Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.

Formulating a functional drink with antiosteoporosis effects

Introduction. Osteoporosis is one of the most common diseases of the musculoskeletal system in modern clinical practice. Its prevention and treatment requires a diet with a sufficient intake of calcium, vitamins, and connective tissue proteins that regenerate cartilage and bone tissue. We aimed to formulate a functional product based on collagen fermentolysate to prevent osteoporosis and prove its effects in experiments on laboratory rats. Study objects and methods. Our study objects were collagen fermentolysate obtained from pork ears and legs (1:1) and the functional product based on it. The biological experiment was carried out on Wistar female rats exposed to osteoporosis through complete ovariectomy. Their femurs were analyzed for the contents of phosphorus, magnesium, and calcium, as well as cytometric and biochemical blood parameters. Results and discussion. The formulated functional product based on collagen fermentolysate contained 41% of the most easily assimilable peptide fractions with a low molecular weight of 10 to 20 kDa. Other components included pumpkin powder, dietary fiber, calcium, chondroprotectors, and vitamins E, C, and D3. Compared to the control, the experimental rats that received the functional product had increased contents of calcium and magnesium in the bone tissue (by 25.0 and 3.0%, respectively), a decreased content of phosphorus (by 7.0%), a calcium-to-phosphorus ratio restored to 2.4:1.0, and a higher concentration of osteocalcin in the blood serum (by 15%). Conclusion. The developed functional product based on collagen fermentolysate can be used as an additional source of connective tissue protein, calcium, vitamins C, E, and D3, dietary fiber, and chondroprotectors to prevent osteoporosis.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

Fermented milk product with a combined composition

Среди факторов здоровья детей, обусловливающих работоспособность и активное развитие ребенка, важная роль принадлежит полноценному и регулярному снабжению детского организма необходимыми витаминами, макро- и микроэлементами, пищевыми волокнами и другими незаменимыми пищевыми веществами, которые не синтезируются организмом ребенка и могут поступать только с пищей. В статье приведены данные по пищевой ценности овощных порошков тыквы, свеклы и моркови. Описана технология производства кисломолочных напитков на основе комбинации различных видов молока (коровьего, козьего и кобыльего) и овощных порошков, подобрано количество их внесения. Проведена выработка 9 образцов продукта с тремя комбинациями молока с различным массовым содержанием овощных порошков. Представлена органолептическая оценка выработанных образцов, выбраны четыре рецептуры кисломолочного напитка. Для дальнейших исследований были выбраны композиции молока коровы и козы, с внесением 3 % порошка тыквы, молока коровы и козы с внесением 2 % порошка свеклы, молока коровы и кобылы с внесением 3 % порошка тыквы и молока коровы и кобылы с внесением 2 % порошка свеклы. Разработаны рецептуры четырех кисломолочных продуктов с овощными порошками тыквы и свеклы. Проведены экспериментальные выработки и исследованы физико-химические показатели выработанных образцов. По результатам исследований рассчитано удовлетворение суточной потребности в энергии и пищевых веществах при употреблении 150 г исследуемого кисломолочного продукта для детей дошкольного и младшего школьного возраста. Результаты проведенных исследований показали, что разработка кисломолочных продуктов с добавлением овощных порошков является актуальным и перспективным направлением и требует дальнейшего его изучения. Among the factors of children's health that determine the child's performance and active development, an important role belongs to the full and regular supply of the child's body with the necessary vitamins, macro-and microelements, dietary fiber and other essential nutrients that are not synthesized by the child's body and can only come from food. The article presents data on the nutritional value of vegetable powders of pumpkin, beetroot and carrot. The technology of production of fermented milk drinks based on a combination of different types of milk (cow, goat and mare) and vegetable powders is described, the amount of their application is selected. 9 samples of the product with three combinations of milk with different mass content of vegetable powders were developed. The organoleptic evaluation of the developed samples is presented, four formulations of fermented milk drink are selected. For further studies, the compositions of cow and goat milk were selected, with the addition of 3% pumpkin powder, cow and goat milk with the addition of 2 % beet powder, cow and mare milk with the addition of 3 % pumpkin powder and cow and mare milk with the addition of 2 % beet powder. Recipes of four fermented milk products with vegetable powders of pumpkin and beet have been developed. Experimental workings were carried out and the physico-chemical and microbiological parameters of the developed samples were studied. According to the results of the research, the satisfaction of the daily need for energy and nutrients with the use of 150 g of the studied fermented milk product for children of preschool and primary school age is calculated. The results of the conducted research have shown that the development of fermented milk products with the addition of vegetable powders is an actual and promising direction and requires further study.

Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produced from different parts of the fruit. Samples were made using unpeeled pumpkin and parts of the fruit, i.e. skin, flesh and seed and were dried using different drying methods, i.e. oven (80° C), rapid hot air oven (80°C) and freeze dryer (-110°C). The dried samples were then milled and sieved at approximately 250 µm and 710 µm in diameter. Different drying methods had a significant influence on the physical and chemical properties of the samples (p<0.05). Rapid hot air drying showed a promising impact on the production of pumpkin powder resulting in powder with a moisture content of 5.61-6.89%, particle size of 122.98-256.46 µm, and density of 304.80-724.69 kg/m3 . These results were better than freeze-dried powders. Proximate composition values of samples dried using rapid hot air were also found to be better than oven-dried powder with a protein content of 9.86- 31.54% and fat content of 3.88-34.93%. In conclusion, rapid hot air-dried powder showed the best quality in terms of physical properties and proximate composition.

Efek anthiperkolesterol snack bars beras ketan hitam (Oryza sativa var. glutinosa) labu kuning (Cucurbita moschata) pada tikus Sprague dawley

Snack bars from black glutinous rice and yellow pumpkin powder has been developed. The aim of the research was to evaluate the effect of the snack bars to the lipid profile of white male rats Sprague dawley. The experimental design of the research was Pre-Post Test Randomized Control Group Design using 25 male white rats. The rats were divided randomly into 5 groups, which was Group 1 as negative control (standard feed), Group 2 as positive control (feed with lard for hyper cholesterolemia condition, Group 3 was treated with simvastatin (0.18 mg / 200gBB), Group 4 treated with snack bars A (450mg / kgBB) and Group 5 was treated with snack bars B (450mg / kg BB). The differences between snack bar A and B were the proportion of black glutinous rice and yellow pumpkin powder. The snack bar was given orally. Total cholesterol, HDL, LDL, and triglycerides after 14 days of the treatment. According to the statistical analysis (p<0.05), the results showed that group with simvastatin has no significant differences with group with snack bars A. Group with simvastatin, snack bars A, and snack bars B significantly influence blood cholesterol levels, total cholesterol, triglyceride levels, and LDL levels. Mainly, snack bars A could decline blood cholesterol as good as simvastatin. Snack bars A have a higher portion of black glutinous rice than snack bars B.