1. Assoc. Prof. Dr. Duried ALWAZEER
Do you Know ?
Assoc. Prof. Dr. Duried ALWAZEER
Head of RCRAF

2. REDOX Reactions Around us !
Respiration: CO2 + H2O + energy
Combustion: An Oxidation-Reduction reaction that occurs so rapidly that noticeable heat and light are produced.
Corrosion: An oxidation-reduction reaction in which a metal is oxidized and oxygen is reduced, usually in the presence of moisture.
Corrosion
Lightning
Combustion

3. Principle of REDOX

4. We designate it by ORP or Eh or Redox
REDOX Potential
Oxido-Reduction Potential is a thermodynamic value, measures the oxidant or reductant capacity of system.
It is the sum of all oxidants and reducants in the medium.
We designate it by ORP or Eh or Redox

5. REDOX Potential Oxidant: high affinity to electrons >> Eh=+
reduction
Reduction: win electrons
oxidation
Oxidation: lose electrons
Oxidant: high affinity to electrons >> Eh=+
Reduction: low affinity to electrons >>Eh=-
Effect of environment on Redox:

6. REDOX in FOODS The Redox potential can be influenced by:
Foods chemical composition
Processing
Storage conditions (air, vacuum or MAP)

7. REDOX in FOODS
Redox change
2NAD+
Time
[ ]
2NADH
Time
[ ]

8. Oxidants & Reducants in Biology

9. Measuring REDOX Potential
The measuring electrode contains reference electrode, so, the true oxido-reduction potential of system compared to hydrogen electrode (Eh) is the sum of measured potential (Em) and the reference electrode potential (Er):
Eh=Em + Er

10. How can we measure the value of REDOX ?

11. How can we measure the value of REDOX ?
The redox potential is measured in millivolts (mV):
when electrons move they create an electric current, which can be measured
When the Redox potential is measured, it should be referenced with the pH of the food, as redox potential is dependent on the pH of the food.
Eh7 = Ehm - (7-pHm)

12. How can we measure the value of REDOX ?
Routine measurement of the Redox potential in foods is quite simple and normally taken at a pH 7.0.
However, difficulties may arise in taking accurate, reproducible measurements and in accounting for differences in the redox potential throughout a food product.

13. How can we measure the value of REDOX ?

14. How can we change the Redox of the Food or the medium ?
Chemical compounds
Oxidizing or Reducing agents
Reducing agents:
Cysteine
Dithiothreitol
Vitamin C
Vitamin E
SH- molecules
Flavonides
Phenols
Antocyanins
Oxidizing agent:
Potassium iodate O2
H2O2
Antioxidants

15. Reducing/oxidizing agents
Acid/base
Inlet Air Flow
Antifoam
Exit Gas Flow
Fresh Media Feed
(substrates)
Level Sensor
Agitator
pH Sensor
Sparger
Dissolve O2 Sensor
Thermocouple
Exit Liquid Flow
(cells & products)

16. How can we change the Redox of the Food or the medium ?
Gaz
O2, N2, H2, Modified Atmospher Packaging

17. How can we change the Redox of the Food or the medium ?
Microorganisms
Oxidizing or Reducing Metabolits
CELL
Metabolism
Enzyms
Ethanol
Lactic acid
CO2
Free Radicals H2
H2O2
pigments

18. REDOX in Biotechnology
Substrate
Process
Product
Organism
MONEY

19. REDOX in Biotechnology
Increase the viability of health-useful microorganisms: Probiotics, Lactic Acid Bacteria…

20. REDOX in Biotechnology
Produce the favourable product (metabolite) at high yield: Antibiotics, Vaccines, Pigments, Vitamins, Enzymes, Bioethanol…
Bioethanol producer in the word

21. The fungus Penicillium produces the antibiotic Penicillin
Redox in
Foods:
İlaç yapımında
Penisilin
1928 yılında Alexander Flemming tarafından keşfedilmiştir.
Penicillium notatum mantarı tarafından üretilirler
Günümüzde en çok kullanılan antibiyotiklerdendir.
Aşılar
Edward Jenner tarafından 1796 da tarafından keşfedilmiştir.
Genellikle bizi hasta eden mikropların zayıflatılmış veya aktif olmayan bir türünden oluşturulur.
The fungus Penicillium produces the antibiotic Penicillin

22. Gıda Sanayinde Redox in Foods: Peynir ve Yoğurt
Laktik asit fermantasyonu ile yoğurt ve peynir elde edilir. Bazı mantarlar peynirin mavileşmesine de yardımcı olurlar!
Ekmek ve hamur ürünlerinde
Mayalar ekmek ve hamur üretiminde kullanılırlar.
Alkol Üretiminde
Fermantasyonun havasız olarak yapılıp alkol üretiminde yine mayalar kullanılır.
Laktobasil bakterisi yoğurt ve peynir yapımında kullanılır
Sakaromis serevis mayası ekmek yapımında ve alkol üretiminde kullanılır.

23. Money ($)
When
Applying
Classic process
Time

24. When
Applying
REDOX
Money ($)
Time

25. How Redox Affects Cells ?

26. NAD+ + H e-
NADH e- + e- +
Hydrogen

27. How Redox Affects the Cells ?
REDOX can modify the metabolic flow in the cell

28. REDOX can modify the metabolic flow in the cell
Stage I
Glucose
Stage II
Pyruvate
2 lactate
Stage III
2 Pyruvate
2 ethanol  2 CO2
Intermediates
1,3-Bisphosphoglycerate
Enzymes
Phosphoglycerokinase
Glucose 6-P
Figure 4.14 Embden–Meyerhof–Parnas pathway (glycolysis).
3-P-Glycerate
Hexokinase
Phosphoglyceromutase
Fructose 6-P
2-P-Glycerate
Isomerase
Enolase
Fructose 1,6-P
Phosphoenolpyruvate
Phosphofructokinase
Pyruvate kinase
Dihydroxyacetone-P
Aldolase
Lactate dehydrogenase
Glyceraldehyde-3-P
Triosephosphate isomerase
Pyruvate decarboxylase
Energetics
Glyceraldehyde-3-P dehydrogenase
Alcohol dehydrogenase
Yeast
Lactic acid bacteria
© 2012 Pearson Education, Inc.

30. The Proton Motive Force
REDOX can modify Energy in the cell
The Proton Motive Force
During electron transfer, several protons are released on outside of the membrane
Protons originate from NADH and the dissociation of water.
Results in generation of pH gradient (𝐩𝐇) and an electrochemical potential (𝛙) across the membrane (the proton motive force, 𝐩)
The inside becomes electrically negative and alkaline
The outside becomes electrically positive and acidic
© 2012 Pearson Education, Inc.

31. REDOX can modify Energy in the cell The Proton Motive Force
The Proton Motive Force drives the conversion of ADP to ATP through ATP synthase.

33. REDOX can modify Energy in the cell The Proton Motive Force+ - 𝛙 - -
𝐌𝐞𝐭𝐚𝐛𝐨𝐥𝐢𝐬𝐦
𝐂𝐞𝐥𝐥 H+ H+ H+ H+ H+
𝐩𝐇 H+ H+ H+ H+ H+ H+ H+ H+ H+ H+

34. REDOX can modify Energy in the cell The Proton Motive Force

37. Factors Affecting REDOX Potential in Foods
 Presence of oxidant or reductants factors in medium:
Oxidants: O2, H2O2, free radicals…
Reductants: H2, Vit. C, Vit. E, phenols, thiols compounds …

38. Factors Affecting REDOX Potential in Foods
pH of food:
Ox + m H+ + n e- Red + y H2O
Gas:
Reductant: H2
Oxidant: O2
Temperature:

39. REDOX Values of Some Foods

40. Factors Affecting REDOX Potential in Foods
Microbial activity:
Decrease in redox value: production of metabolic products with reducing activity: H2 in E. coli
Increase in redox value: production of metabolic products with oxidant activity: H2O2
Consumption of oxygen.

41. Factors Affecting REDOX Potential in Foods
Microbial activity:

42. Electrolysis treatment:
process that uses electrical energy to force reactions to occur on the surface of an electrode in contact with the liquid to be treated

43. Electrolysis treatment:
The storage conditions of headspace and temperature have an important impact
on the oxidation-reduction potential value and the DO value of milk.

44. Electrolysis treatment:
The electrochemical technique has
the potential in inhibiting or accelerating food quality deterioration

45. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect the microbial growth:
Inhibition
Stimulation

46. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect the microbial growth:
The maximum specific growth rate was affected by REDOX value of the medium.

47. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect the microbial growth:

48. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect metabolic production of microorganisms:
Control of toxin production
Increase the production of benefic substances: lactic acid, ethanol, flavors, antibiotics…

49. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect thermal resistance of microorganisms:
Increase in their sensibility to heat treatment
Increase in their resistance to heat treatment

50. Importance of REDOX Potential in Food Preservation
Control of redox potential of foods may:
Affect thermal treatment of foods:
Temperature-time

51. Importance of REDOX Potential in Food Preservation
REDOX may be a tool to predict the properties of the products:

52. Importance of REDOX Potential in Food Preservation
REDOX may be used to improve the quality and sensorial properties of foods:

53. Importance of REDOX Potential in Food Preservation
REDOX may be used to determine the antioxidant activity of products:

54. Importance of REDOX Potential in Food Preservation
REDOX may be used to determine the enzymatic activity of oxidative enzymes (PPO):

55. Importance of REDOX Potential in Food Preservation
We conclude :
Composition of foods:
Nature of Process:
Affecting redox potential
Effect on food color:
Protection of pigments from oxidation.
Control of enzymatic browning.

56. Importance of REDOX Potential in Food Preservation
We conclude :
Effect on food flavors:
Increase of some good flavors (or off-flavors) by microbial fermentation.

57. Importance of REDOX Potential in Food Preservation
We conclude :
Food-associated illness:
Increase/decrease toxin production.
Increase/decrease thermal resistance of pathogen microorganisms.
Increase/decrease growth of spoilage or pathogen microorganisms.

58. Importance of REDOX Potential in Food Preservation
We conclude :
Effect on nutritional value:
Protection of vitamins of oxidations (C, E).
Protection of unsaturated fat acids from oxidation.
Stimulation of growth of lactic acid bacteria. (beneficial effect).

59. Principal Factors in Food Preservation
microbes
enzymes aw pH
light T
REDOX

60. REDOX & Health Free Radicals: Oxidizing agents Causative factor in:
Aging process
Development of diseases such as cancer, arthritis, cataracts, and heart disease

61. REDOX & Health Antioxidants: Reducing agents
Protect body from mutation (cancer)
Vitamin C, vitamin E, carotenoids (beta-carotene), selenium, manganese, glutathione, coenzyme Q10, lipoic acid, flavonoids, polyphenols…

62. REDOX & Health Antioxidants: Defending Against Free Radicals by:
Limiting free-radical formation
Destroying free radicals or their precursors
Stimulating antioxidant enzyme activity
Repairing oxidative damage
Stimulating repair enzyme activity

63. REDOX & Health Antioxidants: Defending Against Cancer
Cancers occur when cellular DNA is damage causing mutations.
Sometimes this damage is caused by free-radical attacks.
Antioxidants may reduce cancer risk by protecting DNA from oxidative damage.

64. REDOX & Health Antioxidants: Defending Against Heart Disease
Antioxidants, especially vitamin E, may protect against the development of cardiovascular disease.

66. Research Center for Redox Applications in Foods (RCRAF)
This Project was Funded by DAP Organization
(2015)

67. Aims of Project
Establishing a Research Center to become the first Center in the Word specialized in Researches for Redox Applications in Foods.
Developing this Center to become an International Research Center for Redox Applications in Foods (IRCRAF).
Collaborations with industrials about the potential applications of Redox in food industries.

68. RECRAF is a promising project for food industrial companies because of:
RCRAF may be used for many types of studies in food products such as:
Development of new products.
Development of new technologies.
Improvement the classical process used in food manufacturing.
The results of this Research Center will improve the competition of the company at national and international levels.
This Center will be a good tool to insert new technologies and recent knowledge of food sciences inside food companies.

69. Types of Researches in RCRAF
Shelf-life of Food Products:
Studying the effect of REDOX on the increase of the shelf life of food products.
Sensorial and organoleptic properties of foods:
Studying the effect of REDOX on the sensorial and organoleptic properties of foods.
MAP Technology:
Using MAP technology to preserve the Food quality and increase the shelf life of the Food products.
Microbial growth and Heat resistance:
Studying the effect of REDOX on the growth and heat resistance of microorganisms.

70. Types of Researches in RCRAF
Predict Microbiology:
Using REDOX technique as a tool to predict the quality of food products.
Enzymatic activity :
Use of REDOX monitoring to determine the activity of oxidative enzymes.
Studying the effect of REDOX on the enzyme activities.
Antioxidant activity:
Use of REDOX monitoring to determine the antioxidant activity of the medium such food products and biological media.
Active membrane Technology:
Using the immobilization technology in active membrane package to control the atmosphere in MAP.
Immobilization technology:
Production of hydrogen gas using the immobilization technology .