scholarly journals Influence of licopine content in tomatoes on taste qualities of canned goods

2020 ◽  
Vol 62 (5) ◽  
pp. 116-122
Author(s):  
Saida S. Saidova ◽  
Keyword(s):  
Antioxidant Properties ◽  
Food Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Technical Documentation ◽  
Tomato Fruits ◽  
Duration Of Storage ◽  
Tomato Products ◽  
High Concentrations ◽  
The Impact

The article provides a review of world data on the characteristics of the chemical composition of tomato fruits and the impact on their quality of the soil and climatic conditions of cultivation, varietal characteristics and maturity. It is noted that the current regulatory and technical documentation in the Russian Federation does not provide for the determination of functional substances. It has been shown that tomato fruits are a promising plant-growing raw material for the production of functional food products and directions for obtaining lycopene-containing products, canned foods, in particular, from tomato fruits, have been determined. The types of canned food and tomato products containing the highest concentrations of lycopene have been established. The regularity of increasing the concentrations of lycopene in tomato products with various methods of heat treatment is substantiated. The irreplaceable physiological significance of lycopene for the human body is proved, due to its antioxidant properties and the lack of the possibility of its synthesis. The biochemical nature of lycopene as a carotenoid and pigment is analyzed. The progressive foreign technologies of tomato processing have been studied, allowing to reduce the economic costs of production, increase the duration of storage of products containing extremely high concentrations of lycopene. The necessity of developing domestic food products of physiological importance, available for consumption in baby and diet food, is substantiated. It is proved that the Republic of Dagestan has a high climatic and resource potential for growing hybrid varieties of tomatoes containing high concentrations of lycopene and the mass fraction of dry matter necessary for the rational production of canned tomatoes.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Technology of plant raw material production with high-ratio selenium for food products manufacturing

2020 ◽  
Vol 161 ◽  
pp. 01032
Author(s):  
Larisa Mayurnikova ◽  
Tatyana Krapiva ◽  
Mikhail Kurakin ◽  
Arkadiy Koksharov ◽  
Dina Shalimova
Keyword(s):  
Food Products ◽  
High Ratio ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Raw Material ◽  
Sweet Clover ◽  
Selenium Content ◽  
Preparation Temperature ◽  
Growth Environment ◽  
Plant Raw Material

The food-borne micronutrient deficiency causes diet-related diseases. The problem is part of great challenges and demands a solution. The human body is the most vulnerable to selenium deficiency. The physiological requirement in this micronutrient is, in one respect, small – 70 mg per day, on the other hand, it causes a number of serious diseases. The experience was obtained of providing the population with micronutrients. It is possible to include biologically active supplements, vitamin and mineral preparations (VMP) into the ration, direct micronutrient supplementation into food products at the production stage, fortification of animal feedstuff, etc. Fortification of plant raw material with selenium during the growing stage was studied. Further, the fortified plant raw material is supposed to be used in prophylactic food products manufacturing. The most common plants with high biologically active substance (BAS) content, including selenium were chosen. They are certified and widely used in pharmacology and food industry. The most prospective concentrator agent is sweet-clover. The fortification technology for hydroponically grown sweet-clover was carried out in laboratory. Growing of the plant was carried out on hydroponics by putting it into the natural environment system. For achieving the optimum the following factors were varied: the content and concentration of the medium; the concentration of selenium preparation; temperature, humidity and dormancy period of the plant. It was established that the plant consumes selenium well in combination with the definite set of biologically active substances from the medium. As compared to the original selenium content (0.312 mg/kg of dry raw material) its quantity reached 3.50±0.80 mg/kg after fortification. Total selenium content in sweet-clover may be forecast with allowances for the preset parameters. It is advisory to continue the research on adapting the plant fortification technology using selenium preparations on commercial scale. The allowances should be made for climatic conditions, supplementation method, strength of the solutions, growth environment.

scholarly journals Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Hérica de Lima Mendes ◽  
Ana Paula Dionísio ◽  
Carlos Farley Herbster Mouta ◽  
Fernando Antonio Pinto de Abreu ◽  
Claudia Oliveira Pinto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Purchase Intent ◽  
Beneficial Effects ◽  
Sensory Acceptance ◽  
Cashew Apple ◽  
High Concentrations ◽  
Induced Changes ◽  
The Impact

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

scholarly journals Effectiveness of herbicides against annual weeds (weed vegetation) on tomatoes

2021 ◽  
pp. 4-8
Author(s):  
Vladimir Aleksandrovich Batyrov ◽  
Shamil Bairambekovich Bairambekov ◽  
Olga Georgievna Korneva
Keyword(s):  
Climatic Conditions ◽  
Cultivated Plants ◽  
Average Weight ◽  
Tomato Fruits ◽  
Tomato Seedlings ◽  
Cereal Species ◽  
Negative Effect ◽  
The Republic ◽  
Annual Weeds ◽  
The Impact

Agrocenoses of cultivated plants are more or less overgrown with unwanted weeds, which complicate and complicate the care of plants and harvesting. The purpose of our research was to assess the impact of modern herbicides on the infestation (clogging) of tomato seedlings with annual weeds and the productivity of cultivated plants in the natural and climatic conditions of the Republic of Kalmykia. It was revealed that the main weeds of tomato plantings for all the years of research from annual dicotyledonous species were-white mar, bindweed buckwheat, bird mountaineer, southern salt grass; less common - bedstraw tenacious, nightshade black, hibiscus triplet and others. Annual cereal species were more often represented by common oatmeal, blue and green bristles, and less often by barn grass. The introduction of herbicides Unimark, WDG and Lapis Lazuli, LP (loose powder) before planting seedlings did not have a negative effect on the survival rate of seedlings; it was 94-96% of the planned density of standing plants. It was found (established) that the use of herbicides in the planting of tomato seedlings restrained the increase in the number of annual grass weeds by 30-75%, annual dicotyledonous-by 70-90%. The introduction of preparations before planting seedlings was the most effective. The decrease in the number of annual weeds had a positive effect on the growth, development and productivity of tomato plants: there was an increase in the number of leaves by 10.4-16.5%, the mass of leaves (leaf weight) – by 11.8-21.2%, the area of the leaf surface – by 8.9-16.2%, the number of set fruits – by 18.9-23.8%, the average weight (mass) of a mature fruit – by 7.5-11.3%. The increase in the yield (the yield gain) of tomato fruits was in the range from 21.6 to 28.4%. The studied herbicides did not have a significant effect on the quality indicators of tomato fruits.

scholarly journals Exploring the influencing factors of continuous crop residue supply: from the perspective of a sustainable and bioenergy-oriented crop cultivation

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Xin Long Xu ◽  
Hsing Hung Chen ◽  
Yi Li
Keyword(s):  
Economic Development ◽  
Influencing Factors ◽  
Crop Residue ◽  
Crop Residues ◽  
Positive Impact ◽  
Climatic Conditions ◽  
Raw Material ◽  
Crop Cultivation ◽  
Development Level ◽  
The Impact

Abstract Background Crop residues are an important raw material for bioenergy. There is, however, obvious seasonality in crop harvests, and thus, a continuous supply of crop residues and its respective influencing factors should be investigated. Methods In this paper, the impacts of geographical climatic conditions, characteristics of crops and the macroeconomic status exerted on the continuity of crop residue supply were analysed. Likewise, the effects of various factors on the supply of crop residues were examined. Results The results indicate that planting scale, crop diversity, climatic conditions, and topography have a significantly positive impact on a continuous crop residue supply, whereas the planting structure, temperature square term, energy pressure, and the economic development level have a significantly negative one. Finally, a regression-based decomposition method was used to measure the contribution rate of each variable onto the inequalities in the continuous supply of crop residues, which confirms that the impact of characteristics of crops on its continuous supply was the highest. The economic development level is the most important factor that affects the inequalities in the continuity of crop residue supply. Conclusions The above results were achieved by using different measurement methods, and based upon the findings obtained, this paper proposes policies and suggestions for ensuring sustainable and bioenergy-oriented crop cultivation.

scholarly journals PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS

2019 ◽  
Vol 18 (4) ◽  
pp. 18-26
Author(s):  
KAPRELYANTS L. V. ◽  
E. D. ZHURLOVA
Keyword(s):  
Raw Materials ◽  
Physiological Activity ◽  
Bifidobacterium Longum ◽  
Antioxidant Properties ◽  
Food Products ◽  
Water Soluble ◽  
Raw Material ◽  
Processing Technologies ◽  
Functional Ingredients ◽  
Soluble Fibre

The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be used as a prebiotics: fermentable substrates for the growth of probiotic microbiota. It is scientifically proven that grain’s nondigestible carbohydrates stimulate the growth of Lactobacillus acidophilus, L. casei, L. reuteri, L. rhamnosus, L. johnsonii, L. plantarum, Bifidobacterium longum, B. breve, B. lactis. Cereals contain water-soluble fibre, such as β-glucan and arabinoxylan, oilgosaccharides, such as xylo- and fructooligosaccharides and resistant starch, which have a wide application as prebiotic preparations. Furthermore, cereals as wheat, rye and rice contain polyphenols (benzoic and cinnamic acid derivatives) that are used both in the food industry as antioxidants, dyes, flavors of natural origin and in the compositions of physiologically functional ingredients, as well as in the pharmaceutical and cosmetic industries. Thus using cereals as a raw material for functional ingredients obtaining is a perspective in biotechnology, food and pharmaceutical industry. The modification of cereals processing technologies also will allow produce insufficiently studied prebiotic compounds, the functionality of which must be studied.

scholarly journals ON DEVELOPING TECHNOLOGY OF PRODUCTS OF THE FUNCTIONAL ORIENTATION PRODUCED FROM AQUACULTURE OBJECTS

2019 ◽  
pp. 94-100
Author(s):  
Marina Sergeevna Moiseenko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Russian Federation ◽  
Raw Materials ◽  
Technological Development ◽  
Clarias Gariepinus ◽  
Food Products ◽  
Raw Material ◽  
African Catfish ◽  
Technical Documentation ◽  
Resource Saving ◽  
The Russian Federation

The article is focused on the strategy of scientific and technological development of the Russian Federation, which envisages the transition to a highly productive and environmentally friendly aquatic economy. The Concept of the fisheries development in the Russian Federation for the period up to 2020 defines the main objectives of the integrated state policy towards long-term development. The Concept formulates the goals, tasks, directions and ways of ensuring the interests of Russia in the field of efficient use of aquatic biological resources. According to the data of the Ministry of Agriculture and Fisheries of the Astrakhan Oblast, in 2018 there are about two hundred fish-water areas for the production of aquaculture facilities in the region. Carp species (including Romanian carp and common pond carp) occupy a leading place in aquaculture; their annual production in the Astrakhan region in recent years is over 50%. African catfish (Clarias) Clarias gariepinus is another promising aquaculture facility. In terms of the established chemical composition and functional and technological properties of the raw materials, in order to increase the stability during storage, to increase power intensity of the product made from this raw material and to expand the assortment by creating curative and/or prophylactic food products, the appointed aquaculture objects should be directed to manufacturing multi-component products functional purpose. Commissioning the technology of multicomponent functional products from the muscle tissue of aquaculture objects is an important direction, which allows using complex resource-saving technologies of balanced polycomponent food products of diabetic, dietary and gerodietetic purposes that meet the requirements of the existing technical documentation.

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