bluuebunny/crossref_metadata_2025 huggingface dataset:
The cupcakes with new functional ingredients for personalised school feeding
Authors: Lobosova L A , Maliutina T N , Derkanosova A A , Frolova L N , Vasilenko V N , Nesterova I Y
Published: February 2021

The production of new types of confectionary with increased nutritional value for the healthy diet of different categories of the population is a perspective trend in the confectionary production. Vegetative resources, particularly farro flour and fruit and vegetable puree, are perspective sources of raw materials. The choice of recipe components has been explained and their nutritional and energetic values have been demonstrated. The research object is wheat flour of premium quality (GOST 26574-2017); farro flour (TU 9293-002-94319966-2010); applesauce (GOST 32742-2014); apple-pumpkin-apricot puree. The appearance, taste, colour, smell, shape, surface, the appearance of fracture were measured organoleptically (GOST 5900-2014), the weight fraction of solid matter (SM) in raw materials, intermediate products and items through dehydrating at 103 °C in the oven during 40 minutes (GOST 5900-2014); alkalinity according to GOST 5898-87, density according to GOST 15810-2014. The calculation of nutritional and energetic value was carried out. The recipe of the cupcake «Apple cupcake» was chosen as controlling. Applesauce was substituted with apple-pumpkin-apricot puree during recalculation for dry substances. Wheat flour was substituted with farro flour according to proportions: 90:10; 70:30; 60:40; 50:50. The 70:30 dosage was chosen to be rational. According to organoleptic indicators, elaborated items differ by a pleasant golden colour of the sourdough and a taste which is common to the fruit and vegetable additive.
Justification for the use of waste from tea production
Authors: Shchegoleva I D , Molchanova E N , Maslova O V , Sokolova O S
Published: February 2021

In tea-importing countries, to which Russia belongs, waste such as tea dust remains at tea packaging enterprises. This is a powdery mass consisting of particles of dry leaf tea. Leaf tea contains valuable biological compounds: caffeine, flavonoids, tannins, proteins, vitamins. It can be assumed that the chemical composition of tea dust and leaf tea are similar. In order to determine the possibility of rational use of tea dust, a study was conducted of its organoleptic, physico-chemical characteristics and chemical composition. We used an average sample of tea dust, which was compared with black leaf and green leaf tea obtained in one enterprise. Laboratory methods determined the total content of water-soluble extractive substances, the mass fraction of moisture, the total ash content, the content of water-soluble polyphenols, total and non-protein nitrogen, as well as the protein content and the content of various carbohydrates. It was found that the composition of tea dust is dominated by the remains of black tea leaves, which corresponds to the share of this tea variety in the company’s products. Tea dust slightly exceeded black leaf tea in extractives - 35.64% (black tea - 32.47%), mass fraction of moisture - 7.45%, total ash content - 6.19%. In the tea dust sample, the content of water-soluble polyphenols was 7.46%, the amount of protein was 17.44%. The bulk of the proteins are insoluble in water. Studies have shown that tea dust has the potential of an additional raw material source of biologically active substances.
Substantiation of technological approaches to the creation of innovative concentrated food semi-finished flour products
Authors: Guzhel Yu A , Dotsenko S M , Kovaleva L A , Agafonov I V
Published: February 2021

It is known that wheat flour is traditionally used for the preparation of concentrated food semi-finished products, but its protein composition is not balanced by such amino acids as lysine and threonine. To increase the nutritional and biological value of these products, it is necessary to use secondary raw materials obtained in the production of soy flour. The data obtained as a result of the research allow us to establish the possibility and benefits of using binary flour compositions based on soy germ and shell flour in the composition of concentrated food semi-finished flour products. This helps to increase the nutritional and biological value of food products while expanding the range. Recipes and technological schemes for the production of such products are proposed. Developed concentrated food semi-finished products of flour-based food can be used in the preparation of a specialized diet and for therapeutic and preventive purposes to fill the deficit of certain nutrients.
Determination of bactericidal and disinfecting action of the “Hyponate-BPO” against the vegetative microflora
Authors: Dorozhkin V I , Popov P A , Gulyukin A M , Shabunin S V
Published: February 2021

In All-Russian Scientific-Research Institute of Veterinary Sanitation, Hygiene and Ecology–Branch of Federal State Budget Scientific Institution «Federal Scientific Center–K. I. Skryabin, Ya. R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences», has developed a disinfecting drug “Hyponate BPO” consisting of five active ingredients. Studies found that the “Hyponate-BPO” has a high disinfecting efficiency against vegetative gram-positive and gram-negative microflora residing on surfaces of different materials (wood, concrete, tile, stainless steel, plastic), in the presence of protein protection and without it.
Extraction of nutrient substrate from highly concentrated poultry processing plants effluents
Authors: Korchagin V I , Dochkina Yu N , Popova L V , Denisova-Barabash E A
Published: February 2021

The purpose of this work is to study the efficiency of extracting secondary raw materials from highly concentrated poultry processing enterprises effluents (VKSV) by electroflotation (EF). The main task is to extract biologically active substances in the form of a foam product from the drain, taking into account the achievement of optimal qualitative and quantitative indicators of the treated water that subsequently enters the biological treatment line, and to prevent secondary pollution. The research objects are the poultry processing enterprise VKSV. We determined the qualitative and quantitative indicators of valuable EF extraction by the reagent-free method from VKSV. It has been found that the VKSV alkalinization to pH = 9.5 increases the foam extraction efficiency product and reduces the pollutants concentration in the runoff. Increasing the temperature from 25 to 50 °C provides an increase in the efficiency of extraction of biologically active components, but leads to protein denaturation of the runoff particles. The HCV treatment with iron chlorides over 0.15 g/dm3 is accompanied by a sharp increase in the iron content and chlorine ions, while reducing the value COD index below 300 mgO2/dm3, contributes to the depressing.
Choux gingerbread production technology based on light rye flour
Authors: Tugush A R , Sadygova M K , Anikienko T I , Belova M V , Kondrashova A V , Ivanova Z I
Published: February 2021

The paper proposes a practical solution to improve the gingerbread technology based on flour from light rye flour and vegetable products. The breeders of the Research Institute of South-East cultivated the varieties of light rye In The Memory of Bambyshev and Solnyshko. The versions of the experiment varied according to the grade of flour in the formula of choux gingerbreads: the first version–from high-grade bakery wheat flour; the second version–from light rye flour of Solnyshko variety; the third version–from light rye flour of In The Memory of Bambyshev variety. The possibility of using grain flour of these varieties in the technology of gingerbread products was studied. It is proposed to use the carrot jam as filling. The use of the carrot jam allows reducing sugar content in the formula, which will give the product dietary properties and save production raw materials. Despite the reduction of sugar in the formula, in the sample based on light rye flour of Solnyshko variety the mass fraction of sugar is 3% higher compared to the control and three samples, which allows reducing the sugar content in the finished product by 50%. The proposed resource-saving technology will allow producing competitive products, expanding the range of products of therapeutic and preventive action.
Probiotic lactic acid cultures in the production of vegetable cream spread
Authors: Starovoytova K V , Dolgolyuk I V , Tereshchuk L V
Published: February 2021

The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.
Obtaining encapsulated powder from rowanberry for use in a food industry
Authors: Matseychik I V , Korpacheva S M , Shteer A I , Lomovsky I O
Published: February 2021

Modern technologies of functional products show stable tendency of using plant raw materials in natural and processed forms. In Siberian region of the Russian Federation the typical plant is rowanberry (Sorbus aucuparia L.). The paper describes the development of encapsulated extract of rowanberry powder of infrared (IR) drying obtained from rowanberry trees grown in the city of Novosibirsk and Altai region. Two encapsulation technologies based on spray and freeze drying accordingly were carried out and compared with each other. The ratio of the encapsulating matrix (konjac and guar gums) and rowanberry powder of IR-drying was established experimentally. In the powder samples, the contents of antioxidants, flavonoids, vitamin C and b-carotene were determined. The formulations of cottage cheese dessert using encapsulated functional ingredient were developed and their functionality was established. The encapsulation technology allows one to mask native bitterness of rowanberry and thus improve the taste of culinary production. The obtained dessert samples have high sensory characteristics, and their nutritional value and biologically active substances content don’t decrease.
The production of food-grade protein matrix enriched with polyphenolic compounds from cranberry
Authors: Stephanova I L , Kropacheva EV , Klimenkova A Y , Perova I B , Rylina E V , Mazo V K
Published: February 2021

The technology of innovative functional foodstuffs (FFSs) for the prophylaxis of type 2 diabetes involves supplementation with polyphenols (PPs) featuring hypoglycemic and/or hypolipidemic properties. The aim of the study presented was to develop an approach for the enrichment of food-grade protein matrix (PM)–coagulated egg albumen (CEA)–with PPs absorbed from cranberry juice (CJ). Concentration of total polyphenols (TPP) in gallic acid equivalents was determined using the Folin-Ciocalteu method. Concentration of total anthocyans (A) in cyanidin-3-glucoside equivalents was determined using pH-differential spectrophotometry; profile of individual anthocyans was determined according to State Standard GOST 32709-2014. Concentrations of simple saccharides (SS) were determined by the reverse-phase HPLC. The PPs from 100 ml portions of CJ with different juice concentration were sorbed by 10 g portions of CEA. After preliminary incubation and centrifugation the precipitates were lyophilized. The sorption rates of TPP and A were determined as a difference between the initial concentration in cranberry juice and in corresponding supernatants after centrifugation. The quantification of TPP and A in the lyophilized precipitates involved triple elution by 1% solution of HCl in 80% ethanol at 55° C and subsequent ultrasound treatment. Maximal specific sorption for TPP and A from 100% CJ was 14.0 mg-eq. of gallic acid/g and 1.48 mg/g, respectively. Sorption rate for SS on the CEA was 30.3±3.1% of their initial concentration in CJ. The TPP/SS ratio in the enriched PM was 2.0 times higher as compared to CJ. The results of the study can be used in the development of new FFSs with antidiabetic properties.
Innovative low temperature methods of milk whey processing
Authors: Buyanova I V , Lupinskaya S M , Ostroumov L A , Mazeeva I A
Published: February 2021

Reasonable use and waste-free deep processing of milk raw materials represent serious issues for the most milk processing companies. Therefore, processing of milk whey and manufacturing products of full biological value is a promising trend. Its resources are enormous, exceeding 5 million tons per year, although only 40 % are recycled throughout the country. In addition, this problem is of high environmental importance. Milk whey is a product of cheese, cottage cheese and casein manufacturing. The chemical composition of milk whey is unique owing to biologically active peptides of whey proteins, which participate in physiological processes of human body. It contains 50 % dry milk substances and about 200 types of different compounds. Up to date engineering and technology processes aimed at the dehydration offer a solution to the problem of whey processing. The paper reports on low temperature technologies used in whey processing to produce protein concentrate. When freezing out water, a nutritionally valuable protein casein and albumin mass are concentrated. The cryoconcentration of milk whey on the inner surface of a crystallizer was carried out at a temperature of the heat exchanging surface minus 4 ± 2 ° C. Chemical composition, physical, chemical, and organoleptic characteristics of the whey concentrate have been investigated. The chemical composition of the whey protein concentrate contains 20.19 % of dry substances, 12.80 % of protein, 2.87 % of whey proteins. The freezing out of water in the set conditions has brought about a 25-time increase of whey protein fraction. Therefore, a whey mass can be recommended as a source of animal protein in human diets.
Thermal structuring of fish gelatin
Authors: Iakubova O S , Bekesheva A A , Aleksanian I Iu , Maksimenko Iu A
Published: February 2021

Currently, fish gelatin is of special interest on the market of biopolymers due to its safety, natural protein composition, high quality indicators and compliance with ethno-cultural peculiarities of nutrition. It has individual features, including reduced thermostability. Physical modification that occurs under the influence of temperature and has an impact on the equilibrium process of globular and fibrillar conformation transitions was carried out in order to improve the functional and technological properties of fish gelatin. The object of the study was fish gelatin obtained using innovative technology from scales offish from the Volga-Caspian basin and commercial aquaculture facilities. Standard and original research methods were used in the study. Heat treatment was simulated depending on the temperature and duration of the process. Viscosity values variation of a 10% fish gelatin solution by 96.3% was caused by two factors. Influences caused by other factors are no more than 4 %. The possibility of structuring fish gelatin by high temperature treatment was determined. The rational mode of heat treatment is the temperature range from 125 to 130 °C. During the heat treatment at 135-140 °C, there is an increase in the duration of dissolution of fish gelatin and fragility of the plates along with a significant increase in the viscosity of solutions. Heat treatment of fish gelatin with residual moisture content of 10-16%, given the developed technological regimes and conditions, promotes the formation ofa polymer network (cross-linking), improving the consumer properties, performance of fish gelatin, and its hydrolytic stability.
Modern biotechnologies of an aquaculture–a key element of the innovative development of economy of the Southern Federal District of Russia
Authors: Ponomareva E , Aleksandrova M , Akimov E , Alexandrova U , Gridina T , Smirnova D
Published: February 2021

Development of aquaculture is the important socio-economic factor defining modern development of the fishery industry in corresponding federal districts, including the Southern Federal District. The analysis of the current state of aquaculture of the Southern Federal District is provided and it is shown that development is possible only in case of industrialization of aquaculture and integration into it of relevant scientific and technology solutions (biotechnologies). Cultivation using biotechnology is carried out in the territory of the Southern Federal District by the Southern scientific center RAS at NEB (scientific expedition base) “Kagalnik”. The developed technology meets priorities and perspectives of scientific and technology development of the Russian Federation, allows one to create production being basis of the innovative development of domestic market of products and also steady position of Russia in foreign market. Biotechnology is based on technology of intensive cultivation of fishes and agricultural products in single complex using the biological product stimulating growth of plants. The implementation of technology will allow to achieve the maximum growth of useful products from unit of area. To achieve a transition to highly productive and environmentally friendly agro- and aquaculture in the southern regions of Russia, it is necessary to develop integrated biotechnologies.
To the issue of using secondary dairy raw materials
Authors: Pastukh O N , Zhukova E V
Published: February 2021

One of the main tasks that the dairy industry is currently facing is to expand the outgoing product range, increase the production volume of the enterprise and improve the quality of its products in the conditions of a distinctive market economy. The current high level of development in the food and processing industries requires an entirely new approach to the use of raw materials. The economic essence of this approach is to create activities and implement resource-saving technologies that allow maximizing and comprehensively extract all the most valuable components from raw materials, processing them into useful products. It allows reducing or eliminating the damage that is caused to the environment only as a result of emissions from production waste. The milk processing to whole-milk products is accompanied by obtaining skimmed milk, buttermilk and whey. These main products are also secondary raw materials and resources with a generic name “secondary dairy raw materials” (SDRM). As the retail output of dairy products is increasing the question of increasing the efficiency of their production arises. First of all, it is significant for resource-saving as raw material cost reaches 80% of the cost of dairy products. The development and implementation of technological separation processes for skimmed milk, buttermilk, and whey processing are the first major tasks in the modernization of the dairy industry of Russia. Involving cycle industries allows optimizing the commercial use of raw milk, as it expands the range of functional products produced from secondary dairy raw materials.
Practical aspects of the application of radiation processing of raw milk
Authors: Timakova R T
Published: February 2021

The use of modern technology for food processing by ionizing radiation is due to their high efficiency to reduce microbiological contamination. The purpose of the research was to study the effect of different doses of ionizing radiation when processing raw (unpasteurized) cow’s milk of different fat content (2.5% and 3.2%) in various media (air, carbon dioxide) on milk freshness indicators. The studies have been carried out in accordance with the requirements of GOST R 52054-2003 and TR TS 033/2013. Raw (unpasteurized) cow’s milk treated with doses of up to 2.2 kGy and 2.4 kGy in air and carbon dioxide, respectively, refers to fresh milk with lower quantitative characteristics of titratable acidity, content of malon dialdehyde (MDA), and microbiological parameters when treated with ionizing radiation in carbon dioxide gas. No significant differences have been found for titratable acidity and malon dialdehyde content depending on milk fat content, however, titrated acidity and malon dialdehyde content in milk with 2.5% fat have lower quantitative indicators compared to milk with 3.2% fat content. The determination of rational doses of ionizing radiation is of practical importance to ensure that the freshness indicators of raw (unpasteurized) cow’s milk processed with ionizing radiation meet the requirements of regulatory documents. The following doses of ionizing radiation are recommended: for the milk of the highest and first grade when processed with radiation in the air medium—a dose of 1.2 kGy and for milk of the second grade—a dose of 2.0 kGy, for radiation processing in a carbon dioxide medium—1.4 kGy and 2.2 kGy, respectively.
Development of ice cream technology enriched with an encapsulated form of vitamin C
Authors: Tsyrendorzhieva S V , Zhamsaranova S D , Syngeyeva E V , Ipatova N D , Khamaganova I V , Badmaeva I I
Published: February 2021

In this study, an ice cream technology using an encapsulated form of vitamin C was developed. When conducting an organoleptic evaluation, the developed ice cream showed higher creaminess, a pleasant sour-milk taste and smell, and the absence of organoleptically perceptible ice crystals compared to soft ice cream of traditional composition. Additionally, in soft ice cream containing an encapsulated food ingredient, higher resistance to melting was noted: the mass fraction of melt after 2 hours was 11% lower than in the control sample. The research results show that in the developed ice cream there is an improvement in structural, mechanical, and organoleptic properties. The mass fraction of vitamin C in the developed ice cream was set at no more than 46.8 mg%. The study justifies the ingredient composition and the appropriateness of using encapsulated vitamin C in soft ice cream, expanding the assortment and range of sweet foods with functional nutrition, and indicating improved consumer characteristics of the finished product through its functional properties.
Energy-saving technology of high-protein silage preservation
Authors: Kosolapova E , Kuchin N , Kosolapov V , Astakhova T , Zaikin W
Published: February 2021

The rationale for the present study is explained by the need of Russian and foreign agricultural producers in high-protein feed preservation efficiency increase and nutrients loss decrease, as well as implementation of energy-saving technologies. Currently, there is lack of research data on utilization of chemical and bacterial agents for silage preservation. There is no definite opinion on vacuum influence on fermentation processes during ensilaging and on qualitative parameters of silage. The aim of the study was to give grounds for technological processes of biocombined chemical conservant Tecacid and biological agent Biosil-NN utilization, as well as improvement of Eastern galega conservation technology for increase of qualitative parameters and energy management efficiency. Laboratory and production trials, performed during this study, showed that optimal and most efficient approach was silage two-phase combined treatment with Tecacid (1.5 L/ton) and Biosil-NN (1 L/40 ton). Consecutive processing of galega forage ensilaging contributed to increase of fermentation quality and preservation of nutrients regardless of anaerobiosis production techniques. When vacuum sealing was used instead of conventional method of sealing, total content of acids, including lactic and oleic, decreased, which improved fermentation quality. Materials of this article are of practical value for feed producers involved in high-protein silage preservation, because the obtained results proved high efficiency of two-phase combined application of chemical and bacterial agents.
Study of the temperature regime effect on the process of cheeses vacuum drying
Authors: Ermolaev V A , Kechkin I A , Romanenko A I , Buzetti K D , Ivanov M V , Makhacheva E V
Published: February 2021

Vacuum drying is a promising way to cheese processing. The heating temperature is the most significant factor in vacuum drying. The purpose of this work was the selection of temperature regimes of vacuum cheese drying. Experiments on vacuum drying of cheeses were conducted at different temperatures and heat flow density. It has been established that the temperature decrease rises significantly the duration of drying process. Increasing the drying temperature up to 60 °C and more leads to a decrease in the temperature gradient across the thickness of the layer of dried cheese. The organoleptic characteristics of dry cheeses have been found to be most appreciated at vacuum drying temperatures of 50 and 60 °C. Based on the conducted research, the influence of temperature and heat flow density on the process of vacuum cheeses drying was analyzed. The recommended temperature for vacuum cheeses drying is (60 ± 3) °C, the recommended value of the heat flow density is (7.36 ± 0.3) kW/m2.
Dry protein concentrates production and properties based on processed poultry raw materials
Authors: Polyanskikh S V , Daniliv M M , Kutsova A E , Slobodyanik V S , Ilyina N M , Sergienko I V
Published: February 2021

The article is about the bone residue compositions analysis obtained from low-value poultry parts processing via the mass-metric parameters, chemical, fractional, amino acid, fatty acid, and mineral contents. The conditions for obtaining protein concentrate by the thermal method and low-temperature fractionation are reasoned and mathematically interpreted. Their proved high biological and nutritional value, identical taste and aroma properties, physiological usefulness and harmlessness allow recommending the invented products as a basis for the dry soups production, including the “premium” class.
Improving the technology of collagen substance from raw fish materials for obtaining porous materials for cosmetology and medicine
Authors: Antipova L V , Sukhov I V , Slobodyanik V S , Kotov I I , Antipov S S
Published: February 2021

The authors studied the possibility of using several methods for obtaining a collagen-containing base, which is a collagen hydrate obtained using organic acids. Collagen is a unique protein and a part of a variety of connective tissues of living organisms. It has a form of a unique three-spiral structure consisting of a molecule of a specific set of amino acids. It is of great practical importance for cosmetology and medicine. Collagen is one of the most common proteins in living organisms. A significant proportion of collagen is concentrated in the skin. Known methods for obtaining a collagen product are associated with the use of organic acids for de-fibration. After processing, the collagen product has a high moisture-absorbing property. Selection of the concentration and type of organic acid makes it possible to obtain a product with the necessary characteristics of functional and technological properties. Also important that they have a positive effect on the state of the human body, as well as open the possibility of varying properties for targeted use in cosmetology and medicine. The obtained collagen substances provide a range of concentrations necessary for specific purposes, have high hydrophilicity, and create conditions for obtaining various forms (dispersions, membrane materials, and sponges) for subsequent use in the cosmetic and medical industries.
Analysis of technical and chemical characteristics as well as the nutritional value of clams from the Sea of Azov
Authors: Bityutskaya O E , Donchenko L V , Moshenec KI
Published: February 2021

Clams as a group of burrowing molluscs hold high positions in the world fishery and aquaculture of bivalve molluscs. The paper presents the results of studies of the technical and chemical composition, functional and technological properties as well as the nutritional value of meat of three types of clams harvested in the Kerch Strait towards the Sea of Azov: Anadarakagoshimensis Tokunaga, 1906, Chameleagallina Linne, 1758, Donaxtrunculus Linnaeus, 1758. Shellfish meat is rich in protein substances, being (in % of absolutely dry matter) 77.4, 74.1, 74.8, respectively, for A. kagoshimensis, Ch. gallina and D. trunculus. However, the availability of limiting essential amino acids affects their balance and biological value (%), namely A. kagoshimensis–48.6, Ch. gallina–58.8, D. trunculus–80.0. High iodine content in clams’ tissues was noted. It suggests the possibility of introducing mollusc meat into diets for preventive dietary nutrition. In terms of food saturation, these types of molluscs can be attributed to low-saturated food raw materials, and according to their calorific value, to low-calorie ones. Further investigations in this sphere, the popularization of clam meat as a gourmet product, and world experience in the mollusc farming can ensure the progressive development of clam aquaculture in the Azov-Black Sea basin.
Colostrum research and application in the functional food products technology
Authors: Glagoleva L E , Zatsepilina N P , Kozyrenko E V , Rodionov S O
Published: February 2021

Nowadays, one of the priorities of the food industry development is the use of non-traditional biologically active raw materials of vegetable and animal origin. Colostrum is a natural concentrate of immunoactive and bio-stimulatory factors and nutrients that has a health-promoting and rejuvenating effect on the whole body. The objective of the research is to develop the curd products technology with complete replacement of eggs and partial replacement of curd with natural immunomodulating raw material which is colostrum. The formed product line group is intended as functional products to provide food for various groups of people. For achieving the objective, the following research tasks have been determined: to study physical and chemical properties of cow’s colostrum; to study biological and microbiological properties of cow’s colostrum; to examine the influence of colostrum on the organoleptic and structural and mechanical properties of curd products; to select ingredients and define the curd product formulations; to design the curd production technology; to analyze the finished product properties. The developed curd products technology using complete replacement of eggs and partial replacement of curd with cow’s colostrum meets quality requirements and provides functional food products with better characteristics for keeping the population healthy in comparison with traditional methods.
Development of technological scheme for two-component grain mixture grinding
Authors: Kechkin I A , Ermolaev V A , Romanenko A I , Tarakanova V V , Glebova I A
Published: February 2021

The article discusses the problem of enriching food with essential fatty acids, especially linolenic acid (ω-3), as its deficiency leads to serious disruptions in living processes of a human body. Using directly flax seeds allows reducing significantly (by 3–4 times) the share of flax seeds’ processing products in the composition of composite mixture, as well as preserving the entire phytopotential of the processed grain and seeds. In particular, the use of flax seeds, which has not only a high protein and fat content, but also a unique composition of some micronutrients, primarily they include polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 family, essential amino acids, and the presence of other no less valuable components–dietary fiber, lignans, trace elements, fat-soluble vitamins. The introduction of flax seeds in the mixture poses a question of developing an innovative technology for processing mixtures consisting of grain and oilseeds. The use of white flax is preferable in the production of baking flour. Wheat-flax flour and wheat-flax bran can be used as the main components in the production of general, special and therapeutic purposes on a grain basis. While studies there were developed technological schemes for the preparation and grinding of two-component grain mixtures based on wheat and flax seeds. Thus, there were established some patterns of preparation and grinding of two-component grain mixtures for obtaining flour of composite types with specified technological properties and increased nutritional value due to the enrichment of polyunsaturated fatty amino acids ω-3, ω-6 of traditional grain types by adding flax seeds into it.
Feed additives in feeding of highly productive lactating cows at 8-9 months of pregnancy
Authors: Vyayzenen G N , Dautov R R , Vyayzenen A G , Prodanov N S , Razaev S V
Published: February 2021

The influence of such vegetable crops, as table beet and fodder carrots, and natural coniferous extract in the diets of cows in 8-9 months of pregnancy is investigated. The use of food composition caused a decrease in the concentration of heavy and toxic metals in the milk of highly productive black-and-white cows with annual productivity of 6000 kg in the conditions of anthropogenic pollution. The type of feeding-silage-hay application was investigated. Against the background of the main diet animals of experimental groups are additionally fed is 30, 50 and 80 g per head per day of beets and a similar amount of carrots as fodder. Natural coniferous extract (liquid) in a dose of 5.0 ml/head was fed in a mixture with feed. Table beet, carrot and natural coniferous extract ( liquid) with high antioxidant and sorption simultaneously properties in a mixture with feed rations. In this way, it is carried out to supplement the body of cows with a complex mixture of vitamin C, vitamin B, vitamin E, selenium, spicy-aromatic plants. This method allows more successfully solving the problems associated with metabolism, with the accumulation of heavy metals in the milk of animals with a year-round table method of maintenance. The studied phytogenic feed additives caused an increase in the digestibility of nutrients in diets, a significant decrease in the accumulation of Zn, Cu, Pb, Cd, As, Hg, Fe+2 in the body.
Phytobiotics as an alternative to antibiotics in feeding farm birds
Authors: Drannikov A V , Derkanosova A A , Korotaeva A A , Orinicheva A A , Iskusnykh A Yu , Litvinov E V
Published: February 2021

A decrease in the level of immunological reactivity and natural resistance of the body is one of the reasons for the decrease in the viability and safety of poultry. When used in feeding antibiotics, a number of undesirable side effects occur. Therefore, of particular interest is the use of phytobiotics to form the resistance of the bird organism to the effects of adverse environmental factors. Phytocompounds affect the processes of metabolism and neutralization of foreign substances, which are carcinogens and mutagens. They have the ability to bind free radicals and reactive metabolites of foreign substances, inhibit xenobiotic activating enzymes and activate detoxication enzymes. Phytobiotics have antiviral, antimicrobial, as well as immunomodelling effects. The main advantage of feeding herbal supplements is that the animals are not exposed to any risks; the possibility of their use as flavoring, appetite-stimulating substances is fully confirmed by the EU documents regulating nutrition. The range of such domestic drugs is narrow and not developed. Increasing the antioxidant status of the animal’s body by optimizing the level and quality of feeding, especially by adding exogenous antioxidants obtained from high quality raw materials, can be one of the most important and effective means of improving the health and, therefore, productivity of poultry. The study of the effect of feed additives made of the vegetative mass of amaranth on the resistance of poultry is a modern area of research in world science.
Mathematical model of the extraction of vegetable oil by an organic solvent
Authors: Barmetov Yu P , Chertov E D , Matveykin V G , Bityukov V K , Bugaev Yu V , Bush A A
Published: February 2021

A mathematical model of the process of extraction of vegetable oil by an organic solvent for a separate section of the extractor with irrigation has been developed. The model is intended for the synthesis of an automatic control system. A description of the change in the oil concentration in the oilcake along the length of the extraction section and in the miscella for a steady-state operation is obtained. And a system of independent differential equations with a delayed argument is obtained that connects deviations from the nominal oil concentrations in the oilcake and miscella at the outlet of the section with flow deviations and oil concentrations at the inlet of the section. The transition from partial differential equations to equations with a delayed argument will reduce the time spent on calculating the adjustable parameters of the control system during its synthesis.
Rapeseed processing products as a component of flour-based food for gerontological purpose
Authors: Renzyaeva T V , Renzyaev A O , Reznichenko I U , Popov A M , Kravchenko S N , Miller E S
Published: February 2021

The use of rapeseed oil and flour obtained by processing of peeled rapeseed kernels as a source of valuable nutritional and biologically active substances needed in the diet of the elderly to maintain their health and active longevity is justified. A sugar cookie formula with the use of rapeseed products has been developed. The technology of cookies which allows one to obtain a dough with the necessary properties and finished products of the required quality is proposed. The consumption of cookies will increase the level of satisfaction of the body’s requirements for a complete protein, polyunsaturated fatty acids, including omega 3, dietary fiber, B vitamins and tocopherols, dietary minerals such as potassium, calcium, magnesium, phosphorus, sulfur, iron, copper, zinc, manganese, cobalt and others. The use of rapeseed flour will enrich cookies with such minor nutritional components as rape indoles, which have antioxidant and antitumor activity, stimulating the detoxification processes of the body. The introduction of rapeseed products into the composition of sugar cookies allows us to consider it as a gerontological product that slows down the aging process.
Energy-efficient and environmentally friendly technology for producing fatty acid esters
Authors: Shevtsov A A , Tertychnaya T N , Serdyukova N A , Tkach V V
Published: February 2021

We implemented heat pump technology of obtaining esters of fatty acids (of tolivia biodiesel) from vegetable oils, providing for the transesterification of oil with alcohol supercritical fluid and supercritical CO2-extraction of the cooled reaction mixture, its separation by centrifugal force to separate the glycerin from the target product, the separation of carbon dioxide gas-liquid separation with obtaining a purified biodiesel and the return of carbon dioxide to the extraction stage in closed loop thermodynamic cycle. A steam-ejector heat pump is used to prepare energy carriers of different temperature potentials. The physical and chemical parameters of the obtained biodiesel fuel corresponded to the regulatory documentation. The energy and environmental efficiency of using rapeseed ethyl ether (REE) obtained using the proposed technology and its mixtures with mineral diesel fuel when performing agricultural work with the Kirovets K-701 tractor was checked. During the test, it was found that in the same operating conditions, the tractor when working on REE and its mixtures with mineral diesel fuel at maximum power develop the same traction force. The use of biodiesel and its mixtures reduces environmental pollution and increases the purity of the exhaust compared to the operation of a tractor unit using mineral diesel fuel.
The study of the fatty acid composition of camelina oil obtained by cold pressing
Authors: Ostrikov A N , Kleimenova N L , Kopylov M V , Bolgova I N
Published: February 2021

Non-traditional oilseeds include camelina seeds, which are widely known in the global production of oils and blends. The seeds of this plant are a source of polyunsaturated fatty acids, including linoleic and linolenic acids. A distinctive feature of the seeds of this culture is the oil content–40% and crude protein–30%. The object of the study was oil obtained by cold pressing and the seeds of camelina of the Penzyak variety. Samples were obtained in an experimental installation under the following conditions: a pressing chamber annular clearance was 0.3 mm; the screw rotational speed was 160 rpm at a temperature of 336 K. The fatty acid composition of the camelina oil sample was determined by gas-liquid chromatography on a Chromotech 5000. The presented results of camelina oil studies by fatty acid composition show that unsaturated fatty acids ☐-9 prevail in the test oil. It was determined that fatty acids of groups 18 and 16, 20 predominate in camelina oil. At the next work stage, studies were carried out on the chemical composition of the sample, as a result of which it was found that camelina oil contains 4 vitamins (vitamins A, K, ☐, ☐ + ☐ and ☐-tocopherols) and traces of vitamin K, the purpose of which is to provide increased biological and nutritional value of the product.
Linum usitatisimum L. is the most important crop in Russia for the production of high-quality oil with low cost (review)
Authors: Turin E N , Susskiy A N , Stukalov R S , Shestopalov M V , Turina E L , Ivanov V IU
Published: February 2021

Oil crops play an important role in providing society with food, livestock feed, industry and raw materials and are of great importance for economically stable agricultural production. The purpose of this review article was to show the importance of the agricultural crop of oil flax and its oil seeds for various types of industries, the possibility of expanding its cultivation areas in Russia, as well as a way to reduce the cost of production. The article provides overview information on studies conducted on oilseed flax (Linum usitatisimum L.), on the possibility of using its products in food, technical industry, medicine, for the production of biodiesel, in crop production and fodder production. High resistance to abiotic and biotic factors put oil flax in a number of crops that can be cultivated everywhere; however, its yield, oil content and cost in different regions of Russia and the world are very different. This question has not been sufficiently studied in the literature. This review focuses on modern research by both foreign and Russian scientists. The possibilities of cultivating Linum usitatisimum L. in Russia according to the modern no-till farming system (direct sowing technology, zero technology, technology without tillage) and the directions of its oil use are shown, which indicates their relevance and high demand in various fields of human activity. Oil flax is a unique natural and biological resource that has rational and environmental benefits in cultivation.
Onion husk (Állium cépa) as a promising source of natural antioxidants
Authors: Kotenkova E A , Kupaeva N V
Published: February 2021

The search for new sources of natural antioxidants is an important area of research. The total antioxidant capacities (TAC) of ethanol and aqueous extracts of yellow, red and white onion husks, rosemary and basil were determined by the Oxygen Radical Absorbance Capacity method using fluorometer Fluoroskan Ascent FL and the Ferric Reducing/Antioxidant Power spectrophotometer SF-2000 and expressed in µmol-equiv. Trolox/g of a sample and µmol-equiv. dihydroquercetin / g of a sample, respectively. Ethanol and aqueous extracts of red onion husk demonstrated the greatest TACs and amounted to 709.17±21.68 µmol-equiv. Trolox/g and 2048.83±64.97 µmol-equiv. Trolox/g, and these significantly exceeded the TACs of such popular spices in the food industry as basil and rosemary. TACs of both extracts of yellow onion husk were approximately equivalent to rosemary. Ethanol extracts of red and yellow onion husk demonstrated the greatest TACs and amounted to 2005.64±33.59 µmol-equiv. dihydroquercetin /g and 941.39±65.43 µmol-equiv. dihydroquercetin /g, respectively, and these significantly exceeded the corresponding TACs of basil and rosemary. TACs of aqueous extracts were approximately equivalent to rosemary, but below the TAC of basil. The absence of bright taste and aroma of red and yellow onion husk extracts, high total antioxidant capacity for neutralization of free radicals by both mechanisms of interaction, as well as the availability of raw materials in large scale confirms that this waste of the fruit and vegetable industry is a promising source of natural antioxidants.
Concentrates of polyphenols from grape raw materials and their functional properties
Authors: Ogay Yu A , Chernousova I V , Saitsev G P , Mosolkova V Y , Zhilyakova T A , Grishchin Yu V
Published: February 2021

The work presents the possibility of obtaining polyphenol concentrates from raw materials (pomace, seeds, cane, vines, leaves) of Crimean grapes of white varieties Aligote, Rhine Riesling, Rkatsiteli and grapes of red varieties Muscat Hamburg, Cabernet-Sauvignon, by vacuum concentration of alcoholic extracts of grape raw materials. An experimental assessment on the qualitative and quantitative structure of polyphenols, the basic functional ingredients of biological activity of grapes has been given. It has been established that by concentration of phenolic substances, the concentrates are distributed in the following sequence: seeds of grapes of white and red varieties, stalks of grapes of white and red varieties, pomace of grapes of red varieties, leaves of grapes, vine of grapes, pomace of grapes of white varieties. In grape concentrates, anthocyanins, flavones, flavan-3-ols, oligomeric and polymeric procyanidins, oxycinnamic and oxybenzoic acids and stilbenoids have been identified. The maximum quantitative evaluation of stilbenoid concentration obtained in grape concentrates was up to 5.0 g/L, which is by order of magnitude greater than in red wines. The antioxidant activity indicator (AOA), estimated in vitro in grape seed concentrate, ranged from 180.0 to 250.0 g/l, which is by order of magnitude greater than in red grape wines.
Refining process and properties of polysaccharide xylanase
Authors: Yakovlev A N , Agafonov G V , Yakovleva S F , Romanyuk T I , Zueva N V , Kovaleva T S
Published: February 2021

The xylanase enzyme with a specific activity of 5676.4 units/mg of protein and a purification degree of 53.1 was isolated and purified from the complex enzyme preparation Brusiem BGX. The enzyme was isolated by ethanol precipitation, and purification was performed by gel filtration on sefadex G-25 and G-150 and ion exchange chromatography on DEAE-cellulose. The effect of temperature and pH on the activity and stability of the enzyme in the temperature range of 30-70 °C and pH 4.0-7.0 was studied. The optimum action of xylanase is a pH of 5.5 and a temperature of 50 °C. The enzyme has a sufficiently high thermal and acid stability, hydrolyzes non-starchy polysaccharides containing (1,4) - β-D-xyloside bonds. In this regard, its use in biotechnology for hydrolysis of non-starchy polysaccharides of grain in the brewing and in the production of ethanol is prospectively.