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Rambler's Top100

Food processing Industry №9/2022



The results of the work of Food and Processing industry Enterprises of Russia

TOPIC OF THE ISSUE: PERSPECTIVE DEVELOPMENTS IN BEVERAGE PRODUCTION TECHNOLOGIES

Panasyuk A. L., Kuz'mina E. I., Rozina L.I., Akbulatova D. R., Egorova O. S.Prospects for the use of syrups from grain raw materials in the production of fruit alcoholic beverages

P. 8-11 DOI: 10.52653/PPI.2022.9.9.001

Key words
fruit fermented materials, fruit alcoholic beverages, fruit raw materials, glucose-fructose syrup, physico-chemical indicators, organoleptic indicators

Abstract
The fruit raw materials used for the production of alcoholic beverages, in turn, are distinguished by a variety of species and varieties, the physico-chemical composition of which varies widely: the total amount of sugars ranges from 30 to 150 g/dm3, acids - from 1.2 to 33.8 g/dm3. Due to the high acid content that prevents the normal growth of yeast, fresh fruit juice (except apple juice) is diluted with water before fermentation, which, in turn, has an effect on reducing the concentration of sugars. Thus, in order to achieve the required alcohol content in fruit alcoholic beverages, it is necessary to enrich fresh wort with sugar-containing substances. Sweeteners from various natural raw materials, characterized by different composition and properties, are widely used in the food industry as a substitute for crystalline sugar. For example, glucose-fructose syrup (HFS) is a sugary product obtained from starch of grain raw materials by acid or enzymatic hydrolysis, used in the production of strong alcoholic beverages, bread and confectionery, dairy products, soft drinks, including functional beverages. The purpose of this work was a comparative study of the qualitative indicators of apple and plum fruit fermented materials and alcoholic beverages obtained using sugar-containing substances of various nature: beet sugar and HFS with a fructose content of 70 and 80 %. As a result of the conducted research, it was found that the physico-chemical parameters of apple and plum fermented materials obtained using sugar-containing substances of various nature meet the requirements of the current regulatory and technical documentation. The amount of HFS required to achieve the characteristic organoleptic characteristics of semi-sweet and sweet fruit alcoholic beverages is on average 1.5 times less than the amount of granulated sugar required to obtain similar taste characteristics. The organoleptic characteristics of apple and plum alcoholic beverages obtained using glucose-fructose syrups as sugar-containing substances are higher compared to similar products produced with the introduction of commercial sugar.

References
1. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., Ganin M. Yu. Isotopes of carbon, oxygen, and hydrogen ethanol in fruit wines. Tekhnika i tekhnologiya pischevikh proizvodstv = Food processing: techniques and technology. 2020;50(4):717-725 (In Russ.). https://doi.org/10.21603/2074-9414-2020-4-717-725.
2. Panasyuk A. L., Kuz'mina E. I., Egorova O. S. Changes in the main components of the composition of berry juices as a result of fermentation. Pishchevaya promyshlennost': nauka i tekhnologii = Food industry: Science and technology. 2014;(3(25):3-7 (In Russ.).
3. Oganesyants L. A., Panasyuk A. L., Reytblat B. B. Theory and practice of fruit winemaking. Moscow: Razvitie, 2012. 396 p. (In Russ.)
4. Paulino B. N., Molina G., Pastore G. M., Bicas J. L. Current perspectives in the biotechnological production of sweetening syrups and polyols. Current opinion in food science. 2021;41:36-43. https://doi.org/10.1016/j.cofs.2021.02.004
5. Parker K., Salas M., Nwosu V. C. High fructose corn syrup: Production, uses and public health concerns. Biotechnology and molecular biology reviews. 2010;5(5):71-78.
6. Kuz'mina E. I., Ganin M. Yu., Sviridov D. A., Egorova O. S., Shilkin A. A., Akbulatova D. R. Using modern instrumental methods for coffee identification. Pischevie sistemy = Food systems. 2022;5(1):30-40. https://doi.org/10.21323/2618-9771-2022-5-1-30-40 (In Russ.).
7. Andrievskaya D. V., Zakharov M. A., Ul'yanova E. V., Obodeeva O. N. Research of the influence of sugar-containing raw materials on qualitative characteristics of cognacs. Polzunovskiy vestnik = Polzunovsky bulletin. 2021;(1):34-43 (In Russ.). https://doi.org/10.25712/ASTU.2072-8921.2021.01.005.
8. Peschanskaya V. A., Andrievskaya D. V., Ul'yanova E. V. Prospects for the use of glucose-fructose syrups in the production of alcoholic beverages. Pivo i napitki = Beer and beverages. 2020;(3):13-16 (In Russ.). https://doi.org/10.24411/2072-9650-2020-10033.
9. Mamedov E. R., Barakova N. V. Addition of starch-derived sweeteners to a liqueur blend. Protsessi i apparati pischevikh proizvodstv = Processes and food production equipment. 2020;2(44):41-48. https://doi.org/10.17586/2310-1164-2020-10-2-41-48 (In Russ.).
10. Singh I., Langyan S., Yadava P. Sweet corn and corn-based sweeteners. Sugar Tech. 2014;16(2):144-149. https://doi.org/10.1007/s12355-014-0305-6
11. Zargaraan A., Kamaliroosta L., Yaghoubi A. S., Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016;3(4):3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3
12. Khorshidian N., Shadnoush M., Zabihzadeh Khajavi M., Sohrabvandi S., Yousefi M., Mortazavian A. M. Fructose and high fructose corn syrup: are they a two-edged sword? International Journal of Food Sciences and Nutrition. 2021;72(5):592-614. https://doi.org/10.1080/09637486.2020.1862068
13. Ershadi A., Azizi M. H., Najafian L. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Science and Nutrition. 2021;9(10):5344-5351. https://doi.org/10.1002/fsn3.2452
14. Helstad S. Corn Sweeteners. Chapter in a book: Corn (Third Edition). Chemistry and Technology. Amsterdam: Elsevier Inc., 2019. P. 551-591. https://doi.org/10.1016/B978-0-12-811971-6.00020-6
15. Tvorogova A. A., Kazakova N. V., Landikhovskaya A. V., Zakirova R. R., Gurskiy I. A. Ice cream with sucrose replacement. Dairy industry. 2021;(5):46-48. https://doi.org/10.31515/1019-8946-2021-05-46-48
Authors
Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Corresponding Member of RAS,
Kuz'mina Elena I., Candidate of Technical Sciences,
Rozina Larisa I., Candidate of Technical Sciences,
Akbulatova Dilyara R.,
Egorova Olesya S.,
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



Vafin R. R., Mikhailova I. Yu., Ageykina I. I. Determination of the relative proportion of malt in crushed grain products by competitive RT-PCR. Part 2

P. 12-16 DOI: 10.52653/PPI.2022.9.9.002

Key words
barley, malt, grain products, nucleic acid, RT-PCR, electrophoresis, analysis

Abstract
Barley malt is the main semi-finished product for making beer, affecting its aroma, taste, color, persistence and foam quality. For effective control over compliance with the standard of the permissible threshold for the partial replacement of brewing malt with grain or products of its processing, it is necessary to create appropriate methodological approaches. Therefore, the aim of this study was to develop a method for determining the relative proportion of barley malt in crushed grain products by competitive reverse transcriptase polymerase chain reaction (RT-PCR). When performing RT-PCR with samples of extracted nucleic acids from sample prepared material, a combination of commercial "Encyclo Plus PCR kit" and "MMLV RT kit", as well as oligonucleotide primers of the Paz7 and Pazx series, generating amplification of 376 bp fragments (Band 1) and 282 bp (band 2), respectively. Thus, the proposed method involves sample preparation, extraction and amplification of barley nucleic acids, as well as gel electrophoresis detection of amplified RT-PCR products, followed by software analysis of the stored electrophoregram in Adobe Photoshop and the construction of an appropriate percentage scale. During the experiment, visual traceability of the dynamics of the increase in the luminescence brightness of the amplified fragments 282 bp long (Band 2) was revealed as the proportion of barley malt in the control samples of crushed grain products increased, while the luminescence intensity of the 376 bp fragments (Band 1), on the contrary, tended to relative decrease in the brightness of the amplification signal. This pattern was confirmed by software analysis of the maximum gray value data in Adobe Photoshop and mathematical calculations of the Band 1/Band 2 and Sum Band 1/Sum Band 2 values. The competitive RT-PCR method tested in this work has a number of similar and distinctive features with the previously tested prototype, leading to fundamentally different results that require a different interpretation. The selected interpretive approach reveals the diagnostic functionality of the development and increases its practical significance.

References
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3. Kretova Yu. I. Optimization of conditions for obtaining malt from malting barley varieties using innovative technologies. Evrazijskij sojuz uchenyh = Eurasian Union of Scientists. 2015;4-4(13):113-114 (In Russ.).
4. Gurgenidze I. I., Bondarchuk O. V., Pashinskij V. A. A feasibility study for the implementation of a plant for the intensification of the malt production process at a brewery. Agropanorama = Agricultural Panorama. 2018;6(130):20-24 (In Russ.).
5. State Standard 29294-2014. Brewing malt. General specifications. Moscow: Standartinform, 2016. 26 p. (In Russ.)
6. Sileoni V., Marconi O., Perretti G. Near-infrared Spectroscopy in the Brewing Industry, Critical Reviews in Food Science and Nutrition. 2015;55(12):1771-1791. https://doi.org/10.1080/10408398.2012.726659.
7. Shishkina E. I. Use of barley malt in fermented dairy products. Modern Science. 2019;4-1:397-401 (In Russ.).
8. Grjazina F. I., Zamaleeva A. R. Influence of white malt on the quality of wheat bread. Aktual'nye voprosy sovershenstvovanija tehnologii proizvodstva i pererabotki produkcii sel'skogo hozjajstva = Actual issues of improving the technology of production and processing of agricultural products. 2017;19:99-101 (In Russ.).
9. Nizhel'skaja K. V. Malt as a source of vegetable protein for the enrichment of minced meat semi-finished products. Science Time. 2015;6(18):385-393.
10. Technical regulations of the Eurasian Economic Union No. 047/2018. On the safety of alcohol.
11. Brettrager M., Becker T., Gastl M. Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR - a Comparison between Molecular Diagnostic and Culture Technique. Foods. 2022;11(8):1149. https://doi.org/10.3390/foods11081149
12. Vafin R. R., Mikhaylova I. Yu., Semipyatniy V. K., Ageykina I. I. Development of a method for determining the relative share of malted and unmalted raw barley in crushed grain products by RT-PCR. Part 1. Pischevaja promyshlennost' = Food processing industry. 2022;8:62-65 (In Russ.).
13. Roberts T. H., Marttila S., Rasmussen S. K., Hejgaard J. Differential gene expression for suicide?substrate serine proteinase inhibitors (serpins) in vegetative and grain tissues of barley. Journal of Experimental Botany. 2003;54(391):2251-2263. https://doi.org/10.1093/jxb/erg248
Authors
Vafin Ramil R., Doctor of Biological Sciences, Professor of RAS,
Mikhaylova Irina Y.,
Ageykina Irina I.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems,
7, Rossolimo str., Moscow, 119021, 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.



Kharlamova L. N., Lazareva I. V., Sinelnikova M. Yu., Matveeva D. Yu.Comparative characteristics of naked and hulled oats, and the effect of malting on their native properties

P. 17-21 DOI: 10.52653/PPI.2022.9.9.003

Key words
filmy oats, naked oats, functional drinks, plant-based drinks, malting

Abstract
Oats are one of the main crops of modern world agriculture, as it is a valuable food and fodder crop. The high content of protein (12-13 %), starch (40-45 %) and fat (average 4.5 %) in oat grain determines its nutritional and fodder value. Oats occupies a special position among cereals due to their amino acid balance. The protein content of oat grains is usually much higher than that of other grains. Oats also compare favorably with the fact that its amino acid composition remains fairly well balanced even with a high protein content. Also, oats are distinguished by such components as beta-glucan and avenatramide. beta-glucan is known for its ability to stabilize blood sugar and cholesterol levels in the body. And avenanthramides are unique oat antipathogens. Thus, in terms of nutritional value, oats are superior to other grains in many respects. Oat varieties should be high-yielding, low-susceptible to diseases and provide the greatest return in processing. In the food industry, both filmy and naked oats are used. It should be emphasized that it is naked oats that are preferable from an economic point of view. The principles of modern technology for processing oats are determined by the characteristics of the anatomical structure of the grain and the distribution of nutrients and non-nutrients in its parts. Today, oats are used not only in bakery production, but also in the manufacture of plant-based drinks. The preparation of drinks from malted oats with a modified microstructure of cell walls, proteins and starch granules makes it possible to obtain a product with increased nutritional value due to the presence of a high amount of amino acids, including essential ones. The malting process also affects the organoleptic properties of the resulting product. The applied technological methods will diversify the line of functional drinks for different segments of the population.

References
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Authors
Kharlamova Larisa N., Candidate of Technical Sciences,
Lazareva Irina V., Candidate of Technical Sciences,
Sinelnikova Marina Yu.,
Matveeva Dar'ya Yu.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Terent'ev S. E., Romanova I. N., Knyazeva S. M., Malenkova L. V. The influence of biotic and abiotic growing conditions on the formation of high-quality grain of new varieties of spring wheat

P. 22-25 DOI: 10.52653/PPI.2022.9.9.004

Key words
spring wheat, varieties, soil, seeding rates, fertilizers, precursor, quality

Abstract
One of the most important tasks in this branch of grain farming of the agro-industrial complex is to stop the further decline in the decline in grain production, associated both with a reduction in cultivation areas and a decrease in yield. The Smolensk region is geographically located in a fairly favorable zone in terms of moisture supply and the amount of heat for the cultivation of spring wheat. Experiments were carried out to identify the responsiveness of spring wheat varieties to soil conditions, predecessors, fertilizers and seeding rates, as well as to determine their suitability for food and baking purposes. The results of the study showed that under the conditions of the Smolensk region, the spring wheat varieties Zlata, Sudarynya, Ekaterina have high ecological plasticity and can form a yield of more than 6.5 t/ha. The most productive was the Ekaterina variety - 5.21 t/ha, which is 0.37 more grain than the Zlata variety and 0.20 t/ha than the Sudarynya variety. The main factors affecting the yield of the studied varieties of spring wheat in the conditions of the Western part of the Non-Chernozem zone are fertilizers - 22.6 %, the type of predecessor - 11% and soil type - 12.3 %. The optimal sowing rate against the background with fertilizer and without fertilizer was 6 million viable seeds, but this difference relative to 5 million viable seeds was insignificant. According to the influence of soil type on the change in the fractional composition of the protein, we noted that the content of the alcohol-soluble fraction increases on strongly podzolic soil. The concentration of the alkali-soluble fraction is also higher on this soil, with the exception of the Zlata variety, in which, in the first three phases of grain formation on strongly podzolic soil, this indicator is lower by 0.8 %, 0.6 % and 0.5 %, respectively, compared to slightly podzolic soil. According to the grain quality, they are suitable for food, technological and baking purposes. The fractional composition of the protein and its content in the grain of spring wheat varieties depended on growing conditions, filling and maturation phases, soil type, fertilizers, and to a lesser extent on seeding rates.

References
1. Romanova I. N. The yield of grain crops and the level of soil fertility depending on the application of mineral fertilizers, the type of soil in the crop rotation system. Zernovoe hozyajstvo Rossii = Grain farming in Russia. 2016;(2):57-61 (In Russ.).
2. Shpilev V. N., Torikov V. E. Original seed production as a factor in increasing the yield of grain crops. Plodovodstvo i yagodovodstvo Rossii = Fruit and berry growing in Russia. 2017;48(1):296-299 (In Russ.).
3. Bugaev P. D., Pyl'nev V. V. Good seeds are a good harvest. Sel'skij mekhanizator = Rural machine operator. 2005;(5):26-27 (In Russ.).
4. Usanova Z. I., Ivanyutina N. N. The effectiveness of the use of various drugs in the technology of cultivation of spring wheat in the conditions of the Upper Volga region. Ustojchivoe razvitie APK regionov: Situaciya i perspektivy: materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii = Sustainable development of the agroindustrial complex of the regions: situation and prospects. Materials of the international scientific and practical conference. Tver': Publishing House of Tver State Agricultural Academy, 2015. P. 51-53 (In Russ.).
5. Semykin V. A., Pigorev I. Ya. Problems of modern crop production and ways to solve them in the conditions of the Kursk region. Problemi razvitiya sel'skogo khozyaystva Tsentral'nogo Chernozrm'ya. Materialy Vserossiyskoj nauchno-prakticheskoj konferencii. = Problems of agricultural development in the Central Chernozem region: materials of the All-Russian Scientific and Practical Conference. Kursk: Publishing House of Kursk State Agricultural Academy, 2005. P. 3-7 (In Russ.).
6. Semykin V. A., Pigorev I. Ya., Dolgopolova N. V. The efficiency of growing spring wheat in the conditions of the Kursk region. Uspekhi sovremennogo estestvoznaniya = Successes of modern natural science. 2010;(9):195-196 (In Russ.).
Authors
Sergey E. Terent'ev, Candidate of Agricultural Sciences,
Romanova Iraida N., Doctor of Agricultural Sciences, Professor,
Knyazeva Svetlana M., Candidate of Agricultural Sciences
Smolensk State Agricultural Academy,
10/2, Bolshaya Sovetskaya str., Smolensk, 214000, 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.
Malenkova Lyudmila V., postgraduate student
Ural Federal Research Institute of Agricultural Sciences - Branch of FGBNU UrFANITSUrO RAS,
112A, Belinskogo str., Ekaterinburg, 620142



Mikhaylova I. Y., Vafin R. R., Ageykina I. I.Identification potential of the variable locus of the P5CS gene in barley for assessing the haplotype affiliation of the main raw material for brewing

P. 26-30 DOI: 10.52653/PPI.2022.9.9.005

Key words
barley, grain, malt, DNA, PCR, RFLP, electrophoresis, sequencing, gene, P5CS, Hordeum Vulgare L., haplotype, identification

Abstract
A wide varietal diversity of barley, including the brewing direction, is the result of centuries-old selection of this grain crop, domesticated by man almost for the first time. To assess its genetic diversity, various types of molecular markers are used, selected depending on the tasks and technological equipment of the laboratory. The prior art method of identifying 13 haplotypes of the Hordeum Vulgare L. P5CS gene by interpreting the detected polymorphic positions, numbering 16 SNPs and 25 INDELs in the analyzed locus of 1066 nucleotides in length. Being an optimal target for testing grain and malt for their haplotype, this extended region may not be amplified at all from barley DNA samples that have undergone fragmentation already at the initial stages of brewing. Therefore, the main goal of the study was to assess the identification potential of the variable locus of the Hordeum Vulgare L. P5CS gene of small size, limited by the designed set of primers initiating amplification of the PCR product with a length of 323 bp. Extraction of barley DNA from grain and malt was carried out using the commercial "innuPREP Plant DNA Kit". PCR was performed using a commercial "Encyclo Plus PCR Kit" followed by gel electrophoresis detection of the amplificate visualized in a UV transilluminator. The alignment of the analyzed nucleotide sequences and the selection of identificationally significant restriction endonucleases were performed using the online programs CLUSTALW and NEBcutter V2.0, respectively. As a result of the study, the identification potential of the variable locus of the Hordeum Vulgare L. P5CS gene of limited length was evaluated. It was found that the resolution of the sequenced amplicon is reduced to the identification of 8 unique haplotypes and 2 haplotype groups, while PCR-RFLP analysis with five selected restrictases is able to identify 5 unique haplotypes and 3 haplotype groups. Thus, the analyzed region of the gene, flanked by the designed primers P5CS-F1 and P5CS-R1, can serve as a diagnostic target for establishing the haplotype identity of raw barley and traceability of the initial stages of beer production.

References
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Authors
Mikhaylova Irina Y.,
Vafin Ramil R., Doctor of Biological Science, Professor of RAS,
Ageykina Irina I.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



Oganesyants L. À., Panasyuk A. L., Kuz'mina E. I., Sviridov D. A., Ganin M. Yu.Dependence of the values of the ?18O index of the water component of Russian wines on geoclimatic factors. Part 1

P. 31-35 DOI: 10.52653/PPI.2022.9.9.006

Key words
wine, identification, isotope mass spectrometry, place of origin, climatic characteristics

Abstract
The issue of wine identification does not lose its relevance. High-quality wines with a controlled place of origin bring high incomes to producers, and deductions from profits to the state. However, at the same time there is a danger of substitution of authentic products with wines produced from grapes of other wine-growing zones. In this regard, confirmation of the authenticity of the geographical place of origin of wines is a priority condition that contributes to the protection of bona fide producers of high-quality products. This article presents the results of the analysis of the relationship between the isotopic characteristics of oxygen of the water of wine and geoclimatic factors of the place of their production. In the period from 2017 to 2021, during the grape harvest seasons, 234 samples of grapes from the main wine-growing regions of Russia (Krasnodar region, the Republic of Crimea with Sevastopol and the Republic of Dagestan) were selected and processed in laboratory conditions. It is shown that, depending on the year of observation, samples of wines from different wine-growing zones may differ statistically significantly in the values of the indicator d18O of the water of wine. A significant positive correlation of the values of d18O of the water of wines with the average annual precipitation, with the maximum daily precipitation, and a significant negative correlation within the studied time period with the harvest year were established. A multiple regression model of the influence of geoclimatic parameters and the harvest year on the values of oxygen isotopic characteristics of the water of wines is constructed. The revealed dependencies will strengthen the statistical model and, as a result, will allow the identification of wines by their place of origin with a higher degree of reliability.

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Authors
Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS,
Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Corresponding Member of RAS,
Kuz'mina Elena I., Candidate of Technical Sciences,
Sviridov Dmitriy A., Candidate of Technical Sciences,
Ganin Mikhail Yu.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



Kuz'mina E. I., Egorova O. S., Akbulatova D. R., Rozina L. I.Investigation of the biochemical composition of fermented beverages from apples obtained using sugar-containing substances of various nature

P. 36-39 DOI: 10.52653/PPI.2022.9.9.007

Key words
cider materials, commercial sugar, high-fructose syrup, physico-chemical composition, biochemical composition, sugars, organic acids, volatile components

Abstract
Cider is a low-alcohol drink common all over the world, made by fermentation of apple juice. The technology of ciders provides for the introduction of sugar-containing substances in the production process: in order to sweeten fresh apple wort to obtain the required amount of alcohol in the final product; in order to bring the conditions of the finished cider to sugar; in the form of a circulation liqueur for the purpose of secondary fermentation in the production of sparkling ciders. Currently, cheaper and technologically advanced sugar syrups are widely used throughout the world in the production of various food and beverages as a substitute for commercial sugar. Special attention is paid to high fructose syrups (HFS), which, due to the fructose content of over 60 %, have a sweetness close to the sweetness of sucrose, are resistant to spontaneous crystallization, and are well soluble in water. The purpose of this work was a comparative study of the physico-chemical and biochemical composition of cider materials produced using sugar-containing substances of various nature: commercial sugar (beet and cane) and HFS from grain raw materials with a fructose content of 82 %. The results of studies of normalized physico-chemical parameters, as well as additional biochemical ones: qualitative and quantitative composition of organic acids, sugars and glycerin, as well as volatile aromatic components are presented. Differences in the quantitative composition of sugars and volatile components of experimental cider materials have been established. The necessity of carrying out further studies of the effect of the use of sugar-containing substances of various nature and fermentation conditions on the formation of the physico-chemical and biochemical composition of fermentation beverages from fruit raw materials is noted.

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Authors
Kuz'mina Elena I., Candidate of Technical Scienceû,
Egorova Olesya S.,
Akbulatova Dilyara R.,
Rozina Larisa I., Candidate of Technical Science
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dubinina E. V., Krikunova L. N., Trofimchenko V. A., Obodeeva O. N.Additional identification indicators of alcoholic beverages from stone fruit raw materials

P. 40-43 DOI: 10.52653/PPI.2022.9.9.008

Key words
fruit brandy, fruit distillates, identification, volatile components, gas chromatography

Abstract
In modern economic conditions, there is a high risk of counterfeit products going on sale. Identification of fruit vodkas, the production of which should be carried out from certain types of fruit raw materials, requires the development of additional criteria. As such criteria, individual indicators of the physico-chemical composition of alcoholic beverages can be used. The main indicators are volatile components, including major and minor ones. The purpose of the work was to determine additional identification indicators of alcoholic beverages from stone fruit raw materials (fruit vodkas) based on the analysis of the qualitative composition and concentration of their volatile components. The objects of the study were samples of fruit vodkas from stone raw materials, industrial production. The qualitative composition and concentration of volatile components were determined by gas chromatography. 16 volatile components, including methanol, were identified in the samples of fruit vodkas. Among aldehydes, acetaldehyde is characteristic of this group of beverages, the concentration of which varies between 12.0-148.1 mg/dm3. The calculated indicator characterizing the ratio of the main higher alcohols "1-propanol/isobutanol+isoamylene" was, respectively, 0.05, 0.31, 0.41, 0.47 and 0.99 for dogwood, alycha, plum, cherry and apricot fruit vodkas. The total concentration of enantium esters was, on average, from 3.4 to 6.6 mg/dm3 in cherry and dogwood samples, respectively. In the samples, plum vodka was 4-8 times higher. Additionally, 7 peaks of unidentified substances were identified during chromatographic analysis. The relative areas of these peaks are calculated. It was found that the content of unidentified volatile components differed significantly for different samples. Analysis of the composition and concentration of volatile components of fruit vodkas from fruit stone raw materials revealed significant differences in the content of additional volatile components with an exit time from 13,862 min to 15,909 min. Determination of the concentration and identification of these volatile compounds can be used in the future when developing criteria for evaluating fruit vodkas in terms of the type of fruit raw materials used.

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Authors
Dubinina Elena V., Candidate of Technical Sciences,
Krikunova Lyudmila N., Doctor of Technical Sciences, Professor,
Trofimchenko Vladimir A., Candidate of Technical Science,s
Obodeeva Ol'ga N.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



Moiseeva A. A., Dubinina E. V., Eller K. I., Perova I. B.Evaluation of the polyphenolic complex of wine materials for red sparkling wines

P. 44-49 DOI: 10.52653/PPI.2022.9.9.009

Key words
red sparkling wine, varietal wine materials, polyphenol complex, anthocyanidins, flavonols, hydroxycinnamic acids, biological value, antioxidant activity

Abstract
Red sparkling wines are unique in nature due to the high content of phenolic compounds with high biological value. Phenolic compounds of red wine materials are mainly represented by grape flavonoids, which contain anthocyanidins, flavonols, flavan-3-ols, phenolic acids, etc. The purpose of this work was to conduct an in-depth study of the polyphenolic complex of wine materials traditionally used for the production of red sparkling wines in the Russian Federation. The objects of study in the work are industrial samples of varietal wine materials produced in the Temryuk region of the Krasnodar Territory. The total content of anthocyanins was carried out by the method pH-differentiated spectrophotometry at operating wavelengths - 510 nm and 700 nm. Proanthocyanidins were determined by the modified Bate-Smith method. The qualitative composition of anthocyanins, flavonols and their glycosides, hydroxycinnamic and benzoic acids, flavan-3-ols (catechins) was determined by HPLC. The antioxidant activity of the objects of study was measured using DPPH test in vitro. As a result of the study, it was found that the wine material of the Krasnostop Zolotovsky variety was characterized by an increased concentration of proanthocyanidins, hydroxycinnamic acids, flavonols and catechins, which correlated with its high antioxidant activity. The maximum concentration of resveratrol in Saperavi wine material was 2.91 mg/dm3. This is almost 2 times higher than in Krasnostop Zolotovsky and Cabernet Sauvignon wine materials. Also, 19 anthocyanins were identified in the studied samples, among which malvidin-3-glucoside prevailed. The highest concentration of malvidin-3-glucoside was determined in Saperavi wine material - 168.1 mg/dm3. The high content of this substance is typical for young wine materials and is a prerequisite for obtaining high quality sparkling wines in the future. When studying the composition of flavonols, catechins and phenolic acids, it was found that, depending on the variety of wine materials, their total concentrations varied significantly. It is shown that the ratio of monomeric and polymeric forms of phenolic compounds affects the color of wine materials. As a result of the research, it was found that all samples of wine materials have a fairly high concentration of substances of phenolic nature, which creates the preconditions for the production of sparkling wines enriched with biologically active substances.

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Authors
Moiseeva Alexandra A.,
Dubinina Elena V., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Eller Konstantin I., Doctor of Chemical Sciences,
Perova Irina B., Candidate of Pharmaceutical Sciences
Federal Research Center of Nutrition, Biotechnology and Food Safety,
2/14. Ust'inskiy lane, Moscow, 109240



Medrish M. E., Abramova I. M., Matrosova N. V., Romanova A. G., Pavlenko S. V., Kryshchenko F. I.Distilled spirits storage stability studies by ion chromatography

P. 50-53 DOI: 10.52653/PPI.2022.9.9.010

Key words
distilled spirits, aged distillates, unaged distillates, precipitation, minerals, stability

Abstract
The article presents information about the influence of various factors (mineral composition, higher fatty acids and fatty acid esters, polyphenols, proteins, glass containers, cork, etc.) on the formation of the quality and stability of distilled spirits obtained using plant sources. An analysis was made of the sources of mineral substances entering alcoholic beverages obtained using plant sources and their influence on product quality. In most cases, the reason for the deterioration in the stability of distilled spirits are mineral deposits containing calcium, magnesium, sodium cations and sulfate, phosphate and chloride anions. Another potential cause of precipitation in aged distilled spirits is the formation of insoluble oxalate salts resulting from the extraction of oxalic acid from oak wood during distillate aging and its subsequent reaction with calcium or magnesium. Silicates can also be the cause of precipitation in distilled spirits. An increase in the concentration of silicates in an alcoholic beverage can occur as a result of filtration, as well as due to their leaching from the surface of the bottle glass, which contributes to the formation of precipitation. The method of ion chromatography was used to study industrial samples of distilled spirits made on the basis of unaged and aged grain distillates. The ionic composition of the studied samples is represented mainly by sodium, potassium, ammonium, calcium and magnesium cations and anions: fluorides, chlorides, nitrates, phosphates, sulfates, oxalates and silicates. The mass concentrations of the presented ions fluctuate over a wide range (sodium 2.4-16.4 mg/dm3; ammonium 0.1-0.8 mg/dm3; potassium 0.1-33.7 mg/dm3; calcium 0.3-6.2 mg/dm3; magnesium 0.1-2.8 mg/dm3; chlorides 0.2-2.5 mg/dm3; nitrites 0.1-0.4 mg/dm3; nitrates 0.1-1.9 mg/dm3; phosphates 0.1-7.7 mg/dm3; sulfates 0.1-48.6 mg/dm3; oxalates 0.1-1.2 mg/dm3; silicate ions 0.1-1.0 mg/dm3), which is explained by the peculiarity of water treatment by different manufacturers and the rich microelement composition of raw materials.

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Authors
Medrish Marina E., Candidate of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Matrosova Natal'ya V., graduate student,
Romanova Alexandra G.,
Pavlenko Svetlana V.,
Kryschenko Fedor I., graduate student
All-Russian Scientific Research Institute of Food and Biotechnology - Branch of Federal Research Center of Nutrition, Biotechnology and Food Safety,
4b, Samokatnaya str., Moscow, 111033, 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.



Tochilina R. P., Saryan A. Sh., Sklepovich T. S., Gochina S. S., Pashkova I. N., Samoylova E. Yu.To the question of: Determination of Sulfur dioxide in beer and beer drinks

P. 54-58 DOI: 10.52653/PPI.2022.9.9.011

Key words
sulfur dioxide, sulfur compound, concentration, beer, beer drinks, methods of determination, precise concentration solution, mixing method

Abstract
There are provided previously published data on composition and concentration of sulfur compound in beer, impact of various technological aspects on forming sulfur containing components in beer production process. It was carried out an analysis of current regulatory documents which state requirements to food additives safety (TP TC 029/2021} and requirements to food products labeling (TP TM 022/2011) and shown the necessity to determine sulfur dioxide concentration in beer. Various techniques of sulfur dioxide concentration determination in drinks were considered, including current standard methods. There were made comparative tests of direct definition of sulfur dioxide in beer with iodometric titration method and sample pre-distillation method with subsequent acid-base titration. It is proposed an option of determination the sulfur dioxide in beer and beer drinks with pre-distillation by Monier-Williams method. The results are presented on determination of sulfur dioxide in beer and beer drinks with the use of selected method. It was stated that the concentration of sulfur dioxide in the studied trade samples does not exceed 10 mg/l. Two reagents for preparation of known sulfur dioxide concentration were tested. It is shown that the use of commercial solution of sulfurous acid with concentration 5-6 % enables to get stable and close to calculated results when determining sulfur dioxide concentration using mixing method. Solutions of known sulfur dioxide concentration can be used as well for checking stability of distillation unit operation. The use of proposed method in production and testing laboratories does not require additional measuring instruments, auxiliary equipment and personnel retraining.

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Authors
Tochilina Regina P., Candidate of Technical Sciences,
Saryan Anaida Sh.,
Sklepovich Tat'yana S.,
Gochina Svetlana S.,
Pashkova Irina N.,
Samoylova Elena Yu.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gribkova I. N., Sevost'yanova E. M., Zakharov M. A., Kozlov V. I.Variation in Soluble Monomeric Organic Compounds of Downstream Grain

P. 59-63 DOI: 10.52653/PPI.2022.9.9.012

Key words
brewer's spent grain, processing methods, TCA-water, amino acids, phenolic acids and aldehydes, carbohydrates

Abstract
The article is devoted to the processing of brewer's spent grain, since the grain raw material husk are a rich source of carbohydrate, nitrogenous, phenolic and other compounds. Using precise instrumental methods of analysis (HPLC), it was found that treatment with ECA water led to a loss of 50-95 % of amino acids, to the greatest extent glutamine and tyrosine, including an increase in the proportion of amino acids in the amount of soluble nitrogen. The deepening of hydrolytic processes under excess pressure conditions reduced the total soluble nitrogen content, and the free amino acids proportion was inversely proportional to the excess pressure magnitude. The change in the soluble nitrogen content in a narrow range of 0.3-0.5 mg/g brewer's spent grain during treatment with an excess pressure of 0.5-1.5 atm is shown. Acid-base hydrolysis of grain structures led to the loss of up to 99 % of amino acids (glycine, methionine and glutamine), the other amino acids content was in the range of 1.1-7.5 % of the initial one, and the soluble nitrogen content decreased by 3 times. Processing under pressure led to the hydrolysis of nitrogenous compound medium molecular forms and the amine nitrogen presence in the extracts in the range of 0.02-0.12 mg/g grains. The content of free monophenolic compounds during the ECA treatment of grains, except for lilac aldehyde, increased by 2-5 times in relation to the content in untreated grains, and under excess pressure conditions it depended on the pressure value. The use of the acid-base treatment method led to a 10-fold increase in acids and aldehydes in the brewer's spent grain structure, and under conditions of increased pressure, to a decrease in the aldehydes and acids content, up to the disappearance of syringic acid and vanillin. The free sugars concentration decreased in both cases, the extracts contained glucose (with ECA treatment) and glucose, fructose and sucrose (with acid-base treatment). Mathematical processing of the data showed a relationship between lilac, vanillin, coniferyl and synapic aldehydes with soluble nitrogen molecules.

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Authors
Gribkova Irina N., Candidate of Technical Sciences,
Sevost'yanova Elena M., Candidate of Biological Sciences,
Zakharov Maxim A., Candidate of Technical Sciences,
Kozlov Valeriy I.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ermolaev S. V., Krivovoz B. G., Sapronov A. R.Kinetics of the melanoidin reaction

P. 64-67 DOI: 10.52653/PPI.2022.9.9.013

Key words
melanoidins, glucose, alanine, color formation, malt, bakery products, confectionery

Abstract
Kinetic characteristics of the formation of melanoidins are described: groups of coloring substances formed in food industries (malting, brewing, winemaking, bakery, dairy, canning, etc.). All sugars and amino acids are involved in the reactions of melanoidin formation, with the exception of sulfur-containing amino acids. Colored melanoidins are formed because of the complex interaction of carbonyl groups of monosaccharides with free amine groups of amino-containing substances. In food products, a large proportion of color and flavor (up to 70-75%) is due to the products of the melanoidin reaction. Experimental data for the production of melanoidins are presented based on the study of changes in glucose and glucose solutions with alpha-alanine because of interaction at their concentration of 0.2 mol / dm3 in phosphate buffer solutions at pH 3.5-8 when heated in a boiling water bath for up to 2160 min. At the beginning and end of the reaction, pH, sugar content and the presence of free amine groups were determined in solutions (Table). The amounts of decomposed glucose and alanine were determined. It has been established that when sugar and amino acids interact, 3 reactions occur simultaneously: glucose breakdown (in the 1st order), sugar interaction with an amino acid (in the 2nd order) and amino acid breakdown (in the 1st order). Using the results obtained the course of the melanoidin reaction and the possibilities of controlling it by changing the composition of reagents, temperature and pH were analyzed. It was found that by setting the pH values and calculating the constants K1, K2, K3, it is possible to determine the decrease in sugar and amino acids in the reactions of the formation of colored melanoidins.

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Authors
Ermolaev Sergey V., Candidate of Technical Sciences,
Krivovoz Boris G., Candidate of Technical Sciences,
Sapronov Alexey R., Doctor of Technical Sciences, Professor
LLC "BAS",
5A, 1, Novodmitrovskaya str., Moscow, 127015, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kobelev K.V., Kharlamova L. N., Lazareva I. V., Sinelnikova M. Yu., Matveeva D. Yu.Investigation of processing methods for plant raw material fermented beverages to create an accelerated method for predicting persistence

P. 68-73 DOI: 10.52653/PPI.2022.9.9.014

Key words
grain-based drinks, organic compounds, external influences, photo-oxidation, UV spectra

Abstract
The article considers the problem of the influence of various factors on the colloidal structure of drinks based on grain raw materials, including fermented drinks. The main methods known in the industry to improve the stability of finished drinks are presented. The purpose of the work is to assess the degree of impact of UV radiation in a wide range as a physical method on the matrix of compounds of fermented drinks, from the point of view of the prospects of using as a method of an accelerated method of predicted stability. The materials for the study were the scientific and analytical data of foreign and domestic sources of information, which, through monitoring and analysis, as well as systematization and generalization, contributed to the achievement of the tasks set within the framework of the research work. The article considers methods for studying expiration dates used in the food industry. Aspects of the content of organic compounds, volatile components of grain modified and unmodified grain raw materials, passing into the drink, are touched upon. The effect of UV treatment at different wavelengths on organic compounds in cereal drinks, including fermented drinks, is substantiated from the point of view of photooxidation reactions. The article shows the methods of differentiation by the long-wave factor of UV exposure to biological objects and the reaction mechanisms that describe them. The main biomolecules of grain drinks, passing from raw materials and formed during fermentation in the vital processes of microorganisms, as well as their participation in photooxidation processes, were evaluated. The influence of the type and material of packaging and UV treatment of materials, which also leads to photooxidation of the compounds included in its composition and affecting the equilibrium state of the beverage matrix, is considered. Conclusions are drawn about the influence of wavelength, temperature and the type and material of containers, when developing methods for quickly predicting the stability of drinks.

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Authors
Kobelev Konstantin V., Doctor of Technical Sciences,
Kharlamova Larisa N., Candidate of Technical Sciences,
Lazareva Irina V., Candidate of Technical Sciences,
Sinelnikova Marina Yu.,
Matveeva Dar'ya Yu.
All-Russian Research Institute of Brewing, Non-Alcoholic and Wine-making Industry - Branch of the V. M. Gorbatov Federal Scientific Center for Food Systems RAS,
7, Rossolimo str., Moscow, 119021, 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.



Pankratov A. A., Astakhova A. Yu., Kolganov I. M. Lopatina O. M., Dymova A. A. Fertilizing filtration of beer and purification of process gases at breweries

Peschanskaya V. A.Methodological approaches in the development of innovative technology of distillate from dried Jerusalem artichoke

P. 77-81 DOI: 10.52653/PPI.2022.9.9.015

Key words
dried jerusalem artichoke, biochemical composition, wort, sugared wort, fermented wort, distillation, distillate, volatile components

Abstract
One of the priority directions of increasing the range of alcoholic beverages is the expansion of the raw material base by involving in the production of new non-traditional types of raw materials, which include Jerusalem artichoke, used in the food industry in the form of fresh tubers and dried product. The theoretical prerequisites for the development of any innovative technology from a new type of raw materials include methodological approaches based on the analysis of information and patent materials, the choice of factors studied by production stages and parameters for evaluating the effectiveness of processes. The purpose of this work is to evaluate significant factors and determine objective parameters that affect the process of distillate production from dried Jerusalem artichoke. The objects of research are dried jerusalem artichoke, wort (sugared and fermented), distillate fractions, distillate. Methodological approaches included: assessment of the initial technological properties of raw materials (dried jerusalem artichoke), taking into account the specifics of its biochemical composition and structural and mechanical properties, selection of methods for preparing raw materials for distillation, including the stages of preparation and fermentation of sugared wort, study of factors affecting the distillation process, study of the dynamics of changes in the main volatile components of distillates during their aging (rest). As a result of the conducted studies, the features of the carbohydrate and protein complexes of dried jerusalem artichoke were revealed: an increased content of low-molecular fractions of fructosans, a high content of water- and salt-soluble protein fractions. The influence of methods of preparing raw materials for distillation on the strength of fermented wort and the content of volatile components has been studied. A one-stage method of preparing raw materials (dried Jerusalem artichoke) for distillation was chosen. Optimal technological parameters have been established: pH = 4,7; the dosage of microbial inulinase is 4,9 units.IN/g of inulin raw materials. Recommended fermentation activator - Vitamon Combi. The advantages of single distillation over double distillation are shown. A new technological technique has been developed based on the regulation of the strength and physico-chemical composition of fermented wort from dried Jerusalem artichoke by introducing into it a certain volume of distillate obtained during the distillation of the previous batch, which makes it possible to increase the efficiency of the technological process (increasing the yield of distillate by 2.8-3.1% and improving its organoleptic characteristics).

References
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Authors
Peschanskaya Violetta A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Borisenko O. A., Khorosheva E. V., Gribkova I. N., Zakharova V. A., Remneva G. À. Influence of physical processing of grains on the mineral composition of alcohol extracts

P. 82-85 DOI: 10.52653/PPI.2022.9.9.016

Key words
brewer's spent grain, processing methods, mineral compounds, organic compounds

Abstract
The article is devoted to the issue of the prospects for the processing of brewer's spent grain by physical methods and the analysis of the mineral composition of water-alcohol extracts based on the processed grains. The brewer's spent grain composition is given, attention is focused on the organic compounds availability in the brewer's spent grain plant matrix in comparison with unmodified barley. The work achieves the goal of the study - establishing the relationship between mineral elements and organic compounds in the grain structure with the help of instrumental and mathematical methods of analysis. It is shown that under conditions of increased pressure up to 0.5 atm, the content of soluble nitrogen decreases by 4.5 times compared to untreated pellets, and under conditions of excess (0.5-1 atm) pressure, it increases in direct proportion to the pressure. Treatment with ECA water allows polymers to be hydrolyzed and catechins, anthocyanogens, and quercetin to dissolve, while pressure-treated samples do not contain phenolic compounds other than catechins. A 175-fold decrease in the concentration of reducing compounds was shown compared to native brewer's spent grain. The concentration of mineral elements changes during the brewer's spent grain processing depending on the pressure level: at a pressure of up to 1 atm, zinc ions are not detected, iron ions decrease their concentration, and copper, on the contrary, increases compared to pellets treated with ECA water; pressure above 1 atm increases the concentration of zinc and iron, and the concentration of copper ions decreases compared to untreated pellets. Mathematical analysis showed that zinc and iron ions are directly connected with protein molecules, and copper ions - through catechins. The results showed that metals are associated with phenolic compounds (catechins, quercetin) in the grain structure and their correlation coefficients are arranged in the following order: Fe (r=0.97)>Zn (r=0.96)>Cu (r=0, 94). The relationship between specific metal ions depends on their nature and the structure of a particular monomeric carbohydrate: a decrease in the direct correlation of metal ions in the series glucose-sucrose-xylose-arabinose is shown.

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Authors
Borisenko Olga A.,
Khorosheva Elena V.,
Gribkova Irina N., Candidate of Technical Sciences,
Zakharova Varvara A.,
Remneva Galina A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zhuravskaya-Skalova D. V., Kurbanova M. N., Samoylov A. V. The use of high-pressure technology on the example of directly squeezed apple juice as an opportunity to further substantiate the shelf-life juice

P. 86-91 DOI: 10.52653/PPI.2022.9.9.017

Key words
high-pressure technology, HPP, direct-pressed apple juice, shelf life, inactivation of microorganisms, physical and chemical properties, organoleptic properties

Abstract
The problem of preserving food products without heat treatment is relevant today. Modern technologies without the use of heat treatment include the processing of food products with ultrasound, cold plasma, and pulsed light. Recently, the most popular is the innovative high pressure technology - High Pressure Processing (HPP) using hydrostatic pressure from 100 to 600 MPa for 3 to 15 minutes to process food products, such as fruit and vegetable juices, cocktails, smoothies, fruit or vegetable puree, ready-to-eat meat products. The use of this technology allows, within a short period of exposure to food products, to increase their shelf life without loss of organoleptic and physico-chemical properties and at the same time inactivate the vital activity of microorganisms. The article describes the impact of HPP high-pressure technology on direct-pressed juice, packed in a package of polymeric material and hermetically sealed with lids, on the microbial purity of the product. The object of the study was direct-pressed apple juice, produced by Orange Mark LLC using HPP technology, followed by storage at a temperature of 2 to 6 °C for 25 days. During storage, organoleptic and microbiological parameters were monitored. The study showed that the processing of apple juice using the HPP technology makes it possible to obtain a product with stable characteristics in terms of organoleptic and microbiological indicators, inherent in straight-pressed apple juice without the use of heat treatment. The authors studied the impact of HPP technology on the example of direct-pressed apple juice, carried out as part of a methodological approach to the criteria for the quality and safety of plant products. The aim of the study was to evaluate the potential applicability of high pressure technology (HPP) to determine the microbiological stability and preservation of the organoleptic properties of products using the example of straight-pressed apple juice.

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Authors
Zhuravskaya-Skalova Dar'ya V.,
Kurbanova Madinat N., Candidate of Biological Sciences,
Samoylov Artem V., Candidate of Biological Sciences
All-Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkol'naya str., Vidnoe, Moscow region, 142703, 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.



Sevost'yanova E. M., Semipyatniy V. K., Shilkin A. A.Study of the chemical composition and isotope characteristics of groundwater of the Essentuki deposit

P. 92-96 DOI: 10.52653/PPI.2022.9.9.018

Key words
mineral water, identification indicators, basic composition, biologically active components

Abstract
The article is devoted to the identification of mineral waters, as they are a valuable natural balneotherapeutic resource. The Russian market of packaged mineral waters is developing dynamically and an increasing number of the population consumes packaged water. With the growth of sales volumes, the number of low-quality, counterfeit and counterfeit products is also growing, which not only causes moral and material damage to consumers, but can pose a serious danger to people's life and health. The purpose of this study was to study the physicochemical parameters and isotopic characteristics of packaged mineral water Essentuki No. 4 and native water from wells in order to develop a set of identification indicators. Water quality and compliance with established standards were assessed by organoleptic (transparency, color, taste and smell) and physico-chemical parameters (basic composition, mineralization, biologically active components, toxic metals). Analytical studies of the isotope characteristics of water were carried out on a Delta V Plus isotope mass spectrometer with a GasBench II module. The physico-chemical composition and isotopic characteristics of industrially bottled mineral waters of natural medical-table Essentuki No. 4, various manufacturers, packed in consumer packaging made of polyethylene terephthalate and glass, as well as native water from wells (31 samples in total) were studied. Currently, the identification indicators of mineral waters are: the main salt composition, mineralization and biologically active components. At the same time, the detected statistically significant concentrations of microcomponents can also be of great importance for establishing the authenticity of mineral water. Identification indicators of mineral water Essentuki No. 4, divided into three groups of significance. A list of indicators for the identification of Essentuki No. 4 mineral water is proposed, in which, in addition to the main indicators, it is recommended to include fluorides, toxic metals: lithium, strontium, barium, biologically active components: iodine and bromine, which are typical for this group of waters. An analysis of the results of isotope characteristics showed that the isotope characteristics of the studied samples are comparable.

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Authors
Sevost'yanova Elena M., Candidate of Biological Sciences,
Shilkin Alexey A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.
Semipyatny Vladislav K., Doctor of Technical Sciences
All-Russian Dairy Research Institute,
35, bld. 7, Lyusinovskaya str., Moscow, 115093,



Andrievskaya D. V., Dubinina E. V., Trofimchenko V. A., Nebezhev K. V.The influence of technological factors on the propensity of strong alcoholic beverages from fruit raw materials to turbidity of a physico-chemical nature

P. 97-100 DOI: 10.52653/PPI.2022.9.9.019

Key words
alcoholic beverages from fruit raw materials, technological factors, colloidal turbidity, bottling resistance

Abstract
The technological cycle for the production of strong alcoholic beverages from fruit raw materials consists of several stages. The variety of fruit raw materials used, the features of the technological modes of its processing and hardware design largely determine their storage resistance to various types of turbidity. In this regard, the identification of the most significant technological factors and the development of optimal technological parameters that ensure bottling resistance and long-term preservation of high quality characteristics of an alcoholic beverage during long-term storage is relevant. The purpose of this work was to identify the influence of various technological factors at the stage of preparation of raw materials for distillation on the tendency of strong alcoholic beverages from fruit raw materials to opacities of a physicochemical nature. As objects of study, we used samples of fruit raw materials prepared in various ways from cherries, apricots and dogwood harvests of 2017-2021, prototypes of unaged and aged fruit distillates, as well as samples of blends of alcoholic beverages prepared using industrially prepared softened water. Experimental samples of fruit distillates were obtained on a straight distillation vat-type plant equipped with tubular reflux condenser (Kothe Destillationstechnik, Germany). The exposure of experimental samples of distillates was carried out in glass containers under conditions that exclude exposure to direct sunlight, without contact with wood. The mass concentration of phenolic compounds was determined by the spectrophotometric method using the Folin-Ciocalteu reagent. The mass concentration of free amino acids was determined by HPLC. The mass concentration of volatile components was determined using a Kristall 5000.1 gas chromatograph. It has been established that the method of primary processing of fruit raw materials affects the content of phenolic substances, free amino acids and higher alcohols. It is shown that the processing of raw materials by a method involving the production of pulp and its subsequent fermentation contributes to the accumulation of high concentrations of substances that provoke the formation of turbidity of the finished product. It was found that the samples prepared on the basis of fruit distillates from fermented pulp treated with enzyme preparations Celloviridin G20X and Vegazim HC required more stringent regimes to achieve bottling resistance than the samples, in the preparation of which complex enzyme preparations were used. To increase the resistance of alcoholic beverages from fruit raw materials, during the processing of which it is planned to use enzyme preparations, it is advisable to give preference to drugs of complex action.

References

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Authors
Andrievskaya Dar'ya V., Candidate of Technical Sciences,
Dubinina Elena V., Candidate of Technical Sciences,
Trofimchenko Vladimir A., Candidate of Technical Sciences,
Nebezhev Kantemir V.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



Budanov A. V., Glazkov S. V., Samoylov A. V., Zhuravskaya-Skalova D. V., Zakharova A. I.Comparative assessment of requirements for the quality of juice products and its identification on the example of pomegranate juice

P. 101-105 DOI: 10.52653/PPI.2022.9.9.020

Key words
pomegranate juice, quality, identity, high performance liquid chromatography, carbohydrates, sugars, soluble solids, acidity, metal ions

Abstract
The problem of assessing juice products and establishing minimum requirements for indicators characterizing the quality of juices is relevant and in demand today, since the sale of counterfeit juice products misleads consumers and can also potentially harm health. However, the regulatory documents in force on the territory of the Russian Federation provide only generalized requirements for products from any raw material, without affecting the individual characteristics of the nutrient composition characteristic of each particular vegetable or fruit. On the territory of the countries of the European Union, for this purpose, a more extended list of specific characteristics is used, by which the quality of the products sold is identified and determined. In this article, as an example, the results of studies of the nutrient composition of pomegranate juice of various brands purchased in the retail chains of the Moscow region, both direct extraction and reconstituted, are presented. Based on the studies, the authors of the article used the following methods for research: quantitative determination of the content of glucose, fructose and sucrose by high performance liquid chromatography (HPLC), as well as determination of the ratio of fructose to glucose, quantitative determination of the mass fraction of soluble solids, titratable acidity and quantitative determination of the content metal ions (potassium, sodium, magnesium and calcium) by capillary electrophoresis. The results obtained were compared by the authors with the requirements of legislative documents for the production and circulation of juice products, in particular natural pomegranate juices in the territory of the Eurasian Economic Union (EAEU) and European states. The obtained results indicate that, despite the compliance with the standards provided for juice products in the Russian Federation and the EAEU, three out of five samples have a composition that is significantly different from the nutrient one. The conducted studies allow us to recommend the selected methods for determining the nutrient composition of juices from various fruits and vegetables, which, in turn, can be used as a method for more accurate identification of juice products.

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Authors
Budanov Andrey V.,
Glazkov Sergey V.,
Zhuravskaya-Skalova Dar'ya V.,
Zakharova Anna I.,
Samoylov Artem V., Candidate of Biological Sciences
All-Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkol'naya str., Vidnoe, Moscow region, 142703, 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.



Krikunova L. N., Tomgorova S. M.Environmental impacts of distillate production from non-traditional starch-based materials

P. 106-110 DOI: 10.52653/PPI.2022.9.9.021

Key words
distillery waste, bakery waste, distillate, recycling distillery waste

Abstract
The use of a new unconventional type of starch-containing raw materials in distillate technology raises the question of choosing a method utilization waste-distillery waste and its fractions. The paper investigated the biochemical composition of waste that was obtained from wheat and a mixture of wheat and rye-wheat bread using two races of dry alcoholic yeast - Turbo 24 and Fermiol. It was found that the use of Turbo 24 race reduces the yield of distillery waste by an average of 7-10 %, which indicates greater efficiency of the process. The influence of the type of raw materials and the yeast race on the total protein content in the distillery waste and the solid fraction is noted. The maximum protein content was in a sample from a mixture of wheat and rye-wheat bread using Turbo 24 race. The analysis of the liquid fraction of distillery waste showed that its biochemical composition depends more on the choice of raw materials - wheat and rye-wheat bread than on the race of yeast Turbo 24 and Fermiol. The use of a mixture of wheat and rye-wheat bread as a raw material is characterized by an increased content of free amino acids in the liquid fraction of the distillery waste by 20 % and organic acids by 50-70 %. It was found that a high concentration of succinic acid accumulates in all samples of the liquid fraction of distillery waste. It is noted that all samples of distillery waste are characterized by a high content of ammonium and potassium ions. The analysis of the biochemical composition of distillery waste and its fractions showed that they are valuable ingredients and can be recommended for use in the creation of a feed product, food with a high content of vegetable protein, the production of distillates from the returnable waste of bakery production in a closed cycle with the replacement of part of the water with a liquid fraction of distillery waste at the stage of wort production.

References

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Authors
Krikunova Lyudmila N., Doctor of Technical Sciences, Professor,
Tomgorova Svetlana M., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



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