Muhammad Waseem, Muhammad Usman Khan, Yaqoob Majeed, Godswill Ntsomboh Ntsefong, Inna Kirichenko, Anna Klopova, Pavel Trushov, Aleksei Lodygin
Seaweed-based films have emerged as a promising solution for sustainable food packaging due to their renewable sourcing, biodegradability, and functional properties. This review provides an in-depth analysis of seaweed-based films, focusing on their properties, incorporation of essential oils, applications in food packaging, and future directions. The advantages of seaweed-based films include their renewable and abundant source, biodegradability, and favorable barrier properties. The review explores the physical and mechanical properties, barrier properties, and safety considerations of seaweed-based films. Additionally, it discusses the incorporation of essential oils into seaweed-based films and their potential benefits. Current and potential applications of seaweed-based films in food packaging, ranging from fresh produce to dairy products, are examined, along with the advantages and challenges associated with their use. A comparison with other sustainable packaging options is provided. Furthermore, the review highlights future research directions in developing seaweed-based films, such as improving mechanical properties, extending shelf life, scaling up production, reducing costs, and innovation in formulation. Overall, seaweed-based films offer a promising and sustainable alternative for food packaging, with ongoing research and development driving their advancement and potential for a more environmentally friendly packaging industry.
{"title":"Seaweed-based films for sustainable food packaging: properties, incorporation of essential oils, applications, and future directions","authors":"Muhammad Waseem, Muhammad Usman Khan, Yaqoob Majeed, Godswill Ntsomboh Ntsefong, Inna Kirichenko, Anna Klopova, Pavel Trushov, Aleksei Lodygin","doi":"10.5219/1908","DOIUrl":"https://doi.org/10.5219/1908","url":null,"abstract":"Seaweed-based films have emerged as a promising solution for sustainable food packaging due to their renewable sourcing, biodegradability, and functional properties. This review provides an in-depth analysis of seaweed-based films, focusing on their properties, incorporation of essential oils, applications in food packaging, and future directions. The advantages of seaweed-based films include their renewable and abundant source, biodegradability, and favorable barrier properties. The review explores the physical and mechanical properties, barrier properties, and safety considerations of seaweed-based films. Additionally, it discusses the incorporation of essential oils into seaweed-based films and their potential benefits. Current and potential applications of seaweed-based films in food packaging, ranging from fresh produce to dairy products, are examined, along with the advantages and challenges associated with their use. A comparison with other sustainable packaging options is provided. Furthermore, the review highlights future research directions in developing seaweed-based films, such as improving mechanical properties, extending shelf life, scaling up production, reducing costs, and innovation in formulation. Overall, seaweed-based films offer a promising and sustainable alternative for food packaging, with ongoing research and development driving their advancement and potential for a more environmentally friendly packaging industry.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"11 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135480137","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}
Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.
{"title":"Determination of the fatty and amino acid composition of camel milk, milk powder and shubat","authors":"Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Yus Aniza Yusof, Aigul Kozhakhmetova","doi":"10.5219/1931","DOIUrl":"https://doi.org/10.5219/1931","url":null,"abstract":"Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"58 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135479623","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}
Igor Palamarchuk, Oksana Shtonda, Kateryna Semeniuk, Oksana Topchii, Alla Petryna
The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.
{"title":"Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology","authors":"Igor Palamarchuk, Oksana Shtonda, Kateryna Semeniuk, Oksana Topchii, Alla Petryna","doi":"10.5219/1926","DOIUrl":"https://doi.org/10.5219/1926","url":null,"abstract":"The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of marinades within the meat, mechanical processing of the raw material is necessary, specifically using the massaging process, to achieve uniform distribution of curing agents, changes in structure, and increased activity of enzymatic systems utilized in marinades. The main goal of this study is to model the massaging process, which allows the processing of the obtained experimental data in the form of a criterion equation. For the research, 8 samples were used, including 3 experimental pork samples and 1 control, as well as 3 experimental beef samples and 1 control. The main components of the samples include pork meat, beef meat, canola oil, sunflower oil, olive oil, curing ingredients, spices and seasonings, bromelain enzyme, and yeast extract. To carry out the massaging process in the investigated procedure, a massager of the model MAL 50-1500 was employed. The research results indicate that the determined mass transfer equation demonstrates a predominant influence in the investigated massaging process, involving changes in the concentration of sunflower, canola, and olive oil in the product, affecting the diffusion coefficient, size of dispersed phase particles, and mass transfer coefficient within the load.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"238 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135476221","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}
Noha Sorour, Saqer Herzallah, Nazieh Alkhalaileh, Amer Mamkagh, Ashraf El-Baz, Esra Shalaby, Hani Dmoor, Rateb Abbas
Citrus fruits are widely consumed worldwide due to their nutritional and health benefits. However, the disposal of citrus waste poses significant environmental challenges. Orange peels (OP) are a substantial by-product of fruit processing and hold great potential as a source for bioethanol production, promoting investment in utilizing agricultural waste for biofuel purposes. OP offers a cost-effective substrate for producing value-added compounds, including bioethanol. Autoclaved-water treated OP biomass exhibited the highest release of reducing sugars (68.2%) this results supported by SEM images of that Autoclaving has definite effect on the structure of the OP particles. Among the five tested microbes, Candida tropicalis was selected as a promising bioethanol candidate due to its ethanol tolerance and ability to utilize xylose. Preliminary screening using Plackett-Burman Design (PBD) was conducted to identify six influential factors affecting the fermentation process at three levels, determining the optimum response region for bioethanol production by C. tropicalis. The significant variables were further investigated using Response Surface Methodology-Central Composite Rotatable Design (RSM-CCRD) at five levels, a novel approach in this study. The addition of cysteine and resazurin as reducing agents increased bioethanol production by 2.9 and 2.1 times, respectively, from the treated OP. Under the optimized conditions obtained from RSM-CCRD, bioethanol production reached 16.7 mg/mL per mg/ml reducing sugars. Implementing all the optimized conditions, including an initial pH of 5.75, 3% yeast extract, 2.25 g/L cysteine, 4% inoculum size, 0.6 g/L ZnSO4, 0.29 g/L MgSO4, 0.3 g/L MnSO4, and substrate treatment with active charcoal before fermentation, the bioethanol yield increased by 2.2 times after three days of fermentation using co-cultures of C. tropicalis and Kluyveromyces marxianus. The fermentation process was conducted at 30 °C and 150 rpm. Exploring OP as a low-cost renewable substrate and employing efficient microorganisms open new avenues for bioethanol production.
{"title":"Biofuel production by Candida tropicalis from orange peels waste using response surface methodology","authors":"Noha Sorour, Saqer Herzallah, Nazieh Alkhalaileh, Amer Mamkagh, Ashraf El-Baz, Esra Shalaby, Hani Dmoor, Rateb Abbas","doi":"10.5219/1913","DOIUrl":"https://doi.org/10.5219/1913","url":null,"abstract":"Citrus fruits are widely consumed worldwide due to their nutritional and health benefits. However, the disposal of citrus waste poses significant environmental challenges. Orange peels (OP) are a substantial by-product of fruit processing and hold great potential as a source for bioethanol production, promoting investment in utilizing agricultural waste for biofuel purposes. OP offers a cost-effective substrate for producing value-added compounds, including bioethanol. Autoclaved-water treated OP biomass exhibited the highest release of reducing sugars (68.2%) this results supported by SEM images of that Autoclaving has definite effect on the structure of the OP particles. Among the five tested microbes, Candida tropicalis was selected as a promising bioethanol candidate due to its ethanol tolerance and ability to utilize xylose. Preliminary screening using Plackett-Burman Design (PBD) was conducted to identify six influential factors affecting the fermentation process at three levels, determining the optimum response region for bioethanol production by C. tropicalis. The significant variables were further investigated using Response Surface Methodology-Central Composite Rotatable Design (RSM-CCRD) at five levels, a novel approach in this study. The addition of cysteine and resazurin as reducing agents increased bioethanol production by 2.9 and 2.1 times, respectively, from the treated OP. Under the optimized conditions obtained from RSM-CCRD, bioethanol production reached 16.7 mg/mL per mg/ml reducing sugars. Implementing all the optimized conditions, including an initial pH of 5.75, 3% yeast extract, 2.25 g/L cysteine, 4% inoculum size, 0.6 g/L ZnSO4, 0.29 g/L MgSO4, 0.3 g/L MnSO4, and substrate treatment with active charcoal before fermentation, the bioethanol yield increased by 2.2 times after three days of fermentation using co-cultures of C. tropicalis and Kluyveromyces marxianus. The fermentation process was conducted at 30 °C and 150 rpm. Exploring OP as a low-cost renewable substrate and employing efficient microorganisms open new avenues for bioethanol production.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"21 S1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135933086","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}
Michal Angelovič, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Mária Angelovičová
The study aimed to examine, compare, and statistically evaluate the quality of the beef thigh and roast beef muscle in terms of the profile of fatty acids in relation to human health. Musculus semimembranosus and m. quadriceps femoris of the thigh and m. longissimus dorsi of the roast beef were used for analysis to evaluate the fatty acid profile. Chemical analysis of the thigh and roast beef muscle samples was performed using Fourier transform infrared (FTIR) spectroscopy. The measured data were statistically processed according to descriptive characteristics, analysis of variance, and differences were tested using Scheffe´s test at a = 0.05. The SAS program package, version 8.2, was used to evaluate the results statistically. A statistically significant difference (p ≤0.05) was recorded in the dry matter proportion between m. quadriceps femoris and m. longissimus dorsi. A statistically significant difference was found in the intramuscular fat proportion, polyunsaturated fatty acid proportion, the ratio of polyunsaturated fatty acids to saturated fatty acids, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids, as well as between m. semimembranosus and m. longissimus dorsi and between m. quadriceps femoris and m. longissimus dorsi. Strong, statistically significant (p ≤0.01, p ≤0.001) correlations were found mainly between intramuscular fat and polyunsaturated fatty acids, between intramuscular fat and the ratio of the polyunsaturated fatty acids to saturated fatty acids, between intramuscular fat and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. In conclusion, it was stated that the muscles of the thigh and roast beef of the young cattle are characterized by statistically significant differences in the proportion of fatty acids. The ratio of polyunsaturated fatty acids to saturated fatty acids meets the recommended values concerning maintaining the health of the food consumer. Still, the ratio of the n-6 to n-3 polyunsaturated fatty acids poses a risk concerning cardiovascular diseases.
{"title":"Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef","authors":"Michal Angelovič, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Mária Angelovičová","doi":"10.5219/1765","DOIUrl":"https://doi.org/10.5219/1765","url":null,"abstract":"The study aimed to examine, compare, and statistically evaluate the quality of the beef thigh and roast beef muscle in terms of the profile of fatty acids in relation to human health. Musculus semimembranosus and m. quadriceps femoris of the thigh and m. longissimus dorsi of the roast beef were used for analysis to evaluate the fatty acid profile. Chemical analysis of the thigh and roast beef muscle samples was performed using Fourier transform infrared (FTIR) spectroscopy. The measured data were statistically processed according to descriptive characteristics, analysis of variance, and differences were tested using Scheffe´s test at a = 0.05. The SAS program package, version 8.2, was used to evaluate the results statistically. A statistically significant difference (p ≤0.05) was recorded in the dry matter proportion between m. quadriceps femoris and m. longissimus dorsi. A statistically significant difference was found in the intramuscular fat proportion, polyunsaturated fatty acid proportion, the ratio of polyunsaturated fatty acids to saturated fatty acids, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids, as well as between m. semimembranosus and m. longissimus dorsi and between m. quadriceps femoris and m. longissimus dorsi. Strong, statistically significant (p ≤0.01, p ≤0.001) correlations were found mainly between intramuscular fat and polyunsaturated fatty acids, between intramuscular fat and the ratio of the polyunsaturated fatty acids to saturated fatty acids, between intramuscular fat and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. In conclusion, it was stated that the muscles of the thigh and roast beef of the young cattle are characterized by statistically significant differences in the proportion of fatty acids. The ratio of polyunsaturated fatty acids to saturated fatty acids meets the recommended values concerning maintaining the health of the food consumer. Still, the ratio of the n-6 to n-3 polyunsaturated fatty acids poses a risk concerning cardiovascular diseases.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"14 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135932809","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}
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.
{"title":"Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté","authors":"Gulmira Kenenbay, Urishbay Chomanov, Samat Kozhakhmetov, Alibek Tursunov, Torgyn Zhumaliyeva, Nurzhan Tultabayev, Anuarbek Suychinov","doi":"10.5219/1929","DOIUrl":"https://doi.org/10.5219/1929","url":null,"abstract":"This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"16 S3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135932951","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}
Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov
This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classical technology. We used cheeses from cow's milk. We used combined raw materials in the developed technology: cow's and goat's milk cheeses. Spirulina was added to the formulation as an enrichment agent in the 1%, 2%, and 3% ratio, respectively. The sample with a 1% addition was found to be rational according to the results of the organoleptic evaluation. The formulation was optimised in further study by selecting 0.5%, 1.5% and 2%. A centre composite plot was used to add points around the pre-lagged optimum. A regression formula was obtained, and the melting salts and the dosage of the added enrichment agent were determined. Also, the share of cheese from goat's milk in the recipe of processed cheese was determined. The recipe was calculated on the principle of material balance. Experimental samples were examined for fatty acid and amino acid composition. The tables compare the best sample on organoleptic evaluation with the control. It was found that when 3% is added, the cheese acquires a dark green tinge. The colour is deep green when 2% is added; when 1% or less is added, the colour is salad. The dose of melting salts in the recipe was reduced to 2%; in the classic recipe, it was 3.9%. The protein of the experimental sample turned out to be closer to the ideal protein. PDCAAS is equal to 96.9, while in the control sample, PDCAAS is equal to 39.9. Also, when comparing the fatty acid composition, the thrombogenicity coefficient was lower in the experimental sample than in the control.
{"title":"Improving the quality and the technology of processed cheeses","authors":"Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov","doi":"10.5219/1911","DOIUrl":"https://doi.org/10.5219/1911","url":null,"abstract":"This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classical technology. We used cheeses from cow's milk. We used combined raw materials in the developed technology: cow's and goat's milk cheeses. Spirulina was added to the formulation as an enrichment agent in the 1%, 2%, and 3% ratio, respectively. The sample with a 1% addition was found to be rational according to the results of the organoleptic evaluation. The formulation was optimised in further study by selecting 0.5%, 1.5% and 2%. A centre composite plot was used to add points around the pre-lagged optimum. A regression formula was obtained, and the melting salts and the dosage of the added enrichment agent were determined. Also, the share of cheese from goat's milk in the recipe of processed cheese was determined. The recipe was calculated on the principle of material balance. Experimental samples were examined for fatty acid and amino acid composition. The tables compare the best sample on organoleptic evaluation with the control. It was found that when 3% is added, the cheese acquires a dark green tinge. The colour is deep green when 2% is added; when 1% or less is added, the colour is salad. The dose of melting salts in the recipe was reduced to 2%; in the classic recipe, it was 3.9%. The protein of the experimental sample turned out to be closer to the ideal protein. PDCAAS is equal to 96.9, while in the control sample, PDCAAS is equal to 39.9. Also, when comparing the fatty acid composition, the thrombogenicity coefficient was lower in the experimental sample than in the control.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136261649","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}
Ruslan Zaritskyi, Yurii Zhuk, Vitalii Kovpak, Serhii Derkach, Yurii Masalovych, Valerii Mazur, Ivan Cheverda, Nataliіa Svyrydenko, Ihor Drachuk, Vitalii Zhurenko
On the global scale of the zoonoses problem, leptospirosis is among the five diseases that pose the greatest threat to humankind today. Leptospirosis is a worldwide zoonotic disease caused by pathogenic Leptospira species. In general, leptospirosis has been registered in more than 150 species of mammals. There are about 300 serovars of Leptospira spp. Serovar Hardjo is one of the most common causes of leptospirosis among cattle globally. In cows, the infection can be completely asymptomatic or cause abortions, stillbirths, infertility, and mastitis. The study's relevance is determined by the negative impact on the economy – productivity loss, and high cost of medical-preventive activities. Leptospirosis also affects humans. In this regard, the present study aimed to determine the prevalence of antibodies to Leptospira interrogans serovar Hardjo in tank milk samples from cows selected from farms in different regions of Ukraine. The method of indirect enzyme-multiplied immunoassay was used for this problem to be investigated. We have investigated 114 tank samples from 66 Ukrainian farms, 63.2% positive, and 36.8% negative. It was established that antibodies to the causative agent of leptospirosis were recorded in different regions of Ukraine. It has been established that the largest number of positive samples was from Kyiv and Cherkasy regions. Our study results complement the study results of other authors and indicate the circulation of this causative agent among the cows in Ukraine, as well as being of practical value for diagnosing and controlling leptospirosis among the cattle.
{"title":"Monitoring the spread of leptospirosis agent as one of the reasons of low-quality milk","authors":"Ruslan Zaritskyi, Yurii Zhuk, Vitalii Kovpak, Serhii Derkach, Yurii Masalovych, Valerii Mazur, Ivan Cheverda, Nataliіa Svyrydenko, Ihor Drachuk, Vitalii Zhurenko","doi":"10.5219/1918","DOIUrl":"https://doi.org/10.5219/1918","url":null,"abstract":"On the global scale of the zoonoses problem, leptospirosis is among the five diseases that pose the greatest threat to humankind today. Leptospirosis is a worldwide zoonotic disease caused by pathogenic Leptospira species. In general, leptospirosis has been registered in more than 150 species of mammals. There are about 300 serovars of Leptospira spp. Serovar Hardjo is one of the most common causes of leptospirosis among cattle globally. In cows, the infection can be completely asymptomatic or cause abortions, stillbirths, infertility, and mastitis. The study's relevance is determined by the negative impact on the economy – productivity loss, and high cost of medical-preventive activities. Leptospirosis also affects humans. In this regard, the present study aimed to determine the prevalence of antibodies to Leptospira interrogans serovar Hardjo in tank milk samples from cows selected from farms in different regions of Ukraine. The method of indirect enzyme-multiplied immunoassay was used for this problem to be investigated. We have investigated 114 tank samples from 66 Ukrainian farms, 63.2% positive, and 36.8% negative. It was established that antibodies to the causative agent of leptospirosis were recorded in different regions of Ukraine. It has been established that the largest number of positive samples was from Kyiv and Cherkasy regions. Our study results complement the study results of other authors and indicate the circulation of this causative agent among the cows in Ukraine, as well as being of practical value for diagnosing and controlling leptospirosis among the cattle.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136234038","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}
To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In 2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees.
{"title":"Effects of pesticides on bee populations and safety of bee honey in Ukraine","authors":"Yuliya Omelchun, Larysa Shevchenko, Mykola Voynalovich, Oleksandr Savchenko, Nataliia Hryshchenco, Gennadii Tkach, Oleksandr Androshchuk, Oleksandra Drachuk, Maksym Kozii, Hennadii Rzhevskyi, Yuliia Slyva","doi":"10.5219/1914","DOIUrl":"https://doi.org/10.5219/1914","url":null,"abstract":"To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In 2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"71 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136235588","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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