Пищевая биотехнология. Рубрика в журнале - Вестник Воронежского государственного университета инженерных технологий

Публикации в рубрике (663): Пищевая биотехнология
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"Зеленые" технологии с применением двуокиси углерода в пищевой промышленности

"Зеленые" технологии с применением двуокиси углерода в пищевой промышленности

Кошевой Е.П., Гукасян А.В., Косачев В.С.

Статья научная

Опыт развития социальных государств свидетельствует о наличии прямой зависимости между экономическим, социальным и экологическим развитием и инновационной направленностью проводимой промышленной политики. Иными словами, главной целью промышленной политики должно стать обеспечение высокого уровня качества жизни, социальных гарантий и экологической безопасности, достигаемое путем инновационного развития определенного комплекса отраслей. Одной из таких отраслей является пищевая промышленность. Ее главная цель на современном этапе – обеспечение эколого-социального типа экономического роста. Инновации в пищевой промышленности, приносящие экономический, экологический и социальный эффекты должны стать приоритетными при формировании инновационно-промышленной политики. Таких инноваций в пищевой промышленности России разработано достаточно много, однако инструментов для стимулирования их внедрения явно не хватает. Рассматривая вопросы инновации в пищевой промышленности необходимо учитывать, что в настоящее время главное не только цена-качество, но экологическое и социальное воздействия на потребителей...

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A combination of rapid and easy assays of biosurfactant producing bacterial strain isolated from automobiles repairing workshop in aligarh

A combination of rapid and easy assays of biosurfactant producing bacterial strain isolated from automobiles repairing workshop in aligarh

Hussain Touseef, Khan Abrar Ahmad

Статья научная

Routine washing, cleaning, repairing, maintenance of cars, bikes, scooters and disposal of waste of all kinds are carried out in automobile workshops are common observations in Aligarh. Considering the likelihood of existence of biosurfactant producing organisms at hydrocarbon contaminated site, a large number of soil samples were collected and isolation was carried out. A total of ten bacterial strains ALIG (01–10) were isolated out of which only isolate АLIG01 grown on GSP agar, Maconkey agar as well as on Pseudomonas agar plates which indicated suspected Pseudomonas spp. and exhibits positive biosurfactant activity through penetration assay, oil spreading technique, beta hemolytic activity and ЕI24 (96%), positive blue plate agar plate (> 2сm), qualatitative analysis, tolerance against hydrocarbon m-xylene, and microplate assay. This isolate АLIG01 is a valuable source to investigate further for future agriculture plant pathology and industrial applications.

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An overview on applications of guar gum in food systems to modify structural properties

An overview on applications of guar gum in food systems to modify structural properties

Popova Biljana B., Hristova Vesna K., Ahmad M. ayaz, Shariati M. ali

Статья научная

Polysaccharides define as complex polymers composed of units interlinked with glycosidic bonds originated naturally. Polysaccharides are categorizing in several groups and among them, Gums are those with critical roles in food systems. Guar Gum is imparting softness, emulsification, stabilizing via its addition to formulas. This Gum is a fast soluble in cold water and can be active in a wide range of pH. The aim of this overview is giving an initial concept about guar gum and then convey to an introduction of its applications in food industries.

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An overview on the additives used in improvement of dough flow behaving characteristics

An overview on the additives used in improvement of dough flow behaving characteristics

Ghobadi Elnaz, Kaviani Mehdi, Khan Muhammad Usman, Shariati Mohammad Ali

Статья научная

Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of aforesaid sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.

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Cattle Sarcocystis parasites impact on cattle farming productivity as well as on food security and nutrition

Cattle Sarcocystis parasites impact on cattle farming productivity as well as on food security and nutrition

Rutaganira Joseph, Glamazdin I.

Статья научная

Cows and Bulls are mainly raised for milk and meat. Cattle Milk and meat play a vital role in the worldwide economies and contribute to food security and nutrition. For greater financial income accumulation, Cattle sourced Food products encompassing milk, butter, yogurt, ghee, cheese, Tenderized meat, meat sausage, etc. are sources of financial income for farmers and food producers. Unfortunately, Cattle Sarcocystosis disease can affect food security, and Cattle farmers’ economies by inducing reduced milk production, weight loss and decreased meat quality, abortion, and even death due to the effect these parasites have on Cattle (Hoeve-Bakker et al., 2019). Cattle Sarcocystosis disease is so far known to be specifically caused by six Sarcocystis spp infections in the Cattle. Each of the six (S.cruzi, S.hominis, S.heydorni, S.rommeli, S.hirsuta, & S.bovifelis) has its own different definitive host The two zoonoses (S. hominis & S. heydorni) share human as their common definitive host. Though the most prevalent among six bovine species, S. Cruzi, is not a zoonosis (Ayazian Mavi et al., 2020), it is a financial burden to the food producers and it may perpetuate malnutrition and Food insecurity. Therefore, Strengthened Control in Food Safety, Food biotechnology, and the Veterinary parasitological sector with the involvement of the public, civil society, and private sector are required to prevent the spread of sporocysts and protect water and Cattle Feed from Sarcocystis spp contamination.

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Cattle Sarcocystis spp. infection prevention and control

Cattle Sarcocystis spp. infection prevention and control

Rutaganira Joseph, Glamazdin Igor

Статья научная

Cattle Sarcocystis spp. are protozoa. They often parasitise tissues of Cattle. Few of these species are zoonoses. Therefore, they are foodborne parasites associated with consumption of raw or insufficiently thermally treated sarcocystic beef meat. Swallowing oocysts from environmental objects primarily contaminated water, garden crops, grazing on contamited pasture, etc. can cause Cattle sarcocystosis. Sarcocystis spp specific to Cattle include S.hominis, S.heydorni, S.cruzi, S.hirsuta, S.rommeli &S.bovifelis. Among them, S.hominis and S.heydorni are zoonotic and pathogenic agents. Human Intestinal/ Muscular Sarcocystosis is a disease that caused by eating raw or poorly cooked Cattle meat infected by Sarcocystis zoonoses (S.hominis&S.heydorni). Intestinal Sarcocystosis was reported almost from all corners of the world. This has been well documented but no powerful Preventive and control methods available to public yet. With the world growing population, researchers should provide or suggest practical solution to supply safe food to the consumers. During our research work we tried to compare the effectiveness of all available documented Cattle sarcocystis spp. Testing methods to recommend the best one to the public for screening health from infected Cattle before slaughter in the slaughter house. Though culture and society play a fundamental role in foodborne control, we also came up with additional control safety measures recommendations all along the beef meat supply chain.

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Development of industrial feed for channel catfish grown in the Central federal district of the Russian Federation

Development of industrial feed for channel catfish grown in the Central federal district of the Russian Federation

Vasilenko V.N., Frolova L.N., Dragan I.V., Mihajlova N.A., Zhiltsova S.I.

Статья научная

In the result of the analysis of domestic experience over the last 10 years of foreign experience (for example, 9 countries: Vietnam, India, Spain, Canada, China, Norway, USA, Chile, Japan, which possess the most advanced technologies and equipment for highly efficient production of feed for fish) in the development of innovative technologies and equipment for production of high-performance fish feeds were identified that the methods both dry and wet pressing are outdated and do not meet modern requirements in the production of fish feeds since it does not allow a deep physical-chemical transformations in protein-carbohydrate complex and exercise enter fat components at 40 %. Modern fish technologies are based on the use of extrusion processing of multicomponent mixture to give different buoyancy and adjustable rate of immersion of the resulting feed. Extrusion technology will allow to introduce a large amount of fat into the product - up to 35-40 %, to achieve 100 % starch splitting level. Based on the study of the nutrition of the canal catfish grown in the Central Federal District of the Russian Federation, the nutritional value of each of the components of the feed mixture, providing the need for fish to ensure a significant increase in the growth of live mass and improve the chemical composition of meat, was assessed for different age groups. To solve this problem, the "Feed Optima Expert" optimization program has developed products of extruded feed. Food needs of canal som: 30 - 40 percent protein, 4 - 6 percent fat, no more than 5 percent fiber, 35 - 40 percent Nosazotic Extract substances and 12 - 13 thousand kilos of Joule digestible energy in 1 kilogram (in recalculation on dry matter).

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Development of productive pseudocapsulated compound feeds for rainbow trout grown in the Central federal district of the Russian Federation

Development of productive pseudocapsulated compound feeds for rainbow trout grown in the Central federal district of the Russian Federation

Vasilenko V.N., Frolova L.N., Kochkin I.Y., Eremin I.D., Zhiltsova S.I., Dorokhin R.V.

Статья научная

The decrease in catch of valuable fish species from natural water bodies is compensated by their intensive cultivation in artificial conditions. In order to realize the main task of trout farms associated with obtaining marketable products in the shortest possible period of time, artificial feed is used as a source of food. A economically feasible alternative source of raw materials is the products of plant origin. In the process of production of oil and fat products at various stages, numerous fat wastes and by-products are formed, wich have fodder value and are not used as feeding facilities in industrial scale. This is especially frue for fat processing (soapstock of Light oil, fatty bleaching clays, dezodoration chases, phosphatides, calcium salts of fatty acids), as well as waste oils in combination with fat processing waste. On the base of studying the classical technology of producing mixed fodders for valuable fish species and eliminating its drawbacks the technology of pseudocapsulated mixed fodders for salmon fish grown in the CFD of Russia Federation with given fodder value and a line for its realization is suggested. The best way to bring fats and vitamins contained in them to valuable fish species is to feed them as a part of mixed fodders. At present, however, it is difficult to increase the level of fat in feed on the existing Russian fats supply lines, since most plants can include up to 10% of fat in the bulk feed line. Therefore, the development of mixing formulations and techniques for valuable fish breeds using sturgeon fish with more than 10% fat in it as an addition of fat oily wastes such as epaulettes and phosphates is not only of scientific interest. In the course of studies optimization encapsulated optimal feeds for program "Feed Optima Expert" pseudorainbow trout were also developed. As a result, close results were obtained in terms of the rate of growth of trout, the development, conversion of feed and viability in comparison with the best feed counterparts on the Russian market.

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Dietary supplements and their effect on the body of students

Dietary supplements and their effect on the body of students

Eremenko V.N., Kovtun R.I.

Статья научная

The world does not stand still. We are daily confronted with the achievements of modern science: we are able to communicate with a person from another continent via the Internet, we easily bypass any distance thanks to different modes of transport. And yet there are things that cannot be automated, improved, accelerated yet. A person still needs to sleep, have some physical activity during the day and, of course, eat. The whole day of a person can easily obey the rhythm: breakfast, lunch, dinner, and, of course, snacks, afternoon tea, brunch, late dinner. And it's getting harder and harder to give up food, as store shelves are bursting with goods that are ready to lie there for years until we buy them. This is because most of the foods we consume contain various dietary supplements in their composition. The main purpose of which is to make them tastier, stored longer, etc. Undoubtedly, the nutrition of all population groups can be affected by food additives, but in this article we will consider young people: 2nd and 3rd year students. Of course, studying, writing course projects, a large number of practical and other classes deprive you of the opportunity, or rather the strength and desire, to eat right. Therefore, this age group is of particular interest. To what extent are students aware of the presence of food additives in their food? How many of the survey respondents monitor their diet? And in general: are dietary supplements as harmful as they say in the media? In this article, we will analyze the survey data of students, as well as understand what dietary supplements are and how they affect the body.

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Dry protein mixture for food rations fortification based on membrane methods for processing secondary dairy raw materials

Dry protein mixture for food rations fortification based on membrane methods for processing secondary dairy raw materials

Glotova I.A., Tihonov G.S., Galochkina N.A., Shahov S.V.

Статья научная

Protein deficiency in the diets of various determined groups of consumers is a serious nutritional problem. The problem of protein deficiency in diets can be solved by developing protein mixtures for their enrichment, taking into account trends in personalized nutrition. Whey processing using membrane technologies corresponds to the concept of Green, Circular, Bio economy. Membrane technologies make it possible to fractionate various whey components and obtain high-tech protein products. The aim of the study is to develop a basic recipe, assess the organoleptic properties and physicochemical characteristics of a dry protein mixture based on whey proteins obtained on the basis of membrane methods. Whey protein concentrate UF WPC - 80 was used as the main component of the protein mixture. Whey protein concentrate and isolate in a 6:1 ratio form the basis of the protein mixture we have developed. We offered options for expanding the range of flavoring additives for dry protein mixtures by combining traditional flavoring additives "Strawberry", "Cherry", "Apple", "Pineapple", "Melon". We have provided an optional addition of papaya and pineapple extracts in case of decreased activity of digestive enzymes, for example, in the elderly people. The technological scheme for obtaining the finished product provides for two-stages dry mixing of the components and the use of commercially available equipment. The protein mixture is a dry powder and is recommended for use in liquid form by restoring it with water, milk or natural juice, for example, veatgrass. We investigated the composition and properties of the developed dry protein mixture in accordance with official and generally recognized test methods. The developed product meets the requirements of TR CU 021/2012 "On food safety" and can be recommended to increase the adaptive capabilities of consumers of various age and physiological groups to physical and neuro-emotional stress, as a fortifying component of diets

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Effects of pre-sowing seed treatment with potassium chloride on yield and quality of two peanut cultivars L14 and L23 grown in Vietnam

Effects of pre-sowing seed treatment with potassium chloride on yield and quality of two peanut cultivars L14 and L23 grown in Vietnam

Trong Le V., Thinh Bui Bao

Статья научная

In this study, we conducted an experiment to evaluate the effect of pre-sowing seed treatment with 0.05% KCl to the yield and quality of two peanut cultivars L14 and L23 grown in Bac Ninh province, Vietnam. After careful selection, the seeds of L14 and L23 were divided into two parts. Part 1 (control) was treated with distilled water and Part 2 (experiment) was treated with 0.05% KCl. The field experiment was arranged in a Split-plot design with four replications. The results show that pre-sowing seed treatment with 0.05% KCl increased the yield components (weight of 100 pods, weight of 100 seeds, mass ratio of unshelled peanuts, number of pods per plant) and yield of both L14 and L23 when compared to the control, in which the yield of L14 is higher than that of L23. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. The results of this study demonstrate the importance of pre-sowing seed treatment for peanuts.

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Evaluation of Water Purification Plant at Kosti City - Sudan

Evaluation of Water Purification Plant at Kosti City - Sudan

Nahla Hussien, Abdel Moneim Babikr, Mortada Elhesain, Yasir Mohamed

Статья научная

The objective of this study is to evaluate the purification level of water plant in Kosti city to supply water with high quality. This study was done to investigate the drinking water quality of Kosti city. Five sites of water network were selected, during March 2017 - May 2017. Thirty (30) samples of water from different areas of Kosti city were collected to evaluate water purification by using some laboratory tests for physical, chemical properties and microbiological. The results obtained showed that the turbidity level ranged between (4.2 – 150 NTU) thus exceeding the permissible level of WHO 1993 standards (5 NTU).The PH value was ranged between (6.3 – 8.2) and level of TDS (111 - 157 mg/L) ,hardness (43 - 89 mg/L) , residual chlorine (0.1 - 0.4 mg/L) , EC (116 - 234 μs/cm) . All these values fall below the values of national and international standards of (WHO, 1993) and Sudanese Organization for Standardization and Metrology 2008. The level of COD (86 – 584.4 mg/L), BOD (16 -144mg/L). Biological tests were conducted to determine the presence of fecal coliform the results showed that the samples of water limits according to the specifications of the Sudanese Organization for Standardization and Metrology(SOSM, 2008) and the World Health Organization (WHO, 1993) by 100%.

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Fish drying using different drying methods at different temperatures for fish Tilapia nilotica (Oreochromis niloticus)

Fish drying using different drying methods at different temperatures for fish Tilapia nilotica (Oreochromis niloticus)

Abdel Moneim babkr, Mortada Elhesain, Omer Osman, Waleed Salih, Yasir Mohamed

Статья научная

Тhis study was conducted at the Institute of Agricultural Engineering and Food Processing, Georg-August University, Gottening- Germany during the year 2016. The objectives of the study were to investigate the effect of drying method using three levels of drying temperatures on drying rate and drying time of fish Tilapia nilotica (Oreochromis niloticus). These methods are hot air (oven) drying; Microwave drying and infrared drying. The levels of temperatures were 40, 50 and 60˚C for each of the drying method. The results show that, there is direct relationship between drying temperature and drying rate and inverse relationship between temperature and drying time i.e. as the temperature of the drying increases the drying rate will increase and the drying time will decrease and vice versa. For oven drying method the lowest drying time was obtained at temperature of 60°C (7 hours) and the highest drying time was encountered at temperature 40°C (17 hours). Also the highest drying rate (37.232g water∕100 g of DM ∕hour) was found at temperature of 60°C and the lowest drying rate (14.936 g water∕100 g of DM ∕hour) was obtained at temperature of 40° C. When using Microwave drying method the lowest drying time was obtained at temperature of 60°C (5 hours) and the highest drying time was obtained at temperature 40° C (22 hours) and the highest drying rate (52.208 g water∕100 g of DM ∕hour) was obtained at temperature of 60°C and the lowest drying rate (11.032 g water∕100 g of DM ∕hour was obtained at temperature of 40°C. In case of infrared drying method the low drying time was obtained at temperature of 60°C (8 hours) and the highest drying time was found at temperature 40°C (14 hours) and the highest drying rate (39.589 g water∕100 g of DM ∕hour) was obtained at temperature of 60°C and the lowest drying rate (18.009 g water∕100 g of DM ∕hour) was obtained at temperature of 40°C. Statistical analysis using Eviews program show that microwave gives better results.

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Investigation of the content of carbonyl compounds and specific nitrosamines of tobacco in cigarette smoke and in the aerosol of the tobacco heating system

Investigation of the content of carbonyl compounds and specific nitrosamines of tobacco in cigarette smoke and in the aerosol of the tobacco heating system

Gnuchih E.V., Shkidyuk M.V., Kalashnikov S.V., Zhabentsova O.A.

Статья научная

Investigation of some toxic compounds concentrations in aerosol of new class of tobacco products - tobacco heating systems and comparing their levels with regular cigarettes aerosol is an important step in understanding whether these products are low-risk, as some manufacturers claim. Three popular in Russia cigarette brands, reference cigarette 3R4F and new heated tobacco products (HTP) were tested for levels of emissions of some harmful and potentially harmful constituents (HPHC). Aerosols of these products were collected under the ISO intense smoking regime and quantified for levels of N'-nitrosonornicotine, 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone, acrolein, acetaldehyde, formaldehyde. Levels of above mentioned HPHCs were measured by the high-performance liquid chromatography / mass spectrometry (HPLC/MS-MS). The results demonstrate that highest levels of measured HPHCs are obtained for reference cigarette 3R4F. As for popular in Russia cigarette brands their levels vary greatly and for some compounds can be very close to levels of 3R4F aerosol. Levels of all measured HPHCs in aerosol of HTP were significantly lower compared to all cigarettes. This can be explained by specific mechanism of HTPs aerosol formation without pyrolytic and pyrosynthetic reactions which are typical to all combustive tobacco products due to their high temperature of the process.

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Microgreens: a newly merging product, aspects, prospectives, and disadvantages

Microgreens: a newly merging product, aspects, prospectives, and disadvantages

Othman Ali J., Eliseeva L.G., Simina D.V.

Статья научная

In this article we demonstrate the connotation of microgreens, the newly merging product in the Russian market. Microgreens are normal plants planted in highly density on a substrate medium and harvested shortly after the first true leaves appear. Microgreens of many aromatic plants possess intensive flavour similar to its mature product. We also expound the aspects related to this product, including growth, harvesting time, Seeds utilization, light requirements, available suitable substrate, as well as the disadvantages related to its production. There is still a lot of controversy about the health benefits of consuming microgreens. Some researchers believe that there is currently not enough scientific evidence to support a higher nutrient level in microgreens than in mature plants. In this review, we discuss whether microgreening is a great addition to gardening or not. Still, other prospects for the future of this product indicates that the demand of the market for the microgreens will be strong especially with the wide spread of home-growing facilities like phytotrons and simple growing chambers.

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Scientific and practical approaches to the development of new-generation confectionery products

Scientific and practical approaches to the development of new-generation confectionery products

Dombrovskaya Y.P., Derkanosova A.A., Belokurova E.V., Kurchaeva E.E., Maksimov I.V., Kashirina N.A.

Статья научная

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

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Study on plant gums and their new development in application: with focus on tragacanth, guar and Arabic gum; a short review

Study on plant gums and their new development in application: with focus on tragacanth, guar and Arabic gum; a short review

Hassanpour F.

Статья научная

Gums refer to a type of polysaccharides which are used to increase viscosity and create some other functional properties such as thickening agent, emulsifying agent, stabilizer, crystal inhibitor and so forth. They are classifying based on their nature and originality including, microbial, plant, exudate and animal Gums. This article shortly reviews a group of plant Gums and recent findings in their application. Gums or Hydrocolloids are main compounds which create stability of emulsion via entering into water phase. The importance of these compounds is on viscosity and electrostatic reactions to stabilize nonalcoholic emulsion with below properties; 1) easily soluble in cold water, 2) the lowest amount of viscosity in water, 3) having maximum level of emulsifier amount, 4) no creation of gelling. Diversity and functionality of Gums and regarding their still novelty in food industries have made Gums one of the main additives in food formulations. Since sourced of Gums are different we must focus on using them together to improve their synergistic effect but interactions among them and combined matrixes produced by them also need to be studied in details.

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The efficiency of using new brands silica gel for colloidal stabilization of beer

The efficiency of using new brands silica gel for colloidal stabilization of beer

Razan H., Meledina T.V., Chernikhovec E.A., Manshin D.V.

Статья научная

The production of beer that meets the requirements of consumers in terms of quality and price is one of the most important aspects of competition in their sales market. It is known that the quality of the beer is associated with colloidal stability, which is often achieved through the use of different methods, such as chemical, enzymatic and physicochemical methods. Chemical methods are used to reduce the rate of oxidative processes in beer by introducing antioxidants. At the same time, enzymatic methods are often used in the mashing step. They involve enzyme preparations to regulate the levels of protein and carbohydrates (?-glucans and dextrins) in the beer. In breweries, physicochemical methods based on adsorbents that help remove major haze components such as protein and polyphenols from beer are commonly used. Since expensive imported materials such as silica gel and PVPP are widely used in Russia, which leads to additional production costs, this work is devoted to studying the possibility of reducing the costs of beer stabilization by replacing imported silica gels with domestic ones. For the study, we used domestic silica gels manufactured by "Tovesorb" (Russia). In addition, we used silica gels of foreign production Stabifix (Germany) and Britesorb L10 (Netherlands) as a control. The obtained results showed the prospects of using domestic brands of silica gel from "Tovesorb" (Russia), which were not inferior to imported analogues in terms of their adsorption properties.

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The impact of different starter cultures on fat content, pН and sH dynamics in white brined cheese production

The impact of different starter cultures on fat content, pН and sH dynamics in white brined cheese production

Makarijoski B., Рrеsilski S., Кhаn M.U., Нlеbа L., Shariati M.A., Rаshidzаdеh Sh.

Статья научная

White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5) contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A) the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.

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The nutritional profile of microgreen and mature lettuce (Lactuca sativa) grown under urban-type phytotron (ISR 0.2) conditions

The nutritional profile of microgreen and mature lettuce (Lactuca sativa) grown under urban-type phytotron (ISR 0.2) conditions

Othman A.J., Eliseeva L.G., Zelenkov V.N., Latushkin V.V., Kheirbeik Bassel

Статья научная

Lettuce (Lactuca sativa) is a major leafy vegetable and is commonly used in salad mixes and sandwiches. Therefore, lettuce can contribute significantly to the nutritional content of healthy diets. One specific nutritional problem that needs attention is mineral (e.g., Fe, Zn) malnutrition, which impacts over two-thirds of the World’s people living in countries of every economic status. Also, consumption of salads Microgreens, the edible cotyledons of many vegetables has been gaining popularity as a culinary trend due to its flavor and density of minerals that can be sustainably produced in almost any locale. In this study, the nutrient contents of both mature and microgreen oakleaf lettuce grown on rockwool mat were assessed and compared to each other together with the phytonutrient contents like ascorbic acid, total antioxidant capacity and total phenolic content. Of the 10 nutrients examined (P, K, S, Ca, Mg, Mn, Cu, Zn, Fe, N), lettuce microgreens had significantly larger quantities of all nutrients than mature lettuce except for the Ca and K. As microgreens can be grown easily in one’s home using the methods used in this study, they may provide a means for consumer access to larger quantities of nutrients per gram plant biomass relative to store-bought mature lettuce, which had relatively lower nutrient contents than microgreens with respect to most nutrients examined.

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