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

Overview

Journal ACS Omega

Publisher American Chemical Society

Specialty Chemistry

Date 2021 Apr 5

PMID 33817514

Citations 1

Authors

Pierre Emerson Cayemitte

Natela Gerliani

Philippe Raymond

Mohammed Aider

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, p , and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min. In general, the EAS obtained at 750 mA for 30 min showed the lowest pH (2.16, 2.08, 1.94) and p (3.13, 3.07, 2.90) values and the highest titratable acidity (0.107, 0.102, 0.109 mol/L) for calcium lactate, the mixture, and calcium ascorbate, respectively. In addition, the obtained results have demonstrated that the pH, titratable acidity, and p of the EAS varied proportionally and significantly ( < 0.001) with the duration of the experiment and the intensity of the electric current applied. To evaluate the migration of calcium (Ca) between the central and the cathodic compartments of the reactor, the concentration of Ca was determined especially in the cathodic section by inductively coupled plasma optical emission spectroscopy (ICP-OES). The results showed that the migration of Ca varied proportionally with the electric current intensity. In this context, analysis by Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC) have confirmed the production of lactic acid and ascorbic acid compared to standards. In addition, analysis by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging technique confirmed high antioxidant activities of >90 and >83% for calcium ascorbate and the mixture, respectively, in comparison to the standard ascorbic acid (85%). Overall, this research has clearly demonstrated the eventual potential of electro-activation to produce highly reactive organic acids from their conjugated salts. These EAS can become excellent antimicrobial and sporicidal agents in the food processing industry.

Citing Articles

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

Cayemitte P, Gerliani N, Raymond P, Aider M ACS Omega. 2022; 7(4):3579-3595.

PMID: 35128265 PMC: 8811942. DOI: 10.1021/acsomega.1c06124.

References

Len S, Hung Y, Chung D, Anderson J, Erickson M, Morita K . Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. J Agric Food Chem. 2002; 50(1):209-12. DOI: 10.1021/jf010822v. View

Park Y, Guo J, Rahman S, Ahn J, Oh D . Synergistic effect of electrolyzed water and citric Acid against bacillus cereus cells and spores on cereal grains. J Food Sci. 2009; 74(4):M185-9. DOI: 10.1111/j.1750-3841.2009.01139.x. View

Liato V, Labrie S, Aider M . Study of the antibacterial activity of electro-activated solutions of salts of weak organic acids on Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. J Ind Microbiol Biotechnol. 2016; 44(1):23-33. DOI: 10.1007/s10295-016-1859-y. View

Kim C, Hung Y, Brackett R . Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. J Food Prot. 2000; 63(1):19-24. DOI: 10.4315/0362-028x-63.1.19. View

Bari M, Sabina Y, Isobe S, Uemura T, Isshiki K . Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. J Food Prot. 2003; 66(4):542-8. DOI: 10.4315/0362-028x-66.4.542. View

Liato V, Labrie S, Aider M . 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 O157:H7 at ambient temperature. Springerplus. 2016; 5(1):1760. PMC: 5081071. DOI: 10.1186/s40064-016-3453-1. View

Rahman S, Khan I, Oh D . Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf. 2021; 15(3):471-490. DOI: 10.1111/1541-4337.12200. View

Reijenga J, van Hoof A, van Loon A, Teunissen B . Development of Methods for the Determination of pKa Values. Anal Chem Insights. 2013; 8:53-71. PMC: 3747999. DOI: 10.4137/ACI.S12304. View

Buck J, van Iersel M, Oetting R, Hung Y . In Vitro Fungicidal Activity of Acidic Electrolyzed Oxidizing Water. Plant Dis. 2019; 86(3):278-281. DOI: 10.1094/PDIS.2002.86.3.278. View

10.

Guillou S, Besnard V, El Murr N, Federighi M . Viability of Saccharomyces cerevisiae cells exposed to low-amperage electrolysis as assessed by staining procedure and ATP content. Int J Food Microbiol. 2003; 88(1):85-9. DOI: 10.1016/s0168-1605(03)00112-0. View

11.

Koseki S, Yoshida K, Isobe S, Itoh K . Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J Food Prot. 2004; 67(6):1247-51. DOI: 10.4315/0362-028x-67.6.1247. View

12.

Mayerhofer T, Popp J . Beer's law derived from electromagnetic theory. Spectrochim Acta A Mol Biomol Spectrosc. 2019; 215:345-347. DOI: 10.1016/j.saa.2019.02.103. View

13.

Gerzhova A, Mondor M, Benali M, Aider M . Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions. Food Chem. 2016; 201:243-52. DOI: 10.1016/j.foodchem.2016.01.074. View

14.

Yohannan Panicker C, Varghese H, Philip D, Nogueira H . FT-IR, FT-Raman and SERS spectra of pyridine-3-sulfonic acid. Spectrochim Acta A Mol Biomol Spectrosc. 2006; 64(3):744-7. DOI: 10.1016/j.saa.2005.06.048. View

15.

Yohannan Panicker C, Varghese H, Philip D . FT-IR, FT-Raman and SERS spectra of Vitamin C. Spectrochim Acta A Mol Biomol Spectrosc. 2006; 65(3-4):802-4. DOI: 10.1016/j.saa.2005.12.044. View

16.

Jung Y, Baek K, Oh B, Kang J . An investigation of the formation of chlorate and perchlorate during electrolysis using Pt/Ti electrodes: the effects of pH and reactive oxygen species and the results of kinetic studies. Water Res. 2010; 44(18):5345-55. DOI: 10.1016/j.watres.2010.06.029. View

17.

Liato V, Labrie S, Viel C, Benali M, Aider M . Study of the combined effect of electro-activated solutions and heat treatment on the destruction of spores of Clostridium sporogenes and Geobacillus stearothermophilus in model solution and vegetable puree. Anaerobe. 2015; 35(Pt B):11-21. DOI: 10.1016/j.anaerobe.2015.06.004. View

18.

Tamaki S, Bui V, Ngo L, Ogawa H, Imai K . Virucidal effect of acidic electrolyzed water and neutral electrolyzed water on avian influenza viruses. Arch Virol. 2013; 159(3):405-12. DOI: 10.1007/s00705-013-1840-2. View

19.

Gerliani N, Hammami R, Aider M . A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions. Food Chem. 2019; 307:125547. DOI: 10.1016/j.foodchem.2019.125547. View