scholarly journals Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 52-59
Author(s):  
Ekaterina Pastushkova ◽  
Natalia Leiberova ◽  
Dmitry Karh
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Medicinal Herb ◽  
Model Quality ◽  
Food Ingredients ◽  
Positive Effect ◽  
Functional Purpose ◽  
Selection Of

The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.

scholarly journals Prospects for optimizing the drying process of Virginia 202 tobacco leaves

2021 ◽  
Vol 17 (1) ◽  
pp. 70-77
Author(s):  
E. Е. Ulyanchenko ◽  
N. N. Vinevskaya
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Physical Method ◽  
Cost Effective ◽  
High Energy ◽  
Drying Process ◽  
Drying Time ◽  
Apply Physical ◽  
Natural Drying

Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

scholarly journals Isoflavone Content of Kansas Soybeans

2004 ◽  
Vol 2 (4) ◽  
Author(s):  
M Swanson ◽  
M Stoll ◽  
W Schapaugh ◽  
L Takemoto
Keyword(s):  
Cancer Prevention ◽  
Estrogenic Activity ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Soybean Seed ◽  
Soybean Cultivars ◽  
Isoflavone Content ◽  
Positive Effect ◽  
Different Levels ◽  
Selection Of

Isoflavones occurring in soybean seed have been thought to have a positive effect on the health of humans, especially in cancer prevention. This positive impact may be a result of their antioxidant properties, estrogenic activity, or a combination of mechanisms. The purpose of this study was to quantify and compare different levels of isoflavones in various Kansas soybean cultivars. Seeds of four different cultivars grown in 2001 at three different locations were analyzed. There were significant differences in total and individual amounts of isoflavones across both cultivars and locations. These results demonstrated a large variation in isoflavone content in different cultivars grown in different locations, suggesting that selection of cultivar and growing location are important parameters in optimizing the isoflavone content of soybeans grown in Kansas.

scholarly journals Production of Raw Smoked Beef Products Using Lactobacilli

2021 ◽  
Author(s):  
Pavel S. Kobylyatsky ◽  
Peter V. Skripin ◽  
Yuri Z. Nasirov ◽  
Vyacheslav A. Karatunov
Keyword(s):  
Raw Materials ◽  
Binding Capacity ◽  
Control Sample ◽  
Meat Products ◽  
Fermented Milk ◽  
Point Of View ◽  
Lactobacillus Curvatus ◽  
Biochemical Processes ◽  
Beef Products ◽  
Positive Effect

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed. Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crops

scholarly journals Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

2020 ◽  
Vol 82 (3) ◽  
pp. 200-207
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva ◽  
A. S. Riazantseva
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Surface Color ◽  
Fresh Frozen ◽  
Taste And Smell ◽  
Buckwheat Flour

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

scholarly journals The influence of plant biostimulators on dairy productivity of Ukrainian black-and-white dairy breed

2021 ◽  
pp. 70-77
Author(s):  
K. P. K. P. Silchenko ◽  
◽  
T. N. Ryzhkova ◽  
I. M. Heida ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Milk Fat ◽  
Raw Materials ◽  
Control Group ◽  
Biological Product ◽  
Plant Materials ◽  
Black And White ◽  
White Breed ◽  
Positive Effect ◽  
Experimental Group

The article discusses the results of a study of the effect of the use of biostimulants Biosvet made by the Filatov method from plant materials of foreign origin, and Megasvet made by the same method from domestic plants on the productivity and quality indicators of milk of Ukrainian black-and-white cows. For the study 30 cows with a productivity of 5000 - 5500 kg of milk per lactation were selected, which were divided into three groups of 10 animals each. The cows of the control group (C-1) in order to prevent the effects of stress from injections were injected subcutaneously in the neck with a physical solution in an amount of 15 m. The cows of the first experimental group (E-1) were injected with the biological product Biosvet 15 ml each, and the cows of the second experimental group (E-2) received the biostimulator Megasvet developed by us in the same amount. Four periods were identified in accordance with the season: autumn, spring, summer and autumn, Injections were given at the beginning of each period, Milk productivity and quality indicators were determined every ten days. The experience lasted from September 2020 to August 2021. As a result of the study it was proved that the use of biostimulants made from raw materials of plant origin has a positive effect on both productivity and quality indicators of milk in cows of the Ukrainian dairy black-and-white breed. The results of the use of biostimulants prove the higher efficiency of the biological product Megasvet in comparison with the biological product Biosvet. The use of Megasvet provides an increase in the productivity of cows in comparison with the use of Biosvet in the range from 5.72 % to 7.02 %, depending on the period of the year. On average per year the daily productivity in the second experimental group of cows, where Megaslight was used made up 6.35%. It was higher than in the first experimental group, where Biosvet was used. The use of Megasvet was more effective than Biosvet and in determining the quality indicators of milk, namely: fat content the presence of milk fat and protein content in milk.

scholarly journals Improvement of technology of melt butter with turmeric

2020 ◽  
Vol 22 (94) ◽  
pp. 66-70
Author(s):  
D. S. Lyhovid ◽  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
I. V. Skulska
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Optimal Dose ◽  
Good Effect ◽  
Organoleptic Characteristics ◽  
National University ◽  
Fat Fraction ◽  
The Stability ◽  
Calcium Iron

The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The study was conducted in two stages. At the first stage, a natural source of antioxidants for melt butter was selected, the optimal amount for application was selected and the technology of melt butter with turmeric was improved. In the second stage of research, the quality indicators of the finished product were determined. Ways to improve the stability of melt butter during storage are analyzed and the possibility of using vegetable raw materials, namely turmeric powder in melt butter technology, is substantiated. Turmeric contains vitamins K, B, B1, B2, C, D and minerals, including calcium, iron, phosphorus and iodine, as well as essential oils and their components – sabinene, borneol, cigiberren, terpene alcohols, phelander, curcumin and others. components that, even in microscopic quantities, have a good effect on the human body. Modes of technological operations are described. Turmeric powder is added to the fat fraction obtained as a result of separation, which is sent to intermediate baths and incubated for 1–2 hours. at a temperature of 90–95 °C, stirring every 5–7 minutes. This creates a specific taste and aroma of melt butter and reduces the emulsification ability of the system, which improves the efficiency of subsequent separation. The optimal dose of turmeric powder is 0.5 % by weight of the fat fraction. Selected to obtain a homogeneous consistency of the finished product, the cooling temperature is not higher than 14–18 °C. Organoleptic and physicochemical parameters of the finished product are described. Organoleptic characteristics of melt butter during storage (two months) did not change significantly. The acidity of the fatty phase during storage increased and amounted to 1.82–1.93 °K at a maximum allowable value of 2.4 °K, due to the influence of antioxidant properties of turmeric.

scholarly journals Development of functional purpose snacks

2021 ◽  
pp. 47-52
Author(s):  
Yu. A. Sinyavsky ◽  
D. N. Tuigunov ◽  
E. A. Deripaskina ◽  
H. S. Sarsembaev ◽  
S. M. Barmak ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
General Public ◽  
Raw Materials ◽  
Food Ingredients ◽  
Biological Value ◽  
Value Evaluation ◽  
Military Aviation ◽  
Camel's Milk ◽  
Functional Purpose

The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health.

scholarly journals MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC

2021 ◽  
Vol 20 (4) ◽  
pp. 18-23
Author(s):  
H. V. Korkach ◽  
E. G. Iorgachova ◽  
O. M. Kotuzaki
Keyword(s):  
Mechanical Properties ◽  
Mass Fraction ◽  
Effective Viscosity ◽  
Control Sample ◽  
Critical Shear Stress ◽  
Air Bubbles ◽  
Physiological Properties ◽  
Experimental Findings ◽  
Positive Effect ◽  
Functional Purpose

One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a positive effect on the manufacturing technology and impart physiological properties to final products.The paper studies how the synbiotic complex consisting of a synbiotic (microencapsulated bifidobacteria in a pectin matrix) supplemented with a prebiotic (inulin) determines changes in the structural and mechanical properties of flour confections, in particular, of fatty fillings for wafer biscuits. The mass fraction of inulin has been established after introducing 10, 20, and 30% of it into the filling to replace the equivalent amounts of fat. The quantity of bifidobacteria included in the recipe was determined considering the fact that in functional-purpose products, the physiologically active level of microorganisms should amount to 106–107 CFU/g of the intestinal contents.It has been studied how the synbiotic effects on the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, critical shear stress, and density. It has been found that introducing the synbiotic into the fatty filling and increasing the proportion of inulin adds to the effective viscosity in the test samples of the filling. Besides, the synbiotic makes the samples of filling stronger, which reduces the maturation time of wafer blocks. Thus, in the control sample, the blocks rest for 14 min, but in the test samples containing 10, 20, and 30% of inulin, this time is reduced to 12, 8, and 6 min respectively. With an increase in the mass fraction of inulin, the specific pull-off force has been established to decrease, as compared with the control sample.Experimentally, it has been revealed that there is dependence between the wafer filling density and the air phase characteristics (the size and number of air bubbles in the filling). It has been determined that the higher the density of the filling, the fewer air bubbles there are in the samples. The experimental findings prove that using the synbiotic in the wafer technology is practical.

Production and use of natural anthocyanin food colors (review)

2021 ◽  
pp. 13-19
Author(s):  
Александр Львович Панасюк ◽  
Елена Ивановна Кузьмина ◽  
Олеся Сергеевна Егорова
Keyword(s):  
Raw Materials ◽  
Analytical Data ◽  
Antioxidant Properties ◽  
Natural Food ◽  
Common Source ◽  
Strengthening Effect ◽  
New Production ◽  
Plant Materials ◽  
Food Ingredients ◽  
Food Colors

В статье приведены аналитические данные о современном состоянии рынка натуральных пищевых ингредиентов в России и за рубежом. Отмечены тенденции увеличения потребительского спроса на органические товары и продукты, сделанные из натуральных ингредиентов, которые не только безвредны, но и полезны для здоровья человека. На сегодняшний день практически не существует пищевых продуктов, в составе которых отсутствуют красители. Известно, что натуральные пищевые красители в большинстве случаев не только безвредны, но и способны повышать пищевую и биологическую ценность окрашиваемого продукта. Антоцианы - одни из самых распространенных в природе пигментов. Они обладают антиоксидантными свойствами, капилляроукрепляющим действием, способностью останавливать провоспалительные медиаторы, предотвращать нейродегенеративные расстройства и связанную со старением потерю костной массы, оказывают благоприятное влияние на состояние сердечно-сосудистой системы человека. Самым распространенным источником антоцианов является темноокрашенное растительное сырье. Наибольшее количество антоцианов содержат плоды красного винограда, черноплодной рябины, черники, черной смородины, бузины, вишни, ежевики, малины и краснокочанной капусты. Плоды и ягоды, как сырье для промышленной переработки, используются для получения разнообразной продукции, в том числе различных типов вин, крепких напитков и соков, в процессе производства которых образуются вторичные сырьевые ресурсы. Выжимки, получаемые при производстве соков и винодельческой продукции из темноокрашенных плодов, богаты антоцианами и также могут служить ценным источником для получения красных пищевых красителей. Представлен обзор отечественных и зарубежных источников, содержащих сведения о современных методах экстракции красящих пигментов из антоциансодержащего растительного сырья и его отходов в пищевой промышленности. Отмечено, что производство натуральных красителей требует специального подхода, совершенствования технологий и производственных процессов. Поиск источников натуральных красителей, разработка новых технологий производства и совершенствование существующих являются актуальными направлениями исследований в этой области. The article provides analytical data on the current state of the market for natural food ingredients in Russia and abroad. The tendencies of an increase in consumer demand for organic goods and products made from natural ingredients, which are not only harmless, but also beneficial to human health, are noted. Today, there are practically no food products that do not contain colors. It is known that natural food colors are not only harmless in most cases, but also capable of increasing the nutritional and biological value of the clored product. Anthocyanins are one of the most common pigments in nature. They have antioxidant properties, a capillary-strengthening effect, the ability to stop pro-inflammatory mediators, prevent neurodegenerative disorders and bone loss associated with aging, and have a beneficial effect on the state of the human cardiovascular system. The most common source of anthocyanins is dark-colored plant materials. The largest number of anthocyanins is contained in the fruits of red grapes, chokeberry, blueberries, black currants, elderberries, cherries, blackberries, raspberries and red cabbage. Fruits and berries, as raw materials for industrial processing, are used to obtain a variety of products, including various types of wines, spirits and juices, in the production process of which secondary raw materials are formed. The pomace obtained in the production of juices and wine products from dark-colored fruits is rich in anthocyanins and can also serve as a valuable source for obtaining red food colors. A review of domestic and foreign sources containing information on modern methods of extraction of coloring pigments from anthocyanin-containing plant raw materials and its waste in the food industry is presented. It is noted that the production of natural colors requires a special approach, improvement of technologies and production processes. The search for sources of natural colors, the development of new production technologies and the improvement of existing ones are relevant areas of research in this area.

scholarly journals ENZYMATIC MODIFICATION OF WHEAT RICE

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
M. Buzhylov ◽  
L. Kaprelyants ◽  
L. Pozhitkova ◽  
A. Kishenya ◽  
A. Soboleva
Keyword(s):  
Wheat Bran ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Physiological Effect ◽  
The Body ◽  
Raw Material ◽  
Food Ingredients ◽  
Technical Problems ◽  
Negative Effect

The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.

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