bluuebunny/crossref_metadata_2025 huggingface dataset:
Assessment of the impact of composite mixtures on the quality of new meat products
Authors: Safonova YA , Kurchaeva EE , Lemeshkin AV , Pegina AN , Machtakov SG , Filatova MV
Published: February 2021

The object of the study of the present work is to establish the dependence of the ratios of recipe components and the parameters of production of a new type of meat product. The solution of the problem of creating a model formulation of a meat product containing a functional composite mixture with a significant content of dietary fiber is presented. The study was aimed at creating mathematical support, which can be used as a basis in assessing the component composition and parameters of preparing meat semi-finished products with specified structural and technological characteristics. During the work, peculiarities of the process of preparation of meat semi-finished products using a composite mixture of non-traditional vegetable raw materials were revealed. The mathematical model was developed, reflecting dependence of quality indices of finished meat semi-finished products on quantity of composite components in formula and conditions of the preparation process. Optimal dosages of composite mixture and values of preparation parameters are determined. A comprehensive approach was used to study the mechanisms of formation of structural and technological effects in ready-made meat systems under different conditions of their production process. The main result of the work is a model describing nonlinear dependencies of the structural parameters of the meat semi-finished product (moisture binding capacity and moisture retaining capacity), technological indices (mince yield and mince color) on the production process conditions (temperature). The authors have analysed dosages of the components of the composite mixture introduced in order to improve not only the physical properties of the meat product, but also the macro- and micronutrients enriching it.
Evaluation of the quality and safety of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera)
Authors: Simonenkova A P , Mamaev A V , Masalov V N , Luneva O N , Demina E N , Sergeeva E Yu
Published: February 2021

Milk fat, on the one hand, provides high biological characteristics of butter, and on the other hand, it is a labile component susceptible to various types of spoilage under the influence of specific factors (atmospheric oxygen, high temperature, light, heavy metal ions). The processes that occur in the product during its spoilage are irreversible; they indirectly affect the organoleptic characteristics of the oil and, ultimately, lead to pathological changes in the human body. In this aspect, the search for effective antioxidants, especially those of natural origin, is of greatest relevance. However, we shouldn’t forget that the inclusion of a complex of natural antioxidants in the technological cycle of the production of butter will require manufacturers to conduct additional studies confirming the safety of new technological solutions and the stable quality of products. The article presents the results of evaluating the possible toxicity and allergenicity of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera). Experimentally, in vivo experiments the absence of changes in the organs and tissues of the control and experimental groups of laboratory animals was proven. Preclinical studies were performed using standard methods on white, sexually mature laboratory mice of the CD-1 line / stock.
Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey
Authors: Bliznyuk U A , Borchegovskaya P Yu , Chernyaev A P , Ipatova V S , Leontiev V A , Nikitina Z K , Studenikin F R , Yurov D S
Published: February 2021

This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.
A design of the quality control and safety mechanism for convenience meat products
Authors: Dunchenko N I , Kuptcova S V , Voloshina E S , Yankovskaya V S , Mikhaylova K V , Ginzburg M A
Published: February 2021

The main aim of any company is consumer satisfaction. However, in order to promote a new product on a market, an analysis of consumer preferences is not enough, you must make sure that the product meets all safety requirements for this category of the product and guarantee its sustained quality. So, the producer has to create products according to consumer wishes. In this article a study of market of convenience meat products is established. The result of forms was drawn and a list of wishes of “active” consumers was provided for convenience chilled meat cutlets. Then, we used the Quality Function Deployment method, the mechanism for designing products or processes, and, based on the established and expected consumer demand, consistently transformed this demand first into technical characteristics of products, raw materials, and then into parameters of the technological process. This demand is transformed into chain of House of Quality. The final step was to develop a consumer demand target matrix. Scientists Vahouni G. V., Ross H. have studied the application of QFD in production in various industries [3,4].
The study of heat and mass transfer during dehydration of gelatin from waste products of hydrobionts
Authors: Aleksanian I Iu , Maksimenko Iu A , Iakubova O S , Bekesheva A A
Published: February 2021

Fish processing waste is rich in collagen and promising as a source of raw materials for the production of gelatin. Gelatin today remains one of the most popular collagens in various industries, while the main share in the Russian gelatin market is occupied by imported products. Given there are structural, mechanical and foam structural characteristics of gelatin extract, including from fish processing waste, one of the ways to increase the effectiveness of dried gelatin technology will be its radiation dehydration in foamy form. The formation of a stable foam structure leads to a significant intensification of the moisture removal operation due to the growth of the phase contact surface during transfer and exchange of thermal energy and substance, a decrease in adhesion between the drying object and the working surface of the unit and, as a result, to simplification of the separation of the dehydrated material from it and the elimination of the energy-intensive crushing operation finished products. The purpose of this research was to develop rational drying regimes of gelatin extract based on the study of kinetic laws of choosing ways to intensify the process of moisture removal. Foamed gelatin extract was dried in the form of round rods with volumetric convective and convective-radiation energy supply. Based on the results of experimental and analytical studies of convective and convective-radiation foam drying of gelatin, practical recommendations are given on the hardware design of the drying process, including the design of a complex convective-radiation drying installation, which is applicable both to the production of dry gelatin and similar complex properties thermolabile elastic-viscous, gel-like and paste-like materials.
The efficiency of xanthophylls in the combined fortification of table eggs
Authors: Kavtarashvili A Sh , Novotorov E N , Stefanova I L
Published: February 2021

The efficiency of xanthophylls in the combined enrichment of table chicken eggs with ω-3 polyunsaturated fatty acids (PUFAs), vitamin E (VE), selenium (Se), and carotenoids via supplementation of diets for laying hens was studied on 4 groups of cage-housed SP-789 layers (30 birds per group). All groups received a diet containing 2.18% of ω-6 and 1.97% of ω-3 PUFAs, 150 ppm of VE, 0.5 ppm of Se, and 7.5 ppm of total carotenoids; diets for groups 2-4 were additionally supplemented with xanthophylls (10, 14, and 18 ppm of marigold extract “Biofon Yellow”). It was found that the concentrations of ω-6 and ω-3 PUFAs per 100 g of edible parts of the eggs from groups 1-4 were 1093 and 347, 1075 and 393, 1140 and 412, 1298 and 417 mg, respectively. Se amounted to 61.8, 60.9, 62.1, 61.9 μg. Vitamin E was 8.9, 9.51, 9.63, 10.1 mg. Total carotenoids amounted to 176.6; 424.4; 454.2; 701.4 μg. The intensiveness of yolk coloration was 3.8; 6.3; 6.7; 7.0 scores, respectively. The best results were found in group 4.
The study of factors affecting the drying process and the quality of dry cheese
Authors: Slozhenkina M I , Gorlov I F , Serova O P , Bozhkova S E , Kotova A S
Published: February 2021

The article presents the results of studies of the characteristics of the production of superhard (dry) cheese. The most rational drying method was selected, which allows to increase the consumer properties of the finished product and its shelf life, as well as improve the organoleptic and physico-chemical characteristics of cheese. The advantages of freeze-drying are described. Various drying factors affecting the quality of the cheese are considered, such as the duration of the freezing of the cheese depending on the geometric portion sizes and the drying conditions. Cheeses are recommended to produce a round shape with a diameter of 2 to 4 centimeters. The optimum temperature for pre-freezing the product, taking into account the moisture content in the final product, was -15 ° C. A method for the production of dry cheese with the addition of a plant component, a source of dietary fiber, is proposed. The choice of vegetable filler is justified and a cheese formulation using chia seeds has been developed. The optimal content of chia seeds in the formulation of dry cheeses is 5.0-8.0%.
Studies of HAA accumulation in meat products, depending on the raw materials type and the heat treatment duration
Authors: Utyanov D A , Khvostov D V , Knyazeva A S , Kulikovskii A V
Published: February 2021

This article addresses the issue of heterocyclic aromatic amines (HAA) accumulation during the process of heat treatment of meat products. There are methodological conditions of HAAs determination using high performance liquid chromatography with mass-spectrometer detection. During the research the most important factors that affect HAAs formation in meat products were identified. The most important factors are heat treatment duration, product contact with the heating surface, and temperature of the heat treatment should be above 150 °C. During research work, the information about HAAs concentration in beef, chicken and pork was obtained. The highest amount of HAAs was formed in beef, in the same time the lowest concentration was detected in poultry. Also the relation between heat treatment duration and HAAs concentration was identified every 5 mins of heat treatment leads to an increase of about 50% of HAAs concentration. Studies have shown that HAA are unique products of post-translational modifications occurring in animal proteins, which can be formed as a result of a biochemical condensation reaction of carboxyl and amine compounds. Safe products manufacturing is impossible without studying the ways of metabolism of protein and the mechanisms of action of organic contaminants.
Optimization of the mineral composition of combined formed fish products
Authors: Smolentceva A A , Eliseeva S A , Irinina O I , Nesmelova S V
Published: February 2021

The purpose of the study is to develop formulations of combined molded products from fish raw materials enriched with calcium, magnesium and phosphorus, using the method of formalizing the criterion for optimizing the mineral composition. The authors propose using an optimization criterion that includes information on the content of minerals in the ingredients of a food product and the ratio of these minerals in the diet of a certain group of consumers. We viewed an algorithm for solving the optimization problem on the example of combined molded products from fish raw materials. We determined the content of calcium, magnesium and phosphorus in the muscle tissue of fish raw materials (pink salmon, pollock, pike) and in a mineral supplement (MS) obtained from fish bones. As enrichment agents of the mineral composition of fish products, we used MS, skimmed milk powder (SMP), vegetables and cereals. The calculation of the optimization criterion and its graphical interpretation for two-and three-component mixtures showed the possibility of obtaining products with a balanced mineral composition, if one of the components is SMP or MS in the amount of 23% and 25%, respectively. We developed unified formulations of molded products, including minced fish, MS and a vegetable-fat composition (or SMP and oat). Products are characterized by a balanced mineral composition (Ca: P: Mg = 1: 1.1: 0.3-0.4); the calcium content in 100 g of the product is 17-21% of the daily requirement.
Rapeseed components cleanse the milk and the body of cows from heavy metals
Authors: Vyayzenen G N , Dautov R R , Vyayzenen A G , Prodanov N S , Razaev S V
Published: February 2021

Feed products obtained from rapeseed oilseeds are increasingly used in feeding young animals and in feeding dairy cows. With the introduction into production and use of non-erucic, low-erucic (two-zero, zero) and without glycosinolates in the seeds of spring and winter grape varieties in the Kaliningrad, Lipetsk, Leningrad, Novgorod, Moscow regions, in the Urals., in Western and Eastern Siberia, in Poland. This study is devoted to a fundamentally new technological solution in one closed cycle of industrial production and processing of rapeseed oilseeds with their deep freezing followed by extrusion, feed products with high antioxidant. Antitoxic and sorption properties were obtained to increase the ecological and nutritional value of milk of cows during lactation decay in 8-9 months of their pregnancy. During this period, the production cycle in the body of cows and milk accumulate heavy and toxic metals that adversely affect the metabolism, health and quality of milk during silage type of feeding. The components studied have improved the taste and smell of rations, purify milk and the body from heavy metals. Used different doses of seeds, oil and paste in the diets of cows mixed with feed (after milking).
Development of combined semi-finished products from poultry and vegetables with prolonged shelf life
Authors: Gabelko S V , Sapozhnikov A N
Published: February 2021

Ionizing radiation in combination with vacuuming is a perspective method for shelf life prolongation of a wide range of food products. It is known that ionizing radiation can notably decrease the quantity of pathogenic microorganisms in food products along with preserving or improving of sensory characteristics of the products. The research on influence of ionizing radiation on food products quality and safety was carried out on semi-finished products from poultry meat (chicken) with vegetable stuffing composed from pumpkin, carrots and cedar nuts oilcake. The samples of stuffing and semi-finished products were packed into LDPE bags, vacuumed, and then exposed to ionizing radiation with high-energy electron beams of 3, 4, 5, and 7 kGy doses. The samples were evaluated by sensory characteristics, dry matters, vitamin C and mesophilic aerobes and facultative anaerobes content. It was determined that ionizing radiation has a positive effect on moisture-retaining capacity of stuffing and semi-finished products samples and presumes their shelf life prolongation. However, vitamin C content decreases during shelf life of samples regardless of radiation dose. The dose of 4 kGy doesn’t have negative effect on sensory characteristics of samples and can be considered as optimal. Therefore, practical implementation of developed technology will make possible the prolongation of food products shelf life, reduce storage costs at public catering enterprises and allows its integration into the HACCP system.
Development of technology for meat products enriched with essential trace elements
Authors: Sukhov M A , Giro T M
Published: February 2021

One of the directions of development of food components in the composition of meat products is proposed to use bee products as a source of vitamins, macro-, micronutrients, enzymes, hormones, amino acids, etc. the chemical composition and therapeutic and preventive properties of bee pollen have been Studied. The article presents the results of research on dried whole-muscle snack foods-jerks enriched with bee pollen. The formulation and technology of jerky has been developed. The operation modes of drying the product, which are in the range of 45-47 ° C, are justified, which allow preserving the activity of enzymes, hormones, and vitamins. The total chemical composition of the product, energy value, active acidity, water activity, vitamin and mineral composition of individual indicators were determined.
Effectiveness evaluation of the in vivo formation of mutton productivity and consumer properties from native breeds in the Volga region
Authors: Giro T M , Kulikovskii A V , Giro V V , Sukhov M A , Kozin A N
Published: February 2021

The article assesses the production method of young native sheep in the Volga region being sold in their birth year. Scientific and industrial studies were conducted to evaluate the effectiveness of the in vivo formation of meat productivity and consumer properties of mutton from young sheep of the Bakur breed. The results of the studies showed that the average live weight of Bakur sheep at birth is 3.9 kg. In the weaning time at the age of 4 months sheep weigh 27.5 kg, that is, the weight increased 7.1 times. The average daily weight increase in Bakur rams up to a month of age was 233 g; from a month to 2 months of age - 223 g; from 2 to 4 months of age - 165 g. The best morphological composition of carcasses belonged to young animals of 12 months of age, the ratio of meat to other tissues reached 80.8% and 17.2%. The content of tryptophan in lambs and young animals significantly exceeds the amount of oxyproline, which is a representative of defective proteins. Based on the above facts, the muscle tissue of the longest back muscle has a high commercial quality due to the thinnest muscle fibers with small impregnations of fat and is considered the most tender.
The effect of D. dendriticum invasiveness on the antioxidant system of omul from the Selenga River population
Authors: Lebedeva S N , Ayurzhanayeva A B , Tyheev A A , Kutyrev I A , Bazhenova B A , Zhamsaranova S D
Published: February 2021

The article presents data on the influence of the degree of invasion by D. dendriticum plerocercoids on the parameters of the antioxidant blood system of omul of the Selenga River population. Infection with helminths affected the haematological parameters of omul blood. In the blood of omul infected with D. dendriticum, there is a significant decrease in the content of total protein, haemoglobin, red blood cells and white blood cells. Moreover, the severity of these indicators depended on the level of infection of the omul. The most significant decrease in these indicators is noted in omul with a high degree of invasion. The results of studying the composition of white blood cells show a substantial reduction in the content of lymphocytes and an increase in the number of segmenting clear neutrophils in omul with a high degree of invasion, as well as eosinophilia in all groups of infected fish, which is characteristic for parasitic attacks. The summary antioxidant activity significantly increased in the group of fish with a low degree of invasion (2-3 copies of plerocercoids). However, as the degree of attack increased (average degree–5-10 copies of plerocercoids; high degree–18 or more copies of plerocercoids), this indicator does not differ from that in uninfected individuals. Significant differences in blood catalase activity (catalase number) are not found between uninfected and infected omul. Information on changes in the antioxidant system parameters can serve as non-specific markers concerning the state of the fish organism, adaptation to changing environmental conditions and, ultimately, the quality of raw fish foodstuffs.
The study of amino acid composition and oxidation processes in meat of Aberdeen-Angus bull-calves in chilled and supercooled state
Authors: Donetskikh A G , Grikshas S A , Dibirasulaev M A , Kornienko V N
Published: February 2021

Improving the safety and quality of meat raw materials from animals of special-purpose beef cattle helps to meet the demand for foods at high nutritional value. In the Russian Federation, the Aberdeen-Angus breed is one of the leading beef cattle, from which high quality marbled beef is obtained. Investigations have been carried out to study the qualitative indices of beef from this breed at storage under temperature conditions of cooling medium of 1 ± 0.5 ° C and minus 2.5 ± 0.5 ° C in cold chambers during 12 and 24 days. A decrease in the content of free amino acids in meat during storage was noted. It was found that after 24 days of storage, the biological value of the product (ratio of essential amino acids to nonessential ones) at minus 2.5±0.5 ° C was 1.14 times higher as compared with storage at 1.0±0.5 ° C temperature. After 12 days of storage at 1.0±0.5 ° C temperature, the values of acid and peroxide numbers increased about 3 times in comparison with the initial values, while at minus 2.5±0.5 ° C two times only. After 24 days of storage, the increase of acid number in chilled meat was 42% higher than in super-cooled meat; the values of the peroxide number in meat at 1.0±0.5 ° C was 1.3 times higher than in meat at minus 2.5±0.5 ° C. The researches resulted in recommendations of the temperature conditions providing the storage of super-cooled vacuum-packed meat without phase transition of water into ice as well as ensuring better preservation of biologically relevant components and nutritional value of meat.
Rabbit milk as a source of nutrition for newborns
Authors: Darin A O , Antipova L V , Goz A R , Ippolitova L I , Kumalagova Z H
Published: February 2021

Based on the charter of the World Health Organization, “health is not only the absence of diseases and physical defects, but also the well-being of a complete physical, mental and social condition.” One of the main health problems is that the current state of children’s health is characterized by high child mortality under the age of five, especially in the first month of life, which accounts for 50.0% of cases. The fundamental nature of human health is laid back in the perinatal period, which determines the further formation of the body. At the children birth, during unscheduled periods, mothers express milk, which is significantly different in chemical composition from milk obtained from mothers who gave birth at the appropriate time. They have an insufficient amount of nutrients that ensure the normal development and protection of the child’s body. In connection with this problem, it was found that rabbit milk, having its stimulating effect, promotes rapid growth, as well as the normal development of the body. The comparative characteristics of the main physicochemical parameters of rabbit milk with cow, goat, and female milk were studied and presented. The amino acid, mineral, fatty acid composition was studied, the biological value was calculated, the lysozyme activity was determined. The qualitative and quantitative composition of amino acids, minerals, as well as high physico-chemical parameters indicates the advisability of introducing rabbit milk into the diet of newborns, especially premature babies.
The possible use of probiotics in the biotechnology of food products
Authors: Voitenko O S , Voitenko L G
Published: February 2021

The article represents the results of the research aimed to study the possible use of probiotics in the development of biotechnology for producing soft rennet cheeses with increased biotechnological value. The researchers found that the use of yeast consisting of L. Lactis and B. Subtilis made cheeses ripen faster and achieve the desired values of active and titratable acidity quicker. In control and experimental samples the ripening process took 8 hours while for other rennet cheeses with other probiotic consortiums including L. Lactis it took 12–14 hours to ripe. The addition of B. Subtilis to soft rennet cheese makes cells of probiotic cultures grow faster and more abundantly in comparison to the control sample. However, the microbiological analysis showed that at the end of the ripening process the number of L. Lactis bacteria cells, as well as B. Subtilis in experimental samples was higher than in the control sample by 0.5 and 1.2l g CFU/g respectively. The organoleptic evaluation showed that among seven samples of cheese the sixth sample had the best colour, smell, taste, consistency, pattern, and appearance. The sample had a sweetish cheesy taste, a tender homogeneous plastic consistency, a uniform white colour with holes of irregular, angular, slotlike, and oval forms of 1–2mm. The most rational concentration of Bacillus subtilis (strain 534) bacteria is 5 %. In this case 1ml contains 480 thousand microbial cells. This concentration gives a product a moderately marked cheesy, spicy taste that is inherent to soft cheeses. This indicates the feasibility of using Bacillus subtilis bacteria (strain 534) in the 5 % amount by milk weight.
Resource-saving technology of two-stage pressing in the production of rapeseed oil
Authors: Matskevich I V , Nevzorov V N , Kolomeitsev A V , Kapsargina S A
Published: February 2021

Technical solutions are presented in the article aimed at improving the efficiency of the technological process of production for vegetable oil and obtaining feed additives for farm animals and poultry from the spring rapeseed, cultivated in the Krasnoyarsk Territory with a high oil content of 38-40%. The authors describe a resource-saving technology that provides for two-stage pressing of oilseed raw materials and obtaining high-quality edible rapeseed oil by two-stage cold pressing of oil from seed cake using screw and piston presses combined in one unit of technological equipment. The developed technology is compared with the double-pressing technology that is used widely in modern processing plants. The key technical solutions are highlighted according to completed analysis, which implementation improves the production efficiency of rapeseed two-stage pressing process for 12%. It also reduces electricity consumption by 8%, increases the yield of rapeseed oil from the cake by reducing the residual oil content in oil cake to 3-5%. The developed technical means are intended for introduction into the production of rapeseed processing scheme for micro - and small agricultural enterprises. It is established that the use of the developed resource-saving technology reduces the cost of rapeseed oil production in comparison with existing technologies for processing oilseeds up to 6-8%, depending on the oil content of the seeds.
Development of toilet soap production technology for therapeutic and prophylactic purposes
Authors: Ostrikov A N , Zheltoukhova E YU , Kopylov M V , Bolgova I N , Lobacheva N N
Published: February 2021

Toilet soap is the perfumery and cosmetic product and serves for personal hygiene, so it should have the broadest possible range of specific characteristics. For this purpose, natural components in the form of plant materials extracts can be introduced into its composition. To create a competitive product, the modified technology for the production of toilet soap for functional purposes, modified at the stage of introducing additives, was developed. Complex CO2 extract based on three herbs–chamomile, medicinal sage and eugenol basil was obtained as a therapeutic and prophylactic additive. The optimal quantitative ratios of the recipe ingredients of the product are extracted: dye: antioxidant (% wt)–(0.5 to 0.7): (0.06 to 0.1): (0.2 to 0.3) were obtained by mathematical planning using the binding characteristics between the composition and properties of soap. Samples of experimental soap obtained under industrial conditions were studied according to physicochemical parameters (the mass of fatty acids in terms of the nominal mass of a piece of 100g is 81g; the mass fraction of soda products in terms of Na2O is 0.08%; the pour point of fatty acids extracted from soap (titer)–38 ° C; mass fraction of sodium chloride–0.5%), foaming ability (400 - 410 cm3), shelf life (13–15 months). Comparison of research results with regulatory indicators proves that the developed technology of toilet soap allows getting a promising product with desired functional properties.
Biologically active components of lipid complex in pressed wine yeast
Authors: Chernousova I V , Ogay Yu A , Mosolkova V E
Published: February 2021

In this work we made an attempt to determine, quantitatively and qualitatively, the isoprenoid including sterol) the composition of the lipid complex of pressed wine yeast from a grape must fermentation. The sterol composition of the lipid complex we obtained was studied using a method for determination of unsaponifiable substances in vegetable oils. Isoprenoid, including sterols, were determined by gas-liquid chromatography. The chromatograph used was an Agilent Technology 6890 with a mass-spectrometry detector and had a HP-1 column. The carrier gas (helium) flow rate was 1 ml/min. The chromatography was effected at a temperature range of 50-300°C. The revealed unsaponifiable fraction of the yeast lipid complex contained diterpenoid and triterpenoid alcohols and sterols. The sterols were campesterol, β-stigmasterol, obtusifoliol, γ-sitosterol, lanosterol, cycloartenol and α-sitosterol), hydrocarbons, α-tocopherol and γ-tocopherol, the total sterols accounting for 22.3 %. These findings clearly indicate the need to investigate, in more detail, the pharmacological and antioxidant effects of the wine yeast lipid complex from a grape must fermentation.
The parameters selection for separating freezing-out for extracting the components from curd whey
Authors: Korotkiy I A , Korotkaya E V , Neverov E N , Fedorov D E , Gushchin A A
Published: February 2021

Curd whey is a valuable secondary raw material of the dairy industry. Most of the whey is drained as a waste product, which causes not only economic but also environmental damage. Therefore, the effective technologies development for the curd whey processing is the dairy industry actual task. The present work purpose is to select the effective modes of the whey freezing-out for extracting its valuable components. In experimental studies, the capacitive type cryoconcentrator was used, in which ice is frozen on the inner cylindrical surface. Experiments were made on curd whey separating freezing-out at the crystallizer heat-exchange surface different temperatures. It was found that with a decrease in the freezing rate the loss of dry substances decreases and the cryoconcentration process is more efficient. The protein precipitate is observed during the process of whey freezing-out at the bottom of the crystallizer. This phenomenon was studied and the additional experiments were made in order to select the most favorable modes. It was found that the protein precipitate largest amount is observed at 1.5 degrees temperature differential and the heat-exchange surface temperature is minus 2°C. Under indicated modes about 2.0-2.1 g/100 g of protein precipitate falls at the bottom of the container.
System analysis and safety of the process to obtain CO2- extracts from plants
Authors: Aleshkevich Y S , Barbashov A V , Zaporozhskii A A , Zolotokopova S V , Kasyanov G I , Silinskaya S M
Published: February 2021

Systematization and analysis experience in the field of value extraction from plant material using liquid carbon dioxide is allowed modernizing the extraction unit to include additional operations. The results of studies performed by the extraction unit are also scheme modernization comprising the steps of removing air from the raw material by using a vacuum pump and organization low-frequency pulsating extraction mode by using a special apparatus-pulsator. The sequence of technological processes to extract extractives from various plant materials were tested. The safety of the extraction unit operated under the saturated vapour pressure of carbon dioxide to 7.0 MPa was discussed. The studies of system analysis methods for preparing highly concentrated extracts with liquid carbon dioxide was performed in an improved extraction system. The object of research was olive and spicy raw materials, with different contents of extractives: apricot, clove buds, ginger rhizome, the fruit of coriander and cumin seeds. The liquid carbon dioxide that exhibits high extraction properties of +10 ° C to +25 °C temperature range and pressure from 4499 kPa to 6436 kPa was selected as the solvent. The calculation of the evaporator, which is one of the primary devices for the extraction unit, was done.
Assessment of the nutritional value of southern dogwood oil
Authors: Gadzhieva A M , Rabadanov G A , Sultanov Yu M , Kasyanov G I , Magomedova M M , Magomedova Z M
Published: February 2021

The paper presents the results of the research on the extraction and study of the composition of the oil from the fruit pulps and seeds of Southern Dogwood (Swida australis). The method of circulating extraction was used to produce oil. The resulting extracts were converted to fatty acid methyl esters and studied using a mass spectrometer. It is found that the total amount of lipids that can be used in food industry is more than 70%. The oil composition includes a significant amount of omega acids, as well as a small amount of organic acids, hydrocarbons and esters. During the research we found Squalene in the oil of fruit pulps of Southern Dogwood. It is a valuable biologically active substance, which is absent in seed oil and used in medicine and cosmetology. Southern Dogwood is a promising source of edible vegetable oils and biologically active substances.
Effect of natural carotenoids and anthocyanins on properties of healthy food products
Authors: Bolotov V M , Savvin P N , Komarova E V , Koshevarova I B
Published: February 2021

The results of studies on the use of concentrated ethanol extracts of hydrophilized natural carotenoid compounds from red carrot root crops and pumpkin fruits, obtained under the developed conditions, consisting in a gradient-step heat treatment of a plant biosystem with subsequent extraction of carotenoids with ethanol and concentration of extracts by removing the solvent are present in work. The concentrates of natural anthocyanins are produced using an acid-free technology for extracting polyphenols from various anthocyanin-containing plant materials (squeezed blueberries, blackcurrants, Isabella grapes, etc.), followed by concentration of the extract by distillation of ethanol under vacuum. The introduction of natural polyphenolic compounds of various plant materials in the form of anthocyanins with high inhibitory properties of oxidative radical processes into the composition of confectionery products (marmalade, caramel, and candy canes) can significantly increase the antioxidant properties of these food products. For example, the addition of concentrates of extracts of natural anthocyanins to jelly marmalade allows increasing its antioxidant properties by 1.5 - 2.5 times. The use of carotenoid and composite carotenoid-anthocyanin antioxidants in the production of alcoholic beverages with low AOA (tinctures, liquors) can increase their antioxidant properties by 1.5 - 3.5 times.
The rationale for the method of thermochemical processing of beet chips before extraction of sucrose
Authors: Zhuravlev M V , Kulneva N G , Agafonov G V , Naumchenko I S , Matvienko N A
Published: February 2021

The objective of this thesis is to ensure utmost performance of the diffusion process by choosing the most effective components of chemical heat treatment of beet chips. Aqueous solutions of ammonia sulphates (NH4)2SO4, aluminium sulphate Al2(SO4)3, calcium sulphate CaSO4 have been considered as reagents to process chips. The classical diffusion process method has been used as a benchmarking option. It has been deduced from experiments that beet tissue treatment with solutions of the proposed reagents heated up to 73 ° C enables a high degree of cell plasmotosis, enhances its permeability and intensifies sucrose transfer to the extractant during heavy convectional leaching. The process is strongly enhanced if chips are treated with reagent solutions following electrochemical activation, which is confirmed by the study of the beet tissue fine structure after its various chemical heat treatments. Rational conditions of solution electrochemical activation for beet chips chemical heat treatment prior to extraction have been selected experimentally. 3 patents of the Russian Federation for the diffusion juice process have been obtained based on the results of the studies conducted.
Elaboration of an express technique for inulin extraction from the roots of elecampane (Inula helenium L.)
Authors: Dyakova N A , Gaponov S P , Slivkin A I , Belenova A S , Karlov P M , Lavrov S V
Published: February 2021

Inulin is a natural plant polyfructosan which has a high significance for modern medicine and pharmacy as well as food industry. Existing patented technologies for inulin production are characterized by a low product output and long extraction time. The aim of the research was to develop an express method for the extraction and quantification of inulin from the roots of elecampane (Ínula helenium L.). An ultrasonic bath was used in order to speed up the process of extracting biologically active substances, as well as increasing the output of inulin from the roots of elecampane. By varying process conditions, it was possible to determine optimal conditions for the extraction of inulin from elecampane roots during ultrasonic treatment: grinding raw material to 0,5 - 1,0 mm, a temperature of 80 °C, extraction rate 3, extraction time 15 min, ultrasound frequency 35 kHz and ratio of raw materials to extractant of 1 g per 15 ml. This method reduced extraction time to 6-7 hours, as well as increased product output by 20,63 ± 0,36 % in terms of completely dry raw material. A further increase in extraction time under ultrasonic bath conditions leads to the destruction of water-soluble polysaccharides. Also optimal conditions for purification of the polysaccharide complex of elecampane roots for obtaining pure inulin were determined. The technique can be used for express analysis of the quality of elecampane roots, as well as for the industrial production of inulin from this type of raw material.
Development of a technology for polysaccharide-based film coating
Authors: Beloglazova C E , Rysmukhambetova G E , Karpunina L V , Zabelina M V
Published: February 2021

This work describes the design of a film coating based on polysaccharides of bacterial and plant origin with several methods of application (by spraying, brushing and wrapping) on food. We used the bacterial polysaccharide xanthan as a thickener, the plant polysaccharide carboxymethyl cellulose (CMC) as a structurant, and the biological additive lecithin as a plasticizer. Depending on the film coating application method, concentrations of the studied polymers were selected with the same component composition. A technology for preparing the film coating was developed. The influence of heating (40, 50, 60, and 70 ° C) on the solubility of polysaccharide solutions with several component ratios was studied; the temperature of 50 ° C was chosen as resulted in a strong, stable, but not too viscous gel. The effect of concentration on the appearance and thickness of the film coatings was studied.
Improvement of the quality of bacterially infected diffusion juice by application of enzyme preparation Dextrasept 2
Authors: Belyaeva L I , Pruzhin M K , Ostapenko A V , Labuzova V N , Sysoeva T I
Published: February 2021

The object of the research was diffusion juice obtained from bacterially infected sugar beet roots. The purpose of the work was to establish the laws of changing the quality of diffusion juice in sugar beet production when using the enzyme preparation Dextrasept 2 in the process of extraction of sucrose from bacterially infected sugar beets. As a result of the studies, the dependences of the change in the quality indicators of diffusion juice on the degree of bacterial infection of the root cell juice and the doses of the enzyme preparation Dextrasept 2 were determined. Regression equations are obtained that are suitable for calculating the dose of the applied enzyme preparation Dextrasept 2, depending on the degree of bacterial infection of the cell juice of sugar beet roots, oriented towards achieving the specified values of the quality indicators of diffusion juice. A multicriterial assessment on the Harrington desirability scale ranging from 0.66 to 1.00 confirmed the expediency of the application of enzyme preparation Dextrasept 2 at a dose of 4 to 8 kg per 1,000 ton of sugar beet with a level of bacterial infection within the presence of 2…8 “clouds” (mucous membranes inclusions) in the cell juice of the roots. It was found out that the use of the enzyme preparation improved the technological parameters of diffusion juice, increased sucrose content in it by an average 2 %, which could contribute to improving the quality and yield of white sugar.
Technological adequacy of sugar beet hybrids for the 2019 harvest in Kursk Region
Authors: Egorova M I , Puzanova L N , Smirnova L Yu
Published: February 2021

13 hybrids of sugar beet of various breeding types of 3 breeding companies that grow using the same technology in the same conditions in the northeast zone of Kursk Region in 2019 haMy been studied. The technological adequacy of sugar beets as of September 21 was assessed based on the values of the collection recovery sugar and the natural alkalinity of the juice. The highest collection recovery sugar was shown by Borneo, sugar-type hybrid–9.68 t/ha, Gunnar, normal type hybrid–9.02 t/ha, the lowest–Gagarin, sugar-type hybrid–7.04 %. The optimal natural alkalinity was demonstrated by the hybrids of Tibul, Koala, Gunnar and Cayman, excessive natural alkalinity against the background of a high content of α-amine nitrogen was observed in such hybrids as Recordina KWS, Euphoria KWS, Grimm, Borneo. A comprehensive assessment allowed the availability of technologically adequate sugar beet of Gunnar, normal-type hybrid, Tibul and Koala normal sugar-type hybrids. Having an optimal chemical composition that potentially creates effective processing conditions, they provide for the collection recovery sugar at 9.02, 7.68, 7.09 t/ha with an average of 5.7 t/ha achieved in Russia.
Blended fruit wines based on stevia essence
Authors: Nazarova N E , Zubova E V , Zaletova T V , Kulagina K A
Published: February 2021

The introduction of new technology of enhanced biological value fruit wine production using the vegetable sugar substitute (concentrated stevia essence) in food and processing industry plants will permit to enlarge the range of Russian wine products manufactured from domestic natural fruit raw material. Besides, the using of domestic raw materials in the technology of enhanced biological value fruit wine production will permit to solve the import dependency problem and to replace the foreign wine products with domestic high quality competitive products, as well as to reduce the product costs which may be achieved by the partial replacement of sugar by the sugar substitute made of stevia. The natural plant sugar substitute stevia was used instead of sugar in order to reduce the energy density of fruit wines. The stevioside is resistant to thermal conditioning and it has a low decomposition level in different pH levels. The study of quality and bioavailability of wine specimen was made with use of standard methods. The analysis of fruit wine specimen bioavailability showed that blended wine based on black currant and blackberry is more replete with vitamins, minerals, and organic acids. The elaborated blended wines are valuables because they contains plant raw materials which are harmonically combined with each other and complement one another, making antioxidant effects. They are capable to slow aging and to improve metabolism as well as to prevent illnesses and to boost the immune system. The use of stevia essence as a sugar substitute in fabrication of demi-sweet fruit currant and blackberry blended wines permits to produce low-calorie wines with equal palatability.
Development of a recipe for sugar cookies with a reduced glycemic index
Authors: Popova N N , Pisklyukova Yu N , Asmolova E V , Orlova V A , Babaeva A V , Egorova G N
Published: February 2021

The disadvantage of confectionary lies in its unbalanced composition and high glycemic index. It has a high energy value because of the high content of refined ingredients such as fat, sugar and flour. However, the physiological value, biological value and biological efficiency are quite low. Excessive consumption of confectionery can lead to metabolic disorders in the organism and many endocrine diseases, such as diabetes mellitus and obesity, as well as atherosclerosis, cardiovascular diseases and others. It is, therefore, necessary to create new products containing carbohydrates with a low glycemic index or to adjust existing recipes in order to reduce refined sugars in them, as well as to improve the nutritional value in general. In this paper, we present the information on the creation of confectionery with a practical orientation. Based on an analytical evaluation of the nutrient composition of sugar cookies and properties of some sugar substitutes of natural origin, we developed a cookie recipe with complete replacement of sugar by a mixture of fructose and stevioside. We carried out an organoleptic evaluation of innovative products containing sugar substitutes in different proportions. Based on blood glucose level measurement, there were calculated the glycemic index and glycemic load of the developed cookies. It was found that the glycemic index was reduced by 26% in comparison with confectionery made according to traditional recipes. There were also noted high organoleptic indices of developed cookies. The obtained result allows recommending it for prevention of development of such diseases like obesity and diabetes mellitus, as well as to include in the diet of different population groups.