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- ДокументINVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE(2022) V. Kolesnyk, N. Penkina, V. Polupan, S. Sorokina, D. Odarchenko, A. PenkinA promising way of reducing the toxicity of ethanol is purifying the water/alcohol mixture with sorbents. This paper proves the effectiveness of the method when prepared whey powder is used to remove toxic elements from a water/alcohol mixture. In the test samples, the mass concentration of toxic substances (methyl acetate, ethyl acetate, methanol) was determined by high-performance gas chromatography. It has been established how the effectiveness of purifying the alcohol/water mixture depends on the amount of the sorbent added and on the resting duration. The amount of the sorbent was 3–9 kg per 1000 dal, when calculated as whey powder, and the resting time was 1–5 hours. The maximum decrease in toxic substances was observed when prepared whey (whey powder equivalent) was added in the amount 6.0±1.0 kg per 1000 dal, with 3 hours’ resting. Under these purification conditions, the mass concentration of aldehydes in the water/alcohol mixture was reduced by 30%, the volume fraction of methanol by 27%, the mass concentration of esters by more than 70%, and the concentration of fusel oil did not exceed the detection threshold. The toxic substances decrease due to the coagulation of whey protein with quite a branched surface, which is accompanied by the sorption of toxic substances dissolved in the water/alcohol mixture, especially of those with a large molecular weight. These toxic components are the ones that can reduce the quality of raw materials and degrade the sensory properties. Purification of the water/alcohol mixture, when toxic compounds are removed with the help of prepared whey powder, improves the sensory characteristics. A sample purified with milk whey has a softer and more rounded flavour and a characteristic shine. The use of prepared whey as a sorbent to purify the water/alcohol mixture allows obtaining a low-toxic product with improved sensory properties.
- ДокументFATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE(2022) V. Danchuk, S. Midyk, O. Danchuk, А. Levchenko, V. Korniyenko, V. Ushkalov, M. BogachThe consumption of raw drinking milk and pasteurised drinking milk is a topic still widely debated around the world. Raw drinking milk, as for its biological safety, can pose a number of hazards to human health. However, pasteurised milk, too, can vary in its biological value. The composition of milk directly depends on the physiological state of the mammary gland. So, taking into account the intensity of fatty acid exchange in this organ, it can be assumed that the physiological state of dairy cows’ mammary gland can affect the biological value of the secretion, in particular, its fatty acid composition. The paper shows the changes in the fatty acid composition of milk, depending on how intensely the mastitic lesion of the mammary gland has developed, ranging from the subclinical form of the disease (the signs of the disease are unmanifest) to the clinical form (the signs of the disease are clearly manifest). Cows with the subclinical form of mastitis pose the greatest biohazard: they show no clinical signs of the disease, so raw milk from these cows more easily finds its way onto numerous markets. The research was conducted in 974 dairy cows of various breeds in 6 farms of the steppe zone of Ukraine (Odesa, Mykolaiv, and Poltava regions). Each of the forms of mastitis (subclinical and clinical) has been found in about 20% of the dairy livestock. The main pathogen causing mammary gland infection is Staphylococcus aureus bacteria (36.6-47.4%). Changes in the fatty acid composition of milk of cows with subclinical mastitis have been shown. It has been established that the proportion of long-chain fatty acids decreases and the percentage of short-chain fatty acids increases, along with a decrease in mono- and polyunsaturated fatty acids. It has been proved that that the subclinical form of mastitis affects the content of C4:0, C10:0 (ղ²ᵪ = 0.90–0.94 arb. units; р<0.001), and C18:1n9c (ղ²ᵪ = 0.36–0.84 arb. units; р<0.001) in cow’s milk. With the cows’ clinical recovery, the content of all fatty acids in milk does not immediately return to the indicators observed before the disease.
- ДокументMATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS(2022) A. Foshchan, V. Yevlash, V. PotapovThis paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch, as a cheap ingredient in the production of gel semi-finished products and confectionery based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcelaran. Food gelatin (Ukraine), agar (Germany), furcelaran (Estonia), modified potato starch OPV-1 (Ukraine), modified potato starch Farinex VA-40 (Netherlands), modified pea starch Emden ESH-15 (Germany) were used in the work. The experimental study has been performed concerning the strength of gel-forming heterogeneous systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - fercellaran – water’, and homogeneous systems: ‘agar - water’, ‘fursalaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of a heterogeneous gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a heterogeneous gel-forming system has been obtained. The adequate mathematical model for forecasting the strength of modelling systems of gel-forming, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other heterogeneous gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
- ДокументUSING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS(2022) V. Cheliabiieva, N. Buialska, N. DenysovaBoiled sweets are a popular type of sweets. In their classic recipe, boiled sweets are a source of simple carbohydrates. The disadvantage of boiled sweets, though, is the absence of valuable bioactive substances in their composition, such as vitamins, minerals, unsaturated fatty acids, or dietary fibre. A promising direction of current importance is the development of formulations and the creation of technology for manufacturing boiled sweets enriched with bioactive substances through the use of extracts of plant origin, in particular, extracts of secondary apple raw materials. In order to enrich the boiled sweets with bioactive substances, an extract of powder from the seed-containing cavities in the core of apples, a by-product of the preparation of apple crisps, can be added to the composition. Powdered seed-containing cavities of apples include components having a beneficial effect on health. The purpose of this study was to develop a recipe for boiled sweets using an alcohol extract of powdered apple cores with seeds, and to evaluate the sensory and physicochemical characteristics, as well as the composition of volatile substances in the resulting sweets. The powder extract was added in the amounts 4%, 8%, 12%, and 16% of the total amount of sugar and molasses. The results have shown that when an extract of powdered apple core with seeds is added, the acidity of the boiled sweets slightly increases, but the other physicochemical parameters of the finished products do not change significantly. When an extract of seed-containing apple cores is introduced into the caramel mass, boiled sweets are enriched with valuable trace elements, in particular, zinc and copper, and with other valuable bioactive components usually found in the stones or seeds of plants. These are tocopherols possessing antioxidant properties, and linolenic and arachidonic acids – essential polyunsaturated acids, myristic acid with antimicrobial properties, and betulinic acid with antibacterial, anti-inflammatory, and antiviral properties. The results obtained correlate well with the studies by other authors on the phytochemical value of apples, apple products, and by-products.
- ДокументTOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY(2022) V. Nykyforov, O. Novokhatko, S. Digtiar, O. Sakun, A. TikhonovaThe paper is devoted to the study of the toxicity levels of food additives by bioassay using Daphnia magna as model organisms. The directions and methods of research have been described. The toxicity of most food additives has been determined for the maximum permissible concentrations. The following widely used food additives have been tested: tartrazine (E102), sunset yellow (E110), azorubine (E122), Ponceau 4R (E124), indigo carmine (E132), brilliant blue (E133), sorbic acid (E200), potassium sorbate (E202), benzoic acid (E210), sodium benzoate (E211), formaldehyde (E240), sodium nitrite (E250), boric acid (E284), sodium isoscorbate (E316), citric acid (E330), phosphate Biophos 90 (E339), guar gum (E412), glycerol (E422), copper sulphate (E519), aspartame (E951), saccharin (E954). It has been proposed that the concentrations present in food products be used for bioassay of the additives Sodium Isoascorbate E316, Citric acid E330, Guar gum E412, Glycerol E422, the maximum concentrations of which are not prescribed in the Sanitary Rules and Regulations. The paper determines the acute and chronic toxic effects that each food additive under study produces on Daphnia magna. For tartrazine E102, sunset yellow E110, Ponceau 4R E124, and copper sulphate E519, no acute toxic impact was recorded, since the mortality of the model organisms did not exceed 25%. A synergistic effect of the use of popular combinations of food additives in various products has been revealed, namely that of: benzoic acid E210 and sorbic acid E200, sodium benzoate E211 and potassium sorbate E202, sodium nitrite E250 and sodium phosphate E339. The combination that caused the greatest lethality (more than 75%) during the bioassay was that of the additives E211 and E202. It has been established that all combinations of these food additives produce the greatest toxic effect, as compared with the toxic effect of individual additives. Further research in this direction has been proposed. The research results determine the need to reduce the maximum permissible levels of food additives that are currently in effect.
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