Pub Date : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2483
I. Lutkov, Alexander Makarov, N. Shmigelskaya
Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced. This research featured young sparkling wines from Crimean grape varieties, i.e., Soldaya, Shabash, Kokur Beliy, Sary Pandas, Kefesiya, Dzhevat Kara, and Ekim Kara. Organic acids, sugars, glycerin, phenolic substances, and ethanol were determined by high performance liquid chromatography; the content of amine nitrogen was measured by formalin titration. The optical profile of the wine samples was subjected to the colorimetric method while their foamy properties were studied by bubbling the samples in a measuring cylinder. The sparkling properties depended on the rate of CO2 desorption; the volumetric method made it possible to define the CO2 content; the viscosity was measured using a viscometer. The sensory assessment followed State Standard 32051-2013, ISO 5492:2008, and ISO 11035:1994. The samples of Kokur Beliy, Sary Pandas, and Soldaya received high tasting ratings (≥ 9.0 points), as did the red variety of Kefesiya (8.95 points). They demonstrated a clear typical aroma and a harmonious taste, as well as good foamy and sparkling properties. The maximal foam volume correlated with amine nitrogen (r = 0.762) while the sparkling properties correlated with the mass fraction of bound CO2 (r = 0.977). The red sparkling wine from the Kefesiya variety had a dark garnet color due to its high anthocyanins. It also contained quercetin and glycoside, which are known for their biological (P-vitamin) activity and powerful antioxidant properties. The early low-sugar (< 18 g/100 cm3) varieties of Dzhevat Kara and Ekim Kara had the same acidity but demonstrated a less diverse phenolic profile and were paler in color. In this research, the indigenous Crimean grape cultivars of Kokur Beliy, Sary Pandas, Soldaya, and Kefesia showed good prospects for young sparkling wines. Other varieties needed special technologies to preserve their typical properties and the aroma/taste balance. The new technology makes it possible to obtain unique high-quality products right in the harvest year, thus increasing the range and volume of sparkling wine production.
大多数国内起泡葡萄酒都是用传统的香槟葡萄品种酿造的。然而，如果引进适当的技术，克里米亚本土品种可以提高优质原酒的产量。这项研究的重点是克里米亚葡萄品种（即 Soldaya、Shabash、Kokur Beliy、Sary Pandas、Kefesiya、Dzhevat Kara 和 Ekim Kara）酿制的新起泡葡萄酒。有机酸、糖、甘油、酚类物质和乙醇采用高效液相色谱法测定；胺氮含量采用福尔马林滴定法测定。葡萄酒样品的光学特征采用了比色法，而泡沫特性则是通过将样品放入量筒中起泡来研究的。起泡特性取决于二氧化碳的解吸速度；体积计量法可以确定二氧化碳的含量；粘度是用粘度计测量的。感官评估遵循国家标准 32051-2013、ISO 5492:2008 和 ISO 11035:1994。Kokur Beliy、Sary Pandas 和 Soldaya 样品的品尝评分较高（≥ 9.0 分），红色品种 Kefesiya 也是如此（8.95 分）。它们表现出明显的典型香气和和谐的口感，以及良好的泡沫和气泡特性。最大泡沫量与胺氮（r = 0.762）相关，而起泡特性与结合二氧化碳的质量分数（r = 0.977）相关。Kefesiya 品种的红色起泡酒因含有大量花青素而呈深石榴红色。它还含有槲皮素和苷，这些物质以其生物（P-维生素）活性和强大的抗氧化性而闻名。Dzhevat Kara 和 Ekim Kara 的早期低糖（< 18 克/100 立方厘米）品种具有相同的酸度，但酚类物质种类较少，颜色也较浅。在这项研究中，克里米亚本土葡萄品种 Kokur Beliy、Sary Pandas、Soldaya 和 Kefesia 显示出了酿造年轻起泡葡萄酒的良好前景。其他品种则需要特殊技术来保持其典型特性和香味/口感的平衡。新技术使我们有可能在收获年就获得独一无二的高品质产品，从而扩大了起泡葡萄酒的生产范围和产量。
{"title":"Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties","authors":"I. Lutkov, Alexander Makarov, N. Shmigelskaya","doi":"10.21603/2074-9414-2024-1-2483","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2483","url":null,"abstract":"Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced. \u0000This research featured young sparkling wines from Crimean grape varieties, i.e., Soldaya, Shabash, Kokur Beliy, Sary Pandas, Kefesiya, Dzhevat Kara, and Ekim Kara. Organic acids, sugars, glycerin, phenolic substances, and ethanol were determined by high performance liquid chromatography; the content of amine nitrogen was measured by formalin titration. The optical profile of the wine samples was subjected to the colorimetric method while their foamy properties were studied by bubbling the samples in a measuring cylinder. The sparkling properties depended on the rate of CO2 desorption; the volumetric method made it possible to define the CO2 content; the viscosity was measured using a viscometer. The sensory assessment followed State Standard 32051-2013, ISO 5492:2008, and ISO 11035:1994. \u0000The samples of Kokur Beliy, Sary Pandas, and Soldaya received high tasting ratings (≥ 9.0 points), as did the red variety of Kefesiya (8.95 points). They demonstrated a clear typical aroma and a harmonious taste, as well as good foamy and sparkling properties. The maximal foam volume correlated with amine nitrogen (r = 0.762) while the sparkling properties correlated with the mass fraction of bound CO2 (r = 0.977). The red sparkling wine from the Kefesiya variety had a dark garnet color due to its high anthocyanins. It also contained quercetin and glycoside, which are known for their biological (P-vitamin) activity and powerful antioxidant properties. The early low-sugar (< 18 g/100 cm3) varieties of Dzhevat Kara and Ekim Kara had the same acidity but demonstrated a less diverse phenolic profile and were paler in color. \u0000In this research, the indigenous Crimean grape cultivars of Kokur Beliy, Sary Pandas, Soldaya, and Kefesia showed good prospects for young sparkling wines. Other varieties needed special technologies to preserve their typical properties and the aroma/taste balance. The new technology makes it possible to obtain unique high-quality products right in the harvest year, thus increasing the range and volume of sparkling wine production.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"14 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140373285","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2492
Dmitry Borodulin, M. Shulbaeva, O. Musina, Dmitry Sukhorukov
The food industry is currently demonstrating a tendency to substitute traditional high-humidity raw materials with their dry analogues. This research introduces new designs of vertical vibrating mixers that could preprogram flour mix quality. The vertical continuous vibration mixers designed for granular materials showed a good potential for a wider scope of application. The experiment involved high-quality wheat flour, sugar, salt, egg powder, and powdered milk, as well as three vertical mixers, i.e., a lifting mixer, a flow mixer, and a cascade mixer. Wheat flour entered the working body of the mixer and came into a stable vibration-boiling state in layers of ≤ 35 mm with a vibration amplitude of 4.5 mm and a frequency of ≥ 20 Hz. The speed rate of the flour increased together with the oscillation frequency of the working body and the size of the perforation area but went down as the layer grew wider. The efficiency increased following the increase in the perforation area on the spiral surface and depended on the maximal thickness of the dough layer. The flow vibrating mixer proved to be the most effective one. The frequency of pulse feeding of ingredients into the mixer was ≤ 50% (Vc ≤ 14.5%) to obtain flour mixes of satisfactory quality while good-quality mixes required 25% average time the particles spent in the mixer (Vc ≤ 6%). The results obtained can be used to design technological lines for flour mix production.
{"title":"Vertical Vibratory Mixers in Flour-Mixing Technology","authors":"Dmitry Borodulin, M. Shulbaeva, O. Musina, Dmitry Sukhorukov","doi":"10.21603/2074-9414-2024-1-2492","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2492","url":null,"abstract":"The food industry is currently demonstrating a tendency to substitute traditional high-humidity raw materials with their dry analogues. This research introduces new designs of vertical vibrating mixers that could preprogram flour mix quality. The vertical continuous vibration mixers designed for granular materials showed a good potential for a wider scope of application. \u0000The experiment involved high-quality wheat flour, sugar, salt, egg powder, and powdered milk, as well as three vertical mixers, i.e., a lifting mixer, a flow mixer, and a cascade mixer. \u0000Wheat flour entered the working body of the mixer and came into a stable vibration-boiling state in layers of ≤ 35 mm with a vibration amplitude of 4.5 mm and a frequency of ≥ 20 Hz. The speed rate of the flour increased together with the oscillation frequency of the working body and the size of the perforation area but went down as the layer grew wider. The efficiency increased following the increase in the perforation area on the spiral surface and depended on the maximal thickness of the dough layer. The flow vibrating mixer proved to be the most effective one. The frequency of pulse feeding of ingredients into the mixer was ≤ 50% (Vc ≤ 14.5%) to obtain flour mixes of satisfactory quality while good-quality mixes required 25% average time the particles spent in the mixer (Vc ≤ 6%). \u0000The results obtained can be used to design technological lines for flour mix production.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140373126","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2484
Olga Sheludko, Anton Prakh, Larisa Chemisova, Roman Bakhmetov
Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile of grape beverages. The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking. In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.
{"title":"Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages","authors":"Olga Sheludko, Anton Prakh, Larisa Chemisova, Roman Bakhmetov","doi":"10.21603/2074-9414-2024-1-2484","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2484","url":null,"abstract":"Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile \u0000of grape beverages. \u0000The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking. \u0000In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. \u0000As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"108 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140370573","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2490
Vesna Gojković Cvjetković, Dragana M. Skuletic, Ž. Marjanović-Balaban, D. Vujadinović, Danijela Z. Rajic, Vladimir M. Tomovic
Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.
{"title":"Gliadin Proteins in Muffins with Quinoa Flour","authors":"Vesna Gojković Cvjetković, Dragana M. Skuletic, Ž. Marjanović-Balaban, D. Vujadinović, Danijela Z. Rajic, Vladimir M. Tomovic","doi":"10.21603/2074-9414-2024-1-2490","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2490","url":null,"abstract":"Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. \u0000In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. \u0000The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. \u0000The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"103 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140370596","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2486
A. Dmitrieva, E. Faskhutdinova, T. Larichev, Natalia Velichkovich, Veronika Boger, Larisa Aksenova
Traditional energy sources pollute the environment. Microbial fuel cells are an alternative energy source that can reduce the environmental burden. Microbial fuel cells also remove recalcitrant wastes from wastewater. This research featured the enzymatic potential of microbial isolates obtained from the Abakan Arzhan thermal spring. The study involved isolates of the genera Geobacter, Thermomonas, and Rhodopseudomonas. The keratinolytic analysis was in line with State Standard R 55987-2014. The chitinolytic activity was determined by injecting a bacterial suspension on Petri dishes with a chitin-containing medium. The lipolytic analysis involved cultivating the isolates in Stern’s glycerol fuchsin broth. The xylan hydrolysis depended on the reducing sugars. The cellulase activity was measured according to the standard method recom mended by the International Union of Pure and Applied Chemistry (IUPAC). The catalase potential was evaluated by the gasometric method on 1% gasoline media. The optimal parameters of consortium cultivation were determined by the voltage generated. The Geobacter isolate had the maximal keratinolytic activity while the Thermomonas isolate demonstrated the maximal protein hydrolysis (80.1 ± 1.5%). Both Geobacter and Rhodopseudomonas showed good lytic activity against chitin with the lysis zone of ≥ 3 mm. The Geobacter isolate demonstrated as many as 350 units of xylanase activity and 365 units of cellulase activity; Ther momonas had 350 units of xylanase activity and 360 units of cellulase activity; Rhodopseudomonas showed 310 units of xylanase activity and 304 units of cellulase activity. The maximal catalase properties belonged to Geobacter (1.40 units) and Thermomonas (1.38 units). The maximal energy generation by bacterial consortia occurred at pH 8 and 45°C after 48 h of cultivation. In this research, isolates of the genera Geobacter, Thermomonas, and Rhodopseudomonas from the Abakan Arzhan thermal spring were able to remove recalcitrant components, thus demonstrating good prospects for biological treatment of industrial wastewater.
{"title":"Environmentally friendly energy, extremophilic microorganisms, enzymatic activity, microbial fuel cell, hard-to-decompose substrates","authors":"A. Dmitrieva, E. Faskhutdinova, T. Larichev, Natalia Velichkovich, Veronika Boger, Larisa Aksenova","doi":"10.21603/2074-9414-2024-1-2486","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2486","url":null,"abstract":"Traditional energy sources pollute the environment. Microbial fuel cells are an alternative energy source that can reduce the environmental burden. Microbial fuel cells also remove recalcitrant wastes from wastewater. This research featured the enzymatic potential of microbial isolates obtained from the Abakan Arzhan thermal spring. \u0000The study involved isolates of the genera Geobacter, Thermomonas, and Rhodopseudomonas. The keratinolytic analysis was in line with State Standard R 55987-2014. The chitinolytic activity was determined by injecting a bacterial suspension on Petri dishes with a chitin-containing medium. The lipolytic analysis involved cultivating the isolates in Stern’s glycerol fuchsin broth. The xylan hydrolysis depended on the reducing sugars. The cellulase activity was measured according to the standard method recom mended by the International Union of Pure and Applied Chemistry (IUPAC). The catalase potential was evaluated by the gasometric method on 1% gasoline media. The optimal parameters of consortium cultivation were determined by the voltage generated. \u0000The Geobacter isolate had the maximal keratinolytic activity while the Thermomonas isolate demonstrated the maximal protein hydrolysis (80.1 ± 1.5%). Both Geobacter and Rhodopseudomonas showed good lytic activity against chitin with the lysis zone of ≥ 3 mm. The Geobacter isolate demonstrated as many as 350 units of xylanase activity and 365 units of cellulase activity; Ther momonas had 350 units of xylanase activity and 360 units of cellulase activity; Rhodopseudomonas showed 310 units of xylanase activity and 304 units of cellulase activity. The maximal catalase properties belonged to Geobacter (1.40 units) and Thermomonas (1.38 units). The maximal energy generation by bacterial consortia occurred at pH 8 and 45°C after 48 h of cultivation. \u0000In this research, isolates of the genera Geobacter, Thermomonas, and Rhodopseudomonas from the Abakan Arzhan thermal spring were able to remove recalcitrant components, thus demonstrating good prospects for biological treatment of industrial wastewater.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"83 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140371057","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2496
Mikhail Danilov, Svetlana Leskova, Aldar Purbuev, Svetlana Pavlova, Y. Zabalueva
Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on the brine. The present research featured the effect of brine with Island moss (Cetrária islándica (L.) Ach.) on the sensory profile and microbiological safety of meat products. The study involved meat of two-year-old indigenous cows, as well as multicomponent antibacterial and standard extrusion brines. The brine was injected with a syringe-injector with a hollow perforated needle at a 20 mm pitch. The tenderization took place in a universal express tenderizer with a rotation speed of 16 rpm and lasted for 10 h. The shelf-life was determined based the on microbiological, chemical, and sensory indicators. By the end of the reserve shelf-life, the total microbial count was 1.2×103 CFU/g in the control and 1.0×103 CFU/g in the experimental sample. No opportunistic pathogenic bacteria or microorganisms were detected. No opportunistic pathogenic microorganisms were revealed when the microbiological parameters were studied in standard quantities and in quantities increased by an order of magnitude. The changes in acid and peroxide numbers during storage indicated a stable oxidation of the fat component in the experimental sample. Its sensory evaluation exceeded the control sample by 0.9 points in terms color, texture, and smell. The meat marinated with C. islándica compiled with the quality standard and had a shelf-life which exceeded that of the traditionally-marinated meat by 5 days.
{"title":"Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products","authors":"Mikhail Danilov, Svetlana Leskova, Aldar Purbuev, Svetlana Pavlova, Y. Zabalueva","doi":"10.21603/2074-9414-2024-1-2496","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2496","url":null,"abstract":"Nomad livestock farming is an extra raw material resource for regions with harsh climate. Foods based on meat of indigenous animals expand the range of products with high consumer properties. The quality and safety of meat products usually depend on the brine. The present research featured the effect of brine with Island moss (Cetrária islándica (L.) Ach.) on the sensory profile and microbiological safety of meat products. \u0000The study involved meat of two-year-old indigenous cows, as well as multicomponent antibacterial and standard extrusion brines. The brine was injected with a syringe-injector with a hollow perforated needle at a 20 mm pitch. The tenderization took place in a universal express tenderizer with a rotation speed of 16 rpm and lasted for 10 h. The shelf-life was determined based the on microbiological, chemical, and sensory indicators. \u0000By the end of the reserve shelf-life, the total microbial count was 1.2×103 CFU/g in the control and 1.0×103 CFU/g in the experimental sample. No opportunistic pathogenic bacteria or microorganisms were detected. No opportunistic pathogenic microorganisms were revealed when the microbiological parameters were studied in standard quantities and in quantities increased by an order of magnitude. \u0000The changes in acid and peroxide numbers during storage indicated a stable oxidation of the fat component in the experimental sample. Its sensory evaluation exceeded the control sample by 0.9 points in terms color, texture, and smell. The meat marinated with C. islándica compiled with the quality standard and had a shelf-life which exceeded that of the traditionally-marinated meat by 5 days.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"18 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140373081","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2487
Yan Puhalsky, Nikolai Vorobyov, S. Loskutov, Mariia A. Chukaeva, R. Glushakov, Andrew Babyka, Denis Meshcheriakov, Alla Yakubovskaya
Growing organic microgreens indoors requires a unified technological procedure with various external elicitors. The quality of seedlings depends on their ability to accumulate essential microelements. This research assessed the nutrient profile of mustard microgreens using the method of fractal calculation with repeating numerical series. The experiment involved mustard (Brássica júncea L.) of the Nika variety grown in a closed box for 15 days under aggregation with an intensive 16-h photocycle (440 µmoL m2/s). The plants were inoculated with the endomycorrhizal fungus Glomus mosseae. A solution of fulvic acids (100 mg/L) served as a stabilizing organic additive and was introduced into the coconut substrate. The physical treatment included weak static electromagnetic field with magnetic induction (20 mT). The elemental analysis was performed by inductively coupled plasma atomic emission spectrometry on an ICPE-9000 device (Shimadzu, Japan). According to the calculated indices of the microelement biocomposition, the best result belonged to the sample treated with fulvic acids and weak electromagnetic field (IndBcomL = 0.27). The resulting biomass of dry powder for elemental analysis was 10.2 g, which was twice as high as the values obtained in the control sample, not subjected to any external influences (5.2 g). All the variants with mycorrhization produced no positive effect on the total pool of microelements during vegetation. The increase in biomass averaged as low as 20%. Zinc increased by 33.3% while aluminum and iron decreased by 59.5 and 18.0%, respectively. The neural network analysis of the microelements in mustard microgreens proved effective as a mathematical model for biochemical diagnostics of biomass quality. The method could be used to optimize the biotechnological process for other indoor crops as it makes it possible to partially substitute mineral fertilizers with organic and bacterial complex.
{"title":"Effect of External Factors on Trace Element Profile and Biomass of Mustard (Brássica júncea L.) Microgreens: Neural Network Analysis","authors":"Yan Puhalsky, Nikolai Vorobyov, S. Loskutov, Mariia A. Chukaeva, R. Glushakov, Andrew Babyka, Denis Meshcheriakov, Alla Yakubovskaya","doi":"10.21603/2074-9414-2024-1-2487","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2487","url":null,"abstract":"Growing organic microgreens indoors requires a unified technological procedure with various external elicitors. The quality of seedlings depends on their ability to accumulate essential microelements. This research assessed the nutrient profile of mustard microgreens using the method of fractal calculation with repeating numerical series. \u0000The experiment involved mustard (Brássica júncea L.) of the Nika variety grown in a closed box for 15 days under aggregation with an intensive 16-h photocycle (440 µmoL m2/s). The plants were inoculated with the endomycorrhizal fungus Glomus mosseae. A solution of fulvic acids (100 mg/L) served as a stabilizing organic additive and was introduced into the coconut substrate. The physical treatment included weak static electromagnetic field with magnetic induction (20 mT). The elemental analysis was performed by inductively coupled plasma atomic emission spectrometry on an ICPE-9000 device (Shimadzu, Japan). \u0000According to the calculated indices of the microelement biocomposition, the best result belonged to the sample treated with fulvic acids and weak electromagnetic field (IndBcomL = 0.27). The resulting biomass of dry powder for elemental analysis was 10.2 g, which was twice as high as the values obtained in the control sample, not subjected to any external influences (5.2 g). All the variants with mycorrhization produced no positive effect on the total pool of microelements during vegetation. \u0000The increase in biomass averaged as low as 20%. Zinc increased by 33.3% while aluminum and iron decreased by 59.5 and 18.0%, respectively. \u0000The neural network analysis of the microelements in mustard microgreens proved effective as a mathematical model for biochemical diagnostics of biomass quality. The method could be used to optimize the biotechnological process for other indoor crops as it makes it possible to partially substitute mineral fertilizers with organic and bacterial complex.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"140 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140369294","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2498
Svetlana Chernichenko, R. Kotov
Effective bankruptcy risk diagnostics may prevent a financial crisis in Russia’s national economy. The article introduces a novel express tool for bankruptcy diagnostics based on early recognition of alert signs, crisis fields, and preliminary pre-crisis assessment. The tool is a selective-indicative model with regional and industrial specifications. Regional and industrial exhibitors served as benchmark indicators. The empirical material included statistics, reference materials, and financial reports from agricultural organizations in the period of external economic shocks (2014–2022), Kemerovo region, Russia. First, the alert signals of bankruptcy risk were identified based on 22 original methods of financial crisis forecasting. After that, they were assessed for practical popularity. The identified default risk signals were linked to the existing criteria of financial insolvency, subjected to economic interpretation, and classified. After fixing the analytical reference vectors, the authors identified the share of each indicator. By determining the latest results of model exponents, they ensured the direction of analytical reference vectors to maximize the disabled function. The next stage involved systematization and synthesis of alert signals into a diagnostic model to be developed into a gradation indicator. After fixing the signal analytical base, the model was tested to formulate conclusions about its adaptability in the current economy. The resulting model relied on the share of each alert signal of bankruptcy risk in the rating number. It may improve the quality of predictive diagnostics. As the model needs few exponents, it provides a high-speed crisis analysis.
{"title":"Express Diagnostics of Bankruptcy Risks Based on a Selective-Indicative Model","authors":"Svetlana Chernichenko, R. Kotov","doi":"10.21603/2074-9414-2024-1-2498","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2498","url":null,"abstract":"Effective bankruptcy risk diagnostics may prevent a financial crisis in Russia’s national economy. The article introduces a novel express tool for bankruptcy diagnostics based on early recognition of alert signs, crisis fields, and preliminary pre-crisis assessment. The tool is a selective-indicative model with regional and industrial specifications. \u0000Regional and industrial exhibitors served as benchmark indicators. The empirical material included statistics, reference materials, and financial reports from agricultural organizations in the period of external economic shocks (2014–2022), Kemerovo region, Russia. \u0000First, the alert signals of bankruptcy risk were identified based on 22 original methods of financial crisis forecasting. After that, they were assessed for practical popularity. The identified default risk signals were linked to the existing criteria of financial insolvency, subjected to economic interpretation, and classified. After fixing the analytical reference vectors, the authors identified the share of each indicator. By determining the latest results of model exponents, they ensured the direction of analytical reference vectors to maximize the disabled function. The next stage involved systematization and synthesis of alert signals into a diagnostic model to be developed into a gradation indicator. After fixing the signal analytical base, the model was tested to formulate conclusions about its adaptability in the current economy. \u0000The resulting model relied on the share of each alert signal of bankruptcy risk in the rating number. It may improve the quality of predictive diagnostics. As the model needs few exponents, it provides a high-speed crisis analysis.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"135 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140369499","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2485
Lejaniya Abdul Kalam Saleena, Kelly Yie Lin Tan, Lee Sin Chang, L. Pui
The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M. laurina puree and comprehensively analyze its characteristics. Homogenized pulp of M. laurina was treated with different enzymes (Pectinex Ultra SPL, Celluclast, Fungamyl, and Termamyl). Pectinex Ultra SPL was selected as the most effective enzyme as it significantly decreased viscosity and increased juice yield. Pectinex Ultra SPL was then used to treat the homogenized pulp at different concentrations (0–4.0%), different incubation times (0–2.5 h), and different incubation temperatures (25–60°C). We considered these parameters as independent variables and studied their effects on viscosity, juice yield, total soluble solids, pH, and color to establish optimum conditions for the enzymatic liquefaction of M. laurina pulp. The recommended enzymatic liquefaction conditions were set as 2.0% Pectinex Ultra SPL at 45°C for 2.0 h. The optimized enzyme-liquefied mango puree showed a noteworthy decrease in total carotenoids (174.15 ± 0.04 µg/100 g), crude protein, crude fat, and crude fiber, compared to fresh mango puree. However, enzymatic liquefaction provided the mango puree with higher contents of moisture and ash, better water activity, and higher juice yield, compared to fresh mango puree. Enzymatic liquefaction of fruit juice provides advantages in terms of improved digestion, increased yield, and enhanced economic profit. Its ability to enhance nutrient availability, increase extraction rates, and optimize production processes makes it a valuable technique in various food industries.
{"title":"Enzymatic Liquefaction and Characterization of Mangifera laurina Blume","authors":"Lejaniya Abdul Kalam Saleena, Kelly Yie Lin Tan, Lee Sin Chang, L. Pui","doi":"10.21603/2074-9414-2024-1-2485","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2485","url":null,"abstract":"The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M. laurina puree and comprehensively analyze its characteristics. \u0000Homogenized pulp of M. laurina was treated with different enzymes (Pectinex Ultra SPL, Celluclast, Fungamyl, and Termamyl). Pectinex Ultra SPL was selected as the most effective enzyme as it significantly decreased viscosity and increased juice yield. Pectinex Ultra SPL was then used to treat the homogenized pulp at different concentrations (0–4.0%), different incubation times (0–2.5 h), and different incubation temperatures (25–60°C). We considered these parameters as independent variables and studied their effects on viscosity, juice yield, total soluble solids, pH, and color to establish optimum conditions for the enzymatic liquefaction of M. laurina pulp. \u0000The recommended enzymatic liquefaction conditions were set as 2.0% Pectinex Ultra SPL at 45°C for 2.0 h. The optimized enzyme-liquefied mango puree showed a noteworthy decrease in total carotenoids (174.15 ± 0.04 µg/100 g), crude protein, crude fat, and crude fiber, compared to fresh mango puree. However, enzymatic liquefaction provided the mango puree with higher contents of moisture and ash, better water activity, and higher juice yield, compared to fresh mango puree. \u0000Enzymatic liquefaction of fruit juice provides advantages in terms of improved digestion, increased yield, and enhanced economic profit. Its ability to enhance nutrient availability, increase extraction rates, and optimize production processes makes it a valuable technique in various food industries.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"112 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140370386","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 : 2024-03-28DOI: 10.21603/2074-9414-2024-1-2499
B. Guseynova, R. Musaeva
Cherries (Prunus avium L.) are valued for their taste and nutritional properties. However, they are highly perishable. A low-temperature preservation technology can preserve cherries without spoiling their beneficial properties. This research experimentally substantiated the optimal methods and modes of freezing cherries, defined their refrigerated shelf-life, and identified varieties for low-temperature preservation. The study featured cherries of eight varieties grown in the northern foothills of Dagestan. Fresh cherries served as control. Some cherries were frozen by immersion in a liquid solution of water, alcohol, and sugar (65:20:15) at –24°C. Others were frozen in bulk in air at –30, –33, and –35°C to be stored at –22°C for 3, 9, and 12 months. The nutritional profile was determined by standard methods of chemical analysis. The amount of juice lost during defrosting was assessed by the difference in weight before and after defrosting. The sensory evaluation involved a five-point scale. The best nutritional profile belonged to the sample frozen in air at –35°C while the worst result was observed in the cherries frozen at –30°C. The cherries frozen in bulk in air at –33°C and those immersed in liquid coolant at –24°C demonstrated a poorer nutritional content (by 4.2–5.4%) than the sample frozen in air at –35°C. The sample frozen in air preserved 77.5–81.6% vitamin C, 83.7–89.0% pectin substances, 85.1–88.5% anthocyanins, and 81.4–86.4% sugar after 12 months of storage at –22°C. The sample frozen in liquid coolant retained 75.9–79.0% vitamin C, 84.4–88.2% pectin substances, 83.8–87.5% anthocyanins, and 80.3–84.7% sugar after 12 months of storage. The cherries of the Lezginka, Dagestanka, and Valery Chkalov varieties showed minimal changes after 12 months. The varieties of Buynakskaya, Krupnoplodnaya, and Polyanka could be recommended for nine-month storage. The varieties of Zhemchuzhnaya and Gudzon lost consumer attractiveness as early as after 3 months. When frozen in bulk in air at –33°C and immersed in liquid coolant at –24°C, the cherries preserved their physicochemical properties after 3, 9, and 12 months of storage at –22°C. The study expanded the existing data about low-temperature preservation of cherries and their health benefits.
{"title":"Low-Temperature Preservation of Cherries","authors":"B. Guseynova, R. Musaeva","doi":"10.21603/2074-9414-2024-1-2499","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2499","url":null,"abstract":"Cherries (Prunus avium L.) are valued for their taste and nutritional properties. However, they are highly perishable. A low-temperature preservation technology can preserve cherries without spoiling their beneficial properties. This research experimentally substantiated the optimal methods and modes of freezing cherries, defined their refrigerated shelf-life, and identified varieties for low-temperature preservation. \u0000The study featured cherries of eight varieties grown in the northern foothills of Dagestan. Fresh cherries served as control. Some cherries were frozen by immersion in a liquid solution of water, alcohol, and sugar (65:20:15) at –24°C. Others were frozen in bulk in air at –30, –33, and –35°C to be stored at –22°C for 3, 9, and 12 months. The nutritional profile was determined by standard methods of chemical analysis. The amount of juice lost during defrosting was assessed by the difference in weight before and after defrosting. The sensory evaluation involved a five-point scale. \u0000The best nutritional profile belonged to the sample frozen in air at –35°C while the worst result was observed in the cherries frozen at –30°C. The cherries frozen in bulk in air at –33°C and those immersed in liquid coolant at –24°C demonstrated a poorer nutritional content (by 4.2–5.4%) than the sample frozen in air at –35°C. The sample frozen in air preserved 77.5–81.6% vitamin C, 83.7–89.0% pectin substances, 85.1–88.5% anthocyanins, and 81.4–86.4% sugar after 12 months of storage at –22°C. The sample frozen in liquid coolant retained 75.9–79.0% vitamin C, 84.4–88.2% pectin substances, 83.8–87.5% anthocyanins, and 80.3–84.7% sugar after 12 months of storage. The cherries of the Lezginka, Dagestanka, and Valery Chkalov varieties showed minimal changes after 12 months. The varieties of Buynakskaya, Krupnoplodnaya, and Polyanka could be recommended for nine-month storage. The varieties of Zhemchuzhnaya and Gudzon lost consumer attractiveness as early as after 3 months. \u0000When frozen in bulk in air at –33°C and immersed in liquid coolant at –24°C, the cherries preserved their physicochemical properties after 3, 9, and 12 months of storage at –22°C. The study expanded the existing data about low-temperature preservation of cherries and their health benefits.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"7 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140373159","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：