scholarly journals Cryogenic technologies in biology and medicine

2020 ◽  
Vol 2020 (2b) ◽  
pp. 129-134
Author(s):  
O.I. Ossetsky ◽  
◽  
O.S. Snurnikov ◽  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Raw Materials ◽  
Biologically Active ◽  
Whole Body ◽  
Active Ingredients ◽  
Lipid Fractions ◽  
The World ◽  
New Generation

Cryogenic technologies in biology and medicine Current tendencies of the development of cryogenic technologies in the world practice and in Ukraine have been comparatively analyzed. A special attention has been paid to cryotechnologies in biology and medicine. The features of deriving the biologically active ingredients of natural raw materials by means of cryosublimation fractionation and extraction of lipid fractions with liquefied refrigerants, as well as perspectives of their application when obtaining the products of new generation in pharmacy, cosmetics, food industry have been considered. There were discussed the possibilities of human whole body extreme cryotherapy. Main aspects of its usage in practical public health have been considered.

scholarly journals Economic efficiency calculation of production of functional product based on milk serum and medicinal plant extract at the food industry enterprise

2020 ◽  
Vol 176 ◽  
pp. 05021
Author(s):  
Alexsandr Prosekov ◽  
Tatiana Alabina ◽  
Evgeny Bryukhachev ◽  
Alexandra Zaushintsena
Keyword(s):  
Economic Efficiency ◽  
Food Industry ◽  
Raw Materials ◽  
Biologically Active ◽  
Market Prices ◽  
Milk Serum ◽  
Russian Economy ◽  
Operating Process ◽  
Functional Product ◽  
Production Scheme

Possibility of medicinal plants use in the production of functional products on the example of whey beverage based on rosewort liquid concentrate, which has immunomodulatory, antioxidant, antitumor, nootropic, antidepressant properties, having a multifunctional value in the application, is proved in the works of different authors. The paper offers process and technological production scheme of pasteurized whey beverage with apple juice and pulp enriched with biologically active substances of rosewort “Golden Reserve”. The economic efficiency of beverage introduction into production at the operating process line of food industry enterprise “MPA (Milk production association) “Skomoroshka“” LLC located in Kemerovo region (Kuzbass) is calculated for mid-term. Average market prices for raw materials and finished products are taken into account by the following indicators: expenses, cost, results, cash flow and others based on accounting and economic approaches taking into account non-stationarity of the Russian economy.

Historical experience and prospects of using quince fruit in medicine

2021 ◽  
pp. 9-15
Author(s):  
Darya Aleksandrovna Koshman ◽  
Anastasiya Evgenievna Sayapina ◽  
Nadezhda Viktorovna Nesterova
Keyword(s):  
Medical Practice ◽  
Food Industry ◽  
Scientific Literature ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Historical Experience ◽  
Active Substances

In this article, a study of the scientific literature was conducted, proving the prospects of using in medical practice a plant widely used in the food industry — common quince. Despite its popularity and a large number of studies proving the presence of valuable biologically active substances in the raw materials of this plant, today, it is not medicinal and is not used in medicine and pharmacy, due to the lack of necessary regulatory documentation.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals Some strains from microalgae collection IBASU-A (Ukraine) as an object of biotechnology

Algologia ◽  
2021 ◽  
Vol 31 (4) ◽  
pp. 390-405
Author(s):  
O.V. Borysova ◽  
◽  
P.M. Tsarenko ◽  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Culture Collection ◽  
Biologically Active ◽  
Biotechnological Application ◽  
Freshwater Microalgae ◽  
Green Algal ◽  
Phototrophic Microorganisms ◽  
Microalgal Culture ◽  
Special Collection

An information on the collection of strains of biotechnological application as an integral part of Microalgal Culture Collection of the M.G. Kholodny Institute of Botany of NAS of Ukraine (IBASU-A) is given. The base of its funds contains some green algal strains belonging to the families of Dunaliellaceae, Chlorellaceae, Scenedesmaceae and Selenastraceae. They have been isolated from different regions of Ukraine in order to find cultures of phototrophic microorganisms – promising for biotechnology, in particular, obtaining biologically active additives for the needs of the food industry, medicine, agriculture, raw materials for the production of biofuels, as well as bioindication, biomonitoring, bioremediation of aquatic objects of the environment, etc. Overall, this special collection includs 90 strains of halophile and freshwater microalgae of 30 species, 15 genera, 7 families, 4 orders, 2 classes. All of them are considered as important objects for industrial cultivation, solution of environmental problems, and the basis for further biotechnological research.

scholarly journals Search for alternative plant raw materials for food industry and environmentally safe animal breeding

2021 ◽  
Vol 16 (1) ◽  
pp. 18-29
Author(s):  
Ekaterina Vladimirovna Solomonova ◽  
Nikolay Aleksandrovich Trusov ◽  
Tatyana Dmitrievna Nozdrina
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Botanical Garden ◽  
Biologically Active ◽  
Taxus Baccata ◽  
Fruit Pulp ◽  
Plant Raw Materials ◽  
Plant Resource ◽  
Euonymus Europaeus ◽  
Environmentally Safe

The relevance of the search for alternative plant raw materials to enrich the diets of population throughout the world, including in the Russian Federation, is explained by global mass year-round insufficiency of biologically active nutrients in food. This work is aimed at identifying the most promising food plant species from the list, proposed on basis of long-term observations by staff of Tsytsin Main Moscow Botanical Garden of Russian Academy of Sciences (MBG RAS), by bachelors, studying in direction 06.03.01 (Biology) at Moscow State University of Food Production. The research materials (2016-2018) are fruits of hawthorns, rosehips, quince, eleutherococcuses, medlar, mahonia, spindle tree, yews, sumacs, oaks, red-fruited honeysuckles and needles of coniferous plants. Research results indicate the value of studied raw materials as a whole and its advantages in compared species within the genus of plants. Some recommendations for practical usage were made. The following things have been proposed: separation of fruit pulp and seeds before drying of fruits of Crataegus submollis and more preferable C. punctata; wide plantation cultivation of rosehips Rosa amblyotis and R. oxyodon; non-waste separate application of pericarp and seeds of Cydonia oblonga, Mespilus germanica and Mahonia aquifolium; medicinal use of fruits of Eleutherococcus sessiliflorus , and more preferable E. senticosus ; further study of cones of Taxus baccata and T. media; as a spice there is usage of fruits of Rhus typhina ; obtaining unique oils from fruit pulp of Lonicera glehnii, L . ferdinandii, L. maackii and arils of Euonymus europaeus; usage of acorns of Quercus robur, Q. rubra and needles of Picea abies, Pinus sylvestris in feed production. Thus, possibilities of intensifying plant resource usage in the food industry and agriculture were discovered, primarily due to fruits of native introduced species. It is necessary to continue search and further study of the most promising species - sources of alternative plant raw materials.

scholarly journals Functional food products with components of secondary raw materials of juice production

2018 ◽  
Vol 80 (3) ◽  
pp. 134-139
Author(s):  
N. V. Droficheva ◽  
T. G. Prichko
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Additional Food ◽  
Secondary Raw Materials ◽  
Medical Quality ◽  
Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

scholarly journals STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
O. Benderska ◽  
А. Bessarab ◽  
V. Shutyuk
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
Current Trend ◽  
The Body ◽  
Biologically Active ◽  
Food Powders ◽  
Preservation Technology ◽  
National University ◽  
Vegetable Raw Materials ◽  
New Generation

Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol) and can be used successfully in the manufacture of tomato sauces with functional properties.

scholarly journals Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

2018 ◽  
pp. 76-79
Author(s):  
О. В. Бараболя ◽  
О. В. Калашник ◽  
С. Е. Мороз ◽  
Г. П. Жемела ◽  
О. П. Юдічева ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Wheat Bread ◽  
Daily Consumption ◽  
Natural Form ◽  
Macro And Micronutrients

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and  used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products.  Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

scholarly journals REGIONAL FEATURES OF THE DEVELOPMENT OF AGRICULTURAL BASE OF ENTERPRISES FOOD INDUSTRY

2017 ◽  
pp. 43-46
Author(s):  
Anatolii Koshil
Keyword(s):  
Construction Projects ◽  
Food Industry ◽  
Foreign Capital ◽  
Raw Materials ◽  
World Market ◽  
Plant Cultivation ◽  
Regional Features ◽  
The World ◽  
Western Ukraine ◽  
Positive Effect

Plant growing is a traditional specialization of agriculture on the territory of Western Ukraine. Favorable factors of its development have had a positive effect on gardening, which has become a priority for the processing industry for the last five years. Ukrainian farmers use modern plant cultivation technologies, increase the profitability of production, create new working places. The budgets of territorial communities have additional financial revenues. All these factors contribute to lowering social tensions in the region. However, the overcoming of deterrent factors in the development of the industry requires state support for attracting foreign capital, increasing subsidies for laying new gardens, loyal lending to construction projects for modern fruit stores. The solution of these problems will help ensure the processing enterprises with the high-quality raw materials and increase the competitiveness of ecological products of food industry at the world market and increase the currency inflows of the state as well.

scholarly journals Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

2021 ◽  
pp. 46-52
Author(s):  
Viktoriya Pogarskaya ◽  
Olga Yurieva ◽  
Aleksey Pogarskiy ◽  
Kateryna Balabai ◽  
Nadiya Maksymova
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Enzymatic Catalysis ◽  
Bound State ◽  
Biologically Active ◽  
Mechanical Destruction ◽  
Biological Potential ◽  
Quick Freezing ◽  
Complete Protein ◽  
New Generation

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form. A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form. The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability. The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

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