32 creased by an average of 6 % [1]. For example, the leader in the export of frozen berries is blueberries; over the past three years, about 17-18 thousand tons/year are exported abroad. In total, about 30,000 tons of frozen Ukrainian berries are exported to foreign markets every year. Berries are grown across all the natural and climatic zones of Ukraine. The most common among wild berries are mainly blueberries, viburnum, cranberries, sea buckthorn, dogwood. Berries quickly enter the fruiting stage (at the second, third year after planting); there
Chlorella vulgaris has a high biological value. Thanks to its unique composition, it has become one of the most popular superfoods among athletes, vegetarians and healthy lifestyle enthusiasts. Chlorella vulgaris contains high antioxidant compounds, high levels of amino acids, high quality proteins, Fe and Ca, unsaturated fatty acids and many types of vitamins including A, B2, B6, B8, B12, E and K. The use of Chlorella vulgaris in various food industries will allow enrichment of foods with vitamins , minerals, as well as increase their biological value. Chlorella vulgaris is used in food, and there are culinary recipes that include the use of algae as one of the main components of dishes. It is very nutritious, because it is saturated with amino acids in the proportions necessary for the physiological functioning of the body. A technological process has been developed for the production of emulsion sauces using Chlorella vulgaris algae, which makes it possible to obtain a product with radioprotective properties, which is necessary for people living in adverse environmental conditions. The emulsion products of the wellness direction are described - sauce "Salad" and mayonnaise sauces using microalgae Chlorella vulgaris. Experimental samples have organoleptic characteristics characteristic of this type of product. The physico-chemical characteristics of the developed mayonnaise sauces are given. Curved rheological flows of samples of mayonnaise sauces are obtained, which indicate high viscous properties of the samples. An analysis of the obtained values of the change in stability and the developed low-calorie mayonnaises shows that the value decreases during storage, but does not reach the critical ones, which is the established NTD.
One of the acute problems of our time is iodine deficiency in human nutrition, which is typical for both countries with economies in transition and economically developed ones. Today, about a third of the world's population live in conditions of natural iodine deficiency. The most common solution to iodine deficiency is salt iodization, but this can lead to excessive iodine intake. In addition, it is much healthier to eat organic iodine, which is found in large quantities in brown algae. It is the development of new types of food products using brown algae as a biologically active additive that is a new promising direction for solving the problem of insufficient iodine consumption. Taking into account the relevance of solving the problem of iodine deficiency and the constantly growing demand for fruit and berry sauces, the technology of berry sauces based on blueberries, cranberries, dogwood, sea buckthorn and viburnum with the addition of brown algae has been developed. However, the mass introduction into production and consumption of the developed sauces will make a significant contribution to solving the global problem of insufficient consumption of organic iodine, requires research to establish their compliance with the typical quality and safety indicators for these products. The physicochemical indicators of the developed berry sauces were investigated, confirming the high quality in terms of the content of soluble solids – 25.0 ... 28.5%, the mass fraction of titratable acids – 1.9%, and indicate the complete absence of mineral, vegetable and foreign substances in the product. It was found that the developed sauces with iodine-containing algal additive have high microbiological quality indicators when stored for up to 14 days, even without adding preservatives. The complete safety of the developed berry sauces was established in terms of the content of toxic elements, as well as the absence of genetically modified organisms in the finished product
The article is devoted to the analysis of the state and dynamics of scientific developments in the field of creating products for life and health, based on hydrogels from uronate polysaccharides (HUP). The article is reflected the results of the global scientific research monitoring and their changes in the field of technologies for the creation and use of HUP. The results of a retrospective analysis of existing technologies based on poorly studied in the field of food technologies uronic acids, as glucuronic, idouronic, hyaluronic were presented. The study showed, that nowadays the industry of products with their content is acquiring market traits, although it has insufficient scientific substantiation. Development segments with widely used uronate polysaccharides – pectins and alginates – according to the types of hydrogels (swollen hydrogel, cross-linked hydrogel, xerogel) were developed. The article presents examples and identified the required properties of substances intended for immobilization or encapsulation in the hydrogel matrix of uronate polysaccharides. The basic principles of uronate polysaccharides crosslinking chains in the hydrogel phase are determined. Possible methods of biologically active substances (BAS) retention in the matrix of uronate polysaccharides to reduce the risk of premature oxidation, destruction, decomposition, decomposition, evaporation were described. The search for information allowed us to identify key technological areas for the development of scientific research on the creation and use of HUP to improve people's lives and health. The archives of the world's leading publications in the field of food chemistry, biotechnology, food engineering, chemistry of new materials, food polymers and hydrocolloids were analyzed. The authors used in their work the resources of the Science Direct search system, which made it possible to determine the most promising and modern lines of development of HUP technologies and products based on them. The analysis of technologies has shown that existing innovative technologies are formed on “basic” technologies for producing solutions of high-molecular compounds under various conditions. Active modernization is carried out in the direction of creating products with immobilized biologically active substances, as well as in attempts to compose a composition with other polysaccharides and/or peptide components. The article notes that existing technologies allow developing other technologies with the help of which it is possible to expand the field of HUP application.
The world faces an unprecedented pandemic threat caused by the SARS-CoV-2 virus. The Ukrainian food industry should have a food safety management and control system during pandemics. The paper considers the general principles of food hygiene, aimed at the introduction of hygienic control at each stage of the processing chain, production and sales of food products to prevent food contamination during epidemics. The main recommendations of the WHO and the Ministry of Health of Ukraine on preventing the spread of the virus in food enterprises and ensuring food safety in the world and their implementation during a pandemic in Ukraine were considered. Attention is focused on the recommendations on the use of disinfectants for the treatment of surfaces in contact with food, effective when used against viruses. Several classes of compounds recommended for use as disinfectants have been considered, their potential toxicity and mechanism of action were given. In the article it was analyzed the main measures that are effectively used to ensure the non-proliferation of the virus in the workplaces of food enterprises, retail chains and catering establishments. The use of Internet in case of receiving orders and delivering food from retail chains and catering is one of the most promising way out of the situation during a pandemic.
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