Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties

Cayemitte, Pierre Emerson; Gerliani, Natela; Raymond, Philippe; Aïder, Mohammed

doi:10.1021/acsomega.1c00345

Cited by 6 publications

(4 citation statements)

References 36 publications

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“…It was discovered that the reactive capacity of electrochemically activated solutions is enhanced after stimulation with an outer electric eld and oxidizer saturation [18,24]. As a result, when the hurdle to the energy of a reaction is reduced because of the highly reactive nature of electrochemically activated solutions, it might disrupt cell homeostasis more quickly, rendering the cell infeasible or uncultivable [25].…”

Section: Discussionmentioning

confidence: 99%

A novel approach to electroactivation: Designing of an electroactivated reactor to constrain the growth of MDR Salmonella strains by sodium caprylate solutions

Rawat,

Chauhan,

Chaudhary

et al. 2024

Preprint

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The present research explored the antimicrobial efficacy of different solutions of the electroactivated salt of organic acid (sodium caprylate) against four multidrug-resistant strains of nontyphoidal Salmonella (Salmonella enterica subsp. arizonae, Salmonella Newport, Salmonella enterica ser. Typhi, Salmonella enterica ser. Paratyphi. The tested solutions were electroactivated in an electrochemical cell with three sections (anodic, central, and cathodic) partitioned by anionic and cationic exchange membranes. Electric current strengths of 100 mA, 150 mA, 200 mA, and 250 mA were applied for a total of 45 minutes. The salt solutions had concentrations of 0.5 M/L, 0.25 M/L, 0.125 M/L, 0.0625 M/L, and 0.0312 M/L. Antibacterial efficacy was tested at three concentrations, i.e., 1%, 3%, and 5%, in which 5% of the solutions showed superior inhibitory activity against all strains. In the course of the whole experimental test, four different membrane locations and solution amounts were investigated. All the current intensities showed the maximum inhibition by sodium caprylate for the MTCC 660. However, in combination with conjugated caprylic acid, its inactivating power was considerably greater. Principally, this study unambiguously showed that electroactivation can create exceptionally reactive organic acids from conjugated salts. These electroactivated solutions have the potential to be effective antimicrobial and sporicidal compounds in the food preparation industry.

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Section: Discussionmentioning

confidence: 99%

A novel approach to electroactivation: Designing of an electroactivated reactor to constrain the growth of MDR Salmonella strains by sodium caprylate solutions

Rawat,

Chauhan,

Chaudhary

et al. 2024

Preprint

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“…AEM, anionic exchange membrane (positively charged); CEM, cationic exchange membrane (negatively charged); C 6 H 10 CaO 6 , calcium lactate; C 3 H 5 O 3 – , lactate ion; DC, direct current. Adapted from ref . Copyright 2021 the Authors.…”

Section: Methods Of Detection and Control Of B Cereusmentioning

confidence: 99%

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Cayemitte

Raymond

Aïder

2022

ACS Food Sci. Technol.

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Bacillus cereus is a serious concern for food safety and quality because it is related to many foodborne diseases associated with different foods around the world. This pathogenic and ubiquitous bacterium can adopt different survival strategies, namely, the production of biofilms, filaments, or endospores or entering into the viable but nonculturable (VBNC) state, to overcome stressful conditions of its environment. As such, its occurrence in a wide range of food products is particularly well-documented and remains a challenging issue in the scientific field as well as the food industry and food safety. As a result, B. cereus can cause two types of foodborne diseases, an emetic syndrome and a diarrheal syndrome, due to the production of specific toxins. In addition, it is known to be the main cause of numerous infections, nosocomial illnesses, and deaths. Considering this substantial risk, several methods such as heat, high pressure, pasteurization, low pH, and other physical methods have been implemented to control the presence of this pathogen in food products. However, its high prevalence in a variety of raw and processed products as well as its hazard potential is still a concern for consumers, food industries, and health authorities worldwide, requiring a higher level of consideration. Thus, this review has explored and summarized the state of knowledge on this bacterium and the perspectives on conventional and emerging methods of control that have been developed to date. Thus, it is expected that scientists, food manufacturers, and consumers will be more enlightened and alerted to this contaminant and its potential to harm human health.

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“…The production of electroactivated solutions (EAS) was done according to a previous protocol used by Cayemitte et al (2021). 55 Briefly, the electroactivation reactor used was made with Plexiglas and comprised three compartments. Two anticorrosion electrodes made of ruthenium−iridium-coated titanium and stainless steel were used as anode and cathode, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…The production of electroactivated solutions (EAS) was done according to a previous protocol used by Cayemitte et al (2021) . Briefly, the electroactivation reactor used was made with Plexiglas and comprised three compartments.…”

Section: Methodsmentioning

confidence: 99%

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells

et al. 2022

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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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Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties

Cited by 6 publications

References 36 publications

A novel approach to electroactivation: Designing of an electroactivated reactor to constrain the growth of MDR Salmonella strains by sodium caprylate solutions

A novel approach to electroactivation: Designing of an electroactivated reactor to constrain the growth of MDR Salmonella strains by sodium caprylate solutions

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells

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