Abstract

Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels.
The production technology included the following stages. A mix of kernels and water underwent mechano-acoustic treatment (100–500 W/kg) at 63–67°C for 20 min. After that, the mix was packaged, cooled, and stored in plastic jars at 2–6 and –18–22°C. The study relied on conventional and standard research methods.
The resulting light-cream homogeneous mass had a characteristic aroma and taste of cedar-pine nuts. Its nutrient composition was close to the original raw material: protein – 7.4%, fat – 22.6%, sugar – 1.4%, fiber – 1.4%, ash – 1.03%. However, the quantity of mesophilic aerobic and facultative anaerobic microorganisms decreased by three orders of magnitude and that of yeast decreased by six times. In addition, the semi-finished product contained no non-spore-forming Escherichia coli. A set of sensory, physico-chemical, and microbiological tests revealed the shelf life of 14 days at 2–6°C and 24 months at –18–22°C.
The mechano-acoustic homogenizer made it possible to obtain a high-quality semi-finished product from Pinus sibirica nut kernels with a simple production technology, long shelf life, and great commercial potential.

Keywords

Siberian cedar pine, nut, nut mass, mechano-acoustic processing, nutritional value, safety, storage

REFERENCES

1. Goroshkevich SN. Weather conditionality of Siberian stone pine (Pinus sibirica Du Tour) seeding. Russian Forestry Journal. 2021;380(2):56–69. (In Russ.). https://doi.org/10.37482/0536-1036-2021-2-56-69
2. Sedelʹnikova TS, Pimenov AV, Wang X. More Siberian stone pine forests: Development of Russian-Chinese cooperation in study Pinus sibirica Du Tour. Siberian Journal of Forest Science. 2018;(2):81–86. (In Russ.).
3. Debkov N. Accelerated formation of Siberian pine (Pinus sibirica Du Tour) stands: A case study from Siberia. Journal of Forest Science. 2019;65(8):291–300. https://doi.org/10.17221/48/2019-JFS
4. Egorova EYu, Mitrofanov RYu, Bakhtin GYu. Carbohydrates, minerals, and fats of the amniotic membrane of cedar-pine nuts. Chemistry of Plant Raw Materials. 2006;(3):33–37. (In Russ.).
5. Zabrodina SV, Goncharov DA, Efremov AA. Scientific approaches to the complex processing of non-wood products of Siberian cedar pine. Bulletin of KSAU. 2006;(10):318–327. (In Russ.).
6. Khanturgaev AG, Khamagaeva IS, Kotova TI. Studying quality characteristics of functional food bioproducts using secondary raw materials of pine nut processing. ESSUTM Bulletin. 2019;73(2):20–28. (In Russ.).
7. Rogachev AD, Salakhutdinov NF. Chemical composition of Pinus sibirica (Pinaceae). Chemistry and Biodiversity. 2015;12(1):1–53. https://doi.org/10.1002/cbdv.201300195
8. Zhang H, Zhang Z. Advances in edible pine nut trees (Pinus spp.) breeding strategies. In: Al-Khayri JM, Jain SM, Johnson DV, editors. Advances in plant breeding strategies: Nut and beverage crops. Cham: Springer; 2019. pp. 301–351. https://doi.org/10.1007/978-3-030-23112-5_9
9. Efremov AA, Zykova ID, Senashova VA, Grodnitckaya ID, Pashenova NV. Antimicrobial and antiradical activities of individual fractions of Pinus sibirica Du Tour and Abies sibirica Ledeb. growing in Siberia. Russian Journal of Bioorganic Chemistry. 2021;47(7):1439–1444. https://doi.org/10.1134/S1068162021070062
10. Prosekov AYu, Dyshlyuk LS, Milent'eva IS, Pavsky VA, Ivanova SA, Garmashov SYu. Study of the biofunctional properties of cedar pine oil with the use of in vitro testing cultures. Foods and Raw Materials. 2018;6(1):136–143. https://doi.org/10.21603/2308-4057-2018-1-136-143
11. Carrión-Prieto P, Martín-Gil J, Fernández-Coppel IA, Ruis-Potosme NM, Martin-Ramos P. Physico-chemical studies of Siberian pine (Pinus sibirica Du Tour) derived chewing gum. Trends in Phytochemical Research. 2018:2(2);119–124.
12. Nekrasova YuO, Mezenova OYa, Myorzel` Y-T, Kyun S. Biopotential of seeds of Siberian cedar pine and its changes during storage. KSTU News. 2020;(56):119–130. (In Russ.).
13. Babich OO, Milent'eva IS, Ivanova SA, Pavskya VA, Kashirskikh EV, Yang Y. The potential of pine nut as a component of sport nutrition. Foods and Raw Materials. 2017;5(2):170–177. https://doi.org/10.21603/2308-4057-2017-2-170-177
14. Matveeva RN, Bratilova NP, Butorova OF, Karpukhina IV, Shcherba YuE. Variability of Siberian stone pine in terms of yield and amino acid profile. Conifers of the Boreal Area. 2016;34(1–2):69–71. (In Russ.).
15. Matveeva RN, Bratilova NP, Kubrina SM, Shcherba YuE. Concentration of trace elements in seeds and needles of Siberian pine of various geographic origin. Russian Journal of Forest Science. 2019;(6):567–572. (In Russ.). https://doi.org/10.1134/S0024114819060056
16. Subbotina MA, Dolgolyuk IV. Study of composition and biological value of pinon kernel of Siberian pine. Foods and Raw Materials. 2015;3(1):56–61. https://doi.org/10.12737/11238
17. Dyshluk LS, Sukhikh SA, Ivanova SA, Smirnova IA, Subbotina MA, Pozdnyakova AV, et al. Prospects for using pine nut products in the dairy industry. Foods and Raw Materials. 2018;6(2):264–280. https://doi.org/10.21603/2308-4057-2018-2-264-280
18. Idyryshev BA, Nurgazezova AN, Rebezov MB, Kasymov SK, Miftakhutdinov AV, Atambaeva ZhM. Qualitative indicators of a semi-finished product of chopped meat-containing pine nuts with cake (Pinus sibirica seeds). Agro-Industrial Complex of Russia. 2022;29(1):83–89. (In Russ.).
19. Avanesyan EI, Motovilov OK, Nitsievskaya KN. The technology development of paste-like concentrate on the basis of the cedar nut-kernels. Bulletin of KSAU. 2014;95(8):210–213. (In Russ.)
20. Mazalevskiy VB, Nitsievskaya KN, Motovilov AK. Developing foodstuffs from pine nut kernels. Siberian Herald of Agricultural Science. 2015;247(6):76–81. (In Russ.).
21. Glebova SYu, Golub OV, Zavorokhina NV. Development of a scoring scale for the organoleptic evaluation of the quality of vegetable sauces. Food Industry. 2018;(2):20–23. (In Russ.).