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.
Highlights
Microbial spoilage causing deterioration of meat quality and loss of weight through surface evaporation are important subjects in the meat industry [1]
The highest reduction of Staphylococcus aureus and Escherichia coli was observed after treatment with carrageenan (1.80 and 1.59 log reduction, respectively) and gelatine (2.10 and 1.56 log reduction, respectively) hydrosols incorporated with 0.1% of electrolyzed sodium chloride solution subjected to electrolysis for 10 min
The analysis of the physicochemical properties showed that hydrosols/hydrogels incorporated with acidic electrolyzed water (AEW) are suitable for food application
Summary
Microbial spoilage causing deterioration of meat quality and loss of weight through surface evaporation are important subjects in the meat industry [1]. Hydrocolloids are hydrophilic polymers, of vegetable, animal, microbial or synthetic origin, that have many hydroxyl groups and may be polyelectrolytes Nowadays, they are widely used as film-forming solutions to perform and control the texture, flavor, and shelf-life of foods. Gelatine is a mixture of proteins derived from acid or alkaline hydrolysis of collagen [8] It has rheological properties of thermo-reversible transformation between sol and gel form. The treatment with hydrosols and hydrogels incorporated with acidic electrolyzed water could be a way of achieving microbial stability as well as safer food products and allow obtaining an environmentally friendly packaging material. This study was conducted to determine whether acidic electrolyzed water increased the antibacterial effect of carrageenan and gelatine hydrosols and how AEW influenced mechanical and physicochemical properties of the obtained hydrosols and hydrogels
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
