Beer and beverages №2/2024
TOPIC OF THE ISSUE: MODERN TECHNOLOGIES FOR THE PRODUCTION OF BEER AND BEVERAGES
Kobelev K.V., Gribkova I.N., Borisenko O.A.The Alcohol's Influence Studies on the Hop Granules Organic Compound Group's Extraction
P. 4-8 | DOI: 10.52653/PIN.2024.02.02 Key words Abstract |
References 1. Dušek M, Jandovská V, Kalachová K. Comparative study of three sample preparation methods for multi-residue extraction of pesticide residues in hop samples. Food Analytical Methods. 2020;13:503–515. https://doi.org/10.1007/s12161-019-01658-6. 2. Rutnik K, Ocvirk M, Košir IJ. Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions. Foods. 2022;11(19):3089. https://doi.org/10.3390/foods11193089. 3. Narciss L. The brewering. Vol. II. The wort production technics. Мoscow: NPO «Elevar», 1999. 370 p. (In Russ.). 4. Lafontaine SR. Investigating the Quality dynamics of American aroma hops intended for dry-hopping beer. Thesis for: PhD in Food Science and Technology. USA, Oregon State University, 2019. 245 p. URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/kk91fr75p. 5. Kirkpatrick K. Investigating Hop Enzymes. Masters Thesis in Food Science and Technology. USA, Oregon State University, 2018. 125 p. URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/41687p49q. 6. Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, [et al.]. Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer-related microorganisms. Food and Energy Security. 2022;11:e367. https://doi.org/10.1002/fes3.367. 7. Lordan R, O’Keeffe E, Tsoupras A, Zabetakis I. Total, neutral, and polar lipids of brewing ingredients, by-products and beer: evaluation of antithrombotic activities. Foods. 2019;8(5):171. https://doi.org/10.3390/foods8050171. 8. Zakharov МА, Zakharova VА., Gribkova IN. Transfer of hop nutraceuticals from processed brewer’s grains and their qualitative composition. Pivo i napitki = Beer and beverages. 2023;(4):4–9. https://doi.org/10.52653/PIN.2023.04.003. (In Russ.). 9. Castro P, Luz E, Moreira G. Dataset for Hop varieties classification. Data in Brief. 2021;38:107312. https://doi.org/10.1016/j.dib.2021.107312. 10. Yamauchi H. Hop-variety Identification Using First- and Second-generation Sequencing. In book: Next Generation Sequencing — Advances, Applications and Challenges. 2016. 464 p. https://doi.org/10.5772/61673. 11. Latyipova GМ, Ayupova GV, Bubenchikova VN, Galimova DF, Batyirova ED, Shafikova SF. Research on the content of bitter acids in common hop raw materials. The actual medicines problems. 2012; (10-2(129)):65–69. (In Russ.). 12. GOST 34798–2021. The brewing products. Identification. The photoelectrocolorimetric method for determining the mass concentration of polyphenols. Мoscow: Standartinform, 2021. 11 p. (In Russ.). 13. Ganeeva LА, Zaynulin LI, Abramova ZI, Tenisheva NH. Biochemistry. Workshop. Kazan: ISB, 2015. 176 p. (In Russ.). 14. Shi L, Zhao W, Yang Z, Subbiah V, Suleria HAR. Extraction and characterization of phenolic compounds and their potential antioxidant activities. Environmental Science and Pollution Research. 2022;29(54):81112–81129. https://doi.org/10.1007/s11356-022-23337-6. 15. Chemat F, Rombaut N, Sicaire AG, Meullemiestre A, Fabiano-Tixier AS, Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason Sonochem. 2017;34:540–560. https://doi.org/10.1016/j.ultsonch.2016.06.035. 16. Almusallam IA, Ahmed IAM, Babiker EE, Al Juhaimi FY, Fadimu GJ, Osman MA, [et al.]. Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology. LWT. 2021;140:110816. 17. Sanz V, Torres MD, Lopez Vilarino JM, Dominguez H. Green extraction of phenolic compounds from Perle Hallertau and Nuggets hop pellets. Food Bioscience. 2022;50(A): 102044. https://doi.org/10.1016/j.fbio.2022.102044. |
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Authors Kobelev Konstantin V., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-3619-6282; Gribkova Irina N., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-4373-5387; Borisenko Olga A., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5281-444Х 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, Russia |
Mukhamedzhanova T.G., Skorodumov A.S., Shanenko E.F., Moiseyak M.B., Nesterov E.D.Fermentation of Grape Pomace with E. cristatum to Obtain Extracts for the Production of Beverages
P. 9-13 | DOI: 10.52653/PIN.2024.02.07 Key words Abstract |
References 1. Xiao Y, Huang Y, Chen Y, Fan Z, Chen R, He Ch, [et al.]. Effects of solid-state fermentation with Eurotium cristatum YL-1 on the nutritional value, total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans. Agronomy. 2021;11(6):1029. https://doi.org/10.3390/agronomy11061029. 2. Sharifi-Rad J, Bahukhandi A, Dhyani P, Sati P, Capanoglu E, Docea AO, [et al.]. Therapeutic potential of neoechinulins and their derivatives: an overview of the molecular mechanisms behind pharmacological activities. Frontiers in Nutrition. 2021;8:664197. https://doi.org/10.3389/fnut.2021.664197. 3. Mitra S, Anand U, Sanyal R, Jha NK, Behl T, Mundhra A, [et al.]. Neoechinulins: Molecular, cellular, and functional attributes as promising therapeutics against cancer and other human diseases. Biomedicine & Pharmacotherapy. 2022;145:112378. https://doi.org/10.1016/j.biopha.2021.112378. 4. Alhadrami HA, Burgio G, Thissera B, Orfali R, Jiffri SE, Yaseen M, [et al.]. Neoechinulin A as a promising SARS-CoV-2 Mpro inhibitor: In vitro and in silico study showing the ability of simulations in discerning active from inactive enzyme inhibitors. Marine Drugs. 2022;20(3):163. https://doi.org/10.3390/md20030163. 5. Xiao Y, Li M, Wu Y, Zhong K, Gao H. Structural characteristics and hypolipidemic activity of theabrownins from dark tea fermented by single species Eurotium cristatum PW-1. Biomolecules. 2020;10(2):204. https://doi.org/10.3390/biom10020204. 6. Xiao Y, Li M, Liu Y, Xu S, Zhong K, Wu Y, [et al.]. The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea. Food Chemistry. 2021;358:129848. https://doi.org/10.1016/j.foodchem.2021.129848. 7. Lambert JD, Yang CS. Mechanisms of cancer prevention by tea constituents. The Journal of Nutrition. 2003;133 (10):3262S–3267S. https://doi.org/10.1093/jn/133.10.3262S. 8. Maruyama K, Ohuchi T, Yoshida K, Shibata Y, Sugawara F, Arai T. Protective properties of Neoechinulin A against SIN-1 — induced neuronal cell death. The Journal of biochemistry. 2004;136(1):81–87. https://doi.org/10.1093/jb/mvh103. 9. Nesterov ED, Loginov ZA, Kalinovskaya AI. Razrabotka sposoba polucheniya vinnogo napitka na osnove molochnoi syvorotki s ispol’zovaniem griba E. cristatum [Development of a method for producing a wine drink based on whey using E. cristatum mushroom]. Tendentsii razvitiya nauki i obrazovaniya= Trends in the development of science and education. 2022;(85-8):139–143. https://doi.org/10.18411/trnio-05-2022-376. (In Russ.). 10. Ivić I, Kopjar M, Jakobek L, Jukić V, Korbar S, Marić B, [et al.]. Influence of processing parameters on phenolic compounds and color of cabernet sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration. Processes. 2021;9(1):89. https://doi.org/10.3390/pr9010089. 11. Lisov N, Petrovic A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L, [et al.]. Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines. Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185–196. https://doi.org/10.20450/mjcce.2020.2060. 12. Yin J, Liu X, Peng F, Wang Q, Xiao Y, Liu S. Metabolite profiling, antioxidant and anti-aging activities of Siraitia grosvenorii pomace processed by solid-state fermentation with Eurotium cristatum. Process Biochemistry. 2023;133:109–120. https://doi.org/10.1016/j.procbio.2023.08.016. 13. Song J-L, Gao Y. Effects of methanolic extract form Fuzhuan brick-tea on hydrogen peroxide-induced oxidative stress in human intestinal epithelial adenocarcinoma Caco-2 cells. Molecular medicine reports. 2014;9(3):1061–1067. https://doi.org/10.3892/mmr.2014.1884. 14. Zakharov VL, Soldatova TA. Organoleptic and chemical indicators of types of tea from the fermented leaves of various plants of the lipetsk region. Mezhdunarodnyi zhurnal gumanitarnykh i estestvennykh nauk = International journal of humanities and natural sciences. 2016;(1-5):259–263. (In Russ.). |
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Authors Muhamedzhanova Tat'yana G., Candidate of Technical Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-1590-7601; Shanenko Elena F., Candidate of Biological Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-0875-9292; Moyseyak Marina B., Candidate of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoe highway, Moscow, 125080, Russia Skorodumov Aleksandr S., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8905-255X; Nesterov Egor D., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-3442-7024 LLC "Bavar+", 2, 2nd Mytishchinskaya Str., Moscow, 129626, Russia |
Abramova I.M., Turshatov M.V., Kononenko V.V., Ledenev V.P., Soloviev A.O., Nikitenko V.D., Vakulovskaya N.A.Hardware and Technological Solutions for Complex Processing of Jerusalem Artichoke into Alcohol, Distillates and Dietary Fiber
P. 14-20 | DOI: 10.52653/PIN.2024.02.06 Key words Abstract |
References 1. Melnikova VA, Baidalinova LS. Intensification of drying process of fruits and seeds papaya at the combination of microwave and solar energy. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya = Izvestiya vuzov. Food technology. 2014;(5–6(341-342)):41–44. (In Russ.). 2. Polyanskii KK., Kotov VV., Gasanova ES, Ponomarev AN, Sheremetova SG. Fructose-glucose syrups from the jerusalem artichoke in milk products. Molochnaya promyshlennost = Dairy industry. 2008;(3):74. (In Russ.). 3. Tipsina, NN, Demidenko GA, Kokh DA. Technology of production and application of topinambour semi-finished products for bakery enrichment products. Polzunovskiy vestnik = Polzunovsky bulletin. 2023;(4):140–145. https://doi.org/10.25712/ASTU.2072-8921.2023.04.018. (In Russ.). 4. Turshatov MV, Abramova IM, Krivchenko VA, Solovyev AO, Nikitenko VD, Ledenev VP. Issledovanie fiziko-khimicheskikh svoistv topinambura s tsel’yu ego pererabotki v spirt i pishchevye funktsional’nye produkty [Investigation of physico-chemical properties of topinambur (the Jerusalem artichoke) with the purpose of its processing into alcohol and functional food products]. Mezhdunarodnyj kongress «Biotekhnologiya: sostoyanie i perspektivy razvitiya»: Materialy kongressa. Moscow, 2022. 197–199 p. (In Russ.). 5. Abramova IM, Turshatov MV, Krivchenko VA, Solovyev AO, Nikitenko VD. Issledovanie biokhimicheskogo sostava topinambura i poluchaemykh na ego osnove etilovogo spirta i pishchevykh funktsional’nykh produktov [Study of the biochemical composition of Jerusalem artichoke, as well as ethyl alcohol and food functional products obtained on its basis]. Biotekhnologiya = Biotechnology. 2022. P. 56–61. (In Russ.) 6. Abramova IM, Turshatov MV, Solovyev AO, Kononenko VV, Nikitenko VD. Research of topinambur water-heat and enzymatic processing modes for ethyl alcohol producing. IOP Conference Series Earth and Environmental Science. 2022;1112:012087. https://doi.org/10.1088/1755-1315/1112/1/012087. 7. Turshatov MV, Solovyev AO, Abramova IM, Kononenko VV, Nikitenko VD, Kryshchenko FI, [et al.]. Biotekhnologicheskie aspekty kompleksnoi pererabotki topinambura v etilovyi spirt i pishchevuyu kletchatku [Biotechnological aspects of the complex processing of article into ethyl alcohol and food fiber]. Teoreticheskie i prakticheskie aspekty razvitiya spirtovoi i likerovodochnoi promyshlennosti: sbornik nauchnykh trudov po materialam Mezhdunarodnogo nauchno-prakticheskogo seminara, Moscow, 2022. P. 101–108. (In Russ.). 8. Abramova IM, Solovyev AO, Kononenko VV, Pogorzhel’skaya NS, Yuraskina TV. Analiz variantov kompleksnoi pererabotki topinambura na spirt, distillyaty i pishchevuyu kletchatku [Analysis of options for the complex processing of Jerusalem artichoke for alcohol, distillates and dietary fiber]. Osnovnye napravleniya razvitiya tekhnologii glubokoi pererabotki krakhmalsoderzhashchego i inulinsoderzhashchego syr’ya: sbornik trudov mezhdunarodnoi nauchno-prakticheskoi konferentsii. Moscow, 2022. P. 8–14. (In Russ.). 9. Solovyev AO, Turshatov VV, Kononenko VV, Pogorzhel’skaya NS, Pavlenko SV. Issledovanie po pererabotke klubnei topinambura v distillyaty dlya proizvodstva original’nykh spirtnykh napitkov [Research on the processing of Jerusalem artichoke tubers into distillates for the production of original alcoholic beverages]. Industriya pitaniya = Food Industry. 2022;7(4):36–43. https://doi.org/10.29141/2500-1922-2022-7-4-4. (In Russ.). 10. Shazzo RI, Gish RA, Ekutech RI, Kornena EP, Kaishev VG. Topinambur: biologiya, agrotekhnika vyrashchivaniya, mesto v ekosisteme, tekhnologii pererabotki (vchera, segodnya, zavtra) [Jerusalem Artichoke: biology, agrotechnics of cultivation, place in the ecosystem, processing technologies (yesterday, today, tomorrow)]. Krasnodar: Publishing House — Yug, 2013. 184 p. (In Russ.). 11. Kamilov KhCh., Ismoilova MA. Bezotkhodnaya pererabotka klubnei i zelenoi massy topinambura [Waste-free processing of tubers and green mass of Jerusalem artichoke]. Vestnik Tekhnologicheskogo universiteta Tadzhikistana = Bulletin of the Technological University of Tajikistan. 2019;(1(36)): 41–46. (In Russ.). 12. Shvets VI., Ivanova LA., Dvornik SL, Todosiichuk SR. Effektivnost’ razlichnykh sposobov podgotovki korneplodov topinambura k sbrazhivaniyu [The effectiveness of various methods of preparing jerusalem artichoke root crops for fermentation]. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya = Izvestiya vuzov. Food technology. 1995;(5–6);30–32. (In Russ.). 13. Turshatov MV, Solovyev AO, Volkova GS, Nikitenko VD. Kompleksnaya pererabotka topinambura s polucheniem pishchevykh funktsional’nykh produktov [Complex processing of Jerusalem artichoke to obtain functional food products]. Aktual’naya biotekhnologiya = Current biotechnology. 2022;(1):255. (In Russ.). 14. Bessonov VV, Bogachuk MN, Makarenko MA, Sokurenko MS, Shevyakova LV, Abramova IM, [et al.]. Study of the biochemical composition of grain fiber alcohol production. Pishchevaya promyshlennost’ = Food Industry. 2020;(2):12–15. https://doi.org/10.24411/0235-2486-2020-10014. (In Russ.). 15. Solovyev AO. The study of the rheological properties of the batch when obtaining alcohol from jerusalem artichoke. Pishchevaya promyshlennost’ = Food Industry. 2023;(5):39–41. https://doi.org/10.52653/PPI.2023.5.5.010. (In Russ.). 16. Tsygankov PS., Tsygankov SP. Rukovodstvo po rektifikatsii spirta [Guidelines for the rectification of alcohol]. Moscow: Pishchpromizdat, 2001, 400 p. (In Russ.). 17. Kirillov EA, Turshatov MV, Kononenko VV, Solov’ev AO, Alekseev VV. Modern research in the organization of the process of bragorectification in the production of alcohol from food raw materials. Pishchevaya promyshlennost’ = Food Industry. 2022;(8):54–56. https://doi.org/10.52653/PPI.2022.8.8.011. (In Russ.). 18. Konovalov VI, Kudra T, Koliukh AN, Romanova EV. Modern equipment for combined conductive convective drying and thermal processing. Vestnik Tambovskogo gosudarstvennogo tekhnicheskogo universiteta = Bulletin of the Tambov State Technical University. 2008;14(3):579–583. (In Russ.). 19. Tusipov NO. About driers for food products. Mezhdunarodnaya nauchno-prakticheskaya konferentsiya, posvyashchennaya pamyati Vasiliya Matveevicha Gorbatova = International scientific and practical conference dedicated to the memory of Vasily Matveevich Gorbatov. 2015;(1):460–462. (In Russ.). |
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Authors Abramova Irina M., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-9297-0554; Turshatov Mikhail V., Candidate of Technical Science, https://orcid.org/0000-0003-1277-5498; Kononenko Valentin V., Candidate of Technical Science, https://orcid.org/0000-0002-7568-5193; Ledenev Vladimir P., Candidate of Technical Science, https://orcid.org/ 0000-0003-3628-0289; Solovyev Alexander O., https://orcid.org/0000-0003-2666-6890; Nikitenko Viktoria D., https://orcid.org/0000-0001-5314-3513; Vakulovskaya Natalia A., https://orcid.org/0009-0000-5639-0317 All-Russian Scientific Research Institute of Food Biotechnology - branch of the Federal State Budgetary Institution of Science Federal Research Center for Nutrition, Biotechnology and Food Safety, 4B, Samokatnaya Str., Moscow, 111033, Russia |
TECHNOLOGY
Fataliyev H.K., Baloglanova K.V., Aghazade Y.E., Asgarova A.N., Heydarov E.E.Study of Some Factors Influencing the Production of High-quality Apple Material
P. 21-26 | DOI: 10.52653/PIN.2024.02.10 Key words Abstract |
References 1. Mammadova SM, Fataliyev HK, Gadimova NS, Aliyeva GR, Tagıyev AT, Konul VB. Production of functional products using grape processing residuals. Food Science and Technology. 2020;40:422–428. https://doi.org/10.1590/fst. 30419. 2. Kamaladdin FH, Mecid MS, Mahir IM, Sefer QN, Telman IM, Elman HE, Musa MT. The study of resource saving technologies in the processing of grapes. Advances in Applied Science Research. 2020;11(3:2):1–5. https://doi.org/10.36648/0976-8610.11.3.2. 3. Baloglanova KV, Fataliyev HK, Alekberov AM. A study of the production of safe apple wort for calvados. Pivo i napitki = Beer and Beverages, 2020;(3):68–72. (In Russ.). https://doi.org/10.24411/2072-9650-2020-10023. 4. Fataliyev HK. Winemaking workshop. Baku: Science, 2013. 328 p. (In Az.). 5. Baloglanova KV, Tagiyev AT, Fataliyev KhK, Askerova AN. Study of phenolic compounds in apple juice // Vinodelie i vinogradarstvo = Winemaking and Viticulture. 2020;(2):19–23. (In Russ.). 6. Artık N, Velioglu S, Saglam N. Mikotoksinler: Patulin’in Oluşumu ve Meyve Sularındaki Önemi. Araştırma, 1991;3(33):13–17. (In Tr.). 7. Kadakal Ç, Nas S. Factors effecting to the amount of patulin in apple and apple products. Pamukkale University Journal of engineering sciences. 2000; 6(1):87–96. (In Tr.). 8. Starodub NF, Pilipenko LN, Egorova AV, Pilipenko IV. Mycotoxin patulin: producers, biological action, indication in food products. Sovremennye problemy toksikologii = Modern Problems of Toxicology. 2008;(3):50–57. (In Russ.). 9. Hopmans EC. Patulin: a Mycotoxinin Apples. Perishables Handing Quarterly. 1997; (91):5–6. |
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Authors Fataliyev Hasil K., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Aghazade Yahya E., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Asgarova Aida N., Doctor of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. Azerbaijan state agricultural university, 262, Ataturk Avenue, Ganja, AZ2000 Republic of Azerbaijan Baloglanova Konul V., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Azerbaijan state oil and industry university, 20, Azadliq Avenue, Baku, AZ1010 Republic of Azerbaijan Heydarov Elnur E., Doctor of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. Azerbaijan Technological University, 103 Shah Ismayil Khatai Avenue, Ganja, AZ2011 Republic of Azerbaijan |
Moiseev I.V., Leznyy V.V., Karmanov D.A., Bondarenko D.V., Sinchin G.P.Enzymatic Changes in the Chemical Composition of Cigar Tobacco Raw Materials in an Alcohol-containing Medium of an Oak Barrel from Under Cognac Distillate
P. 27-30 | DOI: 10.52653/PIN.2024.02.08 Key words Abstract |
References 1. Leaves on a barrel or especially before aging tobacco [Internet]. [cited 2024 March 22]. URL: https://cigartime.ru/respectime/blogs/listya-na-bochku-ili-osobennosti-dovyderzhki-tabaka/ (In Russ.). 2. Kincurashvili KM. The process of «aging» of tobacco raw materials. Pivo I napitki = Beer and Beverages. 2006;(1):46–47. (In Russ.). 3. Moiseev IV, Karmanov DA, Leznyj VV. Quantitative changes of carboxylic acids in tobacco raw materials during fermentation. Pishchevaya promyshlennost’ = Food Industry. 2023;(11):18–21. https://doi.org/10.52653/PPI.2023.11.11.004. (In Russ.). 4. Moiseev IV, Karmanov DA, Leznyj VV, Kirillov DD. Quantitative change of nicotine in tobacco raw materials during natural fermentation under pressure. Nauchnyi zhurnal NIU ITMO. Seriya: Protsessy i apparaty pishchevykh proizvodstv = Processes and Food Production Equipment. 2022;(4(54)): 25–30. https://doi.org/10.17586/2310-1164-2022-15-4-25-30. (In Russ.). 5. Karmanov DA, Moiseev IV, Leznyy VV. Fermentation changes in the carbohydrate complex of tobacco. Agropromyshlennye tekhnologii Tsentral’noi Rossii = Agro-industrial technologies of Central Russia. 2024;1(31):36–42. https://doi.org/10.24888/2541-7835-2024-31-36-42. (In Russ.). 6. GOST R 54607.7–2016. Public catering services. Methods of laboratory quality control of products catering. Part 7. Determination of protein by the Kjeldahl method. Moscow: Standartinform, 2013. 12 p. (In Russ.). 7. Belyustin AA. Potentiometry: physico-chemical fundamentals and applications: Tutorial. Saint-Petersburg: Izdatel’stvo «Lan’», 2019. 336 р. (In Russ.). 8. Smirnova EYu, Gnuchih EV, Kirillov DD, Slavyanskij AA. Study of organoleptic and physical and chemical characteristics of products from smoking rolling tobacco. Novye tekhnologii = Technology of Food Production. 2022;18(3):85–93. https://doi.org/10.47370/2072-0920-2022-18-3-85-93. (In Russ.). |
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Authors Moiseev Igor V., Doctor of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-9925-8850; Leznyy Valerii V., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-1410-6936; Karmanov Denis A., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7317-4621; Bondarenko Dmitriy V., This email address is being protected from spambots. You need JavaScript enabled to view it. JSC "Pogar Cigarette & Cigar Factory", 41, Octyabrskaya Str., Pogar, Bryansk region, 243550, Russia Sinchin Gregoriy P., This email address is being protected from spambots. You need JavaScript enabled to view it. JSC "Derbent Brandy Factory", 56, Krasnoarmeysky Lane, Derbent, Republic of Dagestan, 368608, Russia |
QUALITY CONTROL
Eliseev M.N., Tokarev P. I., Romashenko A.V.The Matcha Green Tea Quality Investigation
P. 31-35 | DOI: 10.52653/PIN.2024.02.04 Key words Abstract |
References 1. Horie H, Ema K, Sumikawa O. Chemical Components of Matcha and Powdered Green Tea. Journal of Cookery Science of Japan. 2017;50 (5):182–188. https://doi.org/10.11402/cookeryscience.50.182. 2. Kochman J, Jakubczyk K, Antoniewicz J, Mruk H, Janda K. Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules. 2021;26:85. https://dx.doi.org/10.3390/molecules26010085. 3. Koláčková T, Kolofiková K, Sytařová I. Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity. Plant Foods for Human Nutrition. 2020;75:48–53. https://doi.org/10.1007/s11130-019-00777-z. 4. Čížková H, Voldřich M, Mlejnecká J, Kvasnička F. Authenticity Evaluation of Tea-Based Products. Czech Journal of Food Sciences. 2008;26 (4):259–267. https://doi.org/10.17221/10/2008-CJFS. 5. Jakubczyk K, Kochman J, Kwiatkowska A, Kałdu´nska J, Dec K, Kawczuga D, Janda K. Antioxidant properties and nutritional composition of matcha green tea. 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Variations of main quality components of matcha from different regions in the Chinese market. Frontiers in Nutrition. 2023;10:1153983. https://doi.org/10.3389/fnut.2023. 24. Suzuki Y, Shioi Y. Identification of chlorophylls and carotenoids in major teas by High-Performance Liquid Chromatography with Photodiode Array Detection. Journal of Agricultural and Food Chemistry. 2003;51:5307–5314. https://doi.org/10.1021/jf030158d. |
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Authors Eliseev Michail N., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468; Tokarev Petr I., Doctor of Biological Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Romasсhenko Anna V., This email address is being protected from spambots. You need JavaScript enabled to view it. Russian University of Economics named after G.V. Plekhanov, 36, Stremyanny lane, Moscow, 117997, Russia |
Kaluzhina O.Yu., Lukin A.A., Tikhonenko M.A., Nafikova A.R.Comprehensive Research and Identification of Microplastics in Low-alcohol Drinks
P. 36-41 | DOI: 10.52653/PIN.2024.02.05 Key words Abstract |
References 1. Isrigova TA, Lukin AA. Contamination of food and agricultural products with microplastics: a literature review. Izvestiya Dagestanskogo GAU = Dagestan GAU Proceeding. 2023;(1):173–178. (In Russ.). https://doi.org/10.52671/26867591_2023_1_173. 2. Oßmann BE, Sarau G, Holtmannspötter H, Pischetsrieder M, Christiansen SH, Dicke W. Small-sized microplastics and pigmented particles in bottled mineral water. Water Research. 2018;141:307–316. https://doi.org/10.1016/j.watres.2018.05.027. 3. Smith MM, Love CM, Rochman RA, Neff RA. Microplastics in seafood and the implications for human health. Current Environmental Health Reports. 2018;5:375–386. https://doi.org/10.1007/s40572-018-0206-z. 4. Liebezeit G, Liebezeit E. Non-pollen particulates in honey and sugar. Food Additives & Contaminants: Part A. 2013;30(12):2136–2140. https://doi.org/10.1080/19440049.2013.843025. 5. Dolder S, Hillman A, Passinsky V, Wooster K. Strategic analysis of water use in the beverage industry master thesis [Internet]. [cited 2023 December 5]. URL: https://deepblue.lib.umich.edu/bitstream/handle/2027.42/90925/MP_WaterRiskReport_Final_Delivered.pdf. 6. Kutralam-Muniasamy G, Pèrez-Guevara F, Elizalde-Martìnez I, Shruti VC. Branded milks — are they immune from microplastics contamination? Science of The Total Environment. 2020;714:136823. https://doi.org/10.1016/j.scitotenv.2020.136823. 7. Analysis of the low-alcohol drinks market in Russia. [Internet]. [cited 2023 December 5]. URL: https://businesstat.ru/russia/food/alcohol/low-alcohol_beverages/?yclid=9084497635583459327. (In Russ.). 8. Liebezeit G, Liebezeit E. Synthetic particles as contaminations in German beers. Food Additives & Contaminants: Part A. 2014;31(9):1574–1578. https://doi.org/10.1080/19440049.2014.945099. 9. Shruti VC, Perez-Guevara F, Elizalde-Martinez I, Kutralam-Muniasamy G. Toward a unified framework for investigating micro (nano) plastics in packaged beverages intended for human consumption. Environmental Pollution. 2021;268(A): 115811. https://doi.org/10.1016/j.envpol.2020.115811. 10. Cox KD, Covernton GA, Davies HL, Dower JF, Juanes F, Dudas SE. Human consumption of microplastics. Environmental Science & Technology. 2019;53(12):7068–7074. https://doi.org/10.1021/acs.est.9b01517. 11. Prata JC, Paço A, Reis V, da Costa JP, Fernandes AJS, da Costa FM, et al. Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy. Food Chemistry. 2020;331:127323. https://doi.org/10.1016/j.foodchem.2020.127323. 12. Zhou XJ, Wang J, Ren JF. Analysis of Microplastics in Takeaway Food Containers in China Using FPA-FTIR Whole Filter Analysis. Molecules. 2022;27(9):2646. https://doi.org/10.3390/molecules27092646. 13. Gupta, S., Kumar, R., Rajput, A., [et al.]. (2023). Atmospheric Microplastics: Perspectives on Origin, Abundances, Ecological and Health Risks. Environmental Science and Pollution Research. 2023;30:107435–107464. https://doi.org/10.1007/s11356-023-28422-y. 14. Dris R, Gasperi J, Saad M, Mirande C, Tassin B. Synthetic fibers in atmospheric fallout: A source of microplastics in the environment? Marine Pollution Bulletin. 2016;104(1–2):290–293. https://doi.org/10.1016/j.marpolbul.2016.01.006. 15. Dessì C, Okoffo ED, O’Brien JW, Gallen M, Samanipour S, Kaserzon S, Rauert C, Wang XY, Thomas KV. Plastics contamination of store-bought rice. Journal of Hazardous Materials. 2021;416:125778. https://doi.org/10.1016/j.jhazmat.2021.125778. 16. Liu YY, Guo R, Zhang SW, Sun YH, Wang FY. Uptake and translocation of nano/microplastics by rice seedlings: Evidence from a hydroponic experiment. Journal of Hazardous Materials. 2022;421:126700. https://doi.org/10.1016/j.jhazmat.2021.126700. |
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Authors Kaluzhina Olesya Yu., Candidate of Technical Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-5923-1231; Nafikova Aigul R., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-0741-6354 Bashkir State Agrarian University, 34, 50-letia Octyabrya Str., Ufa, 450001, Russia Lukin Alexander A., Candidate of Technical Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/ 0000-0003-4753-3210 South Ural State University, 76, Lenin Avenue, Chelyabinsk, 454080, Russia Tikhonenko Marina A., This email address is being protected from spambots. You need JavaScript enabled to view it. Agrofirma Ariant LLC, 211, Blucher Str., Chelyabinsk, 454901, Russia |
RAW and OTHER MATERIALS
Tokarev P. I., Eliseev M.N., Red'ko I.V.The SCOBY Drinks Quality Investigation
P. 42-45 | DOI: 10.52653/PIN.2024.02.03 Key words Abstract |
References 1. Watawana MI, Jayawardena N, Gunawardhana CB, Waisundara VY. Health, wellness, and safety aspects of the consumption of Kombucha. Hindawi Publishing Corporation Journal of Chemistry. 2015;2015:591869. http://dx.doi.org/10.1155/2015/591869. 2. Goh WN, Rosma A, Kaur B, Fazilah A, Karim AA, Bhat R. Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. International Food Research Journal. 2012;19(1):109–117. 3. Cardoso RR, Neto RO, dos Santos D’Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, [et al.]. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International. 2020;128:108782. https://doi.org/10.1016/j.foodres.2019.108782. 4. GOST 12787–2021. Brewing products. Methods for determining the volume fraction of ethyl alcohol, the mass fraction of the actual extract and calculating the extract content of the initial wort. Мoscow: Standsrtinform, 2021. 21 p. (In Russ.). 5. GOST 12788–87. Beer. Methods for determining acidity. Мoscow: Standartinform, 2011. 4 p. (In Russ.). 6. GOST 12789–2022. Brewing products. Color determination methods. Мoscow: Standartinform, 2022. 9 p. (In Russ.). 7. GOST 34798–2021. Brewing products. Identification. Photoelectrocolorimetric method for determining the mass concentration of polyphenols. Мoscow: Standartinform, 2021. 12 p. (In Russ.). 8. Maslyannikov PV, Chupahina GN, Skryipnik LN, Fedurayev PV, Seledtcov VI. Ekologicheskiy analiz aktivnosti nakopleniya bioflavanoidov v lekarstvennykh rasteniyakh [Ecological analysis of bioflavonoids accumulation activity in medicinal plants]. Vestnik Baltiiskogo federal’nogo universiteta im. K.I. Kanta = Kant’s Bulletin Baltic federal university. 2014;(7):110–120. (In Russ.). 9. Han Y, Du J, Li J, Li M. Quantification of the organic acids in hawthorn wine: A comparison of two HPLC Methods. Molecules. 2019;24(11):2150. https://doi.org/10.3390/molecules24112150. 10. Gazdik Z, Zitka O, Petrlova J, Adam V, Zehnalek J, Horna A, [et al.]. Determination of Vitamin C (Ascorbic Acid) using high performance liquid chromatography coupled with electrochemical detection. Sensors (Basel). 2008;8 (11):7097–7112. https://doi.org/10.3390/s8117097. 11. Krilskiy DV, Slivkin AI, Brezhneva ТА. Praktikum po farmatsevticheskoy khimii (lekarstvennyye veshchestva s geterotsiklicheskoy strukturoy) [Workshop on pharmaceutical chemistry (drugs with heterocyclic structure)]. Voronezh: Publishing and Printing Center of Voronezh State University, 2008. 72 p. (In Russ.). 12. Shanenko EF, Skorodumov AS, Mukhamedzhanova TG, Barkanov AV, Grushnikova VI, Manin ES, [et al.]. Prospects for the use of SCOBY in the technology of non-alcoholic fermented beverages. Pivo i napitki = Beer and beverages. 2024;(1):10–17. (In Russ.). https://doi.org/10.52653/PIN.2024.01.06. 13. Samoylenko МV, Babakina МV, Zolotavina МL. Opredeleniye biokhimicheskikh priznakov mikrobiologicheskikh kul’tur, vkhodyashchikh v sostav konsortsiuma SCOBY [Determination of biochemical characteristics of microbiological cultures that are part of the SCOBY consortium]. Mezhdunarodnyi zhurnal gumanitarnykh i estestvennykh nauk = International Journal of humanities and natural sciences. 2021;11-3(62):11–14. (In Russ.). https://doi.org/10.24412/2500-1000-2021-11-3-11-14. 14. Afonina SN, Lebedeva EN. Khimicheskiye komponenty chaya i ikh vliyaniye na organizm [Chemical components of tea and their effect on the body]. Uspekhi sovremennogo estestvoznaniya = Advances in modern natural science. 2016;(6):59–63. (In Russ.). 15. Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the «SCOBY» and kombucha tea for the production of fermented milk drinks. Microorganisms. 2021;9(1):123. https://doi.org/10.3390/microorganisms9010123. 16. Flyurik EA, Ermakova OS. Medusomyces gisevii L.: cultivation, composition, and application. Foods and Raw Materials. 2023;11(1):152–161. http://doi.org/10.21603/2308-4057-2023-1-563. |
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Authors Tokarev Petr I., Doctor of Biological Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Eliseev Michail N., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468; Red'ko Irina V., This email address is being protected from spambots. You need JavaScript enabled to view it. Russian University of Economics named after G.V. Plekhanov, 36, Stremyanny lane, Moscow, 117997, Russia |
Karpenko D.V., Matveev S.V., Morenkov N.V., Morozov D.A., Perevezenkov P.S.Enzyme Preparations in Malt Production and Brewing: a Range of Tasks to be Solved. Part III
P. 46-51 | DOI: 10.52653/PIN.2024.02.01 Key words Abstract |
References 1. Karpenko DV, Matveev SV, Morenkov NV, Morozov DA, Runjova DA. Enzyme preparations in malt production and brewing: a range of tasks to be solved. Part II. Pivo i napitki = Beer and beverages. 2024;(1):52–64. https://doi.org/10.52653/PIN.2024.01.01. 2. Meledina TV. Syr’e i vspomogatel’nye materialy v pivovarenii [Raw materials and auxiliary materials in brewing]. Saint-Petersburg: Profession, 2003. 318 p. (In Russ.). 3. Zymus Brewing enzymes and auxiliaries [Internet]. [cited 2023 September 2]. URL: https://zymus.net/products/brewing-enzymes-and-auxiliaries/. 4. Fermentnye preparaty dlja primenenija v pivovarenii [Enzyme preparations for use in brewing]. [Internet]. [cited 2023 September 2]. URL: https://www.calameo.com/read/0055096149f383196a67d. (In Russ.). 5. Karpenko DV. Kaledin IM. Increasing the colloidal stability of non-alcoholic beer using «BREWERS CLAREX» enzyme preparation. Health, Food & Biotechnology. 2022;4(2):68–77. https://doi.org/10.36107/hfb.2022.i2.s142. (In Russ.). 6. Ul’traflo kore β-gljukanaza dlja uluchshenija reologii pivnogo susla [Ultraflo core β-glucanase to improve the rheology of beer wort] [Internet]. [cited 2023 August 25]. URL: https://rusferment.com/fermenty/ultraflo-kore. (In Russ.). 7. Gomaa A. Application of enzymes in brewing. Journal of Nutrition and Food Science Forecast. 2018;1(1):1002. https://doi.org/10.5281/zenodo.3336203. 8. Carbonell JV, Sendra JM, Todo V. Kinetics of β-glucan degradation in beer by exogenous β-glucanase treatment. Journal of the Institute of Brewing. 1990;96(2):81–84. 9. Piddocke MP, Fazio A, Vongsangnak W, Wong ML, Heldt-Hansen HP, Workman C, [et al.]. Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using «-omics» techniques. Microbial Cell Factories. 2011;10:27. https://doi.org/10.1186/1475-2859-10-27. 10. Lei H, Zhao H, Zhao M. Proteases supplementation to high gravity worts enhances fermentation performance of brewer’s yeast. Biochemical Engineering Journal. 2013;77:1–6. https://doi.org/10.1016/j.bej.2013.04.016. 11. Krogerus K, Gibson B. 125th Anniversary Review: Diacetyl and its control during brewery fermentation. Journal of the Institute of Brewing. 2013;119(3):86–97. https://doi.org/10.1002/jib.84. 12. Dulieu C, Moll M, Boudrant J, Poncelet D. Improved performances and control of beer fermentation using encapsulated alpha-acetolactate decarboxylase and modeling. Biotechnology progress. 2000;16(6):958–965. https://doi.org/10.1021/bp000128k. 13. Kharandiuk TV, Kosiv RB, Borukh OM, Dalybozhyk RS, Palianytsia LYa, Berezovska NI. Decreasing of vicinal diketones content during fermentation of high gravity wort. L’vovskii natsional’nyi universitet veterinarnoi meditsiny i biotekhnologii imeni S.Z. Gzhitskogo = Scientific messenger LNUVMBT named after S.Z. Gzhytskyj. 2017;19(5):149–152. (In Ukr.) https://doi.org/10.15421/nvlvet7530. 14. Fermenty dlja piva i kvasa. Al’falaza Advance 4000 [Enzymes for beer and kvass. Alphalase Advance 4000] [Internet]. [cited 2023 September 3]. URL: https://xn--80adfdatufkwf1au8huc.xn--p1ai/katalog-fermentov/alphalase-advance-4000/ (In Russ.). 15. Karmanova LV. Application of collagenase enzyme preparation in brewing. Beer and beverages. 2000;(5):44–45. (In Russ.). 16. Lopez M, Edens L. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger. Journal of agricultural and food chemistry. 2005;53(20):7944–7949. https://doi.org/10.1021/jf0506535. 17. Ogata T, Iwashita Y, Kawada T. Construction of a brewing yeast expressing the glucoamylase gene STA1 by mating. Journal of the Institute of Brewing. 2017;123(1):66–69. https://doi.org/10.1002/jib.394. 18. Brewlyve for brewing & distilling [Internet]. [cited 2023 August 20]. URL: https://www.souffletbiotechnologies.com/wp-content/uploads/2022/12/Fiche-A4-Brewlyve.pdf. 19. Tolkacheva AA, Cherenkov DA, Korneeva OS, Ponomarev PG. Enzymes of industrial purpose — review of the market of enzyme preparations and prospects for its development. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):197–203. https://doi.org/10.20914/2310-1202-2017-4-197-203. (In Russ.). |
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Authors Karpenko Dmitry V., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Matveev Sergej V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Morenkov Nikolaj V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Morozov Dmitry A., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Perevezenkov Pavel S., This email address is being protected from spambots. You need JavaScript enabled to view it. Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoye highway, Moscow, 125080, Russia |
Khokonova M.B.Comparative Assessment of Brewing Qualities of Winter and Spring Barley Varieties
P. 52-54 | DOI: 10.52653/PIN.2024.02.09 Key words Abstract |
References 1. Goncharov SV, Fedotov VA, Matveev IV, Tarakanovskii AN, Kalakutskii KL, Potemkin VA, [et al.]. Pivovarennyi yachmen’ [Malting barley]. Moscow: Singenta, 2014. 288 p. (In Russ.). 2. Kurochkin AA., Voronina PK., Shaburova GV. Teoreticheskoe obosnovanie primeneniya ekstrudirovannogo syr’ya v tekhnologiyakh pishchevykh produktov [Theoretical justification for the use of extruded raw materials in food technologies]. Penza. IP Popova M.G., 2015. 182 p. (In Russ.). 3. Shaburova GV., Kurochkin AA., Voronina PK. Increasing the technological potential of unmalted grain products. Tehnika i tehnologija pishhevyh proizvodstv = Equipment and technology of food production. 2014;(1):90–96. (In Russ.). 4. Hokonova MB. Application of enzyme preparations in the production of brewing malt. Izvestija Kabardino-Balkarskogo GAU = News of the Kabardino-Balkarian State Agrarian University. 2016;(1):50–54. (In Russ.). 5. Hokonova MB. The quality of malting barley depending on the slope of the growing area. Pivo i napitki = Beer and drinks. 2015;(3):48–51. (In Russ.). 6. Khokonova MB., Adzhieva AA. Photosynthetic activity of spring barley plants depending on moisture provision. Amazonia Investiga. 2019;8(23):96–100. |
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Authors Khokonova Madina B., Doctor of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. Kabardino-Balkarian State Agrarian University named after V.M. Kokov, 1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, 360030, Russia |
INFORMATION
International Exhibition of Equipment, Ingredients and Packaging for Beverage Production BeviTec 2024
Ermolaeva G.A. The Biomass Forum: Fuel and Energy - 2024 was held in Moscow