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Rambler's Top100

Food processing Industry №12/2016

Results of the Work of the Enterprises of Food and Processing Industry of Russia

FOCUS: HIGH-QUALITY INGREDIENTS - THE BASIS OF HEALTHY FOODS

Demidova A. V., Makarova N. V., Eremeeva N. B., Bykova T. O. Research of Edible Packaging on the Basis of Apple Puree with Addition of the Plasticizer Carboxymethylcellulose

P. 8-11 Key words
edible film, carboxymethylcellulose, apple puree

Abstract
Among the various types of packaging bio-renewable biodegradable edible films constitute the object of a new direction of research and attract attention of both scientists and manufacturers, and consumers. Edible film can be defined as primary packaging made of edible ingredients which can be eaten together with the food. Use of carboxymethylcellulose (CMC) as a plasticizer for the formation of film coatings can allow to solve an actual problem develop environmentally friendly technologies natural protective edible food coatings. Work performed by employees of the Samara State Technical University. The aim of this study is to evaluate the organoleptic properties of the structure, moisture absorption, strength characteristics for edible films prepared on the basis of apple puree and CMC. 3 films were manufactured with different sample types and content of plasticizers. The structure of all film samples uniform, spongy. The film with 1?% CMC contains the least amount of air bubble inclusions most acceptable flavor characteristics and has masticatedfilm supplemented with 2?% CMC. Films with 3?% pectin fewest observed the presence of air bubbles, the most dense structure, as compared to samples containing less CMC. Samples with high water absorption have good masticated and digestibility. During the experiments, data were obtained by tensile strength at break for the films. Increasing CMC content in the composition of the apple may increase the mechanical strength of the films. When using the CMC in the composition of apple puree films strength increases slightly. In general logical state that the increase in the content of the CMC film deteriorates masticated films with increased strength is not significant. The prospect of work in the field of edible film is obvious, but it is obvious that for edible films based on applesauce necessary strength characteristics necessary to continue work and to combine CMC with other plasticizers.

Authors
Demidova Anna Vladimirovna;
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor;
Bykov Dmitry Evgenyevich, Doctor of Technical Science, Professor;
Eremeeva Natalya Borisovna;
Bykova Tatyana Olegovna,
Samara State Technical University,
244, Main Building, Molodogvardeyskaya St., Samara, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Situn N. V., Tekutyeva L. A., Fischenko E. S., Son O. M., Bobchenko V. I. Cooked Sausages with Use of Food Additive "Lycopene"

P. 12-14 Key words
antioxidants; cooked meat products; lycopene; nutritional value; consumer properties

Abstract
The article is devoted to the development and research of consumer properties of cooked sausages (sausages) with lycopene in the formulation of food supplements. Works performed the Far Eastern Federal University (Economics and Management School). We used the standard methods. Research of consumer properties developed sausages included: study of the organoleptic characteristics of the mass fraction of protein, fat mass fraction, mass fraction of salt mass fraction of sodium nitrite, the mass fraction of moisture, the content of lycopene, microbiological criteria, food and energy value. We studied two samples: a pilot - with lycopene as a food dye, a controlling - by using the dye "VremiaKRK" Р1. The test samples were stored at t = (0…6) °C, packed in a modified atmosphere gas (CO2?/?NO2 = 30-70?%) within 54 days, depending on the coefficient of the claimed reserve 45 days. The experimental samples had higher organoleptic characteristics. Use of lycopene in cooked sausages formulations also can reduce the amount of insertion of sodium nitrite and 0.004 kg?/?100 kg of finished product, or by 1.6 times since lycopene itself has a coloring power. Microbiological parameters are defined in order to establish the shelf life. Studies confirm that the sausages were preserved over the estimated shelf life of 45 days without exceeding the total count, conditionally - pathogenic and pathogenic microorganisms, according to CU TR 021?/?2011 and CU TR 034?/?2013. However, on the 54th day of storage in a control sample of total bacterial count exceeded the established norm of 1.5 times (1.5o103 KOE?/?g). Thus, studies have shown that the introduction of formulated nutritional supplement lycopene, which has antioxidant properties, in the amount of 0.0063?% by weight of the product has no negative effect on consumer properties of cooked sausages (sausages). The use of lycopene thus expanding the range of meat products, improve the organoleptic characteristics of the finished product, to reduce the amount of sodium nitrite.

Authors
Situn Natalya Viktorovna, Candidate of Biological Science, Docent,
Tekutyeva Lyudmila Alexandrovna, Candidate of Technical Science, Docent,
Fischenko Evgeniya Sergeevna, Candidate of Technical Science, Docent,
Son Oksana Mikhaylovna, Candidate of Technical Science, Docent,
Bobchenko Viktoria Ivanovna, Docent,
Far Eastern Federal University, Economics and Management School,
8, G, Sukhanova St., Ayaks, Russian Island, Vladivostok 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gadzhieva A. M., Kasyanov G. I., Kvasenkov O. I.Opportunities and Prospects for the Use of CO2 Extracts in Tomato Proces-sing

P. 15-17 Key words
CO2-extracts; сanned vegetables; Natural whole tomatoes; canned foods; fortified foods processing tomatoes

Abstract
The strategic objective of the country's agricultural policy is to increase the efficiency of agricultural production, including tomatoes. In this task, it occupies an important place as soon as possible the introduction of new advanced technologies of processing tomatoes to significantly reduce the loss of products. However, canned food produced in Russia, can not compete in the international market due to irrational ratio between price and quality produced tomato products. Therefore, improving the quality of the canned products and reducing its cost are essential factors for the development of industrial processing of tomatoes. Work performed jointly by scientists of the Dagestan State Technical University, Kuban State University of Technology and the All-Russian Scientific Research Institute of Refrigeration Industry. This problem must be resolved primarily by making fuller use of the natural potential of tomato raw material and increase adaptability of the manufacturing process. CO2 extracts of spices used to improve the taste and aroma of tomato products have a smell, taste and useful properties of plants from which derived. CO2 extracts improve digestion, have antioxidant and other properties. CO2 extracts are useful for children and the elderly: approved and recommended in their diet. One of the major advantages of technologies based on the use of a CO2 extraction is the possibility of manufacturing products without preservatives, fillers, chemicals, undesired aromatic substances and other additives. Great theoretical and practical interest is the partial replacement of aromatic ingredients in the CO2 extracts in the manufacture of natural tomato preserves, tomato natural whole, canned food, fortified food processing tomatoes. All formulations for fruit and vegetables, where we have introduced herbs and spices - they are replaceable entirely or partially on CO2 extracts, and mixtures thereof according to good practice exchange. In this paper, we recommended CO2 extracts that improve all products based on tomato. The introduction of CO2 extracts in the grated tomato pulp or juice enriches their bioactive substances and improve product quality. The composition of the prescription canned "Catfish fried in tomato sauce" includes CO2 extracts of black pepper, fragrant pepper, cloves, coriander, bay leaf and tomato seeds. The use of CO2 extracts always guarantee product quality improvement, and thus the success of the market.

Authors
Gadzhieva Aida Medzhidovnа, Candidate of Chemical Science
Daghestan state technical university,
367 015, g. Makhachkala, I. Shamilya, 70; This email address is being protected from spambots. You need JavaScript enabled to view it.
Kasyanov Gennadi Ivanovich, Doctor of Technical Science
Kuban state technological university,
350072, Krasnodar, str. Moscow, 2; This email address is being protected from spambots. You need JavaScript enabled to view it.
Kvasenkov Oleg Ivanovich, Candidate of Technical Science
All-Russian Research Institute of Refrigeration Industry,
142703, Moscow region, Vidnoe, School street, 78; This email address is being protected from spambots. You need JavaScript enabled to view it.



Golubeva L. V., Dolmatova O. I., Pozhidaeva E. A., Grebyonkina A. G., Zygalova E. I., Medko Yu. M.New Dairy Product with Flavoring Components of Vegetable Origin

P. 18-20 Key words
dairy drink, ingredients of vegetable origin

Abstract
Currently, there are many types of dairy products. One of the most famous and is consumed yogurt. Nowadays you can see a wide variety of manufacturers and types of product. Development of a new product with ingredients of plant origin is relevant as an increasing interest to eat healthy and wholesome food with functional oriented purpose of work - to explore the possibility of making syrup from flowers of linden and dandelion in a fermented milk drink, to assess its quality. The work was carried out at Voronezh State University of Engineering Technology. The following ingredients are used to produce fermented milk drink: milk, symbiotic starter and syrup of flowers of linden and dandelion. The syrup is introduced into the finished drink in the ratio 1: 1 (dandelion flowers: linden flowers) in an amount of 8?%, while the fermented milk beverage characterized harmonious, moderately sweet taste and fragrance of flowers, smooth consistency and pleasant yellow color, caused by insertion color syrup. Studied the microbiological composition of the fermented milk drink. (Coliforms) and pathogens have been identified. Yeast and mold do not exceed the norms established by the requirements of technical regulations of the Customs Union "On the safety of milk and dairy products. " The change in index of titratable acidity during storage. Conducted microscopic study. Installed increased mass fraction of vitamins A and C. The satisfaction of daily human requirements for vitamins in the new product in comparison with a control sample, an increase of 76?% for vitamin A and 24?% - for vitamin C and reached 96 and 34?%, respectively. Calculated energy and nutritional value of fermented milk beverage. Detected expiration date.

Authors
Golubeva Lyubov Vladimirovna, Doctor of Technical Science, Professor,
Dolmatova Olga Ivanovna, Candidate of Technical Science, Docent,
Pozhidaeva Ekaterina Anatolyevna, Candidate of Technical Science, Docent,
Grebyonkina Anna Gennadyevna,
Zygalova Ekaterina Ivanovna,
Medko Yuliya Grigoryevna,
Voronezh State University of Engineering Technology,
19, Pr. Revolyutsii, Voronezh, 394000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zarubin N. Yu., Litvinova N. V., Frolova Yu. V., Bredikhina O. V.New Data on the Use of Collagen Hydrolyzate in the Semi-Finished Fish Technology

P. 21-24 Key words
fish skin; biomodification; enzymatic treatment; enzyme preparation; collagen; products of enzymatic processing

Abstract
One of the promising raw materials that can be used for food purposes, namely, to technology of fish products, is a collagen-containing raw material obtained by processing various types of fish. According to the currently applicable standards of the bulk of the sales of fish should be skinless. As a result, all the major fish processing companies fish skin, in fact, is the waste subject to disposal. This paper investigates the issue of rational use in the food industry of secondary raw materials fish processing plants - fish skin and the technology of obtaining the products of enzymatic processing (PEP) from the skin of sockeye salmon, cod and salmon through biotechnological processing enzyme preparationProtepsintogether with the citric acid solution. The developed technology allows to obtain PEP with a higher organoleptic characteristics and containing fragments of collagen fibres which will participate in the structuring of the finished product. The main purpose of the study was: to study the effect of PEP from the fish skin on the properties of fish meat model systems and determination of optimal level of replacement of fish raw material on the PEP. The studies were conducted according to standard techniques at the Department of Technology and biotechnology of food of animal origin, Moscow state University of food production. Studied how physico-chemical and functional and technological properties of PEP from the skin of sockeye salmon, cod and salmon, and the properties of meat systems introduced PEP before and after heat treatment. The level of replacement was considered from 5 to 20?%. According to the research results, it was concluded that the optimum level of replacement of fish raw material on the PEP from the skin of sockeye salmon, cod and chum salmon made up 10-15?%.

Authors
Zarubin Nikita Yuryevich,
Litvinova Elena Viktorovna, Candidate of Technical Science,
Frolova Yuliya Vladimirovna,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bredikhina Olga Valentinovna, Doctor of Technical Science, Docent,
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Food Ingredients Market: State and Prospects

ECONOMICS AND MANAGEMENT

Rozhdestvenskaya L. N., Yagolnitser M. A.Cognitive Modeling as a Basis for Improving Internal Care Systems and Social Nutrition

P. 30-35 Key words
domestic food aid; cognitive map; cognitive modeling; food program; social nutrition

Abstract
Development of the domestic food aid (DFA) and social meals (SM) in Russia demands new implementation and control methods. As if follows from the analysis of the DFA and SM experience the main purpose of the regional programs is the attempt to agree the local agriculture industry with social assistance and food security. DFA and SM systems are complicated and semistructured. The investigated programs are found to be without any universal logical approach to the agreement between existing resources, particular problems evidence degree, certain conditions properties and food programs perspectives. High-quality management of the programs requires getting the database from the system troubleshooting procedure. The database tools permit to detect all elemetnts of the system and links between them, and to determine the degree of some elements dependence on other ones. The mentioned database gives the capability of using the cognitive modeling. Cognitive modeling serves as an aid to detect existing links and mechanisms. This single methodological approach can be used in any region. Cognitive modeling in DFA and SM systems analysis and control means the research of such system operation and development with help of a cognitive map. The complex investigation of interactions in the system permits to reveal qualitatively basic tendencies and their effect that would lead to the directed indicators change with respect to basic configuration variation in certain conditions.

Authors
Rozhdestveskaya Lada Nikolaevna, Candidate of Economical Science,
Novosibirsk State Technical University,
20, Prospekt Marksa, Novosibirsk, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Yagolnitser Miron Arkadyevich, Candidate of Economical Science
Institute of Economics and Industrial Engineering,
17, Prospekt Akademika Lavrentyeva, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pavlova Zh. P., Bobchenko V. I., Son O. M., Tekutyeva L. A., Glukhov O. V.International Cooperation in the Management of Food Production

P. 36-38 Key words
normative documents; product quality; food safety; International security

Abstract
Reflected the facts of inconsistency of the quality of goods in the merchandising of Russia and the necessity of improvement of normative documents taking into account International standards to improve the status of "commercial" proposals in the integration process at the International level. Noted the role of International organizations in the adoption of a set of food standards in terms of their production and turnover, providing for their safety. The Commission of Codex Alimentarius adopted the "Principles of control and certification of import and export of food" (CAC?/?GL 20-1995)" recommended for use by States according to the decision taken at the government level. Emphasized at the International level, the SPS agreement and TBT measures that impose technical regulation to production facilities and finished food commodity продукции to ensure its security. The most recognized documents in International practice in the area of food safety are the ISO 22000, which focuses attention. Socially significant among the documents of this series is recognized standard ISO 22000: 2005 standard "safety management System of food products. Requirements for any organization products chain", according to which an international system of food safety (MSBP). Outlines the importance of the normative documents of the safety management system that allows you to track?/?trace the product life cycle, taking into account the requirements of the standard SAS?/?GL60-2006. In modern conditions of development of the business processing companies are required to implement the quality management system of finished products based on HACCP principles and to the integration of Russia into the mainstream of a unified technical policy in the EU countries a prerequisite for the functioning is the existence and implementation of GMP system allowing to control the quality and safety of food products on the basis of the right production activities. The article considers the modern approaches to the use regulations for the prevention and control of food safety in the foreign field. The most important task of the Russian Federation by the decision of food security - changes in the regulatory framework of the country on the basis of harmonization of the national system of normative documents with International, to expand mutually beneficial exchange of goods.

Authors
Pavlova Zhanna Petrovna, Candidate of Technical Science, Professor,
Bobchenko Viktoria Ivanovna, Docent,
Son Oksana Mikhaylovna, Candidate of Technical Science, Docent,
Tekutyeva Lyudmila Alexandrovna, Candidate of Technical Science, Docent
Glukhov Oleg Vitalyevich, Graduate Student,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



Labutina N. V., Ermolaeva G. A., Lee E. V.The Urgency of Continuing Adult Education in the Field of Quality Assurance Food Safety of Foodstuffs

P. 40-41 Key words
concept; criteria; adult continuing education; educational programs

Abstract
The concept of continuous adult education development in the Russian Federation for the period up to 2025, which reflects the priorities of the state policy in this sphere. Continuing education system covers formal, non-formal and informal - spontaneous - education, interconnected. The analysis is conducted by leading experts of the Moscow State University of Food Production. The evaluation and criteria for educational programs in areas of training, ensuring quality and food safety of food. The basic principles for designing a model of continuous education for adults in the area of quality assurance and food safety of food products: training of highly qualified personnel, designed to produce domestic foods for optimal fill human needs in vital nutrients, energy at the same time meet the needs of enterprises, innovative companies, scientific research institutes and universities for specialists for a market economy. The implementation of existing graduate programs aimed at training researchers and managerial elite for the sphere of activity of economic entities in the framework of priority scientific directions: biocatalytic, biosynthetic, biosensor technologies; nano-, bio-, information technology, biomedical, veterinary technology; loss reduction technologies from social diseases, and others.

Authors
Labutina Natalia Vasiljevna, Doctor of Technical Sciences, Professor;
Ermolaeva Galina Alexeevna, Doctor of Technical Sciences, Professor;
Lee Elena Vadimovna, Candidate of Biological Sciences, Associate Professor,
Moscow State University of Food Production
11, Volokolamskoye shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Solution for Milk Collection Stations on the Basis of ONI Equipment

Abdullaev A. Sh., Nurmukhamedov Kh. S., Nurmatov T. B., Temirov O. Sh.The Generalization of the Experimental Data on Finely Divided Materials

P. 45-47 Key words
root-tuber crops, pelletized, degree of crushing, angular velocity, thin crushing, generalization, formula

Abstract
Effective crushing is important in production convenience food for giving a good trade look to food powders. Pilot researches to take puree of root-tuber crops by method of instant dumping of pressure have allowed to determine optimum regime parameters, as a result received partially dried puree with high uniform structure. However, after drying, puree becomes as a pelletize conglomerate with necessary humidity and has ~40°C temperature. A research objective - studying and generalization of process of crushing of pelletized puree of root-tuber crops in high-speed grinders in turboblade type. Results of pilot researches on thin crushing the pelletized of conglomerates of carrots and table beet in the form of functional dependence of i=f (v) are presented. The submitted data characterize advantage of a high-speed grinder of turboblade type to receiving food powders of the required dispersion, the processed material allowing to crush and cool at the same time. It is revealed that extent of crushing of similar materials depends on the angular speed of v, and also a step of placement of t?/?d of cores on the worker to a shaft. It is proved that increase in angular speed with 14.6 to 254.3 с-1 leads to growth of extent of crushing of ~6 of times. The contrastive analysis on experimental data is made for all studied types of root-tuber crops. Researches on influence of a step of an arrangement of cores of t?/?d on process have shown that decrease in t?/?d allows to increase intensity of crushing by more than 2 times that is caused by increase in number of impacts of the dried-up conglomerate with cores of a working shaft. On the basis of generalization of skilled data the settlement formula for thin crushing pelletized root-tuber crops where numerical values of coefficients and exponents for each type of the studied object are presented is removed, and the error of a formula doesn't exceed ±7.9?%. It is revealed that in a high-speed grinder in parallel with process of crushing cooling of the crushed particles proceeds.

Authors
Abdullaev Alisher Shonazarovich, Candidate of Technical Science, Docent,
Nurmukhamedov Khabibulla Sagdullaevich, Doctor of Technical Science, Professor,
Tashkent Chemical Technological Institute,
32, Navoi St., Tashkent, 100011, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nurmatov Tokhir Bakhtiyarovich, Master,
Tashkent State Technical University,
2, Universitetskaya St., Tashkent, 100095, This email address is being protected from spambots. You need JavaScript enabled to view it.
Temirov Odil Shukurovich, Master,
Shurtan Gas Chemical Complexе,
Shurtan, Guzar, Kashkadarya Region, Uzbekistan, 181300, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Rakia Grozdova Pomorie and Rakia Bulgaria Muskatova - Beverages with Rich Traditions

Medrish M. E., Abramova I. M., Polyakov V. A., Gavrilova D. A., Pavlenko S. V.Determination of Carbohydrates and Organic Acids in the Grain and Wort and Mash with Use of HPLC

P. 50-53 Key words
brew; high performance liquid chromatography; glucose; maltose; lactic acid; organic acids; mash; acetic acid; fructose

Abstract
The content of carbohydrates and organic acids is an important parameter of the alcohol production process. The differential evaluation of its content on the various stages of the process allows optimizing the fermentation process, to monitoring the quality of raw materials and enzymes. The work staff of the Research Institute of Nutrition and Biotechnology. The purpose of work - development of techniques for determining carbohydrates and organic acids in the grain wort and mash with the use of high performance liquid chromatography method. Under ordinary conditions of alcoholic fermentation of hexoses by enzymes together with ethanol formed by-products (glycerol, organic acids, alcohols, aldehydes). The number and rate of formation of organic acids depend on many factors. All violations that occur during the process of fermentation, have a negative impact on the quality of the finished product. Since the formation of acetic acid increases with increasing rate of introduction of yeast, the temperature rises. Lactic acid is formed as a product of metabolism of yeast during fermentation. Implementation of measures to improve the quality of alcoholic products testing and raw materials for its production involves the use and application of modern instrumental methods. Application of HPLC allows to monitoring changes in the composition of carbohydrates and organic acids in grain mash, to identify and eliminate the causes that lead to a decrease of the quality of the finished product. The developed new methods for determination of mass concentration of carbohydrate (maltose, glucose, fructose) and organic acids (acetic, lactic) based on ligand exchange and ion exclusionprocesses. They are characterized by simplicity, reliability, rapidity, and do not require expensive and toxic reagents. The measuring range of the mass concentration of maltose, glucose, fructose - 0.01-4.0 g/100 cm3; acetic acid, lactic acid - 0.01-5.0 g/100 cm3.

Authors
Medrish Marina Eduardovna, Candidate of Technical Science,
Abramova Irina Mikhaylovna, Doctor of Technical Science,
Polyakov Viktor Antonovich, Doctor of Technical Science, Professor, Academician of RAS,
Gavrilova Darya Alexeevna,
Pavlenko Svetlana Vladimirovna,
Research Institute of Nutrition and Biotechnology - Branch of Research Center of Nutrition and Biotechnology,
4b, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Sarkisyan V. A., Zorin S. N., Sidorova Yu. S., Glazkova I. V., Petrov N. A., Kochetkova A. A., Mazo V. K.Specialized Lipid Module: Technology of Production and Evaluation of the Biological Effectiveness

P. 54-58 Key words
astaxanthin; docosahexaenoic acid; corticosterone; lipid module; foods for special dietary uses

Abstract
One of the most effective ways of complex correction of diet lipid component, focused on correction of consequences of deficit of described essential components, is to use specialized modules. This article describes the method of formulation selection and technology for producing specialized lipid module (LM) with a balanced fatty acid profile and biologically active compound with proven biological efficacy. The work was carried out by employees of the Federal state budget institution of science "Federal research center of food biotechnology and food safety". The purpose of this study is to develop formulations and technologies of specialized lipid module (LM) with optimized fatty acid composition, enriched with astaxanthin and evaluation of its biological efficiency. A modular system was used during the experiment, making it possible to solve a number of technological problems associated with the introduction of biologically active substances along with the preservation of functional and technological properties and reduction of losses of minor components. A specialized lipid module with a predetermined lipid composition based on the sources of polyunsaturated fatty acids containing docosahexaenoic acid (DHA) in a specific ratio of ?-3 and ?-6 fatty acids and minor astaxanthin as biologically active substances of natural origin was developed. Experiment in vivo (36 days) showed that LM has a hypolipidemic and hypocholesterolemic effects, according to lower cholesterol and low-density lipoproteins (LDL) levels of experimental group animals (1.44±0.02 mmol?/?L and 0.40±0.01 mmol?/?L), in which diet sunflower oil was substituted with LM, in comparison with control group animals (1.87±0.03 mmol?/?L and 0.63±0.01 mmol?/?L). LM consumption also prevented the increase of urine corticosterone level after exhaustive exercise which indicating the adaptation of animals to stress. Enrichment of diets with LM resulted in significant increase in DHA level in the liver of the test group of rats (4.9 fold) compared to rats of control group. The results of pre-clinical studies show the benefits of developed lipid module effect on lipid metabolism and its corrective effect on adaptation syndrome in in vivo experiment and show the prospectivity of the developed lipid module as a component of the specialized food with adaptogenic action.

Authors
Sidorova Yuliya Sergeevna, Candidate of Biological Science,
Sarkisyan Varuzhan Ambartsumovich, Researcher,
Glazkova Irina Vladimirovna, Candidate of Chemical Science, Senior Researcher,
Zorin Sergey Nikolaevich, Candidate of Biological Science, Senior Researcher,
Petrov Nikita Alexandrovich, Assistant Researcher,
Mazo Vladimir Kimovich, Doctor of Biological Science, Professor, Senior Researcher,
Kochetkova Alla Alexeevna, Doctor of Technical Science, Professor
Research Center of Nutrition and Biotechnology,
2/14, Ustyinsky Proezd, Moscow, Russia, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Burdun N. I. Food System of Russia in the Estimates of Expert Community

Index of Articles Published in the "Food Processing Industry" in 2016