scholarly journals Heterogeneous Biocatalysts for the Final Stages of Deep Processing of Renewable Resources into Valuable Products

2020 ◽  
Author(s):  
Galina Kovalenko ◽  
Larisa Perminova
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Packed Bed ◽  
Ethyl Esters ◽  
Practical Implementation ◽  
Deep Processing ◽  
Heterogeneous Biocatalysts ◽  
Vegetable Raw Materials ◽  
Heterogeneous Biocatalysis ◽  
Inorganic Supports

Heterogeneous biocatalysis is a part of biotechnology and it has commercial potential for industrial implementation, in particular the final stages of deep processing of renewable raw materials. The commercially attractive heterogeneous biocatalysts are prepared by immobilizing practically valuable enzymatic active substances onto solid inorganic supports. Heterogeneous biocatalytic processes of the target conversion of substrate into valuable market product are carried out in periodic or continuous modes using traditional batch and packed-bed reactors, as well as novel types of vortex reactors in accordance with the principles of green chemistry. Heterogeneous biocatalysts for the final stages of deep processing of vegetable raw materials such as starch and oils are described here. One of the biocatalysts is glucoamylase immobilized by adsorption on mesoporous carbon support Sibunit™ type. This glucoamylase-active biocatalyst is used at the stage of starch saccharification, i.e., hydrolysis of dextrin to treacle and glucose syrups used in food and confectionary industries. The second of the biocatalysts is recombinant T. lanuginosus lipase immobilized on mesoporous silica KSK™ type and macroporous carbon aerogel. These lipase-active biocatalysts can effectively compete with traditional organic synthesis catalysts, and they are used in low-temperature processes carried out in unconventional anhydrous media such as interesterification of vegetable oils’ triglycerides with ethyl acetate for producing ethyl esters of fatty acids (biodiesel and vitamin F) and esterification of fatty acids with aliphatic alcohols for synthesis of various esters used as fragrances, flavorings, odors, emollients, and nonionic surfactants in perfume and cosmetics industries. The prepared heterogeneous biocatalysts due to their high enzymatic activity and operational stability are promising for practical implementation.

scholarly journals QUALITY AND SAFETY OF NEW BLENDED OILS

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
S. Lehnert ◽  
О. Khomenko ◽  
A. Dubinina ◽  
V. Vinnikova ◽  
L. Tatar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Leaf Extract ◽  
Raw Materials ◽  
Quality And Safety ◽  
Biological Value ◽  
Vegetable Raw Materials

The article characterizes the peanut (Arachis hypogaea) as an oilseed crop widely spread in the world. It describes its biological value as well as the chemical and fatty acid composition. The study proves the practical importance of developing and introducing new blended functional purpose oils for Ukrainian people. It has been shown that blended oils contain significant amounts of monounsaturated and polyunsaturated fatty acids. The use of blended oils will correct the deficiency of essential fatty acids in the diet of our country’s population. It has been pointed out how promising it is to create new types of blended oils, with a balanced fatty acid composition, by combining peanut and linseed oils. The article describes the characteristics of the new blended peanut-linseed oils with additives made from vegetable raw materials. The evaluated parameters are the quality and safety of the new blended peanut-linseed oils with a garlic extract, rosehip extract, sorrel leaf extract, and black currant leaf extract. The fatty acid composition of the fat in the new blended oils has been studied to determine their quality. The safety assessment of the new oils with the additives from vegetable raw materials has been determined by the content of pesticides (HCH-gamma isomer, heptachlor, and DDT), mycotoxins (aflotoxin B1 and zearalenone), toxic elements (lead, cadmium, arsenic, mercury, and zinc), iron, and radionuclides (cesium-137 and strontium-90). The results obtained confirm that the new blended oils are safe. The blended oils have a high biological value when the ratio of w-6 to w-3 fatty acids is 4.9:1, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1:1, which meets the standards of healthy nutrition. In terms of chemical and radiation safety, the new oils do not exceed the maximum permissible concentrations, confirming the safety of the newly developed oils.

scholarly journals Topical issues of providing raw materials to woodworking industry enterprises in Ukraine

2018 ◽  
Vol 2 (2) ◽  
pp. 12-19 ◽  
Author(s):  
Igor Guzhva ◽  
Yevhen Ivanov
Keyword(s):  
Large Scale ◽  
Negative Impact ◽  
Raw Materials ◽  
Economic Modeling ◽  
Raw Material ◽  
Practical Implementation ◽  
Deep Processing ◽  
Wood Processing ◽  
Timber Products ◽  
Timber Market

Introduction. Woodworking industry splits into two main sectors – primary and deep processing of wood, which fundamentally differ from each other. While primary wood processing requires common timber assortments (usually coniferous) production of deep processing products – plywood, particleboards and fiberboards – needs valuable and scarce assortments of hardwood like alder or birch. Problems with access to valuable raw materials remain one of the key factors in the development of the Ukrainian woodworking industry for many years. Aim and tasks. The aim of the article is to identify main shortcomings of Ukrainian timber market that create the biggest obstacles for domestic deep wood processing business; and to propose legal and regulatory mechanisms for ensuring stable and priority access of woodworking enterprises to quality timber products. Research results. Woodworking industry development is constrained with smuggling of valuable hardwood assortments (birch and alder), which serve as raw material for the manufacture of veneer, plywood, fiberboard; as well as with large-scale exports of wood particles to Turkey. In addition, abolished State Forestry Agency’s Order #42 that obliged to distribute scarce hardwood assortments only among those businesses that have appropriate facilities for its rational consumption. This greatly enhanced risks to misuse rare wood varieties for the needs that can be met by consumption of less-quality or more widespread assortments. The results of economic modeling show that strengthening the negative tendencies with the access of domestic woodworking manufacturers to plywood raw materials will have a negative impact on all related industries, employment and the economy as a whole; Ukraine will increase raw material exports and imports of finished furniture and paper products produced from exported raw materials. Conclusions. In order to avoid a negative scenario in the deep wood processing industry, it is necessary to adopt the Law on the Timber Market built upon the principle of targeting access to technical and plywood raw materials. It’s also necessary to enact and guarantee the practical implementation on preserving Ukrainian forests and preventing the illegal export of unprocessed wood.

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 Estimation of prospects of the production from domestic vegetable raw materials balanced on polyunsaturated fatty acids

2019 ◽  
Vol 95 (1) ◽  
pp. 79-84 ◽  
Author(s):  
Evgeniy S. Popov ◽  
N. S. Rodionova ◽  
O. A. Sokolova ◽  
N. Yu. Mazurenko
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Raw Materials ◽  
Food Products ◽  
Raw Material ◽  
Domestic Plant ◽  
Plant Raw Material ◽  
Vegetable Raw Materials

There was made an evaluation of the possibility of the solution of the problem of imbalance of polyunsaturated fatty acids in the diet ration of the population by means of engagement of vegetable sources. There were both analyzed the composition and properties of products of the processing of unoiled domestic plant raw material containing w-3 unsaturated acids and established prospects of their use in technologies of the balancing of polyunsaturated fatty acids in food products.

Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Albert H-H. Nugmanov ◽  
Olesya A. Aleksanyan ◽  
Miguel A. S. Barzola
Keyword(s):  
Hydrothermal Treatment ◽  
Raw Materials ◽  
Vegetable Raw Materials

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

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