Impact of electro-activated whey on growth, acid and bile resistance of GG and ATCC 4356.

The aim of this work was to study the impact of electro-activated whey containing lactulose on the growth and survival GG and ATCC 4356 in acidic and bile salts containing media. Electro-activated whey was compared to whey and MRS alone and supplemented with lactulose. The results showed that OD was the highest for all these bacteria when grown in the electro-activated medium.

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice.

The aim of the present work was to study the feasibility of using electro-activation as a nonthermal treatment to produce stable beetroot juice. Specifically, red beetroot juice was electro-activated under two different reactor configurations by using three electric current intensities (100, 200, and 300 mA) during 120 min. Different parameters of the juice were measured such as the pH, redox potential, juice titratable acidity, Brix degree and total dry matter, color, betalain and polyphenolic contents, and antioxidant capacity of the electro-activated juice.