Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

A method of extraction of quercetin from a plant cell based on the combined action of ultrasound and a metastable fraction of an aqueous solution is proposed. This treatment leads to more efficient release of the cytoplasmic component due to etching and/or mechanical destruction of the plant cell envelope. The oxidized fraction of the solution has the most pronounced extractive properties; however, it acts on quercetin by oxidizing the chromophore part of the molecule. According to the criterion of pigment preservation, the best extraction medium is the reduced fraction of water. Analytical methods were used to analyze the extract samples: UV-Vis spectroscopy, gel electrophoresis of proteins, 1H NMR spectroscopy, and QCM weighing, as well as scanning electron microscopy.

Background. Intensification of technological processes is an urgent task in the food industry. The use of fractions of electrochemically activated aqueous solution (ECAS), possessing high physical and chemical activity, allows to accelerate biochemical reactions. Purpose. The aim is to show the effect on the growth and functional activity of yeast of the ECAS fractions on which the sponge and beer wort were prepared. Methods: common methods for assessing quality of sponge, wort, scanning electron microscopy of yeast cell surface ultrastructure. Results. In the samples on catholyte, an increase in cell titre (in liquid sponge by 71%, in thick sponge by 2.7 times), a maximum proportion of budding cells (~22%) and a minimum number of dead cells (~3.5%), as well as an increase in lifting force by ~21% compared to the control sample were observed. The application of catholyte provided deeper digestion of beer wort and stimulated fermentative activity of cells. In the wort on anolyte the fermentation activity of yeast decreased, biomass grew slower and the proportion of dead cells increased. Multiple thin cracks were observed on the surface of cells, indicating damage to the cell wall. The detected cell integrity violations are consistent with the above described data on the inhibition of yeast cell development in anolyte-based beer wort. Conclusion. The introduction of catholyte into the formulation allows to modify the method of preparation of sponge in bread production technology, to reactivate dry yeast before its use, to restore the activity of yeast after its long-term storage. The revealed regularities of the effect of ECAS fractions on the yeast lifting power in the sponge and on the extractivity of the wort can be used for agent-free regulation of the process. Funding. The research was supported by Russian Science Foundation grant № 20-16-00019, https://rscf.ru/en/project/20-16-00019/ EDN: YELFKB

Submicron heterogeneities (SMHs) spontaneously arising in aqueous solutions of adenosine triphosphate (ATP) are studied. Their size of about 100 nm is close to the size of SMHs earlier detected in other solutions. The SMHs have a ζ-potential of about –10 mV. It is one of their stability factors. It is shown that the tendency for ATP to form SMHs depends on the ionic composition. After removal of SMHs from the ATP solution by filtering they do not form for more than two hours in the presence of Ca2+, while when Ca2+ is absent or replaced with Mg2+, the SMHs form in less than 30 min. In some cases, fast formation of SMHs hampers their adequate investigation. Analysis of dielectric spectra of ATP solutions in the presence of Ca2+ before and after filering has shown that hydration of Ca·ATP complexes inside SMHs is manifested by lower binding of water molecules and smaller number of free water molecules as compared to hydration of Ca·ATP complexes not included in SMHs.

Introduction: Prolongation of the shelf life of food products is an urgent issue of the food industry. This review of the subject field analyzes the scientific sources of published works on ways to change the properties of polysaccharides (from 2013 to 2023) in order to use them in the field of food packaging production. Purpose: The aim of the work is to analyze the methods of modification of polysaccharides, the creation of biodegradable protective films, the use of such films, including in combination with the treatment of their surface with an electrochemically activated aqueous solution (ECAS). Materials and Methods: The review includes scientific publications of Russian and foreign authors on the extension of the shelf life of food products using biodegradable protective films made of chitosan. The paper systematizes articles that were published in 2013–2023 in publications included in the Scopus and RSCI databases. Results: Methods of directional change in the properties of polysaccharides, new types of films based on chitosan with the addition of various components, as well as the results of treatment of the film surface with an electrochemically activated aqueous solution are considered. This review will be useful in the development of food storage methods using packaging based on modified polysaccharides in combination with other protective equipment. Conclusions: The review systematizes materials published over the past 10 years, which are aimed at developing ways to improve the properties of polysaccharide-based films. Analysis of the results shows that chitosan is already used for the manufacture of safe and biodegradable packaging. Such packaging becomes much more effective with the combined effect of physical or chemical means of disinfecting the surface of food products. Among them, perhaps the most promising is the additional treatment with the metastable fraction of ECAS, which simultaneously disinfects the surface of food products and increases their shelf life, without affecting the quality and organoleptic characteristics.

The determination of changes in the properties of polysaccharides in electrochemically activated water solution were carried out by means of UV-Vis spectrophotometry, time-of-flight secondary ion mass spectrometry and scanning electron microscopy. It was shown how the properties of samples analyzed (agar, modified starch, edible starch) changed depending on a fraction of electrochemically activated water solution (catholyte/anolyte). Our findings demonstrate that the determined changes can be valuable information in designing novel approaches to managing the properties of biological raw material used for food manufacturing process. Furthermore, the technology of electrochemically activated water solutions is a suitable green chemical process that can be translated to industrial level.

Changes in the properties of polysaccharides in an electrochemically activated aqueous solution have been studied using UV-Vis spectrometry, time-of-flight secondary ion mass spectrometry and scanning electron microscopy. It is shown that the studied solutions of polysaccharides of plant origin (agar, soluble starch, and food starch) are subject to modification, the direction of which is determined by the fraction of electrochemically activated solution used (catholyte or anolyte). The identified features may be in demand when developing new ways to control the properties of biological raw materials in food production technology. It was noted that the technology of an electrochemically activated aqueous solution, which has been classified as “green,” can be reproduced on an industrial scale.

Introduction. Electrochemical activation of water controls the physicochemical parameters of aquatic food environment without any reagents. Electrolyzed water affects the properties of macronutrient solutions. The present research studied the effect of anodic and cathodic fractions of electrochemically activated water on protein molecules and their interaction patterns. Study objects and methods. The study featured bovine serum albumin and its properties in electrochemically activated water with nonstandard redox and acidity values. The aqueous solution of bovine serum albumin was studied by viscometry, UV spectrometry, time-of-flight secondary ion mass spectrometry, and electrophoresis. Results and discussion. By knowing the interaction patterns of electrochemically activated water and protein molecules, food producers can control the properties of biological raw materials. Bovine serum albumin was studied in metastable fractions of electrochemically activated water obtained in the anode or cathode chamber of an electrochemical reactor. Both fractions of electrochemically activated water appeared to modify the properties of bovine serum albumin. The oxidized fraction of electrochemically activated water (anolyte) converted the protein solution into a more homogeneous molecular composition. The solution of bovine serum albumin in the reduced fraction of electrochemically activated water (catholyte) had an abnormally negative redox potential (–800 mV). The aqueous solution of bovine serum albumin in catholyte retained its initial viscosity for a long time, and its level was lower than in the control sample. This effect was consistent with other physicochemical characteristics of the solution. Conclusion. The research revealed some patterns that make it possible to apply reagent-free viscosity regulation to protein media in the food industry.

Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water. The research objective was to study the effect of the anodic and cathodic fractions of electrochemically activated water on the quality indicators of wheat flour, dough, and bread. The study featured electrochemically activated water fractions, wheat flour, yeast, dough, and wheat bread. It employed standard physicochemical and organoleptic methods of analysis to study the redox potential and pH of electrochemically activated water during relaxation. The indicators returned to the initial level, but they changed significantly after 72 h. The experiment included the quantity and quality of gluten, extensibility and hydration, water-retaining capacity of flour, yeast fermentation, titratable acidity, dough fermentation rate, and the quality of finished products. The anolyte did not change the quality of gluten but decreased its amount by 2.0–3.7%, probably due to a weaker protein hydration. As for the effect of catholyte on the quality of gluten, the bonds between proteins became stronger in weak as the measurement of gluten deformation index decreased by 11.3%; they relaxed in stronger as the measurement of gluten deformation index increased by 20%. Catholyte increased the water-retaining capacity of weak flour by 11.7% and that of resistant gluten – by 5.3%. It also activated yeast cells. The samples of bread cooked on catholyte had a greater specific volume by 3.7–5.4% and porosity – by 2.3–4.6%, compared to the samples cooked on anolyte. The research also included a comparative analysis of the shape of the hearth bread samples. It confirmed that the catholyte strengthened the dough when the flour was weak and relaxed it when resistant gluten was used. The research revealed some patterns regarding the effect of electrochemically activated water fractions on the amount and properties of gluten, water-retaining capacity of flour, yeast activity, and bread quality indicators. The results can be used to correct the properties of dough from low-quality flour, as well as for reagent-free control of the properties and behavior of food and biological raw materials.

A possibility of nonenzymatic hydrolysis of glucose polymers in a cell under variation in the cytoplasm redox balance is studied. Experiments have been carried out in vitro in aqueous solutions using water-soluble oligosaccharides and insoluble polysaccharides. To simulate different redox balance conditions, fractions of electrochemically reduced and oxidized distilled water are taken. Comparative investigations are performed using UV-vis spectrometry, time-of-flight secondary ion mass spectrometry (TOF-SIMS), quartz crystal microbalance (QCM) weighing, and scanning electron microscopy (SEM). It is shown that a change in the aqueous solution redox balance causes an amylolytic effect. The revealed features allow estimating the role played by nonenzymatic hydrolysis of polysaccharides in maintaining the intracellular level of glucose, a substrate needed for synthesis of adenosine triphosphate (ATF).

The paper experimentally investigates and theoretically substantiates a reagent-free electrochemical technology for fresh natural water purification, which simulates oxidative, reduction and filtration processes of water purification for the needs of agriculture. The use of the latest advances in the design of flow-through electrochemical diaphragm reactors has made it possible to develop a universal technology for removing heavy metal, iron, manganese ions, dissolved organic compounds of natural and artificial origin, microorganisms of all types and forms, as well as microbial toxins and pharmaceuticals from water. The versatility of the technology lies in the possibility of its application not only for fresh water, but also for water with any degree of mineralization. Based on the obtained experimental data, a compact high-performance unit for purifying natural fresh water to obtain high quality drinking water has been created.

A nanocarrier was obtained by coating the natural clinoptilolite particle surface with a phosphatidylcholine layer. The shell effective size does not exceed the thickness of the phospholipid molecular layer, which was confirmed by UV spectrometry and molecular mass spectrometry. The hydrodynamic diameter of the formulated nanocarrier, which was determined by dynamic light scattering, is smaller than the clinoptilolite core size. This effect is assumed to be caused by the phospholipid shell, which reduces the aqueous medium friction. The nanosize of the formulated nanocarrier, the natural clinoptilolite core, and the phospholipid shell together allow a combination of fruitful features that can be used for the fabrication of multifunctional platforms for the delivery of biologically active substances, bioimaging, or as a basis for biosensors.

Electrochemical activation of water (ECAW) is a topical method of reagent-free regulation of physicochemical parameters of aquatic food environments. The properties of solutions of macronutrients based in ECAW may differ from similar solutions on untreated water. In this work, the regularities of the interaction of the anodic and cathodic fractions of ECAW with protein molecules have been investigated. ECAW state and solutions are defined by anomalous physical chemical features (pH, redox potential) that provide ther biological activity. Solutions both low molecular and high molecular compounds prepared on the basis of ECAW can be distinguished from solutions prepared with non activated water. Applying spectral approaches (UV spectrometry, ToF – SIMS), it was shown that the analyzed mono product of protein nature (bovine serum albumin) and the complex food proteins (gelatin, casein) were modified in ECAW fractions. A number of data obtained allows us to suggest that funded effects may be provided with changes of structure in the protein and/ or its fragmentation. The shown results of the anolyte and catholyte impact on properties of bovine serum albumin confirm the perspective of the direct use of ECAW approach in the food industry for aim to improve the parameters of technological process. In the other words, electrochemical activation is the efficacious way to get acidic and alkalic solutions for replacing NaCl acid and sodium hydroxide in the industry of foodstuffs.

The change in the redox potential of water and solutions of bovine serum albumin and gelatin in electrochemically activated water with a reduced value of the redox potential obtained in the cathode chamber of a diaphragm electrochemical reactor is considered. The dependence of the relaxation rate of a protein solution in electrochemically activated water on its concentration in the range 0.01%-0.2% is shown. An increase in the concentration of proteins contributes to the restoration of the RP of solutions with different kinetics for albumin and gelatin. Reagent-free control of the characteristics of protein solutions can find application in technologies for processing livestock products, for example, in meat technologies.

One of the directions for improving existing and creating new technologies for bakery products can be associated with the regulation of dough making processes through the use of electrochemically activated (ECA) water during kneading. By the ECA water method in the zone of one of the electrodes (anode or cathode) of the diaphragm reactor, respectively, anolyte or catholyte is obtained, which have a number of anomalous properties during the relaxation period. The ECA method allows you to purposefully change the structure of water, pH and redox potential, catalytic, biological and chemical activity. The purpose of the research is to study the effect of ECA water fractions on the rheological parameters of a heterophase homogenate during the formation of its structure during kneading before readiness and after the kneading operation. Conditional and classical rheological characteristics were determined using a texture analyzer device. In the work, the rheodynamics of mixing wheat bakery flour of the highest grade with various fractions of ECA water was established. It was revealed that the anodic and cathodic fractions of the ECA water, depending on the duration of treatment and the pH and RP indices, have a different effect on the structural, mechanical and rheological characteristics of the flour homogenate. The freshly prepared activated water fraction after 30 min of anodic treatment (sample A30) had a greater effect on the rheodynamics of the wheat dough kneading. The dough formed using the specified water sample was characterized by maximum stability, increased by 58% compared to other samples. The homogenate formed with the A30 sample is characterized by the longest dough kneading time to readiness (2.8 min), the highest dough stability during kneading (9.8 min) and, accordingly, the highest flour quality indicator (QN 73 mm). At the same time, the dough-thinning index reaches the minimum values of 40/62, which confirms the tendency for a decrease in the activity of wheat flour amylases in terms of the "Falling Number" indicator.

For in vitro fertilization technology, the quality of oocytes has a direct impact on the egg fertilization and developmental competence of early embryo. The morphological criteria are used for the estimation of oocyte quality before its fertilization in vitro. To date, only one method is known to determine the maturity of oocyte. This is the routine observation with a light microscope. The aim of this article was to adapt the noninvasive quantitative laser scanning microtomography (QLSM) for the investigation of morphological features of a human oocyte in vitro. This approach was used to accumulate the Z-stack gallery of optical sections of IVF oocyte. The layer-by-layer acquisition allows the fine cytoplasmic structure imaging. Applying the QLSM Z-stack of optical sections, the cellular volume was calculated with quantitative 3D reconstruction of a human oocyte. The volume value and intracellular structure were used as novel criteria to assess the oocyte state after the stress evoked by cryopreservation procedure.

Using a non-invasive approach, quantitative laser scanning microtomography (QLSM), the morphology of human oocyte was studied layer-by-layer. Then, the cell volume was computed based on 3D reconstruction of a stack of optical sections obtained by QLSM. The integrity of oocyte membrane after cryopreservation was assessed by measuring the changes in oocyte volume in response to hypotonic shock.

A technology for obtaining nanoparticles of natural clinoptilolite, a mineral from the zeolite family, under laboratory conditions has been developed. The size of zeolite particles was determined by scanning electron microscopy, and the size of nanocapsules was determined by dynamic light scattering. A method for applying a layer of alcohol-soluble phosphatidylcholine (lecithin) onto the surface of a nanoparticle has been proposed. The adsorption of lecithin by clinoptilolite particles was studied by ultraviolet spectrophotometry. It has been shown that the formation of the complex of phospholipid and zeolite in ethyl alcohol had a two-phase kinetics: in the initial phase, the adsorption of lecithin was recorded; it then desorbed into the solvent.