Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2506
Mohammed Ibrahim Alkadour, N. Pryanichnikova, E. Yurova, A. Petrov
Milk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide. Russia is currently experiencing a shortage of low-heat milk powder import. The research featured the effect of thermal treatment and pasteurization mode on the protein profile and microbiological parameters of skimmed milk powder. The research objective was to establish the thermal variables for low-heat milk powder. The study involved raw milk, skimmed milk produced under different heat treatment conditions, and skimmed milk powder obtained from this milk. The authors used standard analytical methods to define the protein profile, as well as the microbiological and physicochemical parameters. A set of experiments made it possible to classify the heat treatment of skimmed milk powder produced under various milk pasteurization modes, as well as to establish its biochemical and microbiological parameters. The optimal mode for low-heat milk powder was a combination of thermal treatment (60 ± 2°C for 10 s followed by cooling to 10°C for 10 h) and low-temperature pasteurization (72 ± 2°C for 15 s). The powder obtained met the Technical Regulations of Customs Union TR CU 033/2013 and State Standard 33629-2015. A lower thermal load maintains the microbiological safety of milk powder while preserving its quality. In this study, the optimal thermal treatment and pasteurization mode yielded milk powder of low-heat category, thus preserving the native protein and microbiological safety. As a result, the low-heat milk powder acquired some high-quality functional and consumer properties.
{"title":"Effect of Thermal Treatment and Pasteurization on Milk Powder Quality","authors":"Mohammed Ibrahim Alkadour, N. Pryanichnikova, E. Yurova, A. Petrov","doi":"10.21603/2074-9414-2024-2-2506","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2506","url":null,"abstract":"Milk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide. Russia is currently experiencing a shortage of low-heat milk powder import. The research featured the effect of thermal treatment and pasteurization mode on the protein profile and microbiological parameters of skimmed milk powder. The research objective was to establish the thermal variables for low-heat milk powder. \u0000The study involved raw milk, skimmed milk produced under different heat treatment conditions, and skimmed milk powder obtained from this milk. The authors used standard analytical methods to define the protein profile, as well as the microbiological and physicochemical parameters. \u0000A set of experiments made it possible to classify the heat treatment of skimmed milk powder produced under various milk pasteurization modes, as well as to establish its biochemical and microbiological parameters. The optimal mode for low-heat milk powder was a combination of thermal treatment (60 ± 2°C for 10 s followed by cooling to 10°C for 10 h) and low-temperature pasteurization (72 ± 2°C for 15 s). The powder obtained met the Technical Regulations of Customs Union TR CU 033/2013 and State Standard 33629-2015. \u0000A lower thermal load maintains the microbiological safety of milk powder while preserving its quality. In this study, the optimal thermal treatment and pasteurization mode yielded milk powder of low-heat category, thus preserving the native protein and microbiological safety. As a result, the low-heat milk powder acquired some high-quality functional and consumer properties.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"112 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2500
D. Kolpakova, Y.R Serazetdinova, N. Fotina, A. Zaushintsena, L. Asyakina, A. Loseva
Hidden hunger is a significant social issue in numerous countries worldwide, causing the development of nutrition-related diseases among populations annually. Biofortification offers a sustainable solution as it combines methods of cross-breeding, genetic engineering, agriculture, and microbiology. The authors reviewed international studies in the field of microbial biofortification in order to assess the microbial potential to enh ance the essential element content in grain crops. The review featured relevant scientific articles published by foreign experts in Scopus, ScienceDirect, and Google Scholar in 1984–2024. The keywords included biofortification, wheat, rice, oats, growth stimulation, antagonism, and phytopathogen. The sources were processed in Zotero and VOSviewer. Nitrogen fixation and nutrient solubilization are the main mechanisms of microbial biofortification. Solubilization occurs as a synthesis of organic and inorganic acids, protons, siderophores, extracellular enzymes, and other secondary metabolites. Microorganisms can improve the expression of plant genes in terms of absorption and nutrient accumulation. They also affect root systems, facilitating the extraction of nutrients from the soil. The authors summarized laboratory and field studies on microbial biofortification of rice, wheat, and barley with iron, selenium, zinc, copper, manganese, nitrogen, phosphorus, and potassium. Biofortified growth-promoting microorganisms are a sustainable, reliable, and cost-effective approach to food security and hidden hunger issues. The review offers relevant information that can be used to develop new microbial preparations for the domestic agriculture.
{"title":"Microbial Biofortification of Grain Crops: Current State and Prospects","authors":"D. Kolpakova, Y.R Serazetdinova, N. Fotina, A. Zaushintsena, L. Asyakina, A. Loseva","doi":"10.21603/2074-9414-2024-2-2500","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2500","url":null,"abstract":"Hidden hunger is a significant social issue in numerous countries worldwide, causing the development of nutrition-related diseases among populations annually. Biofortification offers a sustainable solution as it combines methods of cross-breeding, genetic engineering, agriculture, and microbiology. The authors reviewed international studies in the field of microbial biofortification in order to assess the microbial potential to enh ance the essential element content in grain crops. \u0000The review featured relevant scientific articles published by foreign experts in Scopus, ScienceDirect, and Google Scholar in 1984–2024. The keywords included biofortification, wheat, rice, oats, growth stimulation, antagonism, and phytopathogen. The sources were processed in Zotero and VOSviewer. \u0000Nitrogen fixation and nutrient solubilization are the main mechanisms of microbial biofortification. Solubilization occurs as a synthesis of organic and inorganic acids, protons, siderophores, extracellular enzymes, and other secondary metabolites. Microorganisms can improve the expression of plant genes in terms of absorption and nutrient accumulation. They also affect root systems, facilitating the extraction of nutrients from the soil. The authors summarized laboratory and field studies on microbial biofortification of rice, wheat, and barley with iron, selenium, zinc, copper, manganese, nitrogen, phosphorus, and potassium. \u0000Biofortified growth-promoting microorganisms are a sustainable, reliable, and cost-effective approach to food security and hidden hunger issues. The review offers relevant information that can be used to develop new microbial preparations for the domestic agriculture.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"49 S244","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2509
Queency N. Okechukwu
Chlorella vulgaris is rich in secondary metabolites that defend against environmental stress and aid in detoxification. In particular, bioactive compounds extracted from C. vulgaris may enhance the growth of microorganisms and detoxify them in an ethanolic medium. We aimed to effectively extract and characterize bioactive compounds found in C. vulgaris and further test them for their beneficial effects on the growth of Saccharomyces cerevisiae cultured in an ethanolic medium. Bioactive compounds in C. vulgaris were extracted using ultrasound and water as solvents. The extracts were analyzed for total phenol and flavonoid contents as part of their phytochemical composition. Their DPPH radical activity and Hydrogen peroxide scavenging activity were examined to determine their antioxidant properties and protective potential for S. cerevisiae in an ethanolic medium. Further, the extracts were added at 0.1, 0.5, 1, 2, 3, and 4% w/v concentrations into S. cerevisiae culture induced with 1% v/v ethanol for 23 days. The yeast cells’ density and viability were measured after 2, 5, 9, 13, 17, and 23 days. The extracts of C. vulgaris were rich in phenols and flavonoids, which are important bioactive compounds. Higher concentrations of the extracts increased total phenols up to 47.67 GAE mg/L and total flavonoids up to 218.67 QE mg/L. The extracts’ antioxidant composition showed high DPPH activity (70.12%) and H2O2 scavenging activity (4.97%). After 23 days, the samples treated with C. vulgaris extracts maintained a high viability of the yeast cells. In particular, the samples with 2, 4, 0.1, and 1% of the extract had a cell viability of 95.75, 94.04, 89.15, and 74%, respectively. The positive control (1% ethanol alone) and negative control (yeast alone) had 47.71 and 21.01% viability, respectively. This drastic reduction in viability was due to lysis of the yeast cells caused by ethanol. Ultrasound extraction with water as a solvent produced abundant beneficial secondary metabolites from C. vulgaris. The addition of C. vulgaris extract increased the viability and cell density of S. cerevisiae after 27 days, thereby protecting the yeast cells from the toxic effects of ethanol.
绿藻富含次生代谢物，可抵御环境压力并帮助解毒。特别是从绿藻中提取的生物活性化合物可以促进微生物的生长，并在乙醇培养基中解毒。我们的目标是有效地提取并鉴定粗壮酵母菌中的生物活性化合物，并进一步测试它们对在乙醇培养基中培养的酿酒酵母菌生长的有益影响。使用超声波和水作为溶剂萃取 C. vulgaris 中的生物活性化合物。作为植物化学成分的一部分，对提取物的总酚和类黄酮含量进行了分析。对它们的 DPPH 自由基活性和过氧化氢清除活性进行了检测，以确定它们的抗氧化特性以及在乙醇培养基中对 S. cerevisiae 的保护潜力。此外，将 0.1、0.5、1、2、3 和 4% w/v 浓度的提取物添加到用 1% v/v 乙醇诱导培养 23 天的 S. cerevisiae 培养基中。分别在 2、5、9、13、17 和 23 天后测量酵母细胞的密度和活力。C. vulgaris 的提取物富含酚类和类黄酮，它们是重要的生物活性化合物。萃取物浓度越高，总酚增加到 47.67 GAE mg/L，总黄酮增加到 218.67 QE mg/L。提取物的抗氧化成分显示出较高的 DPPH 活性（70.12%）和 H2O2 清除活性（4.97%）。23 天后，用 C. vulgaris 提取物处理的样品保持了较高的酵母细胞活力。尤其是含有 2%、4%、0.1% 和 1%提取物的样品，其细胞活力分别为 95.75%、94.04%、89.15% 和 74%。阳性对照（仅含 1%乙醇）和阴性对照（仅含酵母）的细胞活力分别为 47.71% 和 21.01%。活力的急剧下降是由于乙醇导致了酵母细胞的裂解。以水为溶剂的超声波萃取产生了丰富的褐藻次生代谢产物。在 27 天后，加入 C. vulgaris 提取物可提高 S. cerevisiae 的活力和细胞密度，从而保护酵母细胞免受乙醇的毒性影响。
{"title":"Phytochemical and antioxidant composition of crude water extracts of Chlorella vulgaris and its effects on Saccharomyces cerevisiae growth in an ethanolic medium","authors":"Queency N. Okechukwu","doi":"10.21603/2074-9414-2024-2-2509","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2509","url":null,"abstract":"Chlorella vulgaris is rich in secondary metabolites that defend against environmental stress and aid in detoxification. In particular, bioactive compounds extracted from C. vulgaris may enhance the growth of microorganisms and detoxify them in an ethanolic medium. We aimed to effectively extract and characterize bioactive compounds found in C. vulgaris and further test them for their beneficial effects on the growth of Saccharomyces cerevisiae cultured in an ethanolic medium. \u0000Bioactive compounds in C. vulgaris were extracted using ultrasound and water as solvents. The extracts were analyzed for total phenol and flavonoid contents as part of their phytochemical composition. Their DPPH radical activity and Hydrogen peroxide scavenging activity were examined to determine their antioxidant properties and protective potential for S. cerevisiae in an ethanolic medium. Further, the extracts were added at 0.1, 0.5, 1, 2, 3, and 4% w/v concentrations into S. cerevisiae culture induced with 1% v/v ethanol for 23 days. The yeast cells’ density and viability were measured after 2, 5, 9, 13, 17, and 23 days. \u0000The extracts of C. vulgaris were rich in phenols and flavonoids, which are important bioactive compounds. Higher concentrations of the extracts increased total phenols up to 47.67 GAE mg/L and total flavonoids up to 218.67 QE mg/L. The extracts’ antioxidant composition showed high DPPH activity (70.12%) and H2O2 scavenging activity (4.97%). After 23 days, the samples treated with C. vulgaris extracts maintained a high viability of the yeast cells. In particular, the samples with 2, 4, 0.1, and 1% of the extract had a cell viability of 95.75, 94.04, 89.15, and 74%, respectively. The positive control (1% ethanol alone) and negative control (yeast alone) had 47.71 and 21.01% viability, respectively. This drastic reduction in viability was due to lysis of the yeast cells caused by ethanol. \u0000Ultrasound extraction with water as a solvent produced abundant beneficial secondary metabolites from C. vulgaris. The addition of C. vulgaris extract increased the viability and cell density of S. cerevisiae after 27 days, thereby protecting the yeast cells from the toxic effects of ethanol.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141681977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2511
E. Voronov
Every day, the Russian Federation processes 126.3 tons of animal slaughter waste into animal feed. With an installation capacity of 35 kg/h, the required quantity is 7000 units. As a rule, the devices are energy-intensive. The problem is to reduce the operating costs of heat treatment of raw materials while maintaining the feed quality. The article introduces a new installation powered by an electrically driven resonator with rationalized operating modes. The research featured mucous by-products that require thermal treatment to neutralize the smell and disinfect the raw material. The authors investigated the dynamics of heating and used the data obtained to develop a digital installation model and test the electrodynamics in the resonator. After that, they rationalized the operating modes, i.e., corona discharge, electric field, screen efficiency, generator power, installation performance, and energy costs. The complex action of electromagnetic radiation provided a continuous combined heat treatment, disinfection, and odor neutralization with reduced operating costs. The electrical resonator was coaxially located in the shielding and contained a coronating electrode, electric bactericidal UV gas discharge lamps, knives, screws, and emitters from air-cooled magnetrons. The annular volume between the resonator and the coat excited the traveling wave by electromagnetic radiation through the perforation. Its average perimeter was a multiple of half the wavelength. The heat treatment with disinfection and fat rendering required an intrinsic quality factor of 8000, a generator power of 4.4 kW, a productivity of 35–40 kg/h, and energy costs of 0.25–0.28 kWh/kg. When the electric field was 5 kV/cm and the corona discharge was 9.79 kV/cm, the corona of bactericidal lamps provided the required ozone concentration and the bacterial contamination fell down to an acceptable level. The new installation with an electrical resonator reduced operating costs for heat treatment of animal slaughter waste and maintained the high-quality of the resulting feed products.
{"title":"Electrophysical Microwave Installation for Heat Treatment of Animal Slaughter Waste","authors":"E. Voronov","doi":"10.21603/2074-9414-2024-2-2511","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2511","url":null,"abstract":"Every day, the Russian Federation processes 126.3 tons of animal slaughter waste into animal feed. With an installation capacity of 35 kg/h, the required quantity is 7000 units. As a rule, the devices are energy-intensive. The problem is to reduce the operating costs of heat treatment of raw materials while maintaining the feed quality. The article introduces a new installation powered by an electrically driven resonator with rationalized operating modes. \u0000The research featured mucous by-products that require thermal treatment to neutralize the smell and disinfect the raw material. The authors investigated the dynamics of heating and used the data obtained to develop a digital installation model and test the electrodynamics in the resonator. After that, they rationalized the operating modes, i.e., corona discharge, electric field, screen efficiency, generator power, installation performance, and energy costs. \u0000The complex action of electromagnetic radiation provided a continuous combined heat treatment, disinfection, and odor neutralization with reduced operating costs. The electrical resonator was coaxially located in the shielding and contained a coronating electrode, electric bactericidal UV gas discharge lamps, knives, screws, and emitters from air-cooled magnetrons. \u0000The annular volume between the resonator and the coat excited the traveling wave by electromagnetic radiation through the perforation. Its average perimeter was a multiple of half the wavelength. The heat treatment with disinfection and fat rendering required an intrinsic quality factor of 8000, a generator power of 4.4 kW, a productivity of 35–40 kg/h, and energy costs of 0.25–0.28 kWh/kg. When the electric field was 5 kV/cm and the corona discharge was 9.79 kV/cm, the corona of bactericidal lamps provided the required ozone concentration and the bacterial contamination fell down to an acceptable level. \u0000The new installation with an electrical resonator reduced operating costs for heat treatment of animal slaughter waste and maintained the high-quality of the resulting feed products.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"100 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2507
Vladimir Sibircev, Alexey Kuzmin, Yuri V. Titov, Anna Zaitseva, Vladislav Sherstnev
Food safety and quality are especially important in the dairy industry. Mass spectrometry is an effective tool of state control in this sphere. The research objective was to study the prospects for gas mass spectrometry with smart mathematical processing in assessing the composition and quality of dairy products. The study featured 11 samples of fresh and acidified yoghurts from different manufacturers and with various starters, functional food additives, etc. These samples and their packaging were evaluated using a small-sized quadrupole gas mass spectrometer MS7-200 with electron impact ionization developed at the Institute for Analytical Instrumentation, Russian Academy of Sciences. The data obtained were mathematically processed by the method of principal components. Based on the ratios of peak intensities at m/z = 55, 56, 57, 58, 59, 60, 61, 64, 67, 69, 70, 71, 72, 73, 74, 84, 85, and 88 Da, the fresh and expired samples were classified not only by the degree of freshness, but also by the composition and quality of the microbiological starters, raw materials, food additives, etc. In addition, some packaging materials proved to be of poor quality. In this study, the method of gas mass spectrometry was supplemented by the authentic methods for selecting gas emissions from yoghurts and packaging, accelerated acidification, and smart mathematical processing. The approach proved to be time-saving, sensitive, selective, available, and cost-effective. As a result, it demonstrated good potential as a means to control the composition and quality of dairy products and their packaging.
{"title":"Gas Mass Spectrometry of Industrial Yogurts","authors":"Vladimir Sibircev, Alexey Kuzmin, Yuri V. Titov, Anna Zaitseva, Vladislav Sherstnev","doi":"10.21603/2074-9414-2024-2-2507","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2507","url":null,"abstract":"Food safety and quality are especially important in the dairy industry. Mass spectrometry is an effective tool of state control in this sphere. The research objective was to study the prospects for gas mass spectrometry with smart mathematical processing in assessing the composition and quality of dairy products. \u0000The study featured 11 samples of fresh and acidified yoghurts from different manufacturers and with various starters, functional food additives, etc. These samples and their packaging were evaluated using a small-sized quadrupole gas mass spectrometer MS7-200 with electron impact ionization developed at the Institute for Analytical Instrumentation, Russian Academy of Sciences. The data obtained were mathematically processed by the method of principal components. \u0000Based on the ratios of peak intensities at m/z = 55, 56, 57, 58, 59, 60, 61, 64, 67, 69, 70, 71, 72, 73, 74, 84, 85, and 88 Da, the fresh and expired samples were classified not only by the degree of freshness, but also by the composition and quality of the microbiological starters, raw materials, food additives, etc. In addition, some packaging materials proved to be of poor quality. \u0000In this study, the method of gas mass spectrometry was supplemented by the authentic methods for selecting gas emissions from yoghurts and packaging, accelerated acidification, and smart mathematical processing. The approach proved to be time-saving, sensitive, selective, available, and cost-effective. As a result, it demonstrated good potential as a means to control the composition and quality of dairy products and their packaging.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"102 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2513
Z. Ozherelieva, A. Nikitin, P. Prudnikov, Oksana Vetrova
Biological fertilizers improve fruit quality; for instance, organomineral, or activated mixes are known to increase consumer qualities of apples. This article describes the effect of a new activated complex (non-root treatment) on the yield, chemical composition, and physiological disorders, e.g., scald and brown spot, of commercial apples after long-term storage. The research featured the natural activated complex of the Beliy Zhemchug (White Pearl) brand. The apple trees were divided into two groups: 1 – untreated control trees; 2 – trees that underwent a non-root treatment with the activated complex (1% solution of its Antifreeze variant + 1% solution of the Drip Ca + Mg variant). The trees belonged to the Sinap Orlovskiy cultivar, which is highly susceptible to brown spot and scald, both in the orchard and during long-term storage. The apples were studied for chemical composition and consumer qualities after long-term storage in a CV114-S refrigerator at +2°C and a relative humidity of 85–90%. The non-root treatment of apple trees with the Beliy Zhemchug activated complex had no significant effect on the content of soluble solids, total sugars, titrated acids, and ascorbic acid in ripe apples. Weather conditions affected the chemical composition 30 days before harvesting. The non-root treatment increased the yield of commercial apples by 1.62 times after long-time storage. The scald, brown spot, and moniliosis damage decreased by 1.9, 2.6, and 1.9 times, respectively. The activated fertilizers of the Beliy Zhemchug brand proved highly efficient as additional techniques in common apple cultivation and could be recommended to improve the quality and yield of commercial fruits after long-term storage.
{"title":"Beliy Zhemchug Activated Complex: Effect on Quality and Yield of Commercial Apples after Long-Term Storage","authors":"Z. Ozherelieva, A. Nikitin, P. Prudnikov, Oksana Vetrova","doi":"10.21603/2074-9414-2024-2-2513","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2513","url":null,"abstract":"Biological fertilizers improve fruit quality; for instance, organomineral, or activated mixes are known to increase consumer qualities of apples. This article describes the effect of a new activated complex (non-root treatment) on the yield, chemical composition, and physiological disorders, e.g., scald and brown spot, of commercial apples after long-term storage. \u0000The research featured the natural activated complex of the Beliy Zhemchug (White Pearl) brand. The apple trees were divided into two groups: 1 – untreated control trees; 2 – trees that underwent a non-root treatment with the activated complex (1% solution of its Antifreeze variant + 1% solution of the Drip Ca + Mg variant). The trees belonged to the Sinap Orlovskiy cultivar, which is highly susceptible to brown spot and scald, both in the orchard and during long-term storage. The apples were studied for chemical composition and consumer qualities after long-term storage in a CV114-S refrigerator at +2°C and a relative humidity of 85–90%. \u0000The non-root treatment of apple trees with the Beliy Zhemchug activated complex had no significant effect on the content of soluble solids, total sugars, titrated acids, and ascorbic acid in ripe apples. Weather conditions affected the chemical composition 30 days before harvesting. The non-root treatment increased the yield of commercial apples by 1.62 times after long-time storage. The scald, brown spot, and moniliosis damage decreased by 1.9, 2.6, and 1.9 times, respectively. \u0000The activated fertilizers of the Beliy Zhemchug brand proved highly efficient as additional techniques in common apple cultivation and could be recommended to improve the quality and yield of commercial fruits after long-term storage.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"86 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2503
Agustiana Agustiana, Siti Aisyah, H. Rahmawati, D. E. Anggraini, Aolia Ramadhani
Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.
{"title":"Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)","authors":"Agustiana Agustiana, Siti Aisyah, H. Rahmawati, D. E. Anggraini, Aolia Ramadhani","doi":"10.21603/2074-9414-2024-2-2503","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2503","url":null,"abstract":"Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. \u0000Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. \u0000The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. \u0000The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"59 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2517
Anna Fokina, A. Vesnina, Anna S Frolova, Darya Chekushkina, L. Proskuryakova, Larisa Aksenova
People are constantly exposed to adverse environmental factors that affect their health. If combined with hereditary predisposition, they may lead to gerontological changes that reduce healthy and working life expectancy. Some measures can prevent premature aging, e.g., a balanced diet or biologically active anti-aging substances also called geroprotectors. This article reviews biologically active geroprotectors with a view to select promising components for novel biologically active additives and functional foods. The review covered five years of Russian research articles and patents on biologically active anti-aging agents indexed in the National Center for Biotechnology Information, ScienceDirect, eLIBRARY.RU, and the database of the Federal Institute of Industrial Property. The domestic market demonstrates a growing demand for biologically active supplements: in 2023, it increased by 10% in value terms as consumers’ interest in a healthy and long life continues to grow. The review also included quality criteria for biologically active anti-ageing agents, e.g., such plant metabolites as vitamins, polyphenols, antioxidants, adaptogens, peptides, etc. Thymalin, epithalamin, dasatinib, and epithalon are available on the domestic market. The list of potential anti-aging agents includes ethylamine, carnosine, glutathione, ubiquinone, curcumin, rutin, quercetin, resveratrol, senolytics, and sirutins. These biologically active substances prevent oxidative stress, accumulation of lipofuscin, and senescent cells. The most effective anti-aging agents come from Vitis amurensis, Rhodiola rosea, Schisandra chinensis, Galega officinalis, Eleutherococcus senticosus, Withania somnifera, and Panax ginseng.
{"title":"Bioactive Anti-Aging Substances: Geroprotectors","authors":"Anna Fokina, A. Vesnina, Anna S Frolova, Darya Chekushkina, L. Proskuryakova, Larisa Aksenova","doi":"10.21603/2074-9414-2024-2-2517","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2517","url":null,"abstract":"People are constantly exposed to adverse environmental factors that affect their health. If combined with hereditary predisposition, they may lead to gerontological changes that reduce healthy and working life expectancy. Some measures can prevent premature aging, e.g., a balanced diet or biologically active anti-aging substances also called geroprotectors. This article reviews biologically active geroprotectors with a view to select promising components for novel biologically active additives and functional foods. \u0000The review covered five years of Russian research articles and patents on biologically active anti-aging agents indexed in the National Center for Biotechnology Information, ScienceDirect, eLIBRARY.RU, and the database of the Federal Institute of Industrial Property. \u0000The domestic market demonstrates a growing demand for biologically active supplements: in 2023, it increased by 10% in value terms as consumers’ interest in a healthy and long life continues to grow. The review also included quality criteria for biologically active anti-ageing agents, e.g., such plant metabolites as vitamins, polyphenols, antioxidants, adaptogens, peptides, etc. Thymalin, epithalamin, dasatinib, and epithalon are available on the domestic market. \u0000The list of potential anti-aging agents includes ethylamine, carnosine, glutathione, ubiquinone, curcumin, rutin, quercetin, resveratrol, senolytics, and sirutins. These biologically active substances prevent oxidative stress, accumulation of lipofuscin, and senescent cells. The most effective anti-aging agents come from Vitis amurensis, Rhodiola rosea, Schisandra chinensis, Galega officinalis, Eleutherococcus senticosus, Withania somnifera, and Panax ginseng.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2505
Natalya Motovilova, Olga Golub, G. Chekryga
Berries are a source of biologically active substances in human diet. Gooseberries have attractive sensory properties and high nutritional value. However, modern science knows little about micromycetic contamination of gooseberry. The research objective was to define the mycobiota composition of Ribes uva-crispa L. varieties during storage. The study featured the mycobiota of gooseberry varieties Senator and Rozoviy 2. The berries were harvested on the test field of the Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences. They were stored for 18 days at 18 ± 2 and 4 ± 2°C and a relative humidity of 90–95%. The authors used standard research methods to identify the mycobiota and attribute them to nine genera by morphological structure: Aspergillus, Mucor, Penicillium, Rhizopus, Alternaria, Aureobasidium, Cladosporium, Cryptococcus, and anaerobic yeast. The frequency of occurrence varied from 20 to 100%. Micromycetes of the genus Fusarium were present only in the Senator sample, which also demonstrated a 100% occurrence of Penicillium, Alternaria, Aspergillus, and Cladosporium. In the sample of Rozoviy 2, Penicillium and Cladosporium occurred in 80%. The Senator sample was twice as low in micromycetes as the Rozoviy 2 berries: 558 vs. 945, respectively. The Senator berries grew in micromycetes due to the Cladosporium fungi while Rozoviy 2 owed its micromycetic increase to Penicillium. Both varieties showed no signs of ascomycetes known as a powdery mildew agent. During storage, the growth of yeast and yeast-like fungi depended on the variety of berries while the growth of mycelial fungi depended on the variety and storage temperature. The data obtained expand the scope of scientific knowledge about the generic composition of gooseberry mycobiota, which may help to select correct anti-spoilage measures.
{"title":"Gooseberry Microbiota during Storage","authors":"Natalya Motovilova, Olga Golub, G. Chekryga","doi":"10.21603/2074-9414-2024-2-2505","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2505","url":null,"abstract":"Berries are a source of biologically active substances in human diet. Gooseberries have attractive sensory properties and high nutritional value. However, modern science knows little about micromycetic contamination of gooseberry. The research objective was to define the mycobiota composition of Ribes uva-crispa L. varieties during storage. \u0000The study featured the mycobiota of gooseberry varieties Senator and Rozoviy 2. The berries were harvested on the test field of the Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences. They were stored for 18 days at 18 ± 2 and 4 ± 2°C and a relative humidity of 90–95%. \u0000The authors used standard research methods to identify the mycobiota and attribute them to nine genera by morphological structure: Aspergillus, Mucor, Penicillium, Rhizopus, Alternaria, Aureobasidium, Cladosporium, Cryptococcus, and anaerobic yeast. The frequency of occurrence varied from 20 to 100%. Micromycetes of the genus Fusarium were present only in the Senator sample, which also demonstrated a 100% occurrence of Penicillium, Alternaria, Aspergillus, and Cladosporium. In the sample of Rozoviy 2, Penicillium and Cladosporium occurred in 80%. The Senator sample was twice as low in micromycetes as the Rozoviy 2 berries: 558 vs. 945, respectively. The Senator berries grew in micromycetes due to the Cladosporium fungi while Rozoviy 2 owed its micromycetic increase to Penicillium. Both varieties showed no signs of ascomycetes known as a powdery mildew agent. During storage, the growth of yeast and yeast-like fungi depended on the variety of berries while the growth of mycelial fungi depended on the variety and storage temperature. \u0000The data obtained expand the scope of scientific knowledge about the generic composition of gooseberry mycobiota, which may help to select correct anti-spoilage measures.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"83 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.21603/2074-9414-2024-2-2512
Dmitry Gruznov, O. Gruznova, A. Sokhlikov, Anton Lobanov
Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –20°C that preserves its physicochemical parameters, especially the content of hydroxymethylfurfural. Promising as they seem, such temperature modes may affect other physicochemical parameters of honey. The research objective was to study the effect of different temperature conditions on various honey samples and their physicochemical and biological parameters during long-term storage. The study applied standard and authentic research methods to fresh linden, buckwheat, and sunflower honey samples obtained from Rostov, Volgograd, Kursk, Voronezh, Saratov, and Krasnodar regions. They were stored in heat, cold, and moisture test chambers M-60/100-500 for 12 months. Hydroxymethylfurfural proved stable at –18°C for 12 months. After 12 months at 18°C, it showed a sharp increase of 472.5–488.1%. The activity of enzymic diastase, D-glucose-1-oxidase, and catalase occurred at all temperature modes after 1 month of storage. At 0–5°C, the changes were minimal: hydrogen peroxide (H2O2) remained stable, and its concentration decreased by ≤ 12.2% after 12 months of storage. Moisture, mass fraction of reducing sugars, and acidity remained stable in all samples. An antimicrobial test by Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) showed that the best inhibiting properties belonged to the samples of linden and buckwheat honey stored at 5 and 0°C for 12 months. The optimal temperatures for long-term honey storage were in the range between 5 and 0°C. The results obtained can be used in updated honey storage standards.
{"title":"Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey","authors":"Dmitry Gruznov, O. Gruznova, A. Sokhlikov, Anton Lobanov","doi":"10.21603/2074-9414-2024-2-2512","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2512","url":null,"abstract":"Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –20°C that preserves its physicochemical parameters, especially the content of hydroxymethylfurfural. Promising as they seem, such temperature modes may affect other physicochemical parameters of honey. The research objective was to study the effect of different temperature conditions on various honey samples and their physicochemical and biological parameters during long-term storage. \u0000The study applied standard and authentic research methods to fresh linden, buckwheat, and sunflower honey samples obtained from Rostov, Volgograd, Kursk, Voronezh, Saratov, and Krasnodar regions. They were stored in heat, cold, and moisture test chambers M-60/100-500 for 12 months. \u0000Hydroxymethylfurfural proved stable at –18°C for 12 months. After 12 months at 18°C, it showed a sharp increase of 472.5–488.1%. The activity of enzymic diastase, D-glucose-1-oxidase, and catalase occurred at all temperature modes after 1 month of storage. At 0–5°C, the changes were minimal: hydrogen peroxide (H2O2) remained stable, and its concentration decreased by ≤ 12.2% after 12 months of storage. Moisture, mass fraction of reducing sugars, and acidity remained stable in all samples. An antimicrobial test by Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) showed that the best inhibiting properties belonged to the samples of linden and buckwheat honey stored at 5 and 0°C for 12 months. \u0000The optimal temperatures for long-term honey storage were in the range between 5 and 0°C. The results obtained can be used in updated honey storage standards.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"101 s1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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