Pub Date : 2022-03-21DOI: 10.29141/2500-1922-2022-7-1-9
T. Y. Gumerov, Z. Mingaleeva, O. Reshetnik
The article concerns the process of developing recipes for cereal products; presents the study results of their chemical composition. The researchers run the quality and safety indicators assessment in order to develop recommendations for their introduction into the diets of persons employed in enterprises with harmful and (or) dangerous working conditions. The developed cereal products composition includes physiologically functional ingredients that reduce the occupational diseases risk and fulfills the nutritional deficiency in the human body. A man has to organize the nutrition of persons who work with harmful and (or) dangerous working conditions, according to the legislation of the Russian Federation on labor protection, considering the impact of the production environment factors on the personnel health. The researchers presented four recipes of cereal products, which include traditional grain components, spices, non-traditional vegetable and berry ingredients. They determined the following: nutritional value of cereal products, the content of amino acids, dietary fiber and vitamin C in them; antioxidant activity. The authors calculated safety indicators with the help of sanitary and chemical control and microbiological analysis methods. They revealed that the content of toxic elements (plumb, arsenic, mercury, cadmium, pesticides, mycotoxins, radionuclides – 137Cs and 90Sr) did not exceed acceptable levels. There were no Bacteria of the E. coli group (coliforms) in 1.0 g and pathogenic microorganisms, including Salmonella (bacteria of the genus Salmonella), in 25 g. All other microbiological indicators (the presence of mold, yeast, KMAFAnM) did not exceed the normative values of this type of product. A man identified the indicators of the quality and safety of cereal products based on the results obtained.
{"title":"Recipes Development and Evaluation of Quality and Safety Indicators for Cereal Products","authors":"T. Y. Gumerov, Z. Mingaleeva, O. Reshetnik","doi":"10.29141/2500-1922-2022-7-1-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-9","url":null,"abstract":"The article concerns the process of developing recipes for cereal products; presents the study results of their chemical composition. The researchers run the quality and safety indicators assessment in order to develop recommendations for their introduction into the diets of persons employed in enterprises with harmful and (or) dangerous working conditions. The developed cereal products composition includes physiologically functional ingredients that reduce the occupational diseases risk and fulfills the nutritional deficiency in the human body. A man has to organize the nutrition of persons who work with harmful and (or) dangerous working conditions, according to the legislation of the Russian Federation on labor protection, considering the impact of the production environment factors on the personnel health. The researchers presented four recipes of cereal products, which include traditional grain components, spices, non-traditional vegetable and berry ingredients. They determined the following: nutritional value of cereal products, the content of amino acids, dietary fiber and vitamin C in them; antioxidant activity. The authors calculated safety indicators with the help of sanitary and chemical control and microbiological analysis methods. They revealed that the content of toxic elements (plumb, arsenic, mercury, cadmium, pesticides, mycotoxins, radionuclides – 137Cs and 90Sr) did not exceed acceptable levels. There were no Bacteria of the E. coli group (coliforms) in 1.0 g and pathogenic microorganisms, including Salmonella (bacteria of the genus Salmonella), in 25 g. All other microbiological indicators (the presence of mold, yeast, KMAFAnM) did not exceed the normative values of this type of product. A man identified the indicators of the quality and safety of cereal products based on the results obtained.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78359464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-21DOI: 10.29141/2500-1922-2022-7-1-4
V. Poznyakovskiy, M. Shamova, Alexander N. Avstriyevskikh, Elena V. Vyalykh
A man developed new polysystemic bioregulator in the form of a bio-logically active additive (BAA) based on polyprenols isolated from Si-berian fir by the multistage extraction. Polyprenols and its precursor dolichol have key positions in metabolic processes underlying the nu-merous diseases pathogenesis. Hence, there is a necessity to replace the cellular polyprenols pool to ensure the functioning of the “cellular health laboratory”. In order to give the scientific justification of the qualitative and quantitative composition of the dietary supplement formulation the authors gave the biochemical characteristics of the initial raw materials. They assessed functional properties of a specialized product and gave the recommendations for its use. The researchers ob-tained clinical evidence of the BAS effectiveness while its additional in-clusion in the diet of patients with acute bronchitis and with long bone fractures. A man justified the BAS prescription ingredients composi-tion, mg/1 capsule not less than: polyprenols – 5; eleutherosides – 0.1; schizandrins – 0.1. The technology innovativeness lies in the presence of an active gelatinous shell containing fir and chaga extracts, which have a synergistic effect in relation to the metabolic disorder correction in the pathologies under consideration. The researchers tested the recipe and technology in a production environment certified according to the international standard requirements, which guarantees the quality char-acteristics stability and developed product competitiveness in the health-saving technologies market.
{"title":"Polysystem Bioregulator Based on the Polyprenols for Active Health Management","authors":"V. Poznyakovskiy, M. Shamova, Alexander N. Avstriyevskikh, Elena V. Vyalykh","doi":"10.29141/2500-1922-2022-7-1-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-4","url":null,"abstract":"A man developed new polysystemic bioregulator in the form of a bio-logically active additive (BAA) based on polyprenols isolated from Si-berian fir by the multistage extraction. Polyprenols and its precursor dolichol have key positions in metabolic processes underlying the nu-merous diseases pathogenesis. Hence, there is a necessity to replace the cellular polyprenols pool to ensure the functioning of the “cellular health laboratory”. In order to give the scientific justification of the qualitative and quantitative composition of the dietary supplement formulation the authors gave the biochemical characteristics of the initial raw materials. They assessed functional properties of a specialized product and gave the recommendations for its use. The researchers ob-tained clinical evidence of the BAS effectiveness while its additional in-clusion in the diet of patients with acute bronchitis and with long bone fractures. A man justified the BAS prescription ingredients composi-tion, mg/1 capsule not less than: polyprenols – 5; eleutherosides – 0.1; schizandrins – 0.1. The technology innovativeness lies in the presence of an active gelatinous shell containing fir and chaga extracts, which have a synergistic effect in relation to the metabolic disorder correction in the pathologies under consideration. The researchers tested the recipe and technology in a production environment certified according to the international standard requirements, which guarantees the quality char-acteristics stability and developed product competitiveness in the health-saving technologies market.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72705719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-21DOI: 10.29141/2500-1922-2022-7-1-3
M. Alrajab, L. Shulgina
The research concerns the technology development specifics of new emulsion products with a high content of phospholipids and polyunsaturated fatty acids (PUFA) of the omega-3 family based on chum salmon caviar and sardinops melanostictus fat. The main raw material was frozen chum salmon caviar in in ovary, which mass fraction in the product composition was 60.0–70.0%. Chum salmon caviar contains 14.0 g of fat per 100 g of the product (phospholipids – (7.0 ± 0.2)% of the total amount of lipids; PUFA of the omega-3 family – 44.0% of the amount of fatty acids). The researchers added sardinops melanostictus fat (14.5–18.6%) and flavored sunflower oil (13.8–18.5%) in the formulation of new products. In the sardinops melanostictus fat the content of phospholipids is (14.1 ± 0.6)% of the lipids sum, PUFA of the omega-3 family is 33.9% of the total amount of fatty acids, as well as the sum of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids reaches 27.4%. Flavored sunflower oil is a source of the omega-6 family PUFA. The resulting caviar products had a finely ground, homogeneous, plastic mass of orange color, a well-smeared consistency, a pleasant caviar taste and a faint smell of spices; they are additional sources of phospholipids, the amount of which was 2.6–3.1 g / 100 g of the product. Packaging of emulsion caviar products with a net weight of 50 g allows satisfying the daily need of the human body for phospholipids by 18.75–22.1%; at the same time, the content of PUFA of the omega-3 family is 12.8–14.36 g/100 g of the product, the EPA and DHA sum is 9.46– 10.78 g/100 g of the product. In a package with a net weight of 25 g, the amount of omega-3 PUFA corresponds to the recommended daily intake for an adult. A man recommends the developed caviar products as additional sources of essential lipids as dietary therapeutic and dietary preventive nutrition to normalize lipid metabolism in the human body and reduce the risk of developing diseases of the cardiovascular system.
{"title":"Тechnology of Emulsive Caviar Products Enriched with Essential Lipids","authors":"M. Alrajab, L. Shulgina","doi":"10.29141/2500-1922-2022-7-1-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-3","url":null,"abstract":"The research concerns the technology development specifics of new emulsion products with a high content of phospholipids and polyunsaturated fatty acids (PUFA) of the omega-3 family based on chum salmon caviar and sardinops melanostictus fat. The main raw material was frozen chum salmon caviar in in ovary, which mass fraction in the product composition was 60.0–70.0%. Chum salmon caviar contains 14.0 g of fat per 100 g of the product (phospholipids – (7.0 ± 0.2)% of the total amount of lipids; PUFA of the omega-3 family – 44.0% of the amount of fatty acids). The researchers added sardinops melanostictus fat (14.5–18.6%) and flavored sunflower oil (13.8–18.5%) in the formulation of new products. In the sardinops melanostictus fat the content of phospholipids is (14.1 ± 0.6)% of the lipids sum, PUFA of the omega-3 family is 33.9% of the total amount of fatty acids, as well as the sum of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids reaches 27.4%. Flavored sunflower oil is a source of the omega-6 family PUFA. The resulting caviar products had a finely ground, homogeneous, plastic mass of orange color, a well-smeared consistency, a pleasant caviar taste and a faint smell of spices; they are additional sources of phospholipids, the amount of which was 2.6–3.1 g / 100 g of the product. Packaging of emulsion caviar products with a net weight of 50 g allows satisfying the daily need of the human body for phospholipids by 18.75–22.1%; at the same time, the content of PUFA of the omega-3 family is 12.8–14.36 g/100 g of the product, the EPA and DHA sum is 9.46– 10.78 g/100 g of the product. In a package with a net weight of 25 g, the amount of omega-3 PUFA corresponds to the recommended daily intake for an adult. A man recommends the developed caviar products as additional sources of essential lipids as dietary therapeutic and dietary preventive nutrition to normalize lipid metabolism in the human body and reduce the risk of developing diseases of the cardiovascular system.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88807823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-21DOI: 10.29141/2500-1922-2022-7-1-2
O. Golub, G. Chekryga, A. Paimulina, Natalia V. Motovilova, O. Motovilov
The biochemical composition of fruit raw materials depends on many factors including the pomological variety, processing technologies, etc. The research of the influence of freezing and subsequent storage processes on the pomological variety quality of gooseberry berries, differing in physiological characteristics, is relevant and timely. The research purpose is to study the influence of freezing and subsequent storage of gooseberry berries of the pomological variety “Vladil” on its quality characteristics. A man run the study of fresh and frozen gooseberry berries by standard methods: the berries were frozen in the traditional way at an air temperature of –32 ° C to the final temperature in the center of the berry layer –18 ° C; frozen products were stored at a temperature of –18 ° C and a relative humidity of no more than 95 % in polymer bags weighing 0.5 kg. According to the research results, the freezing process does not significantly affect the change in the content of dry substances, including sugars, organic acids, mineral matters, as well as a number of minor defects. During storage, there were a slight increase in the content of dry substances, including mineral, and a significant increase in organic acids; an insignificant decrease in sugars, and a significant decrease in ascorbic acid. During storage, there is a change in commercial varieties and quality categories of frozen gooseberries due to the permissible defects, leading to a decrease in organoleptic ratings of products. After freezing gooseberry berries, there were the magnitude decrease in the number of mesophilic-aerobic and facultative-anaerobic microorganisms, the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella in the microbiota; there was a slight decrease in the number of mold fungi, the number of yeast forms decreased significantly in the fungal microbiota. The researchers made the following conclusion: the studied gooseberry berries can be subjected to contact unilateral freezing and subsequent storage under standard conditions.
{"title":"Effect of Freezing and Subsequent Storage Processes on the Gooseberries Quality","authors":"O. Golub, G. Chekryga, A. Paimulina, Natalia V. Motovilova, O. Motovilov","doi":"10.29141/2500-1922-2022-7-1-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-2","url":null,"abstract":"The biochemical composition of fruit raw materials depends on many factors including the pomological variety, processing technologies, etc. The research of the influence of freezing and subsequent storage processes on the pomological variety quality of gooseberry berries, differing in physiological characteristics, is relevant and timely. The research purpose is to study the influence of freezing and subsequent storage of gooseberry berries of the pomological variety “Vladil” on its quality characteristics. A man run the study of fresh and frozen gooseberry berries by standard methods: the berries were frozen in the traditional way at an air temperature of –32 ° C to the final temperature in the center of the berry layer –18 ° C; frozen products were stored at a temperature of –18 ° C and a relative humidity of no more than 95 % in polymer bags weighing 0.5 kg. According to the research results, the freezing process does not significantly affect the change in the content of dry substances, including sugars, organic acids, mineral matters, as well as a number of minor defects. During storage, there were a slight increase in the content of dry substances, including mineral, and a significant increase in organic acids; an insignificant decrease in sugars, and a significant decrease in ascorbic acid. During storage, there is a change in commercial varieties and quality categories of frozen gooseberries due to the permissible defects, leading to a decrease in organoleptic ratings of products. After freezing gooseberry berries, there were the magnitude decrease in the number of mesophilic-aerobic and facultative-anaerobic microorganisms, the absence of bacteria of the Escherichia coli group, pathogenic microorganisms, including bacteria of the genus Salmonella in the microbiota; there was a slight decrease in the number of mold fungi, the number of yeast forms decreased significantly in the fungal microbiota. The researchers made the following conclusion: the studied gooseberry berries can be subjected to contact unilateral freezing and subsequent storage under standard conditions.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82698624","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-10
E. Averyanova, E. Rozhnov, M. Shkolnikova
{"title":"Extraction Methods Effectiveness Evaluation for the Flavonoids Extraction from Sea Buckthorn Meal when Scaling in Small Volumes","authors":"E. Averyanova, E. Rozhnov, M. Shkolnikova","doi":"10.29141/2500-1922-2021-6-4-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-10","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91337906","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-7
L. Donskova, A. Volkov, Victoria Kotkova, N. Leiberova, Boisjoni Tohirien
{"title":"Fatty Acid Profile of Mechanically Deboned Chicken Minced Meat Treated with High Hydrostatic Pressure","authors":"L. Donskova, A. Volkov, Victoria Kotkova, N. Leiberova, Boisjoni Tohirien","doi":"10.29141/2500-1922-2021-6-4-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-7","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75511789","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-9
E. Bortsova, L. Lavrova
{"title":"On the Issue of Updating Regulatory Documents when Justifying the Shelf Life of Culinary Products","authors":"E. Bortsova, L. Lavrova","doi":"10.29141/2500-1922-2021-6-4-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-9","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86598946","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-2
G. Meshcheryakova, A. Nugmanov, I. Aleksanian, L. Titova, Olga Zolotovskaya
{"title":"Kinetics Research of the Water-Soluble Component Extraction from the Crushed Watermelon Rind","authors":"G. Meshcheryakova, A. Nugmanov, I. Aleksanian, L. Titova, Olga Zolotovskaya","doi":"10.29141/2500-1922-2021-6-4-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-2","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88586649","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-1
G. Pischikov, Anton Mankov
{"title":"Hydrodynamics Research of a Stabilized Flow in a Continuous Bioreactor","authors":"G. Pischikov, Anton Mankov","doi":"10.29141/2500-1922-2021-6-4-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-1","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89022479","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 : 2021-12-21DOI: 10.29141/2500-1922-2021-6-4-8
A. Zakharenko, K. Golokhvast, O. Golub, O. Motovilov
{"title":"Investigation of the possibility of obtaining a dye from potatoes","authors":"A. Zakharenko, K. Golokhvast, O. Golub, O. Motovilov","doi":"10.29141/2500-1922-2021-6-4-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2021-6-4-8","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"28 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78791943","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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