Food systems (E-Journal) / Пищевые системы
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Получение и применение микропартикулята сывороточных белков в технологии производства сметаны
Get PDFOne of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate and its use in the sour cream production technology. Cheese whey, whey protein microparticulate and sour cream were used as the objects of the research. The microparticulate production technology included purification of cheese whey from casein and fat, ultrafiltration, thermomechanical treatment. The composition of the objects of the research, their physico-chemical properties were determined according to the Russian standards. During investigations, the bifidogenic properties of the microparticulate, its high antioxidant activity, water- and fat-binding capacities as well as emulsifying capacity were confirmed. The data about an effect of the microparticulate on the physico-chemical and biochemical processes in sour cream production are presented. Addition of the microparticulate stimulated lactose fermentation, influenced sour cream consistency increasing product viscosity and reducing syneresis. The recommended dose of the microparticulate in the sour cream composition was 15%. Quality indicators of sour cream corresponded to the requirements of the normative documentation. Addition of the microparticulate imparted more pronounced aroma to the product. Higher content of lactic acid microorganisms was observed in the finished product compared to the control sample. The prebiotic properties of the microparticulate improved viability of starter cultures during storage. Formation of free fatty acids in the experimental sample during storage was more intensive compared to the control, while fat oxidation was less pronounced. The use of the whey protein microparticulate in sour cream production is characterized by many advantages: it allows achieving an increase in the effectiveness of milk processing, facilitates sustainability, production profitability, improves finished product quality.Одним из перспективных направлений реализации ценного белкового кластера молочной сыворотки является получение микропартикулята сывороточных белков. Цель работы — модификация белкового кластера молочной сыворотки для получения микропартикулята сывороточных белков и реализации его в технологии производства сметаны. В качестве объектов исследования рассматривали подсырную сыворотку, микропартикулят сывороточных белков, а также сметану. Технология получения микропартикулята включала очистку подсырной сыворотки от казеина и жира, ультрафильтрацию, термомеханическую обработку. Показатели состава объектов исследования, их физико-химические свойства определяли в соответствии с российскими стандартами. В ходе работы подтверждены бифидогенные свойства микропартикулята, его высокая антиоксидантная активность, водо-, жиросвязывающая и эмульгирующая способности. Представлены сведения о влиянии микропартикулята на физико-химические и биохимические процессы при производстве сметаны. Внесение микропартикулята стимулировало сбраживание лактозы, оказывало влияние на консистенцию сметаны, повышая вязкость продукта и снижая синерезис. Рекомендуемая доля микропартикулята в составе сметаны составила 15%. Качественные показатели сметаны отвечали требованиям нормативной документации. Внесение микропартикулята придавало продукту более выраженный аромат. В готовом продукте было отмечено более высокое содержание молочнокислых микроорганизмов, чем в контрольном образце. Пребиотические свойства микропартикулята улучшали выживаемость микрофлоры заквасочных культур при хранении. Образование свободных жирных кислот опытного образца в процессе хранения происходило более интенсивно, чем в контроле, в то время как окисление жира было менее выраженным. Применение микропартикулята сывороточных белков в производстве сметаны характеризуется многочисленными преимуществами: позволяет добиться повышения эффективности переработки молока, способствует экологичности, рентабельности производства, улучшает качество готового продукта
CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES
Get PDFThe review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted
IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE
Get PDFThe aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition
PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP
Get PDFThe purpose of the work is to study the enzymatic hydrolysis of inulin-containing syrups of various purification degrees from chicory chips in the production of oligofructose to be used in dietary, diabetic and health-preventive nutrition products. It has been determined that ion exchange purification of the syrup is necessary for hydrolysis. Individual stages of ion-exchange purification are specified using a two-stage scheme: К1-А1-К2-А2 and an additional stage on the “Macronet” sorbent MN200 to stabilize pH and remove bitterness taste. Requirements for the quality of syrup for hydrolysis have been developed: pH value — 4.5–5.0; chromaticity — not more than 0.5 units opt. den.; ash — not more than 0.2%; protein — 0.5%; no bitterness taste. Optimal conditions for hydrolysis of inulin-containing syrup have been established using Novozim 960 endoinulinase (Denmark): temperature — 55–58 °C; pH — 4.7–5.2; DS (dry substance) — 19%; preparation dosage — 0.4 units. INU/g of syrup DS; time 20–24 h. A sample of oligofructose syrup was obtained using the preparation “Novozim 960.” The carbohydrate composition of oligofructose after the inulin hydrolysis was determined: fructooligosaccharides (FOS) — 70.12%; oligofructosides — 24.79%; disaccharides — 2.11%; fructose — 2.98%. Requirements for carbohydrate composition of oligofructose obtained by enzymatic hydrolysis of inulin-containing syrup have been developed: sum total of FOS and oligosaccharides — not less than 93%, sum total of di- and monosaccharides — not more than 7%
THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR
Get PDFIn this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process
THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
Get PDFThe effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life
CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING
Get PDFUsing the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the «yellowness» indicator and the color characteristic in the blue part of the spectrum, were determined. The semolina color was also evaluated by the Konica Minolta CR-410 colorimeter. It is established that the «yellowness» indicator and the color characteristic in the blue part of the spectrum did not change within the first 5 to 6 days after grinding. The change of these indicators for all the samples is observed in the period from 6 to 20 days after grinding, there with the «yellowness» indicator decreased by 25 to 40 relative units, the color characteristic in the blue part of the spectrum increased on average by 133,75 relative units. Over the next three months, there was no change of color (by both indicators). In the course of experimental work the optical properties change depending upon carotenoids content of flour (semolina) during its ripening was shown. The correlation dependence between the «yellowness» indicator of flour (semolina) and its carotenoids content is characterized by a high approximation coefficient. The dependence of the color characteristic of flour in the blue part of the spectrum on the content of carotenoids is characterized by an approximation coefficient equal to 0.9358, and is described as a polynomial equation. It shows, that with a low carotenoid content, the considered indicator is higher by an average of 1100 relative units compared to the color of samples with a carotenoid content from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest carotenoids content remained practically the same. During 78 days of storage, there was no significant change of color characteristics of the industrial flour samples, studied from the eleventh day after grinding — 5–8 times higher than the average repeatability of the measurement results.Using the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the «yellowness» indicator and the color characteristic in the blue part of the spectrum, were determined. The semolina color was also evaluated by the Konica Minolta CR-410 colorimeter. It is established that the «yellowness» indicator and the color characteristic in the blue part of the spectrum did not change within the first 5 to 6 days after grinding. The change of these indicators for all the samples is observed in the period from 6 to 20 days after grinding, there with the «yellowness» indicator decreased by 25 to 40 relative units, the color characteristic in the blue part of the spectrum increased on average by 133,75 relative units. Over the next three months, there was no change of color (by both indicators). In the course of experimental work the optical properties change depending upon carotenoids content of flour (semolina) during its ripening was shown. The correlation dependence between the «yellowness» indicator of flour (semolina) and its carotenoids content is characterized by a high approximation coefficient. The dependence of the color characteristic of flour in the blue part of the spectrum on the content of carotenoids is characterized by an approximation coefficient equal to 0.9358, and is described as a polynomial equation. It shows, that with a low carotenoid content, the considered indicator is higher by an average of 1100 relative units compared to the color of samples with a carotenoid content from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest carotenoids content remained practically the same. During 78 days of storage, there was no significant change of color characteristics of the industrial flour samples, studied from the eleventh day after grinding — 5–8 times higher than the average repeatability of the measurement results
INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES
Get PDFOne of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry
FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS
Get PDFThe aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their functional properties was found using laser light scattering (static, dynamic, electrophoretic) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids against oxidation and degradation, a high solubility in an aqueous medium and the clean label.The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their functional properties was found using laser light scattering (static, dynamic, electrophoretic) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids against oxidation and degradation, a high solubility in an aqueous medium and the clean label
ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW
Get PDFResistance of stored grain pests to phosphine is a problem that is being treated in many countries of the world. This is due to the fact that this fumigant is the most widely used in the world. The review shows the resistance of a number of major pests to phosphine from the initial to the high degree of resistance due to its importance for practical use in the protection of stored grain. The analysis of the search and use of alternative fumigants has been given, the reasons for their refusal to use them have been formulated. The causes of the emergence of resistant insect populations at high concentrations of phosphine are described and measures to overcome resistance are proposed. It is shown that this circumstance leads to inefficiency of the application of existing fumigation regulations by phosphine in warehouses and elevators, in metal silos, in wagons on the way, in the holds of small-ton and large-capacity vessels in the voyage. It is concluded that only a comprehensive approach to research to identify the causes of the emergence of resistance of stored product pests to phosphine will help to avoid the abandonment of the use of phosphine in Russia and other countries. This circumstance will avoid large losses in the grain industry.Resistance of stored grain pests to phosphine is a problem that is being treated in many countries of the world. This is due to the fact that this fumigant is the most widely used in the world. The review shows the resistance of a number of major pests to phosphine from the initial to the high degree of resistance due to its importance for practical use in the protection of stored grain. The analysis of the search and use of alternative fumigants has been given, the reasons for their refusal to use them have been formulated. The causes of the emergence of resistant insect populations at high concentrations of phosphine are described and measures to overcome resistance are proposed. It is shown that this circumstance leads to inefficiency of the application of existing fumigation regulations by phosphine in warehouses and elevators, in metal silos, in wagons on the way, in the holds of small-ton and large-capacity vessels in the voyage. It is concluded that only a comprehensive approach to research to identify the causes of the emergence of resistance of stored product pests to phosphine will help to avoid the abandonment of the use of phosphine in Russia and other countries. This circumstance will avoid large losses in the grain industry