Nutraceuticals in food and pharmacy. A Review

The increase in consumer awareness about food and health has led to an increase in the demand for food containing biologically active compounds, especially antioxidants, which can help the human body fight the oxidative stress. Many unconventional or new sources of antioxidants have been discovered, which is a priority not only for food, but also for the pharmaceutical industry. It has been shown that not only raw materials, but also waste from fruit and vegetable processing contains valuable molecules, such as: proteins, essential amino acids, antioxidants, dietary fibers, natural pigments, or aromatic compounds, that can be extracted, purified and modernized in food products or pharmaceuticals with added value. This is the basis of huge potential of not only plant and biotechnology raw materials, but also food waste for the use as a source of antioxidants.

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ACCUMULATION AND DISTRIBUTION OF BIOLOGICALLY ACTIVE SUBSTANCES IN RAW MATERIALS OF SOME TAXA OF THE GENUS PAEONIA L.

chemistry of plant raw material ◽

10.14258/jcprm.2019044792 ◽

2019 ◽

pp. 269-278

Author(s):

Antonina Anatol'yevna Reut ◽

Svetlana Galimullovna Denisova ◽

Kira Aleksandrovna Pupykina

Keyword(s):

Amino Acids ◽

Elemental Composition ◽

Raw Materials ◽

Absorption Spectrometry ◽

Essential Amino Acids ◽

Botanical Garden ◽

Biologically Active ◽

Research Centre ◽

Plant Raw Materials ◽

Calcium Phosphorus

The main purpose of the article was to study the content of the biochemical composition of different raw materials (flowers, leaves, stems, roots) of some representatives of the genus Paeonia L. (species ‒ P. peregrina Mill., P. officinalis L., P. lactiflora Pall., P. delavayi Franch., varieties ‒ Mechta S.P. Koroleva, Olga Kravchenko, Polyarnik 8, Sabantuy), introduced and grown on the basis of the South-Ural Botanical Garden-Institute of Ufa Federal Research Centre of Russian Academy of Sciences for further use as a new source of medicinal plant raw materials. The presence of amino acids was determined by the amino acid analyzer AAA-339 (HSSR), elemental composition ‒ by atomic absorption spectrometry. As a result of commodity analysis found that the leaves of paeony in maximum quantities accumulate ascorbic acid and starch; in the roots – sugar; in the stems – fiber; in flowers – carotenoids and protein. The study of the elemental composition of paeony showed that the P. peregrina quantitative content of calcium, phosphorus, iron, copper, manganese is superior to other types of peony; among the varieties, the maximum values of sodium, calcium, copper and iodine were noted in Olga Kravchenko. The presence of 14 amino acids, 9 of which are essential, was revealed. The maximum accumulation of amino acids is observed in the leaves of most species and in the stems of varieties of paeony. The amount of essential amino acids is 2.51–4.88 mg/%, the sum of all amino acids is 5.96–9.46 mg/%, which reflects the biological value of the objects of study.

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Technology of kvass using malts special processing

Food processing industry ◽

10.52653/ppi.2021.10.10.011 ◽

2021 ◽

pp. 34-37

Author(s):

Юлия Юрьевна Миллер ◽

Валентина Ивановна Бакайтис ◽

Анатолий Анатольевич Орлов ◽

Татьяна Федоровна Киселева

Keyword(s):

Amino Acids ◽

Raw Materials ◽

Essential Amino Acids ◽

Biologically Active ◽

Raw Material ◽

Human Organism ◽

Barley Malt ◽

Plant Raw Materials ◽

Essential Components ◽

High Level

Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

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Content of amino acids in raw materials of somespecies of ASTERACEAE family

Fitoterapia ◽

10.33617/2522-9680-2020-3-44 ◽

2020 ◽

Vol 3 (3) ◽

pp. 44-50

Author(s):

S.M. Marchyshyn ◽

◽

L.V. Slobodianiuk ◽

R.Yu. Basaraba ◽

N.А. Hudz ◽

...

Keyword(s):

Amino Acids ◽

High Performance Liquid Chromatography ◽

Free Amino ◽

High Performance ◽

Raw Materials ◽

Essential Amino Acids ◽

Qualitative Composition ◽

Quantitative Content ◽

First Time ◽

Asteraceae Family

Keywords: amino acids; common pussytoes; yacon; stevia; golden marigolds; leaves; herb; aster family; high performance liquid chromatography. For the first time the qualitative composition was studied and the quantitative content of amino acids in the herb of common pussytoes, yacon leaves, stevia leaves, herb of golden marigolds was determined by HPLC. 17 bound and 16 free amino acids were identified in the herb of common pussytoes, in the herb of golden marigolds, yacon leaves and stevia leaves – 12 and 5, 17 and 11 and 16 and 14 amino acids, respectively. The highest content of the sum of essential and substitute amino acids is contained in the leaves of stevia; the lowest content of the sum of essential amino – in the herb of golden marigolds, the sum of essential amino acids – in the herb of common pussytoes.

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

ЗДОРОВЬЕ НАСЕЛЕНИЯ И СРЕДА ОБИТАНИЯ - ЗНиСО / PUBLIC HEALTH AND LIFE ENVIRONMENT ◽

10.35627/2219-5238/2019-318-9-40-43 ◽

2019 ◽

pp. 40-43

Author(s):

T.V. Mazhaeva ◽

S.E. Dubenko

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Protein Quality ◽

Raw Materials ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Toxic Substances ◽

Industrial Workers ◽

Regulatory Requirements ◽

Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

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Obtaining Woody Greens Enriched with L-Arginine during Forestry Management of Young Scots Pine Stands (Scientific Review)

Lesnoy Zhurnal (Forestry Journal) ◽

10.37482/0536-1036-2020-5-9-37 ◽

2020 ◽

pp. 9-37

Author(s):

E.V. Robonen ◽

◽

N.P. Chernobrovkina ◽

B.V. Raevsky ◽

A.V. Egorova ◽

...

Keyword(s):

Amino Acids ◽

Mineral Nutrition ◽

Woody Plants ◽

Free Amino ◽

Raw Materials ◽

Biologically Active ◽

Plant Raw Materials ◽

Pine Stands ◽

Active Substances ◽

Scots Pine Stands

Forests produce a huge amount of organic matter, which is a source of renewable raw materials for the production of technical, feed, food and pharmaceutical products. The logging and woodworking industry in Karelia, as in Russia as a whole, is based exclusively on stem wood. Woody greens are formed while felling ripe and over-mature stands, thinning and implementation of measures for the conservation, protection and reproduction of forests including forest stands cutting. The development of technologies for the use of woody greens is necessary for the multi-purpose utilization of the entire phytomass produced by forest plant communities. An additional economic incentive for young stands thinning and limbing, that are used to improve the quality of logs, is the ability to reduce costs or even ensure the profitability of these measures driven by the development of processing plants and the use of wastes generated during transportation: thinners, low-quality and low-value decidous wood, woody greens, that are raw materials for the production of biologically active preparations of various action. The urgent tasks are to increase the use of importsubstituting pharmaceutical substances and to search the alternative methods for producing raw materials for nutrient mixtures and feed stuff. Technologies for modifying the biochemical composition of coniferous greens, resulting in production of plant raw materials enriched with target biologically active substances, are being developed for the exploration of new plant sources. The water-soluble fraction of coniferous greens contains free amino acids, in particular L-arginine, which plays an important role in the life of animals. A promising way is to increase the free amino acids content in coniferous raw materials and change their quantitative ratio by regulation of the mineral nutrition regime of woody plants. An original scheme of additional supply of coniferous plants with nitrogen and boron is proposed in order to obtain coniferous greens enriched with L-arginine. The use of conifers as bioproducers of L-arginine and the study of its metabolism with reference to climatic factors, conditions of mineral nutrition, seasonal and daily dynamics in the natural environment, the search for ways to increase its level in organs and tissues is of current interest both on the theoretical and practical sides. Obtaining coniferous greens enriched with L-arginine will allow organizing the production of coniferous products for nutrient and pharmaceutical use. It is necessary to analyze the potential sources of raw materials taking into account their availability, costs for enriching the needles with L-arginine and product yield per unit area to assess the economic feasibility of organizing such production. A developed sequence of forestry measures will make it possible to obtain needles enriched with L-arginine, both in the process of implementing various types of forest use, and in carrying out activities aimed at increasing the productivity of forests and preserving their useful functions. Herewith, it is possible to turn costly cleaning and fertilizing of young Scots pine stands into profitable ones with additional products. Technologies of intentional changes in the chemical composition and pharmacological properties of plant raw materials obtained from woody plants will allow the development of new raw materials for biologically active substances.

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Stabilitas Santan Kelapa pada Variasi Penambahan Emulsifier Natrium Kaseinat [Stability of Coconut Milk on Various Addition of Sodium Caseinate as Emulsifier]

Buletin Palma ◽

10.21082/bp.v19n1.2018.27-32 ◽

2018 ◽

Vol 19 (1) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

Steivie Karouw ◽

Budi Santosa

Keyword(s):

Amino Acids ◽

Raw Materials ◽

Food Product ◽

Sodium Caseinate ◽

Essential Amino Acids ◽

Coconut Milk ◽

Agricultural Technology ◽

North Sulawesi ◽

Materials Used ◽

Coconut Meat

Coconut meat is a part of the coconut that has been widely used as a food product. Coconut milk is one of the products that can be processed from coconut meat. The purpose of this study is to evaluate the characteristics of coconut meat and coconut milk stability with the addition of sodium casein as emulsifier. The research was conducted from January to December 2013 at Laboratory of Indonesian Palm Crops Research Institute, Laboratory of Faculty of Agricultural Technology and Laboratory of LPPT, Gadjah Mada University, Yogyakarta and Laboratoty of Pusat Antar Universitas, IPB, Bogor. The main raw materials used are meat of Mapanget Tall coconut variety with fruit age of 11-12 months obtained from KP Kima Atas, North Sulawesi. The results showed that coconut meat of Mapanget Tall which was used as raw materials contained 15 types of amino acids and 10 of them are essential amino acids. Glutamic acid is an amino acid with the highest proportion of 1.22%, followed by arginine and tyrosine respectively 0.89% and 0.62%. Coconut milk produced on the various concentration of sodium caseinate was safe to be consumed until 28 days of storage at 8oC, which indicated by the total of microbes of 100 - 300 cfu. The results of organoleptic testing showed that coconut milk has an ordinary color to like, the aroma was usual to likes and taste was dislikes to likes. Coconut milk produced without addition of sodium casein emulsifier tends to be more stable than that of added sodium caseinate. ABSTRAKDaging buah kelapa merupakan bagian buah kelapa yang telah dimanfaatkan secara luas sebagai produk pangan. Santan kelapa merupakan salah satu produk yang dapat diolah dari daging buah kelapa. Tujuan penelitian ini yaitu mengetahui karateristik daging buah kelapa dan stabilitas santan kelapa dengan penambahan emulsifier natrium kaseinat. Penelitian dilakukan sejak bulan Januari sampai Desember 2013 di Laboratorium Pascapanen Balai Penelitian Tanaman Palma Manado, Laboratorium Teknologi Hasil Pertanian Fakultas Teknologi Pertanian dan Laboratorium LPPT, Universitas Gadjah Mada (UGM) Yogyakarta serta Laboratorium Pusat antar Universitas, Institut Pertanian Bogor(IPB), Bogor. Bahan baku utama yang digunakan yaitu buah kelapa varietas Dalam Mapanget (DMT) dengan umur buah 11-12 bulan yang diperoleh dari KP Kima Atas, Sulawesi Utara. Santan yang diperoleh dari buah kelapa DMT ditambahkan natrium kaseinat 0,6%, 0,8% dan 1,0% kemudian disimpan pada suhu 8C selama 0, 7, 14, 21, dan 28 hari. Hasil penelitian menunjukkan bahwa daging buah kelapa dari varietas Dalam Mapanget mengandung 15 jenis asam amino dan 10 di antaranya adalah asam amino esensial. Asam glutamat merupakan asam amino dengan proporsi tertinggi yaitu 1,22%, disusul arginin dan tirosin masing-masing 0,89% dan 0,62%. Santan kelapa yang dihasilkan pada variasi konsentrasi emulsifier natrium kaseinat tahan simpan 28 hari pada suhu 8oC yang ditunjukkan dengan jumlah mikroba sebanyak 100 -300 cfu sampai penyimpanan 28 hari. Hasil pengujian organoleptik menunjukkan bahwa santan kelapa memiliki warna biasa sampai suka, aroma biasa sampai suka dan rasa tidak suka sampai suka. Susu kelapa yang dihasilkan tanpa penambahan emulsifier natrium kaseinat cenderung lebih stabil dibanding yang ditambahkan natrium kaseinat

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DEVELOPMENT OF PROTEIN MODULE FORMULATION FOR PRODUCT PREVENTIVE NUTRITION

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.5-6.13 ◽

2018 ◽

Author(s):

Л.В. ЕНАЛЬЕВА ◽

Т.И. ТУПОЛЬСКИХ ◽

Д.В. РУДОЙ ◽

В.А. СЕРДЮК

Keyword(s):

Amino Acids ◽

Cardiovascular System ◽

Milk Powder ◽

Essential Amino Acids ◽

Biologically Active ◽

Active Additive ◽

Oat Flour ◽

Skimmed Milk ◽

Skimmed Milk Powder

Разработана рецептура белкового модуля для производства биологически активной добавки, способствующей восстановлению функции сердечно-сосудистой системы в постамбулаторный период. Объектом исследований был белок, полученный из овсяной и миндальной муки и сухого обезжиренного молока. Соотношение ингредиентов белкового модуля, сбалансированного по основным эссенциальным аминокислотам, – миндальной и овсяной муки и сухого обезжиренного молока составило 1 : 1,6 : 2,6 соответственно. Определены индекс растворимости белкового модуля – 98,5% и его протеолитическая активность. Установлено, что показатель протеолиза белкового модуля ниже в 1,6 раза по сравнению с аналогичным показателем белка обезжиренного молока, но в 1,2 и 1,5 раза превышает аналогичные показатели белков овсяной и миндальной муки соответственно. Самый высокий показатель протеолиза белковых систем наблюдался в течение первого часа, затем он снижался, что свидетельствует о практически полном расщеплении белка в первый час ферментативного воздействия. Результаты исследований свидетельствуют о возможности использования белкового модуля в составе биологически активной добавки. The formulation of the protein module for the production of a biologically active additive that helps to restore the function of the cardiovascular system in the post-ambulatory period is developed. The protein obtained from oat and almond flour and skimmed milk powder was the object of research. The ratio of the ingredients of the protein module, balanced by the main essential amino acids, – almond and oat flour and skimmed milk powder was 1 : 1,6: 2,6 respectively. Solubility index of protein module is 98,5%. It is established that the indicator of proteolysis protein module below 1,6 times compared to the same indicator of the protein of skimmed milk, but in 1,2 and 1,5 times exceeds that of the protein of oat and almond flour, respectively. The highest indicator of proteolysis of protein systems was observed during the first hour, then it decreased, what demonstrates almost full proteolysis in the first hour of enzymatic influence. The results of the research indicate the possibility of using the protein module as part of a biologically active additive.

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RELEVANCE OF USE OF FEED ADDITIVES BASED ON SECONDARY RAW MATERIALS OF THE FISHING INDUSTRY IN THE DIETS OF RAINBOW TROUT

Fisheries ◽

10.37663/0131-6184-2020-2-87-93 ◽

2020 ◽

Vol 2020 (2) ◽

pp. 87-93

Author(s):

Alexander Sokolov ◽

Ol'ga Dvoryaninova ◽

Olga Zemlyanukhina

Keyword(s):

Amino Acids ◽

Rainbow Trout ◽

Fish Meal ◽

Raw Materials ◽

Essential Amino Acids ◽

Feed Additives ◽

Fishing Industry ◽

Secondary Products ◽

Natural Sources ◽

Fish Diets

The most important approaches to fish diets balancing on the main nutrients are mixed fodders and feed additives (FA) management. The research has shown that the distinctive feature of the developed feed additives is a high content of amino acids, as well as polyunsaturated fatty acids and minerals. FA is one of the most valuable protein products, covering from 56,9 to 255,6 % of the daily requirement for rainbow trout in essential amino acids. Thus, in general, it is possible to consider the feed additives made from secondary products as a natural sources of proteins, minerals, and vitamins which can be used in mixed fodders production for the rainbow trout with partial or full replacement in their recipes of fish meal.

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ANALYSIS OF THE ECONOMIC STATE AND PROSPECTS FOR THE BIOTECHNOLOGY APPLICATION IN THE FISH INDUSTRY OF THE KALININGRAD REGION

Fisheries ◽

10.37663/0131-6184-2020-5-38-50 ◽

2020 ◽

Vol 2020 (5) ◽

pp. 38-50

Author(s):

Olga Mezenova ◽

A. Hoeling ◽

T. Moersel ◽

V. Volkov ◽

Natalya Mezenova ◽

...

Keyword(s):

Raw Materials ◽

Food Product ◽

Biologically Active ◽

Added Value ◽

No Production ◽

Fish Processing ◽

Marine Biotechnology ◽

Economic State ◽

Kaliningrad Region ◽

By Products

This research analyzes the economic indicators of the fishery complex of the Kaliningrad region in recent years. The introduction of modern biotechnological solutions in the fish processing sector is substantiated. At present, the industry focuses on oceanic and coastal fishing, large fish complexes are leading in fish processing. Food product groups are mainly represented by chilled and frozen semi-finished products. Among food fish products, the production of sterilized canned food predominates; in smaller quantities, preserves, salted, smoked, dried and dried fish products are produced. The fish factories practically do not process fish by-products and there is no production of fish meal. To improve the economic performance of the industry, it is promising to use innovative biotechnologies and advanced foreign experience, which allow processing the extracted raw materials with maximum added value. The Strategy for the Development of the Fisheries Industry of the Russian Federation until 2030, adopted in November 2019, outlines the prospects for the development of marine biotechnology in key segments - aquaculture, production of functional and biologically active products, processing of by-products. The article presents the volumes and problems of fish by-products processing accumulating at fish processing enterprises of the region. A complex scheme of biotechnological by-products processing with the production of valuable biologically active substances (proteins, lipids, mineral substances) is proposed. The technology and production line for the production of protein, protein-mineral and lipid preparations from secondary fish raw materials are described. A modular implementation of biotechnology in marine conditions is proposed. The economic calculation from the introduction of innovative biotechnology in the processing of secondary fat-containing fish raw materials is presented.

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