scholarly journals Using Secondary Fish Raw Materials to Produce Gerodietic Food Products

2022 ◽  
Author(s):  
Elena N. Kharenko ◽  
Ekaterina S. Belomyttseva
Keyword(s):  
Social Factors ◽  
Protein Intake ◽  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
The Elderly ◽  
Natural Food ◽  
Age Related ◽  
Orange Color ◽  
By Products

Elderly people frequently experience a decrease in body weight, associated primarily with a decrease in protein intake, for a variety of reasons, including social factors. In this regard, the consumption of liquid food rations enriched with watersoluble protein hydrolysates is the simplest solution to the problem of providing people with sufficient protein intake. Development of methods for the manufacture of fish and cereal-based products is promising due to the possibility to simulate the composition of a certain nutritional compound for functional consumption by various population groups. Our task was to substantiate the parameters and components for creating a product for gerodietic use. The development of the technology included the following stages: preparation of ingredients, such as cereal filler, by-products from herring cutting, natural food coloring, vegetable oil, table salt and water; their mixing; heat treatment; cooling and packaging. The finished product has a light orange color, characteristic of natural pollock roe, and a pleasant fishy smell; the ”fish eggs” are easily separated from each other. New types of gerodietic products make it possible to increase the nutritional and biological value of the diet of the elderly, as well as to inhibit the development of age-related pathological changes. Keywords: Secondary Raw Materials, Functional Foods, Gerodietic Food Products

The Relationship between Diet and Frailty in Aging

2020 ◽  
Vol 20 (9) ◽  
pp. 1373-1382
Author(s):  
Lucia Gimeno-Mallench ◽  
Elisa Sanchez-Morate ◽  
Sergi Parejo-Pedrajas ◽  
Cristina Mas-Bargues ◽  
Marta Inglés ◽  
...  
Keyword(s):  
Protein Intake ◽  
Functional Foods ◽  
Elderly Population ◽  
The Elderly ◽  
Health Span ◽  
Nutritional Interventions ◽  
Balanced Diet ◽  
Age Related ◽  
Stress Energy ◽  
The Relationship

The increase in lifespan in the 20th century entails an increase in the elderly population. This brings a new challenge for society, causing people to have physical and mental limitations caused by age-related diseases, such as frailty. Frailty is clinically characterized by multisystem pathophysiological processes, such as chronic inflammation, immune activation, dysregulation of the musculoskeletal and endocrine systems, oxidative stress, energy imbalances, mitochondrial dysfunction, and sarcopenia. The elderly should consume energy in amounts close to those in what is currently accepted as a balanced diet. However, an increase in protein intake may be recommended for elderly people as long as there is no kidney damage. This increase could help fight the loss of muscle mass associated with age. Additionally, vitamin and mineral intakes are often insufficient in their diets. Therefore, the diet should be adapted not only to their age, but also to the pathologies associated with aging. Through these measures, we can reduce the prevalence of comorbidity and thereby increase health span. Therefore, both physical and nutritional interventions, including functional foods and nutraceuticals, should be taken into account.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals FORMATION OF THE DOMESTIC MARKET OF LACTOSE-FREE AND LOW-LACTOSE DAIRY PRODUCTS

2021 ◽  
Vol 38 (2) ◽  
pp. 33-43
Author(s):  
YUDINA Tetiana ◽  
SERENKO Anton
Keyword(s):  
Dairy Products ◽  
New Technologies ◽  
Raw Materials ◽  
Food Products ◽  
Raw Milk ◽  
World Market ◽  
Domestic Market ◽  
Natural Food ◽  
Resource Saving ◽  
Complete Collection

Background. The problem of lactose intolerance is becoming widespread, especially in Ukraine it affects 15–35 % of the population. Dairy products are a valuable source of essential nutrients, that’s why it is impossible to completely rule out them from the diet. To solve this problem, it is important to develop technology for dairy products that are free of lactose or with reduced content. The aim of thework is to analyze the world market of low-lactose dairy products and to identify the factors which influence on the formation of such a market in Ukraine. Materials and methods. The subject of the study is the market segment of lactose-free and low-lactose dairy products. Methods of analysis and synthesis, statistical methods of evaluation, scientific generalization and comparison of data are used. Results. The formation of a healthy food market is characterized by gro­wing demand for special food products with regulated nutrient composition, in particular for dairy products, lactose-free or with its reduced content. However, in Ukraine, this market is still in its infancy. Today in country there are 160 units of lactose-free and low-lactose dairy pro­ducts. The volume of imported products in the general range is 68.13%. Kefir and sour cream have the largest share in the formation of the domestic market of low- and lactose-free dairy products, and domestic yogurts have the smallest part. Therefore, the saturation of the market with domestic yogurt, free of lactose, or with its reduced content, is an important area of the development of the Ukraine’s dairy industry. The restriction of natural food resources negatively affects the formation of the domestic market of low-lactose dairy products. In 2020, milk production decreased by about 7 %, due to the unstable economic situation caused by quarantine restrictions in the context of the COVID-19 pandemic. That’s why today the problem of complete collection and rational use of secondary raw milk in the production of food products dominates., especially dairy products of the "free-from" category. Conclusion. The need to create new technologies for low-lactose dairy products using local bioavailable raw materials is essentially due to their high demand and a narrow range of domestic products. The priority directions of development of the domestic market of low-lactose and lac­tose-free dairy products are offered in the context of the state policy of introduction of resource-saving and increase of volumes of high-quality production of domestic production.

scholarly journals Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

2020 ◽  
Vol 12 (21) ◽  
pp. 8997
Author(s):  
Massimo Lucarini ◽  
Antonio Zuorro ◽  
Gabriella Di Lena ◽  
Roberto Lavecchia ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Secondary Raw Materials ◽  
Marine Food ◽  
By Products

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

scholarly journals Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants

2020 ◽  
Vol 176 ◽  
pp. 03019
Author(s):  
Marina Shkolnikova ◽  
Olga Chugunova ◽  
Svetlana Ivanova
Keyword(s):  
High Performance ◽  
Raw Materials ◽  
Vaccinium Myrtillus ◽  
Raw Material ◽  
Natural Food ◽  
Food Colorant ◽  
Anthocyanin Pigments ◽  
By Products

Many recent researches in vitro and in vivo proved the large therapeutic potency of non-toxic anthocyans in anti-inflammatory, anti-infective, anti-oxidative actions. Anthocyanin is a natural phenolic colorant approved in many countries. A reason why the world market of natural food colorants is reduced is because fruit and berry raw materials are expensive. Yet the fruit and berry raw materials are extracted with significant losses and by-products. This constitutes around 23-45% of the whole amount of berries processes in the Russian Federation. Thus, a priority direction of the food industry is a development of technologies allowing to use precious berry pomace with high bioactive compounds, i.e. anthocyans, organic acids, pectin. The aim of the research is to extract food colorant from the pomace of Vaccínium myrtíllus and Vaccínium vítis-idaéa to identify individual anthocyanin pigments. The food safety and composition of the pomace of Vaccinium myrtillus and Vaccinium vitis-idaea as raw material for food colorant extraction were found. Individual anthocyanin pigments of anthocyanin extracts were identified through the method of high-performance liquid chromatography. Cyanidin-3-galactoside was found in the extracts of berries (85,6 %) and pomaces (81,2%) of Vaccinium vitis-idaea. Fifteen compounds were identified in the extracts of Vaccinium myrtillus. The major ones were delphinidin-3-glucoside (13,4 %), delphinidin-3-galactoside (12,4 %), and cyanidin-3-glucoside for the fresh berries. As for the pigments of its pomaces, they were delphinidin-3-glucoside (15,3 %), delphinidin-3-galactoside (14,7 %), and delphinidin-3-arabinoside (10,5 %). Hence, there are more anthocyanin pigments in the extracts of pomaces, than in those of the fresh berries with identical compounds – 24,7 % more for Vaccinium myrtillus and 11,1 % more for Vaccinium myrtillus. The possibility to extract anthocyanin pigments from by-products of the local fruit and berry raw materials – i.e. of Vaccinium myrtillus and Vaccinium vitis-idae ones – and identify them is discussed.

scholarly journals Daily Leucine Intake Is Positively Associated with Lower Limb Skeletal Muscle Mass and Strength in the Elderly

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3536
Author(s):  
Manoel E. Lixandrão ◽  
Igor Longobardi ◽  
Alice E. Leitão ◽  
João V. M. Morais ◽  
Paul A. Swinton ◽  
...  
Keyword(s):  
Muscle Strength ◽  
Muscle Mass ◽  
Protein Intake ◽  
The Elderly ◽  
Quadriceps Muscle ◽  
Future Research ◽  
Older Individuals ◽  
Cross Sectional ◽  
Anabolic Resistance ◽  
Age Related

Higher daily protein intake, with an emphasis on leucine content, is thought to mitigate age-related anabolic resistance, potentially counteracting age-related morphological and functional declines. The present study investigated potential associations between total daily leucine intake and dependent variables, including quadriceps muscle cross-sectional area (CSA) and maximum dynamic muscle strength (1-RM) in a cohort of healthy free-living older individuals of both sexes (n = 67; 34/33 men/women). Participants performed three 24 h dietary recalls and underwent a magnetic resonance imaging exam followed by 1-RM tests. Our results demonstrate moderate associations between total daily leucine and both quadriceps CSA (r = 0.42; p = 0.004) and 1-RM (r = 0.45; p = 0.001). Furthermore, our exploratory biphasic linear regression analyses, adjusted for sex, age, and protein intake relative to body weight, revealed a plateau for daily leucine intake and muscle mass and muscle strength (~7.6–8.0 g·day−1) in older adults. In conclusion, we demonstrated that total daily leucine intake is associated with muscle mass and strength in healthy older individuals and this association remains after controlling for multiple factors, including overall protein intake. Furthermore, our breakpoint analysis revealed non-linearities and a potential threshold for habitual leucine intake, which may help guide future research on the effects of chronic leucine intake in age-related muscle loss.

The Biological Clock and Sleep in the Elderly

2006 ◽  
Vol 19 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Myriam Juda ◽  
Mirjam Münch ◽  
Anna Wirz-Justice ◽  
Martha Merrow ◽  
Till Roenneberg
Keyword(s):  
Circadian Rhythms ◽  
Biological Clock ◽  
The Elderly ◽  
Early Morning ◽  
Behavioral Changes ◽  
Older Age ◽  
Age Related ◽  
Theoretical Considerations ◽  
Sleep Difficulties ◽  
Circadian Biology

Abstract: Among many other changes, older age is characterized by advanced sleep-wake cycles, changes in the amplitude of various circadian rhythms, as well as reduced entrainment to zeitgebers. These features reveal themselves through early morning awakenings, sleep difficulties at night, and a re-emergence of daytime napping. This review summarizes the observations concerning the biological clock and sleep in the elderly and discusses the documented and theoretical considerations behind these age-related behavioral changes, especially with respect to circadian biology.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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