Food Processing: Techniques and Technology最新文献

{"title":"Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein","authors":"T. Giro, A. Kulikovsky, A. Giro","doi":"10.21603/2074-9414-2023-2-2443","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2443","url":null,"abstract":"Proteomic technologies make it possible to evaluate the composition of meat raw materials at different stages of processing. Proteomic studies of lamb muscle tissue help to expand scientific knowledge about the effect of essential organic microelements on the interaction of lamb muscle tissue proteins. The research objective was to identify and quantify lamb muscle tissue proteins from young sheep grown on feed additives fortified with microelements. \u0000The research featured meat from young sheep of the Edilbaev breed aged 7 months that consumed additives Yoddar-Zn and DAFS-25 as part of their diet. The experiment lasted 105 days. The microelement composition of lamb muscle tissue underwent atomic absorption spectrometry. The proteomic profile was identified using O'Farrell’s two-dimensional gel electrophoresis (2-DE) with isoelectrofocusing in ampholine (IEF-PAGE). \u0000Aluminum, iodine, silicon, selenium, and zinc were identified in lamb samples from young sheep that received feed additives Yoddar-Zn and DAFS-25 for 105 days. Major protein fractions included eight with a molecular weight of 12–15 kDa, 42 with 16–30 kDa, and 45 with 35–110 kDa (pI 5.0–8.0). The samples contained glutathione-S-transferase, which is responsible for biotransformation of toxic compounds, maintenance of intracellular homeostasis, and stress resistance. All the experimental samples had triose phosphate isomerase (glycolysis enzyme). The tests also revealed superoxide dismutase, which catalyzes the superoxide radical into peroxides and oxygen, thus protecting body cells from free oxygen radicals. \u0000The research provided relevant data on the effect of innovative feed additives on the molecular mechanisms that occur in mutton muscle tissue and affect the proteomic profile of meat proteins and electrophoretic activity. The feed additives with organic microelements proved efficient. The results can be used to model and adjust autolysis in order to obtain meat with the necessary technological properties.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80443737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaporation as a Method for Obtaining Plant Concentrates","authors":"N. Kulikova, A. Chernobrovina, Natalia Roeva, O. Popova","doi":"10.21603/2074-9414-2023-2-2438","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2438","url":null,"abstract":"Low-pressure vacuum evaporation is an effective way to obtain dry concentrates. However, some factors may affect its efficiency and speed. This article introduces the effect of technological factors on the evaporation process in a rotary evaporator. The research objective was to select the optimal mode to obtain concentrates and extracts from plant materials. \u0000The experimental studies involved standard research methods and a BUCHI Rotavapor laboratory rotary evaporator (BUCHI, Switzerland). The research featured a water-alcohol extract of wild blueberries and an enzymatic hydrolysate of grain sorghum (durra), obtained by biotechnological treatment with amylolytic enzyme preparations. \u0000The optimal evaporation mode included the following values: the volume of the evaporation flask was 1 L; the wall thickness of the flask was 1.8 mm; the angle of inclination was 25°; the rotation speed was 280 rpm; the temperature heating bath was 50–60°C; the steam temperature in the evaporator was 30–40°C. For condensation, the temperature of the refrigerant in the condenser was 10–20°C. The experiment yielded a concentrate of blue-violet blueberries with 70–72% solids. The content of polyphenolic compounds was 1.86 times as high as in the original water-alcohol extract while that of anthocyanins was 1.4 times as high. The enzymatic hydrolysate of grain sorghum yielded a condensed sugar syrup with 78–80% solids and 91–92% reducing sugars in terms of glucose equivalent. \u0000The research provided optimal modes of evaporation for extracts and enzymatic hydrolysates from plant raw materials in a rotary evaporator. The plant concentrates had a high content of solids and maintained the sensory properties of the raw material.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89790295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STUDY OF RATIONAL PARAMETERS OF TECHNOLOGICAL SCHEMES OF AUXILIARY MINING OPERATIONS","authors":"Alexey I. Petrov","doi":"10.26730/2618-7434-2023-1-4-39","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-1-4-39","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135017931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"\"RESEARCH AND DEVELOPMENT OF TECHNOLOGY
 OF MULTI-TIER DUMPS FORMATION BY MOTOR TRANSPORT
 IN OPEN PIT MINES\"","authors":"Valery F. Kolesnikov","doi":"10.26730/2618-7434-2023-1-40-70","DOIUrl":"https://doi.org/10.26730/2618-7434-2023-1-40-70","url":null,"abstract":"","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135017930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Micro-Ingredient Markets and Their Impact on the Sustainability of Food Systems","authors":"E. Kazantseva, I. Lyamkin","doi":"10.21603/2074-9414-2023-1-2424","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2424","url":null,"abstract":"Commercial micro-ingredients of certain types are a gap in the Russian food industry. This article describes the Russian market for micro-ingredients, their impact on the sustainability of domestic food systems, and state support prospects. \u0000The study featured the development of micro-ingredient markets in the context of sustainable food systems. It relied on the theory of world-system analysis, as well as on the methods of comparative and statistical analyses. The materials were obtained from the Federal State Statistics Service, the Federal Customs Service, the Russian Export Center, and various rating and information agencies, including publically available data from the UN, the FAO, and the Union of Food Ingredients Producers. \u0000The authors assessed the impact of micro-ingredient markets on the sustainability of food systems and the effect of global and domestic market trends on the demand and supply of micro-ingredients. When strategizing state support for domestic producers of micro-ingredients, government should proceed from the availability of raw materials and competition. The article introduces a comparative analysis of the Russian market of flavoring agents, which includes both foreign and domestic producers, and the Russian market of citric acid, represented solely by Chinese companies. In the first case, the government should support the existing domestic producers and strengthen their positions in the Russian markets, with prospects for foreign market penetration. In the second case, the Russian food industry has to launch domestic products able to occupy the Russian market and defeat the powerful foreign competitors that are ready to use dumping. The analysis also revealed the main directions of state support for the domestic production of competitive micro-ingredients and their components. \u0000The results can be used to strategize state support measures for the domestic micro-ingredients in order to improve food security and the stability of the Russian food system to external shocks.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84656961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peptides of Trypsin Hydrolyzate in Bovine Colostrum","authors":"S. Tikhonov, N. Tikhonova, Kh. T. Tursunov, I. Danilova, V. Lazarev","doi":"10.21603/2074-9414-2023-1-2422","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2422","url":null,"abstract":"Bovine colostrum contains biologically active substances, e.g., immunoglobulins, peptides, and cytokines, which makes it a logical component of numerous functional products. Colostrum peptides also possess antimicrobial activity. This bioavailability increases during colostrum fermentation with proteolytic enzymes. The research objective was to describe peptides isolated from the trypsic hydrolyzate supernatant of bovine colostrum and to evaluate their antimicrobial and antifungal properties. \u0000The supernatant of trypsin hydrolyzate of bovine colostrum was isolated by centrifugation at 3900 rpm for 7 min. The supernatant was separated by preparative chromatography. Its peptide composition was determined on a MALDI-TOF mass spectrometer, while the protein sequences were deciphered using the Mascot database. Proteins were precipitated with ammonium sulfate, and the antimicrobial activity was measured by the disk-diffusion method against gram-positive and gram-negative bacteria and dipoloid fungi. Strains were cultivated on a thick LB nutrient medium at 37°C. The antimicrobial activity was defined experimentally on Wistar rats infected intraperitoneally with Salmonella enteritidis 92. \u0000The trypsin hydrolyzate supernatant of bovine colostrum revealed four peptides, one of which belonged to short peptides, while the remaining three belonged to polypeptides. The isolated peptides had different molecular weights of 8.4, 6.5, 13.0, and 18 kDa. The enzymatic hydrolyzate proved bactericidal against Escherichia coli and Bacillus subtilis and demonstrated antifungal activity against Candida albicans. When rats infected with S. enteritidis 92 were administered with trypsin hydrolysate, it promoted their survival, decreased LD50, and increased the mean day of death period from 2 to 4 days. \u0000The research proved the antimicrobial effect of colostrum peptides and suggested their immunotropic properties. The peptides obtained from the trypsin hydrolyzate supernatant of bovine colostrum can be recommended for functional food industry as part of antimicrobial products.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72956456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts","authors":"I. Gurskiy, A. Tvorogova","doi":"10.21603/2074-9414-2023-1-2410","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2410","url":null,"abstract":"Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. The consumer properties of defrosted desserts depend on the air phase. This research featured the impact of different formulations and methods on the dispersion of the air phase in the process of defrosting fermented-milk desserts. \u0000The study featured several samples of whipped fermented desserts. Sample 1 contained gelatin; Sample 2 contained pectin. Samples 1 and 3 had different contents of fermented foundation while Samples 3 and 5 differed in the amount of gelatin stabilizer. Sample 4 contained a whey protein concentrate. The dispersion of structural elements was measured using microstructural methods. \u0000The experiments included the quality parameters of mixes, as we ll as the dispersion of air phase in the frozen state and after 24 h of storage at 4 ± 2°C. The viscosity of the sample with pectin exceeded that with gelatin by 3.8 times. Extra whey protein increased the viscosity by 4.4 times and the overrun – by 1.4 times. In the whey protein sample, the average diameter of air bubbles was 36 μm after 24 h of storage at 4 ± 2°C and 50 μm after 12 months, while in the sample without protein it was 48 and 86 μm, respectively. Sample 3, which had a greater fermentation, demonstrated a smaller average diameter of air bubbles (by 21 μm) after 24 h of storage than the sample with yogurt. The sample with extra gelatin increased the overrun by 1.3 times and negatively affected the dispersion of the air phase. After 24 h of storage, the average diameter of the air bubbles in the sample with an increased content of stabilizer was higher by 27 μm. The air phase was less stable in the sample with pectin. \u0000The research established the effect of gelling agents, whey protein concentrates, and fermented foundation on the dispersion and stability of the air phase in fermented-milk desserts. Pectin appeared to have a negative effect on the air phase during defrosting and caused excessive condensation and drainage. The increasing amount of fermented base and gelatin, as well as the use of whey protein concentrates, increased the stability of the air phase during 24 h of storage at 4 ± 2°C. The research results could be used to develop new production technologies of overrun fermented desserts and their preservation in the defrosted state.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80700625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids","authors":"E. Yanchenko, G. Volkova, E. Kuksova, Ivan Virchenko, A. Yanchenko, E. Serba, Maria Ivanova","doi":"10.21603/2074-9414-2023-1-2420","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2420","url":null,"abstract":"Fermented foods have a longer shelf life and higher nutritional value. Sauerkraut products depend on the quality of the raw material. Not every cabbage variety is suitable for processing. The present research objective was to test several cabbage hybrids for natural fermentation, microbiological parameters, and native sugar content after four months of storage. \u0000The study featured twelve new-generation white cabbage hybrids of Russian selection and sauerkraut foods. The experimental batches were stored for four months at –1–0°C. Fermentation occurred at 21°C and final pH ≤ 3.6. The sugar content and titratable acidity were measured by standard methods. The method of limiting dilutions was applied to determine the microbial count. The microbiological seeding process followed standard procedures. \u0000The highest content of total sugars before fermentation belonged to the late-ripening hybrids Prestizh F1 (5.92%), Gertsoginya F1 (5.82%), and Idillia F1 (5.28%), as well as to the late-ripening Atlant F1 (5.49%). The greatest sugar content was registered in Prestizh F1 (4.78%), Kontinent F1 (4.30%), and Gertsoginya F1 (4.07%). The mass fraction of titratable acids in terms of lactic acid averaged 1.04% for all the samples. The difference in the chemical composition depended on the hybrid and microbial count during fermentation. The lactic acid bacteria content was as high as 8.17×107 CFU/cm3 in Severyanka F1. All the samples were resistant to undesirable microflora, i.e., yeasts and molds. \u0000All the cabbage hybrids were suitable for fermentation even after four months of storage. Their own lactic microflora was sufficient for fermentation and traditional sensory properties.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77099990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Microwave Radiation on the Chemical Composition of Chickpeas","authors":"V. Khramova, D. Surkov, K. Lubchinsky","doi":"10.21603/2074-9414-2023-1-2417","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2417","url":null,"abstract":"Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition. \u0000The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The protein tests, the analysis of amino acid profile, and the sensory assessment involved standard research methods. \u0000The microwave processing loosened the consistency of chickpeas and eliminated the bean flavor after 5–6 min at 200 W or 3 min at 400 W. A longer treatment time resulted in a peanut flavor followed by bitterness. The microwave treatment reduced the mass fraction of protein and the amount of essential amino acids. This process could be slowed down by increasing the power of microwave radiation and reducing the processing time. However, the intensification had a negative effect on the content of arginine, methionine, and tyrosine in chickpea protein. \u0000The results obtained can make it possible to use chickpeas as a functional food ingredient.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73829626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzymatic Hydrolysis of Soy Protein","authors":"D. Sokolov, B. Bolkhonov, S. Zhamsaranova, S. Lebedeva, B. Bazhenova","doi":"10.21603/2074-9414-2023-1-2418","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-1-2418","url":null,"abstract":"Soy continues to be one of the top sources of vegetable protein. Structurally modified soy proteins and processed products are used as part of functional foods. Enzymatic hydrolysates of food proteins have different degrees of hydrolysis and functional profiles, hence the constant search for the optimal hydrolysis parameters. The present research objective was to design a two-stage enzymatic conversion process of soy protein using mathematical methods, as well as to evaluate the antioxidant properties of the hydrolysate in laboratory conditions. \u0000Soy protein isolate was tested to define the maximal value of the hydrolysis degree. It underwent a series of two-factor experiments in the presence of pepsin and trypsin. The study focused on the hydrolysis time and the enzyme-substrate ratio. The results were optimized using the response surface methodology in MathCad 15. The total antioxidant activity of the hydrolysate during hydrolysis was determined on a Tsvet-Yauza-01-AA chromatograph using the amperometric method. \u0000For the pepsin test, the processing time was 7 h and the enzyme-to-substrate ratio was 1:22. For the trypsin test, the time was 7 h and the ratio was 1:30. The mathematical modeling revealed the following optimal parameters. The first stage involved hydrolysis with pepsin for 5 h at an enzyme-to-substrate ratio of 1:20; the second stage involved hydrolysis with trypsin for 3 h at an enzyme-to-substrate ratio of 1:19. The resulting hydrolysate demonstrated 88% hydrolysis. The highest summary antioxidant activity was registered after 5 h of hydrolysis and amounted to about 250 mg/100 mL. \u0000The resulting enzymatic hydrolysate of soy protein can be used as a food component or an antioxidant feed additive. The obtained peptides can immobilize essential microelements, e.g., Zn, I, and Se, as well as produce polyvalent complexes. Further studies will be aimed at the residual antigenicity of the hydrolysate and other functional indicators.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82900287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}