Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/138670
Title: ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID AND ULTRASOUND FOR SANITISATION AND ITS ANTIMICROBIAL MECHANISM
Authors: ZHAO LIN
Keywords: Electrolysed water, levulinic acid, ultrasound, organic food, sanitisation, antimicrobial
Issue Date: 24-Jul-2017
Citation: ZHAO LIN (2017-07-24). ELECTROLYSED WATER COMBINED WITH LEVULINIC ACID AND ULTRASOUND FOR SANITISATION AND ITS ANTIMICROBIAL MECHANISM. ScholarBank@NUS Repository.
Abstract: The potential of low concentration electrolysed water combined with other chemical (levulinic acid) or physical (ultrasound) methods as a novel sanitising technology meeting organic food requirements was evaluated in this study, by examining its antimicrobial effect against common Gram-negative and Gram-positive bacteria in vitro and on fresh cherry surface. The antimicrobial mechanisms of acidic electrolysed water, 3% levulinic acid and their combination was elucidated by using epifluorescence microscopy, atomic force microscopy, and Bradford method. Results demonstrated that the three sanitising treatments could all change membrane permeability and thus damaging the cell membranes, leading to the leakage of intracellular components. When neutralised electrolysed water was combined with ultrasound, it could exhibit an excellent bactericidal ability as well as bacterial removal efficiency from stainless steel coupons, simulating food contact surfaces. Therefore, combining low concentration electrolysed water with other methods could be applied as a desirable organic food processing intervention for food industry.
URI: http://scholarbank.nus.edu.sg/handle/10635/138670
Appears in Collections:Master's Theses (Open)

Show full item record
Files in This Item:
File Description SizeFormatAccess SettingsVersion 
ZHAO LIN.pdf2.27 MBAdobe PDF

OPEN

NoneView/Download

Page view(s)

109
checked on Oct 11, 2018

Download(s)

78
checked on Oct 11, 2018

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.