G. Polishchuk, T. Sharakhmatova, I. Shevchenko, O. Manduk, A. Mykhalevych, A. Pukhlyak
Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.
{"title":"SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN","authors":"G. Polishchuk, T. Sharakhmatova, I. Shevchenko, O. Manduk, A. Mykhalevych, A. Pukhlyak","doi":"10.15673/fst.v17i3.2657","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2657","url":null,"abstract":"
 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.
","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135871913","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}
O. Chaharovskyi, N. Tkachenko, E. Didukh, V. Anichin
The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese. On the basis of the conducted analysis, the feasibility and relevance of developing the technology of soft Camembert cheese from the milk of cows kept in Ukrainian farms with the use of modern dairy ingredients, as well as the introduction of the developed technology into production in Ukraine for sale on the domestic consumer market, are shown. Based on the analysis of the state of raw materials at the Prykarpattia Dairy Farm of MUKKO LLC – one of the representatives of craft cheese production in Ukraine – the expediency of processing cow's milk, which the company will have in the short term, into soft Camembert cheese, is shown. Analysis of the chemical composition and quality indicators of the milk of Holstein and Ukrainian black and white dairy cows kept at the Prykarpattia dairy farm of MUKKO LLC indicates the feasibility of processing the milk of Holstein cows into soft Camembert cheese, and the milk of Ukrainian black and white cows dairy breed - for hard cheeses. The ripening process of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC, with the use of modern dairy ingredients - leavening compositions of mesophilic lactic acid bacteria and Penicillium сandidum molds directly applied, and liquid milk-producing enzyme (100 percent chymosin) – carried out according to two step modes. The first batch of soft Camembert cheese was ripened according to mode 1: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 10 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 2–3 days. The second batch of soft Camembert cheese was ripened according to mode 2: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 17 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 3–4 days. In samples of soft Camembert cheeses, quality indicators were determined after ripening. According to the results of the conducted research, the ripening parameters of soft Camembert cheese are recommended.
{"title":"JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS","authors":"O. Chaharovskyi, N. Tkachenko, E. Didukh, V. Anichin","doi":"10.15673/fst.v17i3.2656","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2656","url":null,"abstract":"The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese. On the basis of the conducted analysis, the feasibility and relevance of developing the technology of soft Camembert cheese from the milk of cows kept in Ukrainian farms with the use of modern dairy ingredients, as well as the introduction of the developed technology into production in Ukraine for sale on the domestic consumer market, are shown. Based on the analysis of the state of raw materials at the Prykarpattia Dairy Farm of MUKKO LLC – one of the representatives of craft cheese production in Ukraine – the expediency of processing cow's milk, which the company will have in the short term, into soft Camembert cheese, is shown. Analysis of the chemical composition and quality indicators of the milk of Holstein and Ukrainian black and white dairy cows kept at the Prykarpattia dairy farm of MUKKO LLC indicates the feasibility of processing the milk of Holstein cows into soft Camembert cheese, and the milk of Ukrainian black and white cows dairy breed - for hard cheeses. The ripening process of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC, with the use of modern dairy ingredients - leavening compositions of mesophilic lactic acid bacteria and Penicillium сandidum molds directly applied, and liquid milk-producing enzyme (100 percent chymosin) – carried out according to two step modes. The first batch of soft Camembert cheese was ripened according to mode 1: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 10 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 2–3 days. The second batch of soft Camembert cheese was ripened according to mode 2: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 17 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 3–4 days. In samples of soft Camembert cheeses, quality indicators were determined after ripening. According to the results of the conducted research, the ripening parameters of soft Camembert cheese are recommended.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136134913","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}
Eight brands of pyramid tea bags on the Ukrainian market were studied: Sun Gardens (1), Lovare (2), Curtis for Mc Donalds (3), Curtis (4), Lipton (5), Premiya (6), Sonnet (7) and Loyd (8). Using FTIR spectroscopy, it was found that the pyramids of the bags are made of thermoplastic polymers polyethylene terephthalate (samples 1-7) and polylactic acid (sample 8). The threads attached to the pyramids are made of thermoplastic polymers polypropylene (samples 1,2,4-7), polyethylene terephthalate (sample 4) and polylactic acid (sample 8). The specific optical rotation of polylactic acid [α]D25 is about -150° (c=1, CHCl3), which refers to poly(L-lactic acid). Using optical microscopy, it was established that the structure of the pyramids are divided into those made of plain woven fabrics (samples 1-3) and heat-bonded nonwoven fabrics (samples 4-8). The tea bags (samples 1-3) exhibit a well patterned net structure (mesh) with the pores perceived to be uniform and regular. The tea bags made of nonwoven materials have an irregular network consisting of compact and random arrangement of fibers. The fibers are pleated randomly, generating irregular pores. Nonwoven fabrics are made from fibers with a diameter of 12-18 µm, woven fabrics are made from fibers with a diameter of 48-54 µm. The area density of nonwoven fabrics is 18.5-20.3 g/m2, the area density of woven fabrics is 22.0-22.7 g/m2. The threads are made by twisting several single-twisted yarns. The structure of threads are a cabled yarn from three 2-ply yarns (samples 1,8), 4-ply yarn (samples 2-4,6,7) and 4-ply multyfilament yarn (samples 5). The final twist of the plied yarn/cord is S-twist. The primary structural element of threads in the case of samples 1-4, 6-8 are staple fibers, of sample 5 are multyfilament fibers. Each empty pyramids and thread was steeped at 95oC for 5 min in 10 mL of water. It has been established that the shape of microplastic particles formed in beverages during tea brewing is determined by the primary structure of tea bags. Both pyramids and threads release irregularly shaped microplastic particles.
{"title":"EXPERTISE OF PYRAMID TEA BAGS BY OPTICAL MICROSCOPY AND FTIR-SPECTROSCOPY METHODS. MICROPLASTICS FORMATION IN BREWED TEA","authors":"O. Malynka, Y. Malynka, K. Petrik","doi":"10.15673/fst.v17i3.2655","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2655","url":null,"abstract":"Eight brands of pyramid tea bags on the Ukrainian market were studied: Sun Gardens (1), Lovare (2), Curtis for Mc Donalds (3), Curtis (4), Lipton (5), Premiya (6), Sonnet (7) and Loyd (8). Using FTIR spectroscopy, it was found that the pyramids of the bags are made of thermoplastic polymers polyethylene terephthalate (samples 1-7) and polylactic acid (sample 8). The threads attached to the pyramids are made of thermoplastic polymers polypropylene (samples 1,2,4-7), polyethylene terephthalate (sample 4) and polylactic acid (sample 8). The specific optical rotation of polylactic acid [α]D25 is about -150° (c=1, CHCl3), which refers to poly(L-lactic acid). Using optical microscopy, it was established that the structure of the pyramids are divided into those made of plain woven fabrics (samples 1-3) and heat-bonded nonwoven fabrics (samples 4-8). The tea bags (samples 1-3) exhibit a well patterned net structure (mesh) with the pores perceived to be uniform and regular. The tea bags made of nonwoven materials have an irregular network consisting of compact and random arrangement of fibers. The fibers are pleated randomly, generating irregular pores. Nonwoven fabrics are made from fibers with a diameter of 12-18 µm, woven fabrics are made from fibers with a diameter of 48-54 µm. The area density of nonwoven fabrics is 18.5-20.3 g/m2, the area density of woven fabrics is 22.0-22.7 g/m2. The threads are made by twisting several single-twisted yarns. The structure of threads are a cabled yarn from three 2-ply yarns (samples 1,8), 4-ply yarn (samples 2-4,6,7) and 4-ply multyfilament yarn (samples 5). The final twist of the plied yarn/cord is S-twist. The primary structural element of threads in the case of samples 1-4, 6-8 are staple fibers, of sample 5 are multyfilament fibers. Each empty pyramids and thread was steeped at 95oC for 5 min in 10 mL of water. It has been established that the shape of microplastic particles formed in beverages during tea brewing is determined by the primary structure of tea bags. Both pyramids and threads release irregularly shaped microplastic particles.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136135036","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}
S. Danylenko, V. Bondarchuk, A. Khablenko, A. Lukianets, G. Kozlovska, K. Kopylova
The work is dedicated to the varieties, microbiological peculiarities and technological aspects of production of certain types of authentic cheeses. The purpose of work is to determine the microbiological peculiarities of authentic cheeses, to analyze their varieties and microbiota, to define the biotechnological peculiarities of production of certain types of authentic cheeses. Monographic, constructive, causal analysis and logical generalization methods were used. Cheese is the most popular food product in the world; there are 5,000 varieties of cheese. Although standard cheeses produced on large-scale productions are the most popular and widespread, authentic cheeses are also popular due to their unique organoleptic properties. Many factors influence the unique characteristics of authentic cheeses, the main of which are the quality of milk, its microbiological and chemical composition, and the technological methods used in cheese-making. All authentic cheeses are characterized by the presence of lactic acid bacteria, but the use of untreated milk sometimes leads to the presence of foodborne pathogens in the final product. Certain authentic cheeses have a complex microbiota, which complicates their production and the creation of starter cultures. However, for many cheeses, especially those like feta, there are now technological approaches to production, and most research is aimed at achieving an authentic taste and improving the organoleptic properties of the final product. Analysis of the quantitative and qualitative composition of the fermenting microbiota and the technological features of different types of traditional cheeses makes it possible to determine the composition of new fermenting compositions that are inherent to a particular product and to choose ways to increase the efficiency of cheese production.
{"title":"AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION","authors":"S. Danylenko, V. Bondarchuk, A. Khablenko, A. Lukianets, G. Kozlovska, K. Kopylova","doi":"10.15673/fst.v17i3.2654","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2654","url":null,"abstract":"The work is dedicated to the varieties, microbiological peculiarities and technological aspects of production of certain types of authentic cheeses. The purpose of work is to determine the microbiological peculiarities of authentic cheeses, to analyze their varieties and microbiota, to define the biotechnological peculiarities of production of certain types of authentic cheeses. Monographic, constructive, causal analysis and logical generalization methods were used. Cheese is the most popular food product in the world; there are 5,000 varieties of cheese. Although standard cheeses produced on large-scale productions are the most popular and widespread, authentic cheeses are also popular due to their unique organoleptic properties. Many factors influence the unique characteristics of authentic cheeses, the main of which are the quality of milk, its microbiological and chemical composition, and the technological methods used in cheese-making. All authentic cheeses are characterized by the presence of lactic acid bacteria, but the use of untreated milk sometimes leads to the presence of foodborne pathogens in the final product. Certain authentic cheeses have a complex microbiota, which complicates their production and the creation of starter cultures. However, for many cheeses, especially those like feta, there are now technological approaches to production, and most research is aimed at achieving an authentic taste and improving the organoleptic properties of the final product. Analysis of the quantitative and qualitative composition of the fermenting microbiota and the technological features of different types of traditional cheeses makes it possible to determine the composition of new fermenting compositions that are inherent to a particular product and to choose ways to increase the efficiency of cheese production.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136134637","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}
The physiological mechanisms of food digestion in humans and feed digestion in animals are determined by the structure of the gastrointestinal tract (GIT) and diet. Accordingly, humans are omnivores, while domestic animals are divided into ruminants, monogastric herbivores, and monogastric omnivores, and birds are divided into herbivores (geese, ducks) and omnivores (chickens, turkeys, etc.). The digestion and assimilation of food and feed depends not only on own mechanisms but also on the GIT microbiome. The location of the most important part of this microbiome and its composition depend on the species: in ruminants, it is the rumen microbiome, in horses – the cecum (it is a counterpart of the rumen), in humans and pigs – the intestine, in birds – the crop, gizzard and cecum. These microbiomes are in constant close connection with the host organism, and this connection is realized through numerous molecular mechanisms of interaction between bacterial cells and host cells and tissues. GIT microorganisms not only help to assimilate food (feed) by partially digesting it, but also secrete biologically active substances that have protective, stimulating and other beneficial effects for the host. In adult hosts, this GIT microbiota is well developed and stable, while in children and young animals it can be much more mobile and vulnerable. Food and feed contain many components that are a favorable medium for the development of microorganisms. Raw materials and components of animal origin are the most contaminated, while vegetable raw materials and components, as well as premixes, contain significantly fewer microorganisms. Among the microorganisms colonizing raw materials, food and feeds, coliforms, salmonellae and molds may be present. In young animals, the feed microbiota ingested into the GIT, even without taking into account obligate or opportunistic pathogens, can cause shifts or changes in the digestive microenvironment towards deterioration, which will have a corresponding impact on the efficiency of feed absorption and, through it, on the efficiency of feeding and animal productivity.
{"title":"MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1","authors":"B. Yegorov, А. Yegorova, K. Yeryganov","doi":"10.15673/fst.v17i3.2651","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2651","url":null,"abstract":"The physiological mechanisms of food digestion in humans and feed digestion in animals are determined by the structure of the gastrointestinal tract (GIT) and diet. Accordingly, humans are omnivores, while domestic animals are divided into ruminants, monogastric herbivores, and monogastric omnivores, and birds are divided into herbivores (geese, ducks) and omnivores (chickens, turkeys, etc.). The digestion and assimilation of food and feed depends not only on own mechanisms but also on the GIT microbiome. The location of the most important part of this microbiome and its composition depend on the species: in ruminants, it is the rumen microbiome, in horses – the cecum (it is a counterpart of the rumen), in humans and pigs – the intestine, in birds – the crop, gizzard and cecum. These microbiomes are in constant close connection with the host organism, and this connection is realized through numerous molecular mechanisms of interaction between bacterial cells and host cells and tissues. GIT microorganisms not only help to assimilate food (feed) by partially digesting it, but also secrete biologically active substances that have protective, stimulating and other beneficial effects for the host. In adult hosts, this GIT microbiota is well developed and stable, while in children and young animals it can be much more mobile and vulnerable. Food and feed contain many components that are a favorable medium for the development of microorganisms. Raw materials and components of animal origin are the most contaminated, while vegetable raw materials and components, as well as premixes, contain significantly fewer microorganisms. Among the microorganisms colonizing raw materials, food and feeds, coliforms, salmonellae and molds may be present. In young animals, the feed microbiota ingested into the GIT, even without taking into account obligate or opportunistic pathogens, can cause shifts or changes in the digestive microenvironment towards deterioration, which will have a corresponding impact on the efficiency of feed absorption and, through it, on the efficiency of feeding and animal productivity.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136232087","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}
In recent years, interest in immunocorrectors of natural origin has increased significantly. Among them is a group of polysaccharides such as mannans. Mannans are polysaccharides composed of D-mannose residues as the main chain. They possess a number of properties: immunomodulatory, cancer-protective, antimicrobial, and normalize blood cholesterol levels. Mannans are present in a number of plants, algae and microorganisms. One of the promising sources of mannans can be coffee sludge, which is accumulated on an industrial scale at instant coffee companies. This article describes a biotechnological method for the production of water-soluble mannan from coffee sludge and investigates the possibility of increasing the yield of water-soluble low-molecular-weight mannan with the maximum content of physiologically active fractions by pretreating the raw material with ultrasound and ultrahigh-frequency radiation. The sludge was pretreated in an aqueous medium using ultrasound at 25, 35 and 40 kHz for 15 minutes and treatment in a 2.45 GHz ultra-high-frequency electric field with a power of 300 W, 600 W and 800 W for 5 minutes. Next, the physical disintegrate was treated with an enzyme preparation with beta-mannanase activity and centrifuged. The resulting water-soluble products were characterized by gel chromatography to determine the molecular weight distribution of the fractions of each sample. It was found that the pretreatment with ultrasound is expedient, since the total amount of fractions with a molecular weight of less than 20 kDa is almost 80%. The treatment of raw materials with microwave rays is inefficient and leads to an increase in fractions of molecular weight less than 1 kDa. Thus, varying the conditions of the preliminary physical treatment of coffee sludge allows to regulate the molecular weight distribution of water-soluble enzymolysis products and obtain products with the required range of molecular weight values.
{"title":"MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE","authors":"K. Naumenko, A. Kapustian, L. Gural","doi":"10.15673/fst.v17i3.2653","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2653","url":null,"abstract":"In recent years, interest in immunocorrectors of natural origin has increased significantly. Among them is a group of polysaccharides such as mannans. Mannans are polysaccharides composed of D-mannose residues as the main chain. They possess a number of properties: immunomodulatory, cancer-protective, antimicrobial, and normalize blood cholesterol levels. Mannans are present in a number of plants, algae and microorganisms. One of the promising sources of mannans can be coffee sludge, which is accumulated on an industrial scale at instant coffee companies. This article describes a biotechnological method for the production of water-soluble mannan from coffee sludge and investigates the possibility of increasing the yield of water-soluble low-molecular-weight mannan with the maximum content of physiologically active fractions by pretreating the raw material with ultrasound and ultrahigh-frequency radiation. The sludge was pretreated in an aqueous medium using ultrasound at 25, 35 and 40 kHz for 15 minutes and treatment in a 2.45 GHz ultra-high-frequency electric field with a power of 300 W, 600 W and 800 W for 5 minutes. Next, the physical disintegrate was treated with an enzyme preparation with beta-mannanase activity and centrifuged. The resulting water-soluble products were characterized by gel chromatography to determine the molecular weight distribution of the fractions of each sample. It was found that the pretreatment with ultrasound is expedient, since the total amount of fractions with a molecular weight of less than 20 kDa is almost 80%. The treatment of raw materials with microwave rays is inefficient and leads to an increase in fractions of molecular weight less than 1 kDa. Thus, varying the conditions of the preliminary physical treatment of coffee sludge allows to regulate the molecular weight distribution of water-soluble enzymolysis products and obtain products with the required range of molecular weight values.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136231946","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}
A. Dubinina, V. Zaitseva, M. Mardar, T. Kuklina, O. Cherevko, S. Lehnert, T. Letuta, L. Tatar
An analysis of the state of nutrition of people in Ukraine shows that the population does not eat well, which significantly worsens the state of their health and working capacity. The solution to the problem is possible through changes in the structure of nutrition, and above all, through an increase in the diet of vegetables and fruits of high quality, the varieties of which have been created using biofortification strategies. Biofortification is an innovative and promising approach in solving global problems related to nutrition. The goal of biofortification is to create plants with increased levels of the necessary functional ingredients absorbed from the soil, as well as those synthesized in the plant. Biofortification strategies consist in the development of optimal ways of mineral nutrition of plants, the creation of new species using molecular genetic approaches, and the use of traditional breeding methods. The purpose of the research is to analyze the modern experience of creating varieties of various fruit and vegetable crops with the help of biofortification strategies, which have an increased content of functional ingredients. Based on the literature review, it was established that for many years, an unconventional direction of selection has been developing – the creation of varieties and hybrids of fruits and vegetables with the recommended chemical composition. Created varieties of vegetables and fruits with increased protein content (nuts and legumes); starch (potato); carotenoids, dry matter, disaccharides (carrot, pumpkin); vitamin C, betanin, sugars (table beet); selenium (tomatoes); bioflavonoids, vitamin C (cabbage vegetables); macro- and microelements (bulb vegetables), etc. Such raw materials can be used to create special purpose products, which will significantly improve the quality of the population's diet and health. It is shown that the development of the non-traditional direction in breeding remains promising, and the study of samples of the domestic collection of agricultural crops and the selection of the best varieties from them for various directions of use, and especially for the production of special purpose products, is an important national economic and scientific task of an innovative nature that must be developed, therefore that the problem of improving the nation should come first.
{"title":"IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES","authors":"A. Dubinina, V. Zaitseva, M. Mardar, T. Kuklina, O. Cherevko, S. Lehnert, T. Letuta, L. Tatar","doi":"10.15673/fst.v17i3.2650","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2650","url":null,"abstract":"An analysis of the state of nutrition of people in Ukraine shows that the population does not eat well, which significantly worsens the state of their health and working capacity. The solution to the problem is possible through changes in the structure of nutrition, and above all, through an increase in the diet of vegetables and fruits of high quality, the varieties of which have been created using biofortification strategies. Biofortification is an innovative and promising approach in solving global problems related to nutrition. The goal of biofortification is to create plants with increased levels of the necessary functional ingredients absorbed from the soil, as well as those synthesized in the plant. Biofortification strategies consist in the development of optimal ways of mineral nutrition of plants, the creation of new species using molecular genetic approaches, and the use of traditional breeding methods. The purpose of the research is to analyze the modern experience of creating varieties of various fruit and vegetable crops with the help of biofortification strategies, which have an increased content of functional ingredients. Based on the literature review, it was established that for many years, an unconventional direction of selection has been developing – the creation of varieties and hybrids of fruits and vegetables with the recommended chemical composition. Created varieties of vegetables and fruits with increased protein content (nuts and legumes); starch (potato); carotenoids, dry matter, disaccharides (carrot, pumpkin); vitamin C, betanin, sugars (table beet); selenium (tomatoes); bioflavonoids, vitamin C (cabbage vegetables); macro- and microelements (bulb vegetables), etc. Such raw materials can be used to create special purpose products, which will significantly improve the quality of the population's diet and health. It is shown that the development of the non-traditional direction in breeding remains promising, and the study of samples of the domestic collection of agricultural crops and the selection of the best varieties from them for various directions of use, and especially for the production of special purpose products, is an important national economic and scientific task of an innovative nature that must be developed, therefore that the problem of improving the nation should come first.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136231820","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}
T. Matveeva, V. Papchenko, P. Petik, V. Khareba, O. Khareba
Questions of mathematical calculation of combined flour systems with improved amino acid composition have been studied. To create such systems, it is proposed to use secondary products of oilseeds processing – meal, namely soybean, linseed and sunflower. The expediency of using the indicated meals is substantiated. It is emphasized that in order to create scientific foundations and practical directions for the use of new raw materials in the production of flour products, comprehensive studies are needed to study its composition, physical and chemical properties, as well as the impact on the quality of finished products. The amino acid composition of the proteins of these meals and wheat flour was experimentally determined. Calculated amino acid score. Particular attention is paid to the mathematical calculation of the composition of oilseed meal, which, in terms of amino acid composition, is as close as possible to the reference protein. The mass fractions of soybean, flaxseed and sunflower meal proteins in the composition were determined, namely: 0.51, 0.2 and 0.29, respectively. The amino acid composition and the biological value of the protein of the obtained meal composition were established. It was shown that for such amino acids as lysine, the amount of sulphurous (methionine + cystine) and threonine amino acid score of combined flour systems increased by 0.7–2 times compared to that of wheat flour. The ratio of soybean, linseed and sunflower meal in the composition of the improved amino acid composition in percentage terms was obtained: 44:25:31. Mathematically calculated the content and rate of essential amino acids in systems, which in their composition contain 90–80% wheat flour and 10–20% composition of oilseed meal. The results of studies of such systems showed that the moisture index is almost the same, and the acidity index is slightly higher than the index (4.68 versus 3.03 degrees) for premium wheat flour. Trial baking of bread was carried out, it’s organoleptic, and physico-chemical parameters were determined in comparison with bread based on premium wheat flour. In a bread sample based on combined flour systems, the moisture content is 39.34%; porosity – 77.15%; acidity – 1.83 degrees. The characteristics of the developed systems make it easy to introduce it into the technological process of existing enterprises for the production of bakery products.
{"title":"DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION","authors":"T. Matveeva, V. Papchenko, P. Petik, V. Khareba, O. Khareba","doi":"10.15673/fst.v17i3.2652","DOIUrl":"https://doi.org/10.15673/fst.v17i3.2652","url":null,"abstract":"Questions of mathematical calculation of combined flour systems with improved amino acid composition have been studied. To create such systems, it is proposed to use secondary products of oilseeds processing – meal, namely soybean, linseed and sunflower. The expediency of using the indicated meals is substantiated. It is emphasized that in order to create scientific foundations and practical directions for the use of new raw materials in the production of flour products, comprehensive studies are needed to study its composition, physical and chemical properties, as well as the impact on the quality of finished products. The amino acid composition of the proteins of these meals and wheat flour was experimentally determined. Calculated amino acid score. Particular attention is paid to the mathematical calculation of the composition of oilseed meal, which, in terms of amino acid composition, is as close as possible to the reference protein. The mass fractions of soybean, flaxseed and sunflower meal proteins in the composition were determined, namely: 0.51, 0.2 and 0.29, respectively. The amino acid composition and the biological value of the protein of the obtained meal composition were established. It was shown that for such amino acids as lysine, the amount of sulphurous (methionine + cystine) and threonine amino acid score of combined flour systems increased by 0.7–2 times compared to that of wheat flour. The ratio of soybean, linseed and sunflower meal in the composition of the improved amino acid composition in percentage terms was obtained: 44:25:31. Mathematically calculated the content and rate of essential amino acids in systems, which in their composition contain 90–80% wheat flour and 10–20% composition of oilseed meal. The results of studies of such systems showed that the moisture index is almost the same, and the acidity index is slightly higher than the index (4.68 versus 3.03 degrees) for premium wheat flour. Trial baking of bread was carried out, it’s organoleptic, and physico-chemical parameters were determined in comparison with bread based on premium wheat flour. In a bread sample based on combined flour systems, the moisture content is 39.34%; porosity – 77.15%; acidity – 1.83 degrees. The characteristics of the developed systems make it easy to introduce it into the technological process of existing enterprises for the production of bakery products.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136232086","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}
A. Kapustian, N. Cherno, K. Naumenko, L. Gural, S. Osolina
Functional food allows to individualize the characteristics and necessities of each person. Over the past few decades, the demand for products that have a positive impact on human health has exploded worldwide. The market for functional foods in developed countries is estimated at USD 300 billion, which makes this sector attractive for investment. Accordingly, the production of functional foods and ingredients needs to be regulated at the state level. There is no harmonization in the definitions of functional foods and their classification at both the global and state levels. Despite the fact that the concept and terminology of functional food and the means of achieving it is well-established, the term “functional food” is often absent in the legislative acts of countries that actively produce functional foods, and the term “health-related food” is used instead. As a rule, health-related foods are subject to quality and safety requirements that are identical to those of conventional food products. Exceptions are regulations that establish rules for labeling FFPs and statements regarding their physiological effects or the content of a particular ingredient that may affect physiological aspects. In Europe and the USA, much attention is paid to the safety of “health-related food” and the novel food products. European Food Safety Authority and the US Food and Drug Administration require sponsors to submit information on the composition of multiple batches of a product to support safety evaluations for novel foods and Generally Recognized as Safe (GRAS) ingredients. In Ukraine, the legal status of the terms “functional food product” and dietary supplement was regulated by Law of Ukraine 771 “On Basic Principles and Requirements for Food Safety and Quality”, but in the version of this law dated 16.01.2020, this term was excluded, the term “dietary supplement” was edited and the term “novel food product or ingredient” was included, which is related to the process of harmonization of Ukrainian and European legislation in the food sector. In 2020, the Ministry of Health of Ukraine approved Order No. 1145 “On Approval of the Requirements for Nutrition Claims and Health Claims for Food Products”, which regulates the following concepts: claims and conditions for their use; health claims allowed to be used in food labeling and advertising, except for claims about reducing the risk of diseases and claims related to the development and health of children; claims about reducing the risk of diseases and claims related to the development and health of children. Unfortunately, Ukrainian regulations do not contain claims and conditions for the use of claims about pro- and prebiotics that have GRAS status worldwide. Particular attention should be paid to the possibility of using postbiotics as functional food ingredients with immunological activity.
{"title":"REGULATION OF FUNCTIONAL FOODS IN UKRAINE AND THE WORLD. PROSPECTS FOR THE USE OF POSTBIOTICS AS FUNCTIONAL INGREDIENTS","authors":"A. Kapustian, N. Cherno, K. Naumenko, L. Gural, S. Osolina","doi":"10.15673/fst.v17i2.2641","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2641","url":null,"abstract":"Functional food allows to individualize the characteristics and necessities of each person. Over the past few decades, the demand for products that have a positive impact on human health has exploded worldwide. The market for functional foods in developed countries is estimated at USD 300 billion, which makes this sector attractive for investment. Accordingly, the production of functional foods and ingredients needs to be regulated at the state level. There is no harmonization in the definitions of functional foods and their classification at both the global and state levels. Despite the fact that the concept and terminology of functional food and the means of achieving it is well-established, the term “functional food” is often absent in the legislative acts of countries that actively produce functional foods, and the term “health-related food” is used instead. As a rule, health-related foods are subject to quality and safety requirements that are identical to those of conventional food products. Exceptions are regulations that establish rules for labeling FFPs and statements regarding their physiological effects or the content of a particular ingredient that may affect physiological aspects. In Europe and the USA, much attention is paid to the safety of “health-related food” and the novel food products. European Food Safety Authority and the US Food and Drug Administration require sponsors to submit information on the composition of multiple batches of a product to support safety evaluations for novel foods and Generally Recognized as Safe (GRAS) ingredients. In Ukraine, the legal status of the terms “functional food product” and dietary supplement was regulated by Law of Ukraine 771 “On Basic Principles and Requirements for Food Safety and Quality”, but in the version of this law dated 16.01.2020, this term was excluded, the term “dietary supplement” was edited and the term “novel food product or ingredient” was included, which is related to the process of harmonization of Ukrainian and European legislation in the food sector. In 2020, the Ministry of Health of Ukraine approved Order No. 1145 “On Approval of the Requirements for Nutrition Claims and Health Claims for Food Products”, which regulates the following concepts: claims and conditions for their use; health claims allowed to be used in food labeling and advertising, except for claims about reducing the risk of diseases and claims related to the development and health of children; claims about reducing the risk of diseases and claims related to the development and health of children. Unfortunately, Ukrainian regulations do not contain claims and conditions for the use of claims about pro- and prebiotics that have GRAS status worldwide. Particular attention should be paid to the possibility of using postbiotics as functional food ingredients with immunological activity.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135900887","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}
L. Protsenko, S. Ryzhuk, N. Koshitska, M. Lyashenko, А. Bober, S. Gunko, V. Kazmirchuk
. In Ukraine, hops are basically processed into Type 90 pellets, that are practically indistinguishable in terms of biochemical indicators from hop cones. Pellets of hop are the single domestic source of hop products that can be serve as an alternative to imported pellets and extracts that used in the Ukraine brewing. Comprehensive studies of the evaluation of Type 90 hop pellets of aromatic and bitter varieties produced in Ukraine and European countries allowed establishing that they have different biochemical compositions and consequently, different brewing value. That have been identified differences in the absolute values of indicators such as the mass fraction of alpha acids, beta acids and their composition, xanthohumol, essential oil, the ratio of valuable hop compounds: beta acids to alpha acids and components of the essential oil. It has been determined that in hop pellets of aromatic varieties, the content of alpha acids changing from 3.3% in the Klone 18 variety to 5.9% in the Hallertauer Tradition variety. The content of beta acids, in the investigated pellets, ranges from 3.6% (Klone 18) to 6.7% in the Slavyanka variety. It is established that the hop pellets made from Ukrainian varieties Zagrava and Slavyanka have significantly higher content of beta acid 6.3% and 6.7%, respectively, compared to pellets of foreign varieties. There is a significant advantage in the resin fraction of beta acids over the fraction of alpha acids in the pellets of Slavyanka, Klone 18, Zhatetsky and Zagrava varieties, that they meaning retain a positive coefficient of aromaticity between the content of beta and alpha acids that ranges from 1.18 to 1.37. The content of alpha acids ranges from 8.7% in the Polisky variety to 14.1% in the Magnum variety in the hop pellets of bitter varieties. The content of beta acids in the same pellets ranges from 4.2% to 5.9%. It has been established that the composition of alpha and beta acids in the investigated pellets changes depending on the variety. It has been proven that Ukrainian-produced hop pellets correspond to their international counterparts in terms of their characteristics. Specifically, the biochemical and technological indicators of Klone 18 hop pellets correspond to the characteristics of pellets of the Czech variety Zhatetsky, pellets made from the bitter variety Alta correspond to the biochemical indicators of German Magnum pellets but pellets of varieties such as Slavyanka and Zagrava exceed the world analogies in terms of the composition and quality of bitter substances and essential oil. Based on the comparative biochemical characteristics of Type 90 hop pellets of Ukrainian and European production, the quality of Ukrainian hop products has been found to be at a global level. Certified domestic hop products, specifically Type 90 pellets, can be used do not only by Ukrainian brewers but also by other manufacturers to create new innovative and competitive products with various functional purposes.
{"title":"COMPARATIVE ESTIMATION OF THE QUALITY OF UKRAINIAN AND EUROPEAN HOP PELLETS","authors":"L. Protsenko, S. Ryzhuk, N. Koshitska, M. Lyashenko, А. Bober, S. Gunko, V. Kazmirchuk","doi":"10.15673/fst.v17i2.2604","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2604","url":null,"abstract":". In Ukraine, hops are basically processed into Type 90 pellets, that are practically indistinguishable in terms of biochemical indicators from hop cones. Pellets of hop are the single domestic source of hop products that can be serve as an alternative to imported pellets and extracts that used in the Ukraine brewing. Comprehensive studies of the evaluation of Type 90 hop pellets of aromatic and bitter varieties produced in Ukraine and European countries allowed establishing that they have different biochemical compositions and consequently, different brewing value. That have been identified differences in the absolute values of indicators such as the mass fraction of alpha acids, beta acids and their composition, xanthohumol, essential oil, the ratio of valuable hop compounds: beta acids to alpha acids and components of the essential oil. It has been determined that in hop pellets of aromatic varieties, the content of alpha acids changing from 3.3% in the Klone 18 variety to 5.9% in the Hallertauer Tradition variety. The content of beta acids, in the investigated pellets, ranges from 3.6% (Klone 18) to 6.7% in the Slavyanka variety. It is established that the hop pellets made from Ukrainian varieties Zagrava and Slavyanka have significantly higher content of beta acid 6.3% and 6.7%, respectively, compared to pellets of foreign varieties. There is a significant advantage in the resin fraction of beta acids over the fraction of alpha acids in the pellets of Slavyanka, Klone 18, Zhatetsky and Zagrava varieties, that they meaning retain a positive coefficient of aromaticity between the content of beta and alpha acids that ranges from 1.18 to 1.37. The content of alpha acids ranges from 8.7% in the Polisky variety to 14.1% in the Magnum variety in the hop pellets of bitter varieties. The content of beta acids in the same pellets ranges from 4.2% to 5.9%. It has been established that the composition of alpha and beta acids in the investigated pellets changes depending on the variety. It has been proven that Ukrainian-produced hop pellets correspond to their international counterparts in terms of their characteristics. Specifically, the biochemical and technological indicators of Klone 18 hop pellets correspond to the characteristics of pellets of the Czech variety Zhatetsky, pellets made from the bitter variety Alta correspond to the biochemical indicators of German Magnum pellets but pellets of varieties such as Slavyanka and Zagrava exceed the world analogies in terms of the composition and quality of bitter substances and essential oil. Based on the comparative biochemical characteristics of Type 90 hop pellets of Ukrainian and European production, the quality of Ukrainian hop products has been found to be at a global level. Certified domestic hop products, specifically Type 90 pellets, can be used do not only by Ukrainian brewers but also by other manufacturers to create new innovative and competitive products with various functional purposes.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135369911","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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