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Rambler's Top100

Food processing Industry №10/2021

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


Kechkin I.A., Pankratov G.N., Vitol I.S.Formation of new types of flour enriched with essential fatty acids

P. 8-12 Key words
new types of flour, wheat-linseed mixture, essential fatty acids

The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ?-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

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5. Pankratov GN, Meleshkina EP, Vitol IS, Kandrokov RKh. Zhil`czova NS. Osobennosti produktov pererabotki dvukhkomponentnyx smesej pshenicy i l`na [Features of processed products of two-component mixtures of wheat and flax]. Khleboprodukty [Khleboproducty]. 2018. No. 12. P. 42-46 (In Russ.).
6. Meleshkina EP, Pankratov GN, Vitol IS, Kandrokov RKh. Novye funkcional`nye produkty iz dvukhkomponentnoj zernovoj smesi pshenicy i l`na [New functional products from a two-component grain mixture of wheat and flax]. Vestnik rossijskoj sel`skoxozyajstvennoj nauki [Russian agricultural science]. 2019. No. 2. P. 54-58 (In Russ.).
7. Pankratov GN, Meleshkina EP, Vitol IS, Kechkin IA, Nagajnikova YuR. Technological schemes for the processes of preparation and milling binary grain mixtures and biochemical evaluation of produced products. Food systems. 2020. Vol. 3. No. 3. P. 14-19. DOI: https://doi.org/10.21323/2618-9771-2020-3-3-14-19
8. Pankratov GN, Meleshkina EP, Vitol IS, Kechkin IA, Nagajnikova YuR. Development of technological schemes for the processes of preparation and milling of two-component grain mixtures. IOP Conference Series. Earth and environmental science. 2021. Vol. 640 (3). P. 345-349.
9. Sorochinskij VF, Priezzheva LG. Progno-zirovanie srokov bezopasnogo khraneniya pshenichnoj khlebopekarnoj muki vysshego sorta po znacheniyu kislotnogo chisla zhira [Predicting the safe storage time of premium wheat flour based on the acid number of fat]. Khleboprodukty [Khleboproducty]. 2018. No. 8. P. 48-50 (In Russ.)
10. Pankratov GN, Meleshkina EP, Vitol IS, Kolomiecz SN, Kechkin IA. Pshenichno-l`nyanaya muka: usloviya polucheniya i vozmozhnost` khraneniya [Wheat and flaxseed flour: conditions for obtaining and the possibility of storage]. Pischevaya promyshlennost` [Food industry]. 2021. No. 2. P. 56-59 (In Russ.).
11. Kechkin I, Ermolaev V, Romanenko A, Ivanov M, Gurkovskaya E. Dependence of fat acidity value on wheat grain storage conditions. International Conference on Food Industry, Economy and Security. 2020. P. 34-39.
Kechkin Ivan A., Candidate of Technical Sciences,
Pankratov Georgiy N., Doctor of Technical Sciences,
Vitol Irina S., Candidate of Biological Sciences
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Dmitrovskoe highway, Moscow, 127434, 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.

Panasyuk A.L., Kuz'mina E.I., Egorova O.S.Production and use of natural anthocyanin food colors (review)

P. 13-19 Key words
anthocyanins, natural food colors, coloring pigments, plant raw materials, extraction methods

The article provides analytical data on the current state of the market for natural food ingredients in Russia and abroad. The tendencies of an increase in consumer demand for organic goods and products made from natural ingredients, which are not only harmless, but also beneficial to human health, are noted. Today, there are practically no food products that do not contain colors. It is known that natural food colors are not only harmless in most cases, but also capable of increasing the nutritional and biological value of the clored product. Anthocyanins are one of the most common pigments in nature. They have antioxidant properties, a capillary-strengthening effect, the ability to stop pro-inflammatory mediators, prevent neurodegenerative disorders and bone loss associated with aging, and have a beneficial effect on the state of the human cardiovascular system. The most common source of anthocyanins is dark-colored plant materials. The largest number of anthocyanins is contained in the fruits of red grapes, chokeberry, blueberries, black currants, elderberries, cherries, blackberries, raspberries and red cabbage. Fruits and berries, as raw materials for industrial processing, are used to obtain a variety of products, including various types of wines, spirits and juices, in the production process of which secondary raw materials are formed. The pomace obtained in the production of juices and wine products from dark-colored fruits is rich in anthocyanins and can also serve as a valuable source for obtaining red food colors. A review of domestic and foreign sources containing information on modern methods of extraction of coloring pigments from anthocyanin-containing plant raw materials and its waste in the food industry is presented. It is noted that the production of natural colors requires a special approach, improvement of technologies and production processes. The search for sources of natural colors, the development of new production technologies and the improvement of existing ones are relevant areas of research in this area.

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Panasyuk Alexander L., Doctor of Technical Sciences,
Kuz'mina Elena I., Candidate of Technical Sciences,
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, Moscow,
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.

Burakova E.V., Slutskaya T.N., Shadrina E.V. Justification of the possibility for obtaining meat culinary products using objects of marine origin

P. 20-25 Key words
chops, muscle tissue of small-eyed macrurus, amino acids, amino acid score, holothurias, biological value

The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

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8. Baranenko DA, Il'ina VS, Chechetkina AYu, Lepeshkin AI, Nadtochij LA, Sokolova OB. Organolepticheskaja ocenka funkcional'nyh produktov pitanija s ispol'zovaniem inkapsulirovannyh form biologicheski aktivnyh veschestv hvoi eli obyknovennoj [Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles]. Nauchnyj zhurnal NIU ITMO. Serija "Processy i apparaty pichhevyh proizvodstv" [Scientific Journal of the National Research University ITMO. Series "Processes and devices of food production"]. 2019. No. 4. P. 78-84 (In Russ.).
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12. Rechkina EA, Gubanin GA, Mishanova AI. Perspektivy ispol'zovanija pisñhevyh volokon v pisñhevom proizvodstve [Prospects for the use of dietary fiber in food production]. Vestnik KrasGAU [Bulletin of KrasGAU]. 2016. No. 1. P. 91-97 (In Russ.).
13. Mezenova NYu, Verhoturov VV, Volkov VV, Bajdalinova LS, Mezenova OYa. Opredelenie tehnologicheskih pokazatelej poroshkov biologicheski aktivnyh peptidov iz ryb'ej cheshui v sostave bioprodukta dlja sportivnogo pitanija [Determination of technological parameters of biologically active peptides powders from fish scales as part of a biological product for sports nutrition]. Izvestija vuzov. Prikladnaja himija i biotehnologija [Izvestiya vuzov. Applied Chemistry and Biotechnology]. 2016. Vol. 6. No. 2 (17). P. 104-114. (In Russ.)
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16. Basova MS. Perspektivy ispol'zovanija belka bobovyh kul'tur v mjasnyh polufabrikatah [Prospects for the use of legume protein in meat semi-finished products]. Sovremennye naukoemkie tehnologii [Modern high-tech technologies]. 2010. No. 3. P. 23-27 (In Russ.).
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Burakova Elena V., graduate student,
Slutskaya Tatyana N., Doctor of Technical Sciences, Professor,
Shadrina Ekaterina V., Candidate of Technical Sciences
Far Eastern State Technical Fisheries University,
27, Svetlanskaya str., Vladivostok, Russia, 690000, This email address is being protected from spambots. You need JavaScript enabled to view it.

Chebakova G.V., Esepenok K.V.Production of baby curds based on cow and goat milk with fillers

P. 26-29 Key words
goat's milk, cow's milk, curd, filler, sourdough

Dairy products are one of the main sources of nutrition for children. Milk contains all the nutritional components necessary for them. There are two main modern trends in the world in changing the composition of raw milk - an increase in protein and a decrease in calcium, which is necessary for children to develop. In the production of dairy products, in particular curds, you must not use chemicals containing calcium. However, it is possible to increase calcium due to the addition of goat's milk to cow's milk, which contains more calcium and vitamin A. In this regard, the purpose of this work is to develop a recipe for baby curd from cow and goat milk with fruit and berry filling. The paper provides an assessment of mixed cow's milk with goat, developed a recipe, produced curd with fruit and berry filling and assessed the quality of raw materials and finished products in terms of organoleptic, physicochemical, and microbiological indicators.

1. Abkadirova AP, Fomina EA. Detskie tvorozhki klassicheskie i s fruktovo-jagodnym napolnitelem [Children's classic curds with fruit filling]. Molodezh' i nauka [Youth and Science]. 2017. No. 4 (2). P. 111.
2. Amirhamzai T, Chebakova GV, Esepenok KV. Usovershenstvovanie tehnologicheskogo processa proizvodstva smetany s dobavleniem soka oblepihi [Improvement of technological process of production of sour cream with juice of sea buckthorn]. StudNet. 2020. Vol. 3. No. 10. P. 90. DOI: https://doi.org/10.24411/2658-4964-2020-10290.
3. Kandinskaja ES, Borovkov MF, Abdullaev LV. Aktual'nye trebovanija k veterinarno-sanitarnym pokazateljam korov'ego moloka [Current requirements for veterinary and sanitary characteristics of cow's milk]. Kontrol' kachestva produkcii [Product quality control]. 2019. No. 10. P. 41-46.
4. Kandinskaja ES, Red'kin SV, Chebakova GV. Monitoring soderzhanija kal'cija v syrom moloke korov [Monitoring of calcium content of raw cow milk]. Veterinarija segodnja [Veterinary medicine today]. 2019. No. 1 (28). P. 29-33.
5. Nikitina AA, Kalikin IN. Veterinarno-sanitarnaja ocenka tvorozhkov dlja detskogo pitanija [Veterinary and sanitary assessment of curds for baby food]. Tendencii razvitija nauki i obrazovanija [Trends in the development of science and education]. 2017. No. 25 (2). P. 36-37.
6. Rjabova VF, Malova EN, Kurochkina TI, Hodakova EE. Fiziologicheskie effekty i rol' funkcional'nyh produktov pitanija [Physiological effects and the role of functional food products]. Molodoy ucheniy [Young scientist]. 2015. No. 6 (86). P. 204-207.
7. Chebakova GV, Voroshik ME, Esepenok KV. Ispol'zovanie vtorichnogo molochnogo syr'ja dlja proizvodstva kislomolochnyh syvorotochnyh napitkov [Use of secondary dairy raw materials for the production of fermented whey drinks]. Innovacii i investicii [Innovation and investment]. 2019. No. 2. P. 129-132.
8. Chebakova GV, Gorbacheva MV, Esepenok KV. Osnovy tehnologii pererabotki i tovarovedenie prodovol'stvennyh tovarov iz syr'ja zhivotnogo proishozhdenija [Fundamentals of processing technology and commodity science of food products from raw materials of animal origin]: uchebnoe posobie. 2-e izdanie, pererab. i dop. Moscow: INFRA-M, 2021. 336 p. DOI: https://doi.org/10.12737/1070334. - ISBN 978-5-16-015930-0.
9. Chebakova GV, Konovalov AP, Esepe-nok KV. Ocenka kachestva moloka raznyh proizvoditelej s pomosñh'ju ljuminescentnogo metoda [Quality assessment of milk by luminescence method]. Materialy nacional'noj nauchno-prakticheskoj konferencii "Nauchnye i prakticheskie osnovy v oblasti tovarovedenija, tehnologii, organizacii kommercheskoj dejatel'nosti i ekologii". 10 ijunja 2019 g. [Materials of the national scientific and practical conference "Scientific and practical foundations in the field of commodity science, technology, business organization and ecology]. Moscow: MGAVMiB - K.I. Skrjabin MVA, 2019. P. 64-72.
10. Jakovleva IS, Chebakova GV, Esepenok KV. Usovershenstvovanie tehnologicheskogo processa proizvodstva jogurtovoj zapravki s dobavleniem olivok [Improvement of technological process of production of yogurt filling with the addition of olives]. StudNet. 2020. Vol. 3. No. 10. P. 131.
Chebakova Galina V., Candidate of Veterinary Sciences,
Esepenok Konstantin V.
Moscow State Academy of veterinary medicine and biotechnology - K.I. Scryabin MBA,
23, Akademika Skryabina str., Moscow, 109472, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kalmykova E.V., Kalmykova O.V.Regional plant raw materials are a source of protein for production of dietetic confectionery

P. 30-33 Key words
aquafaba, chickpea decoction, vegetable protein, meringue, chicken egg white substitute

This article proposes an improved technology for the production of a dietary dessert - meringue based on vegetable protein chickpea (aquafaba) as a replacement for animal proteins. Aquafaba is a decoction of the seeds of legumes such as chick-peas, beans, peas. In the process of boiling the legumes, the starches in the fruits (seeds) partially begin to turn into jelly. This helps the soluble starch particles pass into the liquid in which they are cooked. The higher the temperature, the pressure during cooking, the longer the boiling time, the more jellyforming substances move from the fruit to the broth. The formulation and elements of the production technology for the production of functional meringue have been developed. Aquafaba, sugar, lemon juice, and salt were used as ingredients for a vegetable proteinbased meringue. The surface of the finished airy product was light creamcolored, brittle with a hard crust and corrugated edges, with roughness and characteristic small cracks, well baked, without traces of burnt. Taste and smell are characteristic of this product name, without foreign tastes and odors. The moisture content of the product was 3.5 %. It was found that the developed products are superior in nutritional value to traditional marshmallows. In the modern world, great attention is paid to proper nutrition and lifestyle. Therefore, it is necessary to recommend products that have a positive effect on the human body. In this regard, it is necessary to study the possibility of producing meringues containing useful biologically active substances and functional ingredients. The experimentally obtained meringue composition with the replacement of animal protein with vegetable protein is recommended for use not only for all groups of the population, but also for people who previously had a ban on the use of such products.

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4. Kalmykova EV, Kalmykova OV. Regional'nye vysokobelkovye produkty pitaniya iz nuta funkcional'nogo naznacheniya [Regional high-protein food pro-ducts from chickpea for functional purposes]. Agrotekhnologicheskie processy v ramkax importozamescheniya. Materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii, posvyaschennoj 85-letiyu so dnya rozhdeniya zasluzhennogo rabotnika vysshej shkoly Rossijskoj Federacii, doktora sel'skoxozyajstvennykh nauk, professora Yu G Skripnikova [Agrotechnological processes within the framework of import substitution: materials of the International Scientific and Practical Conference dedicated to the 85th anniversary of the birth of the Honored Worker of Higher School of the Russian Federation, Doctor of Agricultural Sciences, Professor Yu G Skripnikov]. Michurinsk: LLC "BIS", 2016. P. 180-184 (In Russ.).
5. Plotnikova IV, Magomedov GO, Gubkovs-kaya VV, et al. Zefir vegetarianskij (postnyj): osobennosti proizvodstva, sostav i kachestvo [Vegetarian (lean) marshmallow: production features, composition and quality]. Tovaroved prodovol'stvennykh tovarov [Commodity expert of food products]. 2020. No. 2. P. 60-65 (In Russ.).
6. Plotnikova IV, Magomedov GO, Shevyako-va TA, et al. Ispol'zovanie suspenzii iz bobov chechevicy v proizvodstve keksov dlya postnogo i vegetarianskogo pitaniya [Use of a suspension of lentil beans in the production of muffins for lean and vegetarian nutrition]. Khleboprodukty [Bread products]. 2020. No. 6. P. 38-41. DOI: https://doi.org/10.32462/0235-2508-2020-29-6-38-41.
7. Strelkova ES, Uvarova AA, Slavyanskij AA. Novyj vegetarianskij zefir na akvafabe [New vegetarian marshmallow at aquafaba]. Sovremennye aspekty proizvodstva i pererabotki sel'skokhozyajstvennoj produkcii. Sbornik statej po materialam VI Mezhdunarodnoj nauchno-prakticheskoj konferencii [Modern aspects of production and processing of agricultural products. Collection of articles based on the materials of the VI International scientific and practical conference]. Krasnodar, 2020. P. 455-461 (In Russ.).
8. Xabibulina ZR. Razrabotka tekhnologii proizvodstva sufle s ispol'zovaniem akvafaby [Development of a technology for the production of souffl? using aquafaba]. Buduschee nauki-2020. Sbornik nauchnykh statej 8-j Mezhdunarodnoj molodezhnoj nauchnoj konferencii, v 5 tomax [Future of Science-2020. Collection of scientific articles of the 8th International Youth Scientific Conference, in 5 vo-lumes]. Kursk, 2020. P. 43-45 (In Russ.).
9. Zvolinskij VP, Petrov NYu, Kalmykova EV, Kalmykova OV. Novye vidy produktov pitaniya povyshennoj pischevoj cennosti [New types of food products with increased nutritional value]. Teoreticheskie i prikladnye problemy agropromyshlennogo kompleksa [Theoretical and applied problems of the agro-industrial complex]. 2016. No. 3 (28). P. 8-10 (In Russ.).
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11. Pavlyuk R, Pogarska V, Kotuyk T, Balabai K. Development of Nanotechnology for Processing Chickpeas into Protein Plant Supplements and Their Use to Obtain A New Generation of Confectionery. Eastern-European Journal of Enterprise Technologies. 2020. No. 6. P. 27-36. DOI: https://doi.org/10.15587/1729-4061.2020.217928
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14. Rudenko RA, Curikov VA. Razrabotka dieticheskogo produkta s ispol'zovaniem nutovogo otvara [Development of a dietary product using chickpea broth]. Elektronnyj nauchnyj zhurnal [Electronic scientific journal]. 2019. No. 10 (30). P. 17-20 (In Russ.).
Kalmykova Elena V., Doctor of Agricultural Sciences
All-Russian Research Institute of Irrigated Agriculture,
9, Timiryazeva str., Volgograd, 400002, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kalmykova Olga V., Candidate of Agricultural Sciences
Volgograd State Agrarian University,
26, University avenue, Volgograd, 400002, This email address is being protected from spambots. You need JavaScript enabled to view it.

Miller Yu.Yu., Bakaytis V.I., Orlov A.A., Kiseleva T.F.Technology of kvass using malts special processing

P. 34-37 Key words
kvass, soy malt, oat malt, nutritional value of kvass, quality of kvass

The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

1. Alekseeva MS. Razrabotka receptury i tekhnologii kvasa iz pshenichnogo syr'ya [Development of the recipe and technology of kvass from wheat raw materials]. Vestnik KRASGAU [Bulletin of KRASGAU]. 2016. No. 10 (121). P. 151-155 (In Russ.).
2. Kurmaeva LI. Perspektivy primeneniya ekstrudirovannogo ovsa v tekhnologii proizvodstva kvasa [Prospects for the use of extruded oats in kvass production technology]. Innovacionnaya tekhnika i tekhnologiya [Innovative equipment and technology]. 2016. No. 3 (8). P. 73-76 (In Russ.).
3. Kotik OA, Kolobaeva AA, Korol'kova NV, Vyal'ceva KYu, Plaksina AYu. Razrabotka tekhnologii kvasa s funkcional'nymi svojstvami na osnove ekstraktov efiromaslichnyh rastenij [Development of kvass technology with functional properties based on extracts of essential oil plants]. Pivo i napitki [Beer and beverages]. 2016. No. 5. P. 18-22 (In Russ.).
4. Kolobaeva AA, Kotik OA, Korol'kova NV, Butova SV. Razrabotka tekhnologii kvasa dieticheskogo naznacheniya [Development of the technology of kvass for dietary purposes]. Vestnik Voronezhskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Voronezh State Agrarian University]. 2017. No. 3 (54). P. 151-157 (In Russ.).
5. Amakasova AZ, Hasanov SA, Galin IM, Hasanova ZM, Hasanova LA. Osobennosti sovremennyh tekhnologij natural'nyh kvasov [Features of modern technologies of natural kvass]. Vestnik Bashkirskogo gosudarstvennogo pedagogicheskogo universiteta im. M. Akmully [Bulletin of the Bashkir State Pedagogical University named after M. Akmulla]. 2018. No. 2 (46). P. 20-26 (In Russ.).
6. Bibek Byanju, Md Mahfuzur Rahman, Milagros P. Hojilla-Evangelista, Buddhi P. Lamsal. Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean. International Journal of Biological Macromolecules. 2020. Vol 14515. P. 712-721.
7. Sushil K. Singh, Poonam Singha, Kasiviswanathan Muthukumarappan. Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology. Animal Feed Science and Technology. 2019. Vol. 254. Article 114197.
8. Lautaro Fidel Bracco, Gustavo Javier Levin, Nicol?s Urtasun, Agust?n Andr?s Navarro del Ca?izo, Osvaldo Cascone. Covalent immobilization of soybean seed hull urease on chitosan mini-spheres and the impact on their properties. Biocatalysis and Agricultural Biotechnology. 2019. Vol. 18. Article 101093.
9. Seda Yalcin, Arzu Basman. Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples. Food Chemistry. 2015. Vol. 16915. P. 203-210.
10. Songlin Li, Ziyi Jin, Dianjie Hu, Wenwen Yang, Xiaoming Chen. Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour. LWT. 2020. Vol. 125. Article 109264.
11. Kiseleva TF, Ul'yankina NF, Miller YuYu. Vliyanie proraschivaniya na soderzhanie antipitatel'nyh veschestv v semenah soi [The effect of germination on the content of anti-nutrients in soybean seeds]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2013. No. 6. P. 28-30 (In Russ.).
12. Kiseleva TF, Miller YuYu, Grebenni-kova YuV. Vozmozhnost' intensifikacii solodorascheniya posredstvom ispol'zovaniya kompleksa organicheskih kislot [The possibility of intensifying malting through the use of a complex of organic acids]. Tekhnika i tekhnologiya pischevyh proizvodstv [Food production equipment and technology]. 2016. No. 1. P. 11-17 (In Russ.).
13. Kiseleva TF, Miller YuYu, Vereschagin AL, Golub OV. Issledovanie vozmozhnosti ispol'zovaniya organicheskogo stimulyatora v proizvodstve pshenichnogo soloda [Investigation of the possibility of using an organic stimulant in the production of wheat malt]. Sovremennaya nauka i innovacii [Modern science and innovation]. 2019. No. 1 (25). P. 195-202 (In Russ.).
Miller Yuliya Yu., Candidate of Technical Sciences,
Bakaytis Valentina I., Doctor of Technical Sciences, Professor,
Orlov Anatoliy A., Candidate of Technical Sciences
Siberian University of Consumer Cooperation,
26, K. Marx avenue, Novosibirsk, Russia, 630087, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kiseleva Tat'yana F., Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.


Astahova N.V., Chudov S.A., Ermolaeva E.O., Trofimova N.B., Ustinova Yu.V.The diagnostic audit of the management system complies with the requirements of GOST R ISO 9001-2015 of the fish processing industry

P. 38-41 Key words
diagnostic audit, management systems, ISO 9001, fish processing enterprises

To increase the competitiveness of the fishery complex, currently existing enterprises of the industry are being modernized in Russia and new facilities with highly qualified personnel are being created. The performance of such enterprises will be improved by the use of a quality management system - GOST R ISO 9001-2015. After all, it is the quality of products that determines not only the competitiveness of the organization, but also makes it possible to break out into the leaders. Analyzed the effectiveness of the current management system, its ability to achieve the desired goals in the company; the level of compliance with the requirements of the GOST R ISO 9001-2015 standard and the implementation of the QMS rules established in the documentation of the organization itself was determined; the quality of the work performed was assessed by monitoring the compliance of the work results and the requirements established in the documentation; assessed the readiness of the organization's management system for certification; nonconformities are identified and corrective actions are proposed.

1. Popov VG, Kadochnikova GD, Pozniakovsky V, Ermolaeva ÅÎ, Surkov IV. Development and implementation of management systems - a state priority in providing quality and safety of aic products. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2018. No. 6. P. 66-77.
2. Avstrievskih AN, Surkov IV, Kantere VM, Ermolaeva EO, Poznyakovskij VM. Upravlenie kachestvom na predpriyatiyah pischevoj, pererabatyvayuschej promyshlennosti, torgovli i obschestvennogo pitaniya [Quality management in enterprises food, processing industry, trade and public nutrition: tutorial]. Moscow: INFRA-M, 2014. 320 p. (In Russ.)
3. GOST R ISO 9001-2015. Sistemy menedzhmenta kachestva. Trebovaniya [GOST R ISO 9001-2015. Quality management systems. Requirements]. Moscow: Standartinform, 2015. 32 p.
4. Dzedik VA, Ezrahovich A. Sozdanie i audit sistem menedzhmenta kachestva v sootvetstvii s mezhdunarodnym standartom ISO 9001:2015 [Creation and audit of quality management systems in accordance with the international standard ISO 9001: 2015]. Standarty i kachest-va [Standards and qualities]. 2017. No. 10. P. 26-36 (In Russ.).
5. Doronin SA, Balashov VV. Akvakul'tura. Problemy rybnoj otrasli i puti ih resheniya [Aquaculture. Problems of the fishing industry and ways to solve them]. Pischevaya promyshlennost' [Food processing industry]. 2016. No. 5. P. 34-41 (In Russ.).
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7. Surkov IV, Prosekov AY, Ermolaeva EO, Gorelikova GA, Poznyakovskiy VM. Evaluation and preventing measures of technological risks of food production. Modern Applied Science. 2015. No. 4. P. 45-52.
8. Rossieva DV, Ermolaeva EO, Trofimova NB, Trofimov IE. Razrabotka programmnogo produkta dlya obespecheniya processa vnutrennego audita pischevogo predpriyatiya [Development of a software product to support the process of internal audit of a food enterprise]. Tekhnika i tekhnologiya pischevyh proizvodstv [Food production equipment and technology]. 2017. No. 46. P. 135-140 (In Russ.).
9. Ryabov VA, Stolbova OB. Sovremennyj promyshlennyj kompleks Kemerovskoj oblasti [Modern industrial complex of the Kemerovo region]. Vestnik KemGU. Seriya "Biologicheskie, tekhnicheskie nauki i nauki o Zemle" [Bulletin of the KemSU. Series "Biological, technical and Earth sciences"]. 2017. No. 3. P. 41-46 (In Russ).
10. Safronova TM, Panchishina EM, Krashchenko VV, et al. Ocenka rybnogo syr'ya kak sposob povysheniya informativnosti ego harakteristik [Evaluation of fish raw materials as a way to increase the information content of its characteristics]. Tekhnika i tekhnologiya pischevyh proizvodstv [Food production equipment and technology]. 2019. No. 4. P. 660-670 (In Russ).
11. Trofimova NB, Ermolaeva EO, Trofimov IE. Razrabotka programmnogo produkta dlya avtomatizacii ucheta nesootvetstvij i narushenij kriticheskih predelov na proizvodstve [Development of a software product for automating the accounting of inconsistencies and violations of critical limits in production]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food production equipment and technology]. 2020. No. 1. P. 167-175 (In Russ.).
12. Chupikova EA, Yakush EP. Problemy tekhnicheskogo regulirovaniya v rybnoj otrasli [Problems of technical regulation in the fishing industry]. Standarty i kachestva [Standards and quality]. 2014. No. 4. P. 32-35 (In Russ).
Astahova Natal'ya V.,
Chudov Stanislav A.,
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor
Trofimova Natal'ya B., Candidate of Technical Sciences,
Ustinova Yu. V., Candidate of Technical Sciences
Kemerovo State University,
47, Red str., Kemerovo, Russia, 650000, 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.

Kobelev K.V., Khurshudyan S.A., Ryabova A.E., Danilyan A.V., Ageykina I.I.The role of testing centers in the implementation of the Strategy-2030

P. 42-44 Key words
quality control, Strategy-2030, test center, monitoring

The high level of presence in the circulation of food products of poor quality and adulterated foods identified the need for the development and implementation of the state program "Quality Improvement Strategy of food products in the Russian Federation up to 2030". At the same time, a significant emphasis in Strategy-2030 is placed on monitoring the quality of food products. The article discusses two possible directions for its implementation. The first direction is limited monitoring functionality - determining the quality of foods, conducted testing laboratories (centers) and data transfer (protocols) in the register of information system. This monitoring direction restricts access of substandard products in the turnover, but it does not allow direct influence on the process of improving the quality of food products in the production process. The second direction involves the direct participation of test centers in the management of improving the quality of products based on the test results obtained, developing proposals for improving the quality of products and transferring the relevant documents to the manufacturer. The implementation of this direction implies the creation of a sectoral monitoring center (SMC) of product quality on the basis of testing centers of sectoral institutes of the food profile within the framework of the National Center for Monitoring Food Quality, the creation of which is a prerequisite for the implementation of the Strategy-2030. SMC can be created on the basis of testing centers with sufficient capacity, in contrast to testing laboratories with limited capabilities. SMC immediate connection with the companies within the food quality monitoring not only reduce the time implementation of the Strategy-2030, but will give a significant impetus to cooperation with the Research Institute laboratories enterprises of food industry of the country.

1. Strategiya povysheniya kachestva pishchevoy produktsii v Rossiyskoy Federatsii do 2030 goda [Strategy for improving the quality of food products in the Russian Federation up to 2030] (approved by Order of the Government of the Russian Federation No. 1364-r dated June 29, 2016) [Electronic resource]. [cited 2021 March 1]. Available from: http://static.government.ru/media/files/9JUDtBOpqmoAatAhvT2wJ8UPT5Wq8qIo.pdf
2. Khurshudyan SA, Galstyan AG. Kachestvo pishchevykh produktov. Terminy i opredeleniya [Food quality. Terms and definitions]. Kontrol' kachestva produktsii [Product quality control]. 2018. No. 1. P. 48-49 (In Russ.).
3. Oganesyants LA, Khurshudyan SA, Galstyan AG. Monitoring kachestva pischevykh produktov - bazoviy element Strategii [Food quality monitoring is a basic element of the Strategy]. Kontrol' kachestva produktsii [Product quality control]. 2018. No. 4. P. 56-59 (In Russ.).
4. Khurshudyan SA, Galstyan AG. Monitoring kachestva vinodel'cheskoy produktsii [Monitoring the quality of wine products]. Kontrol' kachestva produktsii [Product quality control]. 2017. No. 8. P. 12-13 (In Russ.).
5. Khurshudyan SA, Ryabova AE, Vafin RR, Semipyatniy VK, Mikhaylova IU. Monitoring kachestva molochnykh produktov [Monitoring the quality of dairy products]. Molochnaya promyshlennost' [Dairy Industry]. 2018. No. 11. P. 23-24 (In Russ.).
6. Monitoring kachestva - effektivniy instrument goskontrolya [Quality monitoring is an effective tool of state control]. Kontrol' kachestva produktsii [Product quality control]. 2017. No. 8. P. 40-45 (In Russ.).
7. Metodika izmereniy massovoy kontsentratsii b-glyukana v pivovarennoy produktsii fotoelektrokolorimetricheskim metodom [Methods for measuring the mass concentration of beta-glucan in brewing products by photoelectric colorimetric method]. Attestation certificate No. 205-21/RA.RU 311787 FR. 1.31.2019.32866 (In Russ.).
8. Metodika izmereniy massovoy kontsentratsii obshchego azota v pivovarennoy produktsii metodom K'yel'dalya [Methods for measuring the mass concentration of total nitrogen in brewing products by the Kjeldahl method]. Attestation certificate No. 205-21/RA.RU 311787 FR. 1.31.2019.32877 (In Russ.).
9. GOST ISO/IEC 17025-2019. Obshchie trebovaniya k kompetentnosti ispytatel'nykh i kalibrovochnykh laboratoriy [State Standart ISO / IEC 17025-2019. General requirements for the competence of testing and calibration laboratories] (In Russ.).
Kobelev Konstantin V., Doctor of Technical Sciences,
Khurshudyan Sergey A., Doctor of Technical Sciences, Professor,
Ryabova Anastasia E., Candidate of Technical Sciences,
Danilyan Armen V., Candidate of Technical Sciences,
Ageykina Irina I.
All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry - Branch of Gorbatov Federal Scientific 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., Samoylov A.V.Risk assessment of consumer properties of products made from vegetable raw materials

P. 45-50 Key words
vegetable products, consumer properties, monitoring, good-quality products, composition, Ishikawa causal diagram, risks

Based on the results of the published monitoring, a study was conducted to determine and assess the risks that affect the consumer properties of products made from vegetable raw materials with the construction of a causal Ishikawa diagram. The proposed diagram made it possible to visualize problems throughout the life cycle of food production and identify the most vulnerable factors that have a negative impact on changes in the composition of vegetable products.

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3. Lenivkina IA, Mogushhaya EA. Primenenie FMEA analiza na predpriyatii OOO "Chajny`j sovetnik". "Pischa. Ekologiya. Kachestvo". Trudy` XIII mezhdunarodnoj nauchno-prakticheskoj konferencii [Application of FMEA method to analyze the organoleptic risks of condensed whole milk with sugar in LLC "Restaurant Mezon". "Food. Ecology. Quality". Proceedings of the XIII International Scientific and Practical Conference]. Krasnoyarsk: Krasnoyarsk State Agrarian University, 2016. P. 200-204 (In Russ.).
4. Lenivkina IA, Shadrina KV. Primenenie FMEA metoda dlya analiza organolepticheskikh riskov moloka sguschennogo cel`nogo s sakharom v OOO "Restoran mezon". "Pischa. Ekologiya. Kachestvo" Trudy XIII mezhdunarodnoj nauchno-prakticheskoj konferencii [Application of FMEA method to analyze the organoleptic risks of condensed whole milk with sugar in LLC "Restaurant Mezon". "Food. Ecology. Quality". Proceedings of the XIII International Scientific and Practical Conference]. Krasnoyarsk: Krasnoyarsk State Agrarian University, 2016. P. 204-207 (In Russ.).
5. Kozlyuk, AYu, Ovcharenko AV, Frolov AG, Kurepin MO. Obespechenie kachestva processa proizvodstva grechnevoj krupy [Quality assurance process of buckwheat groats production]. Polzunovskij vestnik [Polzunovskiy bulletin]. 2018. No. 4. P. 3-8 (In Russ.).
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8. Samojlov AV, Suraeva NM, Volodarskaya TK, Glazkov SV, Kireeva NA. Kontrol` kachestva i bezopasnosti pischevoj produkcii rastitel`nogo proiskhozhdeniya [Control of quality and safety of food products of plant origin]. Kontrol` kachestva produkcii [Product quality control]. 2018. No. 1. P. 22-26 (In Russ.).
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10. Kondratenko VV, Posokina NE, Samojlov AV, Lyalina OYu, Rachkova VP, Litvinenko TI, Volodarskaya TK. Issledovanie ikry iz kabachkov v ramkax monitoringa kachestva zakusochnykh konservov [Study of caviar from zucchini in the monitoring of the quality of snack canned food]. Khranenie i pererabotka sel`xozsyr`ya [Storage and processing of agricultural raw materials]. 2013. No. 10. P. 35-38 (In Russ.).
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12. Zhuravskaya-Skalova DV, Goreva TA, Lesnikova NA. Predvaritel`naya ekspertiza markirovki [Preliminary examination of labeling]. Kontrol` kachestva produkcii [Product quality control]. 2018. No. 12. P. 27-30 (In Russ.).
13. Samojlov AV, Suraeva NM, Rachkova VP, Petrov AN. Ocenka urovnya soderzhaniya kraxmala v tomatny`x ketchupax [Evaluation of starch content in tomato ketchups]. Pischevaya promyshlennost` [Food industry]. 2020. No. 9. P. 26-29 (In Russ.).
14. Rachkova VP, Suraeva NM, Glazkov SV, Samojlov AV. Spektrofotometricheskoe opredelenie krakhmala v tomatnykh produktakh s antronovym reaktivom [Spectrophotometric determination of starch in tomato products with anthrone reagent]. Vestnik KrasGAU [KrasGAU bulletin]. 2018. No. 6. P. 187-193 (In Russ.).
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16. Zhuravskaya-Skalova DV, Bazarkin AYu, Samojlov AV. Principy NASSR kak kriterij kachestva i bezopasnosti pischevoj produkcii. [HACCP principles as a criterion of food quality and safety]. Kontrol` kachestva produkcii [Product quality control]. 2020. No. 8. P. 32-36 (In Russ.).
17. TR TS 021/2011 Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pischevoj produkcii" [Technical Regulation of the Customs Union "On the safety of food products"]. Minsk: BelGISS, 2013. 150 p. (In Russ.)
18. Bazarkin AYu, Zhuravskaya-Skalova DV, Xrupalo MA, Samojlov AV. Kontrol` sistemy menedzhmenta kachestva na pischevyx predpriyatiyakh [Control of quality manage-ment system at food enterprises]. Kontrol` kachestva produkcii [Product quality control]. 2018. No. 9. P. 58-61 (In Russ.).
19. GOST R ISO 22000-2019 Sistemy` menedzhmenta bezopasnosti pischevoj produkcii. Trebovaniya k organizaciyam, uchastvuyuschim v cepi sozdaniya pischevoj produkcii [Food safety management systems. Requirements for organizations involved in the chain of creation of food products]. Moscow: Standartinform, 2019. 41 p. (In Russ.)
20. Bazarkin AYu, Zhuravskaya-Skalova DV, Xrupalo MA. Strukturny`j podxod k organizacii sistemy kachestva i pischevoj bezopasnosti na predpriyatiyax pischevoj promyshlennosti [Structural approach to the organization of quality and food safety systems in the food industry]. Audit [Audit]. 2019. No. 11. P. 42-46 (In Russ.).
Zhuravskaya-Skalova Dar'ya V.,
Samoylov Artyom V.,Candidate of Biological Sciences
Russian Research Institute of Canning Technology - Branch of V.M. Gorbatov Federal Research Center for Food Systems for RAS,
78, Shkol'naya str., Moscow region, Vidnoe, 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.


Bessarab O.V., Posokina N.E.Application of polymer and combined retortable package for canned food (review)

P. 51-59 Key words
retortable package, canned food, multilayer materials, combined materials, lamister

This article describes the main types of retortable package, polymer and combined materials used for its. Taking into account the application of such package, certain requirements apply to it: resistance to sterilization at a temperature of not less than 120 °C, vapor and moisture resistance, chemical inertia to canned products, leakproofness, low gas permeability. To give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. As the outer layers, polypropylene or polyethylene terephthalate is most often used, since these polymer materials are thermally and chemically stable, vapor and moisture-proof. As the middle layer, materials that are barriers to gases are used aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. For the manufacture of such materials and package, polymer co-extrusion, multi-layer injection molding or lamination are used. Due to the barrier properties of polymer and combine materials in relation to oxygen, retortable packaging provides shelf life of canned products up to 3 years. This is comparable to canned food in traditional package, which allows us to consider retortable package made of polymer and combined materials as an alternative to glass and metal packaging. In retail sales, canned food in retortable package made of polymer and combined materials is mainly represented by meat pates, canned puree for baby food, sauces and ketchups, as well as wet animal feed. The retortable packaging also produces stewed meat, dinner dishes, canned cheese, some types of fruit and vegetable canned food, but these are mainly products for special contractors (for example, military personnel, astronauts).

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Bessarab Ol'ga V.,
Posokina Natal'ya E., Candidate of Technical Sciences
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.

Perfilova O.V., Bryksina K.V., Ivanova E.P., Tolstova N.Yu.Prospects of the microwave heating application in fruits of rowan processing

P. 60-63 Key words
rowan, microwave heating, blanching, antioxidants, puree, healthy and functional food

The Michurinsk State Agrarian University investigated the possibility of using microwave heating in order to increase the antioxidant value of rowan puree. Quercetin was used as a standard for determining the total antioxidants content on the Tsvet Yauza 01-AA device. It was found that with an increase in the microwave heating temperature of rowan fruits to 70 °C, an increase in the total antioxidants content is observed. An increase in the content of antioxidants in a free state is due to changes in cellular structures occurring as a result of microwave heating of rowan. The optimal microwave heating mode for rowan fruits was established: time - 80 seconds, power - 700 W, specific work - 560 W / g·s, at which is ensured the maximum increase of total antioxidants content to 131.9 mg / 100 g (507.3 mg / 100 g dry matter) and a dry matter content of 26.2 %, which is 1.5 and 1.4 times more compared to fresh and blanched fruit puree. An increase in the antioxidant value of rowan puree after microwave heating is due to a change in the content of anthocyanins, flavonols and catechins, the value of which increases by 3.9, 1.6, 1.1 times, respectively, compared with fresh fruit puree and by 1.1, 1.2, 1.3 times compared to blanched fruit puree. With the selected microwave heating mode, the stabilization of the puree color occurs faster due to inactivation of enzymes and a lesser degree of thermal degradation of anthocyanins. Rowan puree obtained using microwave heating is recommended for the production of products for healthy and functional nutrition, including confectionery and bakery products.

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2. Bryksina KV, Kaz'mina NV, Volynshchikova KA. Perspektivy primeneniya prirodnyh antioksidantov v tekhnologii produktov dlya zdorovogo pitaniya [Prospects for the use of natural antioxidants in the technology of products for a healthy diet]. Nauka i obrazovanie [Science and Education]. 2018. Vol.1. No.1, P. 54 (In Russ.).
3. Ibragimov UK. Sravnitel'nyj analiz effekta antioksidanta i antioksidanta pri lechenii eksperimental'nogo insul'ta [Comparative analysis of the antioxidant and antioxidant effect in the treatment of experimental stroke]. Vestnik Novosibirskogo gosudarstvennogo pedagogicheskogo universiteta [Novosibirsk State Pedagogical University Bulletin]. 2013. No. 5 (15). P. 66-69 (In Russ.).
4. Korovina N, Zaharova I, Skorobogatova E. Antioksidanty pri obostrenii hronicheskogo gastroduodenita u detej [Antioxidants in exacerbation of children chronic gastroduodenitis]. Vrach [Doctor]. 2007. No. 9. P. 79-81 (In Russ.).
5. Ovoschi i plody s krasno-fioletovoj okraskoj [Vegetables and fruits with a red-violet color] [Internet]. 2021 may 20. Available from: https://helpiks.org/8-89272.html
6. Vinnickaya VF, Akishin DV, Perfilova OV, Danilin SI. Ocenka funkcional'nyh svojstv maloispol'zuemogo mestnogo rastitel'nogo syr'ya i produktov ego pererabotki [Assessment of the functional properties of little-used local plant materials and products of its processing]. Vestnik Michurinskogo gosudarstvennogo agrarnogo universiteta [Bulletin of Michurinsk State Agrarian University]. 2017. No. 3. P. 112-117 (In Russ.).
7. Shutov VI, Shapovalova OE, Budyakov SV, Konoplya NA, Bystrova NA, Gavrilyuk VP. Primenenie immunomodulyatorov i antioksidantov pri ostrom i hronicheskom verhnechelyustnom sinusite [The use of immunomodulators and antioxidants in acute and chronic maxillary sinusitis]. Nauchnye vedomosti Belgorodskogo gosudarstvennogo universiteta. Seriya "Medicina. Farmaciya" [Scientific bulletin of Belgorod State University. Series "Medicine. Pharmacy"]. 2011. No. 10 (105). P. 102-107 (In Russ.).
8. Yashin YaI, Ryzhnev VYu, Yashin AYa, Chernousova NI. Prirodnye antioksidanty. Soderzhanie v pischevyh produktah i vliyanie ih na zdorov'e i starenie cheloveka [Natural antioxidants. Content in foods and their impact on human health and aging]. Moscow: TransLit, 2009. 186 p. (In Russ.)
9. Perfilova OV, Yablochnye vyzhimki kak istochnik biologicheski aktivnyh veschestv v tekhnologii produktov pitaniya [Apple refuse as a source of biologically active substances in food technology]. Novye tekhnologii [New technologies]. 2017. No. 4. P. 65-71 (In Russ.).
10. Perfilova OV. Izmenenie biologicheski aktivnoj cennosti vtorichnogo syr'ya v processe SVCH-nagreva [Change in the biologically active value of secondary raw materials in the process of microwave heating]. KrasGAU Bulletin [KrasSAU Bulletin]. 2018. No. 2 (137). P. 123-128 (In Russ.).
11. Perfilova OV. Preimuschestvo primeneniya SVCH-nagreva v pererabotke tykvennyh vyzhimok [The advantage of using microwave heating in the processing of pumpkin refuse]. Novye tekhnologii [New technologies]. 2019. No. 1. P. 132-140 (In Russ.).
12. Perfilova OV. Issledovanie vliyaniya SVCH-nagreva svekol'nyh i tykvennyh vyzhimok na soderzhanie v nih vitaminov [Study of the microwave heating effect of beet and pumpkin refuse on the vitamins content]. Tekhnologiya i tovarovedenie innovacionnyh pischevyh produktov [Technology and commodity science of innovative food products]. 2019. No. 2 (55). P. 93-97 (In Russ.).
13. Sharygina YaI, Bajdalinova LS. Ispol'zovanie ekstraktov rozmarina kak antioksidantov v tekhnologii myasnyh zamorozhennyh polufabrikatov [The use of rosemary extracts as antioxidants in the technology of frozen meat semi-finished products]. Izvestiya vysshih uchebnyh zavedenij. Pischevaya tekhnologiya [Proceedings of higher educational institutions. Food technology]. 2011. No. 2-3 (320-321). P. 35-37.
14. Yashin AYa, Chernousova NI. Metodika vypolneniya izmerenij soderzhaniya antioksidantov v napitkah i pischevyh produktah, biologicheski aktivnyh dobavkah, ekstraktah lekarstvennyh rastenij amperometricheskim metodom [Guidelines for measuring the content of antioxidants in drinks and food products, biologically active additives, extracts of medicinal plants by the amperometric method]. Moscow: Khimavtomatika, 2007. 14 ð.
Perfilova Olga V., Doctor of Technical Sciences,
Bryksina Kristina V.,
Ivanova Ekaterina P., Candidate of Agricultural Sciences,
Tolstova Nadezhda Y.
Michurinsk State Agrarian University, 101, International str., Michurinsk, Tambov region, 393760, 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.

Balykhin M.G., Tveritnikova I.S., Kirsh I.A., Bannikova Î.À., Beznaeva O.V., Gubanova M.I., Filinskaya Yu.A., Kondratova T.A., Shchetinin M.P.Biodegradable polymer materials based on polyethylene and starch, modified with non-ionic surfactant

P. 64-68 Key words
polymers, corn starch, potato starch, nonionic surfactant, biodegradation

Every year more and more packaging is produced. Currently, the problem of recycling polymer waste is becoming more and more urgent. One of the promising directions in the field of packaging recycling is the creation of biodegradable polymeric materials. The main advantage of using biodegradable polymer compositions is the ability to use as fillers, raw materials constantly reproduced in nature, substances, agricultural products and waste products containing starches, in contrast to oil, coal and gas, which have a limited supply in nature. Analysis of the market for biodegradable polymer materials showed that today the segment of so-called "cheap" compositions is in greatest demand. Therefore, the aim of this work is to create biodegradable polymer compositions based on synthetic polymer and natural materials. The objects were selected: a synthetic material - polyethylene, natural substances - corn and potato starch, and as a modifier a nonionic surfactant that initiates biodegradation. In this work, the following studies were carried out on rheological properties and deformation-strength characteristics, on the ability of the studied compositions to swell and biodegradation. In the course of the work, polymer compositions were obtained modified with natural material in an amount of 20 % and 30 %, as well as compositions with the introduction of starch 20 % and 30 % with a content of 2 % nonionic surfactant. After conducting research, it can be noted that when a nonionic surfactant is introduced into starch-filled polymer compositions, it improves rheological characteristics and increases their strength characteristics; the obtained modified starch-filled compositions have increased biodegradability in comparison with the control samples.

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4. Poddenezhniy EN. Progress v poluchenii biorazlagaemikh kompozitsionnikh materialov na osnove krakhmala (obzor) [Progress in obtaining biodegradable composite materials based on starch (review)]. Vestnik GGTU im. PO Sukhogo [Bulletin of PO Sukhoi GSTU]. 2015. No. 2. P. 31-41.
5. Agzamov RZ. Otsenka biologicheskogo razrusheniya i sposoby degradatsii polimernykh materialov na osnove polietilena: dis. … kand. tekh. nauk [Assessment of biological degradation and methods of degradation of polymeric materials based on polyethylene; thesis of Candidate of Technical Sciences]. Kazan', 2011. 174 p.
6. Garimova FR. Issledovanie putey polucheniya i svoystv potentsial'nikh bio-razlagaemikh polimerovna osnove polietilena [Investigation of ways of obtaining and properties of potential biodegradable polymers based on polyethylene]. Vestnik Kazanskogo Tekhnologicheskogo Universiteta [Bulletin of the Kazan Technological University]. 2013. No. 3 (16). P. 121-123.
7. Kazantsev VD. Issledovanie polietilena nizkogo davleniya s biorazlagaemoy dobavkoy [Study of low-pressure polyethylene with biodegradable additive]. Yuniy ucheniy [Young scientist]. 2015. No. 3. P. 125-127.
8. Kirsh IA, Beznaeva OV, Bannikova OA, Romanova VA (Budaeva), Zagrebina DM, Tveritnikova IS. Creation of biodegradable polymer materials exposing ultrasounds to their melts Journal of Advanced Research in Dynamical & Control Systems. 2019. Vol. 11. Special Issue 08. P. 1944-1949.
9. Kirsh IA, Beznaeva OV, Bannikova OA, Gubanova MI, Tveritnikova IS, Romanova VA, Novikov MN. Applying ultrasonic treatment to melts of polymer compositions under laboratory and experimental industrial conditions. Eurasian Chemical Communications. 2020. No. 2. P. 1101-1109.
Balykhin Mikhail G., Doctor of Economic Sciences,
Tveritnikova Izabella S., graduate student,
Kirsh Irina A., Doctor of Chemical Sciences,
Bannikova Olga À., Candidate of Technical Sciences,
Beznaeva Olga V., Candidate of Technical Sciences,
Gubanova Marina I., Candidate of Technical Sciences,
Filinskaya Yulia A., Candidate of Technical Sciences,
Kondratova Tamara A.,graduate student,
Schetinin Mikhail P.,Doctor of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.

Battalov S.B., Kaziev M.-R.A., Rachmaninova M.M., Akhmedov M.E.The biochemical composition of varieties and hybrids of Dagestan apricot and the improvement of the technology of processing them into canned compotes

P. 69-73 Key words
apricot, variety, biochemical composition, nutritional value, sterilization mode

Fruits and berries and their processed products play an exceptional role as the richest natural sources of vitamins-antioxidants. The paper presents the results of research on the study of the biochemical composition of varieties and hybrids of Dagestan apricot and improving the technology of processing them into canned compotes. Dagestan, according to its natural and climatic conditions, is the main zone of industrial apricot cultivation in the Russian Federation, the area under which occupies more than 3 thousand hectares. Varieties of apricot fruits with high commodity and technological indicators were identified. Studies of the traditional sterilization regime were carried out, which confirmed the characteristic shortcomings. A high-temperature sterilization mode of sterilization has been developed and proposed, which reduces the duration of heat treatment and increases the nutritional value. The developed sterilization mode ensures the preservation of vitamin C in the finished product by 1.4 mg/% higher than the traditional mode. The results obtained are of interest for implementation at plants processing plant raw materials.

1. Ahmedova MM, Ahmedov ME, Demirova AF. Novyj sposob vysokotemperaturnoj sterilizacii kompota iz chereshni [New way of high temperature sterilization of cherry compote]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2014. No. 9. P. 34-36.
2. Ahmedova MM, Demirova AF, Ahmedov ME, Pinyaskin VV. Matematicheskoe modelirovanie skorosti progreva pri vysokotemperaturnoj teplovoj obrabotke [Mathematical modeling of the heating rate with high temperature heat treatment]. Vestnik Dagestanskogo gosudarstvennogo tekhnicheskogo universiteta. Tekhnicheskie nauki [Dagestan State Technical university bulletin. Technical Sciences]. 2014. Vol. 34. No. 3. P. 42-48.
3. Ahmedova MM, Ahmedov ME, Demirova AF, Gammacaev KR. Novyj sposob opredeleniya optimal'noj chastoty vrashcheniya banok pri rotacionnoj teplovoj sterilizacii [A new way to determine the optimal can rotational speed with rotary heat sterilization]. Vestnik Dagestanskogo gosudarstvennogo tekhnicheskogo universiteta. Tekhnicheskie nauki [Dagestan State Technical university bulletin. Technical Sciences]. 2014. Vol. 32. No. 1. P. 101-107.
4. Ahmedova MM, Ahmedov ME, Demirova AF. Vliyanie parametrov nagretogo vozduha na prodolzhitel'nost' nagreva kompota iz yablok v tare SKO 1-82-500 [Influence of heated air parameters on the duration of heating of compote from apples in containers]. Ekonomika. Innovacii. Upravlenie kachestvom [Economy. Innovation. Qually control]. 2015. No. 1. P. 17-18.
5. Ahmedov ME, Kas'yanov GI, Demirova AF, Darbisheva AM, Daudova TN. Primenenie shchadyashchih rezhimov teplovoj sterilizacii dlya proizvodstva kompota iz chereshni [Application of gentle heat sterilization modes for the production of cherry compote]. Doklady Rossel'hozakademii [Reports of the Russian Agricultural Academy]. 2015. No. 6. P. 64-66.
6. Ahmedov ME, Demirova AF, Darbisheva AM, Tagirova TA. Sovershenstvovanie rezhima sterilizacii konservov "Kompot iz chereshni" v avtoklave [Improvement of the sterilization regime for canned food Cherry compote in an avtoclave]. Sbornik materialov 5-j Vserossijskoj nauchno-prakticheskoj konferencii. Povyshenie kachestva i bezopasnosti pishchevyh produktov [Collection of materials of the All-Russian scientific and practical conference. Improving food quality and safety]. Mahachkala: DGTU, 2015. P. 74-76.
7. Ahmedov ME, Kas'yanov GI, Demirova AF, Daudova TN. Ispol'zovanie vysokotemperatur-noj teplovoj sterilizacii i EMP SVCH v tekhnolo-gii proizvodstva kompota iz ajvy [Using high temperature heat sterilization and EMP SVCH in quince compote production technology]. Izvestiya vuzov. Pischevaya tekhnologiya [News of universities. Food technology]. 2015. No. 2, 3. P. 121-123.
8. Ahmedov ME, Zagirov NG, Darbisheva AM. Vysokotemperaturnaya sterilizaciya kompota iz grushi s dvuhstupenchatym nagrevom plodov v SVCH-pole [High temperature sterilization of pear compote with two-stage heating of fruits on microwave field]. Vestnik Mezhdunarodnoj akademii holoda [Bulletin of the International Academy of Refrigeration]. 2015. No. 1. P. 16-19.
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12. Ahmedov ME, Demirova AF, Kas'yanov GI, Rahmanova MM, Kaziahmedova FM. Sposob proizvodstva kompota iz abrikosov [Method of production of compote from apricots]. Russia patent RU2454137 Ñ2.2012.
13. Ahmedov M., Demirova AF, Rahmanova MM, Kaziahmedova FM. Sposob proizvodstva kompota iz abrikosov. Sposob proizvodstva kompota iz abrikosov [Method of production of compote from apricots]. Russia patent RU2454139 Ñ2.2012.
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Battalov Satrudin B., applicant
Dagestan Breeding experimental station of fruit crops - Branch of the FANC,
105, Lomonosov str., Buynaksk, Republic of Dagestan, 368222, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kaziev Magomed-Rasul A., Doctor of Agricultural Sciences
Agricultural Research Center of the Republic of Dagestan,
367008, Makhachkala, Akushinsky avenue, Scientific Town, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rachmanova Mafiyat M., Candidate of Economic Sciences,
Akhmedov Magomed E., Doctor of Technical Sciences, Professor
Dagestan State Technical University,
70, Imam Shamil avenue, Makhachkala, Russia, 367015, 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.

Yaitskikh A.V., Zakladnoy G.A., Stepanenko D.S.Determination of uric acid in grain using HPLC

P. 74-77 Key words
uric acid, HPLC, eluent, grain pests, grain, contamination

This article shows the possibility of improving the determination of uric acid by high-performance liquid chromatography (HPLC), by increasing its solubility in a 1 % solution of sodium acetate, increasing the retention of uric acid, and thereby changing the yield time, which allow to improve the accuracy of the analysis, a comparison of calibration solutions and experimental grain samples of pest-infected bread stocks have been carried out. During the research course a method for the determination and identification of uric acid has been tested as one of the grain polluting substance using HPLC in the reversed phase. The method of uric acid in grain analysis using a liquid chromatograph "Stayer" has been experimentally tested and improved. The equipment and materials for HPLC, the conditions of chromatographic separation and detection, the construction of a calibration graph, extraction, including the extraction method, the convergence of the results during extraction and the introduction of the extract into the chromatograph, as well as the course and calculation of measurements have been described. It has been experimentally shown that the improved method with HPLC allows to use it for further research of the uric acid content dependence on the amount of grain contamination by insects.

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2. Antonovich EA, Syroed NS, Zakladnoj GA. Gigienicheskaya reglamentaciya zarazhennosti zerna vreditelyami [Hygienic regulation of grain pest infestation]. Sbornik dokladov Vsesoyuznoj nauchnoj konferencii "Puti povysheniya kachestva zerna i zernoproduktov, uluchsheniya assortimenta krupy, muki i hleba" [Collection of reports of the All-Union scientific conference "Ways of improving the quality of grain and grain products, improving the range of cereals, flour and bread"]. Moscow: VNIIZ, 1991. Vol. 1. P. 81-86.
3. Subrahmanyan V, Swaminathan M, Pingale SV, Kadkol SB. Uric acid as an index of insect filth in cereals and milled cereal products. Bulletin of the Central Food Technological Research Institute Mysore. 1955. No. 5. P. 86.
4. Zakladnoj GA, Yàickih AV. Zavisimost' soderzhaniya mochevoj kisloty v khra-nyaschemsya zerne ot plotnosti zaseleniya ego risovym dolgonosikom Sitophilus oryzae L. (Coleoptera, Dryophthoridae) [Dependence of the content of uric acid in stored grain on the density of its colonization by the rice weevil Sitophilus oryzae L. (Coleoptera, Dryophthoridae)]. Entomologicheskoe obozrenie [Entomological Review]. 2020. Issue 99. No. 1. P. 45-48.
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6. Ratni Devi, Rajni Modgil, Archana Sood. Effect of Cooking on the Proximate Composition, Uric Acid content and Anti-Nutritional factor on insect Bruchid infested Gram at Graded Levels of Infestation. International Journal 0f Microbiology and Current Research. 2019. Vol. 1. Issue 1. P. 33-36.
7. Metodicheskie ukazaniya po obnaruzheniyu, identifikacii i opredeleniyu soderzhaniya mochevoj kisloty v zerne i zernoproduktakh. Utverzhdeno Glavnym gosudarstvennym sanitarnym vrachyom SSSR Burgasovym PN [Guidelines for the detection, identification and determination of the content of uric acid in grain and grain products. Approved. Chief State Sanitary Doctor of the USSR PN Burgasov]. 11.02.1986. No. 4072-86.
Yaitskikh Artyom V., Candidate of Technical Sciences,
Zakladnoy Gennadiy A., Doctor of Biological Sciences,
Stepanenko Dmitriy S., graduate student
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of Gorbatov Research Center for Food Systems of RAS,
11, Dmitrovskoe highway, Moscow, 117624, 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.


Bagryantseva O.V., Khotimchenko S.A., Sheveleva S.A., Minaeva L.P. Semenova P.A.About using transglutaminase enzyme in the food industry

P. 78-81 Key words
microbial transglutaminase (mTG), enzyme preparation, food safety

In recent years, in the Russian Federation (RF), there have been reports about use in the food industry of processing aid (PA) - an enzyme preparation based on microbial transglutaminase (mTG), which is not included in the list of permitted for use in the food industry of the Eurasian Economic Union (EAEU). Analysis of the data showed that the currently used in the food industry strains-producer of mTG - Streptomyces mobaraensis DSM40587 and Streptomyces mobaraensis S-8112, along with this enzyme, have been synthesizing antibiotics bleomycin, detoxin, piericidin A, as well as such enzymes - penicillin acylases, beta-lactamazes, which could be reasons of antibioticoresistance of microorganisms. mTG when introduced into the gastrointestinal tract as part of food, could change the structure of proteins in the intestinal mucosa. Under the influence of mTG have increased intestinal permeability, immune system antigenic load, have been promoted the immune response, have been intensifying connection between DNA and histones. It has been shown that mTG could cause an increase the frequency of detection of celiac disease in hyposymptomatic / with an undetermined diagnosis of genetically susceptible individuals, impaired protein adhesion during the formation of Alzheimer's syndrome, allergies, as well as impaired of immune status and gut's microbiosis. This enzyme is attractive to manufacturers due to the high efficiency of the use of mTG in the technological process of food production from low-quality and substandard raw materials, which leads to significant economic benefits and the possibility of abandoning the use of food additives. The latter fact allows the consumer to form an idea of the high quality of the produced food. In connection with the established risks mTG for public health, lack of permission for its use in the food industry of the EAEU and the possibility of using this enzyme in order to mislead consumers, we consider it necessary to carry out additional health risk assessments and introduce mandatory monitoring for the presence of residual activity of this enzyme in food.

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6. Bagryantseva OV, Semenova PA. Ferment transglutaminasa: pravovoy status [Transglutaminase enzyme: legal status]. Bysness pischeviuch ingredientov [The business of food ingredients]. 2019. No. 5. P. 20-23 (In Russ.).
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16. Arr?t? du 19 octobre 2006 relatif ? l'emploi d'auxiliaires technologiques dans la fabrication de certaines denr?es alimentaires - L?gifrance (Available from: France: legifrance.gouv.fr).
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18. Madzhitov DF. Transglyutaminaza - luchshe struktura, bol'she vikhod, nizhe sebestoimost' [Transglutaminaza - better structure, more yield, lower cost]. Pererabotka moloka [Milk processing]. 2014. No. 10 (180). P. 42-43 (In Russ.).
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Bagryantseva Ol'ga V., Doctor of Biological Sciences,
Khotimchenko Sergey A., Doctor of Medical Sciences, Professor, Corresponding Member of RAS
Federal Research Center for Nutrition, Biotechnology and Food Safety,
2/14, Ust'inskiy passage, Moscow, 115446, 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.
First Moscow State Medical University named after I.M. Sechenov, Ministry of Health of the Russian Federation,
2, building 4, Bolshaya Pirogovskaya str., Moscow, 119435
Sheveleva Svetlana A., Doctor of Medical Sciences,
Minaeva Lyudmila P., Candidate of Technical Sciences
Federal Research Center for Nutrition, Biotechnology and Food Safety,
2/14, Ust'inskiy passage, Moscow, 115446, 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.
Semenova Polina A., Candidate of Technical Sciences
Union of Food Ingredients Producers,
20, 1st Shchipkovskiy lane, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Asyakina L.K., Fedorova A.M., Dyshlyuk L.S.Optimization of the parameters of in vitro extraction of root cultures Scutellaria galericulata, Scutellaria Baicalensis, Potentilla alba

P. 82-85 Key words
extraction, medicinal plants, biologically active substances, root cultures, parameters

This work touches on the topic of optimization of the process of extraction of biologically active substances from the biomass of root cultures in vitro of medicinal plants of the Siberian Federal District, namely Scutellaria galericulata, Scutellaria Baicalensis, Potentilla alba. The parameters that influenced the course of the process were chosen as follows: process duration, extraction temperature and hydronic module. In the course of the experiment, it turned out that for the maximum yield of the Scutellaria Baicalensis extract, the following parameters must be observed: the ratio of the volume of the solvent, the most effective in this case 70% ethanol, to the weight of the feedstock 1:10, the duration of the process is 60 min, the temperature is 50 °C. The maximum yield of biologically active substances from Scutellaria galericulata will be achieved at an extraction temperature of 60 °C for 60 minutes using 70 % ethanol as an organic solvent in a ratio of 1:10 to the dried sample. The optimal parameters for the extraction of active substances from Potentilla alba are: the ratio of the extractant, which is diethyl ether, to the feedstock 1:20, lasting 60 minutes at an extraction temperature of 40 °C. The extraction of extracts from in vitro cultures will allow preserving the population of plants growing in natural conditions.

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3. Asyakina LK, Babich OO, Pungin AV, Prosekov AYu, Popov AD, Voblikova TV. Optimization of extraction parameters of biologically active substances from dried biomass of callus, suspension cells and root cultures in vitro. IOP Conference Series: Earth and Environmental Science. 2020. Vol. 613. P. 1-5.
4. Asyakina LK. Optimizatsiya parametrov ekstraktsii limonnika kitayskogo (Schisandra Chinensis (Turcz.) Baill.) [Optimization of extraction parameters of Schisandra Chinensis (Turcz.) Baill]. Sbornik materialov Natsional'noy (Vserossiiskoy) konferentsii. Aktual'nye napravleniya nauchnykh issledovaniy: tekhnologii, kachestvo i bezopasnost' [Collection of materials of the National (All-Russian) conference. Actual directions of scientific Research: technology, quality and safety]. 2020. P. 64-65 (In Russ.).
5. Asyakina LK, Dyshlyuk LS, Stepanova AA. Opredelenie effektivnosti ekstraktsii biologicheski aktivnykh veshchestv iz biomassy kallusnykh kul'tur lekarstvennykh rasteniy razlichnymi rastvoritelyami [Determination of the efficiency of extraction of biologically active substances from the biomass of callus cultures of medicinal plants with various solvents]. Sbornik tezisov Vserossiiskoi s mezhdunarodnym uchastiem onlain-konferentsii "Sovremennaya biotekhnologiya: aktual'nye voprosy, innovatsii i dostizheniya" [Collection of abstracts of All-Russian online conference with international participation "Modern biotechnology: actual issues, innovations and achievements"]. Kemerovo, 2020. P. 19-21 (In Russ.).
6. Lukin AA. Razrabotka tekhnologii funktsional'nogo napitka na osnove molochnoy syvorotki s ispol'zovaniem biologicheski aktivnykh veshchestv lekarstvennykh rasteniy Sibiri [Development of a technology for a functional drink based on milk whey using biologically active substances of medicinal plants in Siberia]; thesis of Candidate of Technical Sciences: 05.18.04. Kemerovo, 2019. 127 p. (In Russ.)
Asyakina Lyudmila K., Candidate of Technical Sciences,
Fedorova Anastasiya M.,
Dyshlyuk Lyubov' S., Candidate of Biological Sciences
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650000, 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.


Puchkova T.S., Byzov V.A., Pikhalo D.M., Karaseva O.M.Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

P. 86-91 Key words
jerusalem artichoke, chicory, inulin, oligofructose, dry matter, carbohydrate composition, purification

Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC "VIVA"), chicory from the Moscow region. (LLC "Sovremennik") harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °Ñ, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °Ñ; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

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4. Kajshev VG, Lukin ND, Seregin SN. Organizaciya proizvodstva inulina v Rossii: neobhodimye resursy i organizacionno-ekonomicheskij mekhanizm realizacii prioritetnogo proekta [Organization of inulin production in Russia: the necessary resources and the organizational and economic mechanism for the implementation of the priority project]. Ekonomika sel'skohozyajstvennyh i pererabatyvayuschih predpriyatij [Economy of agricultural and processing enterprises]. 2018. No. 6. P. 2-8 (In Russ.).
5. Gulyuk NG, Puchkova TS, Pihalo DM, Gulakova VA. O tekhnologii koncentrata inulina iz topinambura [About the technology of Jerusalem artichoke inulin concentrate]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2015. No. 12. P. 37-39 (In Russ.).
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7. Bud'ko D. Rynok inulina: Evropa lidiruet v mirovom proizvodstve, Rossiya podschityvaet upushchennye vozmozhnosti [Inulin market: Europe leads global production, Russia counts lost opportunities]. Biznes pischevyh ingredientov [Food ingredients business]. 2019. No. 2. P. 46-47 (In Russ.).
8. Starovojtov VI, Starovojtova OA, Zvjagincev PS, et al. Topinambur - innovacionnyj resurs v razvitii ekonomiki Rossii. Pischevye ingredienty: syr'e i dobavki [Food ingredients: raw materials and additives]. 2013. No. 2. P. 30-32. (In Russ.).
9. Starovojtov VI, Starovojtova OA, Zvjagincev PS, Lazunin Yu T. Topinambur - kul'tura mnogocelevogo ispol'zovanija [Jerusalem artishoke - a culture of multipurpose use]. Pischevaja promyshlennost' [Food industry]. 2013. No. 4. P. 22-25. (In Russ.).
10. Guljuk NG, Puchkova TS, Pihalo DM. Tehnologicheskaja shema proizvodstva inulina iz topinambura [Technological scheme for the production of inilin from Jerusalem artichoke]. Materialy XIV Mezhdunarodnoj nauchno-prakticheskoj konferencii [Materials of the XIV International scientific and practicak conference]. Minsk, 2015. P. 57-59. (In Russ.).
11. Guljuk NG, Puchkova TS, Pihalo DM. Pererabotka inulinsoderzhashhego syr'ja na inulin i ego proizvodnye [Processing of inulincontainingraw materials into inulin and its derivatives]. Dostizhenija nauki i tehniki APK [Achievements in science and technology AIK]. 2017. No. 8. P. 76-79.
12. Guljuk NG, Lukin ND, Puchkova TS, Pihalo DM. Ob ochistke ekstrakta iz inu-linsoderzhashhego syr'ja [Purification of the extract from inulincontaining raw materials]. Pischevaja promyshlennost' [Food industry]. 2017. No. 2. P. 24-26. (In Russ.).
13. Guljuk NG, Puchkova TS, Pihalo DM. Hromatograficheskoe razdelenie uglevodov inulinsoderzhaschih siropov [Chromatographic separation of carbohydrates from inulin-containing syrups]. Dostizhenija nauki i tehniki APK [Achievements in science and technology AIK]. 2019. Vol. 33. No. 9. P. 74-78. (In Russ.).
14. Lukin ND, Puchkova TS, Pihalo DM, Karaseva OM. Gidroliz inulina fermentnym preparatom jendoinulinazy marki "Novozim 960" dlja poluchenija oligofruktozy [Hydrolysis of inulin by the enzyme preparation of endoinulinase brand "Novozyme 960" for obtaining oligofructose]. Dostizhenija nauki i tehniki APK [Achievements in science and technology AIK]. 2020. Vol. 34. No. 6. P. 89-91.
Puchkova Tat'yana S., Candidate of Technical Sciences,
Byzov Vasiliy A., Candidate of Agricultural Sciences,
Pihalo Daniya M.,
Karaseva Oxana M.
The All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Research Center of food systems of RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.

Ostrikov A.N., Kleymenova N.L., Bolgova I.N., Kopylov M.V., Zheltoukhova E.Yu.The control of the qualitative and quantitative composition of vitamins and tocopherols of various types of vegetable oils

P. 92-95 Key words
vegetable oils, silybum marianum, mustard, sunflower, camelina, rapeseed, vitamin composition

The use of vegetable oils in the human diet is necessary to meet the energy needs of the body and regulate biological processes. This work presents the qualitative and quantitative composition of vitamins and tocopherols of various types of vegetable oils obtained by cold pressing from silybum marianum, mustard, sunflower, camelina, rapeseed grown in our country. A comparative analysis of the literature on the presence of vitamins and tocopherols in various vegetable oils has been carried out. The quantitative and qualitative vitamin composition for the same type of oil, according to different authors, varies in a wide range. During the study, the vitamin composition of five vegetable oils was studied. The results indicate that the following oils have the highest vitamin activity: camelina, silybum marianum and mustard. The presence of vitamin A was found in oils: camelina (27.15±0.002 µg%), silybum marianum (19.07±0.02 µg%), mustard (24.77±0.02 µg%). Vitamins B1 and B2 are present in mustard, camelina and silybum marianum oils; vitamin B4 is found in mustard and camelina; B6 in camelina and silybum marianum. Mustard and silybum marianum oils contain vitamin B9. The richest in vitamin E are camelina (52.8±0.02 mg%), sunflower (48.3±0.02 mg%), silybum marianum (47.12±0.02 mg%). Vitamin K and tocopherols are found in all vegetable oils. The presence of b-carotene was found in camelina (1.237±0.004 mg%), silybum marianum (0.812±0.002 mg%), sunflower (0.22±0.02 mg%) and mustard (0.148±0.002 mg%) oils. The analyzed cold-pressed oils can be considered as a valuable resource when designing new multipurpose products or by-products for industrial, cosmetic and pharmaceutical applications.

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Ostrikov Alexander N., Doctor of Technical Sciences, Professor,
Kleymenova Natal'ya L., Candidate of Technical Sciences,
Bolgova Inessa N., Candidate of Technical Sciences,
Kopylov Maxim V., Candidate of Technical Sciences,
Zheltoukhova Ekaterina Y., Candidate of Technical Sciences
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, 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.

Sumina A.V., Polonskiy V.I., Shaldaeva T. M.Antioxidant content of oat talkan made from sprouted grain

P. 96-99 Key words
grain, oat, germination, roasting, grinding, talgan, total content of antioxidants

One of the ways to increase the functional value of food products is to increase the content of chemical compounds that have antioxidant activity. The latter are known to play an important role in the prevention of various human diseases. Antioxidants are rich in cereals, on the basis of which the most commonly consumed food products are made. The purpose of this study was to determine the value of the total content of antioxidants (TCA) in grain raw materials at different stages of production of the Khakass national product talgan, made from sprouted oat grain. Oats were grown on the territory of the Bey district of the Republic of Khakassia in 2019. The purified grain was sprouted at room temperature for 56 hours, then it was dried and fried at a temperature of 180…200 oC for 10-15 minutes, and then ground and sieved through sieves with a mesh of 0.9 mm. As a result, the product talgan and waste in the form of bran were obtained. To determine the level of TCA in the grain, two solvents were used - hot bidistilled water and 70 % ethyl alcohol. The TCA value was measured on the device "Color Yauza-01-AA". Among the studied samples, higher TCA values were recorded when using hot bidistilled water as an eluent. The paper reveals the effect of increasing the level of TCA in the final product in comparison with the initial raw material after the stage of grain germination by an average of 2 times, and after the stages of roasting and grinding by 2.1 times. The value of TCA in bran exceeded that in the original grain by an average of 47 %. Thus, as a result of research, it was found that the introduction of an additional stage in the production technology of oatmeal talgan, which consists in the germination of grain, is one of the effective ways to increase the value of TCA in the product obtained on its basis.

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Sumina Alena V., Candidate of Agricultural Sciences
Katanov Khakass State University,
90, Lenina str., Abakan, The Republic of Khakasia, 655000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Polonskiy Vadim I., Doctor of Biological Sciences, Professor
Krasnoyarsk State Agrarian University,
90, Mira avenue, Krasnoyarsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.
Siberian Federal University,
82A, Svobodniy avenue, Krasnoyarsk, 660041
Shaldaeva Tat'yana M.
Central Siberian Botanical Garden of RAS,
101, Zolotodolinskaya str., Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it.



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