Approaches for Extracting Nanofibrillated Cellulose from Oat Bran and Its Emulsion Capacity and Stability

The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) or hydrothermal (i.e., microwave and autoclave), followed by disintegration using high pressure homogenization from oat bran fibers. The obtained NFC were used as an emulsifier to prepare 10% oil-in-water emulsions. The emulsion containing chemically pretreated NFC exhibited the smallest oil droplet diameter (d32) at 3.76 μm, while those containing NFC using other pretreatments exhibited d32 values > 5 μm. The colors of the emulsions were mainly influenced by oil droplet size rather than the color of the fiber itself. Both NFC suspensions and NFC emulsions showed a storage modulus (G′) higher than the loss modulus (G″) without crossing over, indicating gel-like behavior. For emulsion stability, microwave pretreatment effectively minimized gravitational separation, and the creaming indices of all NFC-emulsions were lower than 6% for the entire storage period. In conclusion, chemical pretreatment was an effective method for nanofiber extraction with good emulsion capacity. However, the microwave with bleaching pretreatment was an alternative method for extracting nanofibers and needs further study to improve the efficiency.

Influence of Individual Physical and Chemical Indices of Cognacs on their Qualitative Characteristics

Стабильность (розливостойкость) в течение длительного времени - одна из важных составляющих качественных характеристик спиртных напитков виноградного происхождения, в том числе коньяков. Коньяк представляет собой сложную многокомпонентную систему, включающую более 800 различных соединений, в том числе фенольный комплекс древесины дуба и минеральные вещества. В процессе длительного хранения под воздействием ряда факторов эти соединения, вступая во взаимодействие друг с другом, могут образовывать различные виды помутнений, что влечет за собой потерю товарного вида готовой продукции. Целью настоящей работы стало исследование влияния отдельных показателей физико-химического состава обработанных коньяков на изменение их стабильности в процессе хранения. В качестве объектов исследования использовали образцы обработанных розливостойких коньяков отечественного производства, которые были разделены в зависимости от возраста на четыре группы: I группа - 3-летние, 4-летние и 5-летние (23 образца); II группа - выдержанные «КВ» и выдержанные высшего качества «КВВК» (15 образцов); III группа - старые «КС» (9 образцов); IV группа - очень старые «ОС» (7 образцов). Образцы хранили в течение 6 мес. при температуре 22…25 °С, в условиях, не допускающих попадания прямых солнечных лучей. В процессе хранения проводили мониторинг изменения физико-химических показателей, розливостойкости и органолептических характеристик исследуемых образцов с периодичностью 1 раз в месяц. Установлено, что на всем протяжении хранения физико-химические показатели исследованных образцов оставались в пределах нормы. Однако, в отдельных образцах, на определенном этапе эксперимента (после 2 мес. хранения) было отмечено появление осадка. Кроме того, по результатам определения склонности к различным видам помутнений был отмечен рост доли коньяков, нестойких к необратимым коллоидным и кристаллическим помутнениям в трех группах, кроме IV группы. Полученные данные по исследованию структуры осадков и результаты тестов на розливостойкость согласуются с характером изменений массовых концентраций катионов натрия и кальция, а также фенольных соединений. В целом полученные результаты проведенных исследований показали необходимость контроля массовой концентрации катионов натрия и кальция, а также фенольных соединений при прогнозировании розливостойкости коньяков. One of the important components of the quality characteristics of alcoholic beverages of grape origin, including cognacs, is their stability (bottling resistance) for a long time. Cognac is a complex multicomponent system that includes more than 800 different compounds, including the phenolic complex of oak wood and minerals. During long-term storage, under the influence of a number of factors, these compounds, interacting with each other, can form various types of turbidity, which entails the loss of the presentation of the finished product. The aim of this work was to study the effect of individual indicators of the physical and chemical composition of processed cognacs on the change in their stability during storage. As objects of research, we used samples of processed bottling-resistant cognacs of domestic production, which were divided, depending on age, into four groups: Group I - three-year-old, four-year-old and five-year-old (23 samples); Group II - matured «KV» and matured of the highest quality «KVVK» (15 samples); Group III - old «KS» (9 samples); IV group - very old «OS» (7 samples). The samples were stored for 6 months at a temperature of 22…25 °C, in conditions out of direct sunlight. During storage, changes in physical and chemical parameters, bottling resistance and organoleptic characteristics of the samples under study were monitored at a frequency of 1 time per month. It was found that during the entire storage period, the physicochemical indicators of the studied samples remained within the normal range. However, in some samples, at a certain stage of the experiment (after 2 months of storage), the appearance of a precipitate was noted. In addition, according to the results of determining the tendency to various types of cloudiness, an increase in the proportion of cognacs unstable to irreversible colloidal and crystalline cloudiness was noted in three groups, except for group IV. The data obtained on the study of the structure of sediments and the results of tests for pouring resistance are consistent with the nature of changes in the mass concentrations of sodium and calcium cations, as well as phenolic compounds. In general, the results of the studies carried out showed the need to control the mass concentration of sodium and calcium cations, as well as phenolic compounds when predicting the pouring resistance of cognacs.

Influence of polyphenols on sensory properties of fermented sausages

In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

Influence of sesame flour on physicochemical properties of sour milk drinks

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks

Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

ADVANCED SOLUTION FOR IMPROVING THE SAFETY OF AGRICULTURAL EQUIPMENT WHEN STORAGE

Проблема и цель. В настоящее время сельскохозяйственную технику (СХТ) принято хранить в закрытых помещениях, под навесом и на открытых обустроенных площадках. Однако указанные технологии хранения СХТ не могут обеспечить оптимальных условий хранения и имеют низкую степень экономической эффективности. Цель исследований – экспериментальное обоснование и практическая реализация нового способа хранения СХТ на открытой площадке с применением экспериментальной конструкции активного теплового укрытия (АТУ). Методология. В исследованиях проводилось сравнение с показателями трех наиболее распространенных способов хранения СХТ, а именно хранения в закрытом помещение, под навесом и на открытой обустроенной площадке. Объектами изучения в процессе длительного хранения были зерновые сеялки СЗУ-3,6 в количестве четырех единиц. Процесс хранения четырех единиц зерновых сеялок СЗУ-3,6 осуществлялся следующим образом: 1 ед. СХТ на открытой площадке, 1 ед. СХТ под навесом, 1 ед. СХТ в закрытом помещении и 1 ед. СХТ на открытой площадке с применением экспериментальной конструкции АТУ. Результаты. Анализ показал, что предлагаемый способ хранения СХТ на открытой площадке с применением экспериментальной конструкции АТУ требует меньших вложений на обустройство места хранения, не требует дополнительных трудозатрат и материальных ресурсов на подготовку объекта СХТ к хранению, а общие затраты на подготовку и хранение изолируемого объекта СХТ сравнимы с затратами на хранение его в закрытом помещении. Заключение. Применение экспериментальной конструкции АТУ является более рациональным способом обеспечения надежной сохранности изолируемого объекта СХТ от воздействия на него окружающей среды на весь период хранения. Problem and purpose. Currently, agricultural machinery (AM) is usually stored in closed rooms, under a canopy and in open equipped areas. However, the indicated storage technologies for AM cannot provide optimal storage conditions and have a low degree of economic efciency. The purpose of the research is the theoretical substantiation and practical implementation of a new method of AM storage in an open area using an experimental design of an active thermal shelter (ATSh). Methodology. The studies included a comparison with indicators of the three most common methods of AM storage, namely storage in a closed room, under a canopy and in an open equipped area. The objects of the study in the process of long-term storage were 4 grain seeders SZU-3.6. The storage process for four units of grain seeders SZU-3.6 was carried out as follows: 1 unit was in the open area, 1 unit was under a canopy, 1 unit was indoors and 1 unit was in an open area using an experimental design of ATSh. Results. The analysis showed that the proposed method of AM storage in an open area with the use of an experimental design of ATSh requires less investment in arranging the storage site, does not require additional labor and material resources to prepare the storage facility for storage, and the total costs of preparing and storing an isolated storage facility are comparable to the cost of storing it indoors. Conclusion. The use of the experimental design of ATSh is a more rational way to ensure the reliable safety of the insulated object of AM from the efects of the environment on it for the entire storage period.

Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

To evaluate the behaviour of the relevant microbial populations during stretched cheese production, the quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ±0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and moulds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (-4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and moulds showed 2 and almost 3 log reduction (-2.2 ± 1.1 log CFU/g and -2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of -1.50 ± 0.64 log CFU/g. The counts of yeasts and moulds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.

Comparative assessment of apple fruit storability during storage in different modes of the cooled medium

The article presents the research results of the effect of post-harvest treatment with Phytomag preparation of fruits of 21 apple tree varieties of domestic and foreign breeding on their storability and quality. The purpose of the research is to determine the effectiveness of the combined effect of such technological techniques as post-harvest fruit treatment with Phytomag preparation and their storage in conventional (CGD) and regulated (RGD) gas dynamics on the formation of quality and storability of apples grown in the Crimea. The data obtained showed that the treatment of fruits with an ethylene inhibitor Phytomag during storage in conventional and regulated gas dynamics reduces losses, depending on the variety, by 1.5-1.8 times. It is established that the processed fruits retain their original marketable appearance, have high quality components during the entire storage period and after opening the refrigerating chambers, selling the fruits and bringing them to the consumer. It is proved that in the conditions of the Crimea such varieties as Tavria, Krymskoye Zimnee, Krymskoye, Orion, Kimmeria, Brebern, Fuji, Idared, Pink Lady can be successfully stored in a conventional gas dynamic with post-harvest treatment with preparation inhibiting ethylene synthesis. The advantage of storage in regulated gas dynamic was shown by the varieties Aromat Kryma, Predgornoye, Golden Delicious, Crispin, Granny Smith, Glouster, Gala, Jonagold.