The aim of the study was to investigate the effect of using direct electric current (DC) of 400 mA for five minutes on the physiochemical properties of gelatine (2%, 4%, and 8%), carrageenan (1.5%, 2%, and 2.5%) and sodium alginate (0.75%, 1%, and 1.25%) hydrosols with different sodium chloride concentration. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC) and rheological parameters were measured. Moreover, Fourier transform infrared spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) analysis were carried out. The results have shown that pH, ORP, EC and ACC values are changed upon applying DC and the magnitude of change depends on the concentration of the polymer and the addition of sodium chloride. After seven days of storage, the ACC of the samples exposed to DC decreased by 88%⁻96%. The FT-IR spectra demonstrated that the structure of gelatine, carrageenan and sodium alginate are not significantly affected by DC. Furthermore, the use of DC did not affect the flow and gelation temperature of the hydrosols. These results suggest that the use of DC did not cause undesirable changes in hydrosols layer and these innovative materials can be used, e.g., for food preservation.
Keywords: FTIR; SEM; carrageenan; direct current; gelatine; hydrosol; rheology; sodium alginate; storage.