Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content

The chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.

Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

Development of decontamination and detergents for the nuclear industry

At the enterprises of the radiochemical industry in the world, the task is to clean the technological and research equipment, overalls, and personnel from contamination with radioactive products. This task is especially relevant in case of emergencies, for example, such as an accident at a nuclear power plant in Fukushima, Japan. A review of the deactivation methods currently used is reviewed. It has been shown that the most typical pollutants are mixtures of radionuclides 137Cs, 144Ce, 144Pr, 90Sr, and 239Pu. All these elements are prone to the formation of chelate complexes. Therefore, complexing substances should be an essential component of deactivation solutions that form stable, water-soluble complex compounds with these radionuclides. When creating the recipe, we chose those complexing agents with the most persistent complex compounds with the expected pollutants. For research and testing in real conditions, we have prepared three types of technical detergents of various compositions with the code name MDS for decontaminating various surfaces, equipment, and workwear. The composition of these preparations consists mainly of an optimized mixture of surfactants, complexing agents, corrosion inhibitors, and processing aids. The studies were conducted to evaluate the possibility of using these funds for deactivation of premises, equipment, washing clothes in the Federal Unitary Enterprise "Mayak" and at its branch NIKIET in town Zarechny at Beloyarskyaya Nuclear Power Station in Russia. The effectiveness of deactivation was judged by the amount of residual contamination of the surface of the samples. The deactivating ability of MDS preparations for stainless, carbon steel, and plastic contaminated with β- and α-emitting nuclides was tested. The possibility of using MDS detergents for the deactivation of platinum ampoules stored as radioactive waste was assessed. The possibility of using MDS detergents for the deactivation of fabric materials, including underwear and work clothes, was also evaluated. The tests showed the high efficiency of the developed detergent MDS compared to the existing and currently used deactivation agents.

Sustainability Opportunities of Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)

Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling climate change. This study aims at formulating innovative sustainable bakery products of high nutritional value while pleasing the consumer and addressing regional challenges. Hence, carob flour was obtained by grinding sun-dried carob pods, thus reducing the environmental impact, and preserving carob’s high nutraceutical value. Different bread formulations resulted from the blend of wheat flour with carob pulp (5, 10, 20, and 30%) and/or seed powder (5 and 10%), with no added fats, additives, or processing aids. New products were evaluated for their textural, chromatic, nutritional, aromatic, and hedonic properties. Carob is rich in aroma, antioxidants, and prebiotic fibers, and does not contain gluten, so when combined with wheat, the proportion of gluten in bread is reduced. Carob is also rich in minerals (4.16% and 2.00% ash, respectively in seed and pulp), and breadmaking seems to generate lesser furane derivatives than in white bread. In short, carob is typically Mediterranean and is a valuable local resource in the formulation of sustainable foods with high nutritional value, low carbon footprint, safe, healthy, tasty, and affordable, all at once.

Waste cooking oils as processing aids for eco-sustainable elastomeric compounding

This work focuses on the replacement of mineral oils with bio-based waste cooking oils in rubber compounding. Two different waste cooking oils from potatoes and chicken frying process were analyzed by means of chemical and rheological tests to evaluate the chemical composition, the oxidative stability and the viscosity. Waste oils have been introduced in elastomeric compounds as substitute for typical processing aids (i.e. lubricants). Cure kinetics of rubber compounds was studied by rheological characterization. Mechanical properties of vulcanized samples were determined by means of tensile tests, hardness tests and dynamic mechanical analysis. The waste oils showed a rheological behavior very similar to the mineral oils conventionally employed in rubber manufacturing leading to almost the same processability of the resulting compound. The waste oils did not significantly affect the vulcanization kinetics of the rubber compound, as expected for conventional lubricants. Waste cooking oils and mineral oil show analogous influence on mechanical properties of cured compounds. At increasing oil content, the elongation at break and the tensile strength increased whereas the values of Elastic Modulus at 100% strain, the Storage Modulus and Shore A Hardness decreased with respect to the oil-free sample. These results are very promising, confirming the possibility to replace the mineral oils, in a good practice of circular economy.

Formulation Development Studies for Sterile Dosages: A Comprehensive Review

Sterile generic dosage development requires that specific critical quality attributes be considered and evaluated, regardless of the route of delivery or the type of registration application. The review briefed with an overview of Pharmaceutical Development study requirements. Each of the various stages of studies like Compatibility with the packaging materials, manufacturing vessels, processing aids, MOCs, Filters, Tubing’s and Gaskets also with special studies to be conducted as part of Regulatory Submission, process considerations. Thus, the chapter offers the formulator an overview of the foundational principles associated with formulation development /Pre-formulation studies of sterile products. Keywords: Pharmaceutical Development, Compatibility, Studies, Hold time.

TECHNOLOGICAL ADDITIVES FOR OIL AND PETROL RESISTANCE RUBBERS BASED ON BUTADIENE-NITRILE CAOUTCHOUCS

The article investigated the influence of various technological additives (zincolet BB 222, lubstab-01 and MA-L22) on the technological properties of the rubber mixture, physical, mechanical and operational characteristics of rubber based on nitrile butadiene caoutchouc BNKS-40AMN. Basic rubber mixture studied included caoutchouc, BC-FF percadox, zinc monomethacrylate, maleide F, triallyl isocyanurate, acetonanil N, MGF-9 and THM-3 oligoester acrylates, carbon black P 514 and other ingredients. The rubber mixture was prepared on laboratory rolls LB 320 160/160 in two stages. At the first stage, BNKS-40AMN caoutchouc was mixed with ingredients and processing aids. As technological additives, zincolet BB 222, lubstab-01 and MA-L22 were used. In the second mixing step, BC-FF percadox and vulcanization coagents were introduced. For the obtained variants of the rubber mixture the vulcanization characteristics were studied on an MDR 3000 Basic rheometer at a temperature of 170 °C. The rubber mixture prepared was vulcanized in a P-V-100-3RT-2-PCD type vulcanizing press at 150 °C for 40 min. Determination of elastic-strength and operational properties of rubber were carried out according to the standards existing for the rubber industry. The oil resistance of the vulcanizates was evaluated by changing their elastic strength after exposure to standard liquid SZHR-1 at a temperature of 125 °C, as well as by changing the mass of the samples after exposure to a mixture of isooctane with toluene at room temperature. It was found that the introduction of technological additives in the rubber compound improves the distribution of carbon black P 514 and powdered ingredients (zinc monomethacrylate, maleide F, triallyl isocyanurate, acetonanil H) in the caoutchouc matrix. Increased elastic strength indicators and their smallest changes after exposure to aggressive hydrocarbon media is characterized a rubber containing technological additive MA-L22. A comparison of technological, elastic-strength properties and resistance to aggressive media for rubbers containing butadiene-nitrile caoutchoucs BNKS-18AMN, BNKS-28AMN and BNKS-40AMN with optimal technological additives for them was done. It has been established that rubber containing BNKS-40AMN and technological additive MA-L22 is characterized by improved vulcanization properties, increased elastic strength indicators and their smallest changes after exposure to aggressive hydrocarbon media.