Volume 7, Nº 4 (2024)
- Ano: 2024
- Artigos: 16
- URL: https://journal-vniispk.ru/2618-9771/issue/view/20786
- DOI: https://doi.org/10.21323/2618-9771-2024-7-4
Edição completa
Articles
Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation
Resumo
508-514
Xanthan gum: Secondary raw materials for biosynthesis, isolation and application
Resumo
The inevitable consequence of population growth is the development of agriculture and food production, which in turn has an impact on the volumes of secondary raw materials production. The processing of these materials can present significant challenges. One of the most effective solutions to this problem is the use of microbiological synthesis to create products with high added value. A notable example is xanthan gum, a biopolymer that has been utilized in a multitude of industries, including food, oil, pharmaceutical, and medicine. The value of xanthan gum is contingent upon its distinctive physicochemical properties, particularly its capacity to enhance the viscosity of solutions. The process of obtaining xanthan gum is conducted through the fermentation of liquid high-carbon media. The primary producer is the bacterium Xanthomonas campestris , a phytopathogen of cruciferous plants, which converts carbohydrates into a biopolymer of commercial value. This literature review examines several topics related to xanthan gum and its synthesis by X. campestris , with particular attention paid to the success of obtaining the target product using food production waste and secondary agricultural raw materials.
515-522
Overview of instrumental methods used in the field of food analysis
Resumo
523-534
Methods of extraction, separation and identification of cyclic peptides from flaxseed (Linum usitatissimum L.): A review
Resumo
535-542
Predicting composition of a functional food product using computer simulation
Resumo
543-550
Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake
Resumo
551-559
Proteomic methods for separation and identification of milk proteins
Resumo
560-567
Assessment of the prospects of using chelated forms of zinc to create new types of food products
Resumo
568-574
Influence of storage duration on the amount of iodine in food ingredients
Resumo
575-584
Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities
Resumo
The quality of nutrition in correctional facilities plays a crucial role in the health of incarcerated individuals. This review investigates dietary patterns within these institutions, examining their nutritional adequacy and compliance with established guidelines. The review aims to assess the nutritional content of meals provided in correctional settings and their impact on inmate health. A systematic literature review was conducted, analyzing studies that evaluate meal composition, adherence to nutritional standards, and associated health outcomes for inmates. Data was synthesized from diverse correctional facilities to highlight common trends and disparities. Findings reveal pervasive nutritional deficiencies across correctional facilities. Many meals lack adequate fresh fruits, vegetables, and whole grains, relying heavily on processed foods high in sodium and sugar. Such imbalances can lead to significant health issues, including obesity, hypertension, and metabolic disorders among the incarcerated population. The review also highlights disparities based on facility types, geographic locations, and budgetary constraints, which influence the nutritional quality of meals. Addressing the nutritional deficiencies in correctional facilities is imperative for improving inmate health and facilitating rehabilitation. Implementing comprehensive meal planning, increasing access to fresh produce, and ensuring adherence to nutritional standards can enhance the dietary landscape in these settings. Future research should focus on effective interventions and policies aimed at improving nutritional offerings to support the health and well-being of incarcerated individuals.
585-589
Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods
Resumo
590-597
Effectiveness assessment of the bifidobacteria encapsulation when enriching juice-containing beverages with probiotics
Resumo
598-604
Laser irradiation and pomegranate peel for preservation of the strawberry quality
Resumo
The present study is aimed to explore the influence of laser irradiation and coating with chitosan and pomegranate peel extract on the physico-chemical properties, weight loss, firmness, functional, microbiological, color, and sensory characteristics of strawberry for fifteen days of cold storage. Four treatments of strawberry were conducted with laser irradiation for 6 min. The second, third, and fourth groups were coated with chitosan, pomegranate peel extract (PPE), and mixture of chitosan and PPE at ratio 1:1. Compared to untreated strawberries, the exposure to laser radiation decreased the weight loss of strawberries by 43.44%. Also, the laser irradiation reduced the negative effect of storage on the total phenolic content, anthocyanin, ascorbic acid, and antioxidant ability of strawberry. The exposure of strawberry to laser irradiation reduced the counts of fungi and psychrotrophic bacteria and provided the positive effect on the color and sensory attributes. The coating with PPE and chitosan enhanced the positive effect of laser irradiation on the functional and quality properties of strawberry during its cold storage. It can be concluded that laser irradiation and coating with PPE may be applied as novel techniques for the preservation of strawberry properties during its storage period.
605-611
Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review
Resumo
Flat bread is considered a staple food worldwide and especially balady bread in Egypt and the Middle East region. The most common flat bread types produced all over the world, contents, used leavening agents, properties, and countries were reviewed. Also, balady bread ingredients, formula, preparation, dough rheology, baking conditions, as well as physical characteristics, color attributes, sensory evaluation, and freshness or staling retardation of loaves were presented. Flat bread (balady bread) is processed from attened dough of wheat our, sodium chloride, water, and yeast and is often served freshly baked and produced in both bakeries and homes. The main features of a balady bread oven, such as composition, construction, dimensions, fuels, emissions, and its effect on the environment and energy consumption, were also mentioned. The common specifications and general design of a balady bread industry oven in Egypt on a commercial scale were presented as follows: Oven length could be more or less than 600 cm depending on available space in the baking building. Also, oven width could be more or less than 90 cm, depending on the needed productivity of bread per hour. To “keep the environment, minimize heat losses, maximize quantity and quality of production, and assure economic visibility,” the determination of oven dimensions, selecting construction materials and transmission systems must be done by oven designers using the oven general model.
612-619
Improvement and quality evaluation of rutab date paste fortified with wheat germ
Resumo
This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample.
620-626
The potential of rice bran (Oryza sativa) nutritional components as a functional food for healthy consumption: A review
Resumo
Indonesia produced 56.54 million tons of paddy ( Oryza sativa) dried grain in 2018, with rising demand leading to increased production of by-products such as rice bran. Rice bran, a nutrient-rich by-product, contains high levels of dietary fiber and bioactive compounds with notable anti-cholesterol and anti-diabetic properties. Numerous in vitro and in vivo studies highlight the antioxidant capabilities of rice bran, mainly due to tocopherol, γ-oryzanol, and β-carotene, which function as primary and secondary antioxidants. Effective extraction and fractionation techniques can isolate these antioxidants from rice bran. Cultivation practices significantly impact the nutritional composition of rice bran. The nitrate reductase enzyme (NRA) test can assess growth conditions, which may reflect metabolic activity in paddy plants. Enhanced dietary fiber components (hemicellulose, cellulose, and lignin) and niacin levels make rice bran a promising alternative nutrient source in Indonesia, where unhealthy lifestyles are prevalent. With Indonesia’s significant rice production and bran demand, processed rice bran products hold substantial potential as functional foods for routine consumption, promoting a healthier diet and aiding in prevention of degenerative diseases.
627-633

