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Rambler's Top100

Food processing Industry №2/2023


Agarkova E. Yu., Semipyatniy V. K.Development of a program for system analysis and selection of optimal enzyme preparations for the release of bioactive peptides

P. 6-10 DOI: 10.52653/PPI.2023.2.2.001

Key words
whey proteins, hydrolysis, enzymes, biological activity, in silico analysis, software

Whey proteins are often used in the functional nutrition industry due to the wide range of activities encoded in the sequence of the polypeptide chain. A classic technique for identifying a specific biological function of a peptide is a direct experiment, the cost of which can be minimized using in silico methods. Of the proteolytic enzymes in the BIOPEP database, based on their optimum activity, eight proteolytic enzymes have been identified for whey protein proteolysis: chymotrypsin A, trypsin, proteinase K, chymotrypsin C, papain, thermolysin, coccolysin, and subtilisin. It was shown that peptides with the highest antihypertensive activity were found when using chymotrypsin C (KW, IC50 1.63 mM) and subtilisin (VF and VY, IC50 7.1 and 9.2 mM, respectively). The best antidiabetic activity was exhibited by the VL peptide (IC50 74 mM) identified in chymotrypsin, thermolysin, papain, and subtilisin hydrolysates. The smallest amount of bitter peptides (AE=0.0124) was recorded in trypsin hydrolysates, the largest (AE=0.1429) - in hydrolysates obtained with proteinase K. A significant computational load during in silico analysis led to the need to create software solutions that can take into account and systematize the whole set of factors. Software has been developed that calculates the score of each enzyme, integrating various enzyme performance indicators with the ability to automatically download data from the BIOPEP database. According to the results of in silico analysis and processing in the program, chymotrypsin C and subtilisin turned out to be optimal in terms of the integral indicator. The developed software is universal and allows similar processing of any proteins in the BIOPEP database.

1. Zobkova Z. S., et al. The study of the functional properties of the enriched curd product. Pishchevaya promyshlennost' = Food Industry. 2020;(3):23-28 (In Russ.).
2. FitzGerald R. J., et al. Application of in silico approaches for the generation of milk protein-derived bioactive peptides. Journal of Functional Foods. 2020;64:103636.
3. Ryazantseva K. A. Whey protein hydrolysates as a source of biologically active peptides for inclusion in functional foods. Aktual'nyye voprosy molochnoy promyshlennosti, mezhotraslevie tekhnologii i sistemy upravleniya kachestvom: sbornik = Topical issues of the dairy industry, intersectoral technologies and quality management systems: collection (edited by A. G. Galstyan). 2020;1:475-480 (In Russ.)
4. Garc?a J. M., et al. Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides. Food Science and Human Wellness (Elsevier). 2022;11(2):349-355.
5. Ma S., Wang C., Guo M. Changes in structure and antioxidant activity of ?-lactoglobulin by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry (Elsevier). 2018;4:227-236.
6. Nongonierma A. B., et al. Milk protein isolate (MPI) as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Food Chemistry (Elsevier). 2017;231:202-211.
7. Sansi M. S., et al. Antimicrobial bioactive peptides from goat Milk proteins: In silico prediction and analysis. Journal of Food Biochemistry. John Wiley & Sons, Ltd., 2022. P. e14311.
8. Minkiewicz P., Iwaniak A., Darewicz M. BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities. International Journal of Molecular Sciences. 2019;20:5978.
9. Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. Multi-criteria food products identification by fuzzy logic methods. Foods and Raw materials. 2020;8(1):12-19.
10. Agarkova E. Yu., Semipyatny V. K., Pryanichnikova N. S., Ryabova A. E., Bliadze V. G., Galstyan A. G., Zobkova Z. S. The program of system analysis and selection of optimal enzyme preparations for the release of bioactive preparations: Certificate of registration of the computer program No. 2022680921; declared 28.10.2022 (In Russ.).
Agarkova Evgeniya Yu., Candidate of Technical Sciences,
Semipyatniy Vladislav K., Doctor of Technical Sciences
All-Russian Dairy Research Institute,
35, Lusinovskaya str., Moscow, 115093, 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.

Begunova A. V., Zhizhin N. A. Assessment of the carbohydrate profile of the metabolite complex Lactaseibacillus rhamnosus F

P. 11-14 DOI: 10.52653/PPI.2023.2.2.002

Key words
lactic acid bacteria, carbohydrates, profile, metabolite complex

Currently, there is no doubt that the state of the intestinal microbiota affects human health. New concepts related to biologically active compounds secreted by probiotic microorganisms during biosynthesis, which can have a healing effect, are also being intensively studied. Metabolite complexes derived from probiotic microorganisms are promising alternative supplements to increase the range of fortified foods. In addition to nutritional properties, food fortification with these additives improves organoleptic and technological properties, as well as increases their shelf life. These metabolite complexes are a complex mixture of components secreted by microorganisms, such as enzymes, proteins, organic acids, vitamins, peptides, amino acids, polysaccharides, etc., which can be used by the microbiota to regulate human health. However, the profiles of produced metabolites, which determine the functional properties of probiotic microorganisms, are strain-specific. The aim of the work was to determine the carbohydrate composition of the cell-free metabolite complex of the strain Lacticaseibacillus rhamnosus F in order to identify potential biologically active substances. It has been established that when L. rhamnosus F is cultivated, it uses glucose contained in the nutrient medium MRS broth for its metabolism, and the secreted complex of metabolites contains not only mono-, but also oligosaccharides. Its carbohydrate composition was represented by the following monosaccharides: rhamnose, xylose, fructose, glucose, which can be used by microorganisms for further synthesis of oligosaccharides. In addition, it was shown that unidentified oligosaccharides are present in the carbohydrates of the L. rhamnosus F metabolite complex. Oligosugar produced by lactic acid bacteria are valuable metabolites due to their potential use as natural safe food additives or functional food ingredients. This justifies additional studies to determine the composition of the synthesized oligosaccharides in order to use the potential probiotic properties of the L. rhamnosus F metabolite complex as a biologically active component in the technology for the production of functional dairy products.

1. Lorenzo J. M., et al. Bioactive peptides as natural antioxidants in food products: A review. Trends in food science & technology. 2018;79:136-147.
2. Havkin A. I., Kovtun T. A., Makarkin D. V., Fedotova O. B. Dairy probiotic products - food or medicine? Voprosy detskoy dietologii = Child nutrition issues. 2021;19(3):58-69 (In Russ.).
3. Zobkova Z. S., Fursova T. P. Development of innovative technologies for fermented milk products of adaptogenic orientation. Aktual'nye voprosy molochnoy promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom = Actual issues of the dairy industry, cross-industry technologies and quality management systems. 2020;1(1):205-214 (In Russ.).
4. Zhao Y., Jaber V., Lukiw W. J. Secretory products of the human GI tract microbiome and their potential impact on Alzheimer's disease (AD): detection of lipopolysaccharide (LPS) in AD hippocampus. Frontiers in cellular and infection microbiology. 2017;7:318.
5. Karpeeva Yu. S., Novikova V. P., Havkin A. I., Kovtun T. A., Makarkin D. V., Fedotova O. B. Mikrobiota and human diseases: options for dietary modification. Rossijskiy vestnik perinatologii i pediatrii = Russian Bulletin of perinatology and pediatrics. 2020;65(5) (In Russ.).
6. Korosteleva M. M., Agarkova E. Yu. Principles of Food Fortification with Functional Ingredients. Molochnaya promyshlennost' = Dairy industry. 2020;(11):6-8 (In Russ.).
7. Fernandes S. S., Coelho M. S., de las Mercedes Salas-Mellado M. Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources new. Bioactive compounds. Soston: Woodhead Publishing, 2019. P. 129-142
8. Martirosyan D. M., Singh J. A new definition of functional food by FFC: what makes a new definition unique? Functional foods in health and disease. 2015;5(6):209-223.
9. Shenderov B. A. Metabiotics: novel idea or natural development of probiotic conception. Microbial ecology in Health and Disease. 2013;24(1):20399.
10. Reid G., et al. Microbiota restoration: natural and supplemented recovery of human microbial communities. Nature Reviews Microbiology. 2011;9(1):27-38.
11. Zendeboodi F., et al. Probiotic: conceptualization from a new approach. Current Opinion in Food Science. 2020;32:103-123.
12. Tsilingiri K., et al. Probiotic and postbiotic activity in health and disease: comparison on a novel polarised ex-vivo organ culture model. Gut. 2012;61(7):1007-1015.
13. Saulnier D. M., et al. Exploring metabolic pathway reconstruction and genome-wide expression profiling in Lactobacillus reuteri to define functional probiotic features. PloS one. 2011;6(4):e18783.
14. Compare D., et al. Lactobacillus casei DG and its postbiotic reduce the inflammatory mucosal response: an ex-vivo organ culture model of post-infectious irritable bowel syndrome. BMC gastroenterology. 2017;17(1):1-8.
15. Shigwedha N., et al. Probiotical cell fragments (PCFs) as "novel nutraceutical ingredients". Journal of Biosciences and Medicines. 2014;2(03):43.
16. Salazar N., et al. Exopolysaccharides produced by lactic acid bacteria and bifidobacteria as fermentable substrates by the intestinal microbiota. Critical Reviews in Food Science and Nutrition. 2016;56(9):1440-1453
17. Nehal F., et al. Characterization, high production and antimicrobial activity of exopolysaccharides from Lactococcus lactis F-mou. Microbial pathogenesis. 2019;132:10-19.
18. Sorokina I. M., Doronin A. F., Demidova T. I. Prospects for the use of microbial culture liquid in the food industry. Pischevaya promyshlennost' = Food industry. 2011;(2):26-27 (In Russ.).
19. Rozhkova I. V., Begunova A. V., Leonova V. A. Bifidogenic and Antioxidant Properties of Postbiotics in Probiotic Cultures. Molochnaya promyshlennost' = Dairy industry. 2022;(12):20-21 (In Russ.).
20. Leemhuis H., et al. 4, 6-a-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily. Applied microbiology and biotechnology. 2013;97(1):181-193.
Begunova Anna V., Candidate of Technical Sciences,
Zhizhin Nikolay A., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zharko M. Yu., Petrov A. N. Testing of domestic frozen concentrated starter in the production of fermented milk products

P. 15-17 DOI: 10.52653/PPI.2023.2.2.003

Key words
DVS starter culture, frozen, sour cream

It is known that the quality of fermented milk products is significantly affected by the quality of the starter cultures used. Today, the majority of Russian dairy enterprises use mostly imported dry and frozen starter cultures. In the current geopolitical environment, this is a negative factor for the functioning of the industry. Therefore, the development of domestic sourdough is an urgent and timely task. The article presents data on the use of domestic frozen concentrated starter cultures (LCT) based on L. lactis M-2017/L, L. cremoris M-2017/C and S. thermophilus VKPM V-2011 culture strains in the production of sour cream. A comparative evaluation of samples of sour cream obtained on the basis of frozen starters of direct introduction of LCT and imported analogues of Ceska-star U 174 (DSM), Ceska-star U 484 (DSM) and F-DVS XPL-1 (Chr. Hansen) is given. The technological process for the production of sour cream using various starter cultures is of the same type, corresponding to traditional schemes. It was found that when LCT starter is added, the number of mesophilic lactic acid bacteria cells after 7.5 hours of fermentation reaches 6.9·107 CFU/cm3, which is actually not inferior to sour cream from the starter and F-DVS XPL-1, where the number of mesophilic lactic acid bacteria cells is 8.2·107 CFU/cm3. In sour cream from starter cultures Ceska-star U 174 and Ceska-star U 484, this indicator is lower, but also insignificant. Sour cream produced on the basis of the LCT starter culture has a uniform glossy surface and a viscous consistency, has a pure sour-milk taste. The technological process of fermentation takes 7.5-8.0 hours, the acidity of the resulting fermented milk product is 83 ± 0.4 °T. Thus, the frozen starter LCT of direct introduction based on L. lactis M-2017/L, L. cremoris M-2017/C and S. thermophilus VKPM V-2011 is recommended for use, as it is not inferior to imported analogues. Based on the results of approbation of frozen concentrated starter cultures of direct introduction, recommendations were developed for their use in sour cream technology.

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2. Haritonov V. D., Fedotova O. B. Some problems of the development of biotechnological processes in the dairy industry. Hranenie i pererabotka selhozsir'ya = Storage and processing of farm products. 2010;(2):8-10 (In Russ.).
3. Carminati D., et al. Advances and trends in starter cultures for dairy fermentations. Biotechnology of lactic acid bacteria: Novel applications. 2010;177:177-192.
4. Kuz'mina O. M., Haritonov V. D. Method for freezing lactic acid bacteria Patent 2427624 Russian Federation, MPK7 C 12 N 1/04, C 12 N 1/20. All-Russian Dairy Research Institute. No 2010120515/10; declared 24.05.2010; published 27.08.2011. Bulletin No. 25. 5 p.
5. Budrik V. G., Haritonov D. V., Dimitrieva S. E. Development of the production process of direct application starter cultures. Molochnaya promyshlennost' = Dairy Industry. 2009;(12):12-14 (In Russ.).
6. Vinicius De Melo Pereira G., et al. A review of selection criteria for starter culture development in the food fermentation industry. Food Reviews International. 2020;2(36):135-167.
7. Sviridenko G. M. Bacterial concentrates: methods of application in the production of fermented dairy products. Molochnaya promyshlennost' = Dairy Industry. 2015;(6):25-28 (In Russ.).
8. What is happening in the domestic market of dairy starter cultures. Review [Electronic resource]. Philosophical Sciences [cited 2022 October 28] (In Russ.). URL: https://milknews.ru/longridy/rynok-molochnyh-zakvasok.html?ysclid=lawisv47mc46724399.
9. Hamagaeva I. S., Hazagaeva S. N., Zambalova N. A. Creation of a consortium of probiotic microorganisms with high biochemical activity and exopolysaccharide potential. Vestnik VSGU = Bulletin of the ESSTU. 2014;(1):97-102 (In Russ.).
Zharko Mariya Yu.,
Petrov Andrey N., Doctor of Technical Sciences, Academician of RAS
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

Zilov E. N., Kalugina Z. I., Samoylova A. M.Monitoring of fatty acid composition of vegetable oil based on cedar Pinus sibirica

P. 18-21 DOI: 10.52653/PPI.2023.2.2.004

Key words
pine nut oil, HCS, gas chromatography, Pinus sibirica

Currently pine nuts are among the most useful nuts in the human diet. This is due to the pleasant taste and rich nutritional value. This product contains a high amount of vegetable protein, fiber, minerals, tocopherols, as well as polyunsaturated fatty acids. Pine nut processing products, including oils obtained through the use of various technologies, are in no less popular demand among the population. Cedar oil contains a large amount of fatty acids that are useful for humans. At the same time, the quantitative composition of the fatty acid profile of oils can vary depending on the type, geographical and climatic conditions of the raw materials grown, the vegetative maturity of the selected nuts, the conditions of transportation, storage of raw materials and the finished product, both in warehouses and directly on the consumer shelf. In this work, the analysis of the fatty acid composition (LC) was carried out by the method of gas chromatographic analysis of pine nut oils Pinus sibirica, growing in Russia. The obtained experimental values were compared with the regulatory document in force in the territory of the Russian Federation, as well as with the literature data. As a result of the study of selected samples of pine nut oils P. sibirica obtained data on the content of polyunsaturated fatty acids (PUFA) in the ranges 66.53-71.08 %, monounsaturated fatty acids (MNFA) 21.94-24.62 %, saturated fatty acids (NLC) 6.89-8.92 %. The results obtained indicate that the quantitative content of the mass fractions of individual fatty acids, fatty acid composition of oils of different types of cedar pines differ significantly. Thus, a more detailed analysis of the physico-chemical indicators of pine nut oils of various types of pine trees will allow us to obtain more accurate data of numerical indicators in order to use them in identifying possible falsification of this product.

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6. Chung M. Yu., Kim I. H., Kim B. H. Preparation of Pinolenic Acid Concentrates from Pine Nut Oil Fatty Acids by Solvent Fractionation. Journal of Oleo Science. 2018;(11):1373-1379. DOI: 10.5650/jos.ess18100
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Zilov Egor N.,
Kalugina Zoya I., Candidate of Biological Sciences,
Samoylova Anastasiya M.
All-Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Scientific Center for Food Systems of RAS,
78, Shkol'naya str., Leninsky district, Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zobkova Z. S.Biotesting as an indicator to study the synergistic effect in the production of cottage cheese products with collagen

P. 22-25 DOI: 10.52653/PPI.2023.2.2.005

Key words
cottage cheese product, collagens of animal origin, relative biological value, biotesting, synergistic effect

With a pronounced protein deficit in the diet of the Russian population, the role of connective tissue proteins, which despite the imbalance in the amino acid composition, perform the most important plastic functions, increases. These proteins include collagen proteins. A study of the specialized literature has shown that in the last 5 years research into the use of collagen in the production of both food and dairy products has become one of the promising trends, including the Russian market of convenience foods. Moreover, the use of hydrolyzed collagen peptides is particularly relevant. In food industry thermo-stabilized collagen fibers are used as an additive to improve organoleptic and structural-mechanical parameters of food products. The latter can be an alternative to synthetic food stabilizers. Of the greatest interest is the information that has recently appeared about the synergistic effect of consuming fermented dairy products with collagen. In this case, collagen peptides are most effectively absorbed by the body, and the benefits of fermented dairy products increase. Taking into account the experience of the institute for 3 years in studying the relative biological value (RBV) of sour-milk products by biotesting using biological models, this article made an attempt to identify the above synergistic effect on the example of curd product with collagen. In the process of research the composition was studied and samples of hydrolyzed collagen (beef and pork) of Peptinex™ brand of Gelnex with 90.0 % protein m.f. were selected. It was found that with a collagen content of 1-1.5 g per 100 g of skimmed cottage cheese product, the OBC index was significantly higher than that of the control sample without collagen. This correlates with the literature data, according to which the daily requirement of the body in collagen is 2-3 g. The curd product under study according to organoleptic, physico-chemical, microbiological and structural-mechanical parameters (water-holding capacity, ultimate shear stress) corresponded to the specified parameters.

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8. Zobkova Z. S., Lazareva E. G., Semipyatniy V. K. Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value. Foods. 2022;11(1):114. DOI: https://doi.org/10.3390/foods11010114.
9. Zobkova Z. S., Yurova E. A., Semipyatniy V. K., Lazareva E. G., Zenina D. V., Shelaginova I. R. Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products. Foods. 2022;11:3166. DOI: https://doi.org/10.3390/foods11203166.
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Zobkova Zinaida S., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Krekker L. G., Donskaya G. A., Kolosova E. V., Karapetyan V. K. Radioprotective modification of dairy products

P. 26-30 DOI: 10.52653/PPI.2023.2.2.006

Key words
ionizing radiation, radioprotective properties, antidote, radionuclides, formula of dairy products

The intensive development of energy, space and nuclear technologies, the widespread use of electromagnetic fields and radar installations to solve problems of life support and human safety implies the need to modify traditional nutrition basics using enriched dairy products, including radioprotective orientation. In this regard, every year, an increasing number of people need radioprotective modification of the diet, which helps to prevent and/ or reduce the accumulation of toxic substances on the body, the solution of this problem today occupies a special place in the issues of strategic security of the population. This publication provides an overview of sources of radiation hazard and anti-radiation ingredients in order to create formulations of dairy products with prolonged radioprotective effect. The most significant results associated with the use of anti-radiation ingredients in the development of preventive products are identified, the requirements for the quality and safety of radioprotective ingredients and products are outlined. It is noted that when selecting raw materials for the production of radioprotective dairy products, it is necessary to assess safety, including the content of natural and artificial radionuclides, during processing it is necessary to assess the active acidity of the component, take into account the uneven accumulation of biologically active substances with radioprotective, immunoactivating or adaptogenic effects, as well as the likelihood of their destruction under thermal exposure and storage. The main directions of modification of dairy products and ingredients of complex formulations capable of effectively influencing the pathogenesis links of early oxidative and radiation states, which include products of plant, animal and bacterial origin, milk carrier proteins -SH groups, vegetable and fruit ingredients rich in minerals - antagonists of radionuclides (calcium, potassium, iodine), fat- and water-soluble vitamins, polyunsaturated fatty acids, complex non-starch carbohydrates and polysaccharides.

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8. Pooja Shivappa, Grisilda Vidya Bernhardt. Natural radioprotectors on current and future prospects: a mini-review. Zhurnal farmatsii i biologicheskih nauk = Journal of Pharmacy and Biological Sciences. 2022;14(2):57-71 (In Russ.). DOI 10.4103/jpbs.jpbs_502_21.
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10. Agarkova E. Yu., Kruchinin A. G., Sherstneva N. E. Prospects for the use of whey protein hydrolysates in milk drink formulations. Pererabotka moloka = Milk processing. 2019;7(237):10-11 (In Russ).
11. Ikbal Shabnoor. Radioprotective potential of nutraceuticals and the underlying mechanism of action. Protivorakovie agenti v meditsinskoy himii = Anticancer agents in medical chemistry. 2022;22(1) (In Russ.). DOI: 10.2174/1871520621666210223101246 .
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Krekker Lyudmila G., Candidate of Technical Sciences,
Donskaya Galina A., Doctor of Biological Sciences,
Kolosova Elena V., Candidate of Technical Sciences,
Karapetyan Varazdat K., graduate student
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. á, 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.

Kruchinin A. G., Illarionova E. E., Turovskaya S. N. Increasing the thermodynamic stability of concentrated milk systems with intermediate moisture

P. 31-35 DOI: 10.52653/PPI.2023.2.2.007

Key words
canned milk, heat resistance, stabilizer salts, casein

High-temperature processing in the production of dairy products with intermediate moisture, necessary to ensure their quality and organoleptic characteristics, is associated with certain difficulties due to the reduced thermodynamic stability of concentrated dairy systems due to a shift in salt balance due to an increased content of proteins and minerals in the system. The regulation of the mineral balance and the increase in thermal stability is carried out by adding stabilizer salts (SS) to the milk mixture, represented by various forms of citrates and phosphates of sodium and potassium, as well as their compositions. At the same time, manufacturers of canned milk often compensate for experimental dosage adjustments and test productions by increasing the dose of SS, which can lead to significant changes in the protein profile and organoleptic parameters of the products produced. The purpose of the experiment was to analyze the physicochemical, technological and organoleptic characteristics of concentrated dairy systems under the influence of ranged amounts of the most common stabilizer salts (from minimal to excessive dosages) to assess the state of the casein complex under conditions of changing salt balance and subsequent thermal exposure. The results of the study confirmed the effectiveness of the use of SS, even at minimal dosages, to increase the thermodynamic stability of concentrated milk systems, while with an excess amount of SS, undesirable changes in the protein profile were noted, manifested in an increase in the transparency of milk dispersions due to the dissociation of casein micelles, an increase in viscosity, as well as an increase in active acidity, which contributes to the intensification of melanoidin formation during heat treatment. The use of SS or their compositions in concentrated milk systems with intermediate moisture requires mandatory preliminary correction of application doses, taking into account the mass fraction of proteins in the product, the characteristics of the raw materials used and the specifics of technological processing. For successful thermodynamic stabilization of protein fractions, it is also necessary to conduct a preliminary assessment of the effectiveness of the use of individual SS or designed compositions by means of thermal tests and experimental workings in production conditions.

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4. Kruchinin A. G., Vafin R. R., Radaeva I. A., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Nurmukhanbetova D. E. Regarding the biopolymers heat stability formation. Bulletin of the National academy of sciences of Republic of Kazakhstan. 2020;4(442):77-85. DOI: 10.32014/2020.2518-170X.87.
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Kruchinin Alexander G., Candidate of Technical Sciences,
Illarionova Elena E.,
Turovskaya Svetlana N.
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

Kuznetsov P. V., Gabrielova V. T., Tolmachev V. A. Experience in recycling dairy products with a shelf life limit by spray drying

P. 36-39 DOI: 10.52653/PPI.2023.2.2.008

Key words
dairy products not subject to sale, drying, waste disposal

Strict requirements for the control of the shelf life of food products make it necessary to write off a very significant part of them and throw them away. Every year, a third of all food is lost or thrown away in the world - about 1.3 billion tons per year, or 7.5 trillion dollars (UN UNEP data), - and about 1.6 million tons of "garbage" consisting of food waste is generated (data from the British Institute of Mechanical Engineers: Institution of Mechanical Engineers). At the same time, if in less developed countries the main losses occur at the stages of collection, storage, processing and transportation, then in more developed countries - at the stages of sale and final consumption. So in Europe and North America, food waste ranges from 95 to 115 kg per person per year, and in Africa, South, and Southeast Asia 6-11 kg (data from the Food and Agriculture Organization of the United Nations (FAO). Thus, in our conditions, this problem mainly concerns such economic entities as trade organizations. When planning the sale of food products, they are forced to lay some extra amount of it, which they will not be able to sell before the expiration date. And this means that it will either have to be destroyed, or disposed of in one way or another legally. Consequently, it can be stated that expired food products and the properly constructed process of their disposal are an essential aspect of the impact on the finances of the enterprise itself and on the overall environmental situation. The results of experimental drying of a composition consisting of dairy products with a shelf life and a corresponding product structure in the warehouses of waste disposal companies are considered. Experimental drying was carried out on a laboratory spray nozzle drying unit of a direct-flow type. The dependences of the solubility of the final dry product and the viscosity of the mixture intended for drying on the active acidity of the latter are established. The necessity of its preliminary reduction to neutral values is shown.

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6. Agarkova E. Yu., Berezkina K. A., Kruchinin A. G., Nikolaev I. V. Designing of milk protein proteolysis to create products with reduced allergenicity. Pischevie innovatsii i biotehnologii. Materiali mezhdunarodnoy nauchnoy conferentsii = Food innovations and biotechnologies. Materials of international scientific conference (Under the general edition Prosekov A. Yu.). Kemerovo: Kemerovo Technological Institute of Food Industry, 2014. Vol. 1. P. 21-23 (In Russ.).
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10. Galstyan A. G., Petrov A. N., Radaeva I. A., Turovskaya S. N., Chervetsov V. V., Illarionova E. E., Semipyatny V. K. Theory and practice of dairy and canning production. Moscow: Publishing House "Fedotov D. A.", 2016. 181 p. (In Russ.) ISBN: 978-5-9908238-7-7.
11. Gabrielova V. T. On the processing of unrealized dairy products for feed purposes. Molochnaya promyshlennost' = Dairy industry. 2022;(11):42-44 (In Russ.).
Kuznetsov Pavel V., Candidate of Technical Sciences,
Gabrielova Valentina T.,
Tolmachev Vladislav A.
All-Russian Dairy Research Institute,
35, bld. 7, Lyusinovskaya str., Moscow, 115093, 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.

Manevich B. V., Kuzina Zh. I., Burykina E. A. Relevance of removing residual amounts of oxygen-active disinfectants from the contact surfaces of dairy equipment

P. 40-43 DOI: 10.52653/PPI.2023.2.2.009

Key words
quality, disinfectants, hydrogen peroxide, peracetic acid, inhibitors, residue removal, starter microflora

Many current instructions for the use of hydrogen peroxide and peracetic acid-based oxygen disinfectants indicate that they can be used without subsequent flushing. The vast majority of dairies use these disinfectants as the main disinfectants in circulating sanitary treatment systems and are guided by these instructions as regulatory documents when carrying out sanitary and hygienic measures. At the same time, the safety of such use raises doubts. The article presents the results of the research aimed at studying the influence of residual amounts of oxygen-active disinfectants on the inhibition of starter cultures and, potentially, on the technological process of production of sour-milk products. To achieve the goal, the processes of the experiments were carried out by different methods, using different ways of chemical contamination of the research objects and surfaces of the fermentable containers, simulating technological equipment. These experiments were carried out three times, in order to compile an empirical basis and analyze the kinetics of the experiment conducted. During the experiments, it was confirmed that even small amounts of oxygen-active preparations inhibit sourdough microorganisms and affect enzymatic processes. Despite the instability and fairly rapid degradability of hydrogen peroxide and peracetic acid, these substances can have a negative effect on starter cultures, in particular on the biopreparations based on Lactococcus lactis and Streptococcus thermophilus. The results of these studies clearly demonstrated the need to perform a final rinse of contact surfaces of equipment with complete removal of residual amounts of oxygen-active disinfectants based on hydrogen peroxide and peracetic acid in the processes of sanitary processing of equipment. In the conclusion it was noted that industries need to implement predictive diagnostics of sanitary treatment systems, including application of various methods of controlling the removal of residual quantities of oxygen-active disinfectant solutions with verification and validation procedures.

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Manevich Boris V., Candidate of Technical Sciences,
Kuzina Zhanna I., Doctor of Technical Sciences,
Burykina Elena A.
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

Myalenko D. M., Fedotova O. B.Physical-mechanical and structural studies of oxo-degradable packaging based on polyethylene and d2w prooxidant during compost storage

P. 44-48 DOI: 10.52653/PPI.2023.2.2.010

Key words
packaging material, filled polyethylene film, pro-oxidants, destruction ecology

Due to such a variety of applications of polymer packaging, there is a serious problem of proper processing and disposal of a large accumulation of polymer waste, which is formed after the end of the life cycle of packaged products and has a negative impact on the environment. In order to reduce the environmental burden, plastic products must be suitable for recycling, and for biodegradation Most modern materials such as polypropylene (PP), polyethylene (PE), polyethylene terephthalate (PET) account for more than 80% of all polymer waste. In addition, due to their chemical properties, these materials are not suitable for composting and because they are not affected by microorganisms that can speed up the disposal process. In connection with the foregoing, interest in the creation of biodegradable materials has recently increased. In this work, complex physical-mechanical and structural studies of samples of oxo-degradable film material based on polyethylene with a pro-oxidant additive were carried out under conditions of its compost storage. There is a decrease in the breaking stress at break by 21.65 % in the transverse direction and by 35.37 % in the longitudinal direction. When stored in compost, the samples had a change in color, i.e. the coloring pigment under the influence of compost is almost completely destroyed. The results of studying the surface of a polyethylene film with d2w by scanning electron microscopy revealed a change in the surface of the samples, and the results of using energy-dispersive X-ray spectroscopy confirmed the occurrence of oxidative processes in the material and some change in the microelement composition of the additive included in its composition. That is, the confirmed dynamics of the degradation of the studied material during compost storage for 100 days is shown. The use of pro-oxidant additives renders plastics oxo-degradable by facilitating abiotic degradation by UV/heat. At the same time, the analysis of the literature indicates significant risks of environmental pollution as a result of processes occurring during compost storage of oxo-degradable material.

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26. Radaeva I. A., Illarionova E. E., Turovskaya S. N., Ryabova A. E., Galstyan A. G. Principles of ensuring the quality of domestic milk powder. Pischevaya promyshlennost' = Food industry. 2019;9:54-57 (In Russ.).
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Myalenko Dmitry M., Candidate of Technical Sciences,
Fedotova Olga B., Doctor of Technical Sciences
All-Russian Research Institute of the Dairy Industry,
35, bld. 7À, Lyusinovskaya str., Moscow, 115093, 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.

Pryanichnikova N. S., Khurshudyan S. A.Matrix of markers, quality limits and shelf life of dairy products

P. 49-51 DOI: 10.52653/PPI.2023.2.2.011

Key words
food matrix, markers, quality, components, dairy products

Heterogeneous dairy products are a combination of major and minor components in a protein mixture, expressed as a generalized matrix. Each component plays an important role in shaping the quality of the finished product and, as a result, the shelf life. The article presents a generalized model of the quality of a dairy product, which shows that the composition of milk, like any other food product, can be described using a basic truncated composition matrix. At the same time, it can be supplemented with results on the dimension of the matrix of organoleptic and physicochemical parameters. Note that the truncated matrix should include only those components that are detected and whose values are controlled in accordance with the requirements of the Technical Regulation of the Customs Union 033/2013 "On the safety of milk and dairy products". It is noted that the truncated matrix can be transformed into a set of characteristic, modified and false matrix or transformed into the corresponding pseudomatrix. For example, a pseudo-matrix would describe a product whose parameters are changed as a result of applying earlier components. Accordingly, each product can be described by a corresponding matrix of markers. That is, this approach is most often used to determine the degree of falsification of products. In addition, the main types of matrices that were used in the analysis and solving problems of the dairy industry (marker, truncated), as well as the types of markers (normalized, pseudo-marker, anti-marker) were selected. On the basis of matrices of markers and methodology, the possibility of accurately determining the quality of dairy products and substantiating the characteristics of quality and detection in which it exists is determined. Therefore, for deep coverage of the cycle of any biological system and its management, it is necessary to establish the values of markers that ensure the quality of the basic system.

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Pryanichnikova Nataliya S., Candidate of Technical Sciences,
Khurshudyan Sergey A., Doctor of Technical Sciences, Professor
All-Russian Research Institute of Dairy Industry,
35, bld. 7À, Lyusinovskaya str., Moscow, 115093, 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.

Ryabova A. E.Study of the thermophysical properties of sweetened condensed milk

P. 52-55 DOI: 10.52653/PPI.2023.2.2.012

Key words
canned milk, differential scanning calorimetry, glass transition temperature, enthalpy of phase transition

Sweetened condensed milk is in stable demand among consumers in various climatic zones, including regions with winter temperatures below -40 °Ñ. Storage at negative temperatures can have a negative impact on the quality of the product, which is primarily due to the crystallization processes and violation of the native structure of biopolymers. However, modern systematized data on processes in the field of low-temperature storage, as well as on phase transitions of condensed milk with sugar, are practically absent. The purpose of this work was the selection of temperature programs for DSC studies of condensed milk with sugar and its analogues, as well as the determination of cryoscopic temperatures. Phase transitions and cryoscopic temperature were determined in samples of condensed milk with sugar and model systems based on them by differential scanning calorimetry on a differential scanning calorimeter DSC 204 F1 Phoenix (Netzsch, Germany) in the temperature range from 40 to -115 °Ñ. As a result of the research, three temperature programs were determined: standard, modified and cyclic. The programs differed in the cooling rate and the heating-cooling sequence. The use of a cyclic temperature program allowed the crystallization of most of the loosely bound moisture in the sweetened condensed milk, since heating was replaced by cooling at the beginning of crystallization of the sample. Thus, 6.1 % of the mass fraction of moisture passed into the frozen state, the freezing point was recorded at -32.2±0.2 °C, the glass transition temperature was -47.3 °C, the melting enthalpy was 20.5 J/g. As a result of the experiments, cryoscopic temperature data were obtained for all the studied solutions, the values of glass transition temperatures and melting enthalpy were determined. The data obtained will serve as a reference material for further studies of the quality of condensed milk from sugars in storage and transportation conditions at low negative temperatures (< minus 20 °C).

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Ryabova Anastasia E.
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.

Sviridenko G. M., Mordvinova V. A., Shukhalova O. M., Mamykin D. S.Biotechnological approaches to improve the organoleptic characteristics of semihard cheeses with a low temperature of the second heating

P. 56-60 DOI: 10.52653/PPI.2023.2.2.013

Key words
semi-hard cheese, starter cultures, lactococci, acid-forming microflora, gas-aroma-producing starter microorganisms, glycolysis, proteolysis, volatile flavor-forming substances, organoleptic characteristics

For traditional cheeses with a low temperature of the second heating formed from the formation, the necessary microflora are mesophilic homofermentative lactococci Lc. lactis subsp. lactis, Lc. lactis ssp. cremoris and Lc. lactis ssp. diacetylactis. The ratio between the types and subspecies of starter microorganisms affects the quality of the finished product. For the studied group of cheeses, the ratio between acid- and gas-aroma-forming lactococci is crucial for the formation of the desired cheese taste, creamy aroma and characteristic pattern. The article presents the results of a study of the dynamics of development and metabolism of acid-forming lactococci Lc. lactis ssp. lactis and Lc. lactis ssp. cremoris and gas-aroma-forming lactococci Lc. lactis ssp. diacetylactis during the maturation of experimental cheeses and the effect of their ratio on the formation of organoleptic indicators. The cheeses were produced in the experimental workshop of VNIIMS using traditional technology for this group of cheeses. It has been established that the processes of growth and development of starter microorganisms in cheeses of all variants are identical and the maximum microflora is reached by 15 days of maturation, which ensures a normal level of lactic acid process. The results of the studies showed that with an increase in the dose of Lactococcus lactis ssp diacetylactis in the starter culture intensifies the process of proteolysis and increases the amount of volatile flavor-forming substances of cheese in proportion to the dose of diacetyl lactococcus, which correlates with an increase in the severity of cheese taste. It has been established that when using a combination of mesophilic lactococci in bacterial starter cultures for the production of this group of cheeses to obtain the desired organoleptic parameters, it is necessary to take into account the ratio of acid- and gas-aroma-forming bacteria. The best results, ensuring consumer preferences, were obtained by using a production starter culture based on monospecies of individual lactococci subspecies, based on the calculation of the number of viable cells and the ratio of cultures: 30 % Lc. lactis ssp. lactis, 30 % Lc. lactis ssp. cremoris and 40 % Lc. lactis ssp. diacetylactis.

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Sviridenko Galina M., Doctor of Technical Sciences,
Mordvinova Valentina A., Candidate of Technical Sciences,
Shukhalova Olga M.,
Mamykin Denis S.
All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
19, Krasnoarmeysky Boulevard, Uglich, Yaroslavl Region, 152613, 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.

Semipyatniy V. K., Strizhko M. N., Ryskin D. S. Analysis of trend schemes of food waste processing

P. 61-65 DOI: 10.52653/PPI.2023.2.2.014

Key words
food waste processing, recycling, bioconversion, valorization of food waste

The global growth in the production of agri-food products leads to the inevitable agri-food waste generated throughout the agri-food chain. Significant losses and waste in the processing industry are becoming serious environmental, economic and social problems. The indisputable need to control disposal is confirmed by the creation of appropriate programs at the global and state levels - the United Nations Food Program on the Environment, which defines strategies in the field of environmental protection, and the "National Development Goals of the Russian Federation for the period up to 2030". Food waste is a source of valuable biologically active compounds, including functional nutrients, vitamins, dietary fiber, feed additives, dietary protein and fat products, enzyme complexes, polysaccharides. Therefore, various conversion technologies that can be used to extract biologically active compounds and food products from food waste materials are crucial for increasing the efficiency and resource intensity of closed-cycle technologies in food production. In addition to the targeted extraction of valuable food compounds, the direction of research on the processing of food raw materials to produce various types of biofuels, including biogas, ethanol, methane, has a high potential. In accordance with the purpose of the work on the analysis and systematization of information on the assessment of the state in the world and the volume of food waste and innovative methods of processing food waste, the article presents data on the structure in percentage terms of losses of food products depending on the stage of its processing and its category. The data on the assessment of the total amount of food waste in the world with dynamics and for individual countries are presented. The paper describes the characteristics of the main methods of food waste processing and presents an analysis of the efficiency of food waste processing processes using methods of anaerobic digestion, fermentation, pyrolysis, gasification, hydrothermal treatment. The potential for further research is possible in the field of intellectualization and scaling for the widespread introduction of recycling technologies.

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Semipyatniy Vladislav K., Doctor of Engineering Sciences,
Strizhko Mariya N., Candidate of Engineering Sciences,
Ryskin Dmitriy S., graduate student
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

Turovskaya S. N., Kruchinin A. G., Illarionova E. E. The main defects of sweetened condensed milk during storage

P. 66-70 DOI: 10.52653/PPI.2023.2.2.015

Key words
canned milk, sweetened condensed milk, defects, storage

The sweetened condensed milk due to its increased content of nutrients has high nutritional and energy value, long shelf life, convenience for direct consumption, and also has a wide range of use as a raw material component in the production of dairy, confectionery, bakery products, etc. The product is a multicomponent active food system, which can involve various undesirable reactions of physico-chemical, enzymatic, microbiological nature during the storage caused by the use of low-quality raw materials, breaking of technological requirements and/or storage conditions that can lead to spoilage, i. e. to partial or complete loss of not only the commercial form as deterioration of organoleptic properties, but also safety for human health. The purpose of research is to analyze and systematize information on formation, revealing and preventive actions against defects of various genesis of sweetened condensed milk during storage. Modern scientific and technical information in the field of research of production and quality of sweetened condensed milk was studied. A search for specialized literature was carried out using modern electronic databases. Conditional classification of defects of sweetened condensed milk, which is based on the nature of spoilage, i.e. the reasons of physical, chemical, biochemical and microbiological origin, is given. Sources of formation and preventive actions against such most frequent defects during storage of sweetened condensed milk as thickening, crystallization of sugars and browning reaction are briefly considered. It has been established that the defects of sweetened condensed milk, formation of which is connected with breaking requirements of the standard, technology and conditions of storage are the most deeply and comprehensively investigated. Processes occurring at significant temperature differences of the external environment, which can occur during transportation of the product through several climatic zones with its further storage under regulated or unregulated conditions, are subject to further study.

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Turovskaya Svetlana N.,
Kruchinin Alexander G., Candidate of Technical Sciences,
Illarionova Elena E.
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.

Yurova E. A., Filchakova S. A. Assessment of the composition of colostrum as the main raw material for the production of specialized food products

P. 71-75 DOI: 10.52653/PPI.2023.2.2.016

Key words
colostrum, proteins, amino acids, fatty acid composition, analysis methods

The article is devoted to a comparative assessment of the composition and properties of colostrum as the main raw material for the production of specialized food products. Therefore, studies of colostrum were carried out in terms of physicochemical parameters, including studies of the protein, amino acid and fatty acid composition of the first 2 days after calving, and colostrum 5 and 7 days. A comparative analysis showed that the composition of colostrum varies significantly from the time of its receipt. The most pronounced changes were noted in the mass fractions of protein, fat and solids. The mass fraction of protein changed from 19.02 % on the first day of receipt to 6.56 % on the 7th day. The ratio of whey (WP) and casein proteins (CP) changed significantly from WP/CP 80:20 to CP/CP 40:60 on days 2 and 7, respectively. Also, a decrease in physicochemical parameters from 1 to 7 days was observed in terms of the content of the mass fraction of fat by 2.2 times, the mass fraction of protein by 3.6 times, dry matter decreased in proportion to the decrease in the mass fraction of protein (by 3.4 times). It was also noted that the greatest decrease in the content of solids, protein and fat was observed in colostrum on the second day, subsequent changes in the content of these substances were less significant and the changes concerned only the ratios of protein fractions of SB and CB and the composition of whey proteins (decrease in immunoglobulins). A comparative analysis of the fatty acid composition of the fatty phase of colostrum and raw cow's milk made it possible to establish a significant decrease in the content of saturated fatty acids (SFA) by 2.5-3 times with a significant increase in the content of polyunsaturated fatty acids (PUFA) (oleic, linoleic, arachidic, etc.) almost 3-3.5 times. Also, a high content of essential amino acids lysine, glycine, methionine and tryptophan in colostrum was noted, this trend persists and does not depend on the time of receipt of colostrum. The conducted studies allow us to draw a conclusion about the high biological value of colostrum and the possibility of its use as a component for enrichment in the production of specialized food products.

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Yurova Elena A., Candidate of Technical Sciences,
Filchakova Svetlana A., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35, bld. 7, Lusinovskaya str., Moscow, 115093, 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.


Kanochkina M. S., Tarasova V. V., Smirnov N. B.Production of biological products based on Pichia guilliermondii yeast with high adsorption activity

P. 76-82 DOI: 10.52653/PPI.2023.2.2.017

Key words
biopreparation, Pichia guilliermondii yeast, adsorption activity, activated carbon, adsorption capacity, mannan oligosaccharides (MOS), prebiotic, cell wall, biologically active additive, functional product

Functional products with added adsorbing (detoxifying) properties can be obtained on the basis of Pichia guilliermondii yeast cultures. A technology has been developed for the production of biologics with high adsorption activity containing viable biomass of yeast cultures Pichia guilliermondii (probiotics) and containing inactivated biomass of yeast cultures Pichia guilliermondii (prebiotics). Within the framework of these studies, the approach of solid-phase cultivation in a thin layer was used, as components of the nutrient medium having a prebiotic effect, the ability to stimulate the growth of human autoflora, remove toxins and minimize the harmful effects on the body of various substances, fundamentally different sources of fiber were used: soluble fiber, represented by oat bran, and insoluble fiber, represented by wheat bran. The maximum results on the biomass of yeast cultures were achieved using strain P. guilliermondii VKPM Y-4316 when using wheat bran - 3.8x109 CFU/g, P. guilliermondii 2510 and P. guilliermondii 2407 on oat bran - 3.3x109 CFU/g and 2.9x109 CFU/g, respectively. The obtained laboratory samples of biological products that meet the requirements for the content of producer cells were examined for the index of adsorption activity according to GOST 4453-74. In order to more accurately determine the adsorption activity, the technique was modified in terms of the phase separation method, taking into account the types of fiber used and the expediency of using a marker of low molecular weight compounds (mycotoxins, urea, creatinine, etc.) methylene blue. A total of 18 samples of pro- and prebiotic biologics were examined. According to the results of the experiments, samples of biological products with high adsorption activity based on viable yeast biomass were selected. P. guilliermondii 2407, when using oat bran as a nutrient medium component, P. guilliermondii VKPM Y-4316 and P. guilliermondii 2510, when using wheat bran as such a component. The adsorption activity of the above-mentioned probiotic biologics was 91.336 mg/g, 65,500 and 153.757 mg/g, respectively. As a reference value of adsorption activity, the activated carbon index for methylene blue was used - 125.914 mg/g. Thus, the effectiveness of the obtained probiotic biologics in relation to the reference value of adsorption activity was recorded as 72.54 % and 52.02 % for a biologics based on yeast P. guilliermondii 2510 and P. guilliermondii VKPM Y-4316, respectively, using wheat bran as a nutrient medium component, and 122.11 % for a biologics based on yeast P. guilliermondii 2407 with using oat bran as a component of the nutrient medium. A direct relationship has been established between the number of viable yeast culture cells in biological products and the adsorption activity for P. guilliermondii 2407 and P. guilliermondii 2510 strains, as well as the relationship between the adsorption activity and the type of fiber used in the nutrient medium - soluble and insoluble. It is worth noting that biologics containing non-viable biomass of yeast cultures (prebiotics) showed significantly better values of adsorption activity if they were cultured on oat bran, which may be due to the peculiarities of the formation of structural components of the cell under growth conditions on a substrate rich in soluble fiber.

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Kanochkina Marya S., Candidate of Technical Sciences
Russian Biotehnological University,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
LLC "Microbial Nutrients Immunocorrectors",
2a, office 47, 2nd Likhachevskiy lane, Moscow, 125438
Tarasova Veronika V., Candidate of Technical Sciences,
Smirnov Nikolay B., graduate student
Russian Biotechnological University,
11, Volokolamskoe highway, Moscow, 125080

Frolova N. A. Use of by-products of flaxseed processing for microencapsulation of probiotic bacteria

P. 83-85 DOI: 10.52653/PPI.2023.2.2.018

Key words
flax-seed, recycling, microcapsulation, probiotic microorganisms, spray drying

Probiotic bacteria are intensively studied all over the world until now. Lacticaseibacillus rhamnosus (Lr) is a Gram-positive lactic acid bacterium and one of the most studied probiotics in clinical trials. This strain has a wide range of probiotic properties in terms of safety and non-pathogenicity. The minimum number of probiotic microorganisms in the product should be 106-107. CFU per ml or g of product. Technological issues related to the development of products containing beneficial microflora at the recommended levels, maintaining their viability during the shelf life and stabilization throughout the gastrointestinal tract, are one of the urgent challenges facing the modern food industry. Flaxseed cake is an inexpensive product of pressing linseed oil and a source of many biologically active substances such as proteins, polysaccharides, fiber and polyphenols. The article proposes the use of spray drying of a previously obtained extract of linseed cake for subsequent mixing with Lr for microencapsulation due to the content of linseed gum in the dried extract. Flaxseed cake extract powders mixed with Lr were dried in the temperature range of 110 °Ñ, 140 °Ñ, 170 °Ñ. The encapsulated powder particles were relatively spherical. Spray drying usually causes shrinkage of the powder particles due to water evaporation. For the powder obtained at 170 °C, the most uneven particle morphology was observed. In all samples, no bacterial cells were visible on the surface of the particles, which indicated a good encapsulation of the Lr strain. The survival rate Lr after spray drying was established. The results of our study confirmed that flaxseed cake has a good potential to be considered as an encapsulating agent, in particular for the probiotic Lr. Due to the content of biopolymers (flaxseed proteins and polysaccharides), linseed cake extract ensured high survival of Lr cells that passed through the gastrointestinal tract, largely retaining their probiotic properties. Further in vivo studies, including clinical trials, are needed to confirm the benefits of consuming encapsulated probiotic bacteria.

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Frolova Nina A., Candidate of Technical Sciences
Amur State University,
21, Ignat'evskoe highway, Blagoveshchensk, Amur region, Russia, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.


Terent'ev S. E., Romanova I. N., Perepichai M. I., Malenkova L. V.Productivity and technological properties of grain varieties of spring grain crops depending on the backgrounds of mineral nutrition and growing conditions

P. 86-90 DOI: 10.52653/PPI.2023.2.2.019

Key words
spring wheat, barley, mineral fertilizers, yield, grain quality, flour quality

Providing the population with food, and the processing industry with high-quality grain is the main task of the country's agro-industrial complex. We have established that mineral fertilizers were the main factor in regulating the production process of forming grain yield and quality. Thus, the yield of spring wheat varieties on average ranged from 2.42 to 5.63 t/ha, barley - 2.58-5.83 t/ha and was maximum with fractional application of nitrogen fertilizers on high and intensive backgrounds and amounted to 5.01-5.63 t/ha for spring wheat, 5.29-5.83 t for barley/ha. The use of Vitanol N+ as a top dressing in the "tillering" phase led to an increase in yield by 0.23 t/ha or more, relative to the use of ammonium nitrate. The maximum quality indicators were obtained by fractional application of nitrogen fertilizers in the form of top dressing in the "tillering" and "earing" phases according to the schemes: N60+30+20; N60+30B +20; N60+30B+20B kg/ha of active substance. According to the physico-technological and biochemical indicators of grain and flour quality, the varieties of domestic selection were distinguished: Radmira, Extra and Ekaterina (2-3 grade of commercial grain quality), which exceeded the foreign varieties Daria and Trizo of the Western ecotype (3-4 grade) by 4-12 %. Our research has shown that, according to physical and technological indicators, the new barley varieties studied were highly intensive, plastic and adaptive to growing conditions and had high-quality grain of a wide distribution area for use. According to the physical properties, the grain of the Reliable domestic selection barley varieties and the Orphelia KVS of foreign selection were suitable not only for cereal purposes, but also as an additive of barley flour (no more than 20-25%) to wheat in the production of various assortment of bakery products. Studies have shown that the introduction of the studied varieties of spring wheat and barley will increase the efficiency of grain production for the development of the milling and cereal industries, as well as reduce the import of finished raw materials from other regions of Russia and abroad.

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5. Terent'ev S. E., Romanova I. N., Knyazeva S. M. Comparative evaluation and suitability of grain varieties of grain crops of domestic and foreign selection in bakery production. Pischevaya promyshlennost' = Food industry. 2022;(5):61-66 (In Russ.).
Terent'ev Sergey E., Candidate of Agricultural Sciences,
Romanova Iraida N., Doctor of Agricultural Sciences, Professor,
Perepichai Marina I., Candidate of Agricultural Sciences
Smolensk State Agricultural Academy,
10/2, Bol'shaya Sovetskaya str., Smolensk, Russia, 214000, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Malenkova Lyudmila V., postgraduate student
Ural Scientific Research Institute - Branch of the Ural Federal Scientific Research Center of Ural department of RAS
620142, Yekaterinburg, Belinsky str., 112a

Rochin E. O., Palagina M. V. Composition substantiation and technology development for a new vitamin premix for energy drinks with far eastern wild plants extracts

P. 91-95 DOI: 10.52653/PPI.2023.2.2.020

Key words
vitamins, premix technology, Aralia, Energy drinks

The formulation of a new vitamin premix for energy drinks was substantiated and calculated according to the requirements of the regulatory documents. Vitamin preparations were used: thiamine hydrochloride (vitamin B1, CAS 59-43-8 - Xi'an Sentian Biological Co., Ltd. China), riboflavin (vitamin B2, GB 14752-2010 - NB GROUP Co. Ltd., China), nicotinic acid (vitamin B3, CAS 59-67-6 - Xi'an Demeter Biotech Co., Ltd., China), calcium D-pantothenate (vitamin B5, CAS 137-08-6 - Shanghai Tianjia Biochemical Co., Ltd., China), D-biotin (vitamin B7/H, CAS 58-85-5 - Zhejinag Prumix Biotech Co. Ltd., China), inositol (vitamin B8, CAS 87-89- 8 - Sichuan Long Care Bio-Tech Co., Ltd., China), folic acid (vitamin B9, CAS 59-30-3 - Fufeng Ciyuan Biotechnology Co. Ltd., China), cyanocobalamin (vitamin B12, USP42 - North China Pharmaceutical Victor Co. Ltd., China), ascorbic acid (vitamin C, CAS 50-81-7 - Ningxia Qiyuan Pharmaceutical Co. Ltd., China), and caffeine (CAS 58-08-2 - Aarti Industries Ltd. India). The water-alcohol extract of Aralia elata branches was added to the premix as a natural source of biologically active substances with tonic and adaptogenic effects. The use of the extract is based on the relatively wade availability of this wild-growing tree-like plant in the Far East territory and ability of using extracts of our own preparation with developed method of extraction using not roots but branches - renewable raw material. Amorphous silicon dioxide (E551 of the BriS series - STO 21399220-001-2019, Tovesorb LLC, Russia) and maltodextrin D20 (GOST 34274-2017, NewBio LLC, Russia) were used as a carrier and filler for vitamins. Dry mixing technology is defined as the premix production technology on the basis of experimental studies. A regulatory document STO 84630485-0022-202_ "Vitamin Premix "Aralia" has been developed for a new vitamin premix for energy drinks.

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Rochin Egor O., postgraduate
Institute of Biotechnology, Bioengineering and Food Systems,
Ayaks 10, Russian island, Vladivostok, Russia, 690922, This email address is being protected from spambots. You need JavaScript enabled to view it.
Palagina Marina V., Doctor of Biological Sciences, Professor
Institute of Biotechnology, Bioengineering and Food Systems,
Ayaks 10, Russian island, Vladivostok, Russia, 690922
Far Eastern Federal University,
Ayaks 10, Russian island, Vladivostok, Russia, 690922, This email address is being protected from spambots. You need JavaScript enabled to view it.


Shelekhova T. M., Abramova I. M., Shelekhova N. V., Skvortsova L. I., Poltavskaya N. V. Investigation of the analytical capabilities of the capillary electrophoresis method for the determination of anions in distilled alcoholic beverages

P. 96-101 DOI: 10.52653/PPI.2023.2.2.021

Key words
chlorides, nitrates, sulfates, distilled alcoholic beverages, capillary electrophoresis, identification, quality, methodology

The content of individual anions, depending on the concentration, can have both positive and negative effects on the organoleptic characteristics of alcoholic beverages. The possibility of using the method of capillary electrophoresis in order to study the anionic composition of distilled alcoholic beverages was studied in this work. The PrinCE capillary electrophoresis system, which has the necessary technical characteristics, was chosen for the research. In the course of the research, working solutions of chlorides, nitrates and sulfates were prepared, with a mass concentration of 0.1 mg/dm3 and 20.0 dm3, corresponding to the beginning and end of the proposed measurement range. The best operating parameters of the capillary electrophoresis system necessary to achieve optimal separation and sensitivity have been experimentally determined. The experiments performed have shown that the complete resolution of the signals of chloride, nitrate and sulfate ions is possible under the following conditions: the length and diameter of the quartz capillary are 40 cm and 50 ?m, respectively, voltage +30 kV, hydrodynamic injection, injection pressure 35 mbar, time input 20s, capillary temperature +25 °Ñ, conductometric detection. The sequence and exit times of target anion peaks were determined, calibration graphs were constructed, linearity was confirmed, and a capillary flushing scheme was developed to ensure the stability of migration times. It has been established that the error in determining chloride-nitrate-sulfate ions by the proposed method does not exceed 20 %. To confirm the applicability of the described electrophoretic procedure for the determination of inorganic ions in distilled alcoholic beverages, more than 25 typical samples were analyzed. The range of mass concentrations of the analyzed ions in the studied samples varied over a wide range: for chloride ions from 0.57 to 18.25 mg/dm3, for nitrate ions 0.08- 3.33 mg/dm3, for sulfat ions 0.29-8.57 mg/dm3. A certain pattern was revealed: chloride and sulfate ions prevailed in the composition of the studied whiskey samples, sulfate ions prevailed in the composition of rum, tequila and moonshine samples. It has been experimentally confirmed that the developed analytical procedure is applicable for the rapid selective determination of chloride, nitrate, and sulfate ions in alcoholic beverages by capillary electrophoresis with conductometric detection. The proposed approach can be recommended for the development of a metrologically certified method for the determination of inorganic ions in alcoholic beverages.

1. Abramova I. M., Serba E. M. Fundamental and applied research in the field of creating promising technologies for the production of alcohol and alcoholic beverages. Perspektivnye tekhnologii i metody kontrolya v proizvodstve spirta i spirtnyh napitkov = Promising technologies and methods of control in the production of alcohol and alcoholic beverages. 2019:9-20 (In Russ.).
2. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., Sviridov D. A. Modern analysis methods use in order to establish the geographic origin of food products. Food systems. 2020;3(1):4-9. DOI: 10.21323/2618-9771-2020-3-1-4-9.
3. Oganesyants L. A., Panasyuk A. L., Ku'mina E. I., Sviridov D. A. The use of modern instrumental methods of analysis in order to establish the geographical place of origin of wine products. Pivo i napitki = Beer and drinks. 2019;(4):59-64 (In Russ.). DOI: 10.24411/2072-9650-2019-10002.
4. Eliseev M. N., Neverov F. A., Gribkova I. N. Research on the quality of Irish whiskey sold on the Russian market. Pivo i napitki = Beer and drinks. 2021;(3):20-25 (In Russ.). DOI: 10.52653/PIN.2021.3.3.004
5. Panasyuk A. L., Babaeva M. V., Zhirov V. M. Method of quality control of table wines by elemental composition. Ðischevaya promyshlennost' = Food industry. 2021;(9):43-45 (In Russ.). DOI: 10.52653/PPI.2021.9.9.017
6. Shelekhova N. V., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Methods of gas chromatography, capillary electrophoresis, chromato-mass spectrometry and information technologies in the analytical control of alcoholic beverages. Ðischevaya promyshlennost' = Food industry. 2021;(9):63-64 (In Russ.). DOI: 10.52653/PPI.2021.9.9.028
7. Eller K. I., Perova I. B. Trends in the development of analytical methods for determining the quality and authenticity of food products. Voprosy pitaniya = Nutrition questions. 2020;89(4):255-261 (In Russ.).
8. Shelekhova N. V., Polyakov V. A. Application of capillary electrophoresis methods in quality control and safety of alcoholic beverages. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2015;(11):39-42 (In Russ.).
9. Shelekhova N. V. Automated monitoring system for the quality and safety of alcoholic beverages by capillary electrophoresis methods. Proizvodstvo spirta i likerovodochnyh izdeliy = Production of alcohol and alcoholic beverages. 2012;(4):20-22 (In Russ.).
10. Shelekhova N. V., Rimareva L. V. Investigation of the ionic composition of alcohol intermediates using the capillary electrophoresis method. Proizvodstvo spirta i likerovodochnyh izdelij = Production of alcohol and alcoholic beverages. 2012;(3):25-27 (In Russ.).
11. Komarova N. V., Kamencev Ya. S. Practical guide to the use of capillary electrophoresis systems "Kapel". St. Petersburg: Veda, 2006. 212 p. (In Russ.)
12. Kitagawa F., Otsuka K. Recent applications of on-line sample preconcentration techniques in capillary electrophoresis. Journal of Chromatography A. 2014;1335:43-60.
13. Shelekhova N. V., Abramova I. M., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Investigation of the chemical composition of alcoholic beverages using instrumental methods. Ðischevaya promyshlennost' = Food industry. 2019;(12):68-71 (In Russ.). DOI: 10.24411/0235-2486-2019-10200
Shelekhova Tamara M., Candidate of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Shelekhova Nataliya V., Doctor of Technical Sciences,
Skvortsova Lubov' I.,
Poltavskaya Natal'ya V.
Russian Research Institute of Food Biotechnology - Branch of Federal Research Center of Food, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Ermolaeva E. O., Ustinova Yu. V., Galakhova Ya. V., Markasova E. N. Applying a risk-based approach on the example of the production of syrups

P. 102-105 DOI: 10.52653/PPI.2023.2.2.022

Key words
risk-based approach, functional drink, critical control points, hazards, safety

Today, returning to the issue of food safety, many countries apply a risk-based approach system. New methods of analysis and assessment of risk-related situations in the context of food production are being developed. Various measures are also being developed to minimize risks. It is impossible not to mention the work on the creation of new standards and the introduction of adjustments to the old ones, which help to identify various risks. In TR CU 021/2011, Article 10 states the importance of working on this issue, in addition, the regulations impose an obligation to monitor risks on the manufacturer, they include: control of input raw materials, strict implementation of technological processes, etc. Such an approach in industrial conditions is one of the key management methods, since its successful application has a fundamental the role on the quality and safety of manufactured products. For each phase of the new product development stage, the risk assessment process is considered in this paper. Thus, an adequate risk assessment strategy is necessary for the successful implementation of projects and product development. The results of experiments to identify potential inconsistencies in the parameters of the finished product - syrup are presented. The risks of quality and safety of Sibiryachok syrup have been determined. Food risk assessment is based on the integration of human exposure to food components through the finished product and their ability to cause adverse health effects. A register of potential inconsistencies in the quality and safety parameters of the syrups production process on vegetable raw materials is presented. To ensure the safety of the syrup produced, the use of a risk-based approach helps to control the quality characteristics of the products. This approach is an important element in production processes, since it can be used to prevent and track all potential inconsistencies.

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4. Kotova T. V., Petrik N. A. Analysis of consumer preferences when choosing energy drinks. Tekhnologiya i tovarovedeniye innovatsionnykh pischevykh produktov = Technology and commodity science of innovative food products. 2012;6(17):83-87 (In Russ.).
5. Kotova T. V., Zorkina N. N. Description of the consumer profile of energy drinks in Kemerovo. Tekhnologiya i tovarovedeniye innovatsionnykh pischevykh produktov = Òechnology and commodity science of innovative food products. 2012;4(15):91-102 (In Russ.).
6. GOST 28499-2014 Syrups. General specifications. Moscow: Standartinform, 2019. 6 p. (In Russ.)
7. Surkov I. V., Prosekov A. Y., Ermolaeva E. O., Gorelikova G. A., Poznyakovskiy V. M. Evaluation and preventing measures of technological risks of food production. Modern Applied Science. 2015;9(4):45-52.
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Ustinova Yuliya V., Candidate of Technical Sciences,
Galakhova Yana V.,
Markasova Ekaterina N.
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650043, 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.


Maloletkova Ya. V.Studying the possibility of automating the method of developing a recipe for functional bakery products

P. 106-107 DOI: 10.52653/PPI.2023.2.2.023

Key words
functional foods, nutritional value, additives, system

The development of functional products is one of the most important areas of the food industry. To increase the nutritional value of products, various additives are used, such as fruit and berry and vegetable raw materials, cereals, etc. To obtain a bakery product corresponding to organoleptic and physico-chemical quality indicators, it is necessary to conduct a lot of experimental laboratory baking. We decided to develop a system that calculates the parameters of the technological process and final indicators based on the input data on the quality of raw materials.

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4. Naumova N. L., Burmistrova O. M., Burmistrov E. A., Savostina T. V., Chernizova E. A. The use of sesame flour in the recipe for Slavyansky bread. Dal'nevostochniy agrarniy vestnik = Far Eastern Agrarian Bulletin. 2018;(3) (In Russ.).
5. Temnikova O. E., Zimichev A. V., Belyaev S. Ya., Ruzyanova A. A. Study of the possibility of using sorghum flour in the technology of flour confectionery. Khleboprodukty = Bakery products. 2017;(8):34 (In Russ.).
6. Maloletkova Ya. V., Zimichev A. V. The use of sorghum flour in the recipe for biscuits. Aktual'nye problemy khimii, biotekhnologii i sfery uslug. Materialy VI Vserossiyskoy nauchno-prakticheskoy conferentsii s mezhdunarodnim uchastiem = Actual problems of chemistry, biotechnology and services. Materials of the VI All-Russian scientific and practicalconference with international participation. Irkutsk: IRNRTU, 2022. P. 101-103 (In Russ.).
7. Maloletkova Ya. V., Zimichev A. V. Study of the possibility of using sorghum flour in the production of bakery products. Sovremennoe proizvodstvo sel'skokhozyaistvennogo syr'ya i produktov pitaniya: sostoyanie, problemy i perspektivy razvitiy. Sbornik nauchnykh trudov = Modern production of agricultural raw materials and food products: state, problems and development prospects. Collection of scientific papers. Kinel': ILC of Samarskiy SAU, 2022. P. 101-103 (In Russ.).
Maloletkova Yana V., graduate student
Samara State Technical University,
244, Molodogvardeyskaya str., Samara, Russia, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.

Soldatova S. Yu., Guseva T. B., Korzunov S. A.Destructive changes in lipids in canned meat when stored at an aggraved temperature

P. 108-111 DOI: 10.52653/PPI.2023.2.2.024

Key words
canned meat, oxidative spoilage, aggraved temperature, accelerated aging, acid number, peroxide number

A large number of studies have been devoted to the study of oxidative processes occurring in canned meat within the shelf life. However, there is very little work studying the destruction of lipids and proteins in canned food beyond the five-year period, which can be explained by the long duration of research. The study of these issues is of considerable practical interest, since with a positive result, we can talk about an increase in the shelf life of canned meat. To reduce the time of the experiment, we used the method of "accelerated aging" developed by the FSBI "V.M. Gorbatov Federal Research Center for Food Systems" of the Russian Academy of Sciences. Using this method, a systematic study of the dynamics of the normalized indicators of the quality and safety of canned food, as well as physico-chemical indicators characterizing the safety of lipid and protein fractions (acid and peroxide number, thiobarbitur number, amino-ammonia nitrogen, active and titrated acidity) was carried out. In accordance with the methodology, canned food was stored at an aggraved temperature (+37 °Ñ). Under such conditions, oxidative and hydrolytic processes in the product occur 1.5-2 times faster than under standard storage conditions (from 0 to 20 °Ñ), respectively, the aging of canned food occurs faster. Based on the data obtained, it is possible to calculate the estimated shelf life of the product. It is shown that during the entire time of the study, the indicators of oxidative damage did not exceed critical values. These data correlate with the results of organoleptic tests. The examined samples did not show the appearance of unacceptable characteristics, such as foreign or sour taste, unpleasant odor, etc. At late storage periods, the appearance of dryness and crumbliness of meat pieces was noted, but these changes in consistency were not critical, in general, the organoleptic characteristics of canned food met the established requirements. Based on the results obtained, the dynamics of destructive processes occurring during accelerated aging in the lipid and protein fractions of canned food is characterized, conclusions are drawn about the possibility of increasing the shelf life of canned meat up to 7 years.

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Soldatova Svetlana Yu., Candidate of Technical Sciences,
Guseva Tat'yana B., Candidate of Biological Sciences,
Korzunov Sergey A.
Research Institute for Storage Problems of the Federal Reserve,
40, bld. 1, Volochayevskaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I.Biologically active product to improve veins state in athletes

P. 112-117 DOI: 10.52653/PPI.2023.2.2.025

Key words
sports nutrition, venous insufficiency, bioflavonoids, diosmin, hesperidin, horse chestnut extract, butcher's broom extract, grape seed extract, rutin, arginine, vitamin C, taurine

Pathology of the veins occupies nowadays one of the leading places among all diseases in the world. Pain, heaviness in the legs, cramps and varicose veins are common consequences for many athletes after extreme physical exertion to which they are subjected throughout their sports career. In this regard, the use of venoprotective drugs becomes for them an important tool to increase the adaptability of their venous system to various adverse factors and to mitigate and/or eliminate the consequences that arise after them. The aim of this work was to develop a biologically active product Vein Health for the prevention of vein diseases and overcoming their negative consequences based on the usage of a complex of natural compounds with high biological activity, which are contained in various types of plant materials. A number of bioflavonoids have been included in Vein Health. They include diosmin and hesperidin, which are part of the peel extract of bitter orange; proanthocyanidins, extracted from grape seeds, as well as rutin, contained in a number of herbs. Also in the product were included biologically active compounds which are a part of saponin class, such as escin, which is a key component of the horse chestnut tree seed extract, and substances contained in the butcher's broom root extract. Ascorbic acid (vitamin C) was included in Vein Health product to enhance the antioxidant protection of the endothelium and vein walls and prevent their inflammation. Amino acids arginine and taurine in the product stimulate regenerative processes in veins and blood capillaries. The developed product Vein Health has, in general, a synergistic biological active effect of its constituent compounds and has a number of advantages over other phlebotonics.

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Shterman Sergey V., Doctor of Technical Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Shterman Valeriy S., Candidate of Chemical Sciences,
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
1, Obolenskoe highway, settl. Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.




Strelnikova A. The first gastronomic dinner with hemp dishes