The Effect of an Electrochemically Activated Water Solution on Plant Polysaccharides: Phenomenology and Spectrometry

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