Destruction of a Bacterial Biofilm with an Electrochemically Activated Solution

Ag, Pogorelov; Kuznetsov, Aleksandr L.; Pogorelova, V. N.; Suvorov, O. A.; Panait, A. I.; Pogorelova, M. A.

doi:10.1134/s000635091904016x

Cited by 2 publications

(1 citation statement)

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“…The most promising trend is to manufacture edible films and coatings based on biopolymers fabricated using physicochemical methods, while harsh conditions, chemical and biological agents are used to a minimal extent (Li et al, 2020). However, nowadays it is rather challenging to produce biopolymer films complying with the modern requirements posed on the conventional packaging materials, since they are supposed to exhibit comparable performance characteristics (Pogorelov et al, 2019). The strand of research focusing on production of biodegradable starch-based films has been maximally developed (Agarwal et al, 2021;Ballesteros-Martinez et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch

Podgorbunskikh

Dome

Bukhtoyarov

et al. 2022

jour

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Introduction: Starch is widely used in the food industry and biotechnology, including for manufacturing food packaging materials. Native starches from various sources exist in the form of three polymorphic modifications (A-, B- and C-types) differing in their crystal structure, which has an indirect effect on their physicochemical and technological properties.Purpose: To properly and efficiently use starch as a raw material for biotechnology, one needs to preliminarily identify its polymorphic modification and crystallinity, as well as detect and discard adulterants or substandard raw materials. X-ray diffraction is suggested to be a rapid and accurate method for solving the outlined problems.Methods: In this study, properties of commercial starch from various plant sources (corn, rice, wheat, potatoes, peas, and tapioca) were analyzed by X-ray diffraction and scanning electron microscopy.Results and conclusion: Starch of some brands was shown to be adulterated: the more expensive potato starch was replaced with cheaper corn starch. The crystallinity indices were determined for all the selected samples; the crystal structure of corn starch was found to be most highly ordered. Contrariwise, the C-type pea starch was characterized by the lowest degree of crystal structure ordering. The findings obtained in this study show that it is necessary to preliminarily determine the source of starch in order to identify its polymorphic modification, as well as physical and chemical properties by X-ray diffraction. This information will be demanded for developing the new types of functional foods and reproducing the currently used biotechnologies.

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Section: Introductionmentioning

confidence: 99%

X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch

Podgorbunskikh

Dome

Bukhtoyarov

et al. 2022

jour

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Impact of the electrochemical treatment on physical and chemical properties of water activated in various devices using electrochemical activation technology

Некрасова

Mikhailova

Ryzhova

2020

Hygiene and Sanitation

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Introduction. Currently, there are various technologies for water treatment and water purification, including ozonation of water, water treatment with UV radiation, ion exchange, magnetization. Electrochemical treatment of water by direct electric current, in which activated water is formed, characterized by many anomalous properties, is a modern approach to water treatment and water treatment. Purpose of the study. The study of the physicochemical properties of water-activated in devices of different manufacturers with different designs. Material and methods. To activate the water, activators were used: AP-1, Melesta, Zdrava, the filter of electrochemical water purification “ Izumrud”. The activity of hydrogen ions and the redox potential of water were measured using an Ecotest-120 ionomer with a switch. To measure the electrical conductivity of the solutions, an Expert-002 conductometer was used. Free chlorine was determined by the photocolorimetric method on a Spectroquant Multy colorimeter. Antioxidant activity was determined spectrophotometrically using a mediator system of potassium ferro-ferricyanide. Results. Chloride ions make a decisive contribution to the change in the physicochemical characteristics of anolyte upon activation of water. Sulfates and bicarbonates do not affect the prooxidant activity of the anolyte. The relaxation of catholytes obtained in membrane activators proceeds by a gradual increase in ORP, while the relaxation of activated water in the Zdrava diaphragmless activator proceeds in an oscillatory mode and is characterized by sharp changes in ORP. Anolytes are stable over time and slightly change the pH and ORP during storage. The activation of certain types of water in a diaphragmless activator does not lead to a decrease in the ORP, but its significant growth. Conclusion. Electrochemically activated water is a general term that hides in each case an unknown substance with an unpredictable effect. The use of standard devices even when using the same water sample, as a rule, leads to different physicochemical characteristics of activated water. When using different types of water, physicochemical characteristics differ significantly. The use of electrochemically activated water is unsafe.

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Destruction of a Bacterial Biofilm with an Electrochemically Activated Solution

Cited by 2 publications

References 13 publications

X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch

X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch

Impact of the electrochemical treatment on physical and chemical properties of water activated in various devices using electrochemical activation technology

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