et al. 2016

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“…The pH of C200N0.2 and C400N0.1 samples were in the range where the effective form of chlorine compounds is almost hypochlorous acid (HOCl), which has strong antimicrobial activity. Król et al [11] showed that using weak DC directly in the hydrogel layer inhibits the growth of bacteria, and this effect is strengthened by the addition of sodium chloride to the treated medium. The inhibition zone diameter of S. aureus and Y. enterocolitica after application of 30 mA for 30 min in hydrogel with 0.5% NaCl was equal to 27.33 and 32.17 mm, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…After applying direct electric current (DC), negatively charged ions including chloride and hydroxide, move to the anode to lose electrons and form oxygen gas, chlorine gas, hypochlorite ion, hypochlorous acid, and hydrochloric acid. Positively charged ions, including hydrogen and sodium, move to the cathode to take up electrons and form hydrogen gas and sodium hydroxide, respectively [11,12]. SAEW application minimizes the effect on human health and safety issues from Cl 2 off-gassing, reduces corrosion of equipment, and limits phototoxic side effects while maximizing the application of hypochlorous acid species [13].…”

Section: Introductionmentioning

confidence: 99%

“…SAEW application minimizes the effect on human health and safety issues from Cl 2 off-gassing, reduces corrosion of equipment, and limits phototoxic side effects while maximizing the application of hypochlorous acid species [13]. Despite great potential of electrolyzed saline solutions, there is no research on the use of hydrosols or hydrogels with antibacterial activity resulting from DC application with the exception of our studies [11,14,15]. …”

Section: Introductionmentioning

confidence: 99%

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

Król

Marycz

Kulig

et al. 2017

IJMS

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The aim of the study was to investigate the effect of using direct electric current (DC) of 0, 200, and 400 mA for five minutes on the physiochemical properties, cytotoxicity, antibacterial, and antioxidant activity of sodium alginate hydrosols with different sodium chloride concentrations. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), and available chlorine concentration (ACC) were measured. The effect of sodium alginate hydrosols treated with DC on Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Micrococcus luteus, Escherichia coli, Salmonella enteritidis, Yersinia enterocolitica, Pseudomonas fluorescence, and RAW 264.7 and L929 cells was investigated. Subsequently, the antioxidant properties of hydrosols were evaluated by determining the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and ferric reducing antioxidant power (FRAP). The results have shown that after applying 400 mA in hydrosol samples with 0.1% and 0.2% NaCl all tested bacteria were inactivated. The ACC concentration of C400 samples with NaCl was equal to 13.95 and 19.71 mg/L, respectively. The cytotoxicity analysis revealed that optimized electric field conditions and the addition of sodium chloride allow for the avoidance of toxicity effects on normal cells without disturbing the antibacterial effects. Due to the presence of oxidizing substances, the DPPH of variants treated with DC was lower than the DPPH of control samples.

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“…The antibacterial activity of electric current has previously been demonstrated against planktonic Escherichia coli , Klebsiella pneumoniae , and Proteus species in various liquids including synthetic urine, water, and salt solutions . Moreover, low‐intensity electric current reduced the numbers of viable bacteria in staphylococcal and Pseudomonas biofilms after prolonged exposure (1–7 d) .…”

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confidence: 98%

Food‐Materials‐Based Edible Supercapacitors

Chatterjee

et al. 2016

Adv Materials Technologies

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Electrochemically fully functional, edible supercapacitors are presented. All materials involved in generating the supercapacitors are explicitly originated from edible and nontoxic food products, including activated charcoal, seaweed, cheese, polyelectrolyte drink, and so on. The edible supercapacitors are demonstrated to kill disease‐causing bacteria in vitro and to power a commercial snake camera, which renders huge potential to be used in novel biomedical devices.

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The effects of using a direct electric current on the chemical properties of gelatine gels and bacterial growth

Cited by 16 publications

References 28 publications

Characteristic of Gelatine, Carrageenan and Sodium Alginate Hydrosols Treated by Direct Electric Current

Characteristic of Gelatine, Carrageenan and Sodium Alginate Hydrosols Treated by Direct Electric Current

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

Food‐Materials‐Based Edible Supercapacitors

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