Agro Food Industry Hi-tech最新文献

{"title":"Substantiation and Development of Bakery Products Enriched with Arctic Vegetable Raw Materials","authors":"Ludmila N. Burakova, D. Plotnikov","doi":"10.29141/2500-1922-2022-7-2-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-5","url":null,"abstract":"A man implements the development programs of the Arctic territory including the Yamalo-Nenets Autonomous District (Yamalo-Nenets Autonomous Okrug) actively. One of the development program goals of the Yamalo-Nenets Autonomous District is to ensure the food security of the region and the healthy lifestyle formation of the population aimed at preventing diseases. According to Rospotrebnadzor, in recent years infectious diseases have become widespread in the region due to the population immunodeficiency. A man decided to develop a complex dietary supplement with immunomodulatory properties and the feasibility to introduce it into the product of mass production. A group of bakery products was the basis of the functional product. The article presents the study results of bakery products enriched with plant raw materials – cinnamon rose (Fructus Rosae) and shiksha (black crowberry, Empetrii nigri herba) growing in the Yamalo-Nenets Autonomous District. The research aim is to substantiate the development of bakery products of mass demand enriched with a complex food additive based on Arctic plant raw materials. The preparation technology includes the main stages: sorting raw materials; grinding dry concentrates; heating it in a bioreactor and packaging. The researchers used raw materials in dry form: cinnamon rose hips – TU 10.89.19-036-14721358-2017; shiksha (black crowberry) – TU 10.89.19-086-14721358-2017). The organoleptic and physico-chemical analysis of the resulting product showed its compliance with the current regulations for food products. A positive assessment in terms of safety and compliance with functional properties enables to qualify an additive from plant raw materials as functional food ingredients – GOST R 54059-2010 “Functional Food Products. Functional Food Ingredients. Classification and General Requirements: National Standard of the Russian Federation”. The bakery product itself refers to products enriched with functional food ingredients – GOST R 55577-2013 “Specialized and Functional Food Products. Information on Distinctive Features and Effectiveness: National Standard of the Russian Federation”.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75771098","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 of the Chemical Composition and Acute Toxicity of Wild Grasses Decoctions as a Prescription Component of Soft Drinks","authors":"R. A. Fedorova, T. Kotova, Anastasia S. Valnyukova, Konstantin A. Khudyntsev, Yulia S. Fedorova, Olga Yu. Tikhonova","doi":"10.29141/2500-1922-2022-7-2-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-1","url":null,"abstract":"Excessive formation of free radicals in the human body leads to the biologically active compounds destruction, jeopardizing well-being, causing decrease in immunity and leading to premature aging. Inter alia, the use of soft drinks containing antioxidants (flavonoids, phenolic compounds and other organic substances) can reduce the harmful oxidative process impact on the body. A man used medicinal sage (Salvia officinalis), peppermint (Mentha piperita L.), sand immortelle (Helichrysum arenarium L.) as sources of biologically active compounds during the study. The research aims at studying the chemical composition and acute toxicity of decoctions from a mixture of medicinal sage, peppermint, sand immortelle, recommended in the non–alcoholic beverages production. The authors prepared three decoctions, differing in the quantitative content of herbs mixture; then determined an antioxidant activity and quantitative content of biologically active compounds in herbal decoctions. They used liquid chromatography-mass spectrometry to identify the phenolic composition; the flavonoids content was determined on a spectrophotometer SF-46, the quantitative active substances content of plant raw materials - on a chromatograph “Cvet Yauza-04”. A man studied acute toxicity on CD-I outbred mice (males and females) by injecting the maximum permissible volume of herbal decoctions into the stomach through a probe – 0.8 ml per 29 g, which was a dose of 5.0 g/kg of animal weight. The study results demonstrated that herbal decoctions are safe / low-toxic for mice. According to the research results, decoctions from herbs mixture of medicinal sage, peppermint and sand immortelle can be recommended as a ready-made drink in the capacity of flavonoids, phenolic compounds and other organic substances.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79119224","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":"Plant Antioxidants in the Oxidative Mayonnaise Spoilage Study","authors":"M. Shkolnikova, E. Rozhnov, Yulia Golubtsova, Elena E. Banshchikova, Elena A. Kovtun","doi":"10.29141/2500-1922-2022-7-2-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-3","url":null,"abstract":"The article presents the data systematization results on the plant antioxidants use in mayonnaise, that is a popular seasoning at home and in the food industry. The objective disadvantage of fat-containing products is the process of self-oxidation under the influence of a number of factors changing the organoleptic properties of mayonnaise, reducing nutritional value, safety and shelf life. Manufacturers solve the lipid oxidation problem of fat-containing products and the fat phase of mayonnaise by using officially registered antioxidants / oxidation inhibitors mainly of synthetic origin. Due to the increased demand for natural antioxidants caused by the growing market of food products with natural food additives, one of the promising approaches to the mayonnaise oxidation prevention is the use of isolated individual substances and plant extracts with the high antioxidant activity. The paper systematizes the examples of the plant antioxidants use in the mayonnaise composition described in modern scientific literature, reveals the features of their influence on the oxidative spoilage process and organoleptic indicators. A man indicated that plant extracts containing polyphenolic substances, vitamins, carotenoids, α-tocopherol and terpenes inhibit the mayonnaise oxidative spoilage process, acting as primary antioxidants slowing down the lipid oxidation onset, and secondary – reducing the oxidation rate. The research proved the plant antioxidants ability to suppress targets of oxidant activity – hydroxyl radical, superoxide, singlet oxygen lipid radical, lipid peroxides and metals of variable valence.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"177 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87673631","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":"Biotechnological Aspects of the Functional Marmalade Development Using Whey for the Gastrointestinal Diseases Prevention","authors":"Maria A. Poluyanova, V. Popov","doi":"10.29141/2500-1922-2022-7-2-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-8","url":null,"abstract":"The article reveals the development processes and scientific substantiation of the marmalade of functional use, that is a functional product formulation with biologically active bifidogenic properties contributing to the prevention of the gastrointestinal tract diseases. The research relevance is due to the need to prevent the incidence of a new type of coronavirus COVID-19, that affects many systems of the human body, reduces immunity, while using drug therapy often leads to the natural intestinal microflora violation. To prevent the complications development, it is worth using food products capable of stopping destructive processes in the gastrointestinal mucosa during rehabilitation measures. The researchers developed the cranberry marmalade formulations with the probiotic culture introduction of a different mass fraction: sample 1 with probiotics in a free state, sample 2 with introduced immobilized probiotics; sample 3 with pasteurized whey enriched with a bacterial concentrate containing 0.001 % acidophilus bacillus. The control sample were the recipe of fruit and jelly marmalade. A man obtained a juice concentrate by pressing using an enzyme preparations composition of cellulolytic and pectolytic action. The researchers used the vacuum evaporation method to concentrate the juice to a dry matter content of 52-55 %; prepared the marmalade mass under laboratory conditions using traditional technology with a change in prescription components: probiotic culture introduction at the stage of swollen pectin into the cooled syrup at a temperature below 45 °C. The authors used mathematical modeling of formulations in the technological process to establish the ingredients optimal ratios; identified the rational introduction methods of acidophilus bacillus depending on the organoleptic and rheological product properties after a five-fold measurements repeatability.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79281875","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":"Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It","authors":"N. Yartseva, N. Dolganova, I. Y. Aleksanian, A. Nugmanov","doi":"10.29141/2500-1922-2022-7-2-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-7","url":null,"abstract":"The fishery of the Caspian Sea basin plays an important role in providing the Southern Federal District population with food. Along with the coastal and marine fishery development due to the new area assimilation and underutilized facilities, the aquaculture production is a promising direction for the fishery development of the Southern Federal District. A man suggests to solve the efficient utilization problem of pond fish by developing relatively cheap, but high-quality public catering products, particularly various semi-finished products. When processing pond fish into minced fish, it is possible to obtain products of different quality classes differing in color, consistency, possible shelf life, and direction of use. Improving the minced fish production technology discovers new, more rational and modern ways of processing fish raw materials: processing into minced fish solves the production economic task, production of minced fish culinary products both natural and with additives enables expanding the fish products range on the Russian market. At the same time, a man solves the technological problem: since the pond fish has many small bones, when ground into minced fish, small bones either remain in the separator or are very finely minced; at the same time, the fish edible part yield reaches 40-60%, whereas when filleted is only 28-33%. As for the market, in recent years, consumer interest in food products that contain ingredients beneficial to human health has increased. The processing of pond fish into minced fish and the development of products based on it fall into the modern food market structure in general and the fish market in particular.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91268259","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":"Encapsulation Use for the Property Retention of the Vegetable Oils Blend","authors":"N. Podgornova, A. Grunina","doi":"10.29141/2500-1922-2022-7-1-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-5","url":null,"abstract":"The balance of fatty acids obtained by the human body belonging to different groups (saturated, monounsaturated, polyunsaturated) and families (Omega-3, Omega-6) are the basis of their beneficial effect on metabolic processes. The article purpose is to substantiate the encapsulation use of vegetable oils blend balanced in fatty acid composition. A man developed the optimal composition of the vegetable oils blend by mathematical optimization methods using various software products. Based on the optimization results of the fatty acid composition, a man revealed a blend of three oils: rosehip, pumpkin and sea buckthorn. However, exposure to adverse conditions leads to the fact that vegetable oils undergo oxidative processes causing their spoilage and rancidity. To solve this problem, the researchers used the encapsulation technology to protect the easily oxidized ingredients of the product and control their release. To date, there are many encapsulation methods of biologically active substances. The authors analyzed information on the practical application and technological features of some encapsulation methods. They developed and tested a drip method with averaged for encapsulation of vegetable oils blend. This method enables to obtain microcapsulated products with high-tech properties serviceable for practical use.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78466584","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":"Kinetic Regularities Research of the Convective Concentration Process of a Hexane-Paraffinic Composition for the Food Paraffin Production","authors":"M. Maryisheva, I. Y. Aleksanian, A. Nugmanov, L. Titova","doi":"10.29141/2500-1922-2022-7-1-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-1","url":null,"abstract":"Film structures, used for the production of biodegradable packaging materials, are hydrophilic in nature. Their paraffinization reduced the influence of external factors, primarily moisture, for them, i.e. applying a thin layer of molten food paraffin to the film surface for subsequent protection of packaged food products from moisture and sunlight. While producing the moisture-repellent compositions, a man pays much attention to the quality of the final food paraffin. One of its important safety indicators is the absence of carcinogenic aromatic hydrocarbons in it. The kinetic regularities study of the convective concentration processes of a technical paraffin solution in n-hexane is necessary to analyze their mechanism and speed, depending on the operating parameters, making possible to determine the rational duration of these procedures and the specific yield of the resulting product. To rationalize the convective concentration of a hexane solution, it is necessary to select such operating parameters enabling not only to remove hexane with toxic components dissolved in it from the study object in a relatively simple apparatus, but also to significantly reduce the time for this process. The study aim was to determine the rational modes of hexane-paraffin mixture concentration, as an object for the food paraffin production with convective energy supply. The concentration curve nature, although it is typical for the interacting materials, in particular n-hexane and paraffin, has a certain specificity, determined by the physicochemical parameters of the research object, which is a true solution included various toxic substances. The specific features of the study object are to be reflected not only on the solution concentration mechanism, but also on the temperature fields evolution in it and, as a result, determine the original approaches to modeling the process of removing the solvent together with toxic substances, particularly, benz-α-pyrene.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83757884","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":"Bifidogenic Properties of Barley Seedling Extracts","authors":"Y. Zakharova, T. Kotova, O. Soboleva, A. Sukhikh, V. Le","doi":"10.29141/2500-1922-2022-7-1-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-7","url":null,"abstract":"The study subject is the bifidobacteria reproduction kinetics in the presence of barley seed extracts. A man run the research in order to study the influence of the extract nature of barley seedlings microgreens with different preparation variants for sowing on representatives of the genus Bifidobacterium in vitro. There were two strains used: Bifidobacterium bifidum 791 and Bifidobacterium bifidum 20. Dry seeds were exposed to microwave radiation with a power of 0.42 kW and 0.70 kW before sowing, the magnetron frequency was 2.45 GHz, the exposure was 11 sec. Then a man sprouted the grains for seven days. The researchers determined the sugar composition in the extracts by the Shimadzu LC-20 Prominence chromatograph. monitored the bacterial growth kinetics by the spectrophotometer SF-2000 (Experimental Design Bureau “Spectrum”, Russia), recording the optical density of the cuvette contents hourly for 20 hours. There was the reproduction stimulation of B. bifidum 791 and B. bifidum 20 in the exponential phase with an extract from barley seedlings treated with 0.42 kW microwave beams. Moreover, there were stable optical density indicators of B. bifidum 791 in the stationary phase, mainly when adding barley extract with maximum processing power. According to the chromatography data, the trietol content, a powerful antioxidant; and galactose, a bifidogenic prebiotic, increases in seed extracts with such preparation options. A man can use the barley extracts treated with microwave rays in biotechnological processes to reduce the adaptation time of bifidobacteria in periodic culture and to form a high population density in the stationary growth phase.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89764807","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":"Efficiency Evaluation of the Carotenoids Extraction from Brown Algae S. Miyabei and Their Stability during Storage","authors":"A. Tabakaev, O. Tabakaeva","doi":"10.29141/2500-1922-2022-7-1-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-6","url":null,"abstract":"The article concerns the results of evaluating the carotenoid extraction efficiency from brown algae S. miyabei and their stability during storage. The anatomical parts of the brown algae S. miyabei – thallom and phylloids – have a high content of carotenoids; hence there is a conclusion about the prospects of their use as a carotenoid source. Among the carotenoids of the brown algae S. miyabei, xanthophylls prevail over carotenes (exceeding – 7.4-10.6 times). The researchers have experimentally proved that the extraction efficiency depends on the type of vegetable oil or oil mixture used individually. So, soybean oil and mixtures based on it are the best carotenoid extractants from brown algae S. miyabei compared to sunflower, olive, corn oils and mixtures based on them. Carotenoids in extracts from algae S. miyabei are mainly xanthophylls, which content exceeds the carotenes one by 4.4-5.7 times in extracts based on individually used vegetable oils and by 3.2–6.1 times in extracts based on their mixtures. A man proved sufficiently high stability of xanthophylls during storage. The storage for 6 months leads to a decrease in their content by 7–14 % when using individual oils as extractants and by 6–20 % when using oil mixtures. During storage, there was a significant decrease in the carotenes content – up to 50–75 % of the original content in the extract. The maximum decrease in carotene content was in extracts based on sunflower, corn oils and a mixture of olive and sunflower oils in a ratio of 1:1.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81721922","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 of the Photostimulation Effect on the Lactobacillus Lactis Culture Productivity and Resulting Nisin Activity","authors":"S. Tikhonov, N. Tikhonova, I. G. Pestova, M. S. Tikhonova","doi":"10.29141/2500-1922-2022-7-1-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-1-8","url":null,"abstract":"The article concerns the study results of the photostimulation influence of the Lactobacillus lactis inoculum on the cultural effervescence and obtained nisin activity. The researchers used frozen Lactobacillus lactis inoculum to produce nisin. They activated the culture in a 5.0 ml sterile MRS tube kept in an incubator at 37 °C for 48 hours. Before incubation, Lactobacillus lactis culture was treated with blue spectrum light with a wavelength of 430–470 nm and a luminous flux intensity of 35 MW/cm2 for 1 hour (experimental group). Bacterial samples of the control group were not treated with light. A man used the MRS medium for fermentation. To determine the culture titer, the authors run sowing on the MRS medium. The researchers defined an oxidative stress influence on the Lactobacillus lactis stability by cultivation on an agar medium using 5 mmol of hydrogen peroxide. To identify the titer and resistance to oxidative stress before sowing, the cultures were treated with blue light with the specified characteristics and processing time. It enables to increase the nisin activity after 24 hours of bacterial cultivation compared to the control group by 19.3%, or by 558 IU/ml. The researchers proved that the titer of Lactobacillus lactis culture against the background of preliminary irradiation with blue spectrum light before cultivation is 56.3% higher than the samples of the control group. Treatment of Lactobacillus lactis culture with blue spectrum light increases its viability under oxidative stress by 75%.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"698 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80149013","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}