scholarly journals Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Properties ◽  
Ζ Potential ◽  
Surface Active Properties ◽  
Wide Range ◽  
The Stability ◽  
Physical And Chemical

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

scholarly journals THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov
Keyword(s):  
Aqueous Suspension ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Potential ◽  
Wide Range ◽  
Surface Active ◽  
The Stability ◽  
Physical And Chemical

Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.

scholarly journals FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
I. Tsykhanovska ◽  
A. Alexandrov ◽  
T. Lazarieva
Keyword(s):  
Foam Stability ◽  
Aqueous Suspension ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Properties ◽  
Technological Potential ◽  
Polyphase Structure ◽  
Confectionery Products ◽  
The Stability

Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resource- and energy- saving, to increase the stability of the heterogeneous dispersed system, and to improve the quality of finished products. In this respect, applying food additives of the nanometer range in technology looks very promising due to their unique physicochemical parameters and their many functional and technological properties. In the paper, it is suggested to solve the problem of stabilising the polyphase structure of whipped confectionery products and to form their quality by using the food additive Magnetofood based on ferrous and ferric oxides (FeO×Fe2O3). Magnetofood is  ultrafine  powder  with a  particle  size of ~80 nm. It has a high functional and technological potential: large specific surface and a set of useful properties (the additive is surface- active, with complex-forming, sorption, and stabilising properties). This allows us to recommend Magnetofood as an additive with a complex action to improve the quality and extend the shelf life of sugar confections like fruit paste and fruit jelly products, in particular, white and pink marshmallows. It has been found that addition of Magnetofood in the form of an aqueous suspension at the stage of swelling and dissolution of the gelling agent improves the shape and consistency, reduces the density of the foam structure by 1.12–1.15 times, reduces the amount of gelling agent by 10–12% for agar and by 7–9%  for pectin, increases the mechanical strength of marshmallows by 11.5–12.6% for agar and by 8.2-9.1% for pectin. Besides, the foaming ability of egg white increases by 1.14-1.4 times (with constant foam stability (99±1)% due to the stabilising effect of Magnetofood nanoparticles), and the thixotropic property of the gel structure becomes 1.4–1.5 times as much

scholarly journals INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 14-17 ◽  
Author(s):  
V. V. Eveleva ◽  
T. M. Cherpalova
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Mass Fraction ◽  
Food Additives ◽  
Food Products ◽  
Optimal Level ◽  
Food Additive ◽  
Life Extension ◽  
Wheat Bread ◽  
Included Trial

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

scholarly journals FORMULATION, CHARACTERIZATION, AND DETERMINATION OF THE DIFFUSION RATE STUDY OF ANTIOXIDANT SERUM CONTAINING ASTAXANTHIN NANOEMULSION

2021 ◽  
pp. 200-204
Author(s):  
LUSI NURDIANTI ◽  
RISNA CLARA ◽  
HENDY SUHENDY ◽  
FAJAR SETIAWAN ◽  
KENI IDACAHYATI
Keyword(s):  
Diffusion Rate ◽  
Topical Administration ◽  
Storage Conditions ◽  
Stability Study ◽  
Gelling Agent ◽  
Rate Study ◽  
Antioxidant Characteristics ◽  
The Stability ◽  
Physical And Chemical ◽  
And Diffusion

Objective: Astaxanthin is one of the natural carotenoids with strong antioxidant characteristics which is widely used in skin care. The aim of this study was developed to formulate and characterize the antioxidant serum containing astaxanthin nanoemulsion and the diffusion rate studies using diffusion Franz method. Methods: Astaxanthin nanoemulsion (As-NE) was prepared by using the self-nanoemulsifying method, followed by incorporation into serum preparation with the using carbomer as a gelling agent. Evaluation of serum As-NE was performed by physical, chemical characterizations and diffusion assay. Stability study was carried out in both accelerated (temperature of 40±2 °C/75±5%RH) and non-accelerated (at ambient temperature) conditions. Results: These results suggest that antioxidant serum As-NE had good physical and chemical characteristics that are suitable for topical administration. Conclusion: For the study of diffusion and stability under different storage conditions, it was proven that antioxidant serum As-NE form was packed in a carbomer as a gelling agent that could enhance the stability and diffusion rate of the astaxanthin.

scholarly journals Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 293 ◽  
Author(s):  
Marlena Pielak ◽  
Ewa Czarniecka-Skubina ◽  
Artur Głuchowski
Keyword(s):  
Citric Acid ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Food Additives ◽  
Sensory Profile ◽  
Gelling Agent ◽  
Steviol Glycosides ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Physical And Chemical

The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

Antimicrobial Edible Films and Coatings

2004 ◽  
Vol 67 (4) ◽  
pp. 833-848 ◽  
Author(s):  
ARZU CAGRI ◽  
ZEYNEP USTUNOL ◽  
ELLIOT T. RYSER
Keyword(s):  
Shelf Life ◽  
Antimicrobial Agents ◽  
Food Additives ◽  
Wheat Gluten ◽  
Edible Films ◽  
Packaging Materials ◽  
Wide Range ◽  
Materials Research ◽  
Corn Zein ◽  
Yeasts And Molds

Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

scholarly journals Designing Formulation for Aerated Desserts for the HoReCa Field

2021 ◽  
Vol 5 (1) ◽  
pp. 47-60
Author(s):  
Maria Oliinyk ◽  
Nadya Dzyuba ◽  
Victoria Stepanova
Keyword(s):  
Amino Acid ◽  
Shelf Life ◽  
Protective Action ◽  
Food Products ◽  
Food Additive ◽  
The Body ◽  
Biological Value ◽  
Wide Range ◽  
Human Need ◽  
General Technical

Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products, therefore it is important to develop health-promoting food products. Among the wide range of food products, whipped dessert products are in great demand among consumers. The work is devoted to the development of formulation for aerated desserts, namely mousses of protective action, which have pronounced ergogenic properties that can increase efficiency, accelerate recovery, protect the body from stress. When developing the composition of mousses, we paid considerable attention to the study of the nutrient composition of the raw material, its changes during the technological processes of product development. The devepoled mousse formula includes the food additive collagen hydrolyzate the functional property of which is the renewal of intra-articular fluid and the construction of cartilage. Also, the collagen hydrolyzate promotes collagen production and can also be used to prevent the development of degenerative conditions of the musculoskeletal system. Objective. We aimed to design formulations for the production of protective mousses with the optimal ratio of basic nutrients and by supplementation with an additional component – collagen hydrolyzate – to increase the nutritional and biological value of finished products, as well as to expand the range of health food products, in particular aerated desserts. Methods. We optimized the mousses formulation taking into account the recommendations for the daily human need for the main macronutrients using mathematical modeling employing MS Excel. The qualitative and quantitative composition of microbiota during storage were analysed in accordance with DSTU 4503:2005 "Cheese products. General technical conditions". The organoleptic evaluation was performed using the sensory method on indicators according to DSTU 3718:2007 "Food concentrates. Sweet dishes, jellies, mousses, puddings, milk concentrates. General technical conditions". High-performance liquid chromatography was used to determine the micronutrient content. Results. We analysed such indicators of mousses as amino acid score and macronutrient content. The study of the amino acid composition showed that the consumption of 100 g of mousses "Cream-cheese" and "Strawberry" satisfies the daily human need in valine by 12.97% and 5.93% respectively. The developed products have a high content of all essential for the human body micronutrients, namely sulfur, calcium, phosphorus and potassium. We found that the shelf-life of mousses is 5 days at the temperature of 5 ± 1 °C in a glass container. Such microorganisms as bacteria of the Escherichia coli group, Staphylococcus aureus, Salmonella spp. were not detected during the entire shelf-life, that meets the requirements of regulatory documents and indicates the sanitary cleanliness and safety of the products. We have experimentally established the rational amount of collagen hydrolyzate food additive that is 3% by weight of the prescription composition of the product. Conclusions. We developed the mousse formulations comprised the supplement of a food additive of collagen hydrolyzate, which made it possible to obtain products balanced in biological value and with improved consumer properties, taking into account the norms for a person's daily need for basic macronutrients. We obtained products of high consumer quality and biological value by supplementation the recipe composition with a collagen hydrolyzate.

scholarly journals Preparation and Characterization of Palm-based Sodium Carboxymethyl Cellulose for Application in Food Additive

2021 ◽  
Vol 11 (5) ◽  
pp. 13053-13063
Keyword(s):  
Oil Palm ◽  
High Purity ◽  
Carboxymethyl Cellulose ◽  
Food Additives ◽  
Food Additive ◽  
Raw Material ◽  
Alkali Concentration ◽  
Empty Fruit Bunches ◽  
Wide Range

In this study, α-Cellulose extracted from oil palm empty fruit bunches (OPEFB) was used as the raw material for producing different grade carboxymethyl cellulose (CMC). For the conversion into carboxymethyl cellulose, the α-cellulose was subjected to an etherification process, using sodium hydroxide and monochloroacetic acid (MCAA), with isopropanol as a supportive medium. The calculated CMC yield from cellulose ranged from 115.43% to 149.35%. The results indicated that the concentration of NaOH did affect the properties of produced CMC. At higher concentrations of alkali, NaOH reacts with sodium monochloroacetate to form sodium glycolate, which leads to low purity of CMC produced. CMC's purity was increase with increasing the alkali concentration from 25 to 30% of NaOH and then decreased slightly. At a low concentration of 25 % of NaOH solutions, the DS value is higher, while the DS value decreases when the NaOH concentration increases to 35 %. The produced CMC was having a wide range of viscosity depend on temperature and CMC concentration. These optimization factors allowed CMC high purity, providing plenty of opportunities for its multi-application and could be exploited as food additives.

Minerals control phosphorus solubility in long-term-cultivated calcareous soils

Soil Research ◽  
2017 ◽  
Vol 55 (2) ◽  
pp. 182 ◽  
Author(s):  
Mohsen Jalali ◽  
Mahdi Jalali
Keyword(s):  
Crop Production ◽  
Calcareous Soils ◽  
Chemical Properties ◽  
Dicalcium Phosphate ◽  
Equilibration Time ◽  
Soil P ◽  
Wide Range ◽  
The Stability ◽  
Physical And Chemical

Little information is available on phosphorus (P) solubility in long-term cultivated calcareous soils. Improved characterisation of P-containing minerals and soil P species in calcareous soils leads to better management of crop production, water quality and soil quality. In this study, we investigated the solubility relationships of P for 20 surface-soil samples from Hamedan, western Iran, with a wide range of physical and chemical properties. Two equilibration times (0.5 and 168h) were used to evaluate the effect of equilibration times on P activities. We observed up to 67% decrease in mean P concentration when equilibration time was increased from 0.5 to 168h. Solubility diagrams support the stability of hydroxyapatite with 0.5h equilibration and hydroxyapatite and β-tricalcium phosphate with 168h equilibration. Geochemical modelling predicted that dicalcium phosphate, dicalcium phosphate dihydrate and magnesium-P minerals would be unstable and thus would gradually dissolve and supply P in solution in these calcareous soils. The information obtained can be used to predict the behaviour of P and its availability for agricultural crops in calcareous soils.

scholarly journals SHELF LIFE PREDICTION OF DIAGNOSTIC FLUORESCENT TULAREMIA DRY IMMUNOGLOBULINS

2019 ◽  
pp. 56-60
Author(s):  
O.L. Startseva ◽  
S.A. Kurcheva
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Medical Product ◽  
Shelf Life Prediction ◽  
The Stability ◽  
Physical And Chemical

We described the results of studying the stability of the main indicators of medical product quality for in vitro diagnostics - diagnostic fluorescent tularemia dry immunoglobulins RIF-Tul-StavNIPCHI, developed on the basis of Stavropol Anti-Plague Institute of Rospotrebnadzor to justify the shelf life and recommended storage conditions when used on a real scale time and accelerated research methods. At the same time, one of the main criteria for the study of stability is its study during sample storage not only in the primary packaging of an industrial output, but also after the first opening of the package, during the use period of the reconstituted preparation. On the basis of data obtained in both long-term and accelerated trials, a shelf life of three years is recommended. It was experimentally proved that during this period of time, the quality indicators of the drug remain at a level one that complies with the requirements of technical and operational documentation. In the course of application the recovered product demonstrates stability of its biological and physical-and-chemical properties within 5 days at a storage temperature of 2 to 8°С.

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