Abstract
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.
Highlights
Pathogenic microorganisms cause infectious diseases which worldwide kill more people than any other single cause
We investigated the antibacterial activity of sodium alginate hydrosols treated with direct electric current (DC) against pathogenic and spoilage bacteria
The results showed that using DC of 400 mA in sodium alginate hydrosols with 0.1% and 0.2% of NaCl totally inhibited the growth of tested bacteria
Summary
Pathogenic microorganisms cause infectious diseases which worldwide kill more people than any other single cause. Infections caused by pathogenic microorganisms are of great concern in many fields, for example, hospital surfaces and surgical equipment, drugs, medical devices, food packaging and storage, water purification systems, health care products, and hygienic applications [1]. An estimated 46 million people in the United States suffer from foodborne diseases which cause about 3000 deaths [2]. Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Campylobacter jejuni (C. jejuni), Salmonella spp., and Listeria monocytogenes (L. monocytogenes) are considered some of the most important pathogens that can cause illness and death [3]. Food manufacturers attempt to reduce or eliminate microorganisms from food products to avoid spoilage and deterioration of the quality of food products, foodborne infections, and illnesses [6]. Pseudomonas spp. is the most common microorganism that spoils fresh chilled meat, fish, poultry, and rabbit when the population exceeds ~108 colony-forming units (CFU)/mL, it has a tendency to produce a strong spoilage smell [7,8,9]
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