Extending the Storage Life of Foods Using Shungite

T.V. Shevchenko, Yu.V. Ustinova, E.O. Ermolaeva, A.M. Popov, G.B. Uzunov


Background: Shungite has gained popularity in recent years as a material for water purification and food preservation. The purpose of the study is to develop a fast method of assessing the biological activity of shungite batches and to determine the time of contact between shungite and water to increase or reduce the bioactivity of shungite water in the food industry, specifically in the production of baked goods with extended shelf life.

Methods: The authors study the bioactivity of pre-prepared water using yeasts of Saccharomyces cerevisiae species based on the evaluation of the fermentation rate of sugar solutions in their presence. Infused shungite was used in kneading dough and by applying shungite water after baking. The experiment involved infusing distilled water on shungite for varying periods of time, preparing three versions of 30% aqueous solutions with distilled water and shungite water, adding 2% dry baking yeast to each solution, conducting fermentation processes, and mixing dough for bread with regular and shungite water. The bread samples were evaluated for their organoleptic characteristics and physical and chemical properties.

Results: The study concludes that the use of shungite water in the preparation of bread dough has no negative impact on the quality of the final product. It can even help to prolong the shelf life of baked goods, making it a promising material for the food industry. As a result, the authors propose a process of bread processing to increase its shelf life.

Conclusion: The results suggest that further research is needed to determine the long-term effects of using shungite water and its potential benefits for human health, as well as to explore the impact of different contact times between shungite and water on the biological activity of water and its effect on the quality of the final product.

Keywords: Shungite; Fullerene; Water; Sugar solution; Yeast; Baked goods

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DOI: http://dx.doi.org/10.62940/als.v10i2.1746


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