Volume 54, Issue 3 (2024)
Confectionary products must retain their freshness during the entire shelf-life period, and this quality should be considered at the stage of formulation design. As a result, moisture binding capacity of food products is an important research area. This research featured the average integral moisture binding capacity of sugar-containing materials to be used in confectionery products.
The research featured two groups of products. The first included thick syrups of sugar, molasse, glucose, fructose, glucose+fructose, and isomalt with a moisture content of 17.2–19.8%. The second included starch hydrolysates, i.e., various starch molasses and glucose+fructose syrup with a humidity of 17.0–22.4%. To assess the water binding capacity, the authors appealed to the method developed by Prof. V.M. Arapov.
A higher total relative equivalent of free water ωtotal(U1,U2) increased the water retention capacity. A lower value of ωtotal(U1,U2) correlated with a higher water activity Aw. In sugar syrup, Aw was 0.830 at ωtotal(U1,U2) = 13; in sugar+molasse syrup, Aw was 0.701 at ωtotal(U1,U2) = 14.5; in low-sugar molasse, Aw was 0.745 at ωtotal(U1,U2) = 16.5; in caramel acid molasse, Aw equaled 0.727 at ωtotal(U1,U2) = 27.5; in isomalt syrup, Aw was 0.623 at ωtotal(U1,U2) = 44.5; in high-sugar molasse, Aw was 0.680 at ωtotal(U1,U2) = 46; in glucose syrup, Aw reached 0.548 at ωtotal(U1,U2) = 48.5; in glucose+fructose syrup, Aw was 0.583 at ωtotal(U1,U2) = 53; in fructose syrup, Aw was 0.499 at ωtotal(U1,U2) = 61.5. The values of ωtotal(U1,U2) of fructose syrup were 4.7...1.2 times higher than in other products.
Prof. V.M. Arapov’s method rendered both qualitative and quantitative analysis of moisture in a food product. Sugar, sugar+molasse, and low-sugar molasse syrups with ωtotal(U1,U2) as low as 16.5…13 had the best results in protecting confectionery products from water absorption. Fructose, glucose+fructose, glucose, and high-sugar molasse syrups with the value of ωtotal(U1,U2) as high as 61.5…46 could prolong the shelf-life of the finished product. The method demonstrated a good industrial and commercial potential.
Consumer properties of chocolate depend largely on the quality of cocoa butter, which affects the technological processes of chocolate production. This article introduces a new method of calorimetry-based mathematical modeling applied to polymorphic forms of cocoa butter.
The authors studied various samples of cocoa butter from different manufacturers using the method of differential scanning calorimetry. The results of experimental studies were processed as a Gaussian distribution.
The new method of cocoa butter quality assessment relied on experimental data processed as distribution dependencies of polymorphic cocoa butter forms. The latter were identified as follows: 1) a low-melting form (10–18 °C); 2) polymorphic form α (17–24 °C); 3) metastable form β' (27–29 °C); 4) polymorphic form β (28–30 °C). The authors also calculated the proportion of polymorphic forms of cocoa butter according to their melting point.
The method facilitated the quality assessment of cocoa butter, which renders good prospects for the chocolate industry.
Enzymatic hydrolysis of dairy proteins increases their nutritional and biological value while reducing their allergenic potential. The subsequent complexation of peptides with cyclodextrins (CDs) reduces the bitterness of the hydrolyzed proteins. The research objective was to obtain hydrolysates of whey proteins and their cyclodextrin inclusion complexes with peptides, as well as to describe the peptide composition of the cleaved dairy proteins, biological activity, and sensory profile of the hydrolysates and inclusion complexes.
The research featured enzymatic whey protein hydrolysates with an extensive hydrolysis degree and their inclusion complexes with β- and γ-CDs. Dairy proteins were hydrolyzed with alcalase, and the hydrolysates obtained were subjected to micro- and ultrafiltration (cut-off limit – 10 kDa). The peptide composition of the hydrolyzed proteins was determined by the methods of high-performance liquid chromatography and chromatography-mass spectrometry. The antimutagenic activity was evaluated using the Ames test whereas the antibacterial effect was studied with the impedimetric method. The antioxidant activity was detected with fluorimetry and spectrophotometry. The method of competitive enzyme immunoassay was applied to reveal the antigenic properties. The bitterness of the experimental sample s was determined by a sensory evaluation.
The research delivered the optimal modes for whey protein cleavage with alcalase that made it possible to achieve efficient micro- and ultrafiltration. The resulting hypoallergenic peptide fractions and their inclusion complexes with β- and γ-CDs possessed antioxidant, antibacterial, and antimutagenic properties. The whey proteolysis and subsequent filtration with/without tindalization demonstrated a 265/589-fold decrease in the residual antigenicity. The fluorimetric method showed a 1.79/1.90-fold increase in the antioxidant activity of the hydrolysate in complexes with β- and γ-CDs. Binding of β-CDs to peptides enhanced their antimicrobial activity against Escherichia coli ATCC 8739 and Staphylococcus aureus ATCC 6538. The hydrolysate samples with β-CDs showed less bitterness.
Whey proteolysis with alcalase under optimized conditions and subsequent fractionation resulted in a product with high consumer qualities. Enzymatic hydrolysates of dairy proteins and their CD inclusion complexes were able to substitute native protein components. Their bioactive properties, good taste, and low allergenic potential mean good prospects for the functional food industry.
Green technologies are gaining popularity in agriculture and the food industry, including such areas as disinfection and detoxification of grain and its products. Ozonation is an effective disinfection procedure. However, scientific data on grain ozonation are scattered and incomplete. The article offers a review and a critical analysis of scientific publications that feature ozonation in grain processing and storage.
The keyword search covered publications indexed in eLIBRARY.RU, Google Scholar, ScienceDirect, MDPI, and Springer Link in 2013–2023.
In grain storage and processing, ozonation serves as a green technology of disinfection and detoxification of raw materials and finished products. It increases storage life but does not affect human or animal health. Ozone proved to possess antimicrobial, fungicidal, and insecticidal properties. It was able to degrade mycotoxins and pesticides. The publications reviewed did not report any evidence that ozone reduces the quality of grain or bakery products. On the contrary, it disintegrated quickly, without
developing any toxic compounds. Ozone treatment depends on many factors, e.g., raw material humidity, ozone concentration, treatment time, environmental pH and temperature, form of application, etc. In general, ozonation was reported to improve
the quality of wheat flour and its products. However, rational variables require additional research. Ozonation of grain and its products was often described as cost-effective.
Ozonation has the potential to find extensive application as a green technology that ensures disinfection and detoxification of grain raw materials and finished products, which also means good prospects for grain storage and processing.
To keep up with the growing demand, producers of frozen plant products have to develop new freezing technologies that would preserve the sensory and biological properties of fruits and vegetables. Pectins are important structural and moisturebinding components of plant cells that improve their stability at high and low temperatures. The research objective was to study the effect of blanching and various freezing methods on the composition of pectin substances during long-term storage of fruits and vegetables.
The research featured scorzonera, salsify, kohlrabi, apples, and plums. The freezing modes included two temperature modes (–24 and –35°C) and three freezing methods, i.e., blanching, air-freezing represented by natural air-freezing, artificial convection, and fluidization, and immersion in a mix of water, ethyl alcohol, sucrose, and sodium chloride. The frozen samples were stored in sealed bags at –18°C for 7–12 months. The water-soluble pectin, intermediate fraction, and protopectin obtained by extraction were determined using the colorimetric carbazole method. The qu alitative analysis relied on infrared spectroscopy.
Blanching reduced the pectin content by 2–10% in vegetables and by 18–21% in apples. Fluidization and immersion freezing had the least damaging effect on pectins. Air-freezing with natural convection caused the greatest damage to protopectin. During storage, the maximal loss of pectins (66%) occurred in the salsify sample subjected to natural air convection at –24°C. The least damage (9%) was detected in the kohlrabi sample frozen at –24°C in ice environment. A higher moisture content in the native state correlated with minimal losses of pectins by the end of refrigerated storage. The research also included identification of absorption bands for pectic substances in fro zen scorzonera and salsify.
In this study, pectin content depended on moisture content in tissues, blanching process, and freezing method. All frozen samples demonstrated losses of protopectin and an increase in the intermediate fraction. An intense freezing process had a positive effect on the pectin content during long-term storage. However, after six months of storage, the samples demonstrated significant fractional changes and pectin losses.
Natural preservatives are a global trend in the food industry. As a rule, they are traditional herbs or spices. Flavonoids inhibit microbial activity. However, they are effective only when their distribution in the food matrix is uniform. This uniformity is achieved by increasing their solubility, e.g., by micronization. The research assessed the feasibility and effectiveness of micronization of a plant preservative using a purified flavonoi d fraction obtained from defatted sea-buckthorn meal.
The study featured samples of purified flavonoid fraction of sea-buckthorn meal with different dispersions. Their solubility, antioxidant properties, antimicrobial activity, and fungicidal effect were assessed by standard methods.
Micronization under ultrasonic conditions and cryogenic grinding increased the solubility in water, ethyl, and oil. Ultrasonic micronization proved efficient as it produced particles of 1,400 nm under rational conditions, i.e., 50 W ultrasonic vibration in a 0.5% suspension for 10 min. The sample obtained in this way increased the rate of catalase reaction by 19% relative to the control sample while maintaining a constant rate of glutathione reduction. Its antioxidant activity increased fourfold. The samples demonstrated bacteriostatic activity against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus, as well as fungistatic activity against Candida albicans.
Purified flavonoid fraction of sea-buckthorn meal micronized under ultrasonic conditions can be recommended as a natural preservative in various food systems.
Honey possesses excellent sensory and nutritional properties, which makes it a valuable food ingredient. However, the same qualities make it one of the most often adulterated products in the world. Constant violations of processing technology threaten the beekeeping industry. In this regard, new authenticity criteria are a popular area of honey studies. The article introduces a method for establishing ratios of light stable isotopes in honey.
The study featured 36 samples of honey of various geographical origins and botanical profiles, as well as five samples of sugar syrups from various raw materials. The quantitative profiles were obtained using a Delta Advantage V isotope mass spectrometer (USA – Germany) with additional Flash IRMS and Conflo IV modules.
The experiment involved the ratios of stable carbon isotopes in honey δ13C (gross) and nitrogen δ15N in its protein fraction, as well as the values of δ13C, δ18O, and δ2H of ethanol isolated from fermented honey. The values of δ13C (gross) and δ13C of honey proteins made it possible to calculate the amount of added sugar of corn and cane origin. Exogenous sugars in the amounts of 6.5% and 18% cane sugar were detected in two samples.
Isotope mass spectrometry was able to identify honey samples with exogenous sugars of C4-plant origin. However, the method failed to detect sugar-containing substances from C3-type plants. The δ18O index demonstrated some prospects as an identification criterion for sugars from C3-plants in honey. Nitrogen isotope ratios in honey proteins proved to be an efficient tool for determining honey authenticity and an additional criterion for identifying bee products. The research resulted in a patent (RU2809285C1) for a new method of determining exogenous sugar-containing substances in honey
Linseeds are a promising source of biologically valuable substances, essential amino acids, dietary fiber, vitamins, antioxidants, and essential polyunsaturated fatty acids. The article describes the biochemical, mineral, and vitamin composition of Belarusian flax varieties. The research objective was to select cultivars for functional food production.
The study featured ten linseed cultivars, i.e., Ilim, Opus, Brestskiy, Salut, Fokus, Allyans, Dar, Vizir, Slavyanin, and Bonus. In 2020–2021, the authors planted plots of 1 m2 in triplicate for each cultivar. The experimental field belonged to the Institute of Flax, Ustye, Republic of Belarus. The study followed standar d methods to determine the content of micronutrients.
All flax varieties proved to be a reliable source of vegetable fat (≤44.8%), protein (≤25.1%), and fiber (≤26.0%). The maximal content of α-linolenic acid belonged to Salut (63.0%), Vizir (61.4%), and Bonus (61.8%). The average mineral content was as follows: 7,500.0–10,625.0 mg/kg potassium, 5,700.0–7,522.5 mg/kg phosphorus, 2,300.0–2,605.0 mg/kg magnesium, 1,200.0–1,922.5 mg/kg calcium, 45.0–56.0 mg/kg iron, and 124.5–190.0 mg/kg sodium. The maximal content of vitamin B1 was registered in the samples of Salut (0.91 mg/100 g) and Brestskiy (1.08 mg/100 g); the maximal content of vitamin B2 belonged to the samples of Dar (0.058 mg/100 g), Ilim (0.057 mg/100 g), and Brestskiy (0.056 mg/100 g); the maximal content of vitamin E (tocopherol) was found in the samples of Salut (12.6 mg/100 g), Dar (12.07 mg/100 g), and Opus (12.35 mg/100 g). The linseeds were not suitable for high-quality food flour production after room temperature storage because the acid number increased by 64–73%.
The excellent biological value of Belarusian flax cultivars demonstrated good prospects as highly active functional ingredients in new functional foods.
Biodegradable plastic from banana peel is durable and transparent. It breaks down naturally in the environment and can substitute traditional petroleum plastic, which is a source of pollution due to its slow degradation. This research is intended to improve the physical properties of biodegradable film obtained by the casting solution method from an Aceh variety of wak banana peel starch with glycerol as a plasticizer.
The authors relied on a factorial completely randomized design with two replications. The variables included the concentrations of wak banana peel starch (6, 8, and 10%) and glycerol (2, 5, and 8%). The data were subjected to the analysis of variance (ANOVA). The physical tests covered tensile strength, elongation, water absorption, and biodegradation. The functional groups of biodegradable films were analyzed using Fourier-transform infrared spectroscopy (FTIR). The morphological structure was studied by scanning electron microscopy (SEM).
The biodegradation test lasted for two and four days. The sample with less banana peel starch (6–8%) degraded faster. Higher glycerol concentrations (5–15%) affected the weight of the samples. The plastic samples with 15% glycerol degraded faster than the samples with minimal glycerol amount. A greater concentration of wak banana peel starch significantly affected tensile strength and elongation while the effect on water content and water absorption capacity was insignificant. Glycerol concentration affected water content and tensile strength, but had no significant effect on water absorption capacity and elongation. The ratio between the concentrations of wak banana peel starch and glycerol had a significant effect on tensile strength and water absorption capacity.
The best results belonged to the sample with 8% wak banana peel starch and 2% glycerol. The research provided new options for utilizing banana peels as biodegradable packaging and an alternative to traditional plastic. The commercialization and scalability of this ecologically friendly plastic require furth er research.
Cerastoderma glaucum is a bivalve mollusk that inhabits the supralittoral zone of the Black Sea. It is a potential object of commercial aquaculture, which makes its lipid profile and adaptation mechanisms a prospective research topic. The authors analyzed the annual patterns in total lipids, phospholipids, polyglycerides, diglycerides, sterols, free fatty acids, and triacylglycerides to obtain the fatty acid profile of C. glaucum, harvested from the supralittoral zone of the upper Kazachya Bay, Sevastopol, Russia.
The mollusks were collected in the winter, spring, and autumn of 2021–2022. This research featured their gills, foot, and hepatopancreas. An integrated methodological approach was used to d etermine total lipids, classify them, and study fatty acids.
The total lipid level was 2.4–15.1 g/100 g raw weight. During the year, the dynamics of total lipids in the tissues of foot and gills varied from the highest values in the spring (9.6 ± 1.6 and 4.9 ± 1.9 g/100 g raw weight, respectively) to the lowest in the autumn (5.5 ± 0.5 and 2.5 ± 0.4 g/100 g raw weight, respectively). In the hepatopancreas, it peaked the winter and dropped in the autumn (19.4 ± 1.9 and 2.9 ± 0.4 g/100 g raw weight, respectively). In the winter, all tissue samples demonstrated a significant decrease in triacylglycerides. The composition of fatty acids and total lipids in all tissues included 23 types, i.e., nine saturated (35–40%), eight monounsaturated (15–34%), and six polyunsaturated (5.8–29%) from the families of omega-3, 5, 6, 7, 9, 11, and 13. Palmitic and oleic acids were among the dominant fatty acids.
Seasonal dynamics of lipids in the samples of foot, gills, and hepatopancreas of C. glaucum revealed some general patterns. In the spring, total lipids peaked while structural and storage lipids had a uniform distribution. In the autumn and winter, total lipids went down whereas structural lipids increased. The fatty acid profile of C. glaucum from the supralittoral zone of the Black Sea differed from those of the same species from o ther regions.
Modern medicine strives to prevent age-related diseases. Oxidative stress is associated with development and progression of various diseases. Reactive oxygen species are part of vital physiological processes. High levels of reactive oxygen lead to stress and pathology whereas low ones are associated with healthy physiology. Plant-derived adaptogens demonstrate good results in stress tolerance and homeostasis. Plant materials are a pharmacologically optimal source of chemical compounds to treat various diseases, including those caused by oxidative stress.
The research featured biologically active substances isolated from extracts of callus, suspension, and root cultures of medicinal plants. Baicalin and trans-cinnamic acid were obtained from Scutellaria baicalensis while ursolic acid came from Thymus vulgaris. The biologically active substances were tested for neuroprotective properties, as well as for the impact on the expression of SOD-3 and HSP-16.2. Caenorhabditis elegans served as a model to study the accumulation of carbonylated proteins and lipofuscin.
The neuroprotective activity of all tested substances decreased as their concentration fell from 200 to 10 μmol/L. C. elegans proved more resistant to thermal stress if pretreated with the biologically active substances. In response to thermal stress, nematodes expressed SOD-3 more actively than HSP-16.2. At 100 μmol/L, the biologically active substances could reduce the level of carbonylated proteins. Ursolic acid was especially effective against protein carbonylation and lipofuscin accumulation in all concentrations.
Baicalin, trans-cinnamic acid, and ursolic acid made it possible to reduce oxidative and thermal stress, thus demonstrating good prospects for further studies as part of adaptogenic prepa rations.
Vegetable oils are susceptible to oxidation during storage, which is a serious problem for shelf-life and food safety. The article describes the antioxidant properties of supercritical extracts from brown algae (Undaria pinnatifida and Costaria costata), Russian Far East. It also explains their prospects as stabilizers that preserve the quality and safety of vegetable oils by affecting the kinetics of oxidation and hydrolysis.
The study featured supercritical extracts of marine brown algae Undaria pinnatifida and Costaria costata from Russian Far East. The methods involved spectrophotometry and high-performance liquid chromatography.
Supercritical extracts of marine brown algae proved to be reliable sources of bioactive substances, e.g., phenolic compounds, carotenoids, and mannitol. They also possessed antioxidant properties in terms of antiradical activity, hydroxyl ion binding, superoxide radical absorption, and Fe+2 chelating. The experiments revealed nine phenolic compounds responsible for antioxidant properties. The supercritical extract of Costaria costata demonstrated a greater antioxidant effect on lipid oxidation in vegetable oils than Undaria pinnatifida. Both algae proved effective in stabilizing hydrolysis and were able to increase the shelf-life of soy and sunflower oils by three months.
Supercritical extracts of Undaria pinnatifida and Costaria costata served as antioxidants to stabilize lipid oxidation in refined and unrefined soy and sunflower oils. The research revealed high approximation coefficients for regression equations describing the patterns of changes in the peroxide and acid numbers of vegetable oils stabilized with supercritical extracts of these marine brown algae.
Spelt flour is rich in protein and adds nutritional value to bakery products, thus rendering them qualities of functional foods. The article introduces a new technology for preparing functional puff pastry with whole-grain spelt flour.
The research featured yeast and yeast-free puff pastries made of whole-grain spelt flour. The samples obtained were analyzed with standard methods of sensory and physicochemical research and covered such variables as moisture content, acidity, quantity and quality of gluten, and falling number.
The optimal share of whole-grain spelt flour amounted to 30% of total flour. The quality indicators met State Standard GOST 9511-80. The experiments made it possible to obtain the optimal formulations and technologies for yeast and yeastfree whole-grain spelt puff pastries with added nutritional value. The chemical composition and energy value per 100 g of finished product were determined by calculation. In the yeast puff pastry, adding 30% whole-grain spelt flour raised the protein content by 32.3%, carbohydrates by 31.7%, dietary fiber by 63.0%, and minerals by 43.2%. The fat increased only slightly, i.e., by 1.6%. In the yeast-free puff pastry, adding 30% whole-grain spelt flour raised the protein content by 13.5%, carbohydrates by 23.3%, dietary fiber by 3.6%, and minerals by 21.6%. The fat increase was also insignificant (2.5%).
Whole-grain spelt flour proved able to expand the range of fortified puff pastries. The new yeast-free functional puff pastry demonstrated better consumer characteristics than the experimental sample with yeast.
Small and private subsidiary farms are important members of agricultural community. However, they still lack good infrastructure to market their products because they remain beyond the scope of state interest. The agricultural infrastructure in its present condition neither gives farmers access to co-financing nor allows them to shape the list of services they need.
The research featured program documents issued by the Government of the Russian Federation that determine the development of wholesale food markets and aggregators of farm produce. The author generalized the experience of retail chains and agricultural consumer marketing cooperatives, as well as studied the cases of small rural businesses merging into marketing cooperatives in agricultural regions. The bibliographic study covered best foreign practices in shaping infrastructure for small farm produce, which were compared with Russian experience. The author also developed an abstract-logical method of establishing the interaction between stakeholders in a new system of farm produce aggregators.
In this research, agricultural regions demonstrated the most acute problems in small business marketing. A good system of agricultural infrastructure supports production in all sectors of small business with growth potential. Today, small businesses are alone in organizing their own sales as wholesale distribution centers are not available to them. These centers work with small suppliers through intermediaries, i.e., aggregators. In the Kemerovo Region, an example of such aggregators is the one created on corporate principles between the Magnit retail chain and the Kalina-Malina agricultural consumer marketing cooperative. The experience demonstrated some advantages and disadvantages.
The article introduces conditions for successful financial relations in commodity circulation chains in different distribution systems, including farmers, aggregators, and wholesale distribution centers. This approach reduces prices on consumer markets while increasing the efficiency of small farms.
Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015–2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English.
Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5–20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life.
Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.
Due to its natural chemical composition, whey can have both a positive effect on the human body and cause significant harm to the environment. It is rich in organic substances, which creates an additional organic burden on nature. However, whey has good prospects for the food industry as an extractant for the production of plant extracts and biologically active substances. The present research objective was to select optimal parameters for obtaining flavonoids from plant extracts using an unconventional type of extractant, i.e., whey.
The study featured whey as an extractant and mixes of medicinal herbs. The resulting extracts were tested for the content of flavonoid compounds by thin-layer chromatography. The antioxidant activity was assessed using the spectrophotometric method. The extraction variables included temperature, extraction time, material-to-extractant ratio, and composition of herbal mixes.
The extraction time ranged from 1 to 5 h at 90 ± 1℃. The maximal antioxidant activity belonged to the samples containing 7.5–12.5 g herbal mix and 450 ml whey. The optimal extraction time was 3 h. The content of flavonoids in the plant extracts was comparable and did not depend on the extraction time.
Extraction time proved to be the key parameter to intensify the process of flavonoid extraction from plant raw materials. Therefore, the choice was made according to the shortest time with comparable values of flavonoids and the maximal level of antioxidant activity.
The analysis of nutrition of schoolchildren and students of the Kemerovo region is presented in the article. On the results of the conducted analysis, the actual individual nutrition is estimated according to the content of the basic nutri-ents, and biologically active substances. The influence of nutrition on the health of the younger generation has been shown. To provide the schoolchildren’s bodies with necessary nutrients the way of correcting their diets by introducing biologically active additives has been offered.
The purpose of the present work is the investigation and the development of the production technology of the low-calorie fat imitator on the basis of casein for the improvement of organoleptic properties of dairy products. Before the development of the technology it is necessary to choose an optimum way of milk protein coagulation. The object of the research was skim milk subjected to coagulation. The analysis of the obtained results has shown that the most rational way of coagulation for the formation of particles of the required sizes and forms is rennet coagulation. To form the particles of the required sizes and forms it is offered to start and to stop rennet coagulation at the moment when particles have already increased in size, but haven't yet formed a clot. On the basis of the presented data the production technology of protein microparticls that can be used as fat imitators in dairy products has been developed.
Antibiotics have long been overused for non-therapeutic purposes. As a result, Escherichia, Enterobacter, Klebsiella, and Proteus in avian microbiomes have become reservoirs for genetic determinants of resistance, thus spreading resistance to antibiotics and contaminating raw materials and finished products. The food industry is looking for alternative means to preserve health and maintain high productivity of commercial poultry, e.g., probiotics, phytobiotics, organic acids, etc. The research featured the effect of antibiotics and phytobiotics on enteropathogenic bacteria in the microbiomes of broiler chicken.
Escherichia coli bacteria were cultivated in vitro in subthreshold concentrations on nutrient media with antibiotics for 37 days to study the effect of low doses of antibiotics on the sensitivity of isolates. The study involved microbiocenoses of broiler chicken that received avilamycin A and a phytobiotic based on Brassica juncea, Linum usitatissimum, and Nigella sativa L. A set of experiments covered the species composition of opportunistic Enterobacteriaceae, the phenotypic sensitivity to antibiotics, and the genetic determinants of resistance, as well as the antimicrobial potential of phytobiotics.
E. coli developed no resistance for 37 days when the antibiotic dose remained below minimal inhibitory. Opportunistic gram-negative Enterobacterales predominated in all litter samples. E. coli, Klebsiella pneumoniae, and Proteus mirabilis accounted for more than 30% of all isolated strains. Avilamycin A and the phytobiotic affected the coccal microflora but had no effect on the genus-species composition of Enterobacteriaceae. Litter samples from both experimental and control groups demonstrated K. pneumoniae with severe phenotypic resistance to ciprofloxacin, as well as blaDHA genes. In broiler farming, maintenance and circulation of resistance agents depends on litter microbiota. In this research, the chicken that received the phytobiotic showed the lowest level of resistance to ciprofloxacin while the groups that received avilamycin A had the highest resistance results.
During a broiler’s life span, bacteria with no active resistance determinants in their genome remained sensitive to antibiotics, even though the contact with the latter was constant. Phytobiotics showed good prospects for broiler farming as food additive that could reduce and eventually eliminate the intake of antibiotics.
Problems concerning the efficiency of production processes and manufacturing high quality goods are important for productions based on the activity of Saccharomyces cerevisiae. The paper identifies major reasons for the need to regulate yeast culture metabolism, considers existing practice and proposed methods of changing its metabolic activity. The purpose of the research is to create the classification of the supplements / preparations of different origin to improve yeast vital activity by adjusting its culture medium composition with the use of complex hierarchical faceted method. The classification is based on the division of the set of "supplements / preparations to enhance yeasts vitality" into subsets related to the intended use of the preparation, stage of its application, chemical and structural organization, and ultimate goals. Preparations are divided into groups for various purposes: to fill in the medium with missing compounds and / or additional enrichment with biostimulating components; to extract undesirable components from the medium for the yeast development; preparations-stressors; antibacterial agents, creating favorable conditions for the development of basic yeast culture; contributing to the degradation of raw material biopolymers and intermediates. Medium composition adjustment is possible at the stage of preparation the yeast for fermentation, directly at the main step of the technological process, during pure culture growing and seed yeast storage, at earlier stages of manufacture by processing raw materials or intermediates. According to chemical nature supplements / preparations can be organic, inorganic, mixed (complex) ones and those obtained by chemical or microbial synthesis or be of natural origin. This classification enables a more targeted approach to choosing preparations that provide the change of metabolic activity of the yeast culture by adjusting the composition of the culture medium.
Modern agro-industrial and food industry enterprises require continuous improvement of management systems. The complexity and specificity of the agro-industrial production determine the approaches and management methods, which have
to be innovative. The research objective was to examine the role of innovation in controlling, as well as innovative technologies of controlling that can improve management efficiency of food industry enterprises. The research was based on the neosystemic approach. This fundamental method of scientific knowledge was applied to all aspects of the innovative fundamental theory of agroindustrial complex organizations, the role of innovation in the controlling system, and innovative controlling technologies. According to the neosystemic approach, the controlling system was considered as a single system that consists of initial subsystems and uses knowledge and achievements of various fields of science to solve specific problems. As controlling implements the management process at agricultural enterprises, it means that relevant innovations should be developed in the field of agricultural enterprise management. To understand the role of innovation in the controlling system, the authors introduced the concept of ‘managerial innovation’. The choice of specific areas of managerial innovation in controlling should be based on the analysis of the external and internal environment, as well as on the strategic goals and objectives of the specific agricultural enterprise. In terms of its role and functionality, the controlling system is central to the management of the enterprise and, at the same time, has strong relationships with other systems and subsystems. Therefore, in order to select innovative technologies to be used in controlling, it is necessary to designate a range of tasks solved by the main elements of controlling. The paper describes the tasks of the main elements of
controlling. The authors suggest innovative management technologies that can be used in controlling in the context of the main management functions such as planning, accounting, monitoring, and analysis. The approach takes into account the system of goal setting and the decision-making process in food industry. Thus, the main task of the modern controlling system is to form management technologies that use innovation as an element of the management cycle. Innovative technologies can be used in controlling both to achieve a strategic goal and to move to a new level of enterprise development.
Introduction. Mercury contamination is one of the most common environmental problems. The research objective was to study the qualitative composition and physicochemical properties of raw game meat obtained from the area near the Beloosipovo mercury deposit in order to define any possible contamination with xenobiotics.
Study objects and methods. The research featured rib eye muscle tissue and soft flesh of elks shot on the hunting farms of the Kemerovo Region aka Kuzbass.
Results and discussion. A complex set of experiments revealed the chemical composition of elk muscle tissue and flesh, as well as the mineral composition of elk muscle tissue. The samples were obtained from different parts of carcasses. The amino acid and fatty acid composition of elk muscle tissue made it possible to describe the biological value, mineral composition, and vitamin profile of elk meat. The physicochemical analysis included toughness, cooking losses, and moisture-retaining capacity, i.e. the properties that ensure juiciness. The research also featured the accumulation of xenobiotics in elk meat samples obtained from the biosinosis near the Beloosipovo mercury deposit.
Conclusion. The slaughter yield of elk meat was 51–53%, which exceeds the average yield of farm cattle meat by 4–6%. The moisture content was 73–78%, while the content of protein was between 20–24% and depended on the anatomical location of the muscle sample; the fat content reached 0.75–1.75%. The mercury accumulation at different storage temperature conditions ranged from 0.004 ± 0.001 to 0.009 ± 0.001 mg/kg, while the maximum allowable concentration of mercury is 0.03 mg/kg.
In work the literary data reflecting a current state of a functional food are generalized. Classification of functional drinks and the requirement to their production is analysed. On the basis of the analysis of literary data the directions of researches, a choice of vegetable raw materials as the main functional ingredient are defined, creation of technology of a tonic on the basis of juice of a magnolia vine Chinese, to research of structure of functional components in drink and an assessment of its quality in the course of storage is proved.
Institutional policy of the state in regard to small business is not adequate to the task of strategy and tactics of further socio-economic development of the country, which confirms the reproduction of the small business sector virtually has unchanged in terms of scale and quality in the last decade. The article examines the institutional impact of the state on the small business sector through the prism of components such as: government programs to support small businesses; legislative support for the operation of small businesses; public authorities supervising a small business. Were revealed system weaknesses in terms of their primary purpose inherent in federal programs to support small businesses; were identified problems associated with small businesses regulatory support through aspects such as: proper legislative base of small business, the consistency of federal and regional laws on small business with the norms of «branch» legislation, adoption laws technology. The reasons of the destructive effect of the legal environment on the activities of small businesses were revealed. On the basis of analysis of the macro-institutional small businesses was revealed a contradiction between the formal interest of the state in the development of small business and the lack of a real subject interested in creating an enabling institutional environment for the development of the sector in the economy. Ways to overcome dysfunctions’ of the institutional environment of the Russian small business by optimizing the systematic nature of the institutional environment and modernization of legislation technology were substantiated; optimization of the existing regulatory framework of the sector in the economy and technology upgrade of lawmaking. The attention is drawn to the fact that the macro-institutional optimization of small business can only be based on the improvement of the institutional organization of the Russian economy as a whole.
Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies.
Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses.
Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage.
Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.
Introduction. Geroprotectors are biologically active substances that inhibit the aging process. Many plant species are natural geroprotectors. For instance, Thymus vulgaris and Trifolium pratense are callus cultures with strong geroprotective properties.
Study objects and methods. The present research featured T. vulgaris and T. pratense grown in vitro on various nutrient media. Their extracts were obtained by aqueous-alcoholic extraction using the following parameters: water-ethanol solvent Se = 30, 50, and 70 %; temperature Te = 30, 50, and 70°C; time τe = 2, 4, and 6 h. The quantitative and qualitative analysis was based on high-performance liquid mass spectrometry, gas mass spectrometry, and thin-layer chromatography.
Results and discussion. The optimal extraction parameters for T. vulgaris were τe = 4 h, Te = 50°C, Se = 70 %, for T. pratense – τe = 6 h, Te = 70°C, Se = 70 %. The chromatography detected flavonoids, phenylpropanoids, simple phenols, higher fatty acids, mono- and sesquiterpenes, and aliphatic hydrocarbons. T. vulgaris appeared to have the highest content of thymol (23.580 ± 1.170 mg/mL); its thymol, apigenin, gallic, chlorogenic, and caffeic components demonstrated geroprotective properties. The extract of T. pratense possessed the highest rutin content (10.05 ± 0.35 mg/mL), and it owed its geroprotective characteristics to rutin, chlorogenic and p-coumaric acids.
Conclusion. The callus cultures of T. vulgaris and T. pratense proved to be promising sources of geroprotective biologically active substances.
