Food Science and Technology

25-34

Authors: Kaprelyants L., Zhurlova O., Shpirko T., Pozhitkova L.

The current study is a review of characteristics, production, physiological properties and application of xylooligosaccharides (XOS). XOS are the carbohydrates, their molecules are built from xylose residues linked mainly by в-(1→ 4)-glycoside bonds. Xylan is important for plant cell walls and is widely spread component in agricultural by-products. XOS are products of xylan hydrolytic degradation, and exhibiting the high prebiotic potential. The XOS preparation of wheat and rye bran stimulated the cells accumulation - 1,4∙1010 CFU/cm3 of L. аcidophilus and 9,2∙1010 CFU/cm3 of В. bifidum. A difference in XOS molecules branching causes a wide range of their physiological properties: antioxidant, immunomodulation, antimicrobial, anti-inflammatory, anticarcinogenic. XOS can reduce high cholesterol level and triglycerides in blood plasma. XOS application reviewed in this article opens new perspectives on its potential use for human consumption. The rich sources of xylan are wheat, rye and barley bran, rice husk, wheat straw, corncobs, cotton stalk. Industrial way of XOS production includes chemical or enzymatic hydrolysis with following purification. Chemical methods are based on hydrothermal pretreatment and acidic or alkali extraction. Obtained oligosaccharides have a wide range of polymerization degree (DP) from 2 to 20. Enzymatic methods include fermentation with xylanase that allow controlling the XOS accumulation with certain DP. The different chromatographic purification after hydrolysis is used for analytical purposes. There are anion-exchange, size-exclusion, affinity, size-exclusion high-performance liquid chromatography. In addition, biomethods are preferred for XOS used in food, because such preparations do not contain monosaccharides and furfural as contaminants. XOS are stable in a wide range of temperature and pH, justifying the development of new synbiotics generation. Most widely XOS are used in production of functional products and pharmaceutical preparations. But they are also applied in cosmetic, agricultural and mixed feed industries.

42-52

Authors: Tkachenko N., Kruchek O., Kopiyko A., Ramazashvili G.

Expediency of development of recipes and innovative biotechnologies for combined milk-vegetational products with balanced chemical composition, strengthened probiotic properties and extended shelf life was proven in field of establishing proper diet for adult healthy people, both in everyday consumption and during treatment of illnesses and rehabilitation after it. Principles of scientific approach to creation of biotechnologies for fermented combined products with balance of basic food nutrients are described here, as well as innovative biotechnological approaches, which provide the possibility of getting desired products (yoghurt drinks) with high probiotic properties and long shelf life. Main stages of development are described for recipes and biotechnologies of bifido-enabled combined yoghurt drinks with balanced chemical composition, rich on lively bifido- and Lactobacterium cells and long shelf life. A scheme for production of desired products with explanation of technological process parameters is provided, it was tested in industrial conditions at “Gormolzavod №1” Ltd. in Odesa, Ukraine. In samples of milk-rice and milk-spelt yoghurt drinks, which were produced in industrial conditions, we determined chemical composition and primary quality objectives. Desired products have balanced ratio of proteins : fats : carbohydrates (1 : 1 : 4), high sensory qualities, standard quality values during long shelf life (20 days in sealed tare), contain a high concentration of viable cells of probiotic cultures – such as B. animalis Bb-12 (not less than 3.6∙108 CFU/cm3) and mixed cultures of L. bulgaricus + S. thermophilus (not less than 4.0∙108 CFU/cm3), as well as physiologically significant number of prebiotics – lactulose and fiber (30 and 10 %, according to the daily consumption norm when consuming 500 cm3 of product).

61-70

Authors: Fedorova D.

Rational use of the domestic fish products is a relevant problem of the national economy. Substantial amount of harvesting and high nutritional value determine the necessity of efficient use of the gobies found in the Black Sea and the Sea of Azov, in particular, in production of dry fish and plant semi-finished food stuffs for the food products of increased nutritional value. The purpose of the research is to study the fatty acid composition of the lipids of the dry fish and plant semi-finished food products made of the minced gobies found in the Black Sea and the Sea of Azov and to access their bioavailability. The subject of research is the dry fish and plant semi-finished food products made of the minced drawn Black and Azov Sea gobies without heads treated with steam heat, with use of the plant compositions (linseed meal, wheat bran, oatmeal bran, and rye bran). The obtained experimental findings of the fatty acid composition of lipids contained in the dry fish and plant semi-finished food products made of the gobies found in the Black Sea and the Sea of Azov prove a substantial amount of essential fatty acids in such foods, in particular, omega- 3 acids. It has been established that the lipids of the dry fish and plant semi-finished products correspond to the ultimate values of bioavailability according to most of the estimated characteristics. Considering the existent scientific data on the wide range of clinico-pharmacological effects of omega-3 polyunsaturated fatty acids (antiatherogenic, cholesterol-lowering, antithrombogenic, anti-inflammatory etc.), dry fish and plant semi-finished food products may be recommended for use in the production of healthy foods.

80-86

Authors: Kalugina I., Vikul S., Novik Yu.

The article shows the necessity of healthy foods development and introduction into population`s food ration, which are enriched with scarce micronutrients, especially with iodine, to strengthen health and prevent diseases. There is a review of Laminarium chemical composition and proved the possibility of using these algae as iodine-containing ingredient to produce foodstuffs aimed to prevent iodine deficient disorders. The correlation of iodine and selenium in Laminarium algae is unique and is (1.0 : 0.7). This is that correlation what is necessary for human`s thyroid gland to provide normal functioning and optimal producing of the most important hormones – Thyroxine (T6) and Triiodothyronin (T3). While the development of pancakes with Laminarium stuffing, it was made a number of physical and chemical indicators of the stuffings compositions: humidity, active and titrated acidity. The important criteria for the stuffing formulation development was the product organoleptic estimation. It was found the optimal correlation of the formulation`s components of the Laminarium stuffing with the degree of homogenization considering. The application of modern research methods and experimental design, the study of organoleptic, physical, and chemical indicators of Laminarium and stuffing for pancakes with it allowed us to determine the optimum additive content in the stuffing and to optimize technological parameters of pancakes production. The Laminarium algae introduction in the recipe will enrich pancakes with a large number of macro-and microelements, vitamins and organic compounds. It has been found that the new product – pancakes with Laminarium stuffing characterized by high iodine content, has a high nutritional value and good consumer`s indicators. This allows to recommend it for using in preventive nutrition.

93-98

Authors: Pylypenko I., Pylypenko L., Yamborko G., Marinova I.

Potential pathogens of foodborne toxic infections – bacterial contaminants Bacillus cereus isolated from plant raw materials and food products from the Ukrainian region were investigated. When determining of the proportion of isolated bacilli from the plant samples, it was established that the epidemiologically significant microorganisms of Bacillus cereus as agents of food poisoning are the second largest. The average value of contaminated samples of Ukrainian plant raw materials and processed products with Bacillus cereus is 36.2 %. The ability of Bacillus cereus strains identified by a complex of morphological, tinctorial, cultural and biochemical properties, to produce specific emetic and enterotoxins was studied. Molecular genetic diagnosis and detection of the toxin-producing ability of isolated 42 Bacillus cereus strains showed both the possibility of their rapid identification and the presence of specific toxicity genes. Multiplex polymerase chain reaction (PCR) was carried out with specific primers to detect toxicity determined of various bacilli genes: nheA, hblD, cytK, cesВ. The distribution of toxigenic genes is significantly different among the Bacillus cereus isolates from various sources. The nheA, hblD and cytK enterotoxin genes were detected in 100, 83.3 and 61.9 % of the investigated strains of Bacillus cereus, respectively. The cesB gene encoding emetic toxin was detected in 4.8 % of strains. Molecular-genetic PCR-method confirmed that all the isolated strains belong to the Bacillus cereus group, and the ability to produce toxins can be attributed to five groups. The main toxins that produce the investigated Bacillus cereus strains were nhe and hbl enterotoxins encoded by the corresponding genes of nheA and hblD. The enterotoxic type of Bacillus cereus was predominant in Ukrainian region. Studies of domestic plant food raw materials and products have confirmed the need to improve microbiological control of product safety by introducing accelerated specific diagnostics of contaminants by molecular genetics methods.

111-118

Authors: Kryvoplias-Volodina L., Gavva A., Tokarchuk S.

In this paper, theoretical computation study of linear induction motor characteristics are considered and performed, depending on the main technical and design parameters of bag-forming machines. The object of the study is a linear induction electric motor which is part of electric drive of bag-forming machine functional systems displacement modules. Induction drive on the basis of the linear motor may be an alternative type of actuator and transport systems. The advantages of this system: the missing link of transmission of the tractive force, i.e. the simplification of the kinematic scheme; no rotating parts, hence improving reliability; for a more accurate speed control and positioning; use of the normal effort to unload the supporting rollers. In case of outage work on can be easily delivered to the desired location (without the clutch). A look at a new system of frequency regulation of the asynchronous engine with use of blocks of the correction and direct torque control. The control system supports the torque of the engine at a critical level, this is when the engine as a control object, is in an unstable state, and the control system they have to maintain this unstable state. As a research method we used the sequence of calculation of characteristics of a linear induction motor. The obtained results of theoretical computation study make it possible to choose parameter values for designing of functional displacement modules with linear induction motor. The use of transport system with electric drive in bag-forming machine on the basis of linear induction motor allows to simplify its kinematic scheme and to increase reliability indicators. The data obtained as a result of the studies can also be recommended for other technological machines and lines industrial complex.

9-15

Authors: Ostapenko V., Tkachenko O., Iukuridze E.

The artificial methods of must concentration were discussed in current study: the microwave vacuum dehy-dration, reverse osmosis and cryoextraction. The main factor of using of alternative ways is deficiently low temperatures in winter period that are necessary for freezing grapes on vine according to the classical technology. The benefits and disad-vantages of using of non-classic processes to obtain sweet musts were shown. The physical, chemical and sensory characteris-tics of wine made from grapes previously frozen by alternative and natural ways were analyzed. Indicators influencing on price of icewines and dessert wines bottle including agricultural climatic, technological and marketing factors were determined. De-tailed indicators highlight specificity of used technology and represent consumer preferences. Producers of winemaking re-gions of Argentina, New Zealand, Israel, Ukraine and Australia adhere to provisions that are inconsistent with the standards of Canada and the European countries regarding the icewine output. These instruments determine the processing of grapes and parameters reflect on parameters of the finished product.

21-25

Authors: Tregub N., Zykov A., Kaprelyants L.

The article describes the role of selenium in the humankind being. The analysis based on the published data shows that the biological synthesis is a perspective way to obtain an organic form of selenium, which can be used in dietary supplements. The ability of lactic acid bacteria (Lactobacillus acidophilus 412/307)to accumulate inorganic forms of selenium (selenites, selenates), turning them into organic forms, with purposeful trace element enrichment of culture medium is de-scribed in the article. The main organic forms of selenium, which are being used in the process of biotransformation from its inorganic forms by microorganisms, have been reorganized. The relationship between the increasing of concentrations of sodium selenite in the culture medium and the growth of biomass of lactic acid bacteria was established. It was found the de-pressing effect of increasing concentrations of sodium selenite on optical density rate. It was estabilished the optimal conditions for the maximum accumulation of selenium containing culture of lactic acid bacteria. The influence of selenium concentration on the lactic acid bacteria biomass accumulation was determined also by changing the values of optical density. Due to the obtained data, the selenium containing dietary supplement «Selenolakt» was created. The main microbiological in-dicators that characterize the quality of the obtained product are given. The content of organic form of selenium in products reaches –195 ± 1 mkg/g.

32-36

Authors: Malinka E., Beltyukova S., Cherednychenko Ie.

The article presents the results of the ascorbic acid (AA) determination with using a complex of an Tb (III) ion with ciprofloxacin (CF) as a lanthanide luminescent marker. The luminescent properties of the Tb (III)-CF com-plex in the presence of AA were studied. The excitation and luminescence spectra, triplet level of ligand, the kinetics of the luminescence decay of the Tb(III)-CF complex in the presence of AA were analyzed. The excitation spectrum of the Tb (III)- CF complex has broad bands with maxima at 302 and 355 nm that corresponding to the n→π* electronic transition in the ab-sorption spectrum of ligand. The luminesce spectra demonstrate the emission transitions arising from 5D4 energy level to 7Fj multiplet ground state. The luminescence of the Tb(III)-CF complex was found to be quenched by AA. It was established that the lifetime of the excited 5D4 state of the Tb (III) ion decreases with AA concentration increasing up to 0,25 mg/сm3. Lumi-nescence quenching of the Tb (III)-CF complex by AA follows the Stern-Volmer relationship of AA. The Stern-Volmer con-stant K is 2478 dm3/mol. The biomolecular quenching rate constant kq is 1,25∙107 dm3/mol. The effect of luminescence quenching of the Tb (III)-CF complex was used to developing the procedure for determining of AA in the dietetic additives «Asvitol» and «Ascorbic acid». The linear calibration plot for AA was obtained over the concentration range of 0,02 to 0,25 mg/сm3.

45-55

Authors: Bezusov A., Totsenko O.

This article reviews the most important factors which determine the quality of the prepared (ready-made) tomato products: the maturity of tomatoes, the growing area, the climate and technological conditions of processing, introduc-ing the innovations in the field and new technologies in production. The main focus is the impact of the factors which deter-mine the taste, smell, color and structural parameters either the tomato’s quality or tomato products processing. Above men-tioned descriptions of preservation of the product structure - one of the most important factors of new types of products which during the processing technologies need less energy and provide a better quality. The issue of reducing energy costs, minimiz-ing waste, minimizing the impact of destructive factors, the preservation of useful properties and ways of products naturalness and safety are considered. The issue of preservation of useful properties for the human organism in food processing tomato carotіnoid lycopene is as an example considered. The main content of the study is analysis of existing in the world methods of processing tomatoes to identify the latest which will allow manufacturers to reduce energy costs, waste, improve product quality and expand its range.

61-67

Authors: Pylypenko I., Pylypenko L., Ilyeva A., Yamborko G., Svirzhevskyy O.

The characteristics, basic properties, biological effect of Bacillus cereus and some food products that can be contaminated by these microorganisms are given. Classical and modern methods of determining Bacillus cereus are charac-terized. The results of the developed by us priority method for preparation of food samples, allowing to determine microbio-logical contamination without long-term accumulation of microbial cultures, are presented. The results of the accelerated indi-cation of Bacillus cereus in plant raw materials and products of its processing are presented. The method of polymerase chain reaction (PCR) confirmed the group- specificity and species-specificity of the method for determining Bacillus cereus.

73-78

Authors: Pogrebnyak A., Pogrebnyak V.

The article to determine peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. In converging polyethyleneoxide solution flow macromolecules are forced by a hydrodynamic field to rather strong stretching that causes the dynamic structure formation in solutions. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in poluyethyleneoxide solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (~ 60 % and more) stretching that causes the field restructuring. The determined regularities of macromolecules behavior in the flow under conditions of a jet-shaping head and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of «anomalously» high cutting power of water-polymer jet. The work for the first time makes it possible to explain the nature of increased water-jet cutting power with polymer additions when cutting food products. Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of food products by cutting.

10-16

Authors: Krutovyi G., Zaparenko A., Borysova A.

The mathematical toolkit created and used for the design of durable nutrition systems aimed at the prevention and therapy of the diseases caused by calcium deficiency is analyzed. In particular, these are: the complex of mathematical models of the expendable diets and methods of the ingredients content optimization in them, mathematical model of daily diets optimization, and formalizationed method of fast and light determination of a diet’s biological value. The ways for the improvement of the developed mathematical toolkit aimed at the creation of the nutrition systems with higher level of both nutrients balance and provision of daily needs in them on the basis of using unconventional floury products enriched with the deficient nutrients, functionals for balancing the connected groups of nutrients are determined, as well as the introduction of aggregated restrictions on these groups of nutrients to the models (both products and rations).

26-31

Authors: Telegenko L., Kalugina J.

In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.

37-49

Authors: Kapustyan A., Cherno N.

The problem of microelements bioavailability is highlighted and the correct ways of its solution are substantiated as a result of generalization of theoretical aspects of obtaining of the biometals chelate forms. The characteristics of the main biogenic elements, their physiological significance, electrochemical properties are presented. The main examples of the participation of biometals in various biological processes are given. The properties and the structure peculiarities of biometals coordination complexes are considered in detail. It is shown that in obtaining of biometals chelate forms, there is the mutual selectivity and the affinity of biometals and ligands. The main factors of obtaining a hard metal complex are given. Potential bioligands for obtaining bioavailable forms of microelements are detailed. Among them there are amino acids, peptides, proteins, nucleic acids, carbohydrates. The possible character of complexation depending on the nature of the bioligand is indicated. Practical examples of preparation of biometals mixed ligand complexes are given. The expediency of using metabolic products and processing of lactic acid bacteria as promising components of mixed ligand chelate complexes is substantiated. These substances contain in their composition a mass of potential donor atoms that are capable to form covalent and coordination bonds with biomethalles, and also possess high biological and immunotropic activities. The use of this system in the biocoordination compounds of the "metals of life" can provide a synergistic effect of the components, significantly to expand the range of their physiological activity and to increase the degree of assimilation by the body.

57-69

Authors: Grуnchenko N., Tyutyukova D., Pyvovarov P.

The authors summarize current understanding of the role of casein in technological processes of milk processing, consider the physical-chemical, chemical and enzymatic casein modification methods, highlight the relationship between the methods of modification of casein and its functional and technological properties, consider the basic models of the structure of casein micelles, which made it possible to predict the possibility of its structural modifications to regulate functional and technological properties. The role of calcium in colloidal stability of milk is showed. It is noted that the addition of sequestrant (sodium alginate) in fat-free milk is enhances its colloidal stability and can be used to regulate its technological properties. A model of the technological system of fat-free milk with altered functional and technological properties by modifying the structure of the casein micelle is produced, which manifests itself in improving the hydrophilicity, capacity for dissociation, uniformity of the surface charge distribution.

75-79

Authors: Kasyanov G., Davydenko T.

The information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2 ditartration for the removal of wine stone were solved. White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products.

89-95

Authors: Kepin М.

The article presents the results of an experimental study of the process of cold processing of plum cultivars «Vengerka Domashnaya» and «Vengerka Italyanskay» by using of perforated shells in the field of centrifugal forces in order to separate storage tissues (pulp) from kernel. We have used the diameters of the holes perforating and peripheral speed of the blades as major factors influencing on the processing procedure. There is discovered dependence of the intensity of the separation of pulp from the diameters of the holes and peripheral speed of the blades. According to the results of analysis of variance, there was indicated the significant influence of the circumferential speed of the blades on the separating pulp intensity as compared to hole diameters for both cultivars. The influence of structural and mechanical characteristics of the storage tissues on the choice of the optimal modes of processing was experimentally proved. The practical significance of the proposed recycling process is the ability to simplify the machine and hardware circuits due to the exclusion the thermal equipment, which in this turn will allow rational use of energy resources.