ISSN 2313–5891 (Online) ISSN 2304–974X (Print) Ukrainian Food Journal Volume 12, Issue 2 2023 Kyiv Kиїв 2023 ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 194 Ukrainian Food Journal is an international scientific journal that publishes articles of the specialists in the fields of food science, engineering and technology, chemistry, economics and management. Ukrainian Food Journal is abstracted and indexed by scientometric databases: Ukrainian Food Journal – міжнародне наукове періодичне видання для публікації результатів досліджень фахівців у галузі харчової науки, техніки та технології, хімії, економіки і управління. Ukrainian Food Journal індексується наукометричними базами: Index Copernicus (2012) EBSCO (2013) Google Scholar (2013) UlrichsWeb (2013) CABI full text (2014) Online Library of University of Southern Denmark (2014) Directory of Open Access scholarly Resources (ROAD) (2014) European Reference Index for the Humanities and the Social Sciences (ERIH PLUS) (2014) Directory of Open Access Journals (DOAJ) (2015) InfoBase Index (2015) Chemical Abstracts Service Source Index (CASSI) (2016) FSTA (Food Science and Technology Abstracts) (2018) Web of Science (Emerging Sourses Citaton Index) (2018) Scopus (2022) Ukrainian Food Journal включено у перелік наукових фахових видань України з технічних наук, категорія А (Наказ Міністерства освіти і науки України № 358 від 15.03.2019) Editorial office address: National University of Food Technologies 68 Volodymyrska str. Kyiv 01601, Ukraine Адреса редакції: Національний університет харчових технологій вул. Володимирська, 68 Київ 01601, Україна e-mail: ufj_nuft@meta.ua Scientific Council of the National University of Food Technologies approved this issue for publication. Protocol No 11, 29.06.2023 Рекомендовано вченою радою Національного університету харчових технологій. Протокол № 11 від 29.06.2023 © NUFT, 2023 © НУХТ, 2023 ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 195 Ukrainian Food Journal is an open access journal published by the National University of Food Technologies (Kyiv, Ukraine). The Journal publishes original research articles, short communications, review papers, news and literature reviews dealing with all aspects of food science, technology, engineering, nutrition, food chemistry, economics and management. Studies must be novel, have a clear connection to food science, and be of general interest to the international scientific community. Topic covered by the journal include:  Food engineering  Food chemistry  Food microbiology  Food quality and safety  Food processes  Automation of food processes  Food packaging  Economics  Food nanotechnologies  Economics and management Please note that the Journal does not consider: 1. The articles with medical statements (this topic is not covered by the journal); the subject of research on humans and animals. 2. The articles with statements that do not contain scientific value (solving the typical practical and engineering tasks). Periodicity of the Journal 4 issues per year (March, June, September, December). Reviewing a Manuscript for Publication The editor in chief reviews the correspondence of the content of a newly submitted article to the Journal Profile, approves the article design, style and illustrative material, can provide suggestions how to improve them, and makes the decision whether to send it for peer-review. Articles submitted for publication in “Ukrainian Food Journal” are double-blind peer- reviewed by at least two academics appointed by the Editors' Board: one from the Editorial Board and one, not affiliated to the Board and/or the Publisher. For a Complete Guide for Authors please visit our website: http://ufj.nuft.edu.ua ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 196 International Editorial Board Editor-in-Chief: Olena Stabnikova, Dr., National University of Food Technologies, Ukraine Members of Editorial Board: Agota Giedrė Raišienė, PhD, Lithuanian Institute of Agrarian Economics, Lithuania Bảo Thy Vương, PhD, Mekong University, Vietnam Cristina Luisa Miranda Silva, PhD, Assoc. Prof., Portuguese Catholic University – College of Biotechnology, Portugal Cristina Popovici, PhD, Assoc. Prof., Technical University of Moldova Dora Marinova, PhD, Prof., Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Australia Egon Schnitzler, PhD, Prof., State University of Ponta Grossa, Ponta Grossa, Brazil Eirin Marie Skjøndal Bar, PhD, Assoc. Prof., Norwegian University of Science and Technology, Trondheim, Norway Godwin D. Ndossi, PhD, Prof., Hubert Kairuki Memorial University, Dar es Salaam, Tanzania Jasmina Lukinac, PhD, Assoc. Prof., University of Osijek, Croatia Kirsten Brandt, PhD, Newcastle University, United Kingdom Lelieveld Huub, PhD, Global Harmonization Initiative Association, The Netherlands Mark Shamtsian, PhD, Assoc. Prof., Black Sea Association of Food Science and Technology, Romania María S. Tapia, PhD, Prof., Central University of Venezuela, Caracas, Venezuela; COR MEM of the Academy of Physical, Mathematical and Natural Sciences of Venezuela Moisés Burachik, PhD, Institute of Agricultural Biotechnology of Rosario (INDEAR), Bioceres Group, Rosario, Argentina Noor Zafira Noor Hasnan, PhD, Universiti Putra Malaysia, Selangor, Malaysia Octavio Paredes-López, PhD, Prof., The Center for Research and Advanced Studies of the National Polytechnic Institute, Guanajuato, Mexico. Rana Mustafa, PhD, Global Institute for Food Security, University of Saskatchewan, Canada Semih Otles, PhD, Prof., Ege University, Turkey Sheila Kilonzi, PhD, Karatina University, Kenya Sonia Amariei, PhD, Prof., University "Ştefan cel Mare" of Suceava, Romania Stanka Damianova, PhD, Prof., Ruse University “Angel Kanchev”, branch Razgrad, Bulgaria Stefan Stefanov, PhD, Prof., University of Food Technologies, Bulgaria Tetiana Pirog, PhD, Prof., National University of Food Technologies, Ukraine Oleksandr Shevchenko, PhD, Prof., National University for Food Technologies, Ukraine Viktor Stabnikov, PhD, Prof., National University for Food Technologies, Ukraine Umezuruike Linus Opara, PhD, Prof., Stellenbosch University, Cape Town, South Africa Yordanka Stefanova, PhD, Assist. Prof., University of Plovdiv "Paisii Hilendarski", Bulgaria Yuliya Dzyazko, PhD, Prof., Institute of General and Inorganic Chemistry of the National Academy of Sciences of Ukraine Yun-Hwa Peggy Hsieh, PhD, Prof. Emerita, Florida State University, USA Yurii Bilan, PhD, Prof., Tomas Bata University in Zlin, Czech Republic Managing Editor: Oleksii Gubenia, PhD, Assoc. Prof., National University of Food Technologies, Ukraine ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 197 Contents Editorial…………………………………………………………………………… 198 Short Communications............................................................................................ 199 Nadia Levytska, Olga Kotsiubanska Food industry of Ukraine during the Russian invasion: losses, experience, adaptation…………………………………………………………………………... 199 Food Technology...................................................................................................... 207 Andrii Marynin, Vladyslav Shpak, Vasyl Pasichnyi, Roman Svyatnenko, Yevgenia Shubina Physico-chemical and rheological properties of meat pates with corn starch suspensions prepared on electrochemically activated water……………………….. 207 Tatiana Capcanari, Eugenia Covaliov, Aurica Chirsanova, Violina Popovici, Oxana Radu, Rodica Siminiuc Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors……………………………………………………………... 227 Volodymyr Yukalo, Olha Krupa, Kateryna Datsyshyn, Liudmyla Storozh Proteolytic activity of the Carpathian traditional liquid milk coagulant…………… 240 Tamara Nosenko, Diana Zhupanova Comparative study of lipase preparations for enzymatic degumming of sunflower oil…………………………………………………………………………………... 252 Necula Doru, Tamas-Krumpe Octavia, Feneșan Daria, Mădălina Ungureanu-Iuga, Ognean Laurențiu Analysis of the milk raw materials used in the production of Dorna Swiss cheese in different seasons…………………………………………………………………. 265 Food Chemistry…………………………………………………………………… 285 Nadiia Antraptseva, Olena Podobii, Galyna Bila Determination of food additive zinc-cobalt(II) phosphate form resistant to high temperatures………………………………………………………………………... 285 Education and Science News……………………………………………............... 299 Olena Stabnikova, Anastasiia Shevchenko, Viktor Stabnikov, Octavio Paredes-López Utilization of plant processing wastes for enrichment of bakery and confectionery products...................................................................................................................... 299 Abstracts……………………………………………………………..……………. 309 Instructions for authors…………………………………………………............... 315 ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 198 Editorial The Ukrainian Food Journal is published in challenging times to present new research in food science to the world scientific community and contribute to the solving of human nutrition issues. Russian terrorists are destroying the chain of production and transportation of grain products in Ukraine. They are mining fruitful fields, collapsing the agricultural equipment and plundering harvests. Russian missile and drone attacks are constantly destroying grain storage facilities and port infrastructure along the Black Sea and Danube coasts. Russian military blew up the Kakhovka hydroelectric power station, and cargo transportation along the Dnipro including harvested grain now is impossible. Many food industry enterprises were damaged or totally destroyed. In these conditions, Ukrainian scientists continue to work on research related to solving pressing problems of food production. Ukraine appreciates the support of the civilized world. We also appreciate the support of the scientific community and thanks to the support of the Global Harmonization Initiative Association, the updated Editorial Board of the Ukrainian Food Journal has been operating for a year now, the quality of publications and the influence of the Journal are increasing. We gratefully accept the constructive remarks and constantly work on improving of the Journal. We wish our respected authors, members of the editorial board and readers new creative achievements, and sincerely thank for support and attention to Ukrainian Food Journal. We all stand together! Editor-in-Chief, Dr. Olena Stabnikova DOI: 10.24263/2304-974X-2023-12-2-3 https://en.wikipedia.org/wiki/Russian_invasion_of_Ukraine https://www.globalharmonization.net/ ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 199 Food industry of Ukraine during the Russian invasion: losses, experience, adaptation Nadia Levytska, Olga Kotsiubanska National University of Food Technologies, Kyiv, Ukraine Keywords: Ukraine Russian invasion Food safety Losses History Abstract Introduction. During the Russian invasion of Ukraine, numerous industrial facilities were ruined, while food production in the occupied territories was stopped. This led to multifaceted consequences both for the overall food security of the world and for the Ukrainian food industry, as well as for the historical traditions of this industry. Despite the efforts of enterprises to update production, many losses are irreversible. Materials and methods. The methodology is based on the use of comparative research and contextual analysis. Results and discussion. The Russian invasion of Ukraine is a tough challenge in the history of Europe in the 21st century. Although world politics is still hesitant to call it World War III, it is clear that this is a renewal of the Cold War and a great threat to the issue of global nuclear security, as well as global food security. World trade is a single system with mutually influencing, complex relationships, and Ukraine occupies an important place in it. Government policies regarding food safety have always been an integral part of a given country's survival strategy. Historical parallels are crucial for assessing changes in food safety from the 20th century to the very beginning of the 21st – in accordance with new political maps, trade routes, and the development of modern technologies. It is hard to estimate all the losses because of occupied territories and the fact that the war goes on and the situation is unstable. Another crucial question is losses in the case of brands that are the face and proud of Ukrainian food industry. Their traditions, technologies, and sales markets were distinguished achievements during the years of Ukrainian Independence. What is important to realize, this article is a short note only to show a long-term perspective of future historical research on the verge of industrial history, genocide history, and the history of post-colonial studies. Conclusions. The question of losses during the Russian invasion in the Ukrainian food industry is an immediate part of common food safety in the world. Sustainable development of the food industry, uninterrupted supply of food products never should be a question of political or war manipulation. Article history: Received 12.05.2023 Received in revised form 20.06.2023 Accepted 30.07.2023 Corresponding author: Nadia Levytska E-mail: nadejda_ist@ukr.net DOI: 10.24263/2304- 974X-2023-12-2-4 ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 200 Introduction With the beginning of the Russian invasion, Ukraine's food industry faced a difficult challenge. A full count of losses is currently impossible as the war continues, and the constant bombings confirm this. Many enterprises were damaged, while others remained in the occupied territories. Usual chains of supply were interrupted, substantial quantities of finished goods and raw materials were lost, and the economy found itself in a complicated unsteady position. Research and analysis of the current situation of losses, experience and adaptation in the Ukrainian food industry is an important issue from the standpoint of studying the modern history of Ukraine as a part of Europe. Materials and methods The methodology is based on the use of comparative research and contextual analysis. Results and discussion The question of food safety is the first important question that authorities have to deal with during every war. Famine, interrupted ways of supply, and ruined food facilities always were a part of the militant policy of the Aggressor State. History of the XX century, for the first and foremost history of both World Wars full of persuasive examples of that policy. Food rationing system, food dictation of „war “communism, and several aspects of the lend-lease, and especially the food supply of Britain by the USA during the Second World War (WWII) were essential efforts to reassure the population and to gain control of the situation. Genocide as an immediate part of colonialism (Dirk, 2008) also used a measures of famine as a strict measure to break down a resistance. This is the most important thing humanity has to realize, facing the threat of a new Cold War (Nehring, 2023) and recreation of the former bipolar world with the right of strength, not international law. The question of food safety in Ukraine is immediately connected with the question of world food safety because of the place of the Ukrainian State in the world sales market of food and agricultural products. The issue of the Black Sea grain deal first emerged during the meeting, held by UN Secretary-General António Guterres and President of Turkey Recep Tayyip Erdogan in April 2022. A series of diplomatic negotiations, including the broad visit of African leaders to Moscow made obvious that the ability of Ukraine to support usual volumes of export is crucial not only for the Ukrainian economy. Walking back to the historical parallels with the Second World War, it is crucial to stress that parallels could not be full based on two main reasons. First reason is that during the WWII territories of Ukraine were completely occupied, and then taken back by the Soviet Union. Thus, safe or partly safe rear territories were only beyond the area of nowadays Ukrainian State. The second important reason is that the planned economy, which switched off private initiative and business, made the window of opportunity extremely narrow. It is believed that a strong feature of a planned economy is the ability of the State to use all, without exceptions, measures, and sources to renovate required branches. However, the other side of that ability is an unevenness of industrial development, violation of human rights and freedoms, deformation of the agricultural sphere, and waves of famine, immediately connected with the transfer of sources from one direction to another. This approach is brightly exemplified by the famine of 1921–1923 and 1946–1947. In the first case, it is spoken not only about the consequences of military action, ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 201 but about action of special government activities, called «food dictation”, strict monopoly of the state in mastering of food sources. In the second case, we are talking about Stalin's plan for industrial renewal after World War II. It should be noted that the assessment of this as a sure way of rapid recovery after the war is clearly related to the political worldview of the enemy "New Course". Given the increasingly high level, their assessment as an example of effective economic recovery after the war is more a matter of political discourse. Franklin Roosevelt's "New Deal" and Ludwig Erhard’s social economy contained elements of control over state economic processes, but did not abolish or replace their basic laws, as happened in the case of the Soviet Union. Unlike the 40s of the XX century, Ukraine entered the full-scale war as a state with a market economy and developed private initiative. The strong features of private initiative are flexibility, adaptability, speed of response, which in the conditions of martial law is one of the key factors, because exclusively state regulation always has the inertia of a bureaucratic machine. Thus, the main task of the state is not its own recovery, but the creation of appropriate conditions and mechanisms, effective interaction with private business, prevention of criminalization typical of martial law and the emergence of shadow schemes. As of March 30, 2022, Valeriy Heyets, the director of the Institute of Economics and Forecasting of the National Academy of Sciences of Ukraine, assessed the current situation as extremely negative. In the Kyiv, Kharkiv, Sumy, Chernihiv, Donetsk, Mykolaiv, and Kherson regions, it was practically impossible to conduct economic activities, and more than 72 thousand people could lose their jobs in the industry (Heyets, 2022). Compared to other branches of industry, the unprofitability of the food industry ranks third. The total amount of damages is almost 1,040 million US$. This category mainly includes warehouses with significant food stocks. Only the Kyiv region lost a fifth of its warehouse space due to the war, which is about 364,000 m2, including office premises and other buildings on the territory of the complexes (Heyets, 2022). 20 % of bread factories in Ukraine were destroyed. The high-tech enterprise for the production of frozen bakery products near Vyshgorod, Kyiv region, is one of such sad examples. The plant had modern equipment and high hopes for increased capacity in the near future (Lysa, 2022). The Feraxs enterprise was founded in 2011 and produced sausage products, the production capacity of the enterprise is up to 35 tons per day. The company has installed new equipment from leading companies in Austria, Italy, Switzerland and Germany. Because of an enemy projectile hitting the meat processing enterprise "Feraks", which is located in the village of Gogoliv, Kyiv region, a fire broke out (Kyiv Regional Military Administration, 2022). The Makariv Bakery specializes in the production of bakery and confectionery products. On March 7 2022, Russian troops carried out an airstrike on the territory of the state-owned Makariv Bakery. Another loss was the Kherson branch of Danon, a highly efficient factory in Ukraine for the production of dairy and sour milk products of the modern category. According to Ivan Khanas, director of operations, the production of key products was transferred to another plant of the company, located in Kremenchug (Poltava region), as a result of which it was possible to resume production of the main products at the new location within three to five months. However, taking into account the limited capabilities of the current plant, the assortment was partially reduced, and in some cases, the packaging format was changed. The confectionery factory Mondelēz started operations in Ukraine in 1994. It was located in the city of Trostyanets, Sumy region, where 900 people worked, but it was destroyed and looted by invaders (State Environmental Inspection of Ukraine, 2022). No less vivid example is Artemsil, Ukraine's largest salt producer, located in the city of Soledar, Donetsk region. Due the ongoing war, Artemsil was forced to shut down its ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 202 production, which capacity in 2020 was 1.2 million tons of salt. Buildings and equipment were destroyed, the enterprise grew into ruins, and 2,500 local residents linked to the salt production were left without job (Prasad, 2023). In addition to the destroyed plants and factories, there are a number of brands lost due to the occupation. Among them, there are Chumak, Tavria, and Bon Kherson. Of all the above, it should be emphasized that the situation with Chumak is the most painful. The main production facilities of Chumak are located in the temporarily occupied Kakhovka, Kherson region. The manufacturer produced its products under the trademark Chumak. This company is one of the first brands of already independent Ukraine, which has its own traditions and production quality, successfully represented the country on the domestic and import markets. Chumak Company produces ketchup, sauces, tomato paste and pasta products. Since the beginning of the war, the domestic market of 72,000 tons of tomato sauces and pastes has collapsed by 40–45%, while the share of Chumak itself has decreased by 60–70%, since before the war the manufacturer occupied about 20% of the Ukrainian market. The company was forced to stop supplies to countries in Africa, the Middle East and Europe, while the share of exports fell from 25% to zero (Stuka, 2023). Like many other manufacturers from occupied or frontline territories, the company is trying to find a way out through relocation. "Chumak" manufactures its products at competitors' facilities throughout Ukraine and even abroad. Some of the tomato pastes, sauces, and mayonnaises are produced in Lutsk, Kyiv, Zaporizhia, and Ternopil. Despite all efforts during the year of the war, the company's profit in 2022 on the domestic market decreased from 33 mln USD to 11 mln USD (Stuka, 2023). Production at other people's facilities is an attempt not to lose the recognition of popular product brands in supermarkets and the employees who remained in the company. The company has 110 key employees left, out of the 1,200 that worked there before full-scale war broke out. At the beginning of the war, there were also significant problems with the products of other manufacturers. There were no enough tomato paste, ketchups and sauces on store shelves. "Sometimes we had only one brand that response to the need," recalls Auchan Ukraine public relations manager Olena Orlova (Stuka, 2023). One of the reasons is the shortage of tomato paste, which is the basis for the production of ketchups and sauces. It arose due to the occupation of the Kherson region, where tomatoes are grown for processing and making tomato paste. The Agrofusion companies cultivated tomato are also situated on the south of Ukraine in Mykolaiv and Kherson regions. During the invasion in the Mykolaiv region, three Agrofusion factories were destroyed (Stuka, 2023). The Coca-Cola Beverages Ukraine plant in Velyka Dymerka near Brovary, Kiev region, suffered shelling and was under Russian occupation for almost a month. To provide more than 100,000 retail outlets with at least the company's main drink, Coca-Cola began to import it from the Czech Republic and Poland. On March 9, the power plant at the enterprise was destroyed because of shelling. In Ukraine, Coca-Cola has an enterprise where, before the war, 40 types of soft drinks were bottled: branded sodas, water, juice, iced tea, and energy drinks. Among the most famous are Coca Cola, Fanta, Schweppes, Sprite, Rich, BotaniQ, water Bonaqua. More than 5.7 billion liters of beverages come off the lines every year. The plant supplied them not only to the Ukrainian market, but also to Armenia and Moldova. Currently, the plant is resuming work; in particular, exports to Moldova have been resumed. The destruction of Europe's largest poultry farm in Chornobaivka caused huge damage of over 20 mln USD and loss more than 4 million chickens (Ukrlandfarming, 2022). ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 203 Figure 1. Mondelēz after shelling (State Environmental Inspection of Ukraine, 2022) Figure 2. Artemsil before and after shelling (Informator.ua, 2023) Figure 3. Chornobaivka poultry farm lost four million chickens (Suspilne media, 2022) ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 204 Tavria distillery is located in the temporarily occupied territories in Nova Kakhovka, Kherson region. Its portfolio includes such brands as Borysfen, Tavria Premium, Georhiivskyi, Jatone, and AleXX. Tavria's production capacity is 1,400 hectares of vineyard land in the Kherson region. During the season, the enterprise processed about 17,000 tons of grapes. The capacity of the plant's bottling line is 1.6 million liters of wine and cognac per year (Agronews, 2022). AB InBev Efes is one of the leaders of the Ukrainian brewery market, a joint enterprise with the world's largest brewing company Anheuser-Busch InBev. InBev EFES produces the brands Chernihivske, Rogan, Yantar, Staropramen, Stella Artois on the factories located in Chernihiv, Kharkiv, and Mykolaiv and also imports brands Bud, Corona Extra, Stella Artois, Hoegaarden, Leffe InBev Efes products occupied 31.7% of the Ukrainian beer market (Agronews, 2022). Currently, many factories were forced to stop beer production due to bombing or shelling. The facilities of non-alcoholic beverages production Sandora were also partially damaged (Ministry of Infrastructure of Ukraine, 2023). Another recognizable brand that is nowadays not in production is Mivina. The company is located in Kharkiv and its work is now suspended. Before the war, the assortment included more than 42 types of products. In addition to vermicelli, the factory produced soy sauces and seasonings. The products were supplied to all supermarket chains. More than 40% of products were exported to the countries of the European Union and the whole world. With the beginning of large-scale shelling, work stopped, products from warehouses were distributed to volunteers in agreement with the company's management. According to the Minister of Agrarian Policy and Food of Ukraine, Mykola Solskyi, 470,000 hectares of agricultural land in Ukraine now require inspection and demining. So far, only 17.5% of the mined territories have been surveyed, of which 57,000 hectares are for agricultural purposes. Even more questions are caused by the consequences of the environmental disaster from the explosion of the Kakhovka Hydroelectric Power Plant. Losses of cultivated areas, pollution, water supply problems, erosion of cattle burial grounds, soil and water pollution. Many settlements are still flooded. In many cases, the functioning of enterprises in the front- line and front-line territories is not possible. On the left bank of the Kherson region, as a result of the explosion of the Kakhovka Hydroelectric Power Plant, 107 hydrotechnical structures of the State Agency of Land Reclamation and Fisheries of Ukraine were flooded and completely destroyed (Ministry of Agrarian Policy and Food, 2023). The victim of the disaster was the only state sturgeon farm in Ukraine - Production- experimental Dnipro Sturgeon Breeding Plant named after Academician S.T. Artichoke (Pavlysh, 2023). According to the Institute for Economic Research and Policy Consulting, the food industry is one of the few industries maintaining production compared to its critical decline in the metallurgical, chemical, and construction materials industries (Angel and Gulyk, 2022). The analysis of the current state of the Ukrainian food industry and the conducted historical analogies allow us to draw the following conclusions. The adaptability and flexibility of the market system made it possible to avoid total starvation or limited use of food resources. In most territories, except for the front-line ones, it was possible to preserve the post-war production volumes and assortment. ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 205 Figure 4. Consequences of Kakhovka Dam destruction (Ecopolitic.com.ua, 2023; Reuters.com, 2023) Figure 5. Kherson sturgeon breeding plant (Ministry of Agrarian Policy and Food, 2023) At the same time, the situation with the front-line, occupied territories and territories that suffered the consequences of the explosion of the Kakhovka Hydroelectric Power Plant remains steadily difficult. A large part of the lost or temporarily non-functioning enterprises, preserving ancient production traditions, represented Ukrainian products on the world and domestic markets. Most enterprises try to correct the situation with the help of relocation. Moral motivation is also of great importance in the reconstruction and functioning of enterprises, food supply of territories. A significant number of entrepreneurs are involved in the volunteer movement, and there are a number of examples of direct support for the population of the frontline areas. ─── Short Communications ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 206 References Agronews. (2022), The list of products that disappeared from the shelves due to the war was announced, Available at: https://agronews.ua/news/ozvucheno-perelik-produktiv-yaki-znykly- z-polycz-cherez-vijnu Damaged in UA. (2023), Available at: https://damaged.in.ua Dirk M. (2008), Empire, colony, genocide, Berghann books, New York. Angel Ye., Gulyk A. (2022), How the Ukrainian industry dealing with war challenges, Available at: https://zn.ua/ukr/promyshliennost/jak-ukrajinska-promislovist-dolaje-vojenni-vikliki.html Heyets V. 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(2022), Information on the negative impact on the environment because of the actions of the Russian occupiers on the territory of PJSC "Mondelēz Ukraine", Available at: https://www.facebook.com/hashtag/%D1%88%D1%82%D0%B0%D0%B1%D0%B4%D0% B5%D1%96/?source=feed_text&epa=HASHTAG Stuka N. (2023), Chumaks way, Available https://forbes.ua/company/chumatskiy-shlyakh-110- spivrobitnikiv-z-1200-padinnya-na-70-chastki-rinku-ta-vitorgu-yak-vizhivae-virobnik- ketchupiv-ta-konservatsii-chumak-z-kakhovki-09022023-11622 Stuka N. (2023), War caused deficit, Available at: https://forbes.ua/inside/viyna-povertae-defitsit- chumak-chernigivske-coca-cola-i-pepsi-znikayut-z-polits-supermarketiv-yaki-produkti-shche- v-zoni-riziku-04052022-5811 Ukrlandfarming. (2022), Press service of "Ukrlandfarming", Available at: https://suspilne.media/238480-zbitki-vid-znisenna-vijskovimi-rf-ptahofabriki-cornobaivska- stanovlat-800-miljoniv-griven Reuters.com (2023), Available at: https://www.reuters.com/authors/sergiy-chalyi https://damaged.in.ua/ https://zn.ua/ukr/promyshliennost/jak-ukrajinska-promislovist-dolaje-vojenni-vikliki.html http://dspace.nbuv.gov.ua/handle/123456789/185175 http://businessua.com/produkti-harchuvannya/83042yak-vistoyali-ukrainski-harchovi-pidpriemstva-pid-chas-viini.html http://businessua.com/produkti-harchuvannya/83042yak-vistoyali-ukrainski-harchovi-pidpriemstva-pid-chas-viini.html https://t.me/s/kyivoda?before=2030 https://landlord.ua/news/v-ukraini-blyzko-20-khlibozavodiv-zruinovani-abo-ne-vidnovyly-vyrobnytstvo/ https://landlord.ua/news/v-ukraini-blyzko-20-khlibozavodiv-zruinovani-abo-ne-vidnovyly-vyrobnytstvo/ https://minagro.gov.ua/news/107-gidrotehnichnih-sporud-derzhribagentstva-zatopleno-na-livoberezhzhi-hersonshchini https://minagro.gov.ua/news/107-gidrotehnichnih-sporud-derzhribagentstva-zatopleno-na-livoberezhzhi-hersonshchini https://www.epravda.com.ua/news/2023/06/7/700917/ https://forbes.ua/news/artemsil-zibrala-585-mln-grn-vid-prodazhu-soli-mits-ukrainska-kamyana-na-droni-dlya-gur-27032023-12646 https://forbes.ua/news/artemsil-zibrala-585-mln-grn-vid-prodazhu-soli-mits-ukrainska-kamyana-na-droni-dlya-gur-27032023-12646 https://www.facebook.com/hashtag/%D1%88%D1%82%D0%B0%D0%B1%D0%B4%D0%B5%D1%96/?source=feed_text&epa=HASHTAG https://www.facebook.com/hashtag/%D1%88%D1%82%D0%B0%D0%B1%D0%B4%D0%B5%D1%96/?source=feed_text&epa=HASHTAG https://forbes.ua/inside/viyna-povertae-defitsit-chumak-chernigivske-coca-cola-i-pepsi-znikayut-z-polits-supermarketiv-yaki-produkti-shche-v-zoni-riziku-04052022-5811 https://forbes.ua/inside/viyna-povertae-defitsit-chumak-chernigivske-coca-cola-i-pepsi-znikayut-z-polits-supermarketiv-yaki-produkti-shche-v-zoni-riziku-04052022-5811 https://forbes.ua/inside/viyna-povertae-defitsit-chumak-chernigivske-coca-cola-i-pepsi-znikayut-z-polits-supermarketiv-yaki-produkti-shche-v-zoni-riziku-04052022-5811 https://suspilne.media/238480-zbitki-vid-znisenna-vijskovimi-rf-ptahofabriki-cornobaivska-stanovlat-800-miljoniv-griven https://suspilne.media/238480-zbitki-vid-znisenna-vijskovimi-rf-ptahofabriki-cornobaivska-stanovlat-800-miljoniv-griven ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 207 Physico-chemical and rheological properties of meat pates with corn starch suspensions prepared on electrochemically activated water Andrii Marynin, Vladyslav Shpak, Vasyl Pasichnyi, Roman Svyatnenko, Yevgenia Shubina National University of Food Technologies, Kyiv, Ukraine Keywords: Starch Meat pate Rheology Viscosity Electrochemically Activated water Abstract Introduction. The aim of the study was to determine the influence of electrochemically activated water application on the rheological properties of corn starch suspensions and pates prepared with them. Materials and methods. Corn starch suspensions were prepared on artesian water, which was activated by electrochemical treatment on a diaphragm electrolyzer. Physico-chemical characteristics of electrochemically activated water were determined using a Palintest 7500 photometer. Morphological studies of starch granules were carried out by scanning electron microscopy, and granulometric composition was determined by laser diffraction method. The rheological indicatorss of starch suspensions and pates were studied using a Kinexus Pro+ rheometer. Results and discussion. The physico-chemical characteristics of electrochemically activated water except pH met the requirements of the European Parliament and Council Directive on the quality of water intended for human consumption. The water absorption capacity of starch when preparing its suspensions on a catholyte (obtained by passing a direct electric current through water in the cathode chamber of an electrolyzer) decreased by 26%, and when prepared on an anolyte (obtained in the process of water oxidation reactions on the anode) increased by 18%. The moisture holding capacity of hydrated starch decreased by 10% when using catholyte, and increased by 36% when using anolyte. Electrochemically activated water had a significant effect on the rheological characteristics of starch suspensions: with an increase in the percentage of complex shear strain, the shear stress increased proportionally for samples of suspensions made on electrochemically activated water. The viscoelastic properties of starch suspensions prepared using electrochemically activated water both at 25 ℃ and at 68 ℃ tended towards an ideally elastic gel, that is, they had more elastic structure than the control samples. Under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). The maximum value of the moisture binding capacity of pates was observed when using a starch suspension prepared on anolyte. The best values of rheological characteristics of pates were obtained when using starch suspension with 2% starch prepared on anolyte. Conclusions. Electrochemically activated water had a significant effect on the physicochemical and rheological properties of semi-finished products, in particular corn starch suspensions, and pates prepared with them, and contributed to better structuring of the studied food systems. Article history: Received 30.11.2022 Received in revised form 21.04.2023 Accepted 30.06.2023 Corresponding author: Andrii Marynin E-mail: andrii_marynin@ ukr.net DOI: 10.24263/2304- 974X-2023-12-2-5 ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 208 Introduction Water is a part of any raw material used in food industry. It is often the main component of a food product and determines its properties. Electrochemical treatment of water to give it new valuable for preparation of food qualities belongs to new environmentally friendly technologies (Ivanov et al., 2021). When a direct electric current is passing in the cathode chamber of the electrolyzer, water is saturated with products of electrochemical reactions such as hydroxide ions, hydrogen, metal hydroxides, which are formed from water-soluble salts, resulting in activated water, defined as a catholyte (Figure 1). Figure 1. Scheme for the process of electrochemical activation of water At the anode, water is oxidized with subsequent release of oxygen and chlorine gas, and the resulting liquid is called anolyte (Jiang et al., 2021). The catholyte, which consists of negatively charged OH– ions and H2 molecular hydrogen formed in the electrolysis process, received a negative potential. Anolyte is obtained in the process of electrolysis near the positive electrode, the anode, where oxidants are accumulated, and as a result a positive oxidation-reduction potential (ORP) is formed. These are primarily positively charged ions (cations) of hydrogen H+, as well as hypochlorous acid HClO, oxygen O2, and hydrogen peroxide H2O2 (Wulan and Notodarmojo, 2020). Redox reactions are the basis of life on Earth (Scheibe et al., 2011). Water is responsible for redox processes, as the main solvent (in the chemical sense) and as the main structural element of the body (in the biological sense). The redox potential of the internal medium of a healthy person is always below zero and ranged from -90 to -225 mV (Matsiyevska, 2017), but for industrially purified artesian water – from +100 to +400 mV. Such differences in the ORP of water means that the activity of electrons in the internal medium of the human body is much higher than the activity of electrons in artesian water. To use water rationally in exchange processes of the body, it must be conditioned according to ORP values, which are achieved by applying electrochemical activation technologies (Goncharuk et al., 2010). ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 209 In food products, water is used not only for adding to the recipe in its pure form, but also for the preparation of semi-finished products, such as starch suspensions. Starch is a part of the most food products; in addition, it is widely applied as an emulsifier. Starch could be in native or modified forms. Native starch is obtained in the process of wet grinding of grain, and modified starches are obtained from native starch by chemical or physical methods. Starch in its native form has certain limitations compared to modified starch: the lower the hydration level, lower thermal stability, lower shear resistance, and higher retrogradation rate (Dru et al., 2018; Kaur et al., 2019). During the preparation of food products, starches are subjected to mechanical action, as a result of which their rheological characteristics change, which have a significant impact on the quality of the finished product, in particular on its structural and mechanical properties, such as consistency, water-retaining and moisture-binding capacity (Montes et al., 2022). To modify corn starch, its suspension is treated with heat, which means heating the suspension before the start of gelatinization. As an environmentally friendly modification method, this method attracts much attention because it involves only water and heat without the use of chemical reagents (Guo et al., 2020). Compared to native starch, heat-treated starch is better for use in the recipes of hard-to-digest foods, namely meat and pasta products, and canned food (Chung et al., 2009). Meat pates are popular, widely demanded products, the formulation of which includes corn starch to regulate their structural and mechanical properties (Song and Jane, 2000). Electrochemical water treatment is used to convert water into a metastable excited state. This technology is one of the most accessible methods, which is based on a unipolar electrochemical effect on water (Li et al., 2023). The use of electrochemically activated water (anolyte or catholyte) to prepare suspension of thermally modified starch can change its rheological properties, which will allow it to regulate the quality of food products. The aim of the present study was to determine the influence of electrochemically activated water on the rheological characteristics of corn starch suspensions and pates prepared with them. Materials and methods Obtaining electrochemically activated water Electrochemically activated water was obtained using diaphragm electrolyzer by electrochemical treatment of artesian water with initial characteristics of pH 6 and ORP +224 mV. After setting the operating mode of the electrolyzer, two experimental water samples were obtained: catholyte with ORP -542±20, pH 10 and anolyte with ORP +767±15, pH 3. The required amount of water consumption was set at the level of 18 l/h. Determination of physico-chemical characteristics of electrochemically activated water Samples of waste were taken from containers that were previously washed with the same water to minimize the error. Physical and chemical parameters were determined using the Palintest 7500 photometer. Test tubes with a volume of 10 ml were filled with a water sample and Palintest water test tablets were added for each type of element: Mg, Fe, Mn, Cl, F, Al, K, NO2, NO3, PO4, and SiO2. After that, it was left at room temperature for a certain ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 210 time to fully develop color. Results were recorded on the photometer display (Al-Mahrabi et al., 2021). Determination of pH. Determination of pH of water was carried out using an I-160MI ionometer by potentiometric method of measurement. Water was added to a clean, dry glass up to the mark of 40 cm3, the electrodes were immersed in it, and after 10-15 s the indicators were taken on the scale of the device (Lahav et al., 2001). Determination of redox potential. Redox potential was measured using an Oakton ORP Tester 10 (Cole-Parmer, UK). The principle of the method was based on measuring the potential difference on two electrodes (Pt-electrode and a reference electrode with a double Ag/AgCl connection). Resolution was ±1 mV with accuracy ±2 mV. The electrode was placed in a fixed position with the sample above the bottom of the container. The output signal was established within 5 minutes (Tantra et al., 2012). Determination of electrical conductivity. The electrical conductivity of water was measured by inducing a small alternating current through a precise volume of the studied liquid. Readings were recorded with a measuring device (Mccleskey et al., 2011). Preparation of starch suspensions Corn starch produced by AS GROUP, LLC (Ukraine) was used for the research. Suspensions were prepared in the ratio of corn starch: water as 1:10 at water temperature t = 23±2 ºС (the temperature at which starch modification began) and kept for 2 hours to ensure starch hydration. The control was a sample of starch suspension on artesian water. Water absorption capacity of starch To determine the water absorption capacity (WAC), 0.5 g of starch was dispersed in 50 ml of distilled water and left for 30 min at room temperature in pre-weighed centrifuge tubes. The obtained suspension was centrifuged for 30 min at 3500 rpm. The upper layer with water was removed and dried for 25 min at a temperature of 50 ºС to remove excess moisture. Then it was re-weighed. WAC was expressed in %, which was determined by the formula: WAC = [(W2 – W1)/Ws]⸱100, where W1 is the weight of the test tube with a dry sample; W2 is the weight of the sample with the tube after centrifugation; Ws is the weight of the sample. Moisture retaining capacity of starch To determine the moisture retaining capacity (MRC), 0.5 g of starch was dispersed in 50 ml of distilled water and left for 30 minutes at room temperature in a heat-resistant glass. The suspension was subjected to heat treatment with constant stirring for 30 min to a temperature in the center of 95±2 ºС, cooled to a temperature of 10±2 ºС, placed in pre- weighed centrifuge tubes and centrifuged for 30 min at 3500 rpm. The upper layer with water was removed and dried for 25 min at a temperature of 50 ºС to remove excess moisture and re-weighed. ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 211 MRC was expressed in %, which was determined by the formula: MRC = [(W2 – W1)/Ws]⸱100, where W1 is the weight of the test tube with a dry sample; W2 is the weight of the sample with the tube after centrifugation; Ws is the weight of the sample. Determination of morphology and granulometric composition of starch grains Morphology and surface relief of starch granules were studied by scanning electron microscopy using a Tescan MIRA 3 LMU microscope (Niamat et al., 2019). The sample was applied to a conductive carbon substrate and coated with a 30 nm layer of gold using a PECS 682 precision sputtering system. When measuring, an area with a field of view of 1.5 mm was selected. The study of the dispersed composition of starch powder was carried out using a laser particle size analyzer (Bettersizer 2600; Dandong Baxter Instrument Co., Ltd., China) in the dry dispersion mode, using the laser diffraction method (Changgao et al., 2022). Determination of rheological indicators of starch suspensions Determination of the rheological indicators of corn starch suspensions was carried out on a Kinexus Pro+ rheometer. Starch Paddle Plastic 2 Blade geometry was used – a coaxial cylinder with a paddle stirrer (PC34 SL0007 SS) mounted on a vertical shaft. Suspensions were analyzed at the temperature at which the modification of starch began – 25 ºС, and at the temperature of gelatinization of corn starch – 68 ºС. The suspension was placed in a cylinder to a height of 70 mm; the stirrer was lowered and brought to a temperature of 25 ºС. The complex shear stress (σ), shear viscosity (ƞ), phase angle (ϭ) was determined depending on the change in the complex shear strain with its gradual increase (0 – 100%). Each step was maintained until a steady state was reached in a minimum time. Similarly, the experiment was conducted after heating the suspension to 68 ºС (Alvarez et al., 2015). Preparation of meat pates Onions and carrots were peeled and sent for grinding; the liver was washed with cold water and cut into pieces, blanched at a temperature of 98-100 ºС for 15-30 minutes, cooled; wheat flour bread was soaked in milk; chicken eggs were washed, the starch suspension was prepared in a starch:water ratio of 1:10. The prepared raw materials were loaded into a mixer and crushed until a homogeneous mass was obtained. Pates were packaged in glass jars, which were loaded into equipment for pasteurization. After that, they were cooled and labeled. Determination of rheological characteristics of meat pates Determination of the rheological characteristics of pates was carried out on a Kinexus Pro+ rheometer (Malvern Instruments Ltd., Great Britain). The geometry used was a circular plate with a diameter of 40 mm (PU40 SR5040 SS: PL61 ST), fixed on a vertical shaft. The prepared sample was placed on the lower platform; the shaft with the plate was lowered to a gap of 1 mm. The complex shear stress (σ), shear viscosity (ƞ), phase angle (ϭ) was ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 212 determined depending on the change in the complex shear strain with its gradual increase (0 – 100%). Each step was maintained until a steady state was reached in a minimum time (Marynin et al., 2023). Determination of the moisture binding capacity of meat pate To determine the moisture binding capacity of pates, the moisture content in the product was previously determined. Moisture content was determined by drying 5 g sample to constant weight at a temperature of 105 ºС. The moisture binding capacity relative to the moisture content (MBCm) and to the weight of the sample (MBCs) was determined by pressing 0.30 g of minced meat and calculating the ratio of the area of the wet spot to the weight of the minced meat or moisture in the sample (Strashynskiy et al., 2016). The size of the wet spot (external) was calculated by the difference between the total area of the spot and the area of the spot formed by minced meat. It was experimentally established that one cm2 of the area of a wet filter spot corresponded to 8.4 mg of moisture. The mass fraction of bound moisture in the samples was calculated by the formulas: MBCs = (М – 8.4S) ·100/m0 MBCm = (М – 8.4S) ·100/М where М is the total weight of moisture in the sample, mg; S is the wet spot area, mg; m0 is the weight of minced meat, mg. Statistical analysis All experiments were performed in three replicates. Results were shown as mean ± standard deviation. Statistical analysis was performed using the XLstat software (version 2020). Results and discussion Physico-chemical characteristics of electrochemically activated water Physico-chemical characteristics of water, as a component of food products, were important from the point of view of its safety and quality. The determined characteristics were compared with norms for artesian water (The Drinking Water Directive, 2020) (Table 1). Electrical conductivity was determined as a measure of electrolytic properties of water. In the catholyte, the value was higher by 19.1% than in the control, in the anolyte it was lower by 17.0%. These data correlated with water hardness values: in the unfiltered catholyte obtained after passing artesian water through the electrolyzer, both hardness and electrical conductivity were higher than for the control. This is explained by the presence of Ca2+ and Mg2+ salt ions, which have the ability to conduct an electric current. The level of total hardness of the water samples correlated with the obtained data on the content of calcium and magnesium, which, together with other minerals were present in both artesian and electrochemically activated water (Table 2). ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 213 Table 1 Physico-chemical characteristics of water Characteristics Type of water Artesian Catholyte Anolyte рН 7.34±0.1 10.15±0.1 3.16±0.1 Total hardness, mmol/l 2.42±0.1 Unfiltered – 4.02±0.1 Filtered – 2.12±0.1 2.06±0.1 Total alkalinity, mmol/l 4.6±0.1 4.7±0.1 4.0±0.1 Electrical conductivity, μS/cm 470±1.1 560±10 390±10 RP, mV 246±10 -562±20 767±15 Table 2 Сontent of mineral substances in water Mineral substances Content of mineral substances, mg/l, in water Artesian Catholyte Anolyte Calcium (Са) 56.40±0.1 Unfiltered – 113.60±0.1 Filtered – 37.60±0.1 45.60±0.1 Magnesium (Mg) 24.0±0.1 28.0±0.1 22.0±0.1 Total iron (Fe) 0.02±0.0001 Not found 0.01±0.00001 Manganese (Mn) 0.001±0.00001 Not found 0.002±0.00001 Chlorine (Сl) 17.5±0.1 1.7±0.001 15.5±0.1 Fluorine (F) 0.24±0.001 0.19±0.0001 0.38±0.0001 Aluminum (Аl) 0.16±0.001 0.097±0.0001 0.16±0.0001 Potassium (К) 3.2±0.01 6.8±0.1 2.3±0.01 The content of total iron in the electrochemically activated water decreased: in the anolyte by 50%, and it was not detected in the catholyte. Since the content of Ca2+ and Mg2+ salt ions in the anolyte was lower than in the control, its electrical conductivity was also lower (Table 1). The content of oxides in the studied water samples is given in Table 3. Table 3 The content of oxides in water Oxides The content of oxides in water, mg/l Artesian Catholyte Anolyte Nitrites (NО2 -) 0.02±0.0001 0.017±0.0001 0.007±0.0001 Nitrates (NО3 -) 2.79±0.01 1.16±0.01 3.34±0.01 Phosphates (РO4 3-) 0.09±0.0001 0.05±0.0001 0.15±0.0001 Silicon (SiO2 -) 12.25±0.1 13.0±0.1 16.0±0.1 ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 214 The content of nitrites in water after its electrochemical treatment decreased significantly, namely by 15% in catholyte and 65% in anolyte compared to artesian water. The content of sulfates in the anolyte was lower by 33.3%, and no sulfates were detected in the catholyte. Chloride content in catholyte was significantly lower than in artesian water – by 90.3%, and in anolyte by 11.4%. This was because inorganic compounds, including toxic ones (nitrites and sulfates), underwent cathodic and anodic oxidative destruction, and strong inorganic oxidants, including chlorine, were inactivated during chemical reactions (Lu and Zhang, 2022). Electrochemically activated water with acidic (anolyte) and reducing (catholyte) properties will have a positive effect on the rheological indicators of the semi-finished products with it. When using water for the preparation of starch suspensions and their subsequent use in the formulation of food products, it was important to determine the morphological features and relief of the surface of starch grains. In the study of starch by scanning electron microscopy, lamellar large and rounded small grains with a porous surface were found in the form of granules of various shapes and sizes (Figure 2a), which was confirmed by the distribution of particles obtained by laser diffraction (Figure 2b). a b Figure 2. Scanning electron microscopy of corn starch granules and particle size distribution To characterize the size distribution of particles, the values D10, D50 and D90 were used, which were equivalent volume diameters at 10%, 50% and 90% of the total volume, respectively. The analysis of the obtained results of particle size distribution indicated the polydispersity of the system and the wide distance between the D10 and D90 points (Table 4). ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 215 Table 4 Particle size distribution Sample D10, µm D50, µm D90, µm Specific surface area SSA, m2/kg Corn starch 102±5 270±5 1364±8 11.22±1 Note: Each value is the mean of triplicate measurements ± SD. Depending on the type of water used, hydrated starch will have different functional and technological properties. So, when using activated water for the preparation of starch suspensions in the case of catholyte, the water-absorbing capacity of starch decreases by 26%, and when prepared on anolyte, it increases by 18%. Therefore, when using anolyte, the amount of added water in the formulation for the manufacture of products with starch suspensions should be increased (Figure 3). When using catholyte to obtain a suspension of starch, the water-holding capacity of starch is reduced by 10%, and anolyte is increased by 36%. Such changes are explained by different acidity of aqueous media, and the salts present in catholyte prevent its absorption of catholyte by starch granules (Han et al., 2009). Figure 3. Functional and technological properties of hydrated starch depending on the water used The use of electrochemically activated water can be effective in controlling the structure-forming and thickening properties of starch. During the technological processes of manufacturing food products, mechanical work is applied (transactions of mixing, molding), as a result of which the structure of starch grains is deformed. The effect of electrochemically activated water (catholyte and anolyte) on the change in the rheological characteristics of corn starch suspensions at different temperatures was determined. 0 100 200 300 400 500 600 700 % artesian water catholyte anolyte Water absorption capacity Moisture retention capacity ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 216 The dependence of the change in the complex shear stress (σ) of corn starch suspensions on the complex shear strain (Y) is shown in Figure 4. It was found that with an increase in the percentage of shear strain, the shear stress increased proportionally for all samples. Moreover, for the suspension of corn starch on the catholyte at 25 ºС, this change was the most rapid (0–2.5 Pa), somewhat less on the anolyte (0–2 Pa), and in the control with artesian water – 0–1 Pa. When the temperature of gelatinization (68℃) was reached, the change in the complex shear stress were much lower, but the trend of the change remained: the least rapid increase in the complex shear stress was observed for the control – 0–0.4 Pa, for suspensions on the catholyte and anolyte, this indicator was slightly higher, however practically coincided in the entire range of action of shear deformation – 0–0.6 Pa and 0–0.7 Pa, respectively. The change in the viscous properties of the starch suspension estimated by the index of complex shear viscosity during deformation is shown in Figure 5. It was established that the complex shear viscosity of all samples decreased in the entire range of deformation influences. The initial values for the samples on the catholyte and anolyte at 25 ºС and at 68 ºС were higher than the corresponding values of these parameters for the control sample. Moreover, this tendency was observed in the entire range of deformations, because viscous properties were manifested to a greater extent in the case of preparation of starch suspension on electrochemically activated water. This was explained by the fact that the nature of the contact of hydrophilic groups changed, namely, the contact zone between swollen starch granules decreased, which provided more opportunities for starch to bind water molecules (Chen et al., 2020; Chen et al., 2018). Figure 4. Dependence of the change in the complex shear stress (σ) of corn starch suspensions at temperatures of 25 ºС and 68 ºС, prepared with electrochemically activated water, on the complex shear strain (Y) 0 10 20 30 40 50 60 70 80 90 100 0.00 0.25 0.50 0.75 1.00 1.25 1.50 1.75 2.00 2.25 2.50 C o m p le x s h ea r st re ss , σ ( P а) Complex shear deformation, Y (%) control at 25 °C anolyte at 25 °C catholyte at 25 °C control at 68 °C catholyte at 68 °C anolyte at 68 °C ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 217 Figure 5. Dependence of shear viscosity of corn starch suspensions at temperatures of 25 ºС and 68 ºС, prepared with electrochemically activated water, on the complex shear strain (Y) To characterize the effect of electrochemically activated water on the viscoelastic properties of starch suspensions, the change in the phase angle was determined, which is the angle between the light incident on the object and the reflected light (Figure 6). The phase angle of the suspension on the catholyte at 25 ºС is lower than on the anolyte and with artesian water: 29.13º, 34.28º and 51.29º, respectively, in the absence of deformation. At the temperature of pasteurization, the sample with artesian water also had the highest value - 55.46º, but the values of the phase angle of the samples on the catholyte and anolyte coincided - 39.05º, and this trend was observed in the entire range of deformation influence. The values of the phase angle of the suspensions on the catholyte and anolyte both at 25 ºС and at 68 ºС tended to 0 (ideally elastic gel), that is, they had more elastic structure than the control samples. At the same time, with the effect of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). Changes in functional and technological and rheological indicators of starch suspensions when using electrochemically activated water should affect the properties of pates with their content, in particular, functional and rheological indicators. Determination of the moisture binding capacity of the pates in relation to the weight of the sample (MBCs) and the weight of moisture in the sample (MBCm) showed that the anolyte had greater influence on the studied indicators (Table 5). 0 10 20 30 40 50 60 70 80 90 100 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 S h ea r v is co si ty , ƞ ( P а⸱ s) control at 25 °C anolyte at 25 °C catholyte at 25 °C control at 68 °C catholyte at 68 °C anolyte at 68 °C Complex shear deformation, Y (%) ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 218 Figure 6. Dependence of the phase angle during the study of suspensions of corn starch at temperatures of 25 ºС and 68 ºС, prepared with electrochemically activated water, on the complex shear deformation Table 5 Moisture binding capacity (MBC) of the pates Moisture binding capacity Type of water used Artesian Catholyte Anolyte 2% corn MBCs before pasteurization, % 67.61 70.02 100 MBCs after pasteurization, % 66.95 68.66 100 MBCs after 21 days after pasteurization, % 58.65 62.28 93.79 MBCm before pasteurization, % 96.29 96.12 100 MBCm after pasteurization, % 96.59 94.33 100 MBCm after 21 days after pasteurization, % 90.95 91.45 96.47 5% corn MBCs before pasteurization, % 70.59 87.57 86.25 MBCs after pasteurization, % 86.36 90.00 73.71 MBCs after 21 days after pasteurization, % 70.88 83.10 71.27 MBCm before pasteurization, % 73.83 88.80 96.70 MBCm after pasteurization, % 98.76 90.00 96.85 MBCm after 21 days after pasteurization, % 94.90 94.67 96.06 0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 90 100 25 30 35 40 45 50 55 60 65 70 75 80 P h as e an g le , ϭ ( °) control at 25 °C anolyte at 25 °C catholyte at 25 °C control at 68 °C catholyte at 68 °C anolyte at 68 °C Complex shear deformation, Y (%) ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 219 With the content of 2% starch in the suspension on the anolyte and catholyte, the MBCs of the pates increased by 32.39% and 2.41% before pasteurization, compared to the control, and by 33.05% and 1.71% after pasteurization. When using anolyte, this indicator reached a maximum value of 100%. Electrochemically activated water helped to increase the hydrophilic properties of starch granules and slowed down their reduction over time (Akua et al., 2022). An increase in the proportion of starch helped to increase the moisture binding capacity of the pates in relation to the weight of the sample. In the samples of pates with 2% starch in the suspension on the anolyte, the moisture binding capacity of the pate in relation to the mass of moisture in the sample increased by 3.71% before pasteurization, compared to the control, the catholyte almost did not affect the value of this indicator. After pasteurization of pate on the anolyte, the moisture binding capacity in relation to the mass of moisture in the sample reached 100%, on the catholyte it decreased by 2.26% compared to the control. In the process of storage, MBCs and MBCm decreased in all samples. However, in pates with electrochemically activated water, the percentage of reduction was lower, compared to the control, which indicated better moisture binding and preservation of the texture of the products. When starch suspension was used in the production of pates, the food system was partially distorted. Studies of the dependence of the change in the complex shear stress of pates with a suspension of corn starch on the complex shear deformation showed that with an increase in the percentage of deformation, the shear stress increased proportionally for all samples (Figure 7). Moreover, for samples with the suspension with 2% starch, this change was the most rapid in the control – 33–1623 Pa, somewhat less in the anolyte – 21–1156 Pa, and in the catholyte – 18–946 Pa. With an increase in the concentration of corn starch in the suspension, the values of the complex shear stress of the pates was significantly lower and the trend changed: the least rapid increase in the complex shear stress was observed for the control – 3–232 Pa, for pates with suspensions on the anolyte and catholyte this indicator was slightly higher – 5–305 Pa and 8–596 Pa respectively. The nature of the curves of these samples tended to samples of pure starch. However, the values of shear stress in the same strain range for pate samples were much larger: in the range of 3–1623 Pa compared to 0–2.5 Pa for samples of starch suspensions. This was explained by a change in the structure of the studied systems, namely an increase in viscosity and density (Amann-Winkel et al., 2013). In the process of storage, the complex shear stress decreased in all samples, which was explained by the fact that the pate structure became less strong over time and broke down faster at smaller deformations. The change in the viscous properties of pates was determined by the index of shear viscosity during the deformation process (Figure 8). Shear viscosity of all samples decreased in the entire range of deformation influences. The initial values for samples of pates with 2% starch in suspension were higher than the corresponding values of these parameters for pates with 5% starch in suspension: on artesian water, anolyte and catholyte – 5290 Pa·s, 3316 Pa·s and 2925 Pa·s, respectively compared to 472 Pa·s, 878 Pa·s and 1409 Pa·s for samples with 5%. In samples with 2% starch, the control had the highest values of shear viscosity in the entire range of deformations. Moreover, the systems did not stabilize until the end of the deformation influences both with suspensions on artesian and electrochemically activated water. This was due to the fact that with a low starch content, suspensions couldn’t provide a stable pate viscosity, despite their strength (Montes et al., 2022). However, in this case, electrochemically activated water affected to a greater extent the nature of the contact of hydrophilic groups, which provided more opportunities for starch to bind water molecules. ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 220 а b Figure 7. The dependence of the change in the complex shear stress of pates with different concentrations of corn starch in the suspension prepared with electrochemically activated water on the complex shear strain: а – after pasteurization; b– after 21 days after pasteurization 0 20 40 60 80 100 0 200 400 600 800 1000 1200 1400 1600 1800 2000 C o m p le x s h ea r st re ss , σ ( P а) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte 0 20 40 60 80 100 0 200 400 600 800 1000 1200 1400 1600 1800 2000 C o m p le x s h ea r st re ss , σ ( P а) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 221 а b Figure 8. The dependence of the change in the shear viscosity of pates with different concentrations of corn starch in the suspension prepared with electrochemically activated water on the complex shear strain: а – after pasteurization; b– after 21 days after pasteurization 0 20 40 60 80 100 0 1000 2000 3000 4000 5000 S h ea r v is co si ty , ƞ ( P а⸱ s) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte 0 20 40 60 80 100 0 1000 2000 3000 4000 5000 S h ea r v is co si ty , ƞ ( P а⸱ s) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 222 а b Figure 8. The dependence of the change in the phase angle duting pates investigation with different concentrations of corn starch in the suspension prepared with electrochemically activated water on the complex shear strain: а – after pasteurization; b– after 21 days after pasteurization 0 20 40 60 80 100 10 20 30 40 50 60 70 80 P h as e an g le , ϭ ( °) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte 0 20 40 60 80 100 10 20 30 40 50 60 70 80 P h as e an g le , ϭ ( °) Complex shear deformation, Y (%) control with 2% starch control with 5% starch with 2% starch on anolyte with 5% starch on anolyte with 2% starch on catholyte with 5% starch on catholyte ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 223 In samples of pates with a suspension with 5% starch, the trend was opposite: the lowest values of shear viscosity over the entire range of deformation were in the control sample, slightly higher with suspensions on the anolyte and catholyte. However, the change of the investigated parameter was not as rapid as for samples with 2% starch. This was explained by the lower strength of the system (Boonkor et al., 2022). Pates acquired a stable viscosity after 80% deformation, both with artesian and with electrochemically activated water. In the process of storage, the shear viscosity increased in all samples, which correlated with the change values of this indicator depending on the change in the shear rate and was explained by the decrease in the strength of the pate system over time. To characterize the effect of electrochemically activated water on the viscoelastic properties of pates and their internal structure, the change in the phase angle was determined, which was the angle between the light falling on the object and the light reflected from it (Figure 9). The curves of changes in the phase angle of pate samples were completely different in nature from the curves of pure suspensions, which indicated the influence of the formulation components on this indicator and the influence of electrochemically activated water on the structure of the pates. The internal structure of the pate samples changed under the influence of electrochemically activated water on the starch suspension included in their composition, as evidenced by the phase angle parameters, because the changes were followed (that is, the phase angle/shear deformation curves of different dough samples did not match) (Cristiano et al., 2019 ). In the absence of deformation, the phase angle of all samples was practically the same and was about 10º. Pates with a suspension with 5% starch prepared on catholyte and anolyte had a lower phase angle than the control sample in the entire range of deformations and tended to 0, that is, they provided a more elastic structure to the pates than the control sample. However, under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased) (Maurice, 2019). Samples of pates with 2% starch prepared on catholyte and anolyte had a higher phase angle than the control sample, which indicated that this amount of starch when interacting with electrochemically activated water due to the much higher strength of the starch system was not able to ensure the elasticity of the minced meat system and helped to increase their viscosity. In the process of storage, the phase angle increased for all samples, which was explained by the increase in the viscosity of the pates and the loss of elasticity at smaller deformations. Conclusions 1. Physico-chemical indicators of the quality of electrochemically activated water, except pH, met the requirements of regulatory documentation for potable artesian water. 2. When starch suspensions were prepared on the catholyte, the water absorption capacity of starch was slightly reduced by 26%, and when prepared on the anolyte, it increased by 18%. The values of moisture retention capacity changed similarly: in the case of catholyte, it decreased by 10%, and in the case of anolyte, it increased by 36%. 3. Electrochemically activated water had a significant effect on the rheological indicators of starch suspensions. As the percentage of complex shear strain increased, the shear stress increased proportionally for all samples on electrochemically activated water. Moreover, for the suspension on the catholyte at 25 ºС, this change ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 224 was the most rapid (0–2.5 Pa), somewhat less on the anolyte (0–2 Pa), with artesian water (control) – 0–1 Pa. The shear viscosity of all samples decreased in the entire range of deformation influences. The effect of electrochemically activated water on the viscoelastic properties of starch suspensions showed that they tended to 0 (perfectly elastic gel) at 25 ºС and at 68 ºС, that is, they had more elastic structure than the control samples. At the same time, with the effect of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). 4. The moisture binding capacity of pates was maximum when preparing starch suspension on the anolyte. The best values of the rheological indicators of pates were obtained when the starch suspension prepared on the anolyte with 2% corn starch was added to the recipe. References Akua Y., Boakye O., Bertoft E., Annor G. (2022), Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches, Current Research in Food Science, 5, рр. 1668–1675, https://doi.org/10.1016/j.crfs.2022.09.020 Al-Mahrabi F.A.M., Abdelrahim A.M.Y., Abdullah M.D. (2021), Determination of fluoride in drinking water in Al-Hussein district, Al-Dalea Governorate, Yemen by using palintest photometer 7500, Humanitarian & Natural Sciences Journal, 2(10), https://doi.org/10.53796/hnsj21012 Alvarez M.D., Fuentes R., Canet W. (2015), Effects of pressure, temperature, treatment time, and storage on rheological, textural, and structural properties of heat-induced chickpea gels, Foods, 4(2), pp. 80–114, https://doi.org/10.3390/foods4020080. 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Issue 2 ─── 227 Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors Tatiana Capcanari, Eugenia Covaliov, Aurica Chirsanova, Violina Popovici, Oxana Radu, Rodica Siminiuc Technical University of Moldova, Chisinau, Republic of Moldova Keywords: Carob bean Carob pod Mineral compound Carotenoids Chlorophyll Antioxidant activity Abstract Introduction. Studies of the physico-chemical composition of the carob beans and the pulp of the pods originating from four countries are present. Materials and methods. The physicochemical properties of carob (Ceratonia siliqua L.) cultivated in different countries, Moldova, Algeria, Italia and Spain, were characterized in terms of mineral (Ca, Mg, and Fe), carotenoids (β-carotene, lycopene, and zeaxanthin) and chlorophyll (a chlorophyll and b chlorophyll) content. The antioxidant activity of biologically active compounds was determined using simulated gastrointestinal digestion. Results and discussion. The samples of Moldovan carob compared to those grown in Algeria, Spain, and Italy contain higher amounts of biologically active compounds, some positions far exceeding those of carob from the mentioned regions. Thus, the mineral content in terms of Ca, Mg and Fe in Moldovan carob samples was 1.1–1.7 times higher. The same trends were recorded for the content of carotenoids in Moldovan carob beans: β- carotene, 13.610 mg/100 g of dry matter (DM); lycopene, 19.882 mg/100 g DM, and zeaxanthin, 20.709 mg/100 g DM, which were much higher in comparison with samples from Algeria, Spain, and Italy. The differences concerning the amounts of biologically active compounds between Moldovan and other regions of carob beans were significant. Samples from Italy were distinguished by the highest content of chlorophyll and it was up to 1.1 mg/100g DM. The evolution of the antioxidant activity of biologically active compounds, which was done via gastrointestinal digestion, confirmed the functional profile of carob pods and beans. Thus, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) antioxidant activity of bioactive compounds in carobs from different regions of the world, during gastric digestion simulation, increased from 38– 48% to 60–74%. Conclusions. The studied four carob bean and pod samples originating from different world regions were similar by their bioactive potential. Nevertheless, it was found that Moldovan carob is the best in terms of the content of minerals, β–carotene, lycopene, zeaxanthin, and antioxidant activity. Article history: Received 14.11.2022 Received in revised form 25.04.2023 Accepted 30.06.2023 Corresponding author: Tatiana Capcanari E-mail: tatiana.capcanari@ toap.utm.md DOI: 10.24263/2304- 974X-2023-12-2-6 ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 228 Introduction Carob (Ceratonia siliqua L.) is a tree that can grow in varied latitudes, from those with temperate climates to tropical ones (FAOSTAT, 2022) (Figure 1). Figure 1. Production share of carob beans by region, sum 1994 – 2021 (FAOSTAT, 2022) According to the 2022 data of Food and Agriculture Organization, Portugal takes the first place for carob tree cultivation. The second largest producer in the world is Italy, although Morocco, Turkey, and Greece also produce carob on a large scale (FAOSTAT, 2022). Among European countries with a Mediterranean climate, Romania, the Republic of Moldova, and Ukraine are geographically advantageous in terms of favorable climatic conditions for carob cultivation (Capcanari et al., 2022). Unfortunately, according to the same report carob production is decreasing around the world (Figure 2). Figure 2. Area harvested/ Production quantity of carob beans in the World, 1994 – 2021 (FAOSTAT, 2022) 21.6% 0.1% 18.8%59.5% Africa America Asia Europe 0 20 40 60 80 0 25 50 75 100 125 150 175 1 9 9 4 1 9 9 5 1 9 9 6 1 9 9 7 1 9 9 8 1 9 9 9 2 0 0 0 2 0 0 1 2 0 0 2 2 0 0 3 2 0 0 4 2 0 0 5 2 0 0 6 2 0 0 7 2 0 0 8 2 0 0 9 2 0 1 0 2 0 1 1 2 0 1 2 2 0 1 3 2 0 1 4 2 0 1 5 2 0 1 6 2 0 1 7 2 0 1 8 2 0 1 9 2 0 2 0 2 0 2 1 T h o u sa n d s h a T h o u sa n d s to n n es World Production quantity, t World Area harvested, ha ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 229 This fact is probably caused by several factors, among which those ones can be mentioned: (1) ignorance of nutritional and biological potential of fruits; (2) reduced individual consumption; (3) low fruit prices (FAOSTAT, 2022; Şahin et al., 2016). It was reported that carob fruits (pod pulp and beans) contain biological active substances, such as polyphenols, vitamins, and minerals (Bouzdoudi et al., 2012; Santonocito et al., 2020; Vekiari et al., 2012). Carob beans could be considered as a valuable source of such minerals as K (850.8–1169.3 mg/100 g dry matter (DM), Ca (237.1–350.6 mg/100 g DM), and Mg (45.30–137.70 mg/100 g DM) (Fidan et al., 2015). According to Fidan and Sapundzhieva (2015), the content of mineral elements varies from one grade to another, respecting the following series: K > Ca> Mg> P> Fe> Zn> Mn. Large variations between results can be caused by environmental factors including climate, soil, and growing region. Due to its chemical composition, the carob has many nutraceutical uses. The antioxidant activity of carob is primarily attributed to polyphenolic constituents, including ellagitannins present mainly in carob pod pulp (Chait et al., 2020). However, most of the existing research is devoted to the chemical composition, technological properties, transformation processes and culinary processing of carob beans, while there is much less studies on the pulp of the pods. Currently, the beans from the carob pods are transformed into flour that closely resembles cocoa powder, naturally sweet, aromatic and ideal in sweet dishes, being one of the natural and healthy additives (unfortunately too little used), in bakery products, ice cream, salad dressings and other food products (Loullis et al., 2018; Stabnikova and Paredes-Lopez, 2023). It was shown that carob powder has certain advantages over cocoa because it contains a lower amount of fat and significantly higher amounts of dietary fiber. The lower fat content adds fewer calories, while the high dietary fiber content with its unique composition along with the polyphenolic compounds offers numerous health benefits. The key to the potential of carob in substituting cocoa is the cocoa-like aroma and flavor. Overall, the nutritional and economic advantages that carob presents make it a great candidate for the substitution of cocoa (Gunel et al., 2020). There is experience in the incorporation of carbon flour in the recipes of nutritious snacks for children (Aydın et al., 2017), milk and dark compound chocolate (Akdeniz et al., 2021), pastry sauces (Capcanari et al., 2022), and muffins (Pawłowska et al., 2018). The aim of the present paper was to study the bioactive profile of carob cultivated in European and North Africa agrifood sectors in terms of mineral (Ca, Mg, Fe), carotenoids (β-carotene, lycopene, and zeaxanthin) and chlorophyll (a chlorophyll and b chlorophyll) content. The antioxidant activity of biologically active compounds was determined using simulated gastrointestinal digestion. Materials and methods Materials Carob samples from different world regions (Republic of Moldova, Italy, Algeria, and Spain) have been used in the study. The unroasted carob bean samples from Spain, Italy and Algeria were bought from supermarkets in Italy and Romania. The pod pulp is not commercially available for the above-mentioned samples, as it is considered a by-product. The Moldovan samples (pods pulp and beans) were collected from different country geographical regions (Center, South and East). ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2─── 230 a. Industrial powder of сarob beans originated from Spain b. Industrial powder of сarob beans originated from Algeria c. Industrial powder of carob beans originated from Italia d. Powder of carob pods pulp originated from Moldova e. Carob pods and beans originated from Moldova f. Powder of carob beans originated from Moldova Figure 3. Carob samples used in the present study In order to avoid major experimental errors in the comparative analysis, Spanish, Algerian, and Italian unroasted carob samples were selected with the same particles size (≤90 μm). Preparation of carob powder extracts In order to assess the bioactive profile of carob, hydroalcoholic extracts were obtained according to the technological scheme shown in Figure 4. It should be noted, that after Moldovan carob beans and pod pulp grinding, particles with the same particles size (≤90 μm) as the bought ones were selected for determination. The extracts were further used as raw material for laboratory determinations. ─── Food Technology ─── ─── Ukrainian Food Journal. 2023. Volume 12. Issue 2 ─── 231 Figure 4. The technological flow of carob extract preparation Mineral content The content of minerals, Ca, Mg and Fe, was determined from the resulting solution using AOAC (Association