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- ДокументCOMPARATIVE STUDY OF THE BIOLOGICAL VALUE AND OXIDATIVE STABILITY OF WALNUT AND PUMPKIN-SEED OILS(2019) T. Nosenko, T. Koroluk, S. Usatuk, G. Vovk, T. KostinovaThe work is devoted to the study of the biologically active components and the oxidation stability of oils made from non-traditional raw materials such as walnuts and pumpkin seeds. The characteristics that have been determined are the content of phospholipids, carotenoids, chlorophylls, tocopherols, and sterols, the composition of fatty acids and tocopherol homologues, the acidity and oxidation stability of walnut and pumpkin-seed oils. Walnut and pumpkin-seed oils contain a significant amount of polyunsaturated fatty acids, in particular, walnut oil contains linolenic acid and has the ratio ω-3:ω-6 of polyunsaturated fatty acids, which is close to the recommended ratio. The linoleic (polyunsaturated, ω-6) and oleic (monounsaturated) fatty acids dominated in the fatty acid composition of pumpkin-seed oil, and the sum of saturated fatty acids was three times as high as that in walnut oil. An important property of walnut oil is a very high ratio of ω-3:ω-6 polyunsaturated fatty acids, 1:5, which is almost what is recommended by dietitians for the human diet. The difference in the total tocopherol content of the two oil samples was slight, but the composition of tocopherol homologues was very distinctive, i. e. β-tocopherol was the main homo;ogue in the walnut oil and α-tocopherol in the pumpkin-seed oil, respectively. The acidity of the oil samples increased quite rapidly, reaching the value close to 4 mg KOH/g of in 63 days for walnut oil, and in 70 days for pumpkin-seed oil. The oxidative stability of the two oil samples was estimated by changes of the peroxide value during 98 days of oil storage. It has been shown that the induction period of walnut oil oxidation, defined as the start of an increase of the peroxide index, was 56 days, in spite of a high content of polyunsaturated fatty acids, particularly, linolenic acid. The duration of the induction period of pumpkin-seed oil oxidation and the shelf life of this oil were 70 and 98 days, respectively, while the shelf life of walnut oil was about 90 days. The higher resistance of pumpkin-seed oil to oxidative damage is primarily due to the fatty acid composition of this oil, namely to a high content of saturated and monounsaturated fatty acids and almost twice as low a content of polyunsaturated fatty acids compared to that of walnut oil. Both oils can be recommended as a valuable source of polyunsaturated fatty acids, antioxidants, and vitamins for human nutrition.
- ДокументEFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR(2019) E. Ghanbari Shendi, D. Sivri Ozay, M.T. Ozkaya, N.F. UstunelUpper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in a small amount. In this research, a Turkish olive cultivar named as “Uslu” locally grown in Akhisar was used for production of monocultivar extra virgin olive oil by using Mobile Olive Oil Processing Unit”. Olive oil samples were bottled before and after filtration and stored up to 24 months. Some chemical properties such as free fatty acid content, peroxide value, moisture content, UV absorbance value, minor and major components (fatty acid composition, tocopherols, total phenol compounds and phenolic composition), were determined during storage for 24 months. Chemical parameters such as free fatty acid, peroxide value except UV absorption values of both filtered and unfiltered “Uslu” olive oil samples were in agreement with the trade standards of International Olive Council (IOC). Color values of EVOO changed from green to yellow while UV absorbance values altered during storage. Very low free fatty acidy (0.2%) values which are unusual for commercial olive oils in Turkey were obtained for filtered and unfiltered samples. A slight increase was seen for unfiltered sample at the end of storage. Filtration had no detectable effect on fatty acid profile. Filtered sample had higher total phenols (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) contents than unfiltered ones and their contents decreased approximately 50% at the end of storage. Luteolin was the most abundant phenolic compound and its concentration decreased from 268.65±5.428 to 93.57±0.541ppm during storage. It seemed effect of filtration was more obvious on total phenolic contents. This study was good practice for producing premium extra virgin olive oil by using Mobile Olive Oil Processing Unit. The results obtained in this study showed that Uslu olive oils has a unique chemical composition and a good oxidative stability with high tocopherols and phenolics contents that are uncommon in most of the commercial olive oils.
- ДокументFEATURES OF GRAIN GERMINATION WITH THE USE OF AQUEOUS SOLUTIONS OF FRUIT ACIDS(2019) O. Pivovarov, O. KovaliovaThe paper describes some aspects of producing germinated cereal grain with the use of fruits acids of various concentrations. The technological process of grain germination (including washing grain, disinfection, hydration by alternate steeping and air resting, germination, and drying) has been analysed and studied. To intensify germination and disinfection of grain of various crops at the steeping stage, aqueous solutions of organic acids (citric acid, malic acid, and inactive tartaric acid) were used. The results of studying the effect of these organic acids on the energy and germination ability of grain, the flouriness of malt grain, the amino acid composition of malt, the microbiological status of grain have been presented. For each grain crop, concentrations have been determined of active substances in the solutions that activate germination and reduce the time of malt production. A higher flouriness of malt grain, being an important brewing parameter, has been shown. The effect of the considered growth stimulants on the amino acid composition of the finished product has been studied. An increase in the amino acids content indicates splitting the grain endosperm more deeply and obtaining a biologically valuable food product rich in essential amino acids. While studying the microbiological status of grain with the use of the said organic acids, their disinfecting ability towards the pathogenic microflora of the grain was observed. It has been found that the suggested method of intensifying grain germination allows obtaining eco-friendly products in a shorter time, namely, 3–6 days depending on the grain crop. It has been established that, compared to the classical technology, using fruit acids as growth stimulants allows obtaining malt of higher quality, rich in biologically active substances. These grain raw materials can be used both to brew beer and to make highly nutritious healthy food.
- ДокументINVESTIGATION OF THE FAT FRACTION ENZYMATIC HYDROLYSIS OF THE WASTE FROM PRODUCTION OF HYDROGENATED FAT BY THE LIPASE RHIZOPUS JAPONICUS(2019) V. Skliar, G. Krusir, V. Zakharchuk, I. Kovalenko, T. Shpyrko. In the article the conditions of enzymatic hydrolysis of fat fraction of waste from production of hydrogenated fat by the lipase Rhizopus japonicus are considered, namely, the influence of pH of the medium (pH-optimum, pH-stability) and temperature (thermal optimum, thermal stability). The scope of applications of lipases in various branches of the national economy, including for utilization of numerous fatty waste and by-products of oil and fat industry, is disclosed. The main reasons of biotechnological potential of microbial lipases are considered. Objects of research were the lipase Rhizopus japonicus and waste from the demetallization stage of the hydrogenated fat production. Detected, that the optimum pH value for Rhizopus japonicus lipase is 7.0, reducing the pH of the medium from the optimum to pH 6.0 is accompanied by a decrease in activity by 30%, and an increase from 7.0 to 9.0 – decrease by 20%. The maximum activity of the enzyme is observed in the region of physiological values of the temperature. It has been established that the lipase optimal temperature is 40°C. The results of the Rhizopus japonicus lipase stability study showed that incubation of the enzyme at pH 2.5 resulted in a complete loss of lipolytic activity after 30 minutes, and at alkaline pH, the enzyme was more stable. Incubation of lipase Rhizopus japonicus for 30 min at pH 9.0 leads to loss of lipolytic activity by 25% of the maximum, and total loss of activity occurs after 2.5 h. The study of pH-stability of Rhizopus japonicus lipase at an optimal pH of 7 showed that after 60 min of incubation, the enzyme lost 15% of the lipolitical activity, and after 60 min – 50%. Complete loss of Rhizopus japonicus lipase activity at pH 7.0 takes place after 150 minutes of incubation. The results of the study of thermal stability of lipase showed that at a temperature of 40°C and 60°C, the lipase activity remained rather stable for 50 minutes and completely lost after 150 minutes of incubation. At 80°C and 100°C, lipase activity was lost after 40 minutes and 50 minutes of incubation, respectively. The results of the study indicate the prospect of enzymatic hydrolysis of fat fraction of waste by Rhizopus japonicus lipase. The results obtained should be used to improve the processing technology of waste oil and fat industry food and processing industries.
- ДокументNEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING(2019) L. Ovsiannykova, L. Valevskaya, V. Yurkovska, S. Orlova, O. SokolovskayaThe article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.
- ДокументOPTIMIZATION OF EXTRACTION PARAMETERS FOR FUCOXANTHIN, GALLIC ACID AND RUTIN FROM NITZSCHIA THERMALIS(2019) Vasfiye Hazal Özyur, Ayşegül Erdoğan, Zeliha Zeliha Demirel, Meltem Conk Dalay, Semih ÖtleşRecently, microalgae have become important in their health, and cosmetic applications since they are viewed as new sources of carotenoids. Fucoxanthin is also a type of carotenoid. The anti-diabetic, anti-obesity, anti-cancer, and antioxidant properties of fucoxanthin have been widely reported. Since these valuable properties, they also represent a valuable resource of nutraceuticals for functional food applications. This study aims to determine the amount of fucoxanthin, gallic acid, and rutin in Nitzschia thermalis obtained from the Ege University Microalgae Culture Collection. The extraction parameters have been optimized using response surface methodology. The extraction temperature (25, 35, and 45°C), the extraction time (10, 20, and 30 min) and the biomass/solvent ratio (0.005, 0.001, and 0.015 g ml-1) have been assessed as response variables in the Box – Behnken design. The amount of fucoxanthin was determined by the C30 column at 450 nm, while both the amount of gallic acid and rutin were separated in the C18 column at 275 nm by HPLC-DAD. In the present study, the optimum extraction conditions providing the maximum amount of fucoxantin, gallic acid, and rutin were selected by applying the “desirability” function approach in response surface methodology. Finally, the temperature has been determined to be 27.30°C, the extraction time 10 minutes, and the biomass ratio 0.05 g ml-1. Under these conditions, the optimum fucoxanthin level has been determined as 5.8702 mg g-1, the gallic acid level as 0.0140 mg g-1, and the rutin level as 0.0496 mg g-1. The findings are in good agreement with international published values for fucoxanthin content. In addition, response surface methodology was shown to be an effective technique for optimising extraction conditions for maximum fucoxanthin yield. In conclusion, these findings may be applied in the development of extraction methodologies for value added microalgea products as well as can serve as a reference for the extraction of fucoxanthin having high gallic acid and rutin from other brown microalgae, and therefore it could potentially be applied in both pharmaceutical and food industries.
- ДокументOXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE(2019) Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi, Majid Gholami-AhangaranLipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.
- ДокументRESEARCH OF THE PROPERTIES OF GRAPE PROCESSING PRODUCTS IN RELATION TO ITS APPLICATION IN SPA AND WELLNESS INDUSTRIES(2019) G. SarkisianThe work analyzes the global experience of using wines and grape-processing products to support a person’sphysical, mental, and psychological health, to slow down aging, to prevent and treat many diseases, in particular cardiovascular andoncological ones, endocrine system disorders, etc. It has been shown that a great deal of waste, including marc, is obtained whileprocessing grapes and producing wine. The fact has been pointed out that in Ukraine, the technologies of using wine-making waste infood and cosmetic industries and in medicine are being developed and introduced but slowly, though the level of viticulture is high.The importance and prospects of finding ways to process grape marc have been proved, as its valuable chemical composition allowsobtaining dietary supplements and oenotherapeutic products for spa and wellness industry. The following rational parameters havebeen suggested to extract the most valuable biologically active substances (polyphenols) from grape marc: microwave extraction;specific power of the microwave installation 1.6–1.7 kW/kg; 40% ethyl alcohol as the extractant; proportion of water(hydromodulus) 1:5; extraction temperature 60–65°C; 4 heating stages; stage interval 1.5–2 minutes; total extraction time 12–14minutes. The physico-chemical parameters of the marc extracts obtained from the grapes harvested in 2016 and 2017 have beendetermined. It has been established that, besides polyphenols, a whole complex of biologically active substances is extracted. It hasbeen shown that grape marc can be used to produce dietary fibre, pectins, and other valuable substances. The medical and biologicalproperties of the polyphenolic complex obtained from marc (the Odesky Chorny variety of grapes) have been studied on laboratoryrats to determine its antioxidant activity and the prospects of its use in treating type 2 diabetes. The protective properties of theobtained product have been proved. Such processes have been established to take place as the mobilization of the antioxidant systemof cells, the normalization of the enzyme activity of the antioxidant protection system, and a decrease in the level of markers ofoxidative modification of proteins and lipids (that are higher than normal with diabetes mellitus). It has been suggested to usepolyphenolic complex extracts in oenotherapy as a skin and face care product with protective properties.
- ДокументSTUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS(2019) І. Piliugina, M. Artamonova, N. Murlykina, О. Shidakova-KamenyukaThe article presents the results of studying the foaming properties of gelatin with solubilized substances by Rauch’s method. To improve the nutritional value of gelatin, deodorized refined sunflower oil with β-carotene was used. It has been proved that gelatin with solubilized substances can be used in the marshmallow technology with natural colourants obtained from the roselle (Hibiscus sabdariffa) and the black chokeberry. It has been established that a gelatin solution with solubilized substances has the greatest foaming ability and maximum foam stability at the rotation frequency 30–80 s-1 and a temperature below 45°C, with pH=3–7 within (6–8)×60 s. It has been found that aqueous extracts of natural colourants of anthocyanin origin - cryopowders obtained from the roselle and the black chokeberry - reduce the maximum foaming time to 3×60 s, as compared to water. The maximum foam stability was observed after (3–4)×60 s and was 70 and 60%, respectively, which exceeded this value of the control sample by 20–30%. The foam stability remained unchanged for (2-5)×60 s due to the presence of phenolic compounds in the extracts. 40% aqueous-alcoholic extracts of cryopowders of the roselle and the black chokeberry should be introduced after whipping the gelatin solution, since in this case, foam breaking is minimum. The foam stability increases from 60–75 to 94–99% after the introduction of 20–60% of sugar. It has been established that the use of gelatin with solubilized substances in the marshmallow technology with natural colourants from the roselle and black chokeberry makes it possible to obtain products with a density of 510–670 kg/m3 and ensure the compliance of this quality parameter with the requirements of the current regulatory documentation.
- ДокументTHE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION(2019) М. Bilko, М. Ishchenko, О. Tsyhankova, Т. Yakovenko, Т. КyrpelThe article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence the stability of the colour of rosé and red wines. The research material was wine model systems that underwent induced oxidation for a week at a temperature of 45±5 °C with limited access of air. Tannins of different botanical origin were used in the study: hydrolyzable ones – Oaktan FU (oak wood), Tannal W4 (Tara pods), CW Tannal (chestnut wood), and Tannal W2 (gallnuts); and condensed ones – Tannin WG (grape stones), Taniraisin (grape skin), Tannal QW (quebracho wood). The source of anthocyanins was an alcohol extract from the skins of European red grapes. It was obtained by 24 hours long extraction with ethyl alcohol, and with the addition of hydrochloric acid (0.01%). It has been determined that in the course of induced oxidation, the content of phenolic compounds tends to decrease in a wavelike manner in all samples. The anthocyanin content reduces intensively and becomes practically twice as low on the first day of oxidation. The total amount of phenolic compounds becomes 2 to 6 times lower depending on the variant of the experiment. It has been established that condensed tannins of grape origin contribute to the preservation of the total content of phenolic substances (including anthocyanins) in wine, unlike hydrolyzable tannins obtained from other plants. But their application leads to polymerization of anthocyanins, which will result in the appearance of yellow-brown pigments in the red colour of wine. Hydrolyzable tannins obtained from gallnuts and tara trees preserve the red colour of wine for a long time, unlike condensed tannins, due to their antioxidant capacity. Hydrolyzable tannins obtained from tara and quebracho trees will help obtain wine with rich red shades.
- ДокументUSE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD FOR ELDERLY PEOPLE(2019) A. Hryshchenko, O. Bilyk, Yu. Bondarenko, V. Kovbasa, V. DrobotThe paper considers the technological properties of dried carrot pomace obtained in the technology of organic direct pressing juices. Its use as a valuable source of food fibre and β-carotene in bread technology for elderly people has been substantiated. It has been established that dried carrot pomace has a larger particle size than flour, and its water absorption capacity is higher by 65%. A 5–15% dose of pomace makes the formation of dough longer by 1.5–6.5 min, significantly increases its viscosity and stability, as well as acidity. Due to the content of sugars available for yeast fermentation, the pomace contributes to the intensification of gas formation. The amount of wet gluten in pomace-containing dough decreases, as well as its water absorption capacity, and its resilience increases. This affects the structural and mechanical properties of dough, which has a decisive effect on the porous structure of finished products and their specific volume. A high quality of bread is achieved when the dose of dried carrot pomace is up to 5%, which helps to improve the colour and the taste. With an increasing dose, the specific volume and porosity of the products decrease. It has been proved that, due to the content of pectin and high hydrophilic properties, carrot pomace slows down the process of staling of bakery products. Calculations have shown that with the addition of 5% of the pomace, the content of β‑carotene in 100 g of bread increases by 15 times, and the fibre content by 3.4 times. With the consumption of 277 g of such bread, elderly people’s daily requirement of β-carotene is satisfied by 100.8%, and the that of dietary fibre by 4.1%.