Abstract
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.
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