Journal of Food Processing and Preservation

Volume 46, Issue 8 e16775

ORIGINAL ARTICLE

Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water

Xinyu Zhao,

Xinyu Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

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Weiqing Lan,

Corresponding Author

Weiqing Lan

[email protected]

orcid.org/0000-0002-0509-4494

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China

National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China

Correspondence

Weiqing Lan and Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Email: [email protected] and [email protected]

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Xin Yang,

Xin Yang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

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Jing Xie,

Corresponding Author

Jing Xie

[email protected]

orcid.org/0000-0002-3194-9273

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China

National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China

Correspondence

Weiqing Lan and Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Email: [email protected] and [email protected]

Search for more papers by this author

Xinyu Zhao,

Xinyu Zhao

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Search for more papers by this author

Weiqing Lan,

Corresponding Author

Weiqing Lan

[email protected]

orcid.org/0000-0002-0509-4494

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China

National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China

Correspondence

Weiqing Lan and Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Email: [email protected] and [email protected]

Search for more papers by this author

Xin Yang,

Xin Yang

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

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Jing Xie,

Corresponding Author

Jing Xie

[email protected]

orcid.org/0000-0002-3194-9273

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China

National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China

Correspondence

Weiqing Lan and Jing Xie, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Email: [email protected] and [email protected]

Search for more papers by this author

First published: 27 May 2022

https://doi.org/10.1111/jfpp.16775

Citations: 10

Weiqing Lan contributed equally as the first author.

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Abstract

The present study investigated the inactivation effect and mechanism of stable chlorine dioxide (ClO₂) combined with slightly acidic electrolyzed water (SAEW) against Shewanella putrefaciens (S. putrefaciens). The inactivation effect of ClO₂ combined with SAEW against S. putrefaciens was evaluated by the growth curve. The changes in alkaline phosphatase (AKP) activity, transmembrane electrical potential, Na⁺ K⁺-ATPase activity, confocal laser scanning micrographs (CLSM), β-galactosidase activity, nucleic acid and protein release, respiratory chain dehydrogenase activity, fluorescence spectra, and Fourier-transform infrared spectroscopy (FT-IR) were measured to evaluate the inactivation mechanism. Scanning electron microscopy (SEM) was used to observe the morphology of bacterial cells. The results showed that S. putrefaciens was effectively inactivated after single and combined treatments of ClO₂ and SAEW, and the inactivation effect of combined treatment was the best. The cell wall and cell membrane of bacteria were destroyed by ClO₂ and SAEW, resulting in the release of nucleic acid, protein, AKP, and β-galactosidase. The results of transmembrane electrical potential, Na⁺ K⁺-ATPase activity, and FT-IR further showed that ClO₂ and SAEW could change cell membrane permeability and destroy cell structural proteins. The results of fluorescence spectra indicated that ClO₂ and SAEW could bind to the DNA of S. putrefaciens. The results of SEM further proved the destructive effects of ClO₂ and SAEW on the bacterial morphology. Therefore, ClO₂ combined with SAEW has the potential to become a preservation method of aquatic products.

Novelty impact statement

This article explored the inactivation effect and inactivation mechanism of single and combined treatments of ClO₂ and SAEW on Shewanella putrefaciens.
ClO₂ combined with SAEW had a synergistic effect on the instantaneous inactivation of S. putrefaciens.
ClO₂ combined with SAEW mainly destructed the protective barriers of bacteria and the ORP of SAEW had an important effect on the transmembrane potential of bacteria.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Open Research

DATA AVAILABILITY STATEMENT

Data openly available in a public repository that issues datasets with DOIs.

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Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water

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Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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