Agro Food Industry Hi-tech最新文献

{"title":"Molecular Docking for the Functional Properties Evaluation of Plant Stabilizing Particles in the Emulsion Food Systems","authors":"I. Potoroko, A. Kadi, Varisha Anium, Alyona Ruskina","doi":"10.29141/2500-1922-2023-8-2-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-2-9","url":null,"abstract":"Good nutrition determines Human health; however, the current state of this issue requires a new approach focused on the maximum useful nutrient extraction from natural raw materials. To justify the nutraceutical composition use in food systems, a man has to evaluate the possibility of preserving their bioactivity in the final product. The convergent approach application enables to combine the achievements of various scientific fields. When developing emulsion food systems, a man supposes to use plant stabilizing particles. In the thesis framework the researchers scrutinized macromolecular compounds of a carbohydrate nature. Fucoidan, alginates, and resistant starch have proven bioactive properties and can act as functional and technological food ingredients. Modern molecular modeling methods enable to evaluate and predict the components docking within the food matrix comprehensively. Strict adherence to the conduction methodology of molecular docking with a high degree of reliability ensures the result. The study deals with the issue of the affinity and selectivity of antitumor and immunomodulatory receptors with polysaccharides isolated from plant materials. A man determined that fucoidan had a direct impact on cancer cells by stopping the cell cycle and inducing apoptosis. Docking studies revealed a strong binding affinity for Lactobacillus towards amylose (–9.2 kcal/mol), then alginate (–6.3 kcal/mol), and fucoidan (–6.2 kcal/mol). Thus, the suggested method is very promising for determining the possible nutrient bioactivity preservation in the case of its use as a bifunctional component in emulsion food systems.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85448383","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":"Innovative Technology Complexity Assessment of the Russian Agro-Industrial Complex","authors":"V. Panfilov","doi":"10.29141/2500-1922-2023-8-2-14","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-2-14","url":null,"abstract":"The article concerns some aspects of technologies development for the future agro-industrial complex. The focus is on the systems complexity concept. The range of issues discussed are the following: analysis and synthesis tasks of technological systems; the technological system behavior in conditions of interaction with the external environment; the characteristic features of a complex technological system – integrity, openness, nonlinearity, hierarchy, structure degree, emergence, dynamism, instability, adaptability; the quantitative structure complexity assessment of elements depending on the composition (type, number); the quantitative structure complexity assessment of communications depending on the composition (type, number); the quantitative technology complexity assessment as a whole; the technological system complexity assessment study through the complexity categories of equipment maintenance implementing this technology; the equipment maintenance complexity category as a processes complexity measure in the technological flow; the features of complex technologies development with a quantitative assessment of their complexity level; the analysis of complex technological system as synergetics object. A man paid special attention to the dialectic of agricultural technologies, which complication was a natural historical process.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79569072","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":"Commercially Available Glucans of Various Raw Materials – Use Optimization from the Nutrigenomics Standpoint","authors":"A. Utkina, V. Karagodin","doi":"10.29141/2500-1922-2023-8-2-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-2-1","url":null,"abstract":"A man determined genes differentially expressed under the action of different raw mate rials glucans by the transcriptomic analysis using a cell model with macrophages. The total number of genes was 16; its activity increased or decreased significantly under the action of three different glucans. There are effects similarity of glucans from yeast and fungi, in contrast to the effects of glucan from oats. The change magnitude in the expression of the same genes was slightly higher under the influence of glucan from yeast than glucan from fungi. The expression profile of three genes (IL-10, TNF-a and MIF) changed in a similar way under the influence of all studied glucans. The manuscript describes biological effects as sociated with the genes characterized by the most significant change in expression. These data suggest that glucans from yeast and fungi are immunomodulators, whereas glucan from oats regulates mainly the inflammation and cholesterol metabolism processes. The conducted experiments enable to optimize recommendations on the practical glucans use for health purposes in terms of the glucan commercial form choice and the expected ef fects.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78474829","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":"Screening Studies of Chemical Composition, Antibacterial Activity and Acute Toxicity of Siberian Fir Oil Fraction","authors":"Tatiana Kotova, Anastasia S. Valnyukova, Yu. B. Fedorova, Konstantin A. Khudyntsev, N. Bhatia, Grigory Zornichenko","doi":"10.29141/2500-1922-2023-8-2-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-2-10","url":null,"abstract":"Siberian fir is a common species in the taiga zones. A man produces oils, balms, extracts, cell sap, phytoconcentrates, syrups, etc., used in the food, phar-maceutical, perfume and cosmetic industries, in the household chemicals produc-tion and in medicine from the waste left after harvesting the wood. Siberian fir waste processing products have antioxidant and anti-inflammatory properties and can be components of the biologically active additives and functional prod-ucts manufacture. The research aims at studying chemical composition of biologically active substances, macro- and microelements, as well as the antibacterial activity and toxicity of the oil fraction obtained from Siberian fir. The study ob-ject is the oil fraction obtained from the Siberian fir extract by extraction with liquid carbon dioxide. A man run screening and identification of target biologically active substances using methods of analytical HELC, IR spectroscopy (IR), gas-liquid chromatography-mass spectrometry (GLC-MS). The researchers de-termined antibacterial activity of the samples in relation to ten clinical microor-ganism isolates by the agar diffusion method. They studied toxicity on outbred mice, males and females CD-I at doses of 2.5, 1.25, 0.625 g/kg animal weight. The thesis consists of microbiological parameters of Siberian fir extract; experi-mental data on the qualitative and quantitative content of biologically active sub-stances, macro- and microelements in the oil fraction of Siberian fir. The study results of the oil fraction indicate that it is a rich source of biologically active sub-stances with antioxidant and anti-inflammatory properties; it belongs to the third hazard class (moderately dangerous substances). Microbiological indicators are within the permissible norm. The oil fraction of Siberian fir extract can be rec-ommended in the production of biologically active additives, functional products, but only after deep processing associated with the components fractionation of the raw materials used.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87594987","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":"Mathematical Modeling Methods Application in the Development of Diets of a Given Nutritional Value","authors":"Dmitry V. Grashchenkov, S. Dubenko, O. Chugunova","doi":"10.29141/2500-1922-2023-8-1-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-9","url":null,"abstract":"Diets menu development for organized groups is a complex process requiring compliance with the principles of healthy nutrition, physiological needs, and regulatory document re quirements. The study aims at developing an algorithm for scheming a diet with a given nutritional value. The article identifies the main problems associated with the technical documentation development for the product range based on the process analysis of com piling rations. The thesis presents the practical experience results, and describes the main disadvantages of modern approaches. The researchers developed and described the daily rations formulation process as a promising direction for the nutrition improvement of var ious citizen categories; presented initial parameters for calculations and a mathematical model. A man developed specialized computer program. Its basis is a food products da tabase (array) with the chemical composition and other parameters (glycemic index) in dication. The authors used computer program in the diet formulation of therapeutic and preventive nutrition for the copper industry workers contacting with heavy metals in their work course. One of the tasks was to optimize the amino acid composition. As a result, the researchers formulated diets with tryptophan, lysine and methionine ratio of 1:5.9:1.6 and 1:4.9:1.6. Diet formulation by selecting the individual foods quantity from the main food basket enables to create an optimal diet. A man can use the developed mathematical model both for individual products (dishes) and the recommended food set for various population groups, which is of particular relevance when formulating diets for people with allergies or food intolerance.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73890265","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":"Possibilities for the Technology Improvement of Soft-Salted Sockeye Salmon Fillet with a Prolonged Shelf Life without Preservatives Use","authors":"N. Dementieva, T. Boitsova, Andrey Bokov","doi":"10.29141/2500-1922-2023-8-1-11","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-11","url":null,"abstract":"Pacific salmon (Oncorhynchus) are an important object of fishing in the Russian Federation. Prolonged delay of fish before processing provokes the spoilage processes onset, and mi crobiological contamination of salmon fish. The research aim is to study the characteristics of sockeye salmon as a raw material for the delicatessen lightly salted products produc tion, to develop a technology for the production of delicatessen salted products without preservatives using vegetable additives. The research consists of sockeye salmon (Onco rhynchus nerka) characteristic, the size-mass and technochemical composition. The sock eye salmon peculiarity is the presence of a large parasites group that are long-term viable and capable of causing various diseases in humans. Thus, a man recommends to produce delicatessen low-salted sockeye salmon products only from frozen raw materials, using preservatives and re-freezing the finished products. The thesis demonstrates the possibil ity to eliminate preservatives, using dusting with vegetable components as barrier agents (bay leaf, black pepper, chili pepper, dill, garlic, lemon) and storing sockeye salmon frozen in vacuum packaging. The researchers developed six recipes, a technological production scheme of sockeye lightly salted frozen salmon fillets with spices. The authors suggested to combine the operations of raw materials defrosting and salting in order to preserve the raw materials quality, optimize salting, form a maturation “bouquet”, reduce the techno logical process duration. When studying the effect of storing frozen sockeye salmon fillets lightly salted with spices, a man revealed that after 1, 6, 8 months of storage, the pro tein solubility in the experimental sample decreased by 6, 12 and 35 %, respectively. The researchers determined the recommended mode: temperature from minus 2 to 0 °C for 4 days. According to the totality of the studied indicators (organoleptic, physico-chemical, microbiological), the recommended shelf life of lightly salted sockeye salmon fillet with vegetable additives is 8 months at a temperature no higher than minus 18 °C.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86591667","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":"Composition and Technology Development of a Complex Adaptogenic Food Additive for the Arctic Zone Population of the Russian Federation","authors":"L. Burakova, M. Shkolnikova, D. Plotnikov","doi":"10.29141/2500-1922-2023-8-1-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-4","url":null,"abstract":"There are difficult climatic conditions and a deficiency in the diet of a number of vitamins – C, group B, A and minerals – iodine, selenium, fluorine, calcium in nine Arctic zone regions of the Russian Federation. The study aims at substantiating the composition and develop ing the technology of a complex food additive (CFA) of adaptogenic action for the Arctic zone population of the Russian Federation. Based on the chemical composition analysis of plant raw materials, its cost and availability, a man determined the composition of CFA with adaptogenic properties, including watermelon leaves, rosehip and hawthorn fruits, mead ow clover leaves, peppermint, wild strawberry, currant, buckwheat grass. The authors run the mathematical modeling of the optimal CFA formulation using the Pearson criterion; and calculated coefficients reflecting the calculated nutrient composition content of the five de veloped CFA formulations. The researchers improved the technology for obtaining CFA, con sisting in introducing an additional step for thermostating phospholipids to a temperature of 37 °C to obtain an emulsion without adding distilled water and reducing the melting point in the bioreactor to 70 °C. The obtained parameters of freeze drying of vegetable raw mate rials enable to remove moisture and preserve the entire nutrient composition. The research ers determined the necessary equipment, obtained the CFA samples in the form of a powder, being examined for uniformity and particle size. When a man introduced phospholipids, all the ingredients of a complex food additive are combined into a conglomerate contributing to the uniform distribution of nutrients over the volume of a functional food product.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76724451","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":"Accelerated Cream Cheese Technology Development with Combined Acidification","authors":"O. Musina, Nina Bondarenko, Darya Usatyuk","doi":"10.29141/2500-1922-2023-8-1-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-3","url":null,"abstract":"Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with acid-rennet clotting. While the mix fermentation richness increasing, the decrease rate in active acidity grows. The active acidity is lower in samples with an increased mass fraction of fat in both cheese and whey compared to lower fat samples. The active acidity of cream cheese ranges from 4.25 to 4.40 pH units. The use of cream cheeses of a normalized fat mass fraction up to 6–8 % of the milk mixture in the technology, the gluconic acid solution introduction into the mixture first to obtain 6.0 pH units of the milk mixture with subsequent introduction of a starter culture of mesophilic Lactococcus enables to accelerate the acid-rennet clot process in a cheese bath. Cream cheese has a soft smearing consistency, a pronounced sour-creamy taste. It has high organoleptic and physico-chemical characteristics defined by constancy from one production process to another in accordance with the selected technological parameters. A man recommends cream cheese for the HoReCa sector, as well as households.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84821129","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":"Special Buckwheat Malt Obtaining and Quality Evaluating","authors":"A. Semenyuta, T. Tanashkina, V. Semenyuta","doi":"10.29141/2500-1922-2023-8-1-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-6","url":null,"abstract":"Recently, a man has been actively working to obtain new types of malts that are used as raw materials for food production. The study aim is to develop methods for obtain ing malts from buckwheat grain. The study objects are five malt samples obtained from buckwheat grain: light (control), two caramel (subtypes I and II) and two dark (subtypes I and II). The manufacture methods of colored malts differed in the use of conversion procedures for dark and conversion and fermentation procedures for caramel, as well as thermal load level during drying. There are indicators of buckwheat malt: moisture mass fraction, extract and protein substances, Kohlbach number, amine nitrogen content, color, viscosity, titrated acidity. The thesis consists of technological schemes for obtaining light and dark malts from buckwheat. The types of malt obtained differed in organoleptic and physico-chemical properties. Caramel malt samples had a weak malt aroma and a sweet taste with a nutty taste, more pronounced in subtype II. Dark malt samples had the ab sence of a nutty taste. Higher extractivity, lower Kohlbach number and amine nitrogen levels, and higher chromaticity for caramel II and dark II compared to the control sample led to the main differences in physico-chemical parameters. The results showed that the viscosity of buckwheat malt samples 3 and 5 was 1.12 and 1.03 mPa∙s. The resulting malt from buckwheat can be recommended for the gluten-free food products (kvass, malt and low-alcohol fermented beverages, confectionery, etc.) manufacture in order to improve their flavor characteristics.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88986836","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":"Spelt Grain Use in the Technology of Grain Bread of Increased Nutritional Value","authors":"Evgeniya Khmeleva","doi":"10.29141/2500-1922-2023-8-1-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-7","url":null,"abstract":"The range diversification of new generation products with increased nutritional value has been an urgent problem of the bakery industry for many years. The research aim is to develop technological solutions for the spelt grain “Runo” use in the bread technology of increased nutritional value with high quality indicators. The thesis presents a comparative analysis of the chemical composition of spelt Triticum dicoccum (Schrank.) Schuebl grain of the “Runo” variety grown in the Oryol region and soft wheat grain. The authors revealed the high content of proteins (14.5 %) in the spelt, characterized by a balanced amino acid composition, dietary fiber (5.2 %), minerals (2.1 %). They run the technological potential evaluation of spelt grain according to the raw gluten content and quality and the drops number. There were a slight decrease in the amount of raw gluten (by 1.0 %) and deterioration of its elastic properties (transition to the “unsatisfactorily weak” group) at the stage of grain preparation (soaking process). A man developed technological solu tions for the whole-grain bread production from spelt: suggested ascorbic acid solution (0.005 %) use to level out changes in the protein-proteinase complex of spelt grain during soaking; introduced soy lecithin in the aqueous fat emulsion form into the bread formula tion to improve the grain bread quality and preserve products freshness for a longer time. The researchers determined rational dosages of lecithin (0.5–1 % by grain weight), which introduction contributed to an increase in the grain bread porosity by 6 % and the specific volume by 5 % compared with the control.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83615287","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}