Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-10
Irina V. Kalinina, Rinat I. Fatkullin, Natalya V. Naumenko, Natalia V. Popova, Ekaterina E. Naumenko, Darya S. Stepanova
The development of a new food systems generation with the declared functional properties and efficiency is impossible without a scientifically based food system development and test at the preclinical assessment stage. Thus, there is a need in searching simple and inexpensive technological solutions developed to modify biologically active substances in order to deliver it to human body systems efficiently. The research aims at studying the possibility of Saccharomyces cerevisiae yeast cells use to encapsulate the plant antioxidant curcumin and this approach impact on bioavailability and antioxidant properties preservation in an in vitro digestion model. The study used commercially available Saccharomyces cerevisiae yeast; curcumin from Nanjing Duly Biotech Co., Ltd. (China). The researchers encapsulated curcumin in nanostructured form. The nanostructuring process using an immersion-type ultrasonic device enabled changing the dispersed curcumin particles composition and morphology. The encapsulation technology of curcumin in yeast cells included mechanical mixing of components in a ratio of 3:1 (yeast – curcumin) at a temperature of 28 °C for 24 hours. A man monitored the process after 12 and 24 hours; determined the potential bioavailability and bioactivity of curcumin in its initial form and its encapsulated complex using an in vitro digestion model. As a research result, yeast cells are able to act as a “delivery system” of curcumin in the circumstances of its pre-nanostructuring. Potential bioavailability and bioactivity analysis of the plant antioxidant in the in vitro digestion model demonstrated that the encapsulation technology in yeast cells enabled an increase in the bioavailability index of curcumin by 1.34 times, and the bioactivity index by 1.225 times compared to its non-encapsulated form. To obtain a higher level of bioavailability and bioactivity, a man has to develop technologies to increase the curcumin encapsulation efficiency in yeast cells forming the basis of future research.
{"title":"Bioavailability of Curcumin Encapsulated in Yeast Cells Saccharomyces Cerevisiae","authors":"Irina V. Kalinina, Rinat I. Fatkullin, Natalya V. Naumenko, Natalia V. Popova, Ekaterina E. Naumenko, Darya S. Stepanova","doi":"10.29141/2500-1922-2023-8-3-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-10","url":null,"abstract":"The development of a new food systems generation with the declared functional properties and efficiency is impossible without a scientifically based food system development and test at the preclinical assessment stage. Thus, there is a need in searching simple and inexpensive technological solutions developed to modify biologically active substances in order to deliver it to human body systems efficiently. The research aims at studying the possibility of Saccharomyces cerevisiae yeast cells use to encapsulate the plant antioxidant curcumin and this approach impact on bioavailability and antioxidant properties preservation in an in vitro digestion model. The study used commercially available Saccharomyces cerevisiae yeast; curcumin from Nanjing Duly Biotech Co., Ltd. (China). The researchers encapsulated curcumin in nanostructured form. The nanostructuring process using an immersion-type ultrasonic device enabled changing the dispersed curcumin particles composition and morphology. The encapsulation technology of curcumin in yeast cells included mechanical mixing of components in a ratio of 3:1 (yeast – curcumin) at a temperature of 28 °C for 24 hours. A man monitored the process after 12 and 24 hours; determined the potential bioavailability and bioactivity of curcumin in its initial form and its encapsulated complex using an in vitro digestion model. As a research result, yeast cells are able to act as a “delivery system” of curcumin in the circumstances of its pre-nanostructuring. Potential bioavailability and bioactivity analysis of the plant antioxidant in the in vitro digestion model demonstrated that the encapsulation technology in yeast cells enabled an increase in the bioavailability index of curcumin by 1.34 times, and the bioactivity index by 1.225 times compared to its non-encapsulated form. To obtain a higher level of bioavailability and bioactivity, a man has to develop technologies to increase the curcumin encapsulation efficiency in yeast cells forming the basis of future research.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136098709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-8
Tatiana V. Mazhaeva, Yulia S. Chernova, Aleksey I. Chemezov
The search for nutrition biomarkers, forming the so-called metabotype, is of great importance for assessing the nutrition model and its impact on human health. Currently, there is a large number of studies conducted on the metabolomic diet fat component profile; scientists are studying the acylcarnitines spectrum depending on the diet type, increasingly. Still, there is deficiency of the lipid profile biomarkers importance in the preschool organization menu assessment. The aim of the study was to determine the lipid profile biomarkers importance in assessing the preschool children menu. The researchers evaluated the menu of two preschool organizations of the Sverdlovsk region and analyzed the metabolic profile of 190 children attending it. The greatest excess of saturated and unsaturated fatty acids content, the sources of which were animal products in the menu of one of the preschool organizations, is relatable to a higher content of medium-chain and long-chain acylcarnitines in the children blood serum; in turn, there is a higher content of short-chain acylcarnitines in serum in the course of a higher amount of vegetable fats in the diet. Acylcarnitines can act not only as markers of rational nutrition, but also as risk factors for the development of a whole disease range. Therefore, the data obtained in the study on the acylcarnitine content in children with different amounts of saturated and unsaturated fatty acids in the diet can act as biomarkers of an unbalanced diet for the fat component with subsequent correction.
{"title":"Lipid Profile Biomarkers Implication in Preschool Organizations Menu Assessment","authors":"Tatiana V. Mazhaeva, Yulia S. Chernova, Aleksey I. Chemezov","doi":"10.29141/2500-1922-2023-8-3-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-8","url":null,"abstract":"The search for nutrition biomarkers, forming the so-called metabotype, is of great importance for assessing the nutrition model and its impact on human health. Currently, there is a large number of studies conducted on the metabolomic diet fat component profile; scientists are studying the acylcarnitines spectrum depending on the diet type, increasingly. Still, there is deficiency of the lipid profile biomarkers importance in the preschool organization menu assessment. The aim of the study was to determine the lipid profile biomarkers importance in assessing the preschool children menu. The researchers evaluated the menu of two preschool organizations of the Sverdlovsk region and analyzed the metabolic profile of 190 children attending it. The greatest excess of saturated and unsaturated fatty acids content, the sources of which were animal products in the menu of one of the preschool organizations, is relatable to a higher content of medium-chain and long-chain acylcarnitines in the children blood serum; in turn, there is a higher content of short-chain acylcarnitines in serum in the course of a higher amount of vegetable fats in the diet. Acylcarnitines can act not only as markers of rational nutrition, but also as risk factors for the development of a whole disease range. Therefore, the data obtained in the study on the acylcarnitine content in children with different amounts of saturated and unsaturated fatty acids in the diet can act as biomarkers of an unbalanced diet for the fat component with subsequent correction.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-12
Ekaterina Y. Zaporozhets, Ekaterina V. Fomenko, Albert H.-H. Nugmanov, Lina Yu. Lagutkina, Igor Yu. Aleksanyan, Victoria N. Savinova
The most popular biopolymers in the food industry are polysaccharides, including sodium alginate (food additive E401) used as a thickener in the jelly, sauces and fillings production, as well as a moisture-retaining ingredient in bread, bakery products, etc.; and brown algae of marine nature (kelp and fucus) serve as its unique industrial source in modern conditions. Brown algae of the Caspian basin including Ectocarpus are rich of alginate. The research aim is to determine the hygroscopic parameters during moisture sorption by ectocarpus, and conduct their thermodynamic analysis to specify the energy consumption during drying and to identify its rational modes. The scientific analysis object was ectocarpus in native, dry and crushed form. The thesis exemplifies the empirical data on humidity and sorption isotherms for algal raw materials, equilibrium curves constructed in semi-logarithmic coordinates; studies the macrostructural layer tissue organization of brown algae raw materials recovered in an aqueous medium; determines the stages on sorption isotherms and the graphical dependence r = f (Wр). As a research result, a man determined the hygroscopic parameters of algal raw materials during moisture sorption, run a thermodynamic analysis of the obtained sorption isotherms to identify energy costs at various stages of drying, and revealed its rational modes, in which the final result of the drying operation is the production of a material with high biological value and the best parameters for its preservation.
食品工业中最受欢迎的生物聚合物是多糖，包括海藻酸钠(食品添加剂E401)，用作果冻、酱汁和馅料生产中的增稠剂，以及面包、烘焙产品等中的保湿成分;在现代条件下，海洋褐藻(海带和墨角藻)是其独特的工业来源。里海盆地的褐藻含有丰富的海藻酸盐。研究目的是确定外腕果吸湿过程中的吸湿参数，并对其进行热力学分析，明确干燥过程中的能量消耗，确定其合理模式。科学分析对象为天然干燥粉碎形态的外腕果。本文举例说明了藻类原料的湿度和吸附等温线的经验数据，在半对数坐标下构建平衡曲线;研究了在水介质中回收的褐藻原料的宏观结构层组织结构。确定了吸附等温线上的阶段和图形依赖性r = f (wr)。作为一项研究成果，一个人确定了藻类原料在吸湿过程中的吸湿参数，对所得的吸湿等温线进行热力学分析，确定了干燥各阶段的能量消耗，并揭示了其合理的模式，其中干燥操作的最终结果是生产出具有高生物价值的材料和最佳的保存参数。
{"title":"Thermodynamic Analysis of Static Moisture Sorption Patterns by Ectocarpus Based on Its Hygroscopic Characteristics","authors":"Ekaterina Y. Zaporozhets, Ekaterina V. Fomenko, Albert H.-H. Nugmanov, Lina Yu. Lagutkina, Igor Yu. Aleksanyan, Victoria N. Savinova","doi":"10.29141/2500-1922-2023-8-3-12","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-12","url":null,"abstract":"The most popular biopolymers in the food industry are polysaccharides, including sodium alginate (food additive E401) used as a thickener in the jelly, sauces and fillings production, as well as a moisture-retaining ingredient in bread, bakery products, etc.; and brown algae of marine nature (kelp and fucus) serve as its unique industrial source in modern conditions. Brown algae of the Caspian basin including Ectocarpus are rich of alginate. The research aim is to determine the hygroscopic parameters during moisture sorption by ectocarpus, and conduct their thermodynamic analysis to specify the energy consumption during drying and to identify its rational modes. The scientific analysis object was ectocarpus in native, dry and crushed form. The thesis exemplifies the empirical data on humidity and sorption isotherms for algal raw materials, equilibrium curves constructed in semi-logarithmic coordinates; studies the macrostructural layer tissue organization of brown algae raw materials recovered in an aqueous medium; determines the stages on sorption isotherms and the graphical dependence r = f (Wр). As a research result, a man determined the hygroscopic parameters of algal raw materials during moisture sorption, run a thermodynamic analysis of the obtained sorption isotherms to identify energy costs at various stages of drying, and revealed its rational modes, in which the final result of the drying operation is the production of a material with high biological value and the best parameters for its preservation.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-4
Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina
Nowadays, the sugar substitute use has an application in food more widely due to its advantages, such as low-calorie content, safety, high taste qualities, small portion size. The study aims at recipe development and production technology improvement of marshmallows based on sweeteners enriched with a synbiotic complex. In the developed formulation, a man replaced sugar with Jerusalem artichoke syrup and isomalt, introduced the probiotic Bifidobacterium bifidum in an amount of 5·107 CFU/g. The authors determined the optimal quantitative parameters of sugar replacement with Jerusalem artichoke syrup and isomalt. The research revealed that the humidity of the developed pastille product was 14.6% less than that of the control one, explained by the isomalt low hygroscopicity. The water–soluble vitamins content is, mg/100 g: thiamine – 1.14; riboflavin – 0.34; ascorbic acid – 19.86. The mass fraction of reducing sugars (2.31%) and the mass fraction of sugars (86.24%) are higher than in the control. At the same time, a sample made according to the developed recipe contains 63% lower calories than a sample made according to a standard recipe. Permissible levels of mesophilic aerobic and facultative anaerobic microorganisms of a functional marshmallow sample are constant for 72 hours (no more than 1·103 CFU/g). Despite the decrease in humidity (by 14.6%), the experimental marshmallow sample had high organoleptic indicators – 4.76 points on a five-point scale. The developed pastille product recipe will expand the range of enriched confectionery products for functional purposes.
{"title":"Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development","authors":"Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina","doi":"10.29141/2500-1922-2023-8-3-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-4","url":null,"abstract":"Nowadays, the sugar substitute use has an application in food more widely due to its advantages, such as low-calorie content, safety, high taste qualities, small portion size. The study aims at recipe development and production technology improvement of marshmallows based on sweeteners enriched with a synbiotic complex. In the developed formulation, a man replaced sugar with Jerusalem artichoke syrup and isomalt, introduced the probiotic Bifidobacterium bifidum in an amount of 5·107 CFU/g. The authors determined the optimal quantitative parameters of sugar replacement with Jerusalem artichoke syrup and isomalt. The research revealed that the humidity of the developed pastille product was 14.6% less than that of the control one, explained by the isomalt low hygroscopicity. The water–soluble vitamins content is, mg/100 g: thiamine – 1.14; riboflavin – 0.34; ascorbic acid – 19.86. The mass fraction of reducing sugars (2.31%) and the mass fraction of sugars (86.24%) are higher than in the control. At the same time, a sample made according to the developed recipe contains 63% lower calories than a sample made according to a standard recipe. Permissible levels of mesophilic aerobic and facultative anaerobic microorganisms of a functional marshmallow sample are constant for 72 hours (no more than 1·103 CFU/g). Despite the decrease in humidity (by 14.6%), the experimental marshmallow sample had high organoleptic indicators – 4.76 points on a five-point scale. The developed pastille product recipe will expand the range of enriched confectionery products for functional purposes.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095244","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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