Relevance. The quality of food products in Russia and delivered to retail chains for mass consumption is currently one of the most important food safety priorities.Methods. The article contains the results of studies of nitrate content in fruit and vegetable products during 2018-2019 period, obtained from VNIITeK laboratory, comparisons were made with the permissible level of Maximum residue levels (MRL) for nitrate, which are set in Technical regulation TR TS 021/2011. Totally, 252 samples were studied, for the period from January 2018 to April 2018 inclusive 2019.Results. The nitrate content was determined by liquid chromatography. It was shown, that content of nitrate ions in fruit and vegetable products varies in a wide range, depending on the selected group, at the same time, the lowest level of nitrate is established in children 's fruit puree, the highest levels are found in tomato sauce.
The article analyzes modern technologies for storing fruit and vegetable products and presents possible options for their modernization. From this perspective, the improvement of canning technology using non-traditional methods of processing plant raw materials is an urgent task, the solution of which will allow preserving fruit and vegetable products, reduce the amount of waste and reduce the impact of vegetable processing plants on natural water bodies. Fruits and vegetables are perishable products and require special storage conditions from the moment they are available for sale to purchase by consumers. Keeping them fresh for as long as possible is quite a challenge, as some plants are able to continue maturing even after packaging and produce ethylene, which initiates certain changes in texture and color, tissue degradation. The authors pay special attention to the aspects of innovative technologies in the creation of edible films and coatings, which are currently the only type of biodegradable polymer packaging that does not require individual collection and special conditions of disposal. This is their main difference from traditional biodegradable plastics, which were originally proposed as an alternative to synthetic polymeric materials, and all were convinced that their creation once and for all will solve the problem of waste polymer packaging, which today threatens to become a global environmental disaster. At the same time, they are always more expensive than conventional plastics, in many cases can not be subjected to joint recycling; being in the deep layers of the landfill, they emit greenhouse gas methane. In addition, the raw materials for biodegradable plastics are provided by the same soil and water resources on which food is grown today (except for a very small amount of plastics produced from agricultural waste), and therefore their raw material base will always be limited. Recommendations are formulated on the organization of effective conservation of plant raw materials, intended for further processing or sale in retail and wholesale trade networks.
(online) научно практический журнал о в о щ и р о с с и и № 2 ( 4 0 ) 2 0 1 8 I S S N 2 0 7 2 -9 1 4 6 ( P r i n t )[ 76 ] УДК 635.1/. 7-027.36:579.67 DOI:10.18619/20727-027.36:579.67 DOI:10.18619/ -9146-2018 The article reflects the possibility of using the transformation of raw materials of vegetable type when using lactic acid organisms by the process of fermentation. The authors point out that such terms as salted, soaked and sauerkraut fruits and vegetables are widely used in vegetable processing technology and technical literature. In the canning industry there is a w i d e s p r e a d s a l t i n g c u c u m b e r s , t o m a t o e s , p i c k l e d cabbage and beets, pickled watermelon and apples. The contamination of fresh cucumbers with lactic acid microorganisms is on average only 3-6%, and fresh c a b b a g e f r o m 5 t o 2 0 % o f t h e t o t a l n u m b e r o f microorganisms. A significant place in the epiphytic o r m a t i o n o f s u g a r s c o n t a i n e d i n v e g e t a b l e s a n d fruits, lactic acid under the action of lactic acid bacteria, initially located on the surface of the processed raw materials. The task of the research was to study the process of directed fermentation of cabbage of white-leaved variety Slava, using strains of lactic acid m i c r o o r g a n i s m s a n d t h e i r c o n s o r t i a , t a k i n g i n t o account the degree of their mutual influence.
A BST R ACTThe presence of food additives in food products may be associated with the risk of their toxic effects on human body. Therefore, the study of approaches to testing their safety seems to be a particularly urgent task. The aim of this study was to determine the conditions for extracting food preservatives from the samples of preserved pureed vegetables for further bioassay of the extract obtained in the Allium test. Onion roots were used as a test object in this method. Two extraction methods of benzoic and sorbic acids added to pureed vegetables have been developed. Distilled water and acetone were used as extracting solutions. The extraction efficiency was evaluated on Shimadzu Prominence LC-20 liquid chromatograph (Japan) in the ultraviolet range, wavelength 235 nm (benzoic acid), 285 nm (sorbic acid). According to the results of studies using both water and acetone as extractants, the degree of preservatives extraction was approximately the same and quite high. In the quantitative calculation of the preservatives content in pureed vegetables, the value of the correction factor was 0.8. However, due to certain production characteristics of this product, i. e. the stage of cauliflower homogenization, obtaining an extract with acetone seems to be more acceptable for the Allium test conditions.
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