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Results in Journal EUREKA: Life Sciences: 231

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Published: 1 September 2020
EUREKA: Life Sciences; doi:10.21303/2504-5695

Bogdan Putyatin, Sciprofile linkEkaterina Kunitsia, Natalia Sytnik
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 15-20; doi:10.21303/2504-5695.2020.001374

Abstract:
Development of a new generation of functional antiage cosmetics is a most important area of cosmetic industry development. An integral part of such products are biologically active substances (BAS) with essential oils, being among the sources of which. Each essential oil is characterized by a well balanced unique composition of biologically active substances. Development of new cosmetic products consists of correct selection of the required composition of components with required properties and selection of a suitable package, preserving product properties throughout its shelf life. During production of cosmetic products in aerosol package a number of issues are solved, unlike with antiage-products in form of creams in customary tubes. The degree of oxidation-reduction reactions, having negative impact on the properties of essential oils, is substantially reduced. The concentration providing for the optimum degree of evacuation and excess pressure in the packaging are essential issues. The aim of this research is to determine the degree of evacuation of the contents, excess pressure, and mass fraction of a propellant in the product test samples to find the samples of aerosol package with optimum parameters. A number of tests to determine the degree of evacuation of the contents from aerosol package, excess pressure and a mass fraction of a propellant have been performed. The greatest degree of evacuation of products was observed with mass fraction of propellant of 13.79%. Based on the results of the tests for excess pressure in aerosol packaging, it has been found, that with mass fraction of a propellant of 13.79% excess pressure is 0.4 MPa, which was taken as an optimum value. The test showed that the mass of a propellant of 16 g evacuates the product from aerosol package to the maximum extent and does not exceed the acceptable limits for excess pressure (0.2–0.6 MPa)
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Olena Dromenko, Mariana Sashnova
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 20-26; doi:10.21303/2504-5695.2020.001370

Abstract:
There have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at technological production. Heat delivery by FFREHRT is used in the set for providing heat flow distribution evenness. There has been established the optimal working space of processed raw materials by studying a temperature drop in the middle of the raw material flow and at the apparatus surface. At the width of the linear ring size of the working environment as 9.5 mm and the flow speed as 0.4 m/s there is provided the least temperature drop value as 0.7 °С. At decreasing the air gap width, the temperature drop value increases and at 5.5 mm is equal to 2 °С that favors the effectiveness decrease of the pasteurization process. According to results of comparative indices of the main composition and obtained quality of pasteurized cow milk, just the experimental sample, obtained at the probation of the offered apparatus is advantageous, comparing with a traditional. It is explained by the decrease of milk temperature processing at the expanse of double pasteurization by FFREHRT, comparing with the traditional pasteurization method. The conducted studies prove the effectiveness of constructive-technological solutions for realization of pasteurization in the set “tube in tube”: the use of two-side heating by FFREHRT that due to its technical parameters is able to take any geometric form of the working chamber and at that provides the necessary evenness of heat flow distribution. We must also note the improvement of exploitation parameters of the offered set, namely facilitation of the automatic control of temperature regulation and the absence of the steam coat and correspondent armature as in the traditional apparatus that decreases metal consumption essentially. The obtained results are urgent for using the presented invention for pasteurization of different food raw materials (milk, juice, low-alcohol beverages and so on). The use of the improved pasteurizer allows to decrease resource consumption and to improve the quality of obtained products
Gregoriy Deynichenko, Vasyl Guzenko, Dmytro Dmytrevskyi, Vitalii Chervonyi, Aleksandr Omelchenko, Dmytro Horielkov, Olga Melnik, Olha Korolenko
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 8-14; doi:10.21303/2504-5695.2020.001375

Abstract:
The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research results
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Sciprofile linkA. Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk, Mikhail Kuligin
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 34-43; doi:10.21303/2504-5695.2020.001376

Abstract:
The work is devoted to optimization modeling of an influence of pasteurization with oxygen absorbers on spoilage processes of lipids of boiled sausage products. According to the results, the influence on changes of peroxide and acid numbers of lipids of small sausages, pasteurized at presence of an oxygen absorber, has been mathematically prognosticated. At mathematical modeling, mathematic packages MathCad and «Data analysis» (ЕТ) MSExcel were used. The experiment was planned according to the plan of full factorial experiment. The dependence as to the influence of the recipe composition of sausage products at their storage on peroxide and acid number values has been revealed. The conducted modeling allows to state the adequacy of obtained regressive equations. The obtained empirical dependencies allow to prognosticate a storage term of boiled sausages products, pasteurized with elements of active package at using protecting barrier multi-layer polymeric materials. The optimization modeling was conducted by structuring a mathematical model as an analytic expression that reflects the connection of factor signs with a parametric index. The obtained response functions are adequate and have a high correspondence to real experimental data. Storage terms were substantiated for small sausages, which recipe included beef, pork, poultry meat and also food emulsions, based on animal proteins. The process of repeated pasteurization was conducted at temperature 85–90 °С during 15–20 minutes
Yana Biletska, Galina Dyukareva, Natalia Danko
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 3-7; doi:10.21303/2504-5695.2020.001371

Abstract:
The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis. One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established. It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered. Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated. Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organism
Galyna Polischuk, Nataliia Breus, Oxana Kochubey-Litvinenko, Tetiana Osmak, Tetiana Semko, Marina Borova
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 44-52; doi:10.21303/2504-5695.2020.001378

Abstract:
The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology
Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 26-33; doi:10.21303/2504-5695.2020.001381

Abstract:
It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises
Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu
Published: 31 July 2020
EUREKA: Life Sciences, Volume 4, pp 53-58; doi:10.21303/2504-5695.2020.001379

Abstract:
For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” included: buckwheat flour, reed sugar, creamy butter, dry skimmed milk and sea-buckthorn oil, lemongrass powder. Rice flour, coco sugar, dry coco milk, lemongrass powder were added to the composition of waffles “Coco pressure”. A control sample is waffles “Artek”, produced by the traditional recipe. The main difference between the offered samples is in fact that the new waffles are produced of organic raw materials only and contain non-traditional ones in their composition. Wheat flour, lipid base and sugar are replaced in the samples. This paper offers a qualimetric assessment scale for waffles quality and presents assessment results
Published: 31 May 2020
EUREKA: Life Sciences, Volume 3, pp 18-25; doi:10.21303/2504-5695.2020.001321

Abstract:
The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice
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