bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biologically active components of lipid complex in pressed wine yeast
Authors: Chernousova I V , Ogay Yu A , Mosolkova V E 
Published: February 2021

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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.
Protective properties of resveratrol in biological systems containing ethanol
Authors: Balanov P E , Smotraeva I V , Abdullaeva M S , Fedorov A V , Ivanchenko O B , Volkov S M 
Published: February 2021

AbstractNative plant-derived polyphenols are widely represented in nature and are used by humans. Resveratrol is such a substance. Its antimicrobial, antioxidant and other useful functions are being actively studied, which creates the prerequisites for the discovery of its new properties and the explanation of existing ones. The proposed study provides data on the interaction of resveratrol phytoalexin with a biological object - radish seeds. Plant seeds are biological objects that are very susceptible to external stress factors. In these studies, ethanol in concentrations from 0.5% to 12% was used as such a negative factor. Resveratrol in concentrations from 0.1% to 0.3% was used as a protective factor. The exposure of the germinated material was 64 hours. The criterion for the effectiveness of resveratol was the fact of seed germination. The data obtained prove a significant protective function of resveratrol. Thus, in environments with an alcohol concentration of 12% and a resveratrol concentration of 0.3% a significant increase in the germination of the studied seeds was noted. The data obtained allow us to simulate the behavior of resveratrol on biological systems, which may be useful for future studies with other biological objects. In recent years, there has been an actual increase in the need to examine the exact composition of plant raw materials and their tissues in order to obtain new preparations containing biologically active substances.
Forecasting and quality control of confectionery products with the use of “water activity” indicator
Authors: Plotnikova I V , Zharkova I M , Magomedov G O , Magomedov M G , Khvostov A A , Miroshnichenko E N 
Published: February 2021

Abstract
For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms’ development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or “new generation” sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of “new generation” sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create “Stability maps of confectionery products depending on water activity” and to produce products with the required shelf life.
A technique for integrated assessment of food quality as affected by various technological processes
Authors: Krasulya O N , Sarbashev K A , Kazakova Ye V , Kanina K A , Agarkova A A 
Published: February 2021

Abstract
In this paper, we present a methodology for integrated assessment of food quality as affected by various processes. In particular, the method of high-frequency acoustic cavitation, which is used for making Circassian cheese, is considered. The following measurement techniques were used: sample deformation profile test, relaxation depth test by penetrating to 36 mm with a cylinder, cheese hardness when penetrated with a ∅2 mm cylinder, and cutting force. An integrated metric for assessing food quality is proposed, which describes its rheological properties (the depth of relaxation). In addition, a diagram of the structural and mechanical classes of food, which combines multiple organoleptic and rheological food properties, is proposed. This diagram can be used for estimating the effect of a specific treatment process on food production.
The procedure for defining the temperature conditions for food dehydration
Authors: Arapov V M , Kazartsev D A , Emel’yanov A B , Egorova G N , Babaeva M V , Zhukovskaya S V 
Published: February 2021

Abstract
At present, there are no reliable criteria for acceptable drying temperatures; so, a new approach is proposed to determine the range of acceptable drying conditions based on a joint solution of the equations that determine the drying kinetics and the kinetics of changes in the process characteristics of the product. For a given product quality, the logarithm of the maximum allowable drying time linearly depends on the reciprocal of the absolute temperature of the drying agent. The method for calculating the drying time is simplified based on a new product characteristic - equivalent moisture content. The criterion of acceptable conditions, which is the maximum temperature of the drying agent, is a function of the magnitude of the thermal effect, the parameters of the drying kinetics, and the kinetics of the process properties of the product.