Food safety of plasma-chemically activated water and bread made with its use

Svitlana Mykolenko,Dmytro Tymchak,Nataliia Sova,Valentyn Yefimov,Olexandr Pivovarov

doi:10.15587/1729-4061.2021.246546

Svitlana Mykolenko, Dmytro Tymchak + Show 3 more

Open Access

https://doi.org/10.15587/1729-4061.2021.246546

Copy DOI

Abstract

Water treatment by contact non-equilibrium low-temperature plasma refers to innovative methods of processing food raw materials, which requires determining the level of safety of its use to meet the requirements of food safety for humans. The test animals were divided into four test groups with two different basic diets. The tested substances were drinking main water (control group) and plasma-chemically activated water (experimental group); wheat bread (control group) and wheat bread produced using plasma-chemically activated water (experimental group). It was found that there was no significant difference between the control and experimental groups of animals in body weight and its changes during 90 days of the introduction of the test substances into the diet. The amount of water and feed consumed was in direct proportion to the change in the weight of animals in the corresponding diets. The hematological and biochemical analysis of the blood of the test rats did not confirm the toxic or allergenic effect of the studied feeding factors on their organism. An increase in the number of erythrocytes in the blood and activation of the phagocytic activity of experimental groups of animals were confirmed. This confirms the positive effect of plasma-chemically activated water and wheat bread made with its use on metabolic processes in the body of animals. Macromorphological parameters of the body of animals and the results of histological studies of the stomach, liver, kidneys and femur as potential target organs demonstrated the absence of dystrophic-degenerative changes in these organs. A comprehensive study of the food safety of plasma-chemically activated water and wheat bread made with its use proves the possibility of using an innovative method of water treatment in food production.

Highlights

Providing the population with safe food products that do not cause acute food poisoning, toxic infections or long-term negative consequences for human health is a global and urgent problem of our time [1,2,3]
Food safety of plasma-chemically activated water and bread made with its use
Replacing the main water with plasma-chemically activated water showed the absence of thirst development in laboratory rats and did not lead to the animals refusing to consume water treated with contact non-equilibrium plasma during the 90-day experiment

Summary

Introduction

Providing the population with safe food products that do not cause acute food poisoning, toxic infections or long-term negative consequences for human health is a global and urgent problem of our time [1,2,3]. Due to the treatment of water by physicochemical methods, it is possible to solve such urgent problems for bakery production as intensification of the production process [4, 5], lengthening the freshness of products [6] in an environmentally friendly way [7] This allows to reduce the loss of raw materials and finished products along the food chain, achieving a resource-saving effect. Excluding the use of antimicrobial substances, treatment with non-equilibrium contact plasma leads to inactivation of opportunistic microorganisms in water due to the simultaneous action of electric discharges, ultraviolet radiation, and ozonation [15] In this case, the antiseptic properties of the treated water are supplied with peroxide and super-peroxide compounds formed as a result of the action of plasma on water [16]. The possibilities of using plasma-chemically activated water are limited by the lack of comprehensive data on its safety

Literature review and problem statement

The aim and objectives of research

Materials and methods of research

Findings

Conclusions