scholarly journals THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT

2018 ◽  
Vol 6 ◽  
pp. 33-40
Author(s):  
Raisa Pavlyuk ◽  
Viktoriya Pogarska ◽  
Vadym Pavlyuk ◽  
Aleksey Pogarskiy ◽  
Iuliia Kakadii ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Ice Cream ◽  
Sea Buckthorn ◽  
New Method ◽  
Soluble Form ◽  
Free Form ◽  
Fresh Vegetables ◽  
Vegetables And Fruits ◽  
Coloring Agents

The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity. The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.

scholarly journals DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

2019 ◽  
Vol 3 ◽  
pp. 54-60
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Kateryna Balabai ◽  
Aleksey Pogarskiy ◽  
Tetyana Stukonozhenko ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
New Method ◽  
Cottage Cheese ◽  
Prolonged Storage ◽  
Sour Milk ◽  
Vegetable Raw Materials ◽  
Coloring Agents ◽  
Storage Term

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

scholarly journals DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES

2019 ◽  
Vol 6 ◽  
pp. 44-49
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Aleksey Pogarskiy ◽  
Ekaterina Dudnyk ◽  
Svitlana Loseva
Keyword(s):  
Raw Materials ◽  
Production Method ◽  
New Method ◽  
Human Organism ◽  
New Production ◽  
Complete Inactivation ◽  
Fresh Vegetables ◽  
Coloring Agents ◽  
High Degree ◽  
Β Carotene

The aim of the work is to develop the new production method of healthful cryofrozen nanoadditives of chlorophyll-containing vegetables (CCV) in the nanosize form, using liquid and gas-like nitrogen with a high degree of chlorophyll preservation, without losses at defrost and without synthetic admixtures. The new method is based on using cryogenic “shock” freezing and low-temperature comminution as an innovation. Their joint use is accompanied by cryodestruction and cryomechanochemistry processes. The offered method gives a possibility not only to preserve chlorophylls, carotenoids and other BAS of initial raw materials, but also to transform hidden forms of BAS, bound with biopolymers, in free more completely. Chlorophyll-containing vegetables were used as raw materials: spinach leaves, verdure of celery and parsley. There is offered and developed the new production method of healthful cryofrozen nanoadditives of CCV, allowing not only to preserve chlorophyll, β-carotene and other BAS of initial raw materials, but also to release their hidden, inactive forms more fully. The last ones are bound in fresh CCV in nanoassociates and nanopolymers. At getting cryofrozen additives, there takes extraction (or release) of BAS into the free nanoform, easily assimilated by the human organism. It is established, that fresh CCV contain 3.0…3.5 times more bound inactive chlorophyll, than free one. It is established, that the use of the new method of processing CCV in cryofrozen additives at cryogenic “shock” freezing to temperature within a product –35…–40 °С and fine-dispersed comminution result in the high degree of releasing hidden forms of chlorophylls and other BAS from vegetables. Their mass share is 2.5…3.5 times more than in fresh vegetables. At developing the new method of getting cryofrozen additives, the essential amount of hidden (bound) forms of chlorophylls and other BAS in CCV were discovered – hidden reserves of raw materials, unknown to the scientific community. It is established, that the storage term of obtained cryofrozen additives of CCV is 12 months, during which chlorophyll is fully preserved. At the same time it is demonstrated, that at defrost of additives with CCV, losses of chlorophyll and other BAS are not observed. There are also studied enzymatic processes at CCV cryoprocessing, especially the activity of oxidizing enzymes (peroxidase and polyphenol oxidase) that influence a preservation degree of chlorophyll and other BAS. It is established, that at freezing CCV to –18 °С in a product, inactivation of oxidizing enzymes doesn’t take place. At that at further defrost of CCV, there takes place the increase of enzymatic activity in 1.4…1.5 times, comparing with fresh chlorophyll-containing vegetables. It is established, that at cryodestruction of CCV to –35…–40 °С there takes place the complete inactivation of oxidizing enzymes, which activity is not renewed at defrosting a product. The obtained cryofrozen additives with CCV in the nanosize form are a source of the unique complex of phytocomponents – chlorophyll, β-carotene, vitamin C, polyphenol compounds and other BAS and don’t have analogues in the world. Cryoadditives with CCV are five in one: BAS source, coloring agents, stiffeners, structure-formers and gel-formers. A green line of healthy products is developed, using cryoadditives of CCV: nanosorbets, nanobeverages, sponge cakes, sauces-dressings, cheese desserts and so on

scholarly journals Building local brand for fresh fruits and vegetables: A strategic approach aimed at strengthening the local agricultural sector

2016 ◽  
Author(s):  
David Just ◽  
Amir Heiman
Keyword(s):  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Left Wing ◽  
Political Landscape ◽  
Political Views ◽  
Strategic Approach ◽  
Fresh Vegetables ◽  
The Us ◽  
Willingness To Purchase ◽  
Vegetables And Fruits

Abstract The debate about whether to reduce import barriers on fresh produce in order to decrease the cost of living and increase welfare or to continue protecting the local agricultural sector by imposing import duties on fresh vegetables and fruits has been part of the Israeli and the US political dialog. The alternative of building a strong local brand that will direct patriotic feelings to support of the agricultural sector has been previously discussed in the literature as a non-tax barrier to global competition. The motivation of consumers to pay more for local fresh fruits and vegetables are better quality, environmental concerns, altruism, and ethnocentrism. Local patriotic feelings are expected to be stronger among national-religious consumers and weaker among secular left wing voters. This project empirically analyzes consumers’ attitude toward local agricultural production, perceptions of the contribution of the agricultural sector to society and how these perceptions interact with patriotic beliefs and socio-political variables perhaps producing an ethnocentric preference for fruits and vegetables. This patriotic feeling may be contrasted with feelings toward rival (or even politically opposing) countries competing in the same markets. Thus geo-political landscape may help shape the consumer’s preferences and willingness to purchase particular products. Our empirical analysis is based on two surveys, one conducted among Israeli shoppers and one conducted among US households. We find strong influences of nationalism, patriotism and ethnocentrism on demand for produce in both samples. In the case of Israel this manifests itself as a significant discount demanded for countries in conflict with Israel (e.g., Syria or Palestine), with the discount demanded being related to the strength of the conflict. Moreover, the effect is larger for those who are either more religious, or those who identify with right leaning political parties. The results from the US are strikingly similar. For some countries the perception of conflict is dependent on political views (e.g., Mexico), while for others there is a more agreement (e.g., Russia). Despite a substantially different religious and political landscape, both right leaning political views and religiosity play strong roles in demand for foreign produce. 

scholarly journals HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6403
Author(s):  
Ana Miklavčič Višnjevec ◽  
Paul W. Baker ◽  
Kelly Peeters ◽  
Matthew Schwarzkopf ◽  
Dominik Krienke ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Food Processing ◽  
Crude Protein ◽  
Fruits And Vegetables ◽  
Daily Intake ◽  
Compositional Analysis ◽  
Fresh Vegetables ◽  
Vegetables And Fruits ◽  
Phenolic Acid Derivatives ◽  
Derivatives Of

The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.

scholarly journals The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials

2021 ◽  
Vol 82 (4) ◽  
pp. 163-168
Author(s):  
O. S. Rudenko ◽  
M. A. Pesterev ◽  
N. B. Kondratiev ◽  
M. A. Taleysnik ◽  
A. E. Bazhenova
Keyword(s):  
Water Activity ◽  
Raw Materials ◽  
Control Sample ◽  
Initial Water ◽  
Organoleptic Characteristics ◽  
Mass Spectrometric Detector ◽  
Fresh Vegetables ◽  
The Creation ◽  
Reducing Substances ◽  
Vegetables And Fruits

One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved.

scholarly journals ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS

2018 ◽  
Vol 4 ◽  
pp. 20-27
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Oleksander Cherevko ◽  
Vadym Pavliuk ◽  
Ludmila Radchenko ◽  
...  
Keyword(s):  
Raw Materials ◽  
Active Form ◽  
Cryogenic Liquid ◽  
Biologically Active ◽  
New Method ◽  
Deep Processing ◽  
Healthy Nutrition ◽  
Fresh Vegetables ◽  
Vegetable Raw Materials

The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form. For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation. There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues. The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables. Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).

scholarly journals Design and implementation of smart and automatic oven for food drying

2021 ◽  
Vol 54 (3-4) ◽  
pp. 396-407
Author(s):  
Mehmet Tümay ◽  
Halil Murat Ünver
Keyword(s):  
Moisture Content ◽  
Real Time ◽  
Fruits And Vegetables ◽  
Total Duration ◽  
Drying Process ◽  
Drying Time ◽  
Fresh Vegetables ◽  
System Solution ◽  
Drying Model ◽  
Vegetables And Fruits

Fruits and vegetables ripen at certain times of the year and must be ripe for consumption. However, in the short-term ripening period, some of the fresh vegetables and fruits that are more than the consumable amount deteriorate before they can be consumed. Picking up fruits and vegetables when they are ripe and drying the surplus for later use is the most common storage method. In recent years, where technology has developed rapidly, instead of drying in the sun, solutions are produced in which the drying processes are managed automatically by using the drying kinematics of the products. The most recent techniques manage the drying process by measuring the weight of the wet and dried products during heating. Also, different types of ovens such as microwave ovens are tried to increase the efficiency of the drying process. These are rather complex solutions. In this study, a smart system that manages the drying process in real-time by using the humidity in the environment instead of weight together with the drying kinematics of the product is designed. So the complexity of the system is simplified. Also, the total duration of the drying process is exactly estimated by using the moisture content in the environment and the drying model of the product. In the study, firstly, data on the drying stage were collected with the experiments made for each product. These data were processed in a Matlab environment and a drying model with a curve fitting method was developed for each product. The drying models developed in the study were loaded into the processor of the smart oven and the entire drying process was managed in real-time. With the developed system solution, when the process is started, the drying time is estimated according to the amount processed and the type of product, and the drying time of the drying process is estimated by using the moisture content in the environment and the drying model of the product. In this way, pre-drying and post-drying stages can be planned.

scholarly journals SMOKING STATUS AND NUTRITION TYPE OF ADULT POPULATION: VARIETY OF MEALS. RESULTS FROM THE ESSE-RF STUDY

2018 ◽  
pp. 131-140 ◽  
Author(s):  
N. S. Karamnova ◽  
S. A. Shalnova ◽  
A. D. Deev ◽  
V. I. Tarasov ◽  
Yu. A. Balanova ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Smoking Status ◽  
Adult Population ◽  
Red Meat ◽  
Female Population ◽  
Fresh Vegetables ◽  
Representative Selection ◽  
Vegetables And Fruits ◽  
And Behavior ◽  
Selection Of

Smoking influences nutrition type and food-related behavior of the smokers.Aim. To evaluate the specifics of adult population of Russian Federation nutrition type according to smoking status.Material and methods. Analysis was done on the representative selection of nonorganized male and female population, age 25-64 y. o. (n=22258, of those males 8519, females 13698) from 13 regions of Russia. Response about 80%. Nutrition character was assessed by the rates of food items consumption with quantitative assessment in several units. Smoking status was assessed with questionnaire with selection to the groups: non-smokers, past smokers, current smokers.Results. Most prominent differences were found on the intake of fresh vegetables and fruits, of curd, cheese, red meat, sausages, pastry and behavior of adding salt to cooked meals. In comparison with the smokers, non-smokers do more often take curd — by 38%, vegetables and fruits — by 30%, and rarer — red meat, by 25%, and sausages, by 21%; they add salt rarer — by 26%. However, pastry and sweets they eat more commonly, by 19%. With the quittance from smoking, there is increase of curd in the meals by 20%, fresh fruits and vegetables by 19%, and decrease of adding salt behavior by 26%, as by 17% — consumption of sausages and by 11% — high fat dairy (sour cream and cream). Sweets and pastry are consumed only 8% more, that distinguishes the model as healthier and more protective against NCD.Conclusion. Smoking influences negatively food related behavior, shaping the character  of nutrition with higher intake of meat and sausages, saltings and adding salt behavior, lower consumption of vegetables and fruits, that should be considered in prevention events.

scholarly journals Enhanced Removal of a Human Norovirus Surrogate from Fresh Vegetables and Fruits by a Combination of Surfactants and Sanitizers

2011 ◽  
Vol 77 (14) ◽  
pp. 4829-4838 ◽  
Author(s):  
Ashley Predmore ◽  
Jianrong Li
Keyword(s):  
Fruits And Vegetables ◽  
Tap Water ◽  
Fresh Produce ◽  
Sodium Dodecyl ◽  
Virus Titer ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Log Reduction ◽  
Fresh Vegetables ◽  
Vegetables And Fruits

ABSTRACTFruits and vegetables are major vehicles for transmission of food-borne enteric viruses since they are easily contaminated at pre- and postharvest stages and they undergo little or no processing. However, commonly used sanitizers are relatively ineffective for removing human norovirus surrogates from fresh produce. In this study, we systematically evaluated the effectiveness of surfactants on removal of a human norovirus surrogate, murine norovirus 1 (MNV-1), from fresh produce. We showed that a panel of surfactants, including sodium dodecyl sulfate (SDS), Nonidet P-40 (NP-40), Triton X-100, and polysorbates, significantly enhanced the removal of viruses from fresh fruits and vegetables. While tap water alone and chlorine solution (200 ppm) gave only <1.2-log reductions in virus titer in all fresh produce, a solution containing 50 ppm of surfactant was able to achieve a 3-log reduction in virus titer in strawberries and an approximately 2-log reduction in virus titer in lettuce, cabbage, and raspberries. Moreover, a reduction of approximately 3 logs was observed in all the tested fresh produce after sanitization with a solution containing a combination of 50 ppm of each surfactant and 200 ppm of chlorine. Taken together, our results demonstrate that the combination of a surfactant with a commonly used sanitizer enhanced the efficiency in removing viruses from fresh produce by approximately 100 times. Since SDS is an FDA-approved food additive and polysorbates are recognized by the FDA as GRAS (generally recognized as safe) products, implementation of this novel sanitization strategy would be a feasible approach for efficient reduction of the virus load in fresh produce.

scholarly journals DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS

2016 ◽  
Vol 4 ◽  
pp. 49-56
Author(s):  
Raisa Pavlyuk ◽  
Viktoriya Pogarska ◽  
Olga Yurieva ◽  
Lidia Skripka ◽  
Tatyana Abramova
Keyword(s):  
Amino Acids ◽  
Raw Material ◽  
New Method ◽  
Soluble Form ◽  
Free Form ◽  
Human Organism ◽  
Deep Processing ◽  
Complex Action ◽  
Protein Molecules ◽  
Cheese Products

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form. The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass. It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described. It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously. The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described. The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.

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