Slightly acidic hypochlorous acid water ( HOCL ) combined with the emulsifier sodium caseinate has a significant bactericidal effect on Pseudomonas fragi and Pseudomonas fluorescens, the main spoilage bacteria of cold fresh meat. Studies have shown that the combination of anolyte water and sodium caseinate can improve its sterilization effect on the surface and interior of cold meat.
Specifically, anolyte water is a weak acid oxidant with a pH value of 5.0 to 6.5. Its main component is hypochlorous acid (HClO), which has a broad-spectrum antibacterial property and can effectively kill bacteria, viruses and fungal toxins. However, since the surface of fresh cold meat contains oil, the contact area between hypochlorous acid water and it is limited, thus affecting its bactericidal effect. Therefore, adding an emulsifier, sodium caseinate, can improve the bactericidal performance of EOW.
In experiments, studies have found that when hypochlorous acid water is combined with sodium caseinate, its bactericidal effect is significantly improved. For example, at a mass concentration of 50 mg/L, the lethality rate of hypochlorous acid water to Pseudomonas berry is only 31.26%, but when combined with sodium caseinate, the lethality rate increases to 85.20%. In addition, in vivo experimental results show that the bactericidal effect of slightly acidic hypochlorous acid water combined with sodium caseinate is 55.4% and 62.7% higher than that of slightly acidic hypochlorous acid water alone.
HOCL water and sodium caseinate has the best stability and the slowest decrease in the mass concentration of available chlorine when stored in a dark-sealed manner . This indicates that in practical applications, light and air contact should be avoided as much as possible to maintain the stability of hypochlorous acid water .
Hypochlorous acid water combined with sodium caseinate not only improves the sterilization effect of spoilage bacteria on the surface of fresh meat, but also enhances its sterilization ability inside the fresh meat. This combination provides new ideas and theoretical support for the preservation of fresh meat and extension of shelf life.
The bactericidal mechanism of slightly acidic hypochlorous acid water mainly depends on its main ingredient, hypochlorous acid (HClO).
Characteristics of hypochlorous acid:
Hypochlorous acid is a small, uncharged molecule that can penetrate the cell walls of bacteria and viruses.
Hypochlorous acid has a high redox property and can destroy the cell walls of bacteria and viruses, making them unable to survive.
Sterilization process :
Hypochlorous acid can damage cell membranes, causing the proteases, RNA and DNA in the cells to be unable to perform normal biochemical activities, thereby causing the death of microorganisms.
Hypochlorous acid molecules can enter the interior of cells, undergo oxidation reactions with bacterial proteins, nucleic acids, and enzymes, or destroy their phosphate dehydrogenases, causing sugar metabolism disorders and leading to cell death.
Difference from hypochlorite ion:
Hypochlorite ion (ClO-) has a negative charge and is difficult to approach the negatively charged bacterial surface, so its bactericidal ability is poor.
In contrast, hypochlorous acid (HClO) is a small neutral molecule that can more easily penetrate bacterial cell walls and kill pathogenic microorganisms through oxidation reactions.
Safety and environmental protection:
The products generated by hypochlorous acid during the sterilization process are mainly non-toxic substances such as water, sodium chloride (salt), organic sugar and trace amounts of carbon dioxide. Therefore, it has the characteristics of no residue and no toxicity.
Slightly acidic hypochlorous acid water is recognized as a food additive-grade bactericidal ingredient and has been confirmed to be non-toxic, safe and effective through testing.
Applications:
Slightly acidic hypochlorous acid water is widely used in food processing, medical care, environmental disinfection and other fields because of its broad spectrum, strong killing power, high safety, environmental protection, mildness and convenience.
How does sodium caseinate improve the sterilization effect of slightly acidic hypochlorous acid water on the surface and interior of cold meat?
As an emulsifier, sodium caseinate can significantly improve the sterilization effect of slightly acidic hypochlorous acid water on the surface and interior of cold fresh meat. Specifically, through its unique structure and functional properties, sodium caseinate can effectively distribute slightly acidic hypochlorous acid water evenly on the surface and inside of cold meat, thereby improving sterilization efficiency.
Sodium caseinate has good emulsifying ability and can evenly mix the slightly acidic hypochlorous acid water with the oil and other impurities on the surface of the cold meat to prevent the hypochlorous acid water from forming local high concentration areas on the surface, thus improving the sterilization effect. In addition, sodium caseinate also has certain antibacterial activity and can directly inhibit or kill some spoilage bacteria, further enhancing the bactericidal effect.
The uniformity of distribution of sodium caseinate in chilled meat has also been confirmed by research. Research shows that sodium caseinate can effectively penetrate into the interior of cold meat, allowing the slightly acidic hypochlorous acid water to be evenly distributed throughout the meat, thereby achieving a comprehensive sterilization effect. This uniform distribution not only improves the sterilization efficiency, but also reduces the problem of harmful substance residues caused by local high-concentration hypochlorous acid water.
The safety evaluation of slightly acidic hypochlorous acid water combined with sodium caseinate in practical applications mainly focuses on the following aspects:
Biosafety testing : According to research by Professor Guo Xianwen, hypochlorous acid water has undergone a variety of biosafety tests including acute toxicity, repeated dose toxicity, genotoxicity, cumulative skin irritation test and eye irritation test. The results show that hypochlorous acid water has no immediate acute toxicity to the human body, and no skin irritation was observed in the cumulative skin irritation test.
Sterilization effect and safety : The U.S. Food and Drug Administration (FDA) and the Ministry of Health, Labor and Welfare of Japan have recognized low-concentration slightly acidic hypochlorous acid water as a food additive. The sterilization rate of this water is 80 times that of sodium hypochlorite products, and it has passed a number of safety and effectiveness tests, such as acute oral toxicity test, acute inhalation toxicity test, acute eye irritation test and micronucleus test.
Immune response : Hypochlorous acid is an immune substance released by neutrophils in the human body when they phagocytize and kill pathogens. It does not produce any alienation reaction to the human body during its bactericidal effect.
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