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- ДокументINVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR(2022) D. Marchenkov, N. Khorenzhy, O. Voloshenko, D. Zhygunov, О. Marenchenko, O. ZhurenkoThe article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investigated in the work. Analysis of packaging and labeling of test samples of wholemeal flour (according to the manufacturer) showed that some of them are produced in accordance with GSTU 46.004-99 (“Wheat flour. Specifications”), and the quality of other samples is controlled by the manufacturer's own specifications. It should be noted that there are no Ukraine's standards for wholemeal wheat flour. Standard GSTU 46.004-99 (“Wheat flour. Technical conditions”) apply only to wheat graded and dark flour. It was found that the ash content of the studied samples of whole-meal flour (WMF) from wheat and spellta grain is in the range of 0.80–1.46%; paricle size: the residue on the sieve No. 067 – within 0.1–1.7%, the passage of the sieve No. 38 – within 12–34%. The influence of particle size and gluten of wheat and spelta whole-meal flour on its baking properties has been studied. It has been found increasing the volume and porosity of the bread while the particle size decreases. The largest bread volume (400–460 cm3) and porosity (67–68%) had the samples of flour with the smallest particle size (sieve residue No. 067 not more than 1 %, sieve passage No. 38 more than 15–20 %). For samples with a larger particle size (sieve passage No.38 – not more than 15-20 %), the volume of bread and its porosity decreased by 1.2–1.3 and 1.1–1.2 times, respectively. Analysis of gluten quantity and quality effect showed that a rather high quality of wholemeal bread from wheat WMF can be obtained with a crude gluten content in flour of at least 24–26% with a gluten quality of Gluten deformation index (GDI) in a range of 60–80 units. For the production of bread from spelta WMF it is recommended to use WMF with a crude gluten content of at least 30% with a gluten quality GDI in a range of 60–100 units.
- ДокументINVESTIGATION OF SEA BUCKTHORN EFFECT ON THE DEVELOPING OF QUALITY PARAMETERS OF EMULSION SOUSES(2022) A. Novik, A. Farisieiev, E. Chernyshenko, Y. Zhukov, A. ZaparenkoIt is proposed to use the oil extracts of dried sea buckthorn fruits for technology of emulsion sauces with the aim to increase their nutritive and biological value. Applying the method of IR spectroscopy, the features of the qualitative chemical composition of dried sea buckthorn fruits, as well as its oil extracts and emulsion sauces prepared with the use of oil extracts were determined. It is established that IR spectrums of sea buckthorn fruits, as well as its oil extracts and sauces prapared with the use of oil extracts include approximately the same set of absorption bands, which belong to the following types of vibrations: stretching of hydroxyl groups into the molecules of acids, carbohydrates, flavonoids, tocopherol at a level between 3365 cm-1 and 3400 cm-1 ν (OH); at a level of 3009, 1418 cm-1 and 723 cm-1 – stretching and bending vibration of –CH double bond of cis-isomers of polyunsaturated fatty acids; at a level of 2926, 2855, 1467 cm-1 – asymmetric and symmetric, scissor stretching n (C–H) of the carbon skeleton into –CH2; at a level of 1746 cm-1 – ν (C=O) stretching of carboxylic and fatty acids. Stretching of ν (C–O) ester bonds and triglycerides are characterized by three peaks with maximums of 1238, 1163 and 1099 cm-1. The viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits of different concentrations was studied. It was found that the effective viscosity of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits at a concentration of 10% is 2.2 times higher than that of the reference sample. It is proven that applying of the powder of dried sea buckthorn in a form of oil extract as an ingredient of the recipe of mayonnaise contributes to improve its stability. It was determined that emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits with a concentration of 10%, as close as possible to the value of the reference sample. According to the results of laboratory testing of the recipes of emulsion sauces prepared with the use of oil extracts of dried sea buckthorn fruits, the high quality of sauces according to organoleptic parameters and their compliance with the requirements of current regulations have been established. The obtained results testify to the expediency and prospects of using dried sea buckthorn fruits for the technology of emulsion sauces in order to increase their nutritive and biological value, as well as like a stabilizer and emulsifier of food systems.
- ДокументLACTIC ACID BACTERIA HYDROLYSATES AND THEIR EFFECT ON SKIN HYDRATION(2022) L. Orіabinska, T. Bohdan, T. TodosiiychukRecently, interest in lactobacilli lysates is growing, and the possibilities of their use cover more and more areas of human life – medicine, immunoprophylaxis, cosmetology, food industry. The article presents a method of obtaining bacterial lysates of lactic acid bacteria, Lactobacillus genus. As a destructive agent used dry lytic enzyme preparation сytal-Rk G-10X, obtained under conditions of experimental fermentation from the culture fluid Streptomyces albus UN44. The complex lytic preparation сytal-Rk contains a group of enzymes glycosidases and peptidases, the joint action of which leads to the degradation of the cell wall of a wide range of bacteria. The evaluation of the effectiveness of the use of Cytal-Rk for the degradation of six strains of lactobacilli is presented. It is shown that the enzyme is an effective destructive agent under optimal conditions. The degree of cell degradation depended on their species, hydrolysis conditions and physical condition. Optimal conditions for obtaining hydrolysates based on native and lyophilized cells of L. delbrueckii subsp. bulgaricus LB86 was develop. When loading the microbial mass in the reaction medium – 1×109 CFU/ml (for native cells) and 1×1010 CFU/ml (for lyophilized cells) cell destruction reached almost 80% and 90%, respectively. Based on native Lactobacillus delbrueckii subsp. bulgaricus LB86 lysates were obtained and their comparative chemical analysis was performed. Sublimated cells were shown to be more sensitive to the enzyme complex and to contain more proteins and reducing sugars. Native cell lysates were more enriched in nucleic acids. Lysate of lactic acid bacteria from native cells was studied to moisturize the skin of the hands of young people aged 18–20 years. When using lysate in the cream base, it significantly increased the level of hydration of the dermis of the hands compared to the control cream base. This allows us to consider the lysate of Lactobacillus delbrueckii subsp. bulgaricus LB86 as a promising ingredient for creating cosmetics with moisturizing action.
- ДокументPROSPECTS FOR PROCESSING AND USE OF ROOT VEGETABLE WASTE IN FOOD PRODUCTION(2022) M. Samilyk, N. Bolgova, R. Tsyrulyk, T. RyzhkovaThe aim of this study is substantiation of expediency for processing waste products of root vegetables (Beta vulgaris, Daucus, Apium graveolens, Pastináca sátiva) into functional food additives. The structure of vegetable powders and their content of elements (in % on dry matter) has been analyzed in the article. Experimental samples were made from the main (edible) part of root vegetables and their peels. To make powders, at first chopped vegetables and their peels were dried in infrared dryers during 3 hours at a temperature of 45-50 °C to a mass moisture share of 8-10%. The dried particles were milled in a laboratory mill LZM-1 (shaft rotation speed 1047 rad/s) to a size providing full passage of the material through a sieve №015 (δ˃100). The structure of vegetable powders was studied by electron microscopy. It was found that all vegetable powders have a crystalline porous structure and, accordingly, hydrophilic properties which enable their use in food production as structure stabilizers, emulsifiers and moisture retainers. The study of the content of some minerals in the samples were performed using detector SEM and EDS based on a microscope. It was found that vegetable powders contain essential macro-elements (K, Na, Ca, P, Cl, S, N), irreplaceable micro-elements (Fe, Mg) and conditionally vital micro-element Si, which was found only in a powder made from Apium graveolens peels. The study showed that Beta vulgaris powders are rich in iron (2.16% is contained in edible root and 1.08% in the peel). The powder made from Daucus peel contains more potassium (31.38%) than the powder made from the main part of the vegetable (27.1%). Te powders made from Apium graveolens peels contain the highest amount of iron (5.49%) compared to other vegetable powders. The powder made from Pastináca sátiva peels is inferior to the main part of the vegetable by mass ratio of macro- and microelements. The only exceptions are calcium, which is found only in the peels (6.12%) and iron (1.27% against 0.6% in the main part of the vegetable). Pastináca sátiva peel contains the highest amount of magnesium (0.87%) compared to other root vegetables. These results affirm the expediency of processing root vegetable waste (Beta vulgaris, Daucus, Apium graveolens, Pastináca sátiva) into food additives for functional purposes.
- ДокументPROSPECTS OF INDUSTRIAL PRODUCTION OF CHITIN-GLUCAN COMPLEXES FROM FUNGAL CULTURES(2022) O. Siroid, I. Klechak, O. DuhanThe paper is devoted to the problem of producing chitin-glucan complexes (CGC) as an alternative to chitin and chitosan. These biopolymers are present in arthropod exoskeletons and other skeletal elements, as well as in fungi and algae cell walls. Chitin-glucan complexes are widely used as sorbents, fillers, and agents for enzyme immobilization in a range of fields including medicine, biotechnology, food industry (particularly in brewing to remove sediment), cosmetology, agriculture, and manufacturing. Due to their fungicidal and antibacterial properties, these biopolymers are used as plant protection products and as biofertilizers. They also have a lot of potential for regenerative medicine and tissue therapy because of their biocompatibility and non-toxicity. The paper considers the main methods for isolation of chitin-glucan complexes and features of commercial production of chitin-[A2] gluconate complexes from fungal cultures, with a focus on the mild alkaline process and the use of an enzymatic treatment to improve production and obtain a product with a stable degree of deacetylation. Also, the paper discusses potential producers and optimal cultivation conditions for obtaining the maximum amount of biomass, which is directly proportional to the amount of biomass produced and is dependent on strain, cultivation, and isolation process conditions. The cost of these polymers largely depends on the cost and availability of raw materials, so chitosan and chitin derived from fungal cultures are more environmentally friendly and relatively inexpensive, owing to their ability to be cultivated in industrial waste, lack of seasonality, and availability of producers.
- ДокументRESEARCH OF TECHNOLOGICAL AND BIOTECHNOLOGICAL PROCESSES OF CULTIVATION OF LACTIC ACID SYMBIONTS(2022) H. Kylymenchuk, A. Yegorova, Т. VolovуkThe main technological and biotechnological features of symbiont cultivation based on microbial cultures Lactobacillus plantarum and Lactococcus diacetylactis and various prebiotics have been studied in this work. Cultures of probiotic microorganisms were chosen. The main technological characteristics of several types of dietary fibers from pumpkin seeds produced by WTF “Farmakom”, “Richoil” and “Agroselprom” were studied, namely their fractional composition. In all studied samples, three fractions with the screenings of sieves 059, 044, and 037 were separated. In “Richoil” fibers, the content of screening fraction of 044 sieve was the highest and accounted for up to 80%. The yield of the fine fraction with the throughs of sieve 037 in all studied fiber samples was 3–10%. The adsorption capacity of pumpkin seed dietary fibers has been studied. The throughs fraction of the sieve 044 was found to actively adsorb the cells of the producer microorganism. For pumpkin seed dietary fibers, the water-retaining capacity was proven to be 2.5 g of water per gram of sample. The influence of mass fraction of pumpkin seed dietary fibers on cultivation of Lactobacillus plantarum and Lactococcus diacetylactis was studied. The mass fraction of 0.5 g of dietary fibers per 10 ml of culture medium was shown to be optimal. The dynamics of acid accumulation in the process of cultivation of symbiotic microorganisms Lactobacillus plantarum and Lactococcus diacetylactis in milk with different prebiotics (pumpkin seed dietary fibers, lactulose, and amaranth oil) was studied. The dietary fibers from pumpkin seeds was shown to have a significant effect on the β-galactosidase activity of symbiont microorganisms and to accelerate their acid production. A clot formed in the presence of fibers in 4.0–4.5 hours. Lactococcus diacetylactis was found to be the predominant culture in the symbiotic interactions in the presence of pumpkin seed dietary fibers. As a result of culturing the selected symbionts with pumpkin seed dietary fibers in the finished product, we obtain a predictable complex of metabolites, the majority of which would be produced by the predominant culture Lactococcus diacetylactis.
- ДокументSTUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS(2022) H. Dubova, N. Dotsenko, О. Mykchaylova, N. PoyedinokVarious branches of the food and medical industries widely use mushrooms, that is why their aromatic characteristics are quite important. This paper presents a comparative analysis of the aromatic and fatty acid composition of the mycelium of the edible oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm., strain K-17) cultured on a glucose-peptone-yeast growth medium with wheat bran added. The quantitative and qualitative composition of the aromas has shown that wheat bran components affect the aroma-forming reactions during the growth of the mycelium of P. ostreatus. It has been established that the introduction of wheat bran increases the content of 1-octen-3-ol, the main fungal aromatic component. In the culture liquid, 1-octen-3-ol increases by 1.4 times, as compared with classic samples cultured on a growth medium without wheat bran. Also, in the mycelium cultured on a wheat bran-containing growth medium, the total quantity of identified aromatic components increases by 1.7 times. In this mycelium, the two main components of the mushroom’s aroma are formed: 1-octen-3-ol and hexanal. In other samples, these important components are absent. The results of this study confirm that the formation of the two main fungal aromatic components, 1‑octen-3-ol and hexanal, involves polyunsaturated fatty acids, namely linoleic acid. Its content decreased in parallel with the accumulation of aromatic components throughout culturing in the wheat bran-containing medium. The data obtained allow establishing how initiation of enzymatic oxidative reactions changes the aroma of P. ostreatus during surface culturing on a liquid medium. The research results reveal the regular patterns in the formation of aromatic components of macromycetes from lipid precursors. Addition of wheat bran to a growth medium unbalances the total content of aromatic components towards their accumulation in the mycelium. Since fruiting bodies and vegetative mycelium are similar in their biochemical composition, the results of studying the mycelium cultured on a liquid medium allow predicting how aromatic components will be formed in the fruiting bodies of oyster mushrooms.
- ДокументSTUDY OF USE OF ANTISEPTIC ICE OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS FOR THE STORAGE OF FOOD RAW MATERIALS(2022) О. Pivovarov, О. Kovalova, V. Koshulko, A. AleksandrovaScientists and specialists of food processing industry are increasingly focused on the technology of storage of raw materials of animal origin in antiseptic ice. The paper presents the peculiar features of plasma-chemical activation of solutions to produce antiseptic ice and their further use in the storage of meat and fish. The process of treatment leads to formation of micro-particles of hydrogen peroxide, which in contact with the raw materials are capable of generating active oxygen, allowing to disinfect the raw material surface. Concentration of hydrogen peroxide in the solutions further used to produce antiseptic ice has been determined. Study of the features of use of antiseptic ice made of plasma-chemically activated aqueous solutions showed unchanged organoleptic properties of raw materials after using the presented antiseptic agent. Suppression of viable microflora owing to antimicrobial action of plasma-chemically activated aqueous solutions was recorded. Antiseptic ice contributes to long-term disinfection of raw materials. For example, the samples show absence of microflora of mesophilic aerobic and facultative anaerobic microorganisms and bacteria of the Escherichia coli group, which allows improving the quality of stored food raw materials. At the concentration of peroxides at the level of 600-700 mg/l, pathogenic microflora in meat and fish samples is not present at all. When meat and fish raw materials are stored in ice for 30 days, pathogenic microflora does not appear, and it confirms the long-term disinfecting action of antiseptic ice. Slower accumulation of amino-ammonia nitrogen is observed during long-term storage of meat and fish raw materials. The use of plasma-chemically activated aqueous solutions for the production of antiseptic ice and storage of meat and fish raw materials in it can partially prevent the processes of protein breakdown and, accordingly, increase the product shelf life. The paper describes technological parameters of the process of storage of meat and fish in antiseptic ice, which can be used in the industrial storage of raw materials, and provides the guidance for use of ice of plasma-chemically activated aqueous solutions in the process of storage of raw materials of animal origin.