Том 13 № 3

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PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING
(2019) Е. Bayramov, A. Nabiev
Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality of the dough and finished products depend on how the working element of the dough mixer acts on the dough during its mixing and structure formation. During the formation of the dough structure, physicochemical processes of a very diverse nature develop. These processes, under the influence of the kneading element, clearly manifest themselves both when the dough structure is destroyed and when it is restored. The degree of destruction and restoration of the dough structure, its orderliness also depend on the properties of the components of the dough. During dough-mixing, in the conditions of mechanical action of the working element, flour and water play a specific role. Besides, important components are salt, yeast, sugar, and fats, if the latter two are provided for by the recipe. It should be noted that the optimum course of physicochemical processes in dough during its mixing, and, further on, of bread production processes depends on the ratio of flour and water. The scientific literature does not adequately describe the essence of the physicochemical processes developing in the mass of components during mixing and dough formation, that is why it is difficult to form theoretical aspects of this issue. In this article, physicochemical processes developing in the mass of components during dough-mixing are examined and detailed. We have shown that these processes include, in particular, swelling, dissolving, passing of flour polymers into a solution, their destruction, heat generation in the dough mass, etc. By regulating these processes, you can get dough with predetermined physical properties and, accordingly, bread of the desired quality. Though the article is but an overview, it is of practical interest. The above explanations expand knowledge about the physicochemical processes developing in the mass of components during mixing dough, allow improving or creating innovative dough-making technologies and design the working elements of dough-mixers.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM
(2019) M. Karputina, D. Khargeliia, I. Melnik
The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.
RECENT ADVANCES IN STUDYING TANNIC ACID AND ITS INTERACTION WITH PROTEINS AND POLYSACCHARIDES
(2019) W. Lou, A Bezusov, B. Li, Н. Dubova
The purpose of this review was to gain a deeper understanding of tannic acid (TA) and its properties, which could be important for improving the technology of gluten-free food. TA is widely used in agriculture, food, medicine, and other fields due to its unique physiological functions (anti-tumor, anti-oxidation, antibacterial, anti-viral, etc.). It can closely interact with proteins and polysaccharides, which can significantly influence the structure, function, and nutritional properties of compounds. In this article, TA is chosen as a polyphenol model, and the structure of tannins and the degree of their extraction have been considered systematically. Prospective application of interaction between TA and common biological macromolecules have been presented. In this review, different classes of tannins are summarized. Advantages and disadvantages of different methods of extracting tannins have also been described. This review provides detailed information about the mechanisms of interaction of TA with biological macromolecules such as proteins and polysaccharides. Maize, buckwheat, rice flour and starch should be introduced as non-traditional raw materials in production of pasta for people ill with coeliac disease. Pasta dough from unconventional raw materials has non-standard rheological characteristics, and it is difficult to impart good plastic properties to it. That is why, studying the properties of tannins is necessary to improve the technology of gluten-free pasta. However, due to the different nature and composition of proteins, gluten-free foods do not have a network structure. So, they can hold neither water nor starch granules, their prepared dough is loose, with low viscosity, and is not easily moulded. That is why, the use of tannin to form a strong structure when developing a gluten-free pasta technology has become the main purpose of the research. Some potential problems of gluten-free dough processing can be solved by using new technical means. In view of this, the authors put forward the idea of using TА to form cross-links and a strong gluten-free dough structure.
DEVELOPMENT OF BERRY DRINKS WITH A HIGH CONTENT OF ASCORBIC ACID
(2019) A. Vishnikin, K. Melnikov, T. Kolisnychenko, Т. Lystopad, D. Pidhorna
This work is devoted to the development of innovative soft drinks based on raw materials from wild and cultivated plants characterized by high organoleptic quality and a high content of ascorbic acid (vitamin C). Strawberries, bilberries, blackberries, and black currants were taken as berry raw materials. Using these berries is due to their chemical composition. According to the results of the experimental studies, the optimum ratio of the recipe components has been established, which allows achieving the research objectives. As a result, the recipes of the fizzy drinks Zdorovya and Vesnyany, sbitens Vitaminka and Yahidny Kokteyl, fruit drink Syla have been developed. At the first stage, the organoleptic analysis of the samples was carried out, since the taste is a major factor in the consumer’s perception of an innovative product. The sensory evaluation of the beverages developed was conducted by five independent tasters. The results of the analysis show that the suggested products have high organoleptic quality characteristics. The next step in the research was to determine the ascorbic acid (vitamin C) content, which was done in two stages. First, a qualitative analysis was carried out to confirm the presence of this vitamin in the beverages developed and in the control samples. The quantitative content of ascorbic acid was then determined. The results of the study show that the ascorbic acid content increased on average, compared to that in the control samples, by 44% in the fizzy drink Zdorovya and by 20.5% in the fizzy drink Vesnyany; by 20% in the sbiten Vitaminka; by 11% in the sbiten Yahidny Kokteyl; and by 114% in the fruit drink Syla. In quantitative terms, it is 50–120 mg/100 ml, which is by 33% more than the daily requirement. The results obtained allow drawing a conclusion that industrial manufacture of the drinks developed will help solve the problem of vitamin C deficiency in the Ukrainian people’s diet.
MATHEMATICAL MODELLING OF THE TECHNOLOGY OF PROCESSING THE SEED MASS OF VEGETABLES AND MELONS
(2019) V. Shebanin, I. Atamanyuk, O. Gorbenko, Y. Kondratenko, N. Dotsenko
Designing modern seed processing machines requires a study of the regularities of technological processes, dynamics and conditions of operation. To determine the control parameters and their optimum values, it is necessary to use high-precision mathematical models of technologies of processing the vegetable and melon seed mass. A method has been suggested of modelling the technology of processing the seed mass of vegetables and melons based on nonlinear canonical decomposition of a random sequence of changes in the technological process parameters. The method of modelling the technology of processing the seed mass of vegetables and melons can be used to determine the optimum values of design and operation parameters of seed separating machines. This method allows obtaining mathematical models of technological processes for an arbitrary number of input parameters used to evaluate the characteristics of seeds, the degree of nonlinearity, and the peculiarities of stochastic connections. The method consists of the following stages: collection of statistical data; calculation parameters in the mathematical model; evaluation of the values of the parameters; calculation of the input parameters. The mathematical model of the processing technology of the seed mass of vegetables and melons does not impose any restrictions on the properties of the random sequence of input and output parameters (linearity, stationarity, monotonicity, scalarity, etc.). It allows taking into account the features of seed processing and, as a result, achieving the maximum quality of separation of vegetable and melon seeds. The method has been approved on the basis of the experimental installation of a separating machine. The results of the experimental studies have confirmed the high accuracy of the suggested method. The application of the suggested models reduces the average error of determination of seed losses. Statistic data for calculating mathematical model parameters have been obtained in the course of processing melons and cucumbers on an experimental installation. The results of the experimental studies have confirmed the high accuracy of the suggested method.
BIOTECHNOLOGY OF ALCOHOLIC FERMENTATION WITH YEAST RECIRCULATION
(2019) L. Levandovsky, O. Vitriak, M. Demichkovska
In recent decades, there has been a tendency in the world to increase ethanol production significantly in order to solve energy problems, that is, to use it as a biofuel. The factors determining the production cost of targeted biotechnological products include the output of these products from the raw materials used. One of the modern and effective ways to intensify alcoholic fermentation and reduce the cost of fuel ethanol is yeast recirculation. The research objects were: raw material (sugarbeet molasses), molasses wort, yeast Saccharomyces cerevisiae of the strain M-5, fermented wash and its distillates. In the raw materials, intermediate products, and fermented wash, the techno-chemical parameters recommended by the current technology regulations for obtaining spirit from molasses have been determined. Acoholic fermentation was carried out in an industrial environment, in a battery of series-connected fermentors. Recirculation of yeast was carried out by separating it from the final stage of fermentation, concentrating it on the separator, and introducing it into the first fermentor. The experimental data obtained prove that for wort fermentation, it is effective to use yeast that recirculates in the anaerobic stage. It has been established that the alcohol-forming power of recycled yeast increases as the yeast adapts to the environment in which it has been staying for a long time. The yeast becomes more active biochemically, with more efficient metabolism. Its need for continuously cultured biomass is reduced, the share of aerobically assimiliated sugars decreases, and, consequently, the losses during yeast generation are fewer. At the same time, accelerating the initial period of anaerobic fermentation helps inhibit the biosynthesis of glycerol, the formation of which consumes the largest amount of sugar among all the secondary products. The parameters of molasses wort fermentation, with yeast biomass recirculating, have been determined in an industrial environment. It has been established that the alcohol output from the raw materials increases as the synthesis of secondary metabolic products weakens. The advantages of this fermentation method will be used in further studies, namely when fermenting molasses wort, with an increased concentration of dry matter, in order to reduce the specific heat energy consumption in production and to make it cheaper. The developed biotechnology of alcohol can be usefully employed to produce fuel ethanol, and increasing its production will contribute to Ukraine’s energy self-sufficience.
FORMATION AND CONTROL OF THE QUALITY OF FOOD AND FEEDS: FROM THE BASIC TECHNOLOGIES TO THE HUMAN FACTOR
(2019) K. Kozak, O. Kalaman, A. Yegorova, O. Strunova
Today, the European vector of our country’s development and the strategy of economic partnership with the EU pose certain challenges for our state. Signing the EU Association Agreement made an important impact on the changes in Ukrainian legislation concerning harmonization of laws and rules in economics. Providing the proper quality of agricultural products remains an important task. It requires improving the organizational and legal support in changing accents in legal regulation: giving manufacturers more freedom in economic issues instead of administering directly. The above-mentioned Agreement gave a good boost to create the State Service of Ukraine for Food Safety and Consumer Protection, which, in turn allowed merging three state organizations to start monitoring food safety and quality “from field to fork.” Especially important are the Requirements to the Development, Introduction, and Usage of Standing Procedures based on the HACCP system principles. Today, HACCP-based certification of standing procedures is not obligatory, unlike the presence of Prerequisite Programmes of HACCP, which is obligatory. A Prerequisite Programme must cover 13 processes: from planning the manufacturing, auxiliary, and staff facilities in order to avoid cross-contamination to marking finished products. A number of requirements must be met by each of these processes in particular. The authors of this article have analysed the legislation changes and the latest publications about a number of Ukrainian food enterprises that have introduced the HACCP principles. This analysis has allowed concluding that in these enterprises, this process has caused some changes in their manufacturing technologies and management systems. Groups of factors influencing the products’ quality have been outlined. The importance of the human element at various stages of quality formation and control has been emphasized. The existing systems of quality and safety management in food industries have been analysed in detail.
THE INFLUENCE OF ANAEROBIC CONDITIONS OF MAIZE GRAIN STORAGE ON THE CHANGES IN THE QUALITY PARAMETER “FALLING NUMBER”
(2019) A. Borta, M. Zhelobkova
In recent decades, at Ukrainian farms and grain-processing enterprises, the technology of storing grain in silo bags has become widespread. In this type of storage, anaerobic conditions are created due to the physiological respiration process, which ensures extended shelf life of freshly harvested grain. This, in turn, allows the use of low-power processing equipment for post-harvest grain processing, which is especially important for wet and moist maize as it requires powerful grain dryers. The article presents the results of a study of the effect that the initial moisture content of maize grain, the temperature and the duration of its storage under anaerobic conditions have on the Falling Number, one of the quality parameters depending on the amylase activity of the grain. The object of the study was grain samples of freshly harvested (in 2017) dent maize, the hybrid DKC 3705, with the average moisture contents 14%, 21%, and 28%, stored under anaerobic conditions for 3 months at temperatures of +18°C, +11°C, and +4°C. The Falling Number was determined by the standardized Hagberg-Perten method on a ПЧП-7 instrument (“Falling Number Apparatus”). Based on the results obtained, histograms of the kinetics of Falling Number changes have been constructed, the analysis of which made it possible to establish patterns of the changes in the Falling Number depending on the moisture content of the grain and the duration of its storage at different temperatures. It has been shown that in the maize grain samples with the initial moisture content 14%, regardless of the temperature conditions during storage for 3 months, there is a steady tendency to a gradual decrease in the Falling Number. In the maize grain samples with the initial moisture content over 14%, at the beginning of storage, there is a period of an increase in the Falling Number, the intensity of which depends on the initial moisture content of the grain and the temperature conditions of its anaerobic storage. After the completion of post-harvest maturation processes in freshly harvested maize grain, its further storage leads to a decrease in the Falling Number. To summarize the experimental data, a nonlinear empirical equation is suggested to describe the patterns of changes in the Falling Number depending on the factors studied: the moisture content of maize grain, the temperature conditions and duration of storage. Considering that the value of the Falling Number is determined by the activity of the amylase complex of the grain, it can be used as an express method of monitoring the state of grain stored in silo bags.
OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF FLAX SEED GERMINATION
(2019) S. Kraevska, O. Yeshchenko, N. Stetsenko
In the world, demand for flax seeds and its processed volumes are increasing. Flax seeds are classified as natural functional food products. This is confirmed by the Ministry of Health of many countries, in particular Canada and the United States of America. Flax germination makes flax seed components biologically available. Each type of plant has its own set of germination requirements consisting of both internal and external factors. This research was aimed at studying the effect of various external factors (temperature, humidity.etc.) affecting flax seed germination energy. The temperature varied in the range 16°C to 30°C, in increments of 2°C, as further increasing the temperature requires additional equipment and, consequently, additional energy consumption. The ambient humidity was maintained at 40, 60, 70, and 95%. The flax seeds were germinated for 36 hours till seedlings, up to 3 mm long, appeared. The germination energy was determined for each combination of the controlled factors. A mathematical model of the flaxseed germination process was constructed using the regression and correlation analysis methods. The model obtained determines the optimum germination modes. In the course of the experimental research, we applied experimental design techniques and mathematical processing of the experimental data. Using the computer programmes MathCad and Microsoft Excel optimized the flax seed germination and set its optimum modes. The constructed mathematical model makes it clear that the maximum germination energy 99.64% is achieved at the temperature 27.5°C and humidity 95%. The experimental and statistical models of germination of flax seeds have been obtained, describing the process with the correlation coefficient R = 0.96–0.99. The data obtained can be used to predict the quality parameters of flax seedlings and the energy consumption to obtain them.
INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT
(2019) D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova
The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrients (proteins) and essential micronutrients, in particular, by biofortification of plants. In the biofortification area, scientists all over the world are actively working on the so-called “coloured,” or pigmented, grain of barley, wheat, rice in order to increase its biological value and make it functional, health-improving food. Of the diversity of the new “colour-grained” varieties, the least studied is wheat, in particular, black (or black-grained) wheat. The purpose of the paper is to prove how practical it is to make whole grain wheat flour of high biological value from black wheat. In order to achieve this goal, the following tasks must be solved: determining the main technological and baking properties of black wheat of the Chornobrova variety and wholemeal flour made from it; studying the parameters of the test-baked bread from wholemeal flour with and without different additives. The study objects are wheat grain of the Chornobrova variety, wholemeal flour obtained from it, and model mixtures. The wheat grain was harvested in 2016, and stored for 12 months, with the following quality parameters: moisture content 12.6%; crude protein content 10.8%; crude ash content 1.53%; crude gluten content 23%; gluten quality group I, sedimentation 33 ml; grain unit weight 733 g/l; thousand-kernel weight 40 g; vitreousness 68%. The quality characteristics of the wholemeal flour obtained in a laboratory environment have been determined: the colour light brown, with dark speckles; the smell and taste typical of those of wheat flour; humidity 12.9%; crude gluten content 23.5%; gluten quality group I; gluten colour light brown; acidity 2.6°H; flour density: the residue on sieve 067–4%, and the undersize on sieve 38–60%. A series of experiments has allowed establishing that bakery products from Chornobrova are hardly worse than those made from traditional wheat flour: their humidity is by 2 % lower, acidity by 1.1°H higher, and porosity by 6.5% less than those of the control sample. The specific volume of the experimental sample is 14% less than that of the control, which is due to the low rheological properties of gluten of the Chornobrova variety. The only significant drawback of the bakery product is its specific colour – almost black. Adding a whitener in an amount of 0.015% to the recipe did not compensate for this fault, but adding an improving agent somewhat increased the porosity and specific volume of the bread. Thus, based on the research carried out, the article proves that it is only practical to produce wholemeal wheat flour, which is of high biological value. The basic technological and baking properties of wheat of the Chornobrova variety, and those of the wholemeal flour obtained from it in a laboratory environment have been determined. The test baking parameters of bread from wholemeal flour without and with the addition of various additives have been studied. It has been recommended to use it with the improving agent Top Bake Ban Bread (0.5%), or in a rye and wheat mixture, which will make it possible to improve not only the traditional colour of bread but also the properties of this product.
MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS
(2019) Yu. Kambulova, Yu. Zvyagintseva-Semenets, E. Kobylinskaya, V. Korzun, I. Sokolovskaya
In 2013, WHO adopted the “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013‒2020” that set strategic goals for food manufacturers. The goals included lower fat content, complete elimination of trans fats, lowering the energy value of products. Tortes and cakes are high-calorie confectionery products as a lot of buttercream is used to decorate them. Particular attention is paid to buttercreams made from whipped cream. Its complex emulsion-foamy structure is formed by whipping cream from dairy cows, its fat content being not less than 33%. In order to create healthy products, reduce the energy value of buttercreams, lower their cost, it is practical to use cream from dairy cows with a lower fat content of 20%. The emulsion-foamy system of whipped cream can be stabilized by introducing hydrocolloids (sodium alginate, j-carrageenan) that have thickening, surfactant properties. To expand the range of buttercreams of mass consumption, in particular products for children, for functional nutrition, it is practical to apply not only sucrose, but glucose, fructose, and lactulose as well. The paper presents the results of studying the microstructure of buttercreams made from low fat whipped cream with different sugars. It is shown that the presence of sodium alginate and j-carrageenan introduced into the formulation substantially changes the pattern of the froth compared to the classic buttercream made from cream with 33% of fat. The samples with polysaccharides have clearly shaped pores homogeneous by size. The amount of air in such creams is smaller compared to traditional semi-processed products. When adding glucose, in the total mass of the sample, small pores prevail due to low solubility of sugar at the temperatures of whipping 275‒277 K (2‒4°C). In buttecreams with fructose, the structure is characterized by a significant number of large pores formed due to higher viscosity of the dispersion medium with fructose. It has been determined that during storage, the microstructure rearranges, up to 70 % of air is lost, and the pores of the smallest volumes remain, which is due to the fusion of air bubbles and compression of the gel carcass of polysaccharides. The experimental samples of buttercreams do not lose plasticity, their structure remains stable for five days of storage. Key words: buttercreams from whipped cream, emulsion-foamy system, microstructure of buttercreams, sodium alginate, j-carrageenan, fructose, glucose.
INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE
(2019) B. Iegorov, I. Cherneha, L. Fihurska, О. Tsiundyk
The main task of the compound feed industry is development and introduction of high-performance equipment and technologies, expansion of the resource base and the range of finished products. Along with this, in the canning industry, a lot of by-products are formed. By their chemical composition, they are as good as the main products. However, by-products of the canning industry are characterized by a high moisture content. They deteriorate very quickly and require immediate disposal. That is why, the purpose of the paper was to study the effect of heat treatment on the physicochemical properties and on the quantitative and qualitative composition of the microflora of the feed additive made with the use of carrot pomace. The physical properties, chemical composition, sanitary quality, and permissible shelf life of carrot pomace have been determined. The optimum quantitative and qualitative composition of the feed additive have been reasoned and researched. It has been established that the process of extrusion improves the physical properties and increases the digestibility of nutrients. It also improves the sanitary condition and extends the shelf life of the additive. As a result of extrusion of the feed additive, the moisture content decreased by 32.2%, the angle of repose increased by 11.8%, the flowability decreased by 33.3%, the damaged starch content decreased by 33.2%, and the amount of water-soluble carbohydrates became 5 times as big. Besides, under the influence of high temperature and pressure, the total number of bacteria decreased by 89%, and that of mould fungi by 83%. During storage of the feed additive for 6 months, the QMAFAnM decreased by 32.5%. The resulting feed additive will solve the problem utilizing canning industry by-products, expand the raw material base and reduce feed consumption.
HEAVY METALS IN MILK INFANT FORMULAS
(2019) I. Kuznetsova, G. Krusir, O. Garkovich, I. Kovalenko
Baby food can contain harmful components that are very dangerous to little consumers. One of the most common harmful factors is heavy metals, in particular lead. It is known that introducing one extra microelement into the body changes not only the concentration of this element, but also the concentration of other elements. Disturbing the physiological balance of microelements leads to changes in complex enzymatic processes, which in turn violates the structure of tissue cells of individual organs. Studies by Russian scientists (T. Suldina and others) have determined, in milk for newborns, the maximum levels of lead (0.02 mg/kg), of cadmium (0.02 mg/kg), of arsenic (0.05 mg/kg). While studying certain samples of baby food, the method for determining the content of lead and other heavy metals was improved. Depending on the lead concentration, characteristic lines of both the ultraviolet and the visible spectral regions can be used. Monitoring heavy metals in infant milk has shown that lead, copper, and zinc are the main contaminants of the product. The concentration of toxic agents in baby milk depends on the type of raw materials and on the environmental conditions of their manufacture. To detect lead in products quickly and accurately, a method was used based on the emission spectral analysis. To this end, spectrographs ISP-28 and ISP-30 widely employed in industry and laboratory studies were taken, but the detection limits were lowered compared to those in the methods that had been used previously. Besides, the field-proven method for determining lead is applicable to detecting zinc and copper, too. An excess of lead by 0.08 mg/kg, copper by 0.07 mg/kg, zinc by 0.45 mg/kg was observed in the baby milk “Malyatko Premium 2.” In the milk “Bellakt 2,” the excessive amount of copper was 0.05 mg/kg, of zinc 0.20 mg/kg, of lead 0.05 mg/kg. In the baby milk “Nitricia Malyuk Istrynsky,” only zinc was found to exceed the normal level (by 0.1 mg/kg). The baby milks “Nutricia Milupa 2,” “Nestle Nestogen 2,” “HiPP Organic 2” do not contain excessive heavy metals, and thus, can be recommended as safe for consumption.
QUALITY AND SAFETY OF NEW BLENDED OILS
(2019) S. Lehnert, О. Khomenko, A. Dubinina, V. Vinnikova, L. Tatar
The article characterizes the peanut (Arachis hypogaea) as an oilseed crop widely spread in the world. It describes its biological value as well as the chemical and fatty acid composition. The study proves the practical importance of developing and introducing new blended functional purpose oils for Ukrainian people. It has been shown that blended oils contain significant amounts of monounsaturated and polyunsaturated fatty acids. The use of blended oils will correct the deficiency of essential fatty acids in the diet of our country’s population. It has been pointed out how promising it is to create new types of blended oils, with a balanced fatty acid composition, by combining peanut and linseed oils. The article describes the characteristics of the new blended peanut-linseed oils with additives made from vegetable raw materials. The evaluated parameters are the quality and safety of the new blended peanut-linseed oils with a garlic extract, rosehip extract, sorrel leaf extract, and black currant leaf extract. The fatty acid composition of the fat in the new blended oils has been studied to determine their quality. The safety assessment of the new oils with the additives from vegetable raw materials has been determined by the content of pesticides (HCH-gamma isomer, heptachlor, and DDT), mycotoxins (aflotoxin B1 and zearalenone), toxic elements (lead, cadmium, arsenic, mercury, and zinc), iron, and radionuclides (cesium-137 and strontium-90). The results obtained confirm that the new blended oils are safe. The blended oils have a high biological value when the ratio of w-6 to w-3 fatty acids is 4.9:1, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1:1, which meets the standards of healthy nutrition. In terms of chemical and radiation safety, the new oils do not exceed the maximum permissible concentrations, confirming the safety of the newly developed oils.
THE SAFE TRANSDERMAL COSMETIC PRODUCT WITH ANTITYROSINASE ACTIVITY
(2019) L. Pylypenko, E. Sevastyanova, N. Novikova, Т. Makovska, H. Kilimenchuk
The possibility of developing a cosmetic product with antipigmentation properties has been considered. The cream is based on extracts, selected by monitoring, from plant components spread in Ukraine, able to inhibit tyrosinase and thus impart antipigmentation properties to the product. As active components expanding the range of the product’s cosmetic properties, ingredients were selected that strengthen the skin matrix and saturate it with essential substances. To enhance the effectiveness of the biologically active constituents of the product, liquid crystals based on cholesterics as modern systems of transdermal delivery of active components (0.1%) were included in its composition. For the cosmetic product, it has been suggested to use the following thermotropic cholesteric composition: cholesteryl nonanoate – 45%, cholesteryl pentanoate – 25%, cholesteryl-4-nonylbutanedioate – 30%. According to the complex of the organoleptic, physico-chemical, biochemical, and microbiological quality parameters of the new product after its manufacture and storage during three months, it has been established that it complies with the general sanitary and hygienic requirements to perfumes and cosmetics of the 3rd group. Biotesting on the testing cultures Allium cepa L. and Saccharomyces cerevisiae has proved the complete integral safety and growth potentiation of both testing cultures by 9.6–19.3% to the control, even in the presence of a preservative. This is an evidence of the safety, biological activity, and advisability of the developed cosmetic product with antipigmentation properties, containing cholesteric liquid crystals. The cosmetic product, based on the formulation developed, has been tested on female volunteers. Its effectiveness has been established and a simultaneous increase in the face skin humidity has been proved instrumentally.
EFFECT OF LIGHT ON THE KINETICS OF OXIDATION REACTIONS IN VEGETABLE OILS
(2019) N. Lashko, G. Chausovsky, N. Derevianko, O. Brazhko
The article deals with the effect the lighting conditions of storage have on the oxidation stability of vegetable oils of various unsaturation degrees and made by different technologies (raw-pressed and unrefined sunflower oil and flaxseed oil) according to the main oxidation parameters: peroxide value (PV), acid value (AV), and colour value. It has been experimentally established that in natural lighting, at the end of the shelf life, the PV of flaxseed oil increased most significantly, from 0.55·10-3 to 11.2·10-3 mmolO2/kg (20 times). The PV of sunflower oils varied less: in unrefined oil, it changed from 0.48·10-3 to 4.5·10-3 mmolO2/kg (9 times), in raw-pressed, from 0.3·10-3 to 4.4·10‑3 mmolO2/kg (14.7 times). Under artificial UV radiation, the PV of sunflower oil increased from 0.3 to 0.55 mmol O2/kg after 2 hours of the experiment, and remained practically unchanged. In the case of flaxseed oil, after a slight increase from 0.55 to 0.7 mmol O2/kg, within the same period of time, there was then a decrease in the PV to 0.45 mmol O2/kg, which may indicate a relative instability of hydroperoxides that, due to their degradation, converted into more stable secondary compounds. The analysis of the oil oxidation kinetics by the PV has shown that the average rates of peroxide compounds accumulation in unrefined, raw-pressed, and flaxseed oils was 47·10-4, 48·10-4, 127·10-4 mmol ½О/kg·hour, respectively. At the same time, under natural light, the true rate of change of the AV in the oils studied was uneven over time. At the beginning of the experiment, it increased (especially noticeably in the case of flaxseed oil), at the end of the shelf life (the 5th week), it was slowed down significantly, decreasing to negative values, and in flaxseed oil, it had zero value, which indicates a constant value of AV in the experimental setting.

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