Pub Date : 2022-09-23DOI: 10.21603/2308-4057-2022-2-540
S. Faheid, Ibrahim R.S. Rizk, Y. Kishk, G. Ragab, S. Mostafa
Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product. Gluten-free pasta was produced from rice flour, white corn flour, potato starch, soy protein isolate, and carboxymethyl cellulose or psyllium husk used as binding agents. Then, we evaluated the effect of these hydrocolloids on the color, texture, cooking quality, and sensory characteristics of the product. The uncooked gluten-free pasta containing psyllium husk showed significantly higher values of hardness compared to the samples with carboxymethyl cellulose, while the cooked pasta with psyllium husk had a significantly lower nitrogen loss. Also, psyllium husk improved the texture of the cooked gluten-free pasta, providing the highest values of resilience, springiness, and chewiness. Generally, the psyllium husk samples received higher quality values for texture, cooking quality, and sensory parameters, compared to the pasta with carboxymethyl cellulose. Psyllium husk showed a better ability to bind gluten-free pasta than carboxymethyl cellulose. Consequently, psyllium husk could become a feasible alternative to wheat gluten in producing high-quality gluten-free pasta.
{"title":"Carboxymethyl cellulose and psyllium husk in gluten-free pasta","authors":"S. Faheid, Ibrahim R.S. Rizk, Y. Kishk, G. Ragab, S. Mostafa","doi":"10.21603/2308-4057-2022-2-540","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-540","url":null,"abstract":"Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product. \u0000Gluten-free pasta was produced from rice flour, white corn flour, potato starch, soy protein isolate, and carboxymethyl cellulose or psyllium husk used as binding agents. Then, we evaluated the effect of these hydrocolloids on the color, texture, cooking quality, and sensory characteristics of the product. \u0000The uncooked gluten-free pasta containing psyllium husk showed significantly higher values of hardness compared to the samples with carboxymethyl cellulose, while the cooked pasta with psyllium husk had a significantly lower nitrogen loss. Also, psyllium husk improved the texture of the cooked gluten-free pasta, providing the highest values of resilience, springiness, and chewiness. Generally, the psyllium husk samples received higher quality values for texture, cooking quality, and sensory parameters, compared to the pasta with carboxymethyl cellulose. \u0000Psyllium husk showed a better ability to bind gluten-free pasta than carboxymethyl cellulose. Consequently, psyllium husk could become a feasible alternative to wheat gluten in producing high-quality gluten-free pasta.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48244062","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 : 2022-06-22DOI: 10.21603/2308-4057-2022-2-529
A. Rada, A. Kuznetsov
Cadastral and geodetic land works are expensive, which makes aerial photography extremely valuable for land traceability and inventory. The present research objective was to develop a new digital survey technology for registration of agricultural lands. We assessed the accuracy of the new method and evaluated its decision support options. The study featured the case of the Kemerovo Region (Kuzbass), Russia. The aerial survey took place in 2021 and involved 17 municipalities of the Kemerovo Region. The software and hardware complex included an unmanned aerial vehicle (UAV) and a module for aerial photography. Photogrammetric, cartometric, and satellite methods were used to define the coordinates of feature points. We developed new software (Sovhoz.avi) to perform the land inventory. The photogrammetric and cartographic methods proved efficient in determining the feature points and boundaries of land plots. They also appeared accurate enough for land inventory and decision support. The study updated the available land inventory data. About 30% of all land plots were recorded incorrectly; some plots marked as agricultural appeared to belong to the local forest reserves or urban territories. Incorrect data (1.64%) were excluded from the official inventory. The survey covered a total area of 41 000 ha and revealed 1700 illegally used land plots. The updated inventory of unused lands included 3825 new plots (163 400 ha), which can attract prospective investors. The results can be used by the local authorities to make land management decisions and identify illegal land use.
{"title":"Digital inventory of agricultural land plots in the Kemerovo Region","authors":"A. Rada, A. Kuznetsov","doi":"10.21603/2308-4057-2022-2-529","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-529","url":null,"abstract":"Cadastral and geodetic land works are expensive, which makes aerial photography extremely valuable for land traceability and inventory. The present research objective was to develop a new digital survey technology for registration of agricultural lands. We assessed the accuracy of the new method and evaluated its decision support options. The study featured the case of the Kemerovo Region (Kuzbass), Russia. \u0000The aerial survey took place in 2021 and involved 17 municipalities of the Kemerovo Region. The software and hardware complex included an unmanned aerial vehicle (UAV) and a module for aerial photography. Photogrammetric, cartometric, and satellite methods were used to define the coordinates of feature points. We developed new software (Sovhoz.avi) to perform the land inventory. \u0000The photogrammetric and cartographic methods proved efficient in determining the feature points and boundaries of land plots. They also appeared accurate enough for land inventory and decision support. The study updated the available land inventory data. About 30% of all land plots were recorded incorrectly; some plots marked as agricultural appeared to belong to the local forest reserves or urban territories. Incorrect data (1.64%) were excluded from the official inventory. The survey covered a total area of 41 000 ha and revealed 1700 illegally used land plots. The updated inventory of unused lands included 3825 new plots (163 400 ha), which can attract prospective investors. \u0000The results can be used by the local authorities to make land management decisions and identify illegal land use.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41906754","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 : 2022-06-22DOI: 10.21603/2308-4057-2022-2-530
L. Gadouche, K. Zerrouki, Azdinia Zidane, A. Ababou, Ibtissem Bachir Elazaar, Dounya Merabet, Wissam Henniche, S. Ikhlef
Rhamnus alaternus L. is a Rhamnaceae shrub and a popular traditional medicine in Algeria. The present research objective was to investigate the antioxidant, genotoxic, and antigenotoxic properties of R. alaternus methanolic leaf extract. Antiradical scavenging activity was tested by α, α-diphenyl-β-picrylhydrazyl free radical scavenging and β-carotene bleaching method. DNA damage and repair were measured by the Allium cepa test with sodium azide as a mutagenic agent. Mitotic index and chromosomal aberrations were calculated by microscopy of meristem roots stained with 2% carmine acetic. The methanolic extract of R. alaternus leaves inhibited the free radical DPPH (IC50 = 0.74 ± 0.3 mg/mL) and prevented the oxidation of β-carotene (50.71 ± 4.17%). The root phenotyping showed that sodium azide changed their color and shape, decreased their stiffness, and significantly reduced their length. The roots treated with both R. alaternus leaf extract and sodium azide demonstrated a better root growth. The roots treated with the methanolic extract were much longer than the control roots (P < 0.001). The microscopy images of root meristem treated with the sodium azide mitodepressant agent showed significant chromosomal aberrations, which indicated a disruption of the cell cycle. The R. alaternus leaf extract appeared to have a beneficial effect on cytotoxicity. The antioxidant properties of R. alaternus L. makes this plant an excellent genoportector.
{"title":"Genoprotective, antimutagenic, and antioxidant effect of methanolic leaf extract of Rhamnus alaternus L. from the Bissa mountains in Algeria","authors":"L. Gadouche, K. Zerrouki, Azdinia Zidane, A. Ababou, Ibtissem Bachir Elazaar, Dounya Merabet, Wissam Henniche, S. Ikhlef","doi":"10.21603/2308-4057-2022-2-530","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-530","url":null,"abstract":"Rhamnus alaternus L. is a Rhamnaceae shrub and a popular traditional medicine in Algeria. The present research objective was to investigate the antioxidant, genotoxic, and antigenotoxic properties of R. alaternus methanolic leaf extract. \u0000Antiradical scavenging activity was tested by α, α-diphenyl-β-picrylhydrazyl free radical scavenging and β-carotene bleaching method. DNA damage and repair were measured by the Allium cepa test with sodium azide as a mutagenic agent. Mitotic index and chromosomal aberrations were calculated by microscopy of meristem roots stained with 2% carmine acetic. \u0000The methanolic extract of R. alaternus leaves inhibited the free radical DPPH (IC50 = 0.74 ± 0.3 mg/mL) and prevented the oxidation of β-carotene (50.71 ± 4.17%). The root phenotyping showed that sodium azide changed their color and shape, decreased their stiffness, and significantly reduced their length. The roots treated with both R. alaternus leaf extract and sodium azide demonstrated a better root growth. The roots treated with the methanolic extract were much longer than the control roots (P < 0.001). The microscopy images of root meristem treated with the sodium azide mitodepressant agent showed significant chromosomal aberrations, which indicated a disruption of the cell cycle. \u0000The R. alaternus leaf extract appeared to have a beneficial effect on cytotoxicity. The antioxidant properties of R. alaternus L. makes this plant an excellent genoportector.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68373490","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 : 2022-06-22DOI: 10.21603/2308-4057-2022-2-532
B. Debnath, K. Manna
Nutraceuticals are food-based drugs that are used as dietary supplements to minimize chronic diseases. Diabetes is one of the most common chronic diseases all over the world. Recently, herbal nutraceuticals have taken a promising role in treating diabetes. We aimed to develop herbal nutraceutical tablets and evaluate its anti-diabetic activity using ob/ob mice. Five plant species were collected by field survey methods based on oral interviews with traditional healers of Tripura. The wet granulation method was applied to formulate the herbal nutraceutical tablet. Water- and fat-soluble vitamins were determined by reversed-phase high-performance liquid chromatography. Trace elements were analyzed by atomic absorption spectrophotometry. To evaluate the anti-diabetic activity of the herbal tablets, we determined serum hemoglobin, glycosylated serum protein, and oral glucose tolerance. The newly formulated herbal nutraceutical tablets provided the optimal energy level. It contained sufficient amounts of essential minerals, such as iron (74.6 ± 2.7 mg/g), sodium (4.4 ± 0.4 mg/g), potassium (5.3 ± 0.7 mg/g), calcium (163.1 ± 2.2 mg/g), magnesium (39.2 ± 1.7 mg/g), and phosphorus (14.6 ± 2.1 mg/g). We also found optimal quantities of water-soluble vitamins, such as vitamin C (27.2 ± 4.3 mg/g), vitamin B1 (0.6 ± 0 mg/g), vitamin B3 (0.6 ± 0.2 mg/g), vitamin B6 (1.1 ± 0.2 mg/g), vitamin B12 (0.6 ± 0.2 mcg/g), and folic acid (82.6 ± 7.6 mcg/g), as well as fat-soluble vitamins, such as vitamin A (287.4 ± 6.3 mcg/g), vitamin D3 (2.6 ± 0.6 mcg/g), and vitamin E (0.7 ± 0 ng/g). Finally, the herbal nutraceutical tablet (200 mg/kg) significantly improved the anti-hyperglycemic effect on ob/ob mice (type 2 diabetes), compared to the standard drug, metformin (200 mg/kg). The results suggest that the newly formulated herbal tablet may be recommended as an anti-diabetic nutraceutical drug.
{"title":"Formulating anti-diabetic nutraceutical tablets based on edible plants from Tripura, India","authors":"B. Debnath, K. Manna","doi":"10.21603/2308-4057-2022-2-532","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-532","url":null,"abstract":"Nutraceuticals are food-based drugs that are used as dietary supplements to minimize chronic diseases. Diabetes is one of the most common chronic diseases all over the world. Recently, herbal nutraceuticals have taken a promising role in treating diabetes. \u0000We aimed to develop herbal nutraceutical tablets and evaluate its anti-diabetic activity using ob/ob mice. Five plant species were collected by field survey methods based on oral interviews with traditional healers of Tripura. The wet granulation method was applied to formulate the herbal nutraceutical tablet. Water- and fat-soluble vitamins were determined by reversed-phase high-performance liquid chromatography. Trace elements were analyzed by atomic absorption spectrophotometry. To evaluate the anti-diabetic activity of the herbal tablets, we determined serum hemoglobin, glycosylated serum protein, and oral glucose tolerance. \u0000The newly formulated herbal nutraceutical tablets provided the optimal energy level. It contained sufficient amounts of essential minerals, such as iron (74.6 ± 2.7 mg/g), sodium (4.4 ± 0.4 mg/g), potassium (5.3 ± 0.7 mg/g), calcium (163.1 ± 2.2 mg/g), magnesium (39.2 ± 1.7 mg/g), and phosphorus (14.6 ± 2.1 mg/g). We also found optimal quantities of water-soluble vitamins, such as vitamin C (27.2 ± 4.3 mg/g), vitamin B1 (0.6 ± 0 mg/g), vitamin B3 (0.6 ± 0.2 mg/g), vitamin B6 (1.1 ± 0.2 mg/g), vitamin B12 (0.6 ± 0.2 mcg/g), and folic acid (82.6 ± 7.6 mcg/g), as well as fat-soluble vitamins, such as vitamin A (287.4 ± 6.3 mcg/g), vitamin D3 (2.6 ± 0.6 mcg/g), and vitamin E (0.7 ± 0 ng/g). Finally, the herbal nutraceutical tablet (200 mg/kg) significantly improved the anti-hyperglycemic effect on ob/ob mice (type 2 diabetes), compared to the standard drug, metformin (200 mg/kg). \u0000The results suggest that the newly formulated herbal tablet may be recommended as an anti-diabetic nutraceutical drug.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44088106","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 : 2022-06-22DOI: 10.21603/2308-4057-2022-2-531
D. Jafarpour, S. Hashemi
Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suitable alternative to conventional heat treatment. Recently, there has been a lot of research into ohmic heating applications in processing various foods. This review highlights the findings of studies conducted in 2018–2022 on the impact of ohmic heating on the physical, chemical, and sensory properties of foodstuffs during processing. We found that this technology provides more reliable process control compared to the traditional technique, namely conventional heating. Although ohmic heating has a positive effect on the quality of foods, its efficiency is limited by certain food components, including acid and fat, that markedly affect the electrochemical attributes of foods. Therefore, to achieve optimal results, ohmic heating conditions should be set in accordance with the properties of food materials. There is a need for further in-depth studies on the performance of ohmic heating in food processing on a large, rather than a lab scale.
{"title":"Ohmic heating application in food processing: recent achievements and perspectives","authors":"D. Jafarpour, S. Hashemi","doi":"10.21603/2308-4057-2022-2-531","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-531","url":null,"abstract":"Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suitable alternative to conventional heat treatment. Recently, there has been a lot of research into ohmic heating applications in processing various foods. \u0000This review highlights the findings of studies conducted in 2018–2022 on the impact of ohmic heating on the physical, chemical, and sensory properties of foodstuffs during processing. We found that this technology provides more reliable process control compared to the traditional technique, namely conventional heating. Although ohmic heating has a positive effect on the quality of foods, its efficiency is limited by certain food components, including acid and fat, that markedly affect the electrochemical attributes of foods. \u0000Therefore, to achieve optimal results, ohmic heating conditions should be set in accordance with the properties of food materials. There is a need for further in-depth studies on the performance of ohmic heating in food processing on a large, rather than a lab scale.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49028780","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 : 2022-06-22DOI: 10.21603/2308-4057-2022-2-533
L. Pui, Abdul Kalam Saleena Lejaniya
This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.
{"title":"Effects of spray-drying parameters on physicochemical properties of powdered fruits","authors":"L. Pui, Abdul Kalam Saleena Lejaniya","doi":"10.21603/2308-4057-2022-2-533","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-2-533","url":null,"abstract":"This review features different powdered fruits with optimal storage stability and physiochemical parameters. Spray-drying parameters, such as temperatures and flow rate, can affect the physical properties of powders. Carrier agents provide powders with various favorable qualities, e.g. good flow rate. Commercial spray-drying of fruit juice knows different carrier agents. \u0000The review involved scientific and methodological publications, conference papers, patents, regulatory papers, and Internet resources. They were subjected to grouping, categorization, comparative analysis, and consolidation. \u0000Inlet temperature, maltodextrin concentration, and air flow rate of spray-drying increased the powder yield but decreased the moisture content. Inlet temperature, maltodextrin concentration, and feed flow rate affected the solubility. Effects of atomization rate, air flow rate and free flow rate were assessed in terms of yield, moisture content, hygroscopicity, and solubility. \u0000The article introduces the fundamentals of spray-drying and describes the effect of each spray-drying parameter on the powder quality. The list of parameters included inlet air temperature, atomization rate, air flow, and feed flow rate. We also evaluated the impacts of various carrier agents on the powder quality. The article contributed to a better understanding of how variable parameters affect the quality of food powders. The results provide the food industry with better choice options to adopt certain parameters for specific production needs.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46604426","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 : 2022-03-30DOI: 10.21603/2308-4057-2022-1-163-170
N. Fedortsov, E. Budkevich, I. Evdokimov, S. Ryabtseva, R. Budkevich
Introduction. Gallic acid is a biologically active natural compound with strong antioxidant properties. Gallic acid is highly soluble and stable. It is known to increase the thermal stability of protein. However, its bioavailability is low, but interaction with proteins can solve this problem. Bovine serum albumin can bind various ligands, including polyphenols. The resulting complex of gallic acid and bovine serum albumin can become a promising functional food additive. Study objects and methods. This research featured in silico molecular modeling of gallic acid and bovine serum albumin using the HyperChem program. The methods of infrared spectrometry, potentiometry, and sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) made it possible to describe the physicochemical profile of the complex. Results and discussion. The molecular modeling confirmed that hydrophobic interactions were responsible for the chemical bond between gallic acid and bovine serum albumin. The SDS-PAGE test showed that the protein molecule remained intact. The reducing properties of the complex grew as the concentration of gallic acid increased. At 100 mg/L of gallic acid, the reducing properties were 7.8 ± 1.3 mg/L equivalent of gallic acid. At 200 and 300 mg/L, the values reached 15.90 ± 2.65 and 23.30 ± 5.05 mg/L, respectively. The IR spectrometry revealed a significant difference between the samples with different concentrations of gallic acid. Conclusion. The research managed to predict the properties of the complex of bovine serum albumin and gallic acid during its formation. The resulting complex had the highest reducing properties at 0.69 g of bovine serum albumin and 300 mg of gallic acid. The obtained parameters can be used in the food industry to develop new food additives.
{"title":"Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling","authors":"N. Fedortsov, E. Budkevich, I. Evdokimov, S. Ryabtseva, R. Budkevich","doi":"10.21603/2308-4057-2022-1-163-170","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-163-170","url":null,"abstract":"Introduction. Gallic acid is a biologically active natural compound with strong antioxidant properties. Gallic acid is highly soluble and stable. It is known to increase the thermal stability of protein. However, its bioavailability is low, but interaction with proteins can solve this problem. Bovine serum albumin can bind various ligands, including polyphenols. The resulting complex of gallic acid and bovine serum albumin can become a promising functional food additive. \u0000Study objects and methods. This research featured in silico molecular modeling of gallic acid and bovine serum albumin using the HyperChem program. The methods of infrared spectrometry, potentiometry, and sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) made it possible to describe the physicochemical profile of the complex. \u0000Results and discussion. The molecular modeling confirmed that hydrophobic interactions were responsible for the chemical bond between gallic acid and bovine serum albumin. The SDS-PAGE test showed that the protein molecule remained intact. The reducing properties of the complex grew as the concentration of gallic acid increased. At 100 mg/L of gallic acid, the reducing properties were 7.8 ± 1.3 mg/L equivalent of gallic acid. At 200 and 300 mg/L, the values reached 15.90 ± 2.65 and 23.30 ± 5.05 mg/L, respectively. The IR spectrometry revealed a significant difference between the samples with different concentrations of gallic acid. \u0000Conclusion. The research managed to predict the properties of the complex of bovine serum albumin and gallic acid during its formation. The resulting complex had the highest reducing properties at 0.69 g of bovine serum albumin and 300 mg of gallic acid. The obtained parameters can be used in the food industry to develop new food additives.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43109631","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 : 2022-03-30DOI: 10.21603/2308-4057-2022-1-171-175
S. Beketov, Anatoly Kaledin, S. Senator, V. Upelniek, S. Kuznetsov, Yury Stolpovsky
Introduction. A herd of zeboid cattle was created by the Snegiri Scientific and Experimental Farm (Moscow region, Russia) as a result of long-term selection and crossbreeding zebu (Bos indicus L.) with cattle (Bos taurus L.). These hybrid cows have good physiological parameters, high resistance to diseases, and a significant adaptive potential. The quality of milk produced by zebu cows at different lactation and milking times has not been studied as well as their milking capacity. Therefore, we aimed to assess the variability of specific physicochemical indicators of milk produced by Snegiri’s zeboid dairy herd. Study objects and methods. The milk of 193 zeboid cows (6–12% of zebu blood) from the Snegiri Farm was analyzed by standard methods for quality indicators such as fat, nonfat milk solids, density, bound water, freezing point, protein, and lactose. Then, we determined how these indicators changed depending on the lactation number and the time of milking (morning/evening). Statistical analysis was applied to process the data. Results and discussion. Such indicators as nonfat milk solids, density, bound water, freezing point, protein, and lactose of zeboid cow milk were consistent with the normal indicators for raw cow’s milk. Only its fat content (4.39%) exceeded the norm. We found no correlation between the quality of milk and the number of lactations. However, the evening milk was more concentrated, with a significant increase in nonfat milk solids and density, as well as with a lower freezing point. Conclusion. Zeboid cows, which can be bred in suboptimal conditions, produce milk suitable for dairy products since it has a high fat content regardless of lactation and milking time.
{"title":"Zeboid cow milk: physicochemical quality indicator","authors":"S. Beketov, Anatoly Kaledin, S. Senator, V. Upelniek, S. Kuznetsov, Yury Stolpovsky","doi":"10.21603/2308-4057-2022-1-171-175","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-171-175","url":null,"abstract":"Introduction. A herd of zeboid cattle was created by the Snegiri Scientific and Experimental Farm (Moscow region, Russia) as a result of long-term selection and crossbreeding zebu (Bos indicus L.) with cattle (Bos taurus L.). These hybrid cows have good physiological parameters, high resistance to diseases, and a significant adaptive potential. The quality of milk produced by zebu cows at different lactation and milking times has not been studied as well as their milking capacity. Therefore, we aimed to assess the variability of specific physicochemical indicators of milk produced by Snegiri’s zeboid dairy herd. \u0000Study objects and methods. The milk of 193 zeboid cows (6–12% of zebu blood) from the Snegiri Farm was analyzed by standard methods for quality indicators such as fat, nonfat milk solids, density, bound water, freezing point, protein, and lactose. Then, we determined how these indicators changed depending on the lactation number and the time of milking (morning/evening). Statistical analysis was applied to process the data. \u0000Results and discussion. Such indicators as nonfat milk solids, density, bound water, freezing point, protein, and lactose of zeboid cow milk were consistent with the normal indicators for raw cow’s milk. Only its fat content (4.39%) exceeded the norm. We found no correlation between the quality of milk and the number of lactations. However, the evening milk was more concentrated, with a significant increase in nonfat milk solids and density, as well as with a lower freezing point. \u0000Conclusion. Zeboid cows, which can be bred in suboptimal conditions, produce milk suitable for dairy products since it has a high fat content regardless of lactation and milking time.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46797638","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 : 2022-03-30DOI: 10.21603/2308-4057-2022-1-176-184
A. Samoylov, N. Suraeva, M. Zaytseva, A. Petrov
Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures. Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders. Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples. Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.
{"title":"Bioassay of oxidative properties and toxic side effects of apple juice","authors":"A. Samoylov, N. Suraeva, M. Zaytseva, A. Petrov","doi":"10.21603/2308-4057-2022-1-176-184","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-176-184","url":null,"abstract":"Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures. \u0000Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders. \u0000Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples. \u0000Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44432011","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 : 2022-03-30DOI: 10.21603/2308-4057-2022-1-185-194
A. Marynich, B. Abilov, Vladimir Semenov, N. Dzhafarov, V. Kulintsev, I. Serdyukov
Introduction. Today’s feed market offers a variety of new products of plant and animal origin that increases the productivity of young sheep. Using feed supplements can help farmers to fully realize the genetic potential of wool-and-meat genotype sheep. Study objects and methods. We studied the effect of a whole milk replacer (skimmed powdered milk) and an ORGANIC high-protein feed supplement on the growth of young sheep and the quality of their meat. In particular, we determined the effect of starter feeds on the biochemical and morphological parameters of sheep blood at the Vtoraya Pyatiletka Breeding Farm, Stavropol Krai. Results and discussion. Substituting starter feeds with a whole milk replacer and an ORGANIC supplement for the standard feed in the diet of sheep aged 0–4 months increased metabolic energy (by 12.5%), crude protein (by 22.4 and 25.5%, respectively), lysine (by 24.8 and 21.4%, respectively), and methionine + cystine (by 31.0%). The starter feeds also led to higher live weight (by 29.6 and 33.7% (P ≤ 0.001)), absolute and average daily gain (by 24.6 and 29.1% (P ≤ 0.001)), slaughter weight (by 36.5 and 42.1% (P ≤ 0.001)), slaughter yield (by 2.50 and 2.96 abs.% (P ≤ 0.05)), and meat marbling (by 3.6 and 11.7%). The number of muscle fibers increased by 2.1 and 3.3%, respectively. Additional profits rose from 1761.5 to 2091.5 rubles per head and the product profitability reached 50.5–57.9%. Conclusion. The starter feeds containing a milk replacer and an ORGANIC feed supplement proved effective for sheep aged of 0–4 months in the suckling period, ensuring live weight of 39–40 kg and improving meat quality and productivity.
{"title":"Effects of high-protein feed supplements on lamb productivity","authors":"A. Marynich, B. Abilov, Vladimir Semenov, N. Dzhafarov, V. Kulintsev, I. Serdyukov","doi":"10.21603/2308-4057-2022-1-185-194","DOIUrl":"https://doi.org/10.21603/2308-4057-2022-1-185-194","url":null,"abstract":"Introduction. Today’s feed market offers a variety of new products of plant and animal origin that increases the productivity of young sheep. Using feed supplements can help farmers to fully realize the genetic potential of wool-and-meat genotype sheep. \u0000Study objects and methods. We studied the effect of a whole milk replacer (skimmed powdered milk) and an ORGANIC high-protein feed supplement on the growth of young sheep and the quality of their meat. In particular, we determined the effect of starter feeds on the biochemical and morphological parameters of sheep blood at the Vtoraya Pyatiletka Breeding Farm, Stavropol Krai. \u0000Results and discussion. Substituting starter feeds with a whole milk replacer and an ORGANIC supplement for the standard feed in the diet of sheep aged 0–4 months increased metabolic energy (by 12.5%), crude protein (by 22.4 and 25.5%, respectively), lysine (by 24.8 and 21.4%, respectively), and methionine + cystine (by 31.0%). The starter feeds also led to higher live weight (by 29.6 and 33.7% (P ≤ 0.001)), absolute and average daily gain (by 24.6 and 29.1% (P ≤ 0.001)), slaughter weight (by 36.5 and 42.1% (P ≤ 0.001)), slaughter yield (by 2.50 and 2.96 abs.% (P ≤ 0.05)), and meat marbling (by 3.6 and 11.7%). The number of muscle fibers increased by 2.1 and 3.3%, respectively. Additional profits rose from 1761.5 to 2091.5 rubles per head and the product profitability reached 50.5–57.9%. \u0000Conclusion. The starter feeds containing a milk replacer and an ORGANIC feed supplement proved effective for sheep aged of 0–4 months in the suckling period, ensuring live weight of 39–40 kg and improving meat quality and productivity.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41803318","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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