This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
The xylose-assimilating capacity of yeast Pachysolen tannophilus to utilize sugars in spent sulphite liquor samples (pulp mill waste) with a different concentration of hexoses and pentoses was studied. The consumption of hexoses (D-glucose, D-mannose, D-galactose) and pentose (D-xylose) in such substrates reached 90.0-97.5% and 49.12-67.45%, respectively. The ethanol production from sugars in spent sulphite liquor by different strains of the yeast P. tannophilus was demonstrated. The maximum specific rate and ethanol yield reached 9.32-11.45 g l-1 and 0.28-0.37 g g sugars-1, respectively. Thus, the principle possibility of using xylose-assimilating P. tannophilus yeast to obtain bioethanol from sulfite liquor with a different ratio of hexoses and pentoses was proved. According to theoretical calculations, this method will provide up to 42.6 liters of ethanol from 100 kg of sulfite liquor containing 55.6% D-xylose, 24.7% D-glucose, 8.7% D-mannose, 7.6% D-galactose, 3.7% L-arabinose. A future-oriented perspective on bioethanol production from pulp and paper industry wastes by the yeast P. tannophilus is considered.
Stinging nettle (Urtica dioica L.) is one fantastic plant widely used in folk medicine, pharmacy, cosmetics, and food. This plant’s popularity may be explained by its chemical composition, containing a wide range of compounds significant for human health and diet. This study aimed to investigate extracts of exhausted stinging nettle leaves after supercritical fluid extraction obtained using ultrasound and microwave techniques. Extracts were analyzed to obtain insight into the chemical composition and biological activity. These extracts were shown to be more potent than those of previously untreated leaves. The principal component analysis was applied as a pattern recognition tool to visualize the antioxidant capacity and cytotoxic activity of extract obtained from exhausted stinging nettle leaves. An artificial neural network model is presented for the prediction of the antioxidant activity of samples according to polyphenolic profile data, showing a suitable anticipation property (the r2 value during the training cycle for output variables was 0.999).
The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.
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