Emergence of the Science and Technology of Electroactivated Aqueous Solutions: Applications for Environmental and Food Safety

Gnatko, Olena; Kravets, Vasilij I.; Leschenko, Elena V.; Omelchenko, Alexander

doi:10.1007/978-94-007-1235-5_8

Cited by 10 publications

(15 citation statements)

References 42 publications

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“…2011; Chaplin 2006). The reactions of water electrolysis and radical formation at the electrode surface (in the presence of a direct electric current) (Eq.…”

Section: Discussionmentioning

confidence: 99%

Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperature

2016

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AimsTo study the electro-activation of potassium acetate, potassium citrate and calcium lactate aqueous solutions and to evaluate their antimicrobial effect against E. coli O157:H7 at ambient temperature.Methods and resultsPotassium acetate, potassium citrate and calcium lactate aqueous solutions were electrically excited in the anodic compartment of a four sectional electro-activation reactor. Different properties of the electro-activated solutions were measured such as: solutions acidity (pH and titratable), Redox potential and vibrational properties by Raman spectroscopy. Moreover, the antimicrobial activity of these solutions was evaluated against E. coli O157:H7. The results showed a pH decrease from 7.07 ± 0.08, 7.53 ± 0.12 and 6.18 ± 0.1 down to 2.82 ± 0.1, 2.13 ± 0.09 and 2.26 ± 0.15, after 180 min of electro-activation of potassium acetate, potassium citrate and calcium lactate solution, respectively. These solutions were characterized by high oxidative ORP of +1076 ± 12, +958 ± 11 and +820 ± 14 mV, respectively. Raman scattering analysis of anolytes showed stretching vibrations of the hydrogen bonds with the major changes within the region of 3410–3430 cm−1. These solutions were used against E. coli O157:H7 and the results from antimicrobial assays showed high antibacterial effect with a population reduction of ≥6 log CFU/ml within 5 min of treatment.ConclusionsThis study demonstrated the effectiveness of the electro-activation to confer to aqueous solutions of organic salts of highly reactive properties that differ them from their conjugated commercial acids. The electro-activated solutions demonstrated significant antimicrobial activity against E. coli O157:H7.Significance and impact of studyThis study opens new possibilities to use electro-activated solutions of salts of weak organic acids as food preservatives to develop safe, nutritive and low heat processed foods.

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“…2011; Chaplin 2006). The reactions of water electrolysis and radical formation at the electrode surface (in the presence of a direct electric current) (Eq.…”

Section: Discussionmentioning

confidence: 99%

Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperature

2016

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“…Існують відомості про бактерицидну дію аноліту -кислої фракції електроактивованої води. За даними досліджень Бахіра та інших, протимікробна дія аноліту пов'язана з його властивостями окислювача та високим вмістом активного хлору [1,[9][10][11][12].…”

Section: аналіз літературних джерел і постановка проблемиunclassified

“…У той самий час лужна фракція електроактивованої води -католіт -має високий рН = 10…11,2 та навпаки низький ОВП = -700 мВ. Такі характеристики католіту дають змогу припустити, що він також здатен створювати непридатні умови для розвитку поверхневої мікрофлори [10][11][12][13][14].…”

Section: аналіз літературних джерел і постановка проблемиunclassified

Effect of electroactivated water on the development of surface meat microflora

Віннікова¹,

Пронькіна²

2016

TAPR

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влиЯние инТенсификАции процессА Тепловой оБрАБоТки нА кАчесТво мЯсной кулинАрной проДукции Предоставлено результаты исследований влияния комбинированного способа тепловой обработки, который совмещает кондуктивный и инфракрасный нагревы (прерывистый ИКподвод энергии и природная конвекция). Поисковые исследования позволили выбрать параметры тепловой обработки, сокращающие время до 30 %. Одновременно улучшаются органолептические показатели качества, пищевая ценность и обеспечивается санитарно-микробиологическая эффективность готовых мясных изделий. ключевые слова: интенсификация, тепловая обработка, антрекот, корочка, кондуктивный нагрев, инфракрасный нагрев.

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“…Research on the properties of electro‐activated solutions (EAS) has a wide array of applications in numerous domains (Gnatko et al. ). EAS have been utilized as a sanitizer with numerous advantages such as strong disinfecting property, easy operability, relatively inexpensive, and being environmentally friendly (Bakhir et al.…”

Section: Introductionmentioning

confidence: 99%

“…Research on the properties of electro-activated solutions (EAS) has a wide array of applications in numerous domains (Gnatko et al 2011). EAS have been utilized as a sanitizer with numerous advantages such as strong disinfecting property, easy operability, relatively inexpensive, and being environmentally friendly (Bakhir et al 2002; ORIGINAL RESEARCH Effect of electro-activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn Huang et al 2008;Gnatko et al 2011;Aider et al 2012). By using this type of a sanitizer, the food industry may reduce microbial numbers to safe levels; however, it may have side effects such as corrosion of food contact surfaces because of its reactivity.…”

Section: Introductionmentioning

confidence: 99%

Effect of electro‐activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn

Liato

Labrie

Benali

et al. 2016

Food Science & Nutrition

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Tinplate cans were used to study if electro‐activated brine solution (EAS) is more corrosive than conventional one by ICP analysis. The results showed different effects of EAS on cans, alone or filled with product. Acidic EAS (pH 2–3) and Redox +900 to +1200 mV highly reacted with the cans. The concentrations of Zn, Fe, and Cu in the solution were 0.028, 28.81, and 0.022 ppm, respectively. No Sn migration was observed in this case. When neutral or acidic chlorine‐free EAS was used, no significant difference was observed in comparison with the corrosivity of standard NaCl brine. Alkaline EAS with pH>10 and negative E (≤−966 mV) did not affect Zn, Fe, and Cu migration. However, it affected tin migration. Nevertheless, it is important to mention that even if some corrosion was observed, it was in the limit of the permitted level of concentration when the cans were filled with a product.

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Emergence of the Science and Technology of Electroactivated Aqueous Solutions: Applications for Environmental and Food Safety

Cited by 10 publications

References 42 publications

Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperature

Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperature

Effect of electroactivated water on the development of surface meat microflora

Effect of electro‐activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn

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