Sodium Isoascorbate Research Articles

Assessment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes

Browning significantly affects consumer perception, while texture hardening due to wound healing further reduces the commercial value of fresh-cut potatoes. This study evaluated the effects of 5 g L−1 ascorbic acid (AA), sodium isoascorbate (SI), and calcium ascorbate (CA) on browning and wound healing during ambient storage. The results indicated that AA and SI were more effective than CA and the control in delaying browning and wound healing. By day 3, browning levels in the AA and SI groups were reduced to 65 % and 62 % of the control, respectively, while lignin content decreased by 35 % and 40 %. Additionally, AA and SI treatments reduced reactive oxygen species (ROS) and improved antioxidant capacity, preserving appearance and texture. This study provides insights into the mechanisms of browning and wound healing, suggesting potential strategies for extending the shelf life and improving the quality of fresh-cut potatoes.

Antioxidant Interfaces Enabled by Self‐Deoxidizing and Self‐Dehydrogenating Redox Couple for Reversible Zinc Metal Batteries

AbstractParasitic electrolyte reactions and dendrite growth make Zn metal anodes with high Zn utilization rates (ZURs) more inaccessible, holding back the advance of aqueous zinc metal batteries (AZMBs). Here, sodium isoascorbate (SIA) is introduced to aqueous electrolytes as a self‐deoxidizing and self‐dehydrogenating additive. Coexisting C6H7O6−/C6H5O6− couple spontaneously captures dissolved oxygen and eliminates generated hydrogen by acting as a redox buffer, which leads to the creation of antioxidant Interfaces due to an in situ formed ZnCO3‐dominated solid electrolyte interphase (SEI). This SEI enables the (100) faceted electrode with dendrite‐free and non‐corrosive Zn plating/stripping, thus yielding a Coulombic efficiency of 99.7% up to 1100 h at 5 mAh cm−2, as well as a stable cycle sustaining for over 335 h under a high ZUR of 85.5%. Full‐cell properties are demonstrated by matching a poly(3,4‐ethylenedioxythiophene) intercalated vanadium oxide (PEDOT‐V2O5) cathode, which harvests a high capacity of 302 mAh g−1 (at 0.01 A g−1) and holds 94.2% capacity retention over 600 cycles (at 1 A g−1) under practical conditions (N/P = 4.2 and E/C = 7.6 µL mg−1). These findings provide a new solution for electrolyte design for industrializing AZMBs.

TOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY

The paper is devoted to the study of the toxicity levels of food additives by bioassay using Daphnia magna as model organisms. The directions and methods of research have been described. The toxicity of most food additives has been determined for the maximum permissible concentrations. The following widely used food additives have been tested: tartrazine (E102), sunset yellow (E110), azorubine (E122), Ponceau 4R (E124), indigo carmine (E132), brilliant blue (E133), sorbic acid (E200), potassium sorbate (E202), benzoic acid (E210), sodium benzoate (E211), formaldehyde (E240), sodium nitrite (E250), boric acid (E284), sodium isoscorbate (E316), citric acid (E330), phosphate Biophos 90 (E339), guar gum (E412), glycerol (E422), copper sulphate (E519), aspartame (E951), saccharin (E954). It has been proposed that the concentrations present in food products be used for bioassay of the additives Sodium Isoascorbate E316, Citric acid E330, Guar gum E412, Glycerol E422, the maximum concentrations of which are not prescribed in the Sanitary Rules and Regulations. The paper determines the acute and chronic toxic effects that each food additive under study produces on Daphnia magna. For tartrazine E102, sunset yellow E110, Ponceau 4R E124, and copper sulphate E519, no acute toxic impact was recorded, since the mortality of the model organisms did not exceed 25%. A synergistic effect of the use of popular combinations of food additives in various products has been revealed, namely that of: benzoic acid E210 and sorbic acid E200, sodium benzoate E211 and potassium sorbate E202, sodium nitrite E250 and sodium phosphate E339. The combination that caused the greatest lethality (more than 75%) during the bioassay was that of the additives E211 and E202. It has been established that all combinations of these food additives produce the greatest toxic effect, as compared with the toxic effect of individual additives. Further research in this direction has been proposed. The research results determine the need to reduce the maximum permissible levels of food additives that are currently in effect.

Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)

Abstract The effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms was investigated. Results indicated that fresh-cut mushrooms treated with 10 g L−1 SI exhibited increased firmness, decreased weight loss, a lower respiration rate, a lower degree of browning, and lower polyphenol oxidase and tyrosinase activity, over 12 d of storage, relative to untreated mushrooms. The exogenous SI treatment also delayed a decline in total phenolics, total flavonoids, gallic acid, and catechin, decreased electrolyte leakage, as well as lowered levels of MDA and reactive oxygen species. The levels of of ascorbic acid and glutathione, and antioxidant enzyme activity (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase) were also enhanced in 10 g L−1 SI-treated fresh-cut mushrooms. Collectively, results indicate that a 10 g L−1 SI treatment induces a series of antioxidant responses in fresh-cut mushrooms that inhibits browning and maintains overall quality. The prescribed treatment could be used to prolong the shelf life of fresh-cut mushrooms.

Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

Formula Study on High Temperature Corrosion Inhibitor for CO2/O2 in Oil Recovery during Fire Flood

The purpose of this paper is to develop a kind of high temperature corrosion inhibitor and to resolve the problem of CO2/O2 corrosion in high temperature oil well. The experimental methods include CO2/O2 corrosion simulation experiment, screening experiment, formula compounding and orthogonal experiment which are used to test the corrosion inhibition rate at different temperature and concentration. HZ-9 high temperature corrosion inhibitor for CO2/O2 is developed in high temperature oil well during fire flood. The main component of HZ-9 is imidazoline quaternary ammonium salt, sodium isoascorbate assisting with high temperature resistant fluorocarbon imidazoline which has good corrosion inhibition effect with the corrosion inhibition rate is above 80%. The conclusion is HZ-9 can resolve CO2/O2 corrosion in high temperature oil well during fire flood.

Actividad de PPO de dos variedades de pera. Control del pardeamiento enzimático por efecto de la temperatura, la presencia de inhibidores y la complejación de b-ciclodextrina

Polyphenoloxidase (PPO) is an enzyme that produces enzymatic browning, which causes numerous losses in the industry. For this reason, the characterization and inhibition of PPO are very important. In this work were characterized PPOs from two types of pears (Pyrus communis L): White of Aranjuez (APPO) and Williams (WPPO), since this comparison has not been done before. The optimum pH and temperature for enzyme activity were determined (APPO: 7 and 30ºC; WPPO: 7.5 and 24.5ºC). Both enzymes are heat-labile enzymes and exhibited similar behaviour against temperature. The enzymes analysed showed a higher affinity for 4-methylcatechol than for catechol. The inhibition of PPOs through ascorbic acids, 4-hexylresorcinol, sodium isoascorbate and citric acid was determined. Additionally, the inhibitory effect of b-Cyclodextrin, which results in the prevention of fruit oxidation because it forms an inclusion complex with the substrates, was evaluated. The value of the constant of the complex formed was 16888 M-1.

Изучение закономерностей получения импортозамещающей пищевой добавки Е316 – изоаскорбата натрия

Sodium isoascorbate is one of the most popular antioxidants in food industry. Russia imports it from abroad. Thus, import substitution requires a thorough research into the patterns of isoascorbate technology production and development. The mass fraction of the main substance in the solution and crystals of the target product was determined by iodometric titration. It was established that the rate of oxidative degradation of sodium isoascorbate solutions is from 0.01%/h at 25°C to 0.80%/h at 82°C, depending on the temperature and duration of the process, as well as contact with metal and oxygen of the air. The experiment substantiated the choice of metal equipment and the temperature limit of 60°C. The equivalent pH values during the interaction of isoascorbic acid solutions with sodium hydroxide, carbonate, and sodium bicarbonate solutions were 7.5, 7.0, and 5.6, respectively. The author also defined the influence of equilibrium concentrations of aqueous solutions of isoascorbic acid and sodium isoascorbate on temperature. The optimal method was to add a solution of sodium hydroxide into a solution of isoascorbic acid with a ratio between the masses of sodium hydroxide solution, crystalline isoascorbic acid, and prepared water, respectively, 1:2.11:6.13. The solution obtained at such ratios had a supersaturation coefficient of 1.05 at a temperature of 60°C. The experiment revealed the time required to establish equilibrium in the crystallizing system and the dependence of the solubility of sodium isoasorbate on the mass fraction of ethyl alcohol in solution. It was proposed to separate the target product from the solution by isohydric crystallization followed by isothermal crystallization, followed by washing the crystals with ethyl alcohol. According to the proposed technology, sodium isoascorbate was obtained with a mass fraction of the basic substance of at least 99.0%. The obtained data can be used in the development of industrial technology for the production of sodium isoascorbate.

Technological aspects of the separation of the food additive E316 – sodium isoascorbate

Technological aspects of the separation of the food additive E316 – sodium isoascorbate

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical.

ObjectiveTo evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism.MethodsFour samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control), sample B (0.05 g of sodium isoascorbate), sample C (0.4 g of Lys), and sample D (0.4 g of Arg). Peroxide value (POV), thiobarbituric reactive substances (TBARS), protein carbonyls and thiols were measured. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical-scavenging, ferrous ion-chelating ability were also measured.ResultsCompared with the control, the sample treated with sodium isoascorbate, Lys or Arg had significantly lower POV during the initial 20 days, TBARS during the initial 15 days. Protein carbonyls were significantly lower compared Sample B, C, and D with A during the later storage (10 to 25 days); basically, protein thiols became lower during storage when the samples were treated with sodium isoascorbate, Lys, or Arg. Both Lys and Arg had weak reducing power but strong ferrous ion-chelating activity and DPPH radical- and hydroxyl radical-scavenging activity.ConclusionBoth Lys and Arg effectively inhibited the oxidation of lipids and proteins in emulsion sausage by scavenging free radicals and chelating ferrous ions. The results obtained may be favorable for the prevention of lipid and protein oxidation during processing and storage of meat products.

Regulatory effects of CaCl2, sodium isoascorbate, and 1‐methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved

To improve fruit chilling tolerance during postharvest storage, banana fruit at two ripening stages (green and yellow) were pretreated with 2% (wt/vol) CaCl2 (Ca2+) or 1% (wt/vol) sodium isoascorbate (SI) under vacuum infiltration, or fumigated with 1.0 μL/L 1-methylcyclopropene (1-MCP), then stored at 6 °C. Application of Ca2+ or SI significantly reduced chilling injury index, electrolyte leakage, malondialdehyde content, and polyphenol oxidase activity of banana peel during storage at 6 °C. And Ca2+ or SI also sustained levels of firmness, peel lightness, and promoted activities of peroxidase, superoxide dismutase, catalase, and ascorbate peroxidase in banana at two ripening stages. Application of 1-MCP resulted in positive effects only on the visual quality of yellow ripening banana. Our results indicated that Ca2+ or SI could ameliorate chilling injury of both mature green and yellow ripening banana fruit stored at 6 °C; 1-MCP could enhance chilling tolerance of yellow ripening banana. Practical applications Refrigeration is a usual method for extending storage life of banana fruit. Like other tropical and subtropical fruits, banana is highly susceptible to chilling injury (CI) and develops CI symptoms of rapid peel browning, pulp rigidity, and pitting when stored at low temperature. Our results indicate that 2% (wt/vol) calcium chloride or 1% (wt/vol) sodium isoascorbate are effective methods in alleviating CI of the banana at two ripening stages. A total of 1.0 μL/L 1-methylcyclopropene significantly reduced CI of yellow ripening banana, while exacerbation of CI was observed in green maturity banana during the storage. This research not only provides environmentally friendly chemicals for postharvest application but also investigates the effects of chemical treatments on CI both of mature green banana and yellow ripening banana.

Effect of Potassium Sorbate Addition on Germination and Outgrowth of Clostridium Sporogenes Pa 3679 Spores in Low Cost Bologna Type Sausage During Ambient Temperature Storage

ObjectivesLow cost Bologna type product reaches high production volumes in Brazil and is marketed at ambient temperature. Previous studies including challenge test with Clostridium sporogenes PA 3679 indicated that water activity (aw) up to 0.96 prevented spores germination. The objective of this study was to evaluate the efficacy of potassium sorbate addition (0.25%) on limiting germination of Clostridium sporogenes PA 3679 in low lost Bologna type product formulated with aw 0.96 and 0.965 during 90 d storage at 27°C.Materials and MethodsThe experiment comprised 4 treatments formulated with mechanically deboned chicken meat (60%), edible offal (2%), pork skin (8%), 80/20 pork trimmings (15%), water (4%), texturized soy protein (3.5%), tapioca starch (5%), 150ppm ingoing sodium nitrite, 500ppm sodium isoascorbate, 0.15% sodium acid pyrophosphate and 0.35% sodium tripolyphosphate. The amount of sodium chloride varied to achieve the desired aw (0.96 and 0.965). Potassium sorbate was added at 0.25% in the final product. Raw material was comminuted in a bowl chopper. The raw batter was vacuum stuffed in 60mm PVDC impermeable casing. The samples were cooked in a cooking chamber with direct steam until 75°C was reached in the center of the product. Cooling was performed in running tap water until 27°C and the samples were kept in a chamber at 27°C (± 2°C) during 90 d. Lactic acid bacteria, Enterobacteriaceae, mesophilic aerobic, sulphite-reducing clostridia (spores and vegetative cells) counts, residual nitrite and pH value were evaluated in 3 samples of each treatment 24h after processing and at 15, 30, 60, and 90 d. Data (log CFU/g, residual sodium nitrite and pH value) were analyzed using GLM model procedure of SAS (SAS Inst. Inc., Cary, NC) as a 2 aw (0.96, 0.965) X 2 potassium sorbate amounts (0, 0.25%) X 5 storage time (0, 15, 30, 60, 90) factorial design with repeated measurements. Interactions and main effects were considered significant at p < 0.05. Least square means for significant effects (p < 0.05) were separated by Tukey’s test.ResultsLactic acid bacteria and Enterobacteriaceae counts were below 1 Log CFU/g during shelf life for all treatments. There was a significant effect (p < 0.05) of the interaction aw X sorbate X storage on mesophilic aerobic and sulphite-reducing counts (spores and total) and residual nitrite concentration. It was observed that sorbate addition prevented mesophilic aerobes growth and sulphite-reducing clostridia spores germination during 90 d storage at aw 0.96 and during 60 d at aw 0.965. Regarding residual nitrite, the addition of potassium sorbate decreased nitrite depletion at both water activities until 30 d and marked difference has been perceived at 0.965.ConclusionAddition of potassium sorbate may enhance microbial stability of this type of emulsified product and prevent spores germination during storage at ambient temperature. The amount of sodium in the product due to its high amount of sodium chloride required to reach 0.95 may be reviewed especially after other experiments including other shelf life enhancers such as sodium or potassium lactate which are effectives at inhibiting different microorganisms.

English

Minimally processed fruits need to be treated with techniques to keep their quality, and lower the incidence of their pulp and rots becoming black. In this context, this work aims to evaluate the efficiency of the use of UV-C radiation and different additives in preventing browning and conserving ‘Fuji Suprema’ apples that are minimally processed. The experimental design was completely randomized with factorial scheme of 5x2x3 (5 additives x 2 UV-C applications x 3 storage periods). The apple slices were placed in solutions containing the following: control; ascorbic acid (1%); sodium isoascorbate (1%); ascorbic acid (0.5%) + sodium isoascorbate (0.5%); citric acid (0.5%) + sodium isoascorbate + 0.5%. It was used with and without UV-C radiation in minimally processed apples, the intensity of the radiation emitted was 2.71 kJ.m-². Then the trays were stored in a cold room at 4±1°C temperature and a relative humidity of 85-90%. They were stored for periods of 0, 6 and 12 days. The parameters assessed were: mass loss, pulp color, soluble solids, titratable acidity, rot incidence, total phenolic compounds and antioxidant activity. The use of ascorbic acid, sodium isoascorbate and associate compounds contributes to the keep of the pulp color of the minimally processed apples on 12th day of storage. UV-C reduces rot incidence, and increases the soluble solids, phenolic compounds and antioxidant activity, when compared without the use of UV-C radiation on 12th day of storage. The ascorbic acids keep the total phenolic concentration in the minimally processed apples. Key words: Malus domestica, storage duration, phytochemical content.

The Osmanthus fragrans flower phenylethanoid glycoside-rich extract: Acute and subchronic toxicity studies

Ethnopharmacological relevanceOsmanthus fragrans var. thunbergii (O. fragrans) flower has been consumed as folk medicine for thousands of years. O. fragrans flower extract is a well-characterized phenylethanoid glycoside-rich extract, which has been used as a natural anti-oxidant. The aim of this study was to evaluate the safety of O. fragrans flower phenylethanoid glycoside-rich extract (OFFE). Materials and methodsThe OFFE was extracted by 80% (v/v) aqueous ethanol with 0.01% sodium isoascorbate (w/v) from the O. fragrans flower and purified on HPD300 resins. The total phenylethanoid glycosides content and individual phenylethanoid glycosides was determined by photocolorimetric method and reversed phase UPLC respectively. An acute oral toxicity study, reverse mutation test, bone marrow cell micronucleus test, and sperm abnormality test as well as a 90-day oral toxicity study were performed on experimental animals. ResultsThe total content of phenylethanoid glycosides in OFFE was 73.4g acteoside equivalent per 100g of extract, include acteoside (52.5g per 100g of extract), salidroside (13.8g per 100g of extract), and isoacteoside (2.6g per 100g of extract) and so on. No acute lethal effect at the maximal tested OFFE dose of 10g/kg body weight (bw) in either rats or mice was observed, suggesting that OFFE can be considered nontoxic. No evidence for mutagenicity was detected in any of the three mutagenic tests. Administration at levels of 0.50, 1.00, and 2.00g/kg bw to rats for 90 days failed to induce any significant hematological, clinical, chemical, or histopathological changes. The no-observed adverse-effect-level for OFFE was >2.00g/kg bw for the study on subchronic toxicity. ConclusionThe results showed that consuming OFFE has no adverse effects and poses no health risk in the acute oral toxicity study, subchronic oral toxicity study, and in the micronucleus test, which may provide supportive evidence for the safety of OFFE powder that has been used in medicine as well as in functional foods, and dietary supplements.

Formation and mitigation of heterocyclic aromatic amines in fried pork

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg−1, respectively.

Preservation of minimally processed 'aurora-1' peaches using additives

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

EFFECTS OF SAGE EXTRACT (SALVIA OFFICINALIS L.) AND A MIXTURE OF SAGE EXTRACT AND SODIUM ISOASCORBATE ON THE QUALITY AND SHELF LIFE OF VACUUM‐PACKED TURKEY MEATBALLS

ABSTRACT The effects of sage extract, applied alone or combined with sodium isoascorbate, on water activity (Aw), pH and microbiological and sensory qualities of turkey meatballs were studied. The samples were vacuum packed and stored at 3C for 15 days. It was found that the additives had a positive effect on the quality of turkey meatballs. Aw and pH values of samples with mixture extract of sage and sodium isoascorbate were lower than those of control samples. Sage extract combined with sodium isoascorbate reduced the counts of mesophilic bacteria and coliforms in raw meatballs more effectively than sage extract applied alone. During cold storage, both sage extract and sage extract with sodium isoascorbate mixture inhibited the growth of coliforms and sulfate‐reducing Clostridium sp. The products with additives were characterized by a better sensory quality than the control samples. Samples with mixture of sage extract and sodium isoascorbate showed a higher overall desirability because of lower intensity of taste and aroma of spices.PRACTICAL APPLICATIONSMicrobiological and sensory changes are the main causes of quality decrease of cooked poultry products during cold storage. The addition of sage extract and mixture of sage extract and sodium isoascorbate inhibited the growth of coliforms and sulfate‐reducing Clostridium species in turkey meatballs. The samples with both additives had a better sensory quality compared to samples without additives. According to my results, sage extract alone or in combination with sodium isoascorbate could be used to extend the shelf life of turkey meat products during refrigerate storage.

A simple method for extraction of high quality RNA from leaves of Eucalyptus and some other plants using sodium isoascorbate

A simple method for extraction of high quality RNA from leaves of Eucalyptus and some other plants using sodium isoascorbate

The bactericidal effect of isoascorbic acid combined with mild heat.

The thermal inactivation of Salmonella thompson, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Candida zeylanoides, Enterococcus faecium and E. faecalis was accelerated by the addition of sodium isoascorbate (1 mmol/l) to phosphate-buffer heating medium but not to complex food mixtures. The lethal effect of isoascorbate was nullified by heating under anaerobic conditions or by the addition of catalase. The scavengers of hydroxyl radicals, mannitol and formate were not protective whereas histidine was. Histidine may have protected by slowing the rate of isoascorbate autoxidation, a property common to other amino acids tested. Superoxide dismutase was not protective. Dehydroascorbic acid also enhanced heat killing and its action was also reversed by catalase. The bactericidal effects of mild heat plus isoascorbate or dehydroascorbic acid both apparently depend on oxidative processes but their relative effectiveness was not related to their respective rates of oxygen consumption or peroxide production. We speculate that site-specific redox reactions, involving amino-carbonyl intermediates are involved in the inactivation mechanism.

Effect of Ascorbic and Isoascorbic acids on Survival of Campylobacter jejuni in Poultry Meat

Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni, stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni. Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.