Potravinarstvo Slovak Journal of Food Sciences
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Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach
Full text linkFood quality and safety are among the most important aspects of the food industry. The object of this study was packaging materials intended for packaging bakery products. One of the key factors for food safety is provided by packaging. The increase in food packaging materials creates a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor-quality packaging causes huge losses not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging to food is still an issue. This study presents the results of an assessment of the migration of heavy metals used in different types of food packaging in the Republic of Kazakhstan. Determination of heavy metal migration was carried out in aqueous extract by atomic absorption spectrometry. The practical value of the above research is to study the content of lead, zinc and chromium in the composition of various types of paper food packaging. The assessment of the average migration level of heavy metals following the current requirements revealed that all types of paper contain significant amounts of lead and zinc, which do not meet the requirements for paper intended for food packaging. Thus, specific samples should be considered a potential risk to human health if reused without pre-treatment as a source of recycled cellulose fibre for producing packaging used in direct contact with foodstuffs
Regional features of camel milk composition and properties in the Republic of Kazakhstan
Full text linkCamel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products
Innovative approach to the production of craft bread: A combination of tradition and innovation
Full text linkToday, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw materials of high nutritional value available for mass consumption and their effective utilisation. This underscores the urgency of identifying reserves of available food nutrients to ensure balanced nutrition for the population of Ukraine, particularly as psycho-emotional stress increases in the conditions of martial law. These studies aim to scientifically justify and develop the latest technologies for bread incorporating sprouted wheat grain, hop sourdough, pumpkin puree, milk thistle, and fermented wort concentrate, which increase nutritional value. This article investigated the physicochemical and technological properties of dietary supplements and plant raw materials, scientifically substantiated the rational concentration and parameters of the technological process for the production of functional bakery products with their use, and studied the organoleptic, physicochemical properties, and nutritional value of the developed bakery products
Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
Full text linkThe problem of providing the population with a full-fledged balanced diet is currently quite acute worldwide. Therefore, one of the main tasks is to expand the range of fortified and functional food products, including those with prebiotic effects. The article presents the results of developing fortified boiled sausages, liver pates, and chopped semi-finished products, which have high consumer properties, nutritional and biological value, organoleptic characteristics, and a balanced nutritional composition. The minimum amino acid score value for the proposed boiled sausages is 95.6%, and, for liver pate – 99.6%, for chopped semi-finished products – 88.1%. The biological value of the protein of the developed products reaches 92.8%, 87.7%, and 99.7%, respectively. This is achieved through specially selected components of animal and vegetable origin. Meat and meat-plant products were developed based on an analysis of the nutritional status of North Caucasus Federal University students. The optimal formulation was determined, and the nutrient balance of the finished products was ensured using computer modelling. Using dry milk molasses with lactulose "LactuVet-1" in the formulations of fortified meat products made it possible to increase their organoleptic characteristics and enrich them with calcium (about 150 mg per 100 g of finished product) and other minerals. The developed meat products contain lactulose, g/100 g of product: boiled sausages – 0.46, chopped semi-finished products – 0.61, liver pate – 0.76. This helped to ensure the prebiotic effect of the finished product. The proposed meat products are a source of vitamin A and calcium, contain most B vitamins, macroelements potassium and magnesium, and microelements iron and zinc. The complex of tasks to reduce the deficit of the main types of nutrients, revealed during the study, can be solved by including the developed meat products in the diet of the target group of consumers
Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
Full text linkTapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%. The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness. The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm
Probiotics in the creation of fish-based herodietic half-finished products
Full text linkFeeding is a basic need in human life. The current manuscript presents the first stage in developing of a fish semi-finished product for functional purposes in the production of commercial tilapia fish in high-tech industrial aquaculture. So, the clinical rationale for the probiotic is based on the Escherichia coli 64G strain used in the process of fish breeding for the hero dietic half-finished products manufacturing. So, a has been created to get a functional product (smoked sausage) from fresh tilapia fish grown on specialised feeds at the stage of biotechnological processing. The possibility of using the drug Enterocol as a probiotic strain of Kazakh production is being considered. Probiotics in aquaculture have been used to reduce the level of conditionally pathogenic microbiota in the organs and tissues of fish. This was achieved by Enterocol's action in reducing the organic pollution of water with fish metabolism products at a high stocking density. Probiotics used in industrial aquaculture are an excellent alternative to antibiotics. Moreover, we can get an environmentally friendly product due to probiotics, which is important in creating a healthy food strategy. In an in vivo experiment, authors proved the safety, antagonistic activity, and probiotic proprieties of the E.coli 64G strain
Upcycling agricultural byproducts into eco-friendly food packaging
Full text linkThis investigation looks at the transformative potential of upcycling agricultural waste to make ecologically friendly food packaging. Agricultural wastes, which are frequently ignored, might be valuable resources in reversing the sustainable destiny of the packaging sector. We review recent research on plant-based byproducts, including proteins, polysaccharides, lipids, pigments, and minerals, that are isolated from agricultural waste. Creating edible and (bio)degradable packaging solutions that can include biobased active components, including flavorings, antioxidants, and antimicrobials, can begin with these compounds. Utilizing plant fibers from agricultural waste reduces environmental contamination while increasing packing efficiency. The review concentrates on packaging solutions that are good for the environment, like edible coatings and films with antioxidant and antibacterial qualities and active packaging made of phenolic chemicals. These innovations, derived from various foods and agricultural waste, satisfy customer demand for premium foods with longer shelf lives. A practical way to lessen the excessive use of non-biodegradable plastics is to create edible materials, especially in light of the global push for sustainability. These formulations can enhance food packaging performance since they are made from biowastes and biopolymers. Our comprehensive research synthesizes existing knowledge to shed light on the extraction, processing, and application of agricultural byproducts in packaging materials. The broad spectrum includes regulatory systems, processing techniques, biodegradability parameters, and the properties of various byproducts. By providing an all-encompassing viewpoint, this evaluation draws attention to current achievements and indicates avenues for more research and development. It provides a roadmap for the ecologically friendly upcycling of agricultural waste into sustainable food packaging, which helps to shift the packaging industry's paradigm continuously
Prevalence and sensitivity of contagious and environmental cow mastitis-causing pathogens to antibiotics in Ukrainian farms
Full text linkMastitis is considered the most common and problematic disease, resulting in significant economic losses due to reduced milk yields, reduced quantity and quality of milk, treatment costs, and premature culling of animals. One of the traditional methods of treating mastitis in cows is using antibiotics, which leads to the emergence of polyresistant strains of microorganisms, the so-called Superbugs. The emergence of Superbugs, which are not sensitive to most existing antibiotics, is a major concern in veterinary and humane medicine. This study aimed to identify pathogens isolated from the secretion of the mammary gland of cows with mastitis to determine their spread and sensitivity to antibiotics. The samples of secretion from the udder were examined by bacteriological method. The isolates were identified by conventional methods and by the modern method – mass spectrometry (MALDI-TOF MS). The sensitivity of the bacterial isolates to antibiotics was determined by the disc diffusion method (Kirby-Bauer). The results of studies of cow mammary gland secretion samples indicate that 49.2% of the isolates are contagious, and 50.8% are environmental ones. The most common among the isolates of mastitis-causing pathogens were Streptoccocus аgalactiae – 16.9%, Streptococcus uberis – 10.9%, Staphylococcus aureus – 10.7%, E. Coli – 9.6%, Corynebacterium bovis – 7.3%, Staphylococcus haemolyticus – 4.8%, Staphylococcus chromogenes – 3.6%, Streptococcus dysgalactiae – 3.4%. Mastitis is caused by algae and yeast – 1% of all detected pathogens, respectively. According to the results of the determination of the sensitivity of isolates of mastitis-causing pathogens to antibiotics, it was found that most isolates were sensitive to Amoxicillin, Ceftiofur, and Rifampicin, and least of them – to Neomycin, Tylosin, Tilmicosin, Bacitracin
The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour
Full text linkThe article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP) research methods. The study used generally accepted methods for determining the rheological properties of the dough: the dependence of viscosity on shear stress, temperature, and rate of deformation of the dough, as well as the elasticity of finished products and physicochemical properties of the finished semi-finished product. The mass fraction of moisture was determined by drying to constant weight. The mass fraction of ash not dissolved in 10% hydrochloric acid in absolute dry matter was determined using the dry method in a muffle furnace. The mass fraction of protein was determined by the Kjeldahl method. Alkalinity was determined by the titrometric method. The mass fraction of total sugar was determined by the iodometric method. During the manufacture of WFP, cricket flour was added to 5.0-15.0%. The results of rheological parameters showed that adding CF to the dough in an amount of 15.0% significantly affected the viscosity and plasticity of the dough, which led to a decrease in volume and porosity in the finished semi-finished product. According to physicochemical parameters, it was found that with increased BC concentration, the mass fraction of protein increases (from 4.4% in conventional WFP to 62.06% with the addition of CF in the amount of 10.0%). At the same time, the mass fraction of total sugar decreases. The mass fraction of moisture in the finished semi-finished product also changes. The resiliency and elasticity of the finished products were determined by the laboratory method using the "Labor" penetrometer. According to the results of studies of resiliency and elasticity of the finished product, it was determined that the semi-finished product with the addition of 15.0% cricket flour had the lowest indicators compared to the products with the addition of 5.0% and 10.0% cricket
The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef
Full text linkThe established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemical composition, sensory physical, and technological properties of beef made of young bulls belonging to the Ukrainian black-and-white dairy breed aged 18 to 24 months, depending on the thickness of the fat on the carcass. The colour of muscle and adipose tissue, the conformation of carcasses, the development of subcutaneous fat, marbling, chemical composition, and sensory attributes of beef and broth made of it were determined in the context of different fat thicknesses on the carcass. With an increase in the thickness of subcutaneous fat, the fleshiness (conformation) of carcasses increases by 55.2% (P>0.95), the cover of carcasses with fat increases by 43.5 (P>0.99), and muscle penetration improves by 45.8% (P>0.95). With the thickening of subcutaneous fat from 0.5 to 1.1 cm or more, there is a tendency of tendons and ligaments in carcasses to increase by 53.6%, with adipose tissue increasing by 25.6%, points for the juiciness of boiled beef increasing by 20.8%, its tenderness increasing by 12.5%, and the reduction in the m. longissimus dorsi 'loin eye' area increased by 7.3%, marbling increased by 19.0%, reduction of moisture content in meat increased by 27.8%, and its boiling properties increased by 7.9%. With an increase in the thickness of subcutaneous fat in beef, there was a tendency for the reduction of its acidity (pH), the amount of dry matter, the total content of fat and minerals, deterioration of taste, aroma, residue after chewing boiled meat, flavour, and aroma, concentration, and transparency of broth made of it. The practical significance of these studies is to obtain knowledge that allows the assessment of the quality characteristics of carcasses and beef by the thickness of subcutaneous fat for their further use by producers and processing industries