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1

FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

100%

Shestopalova I. A., Kolodyaznaya V. S., Kiprushkina E. I., Kuprina E. E., Petrova V. A., Rogozina E. A., Danko V. O.

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vol. 23

170 - 178

EN

This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.

2

DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

100%

Kuprina E. E., Yakkola A. N., Manuylov A. N., Kabysh O., Zhirkova M. G., Zhernyakova A. V., Shmelkova M. A., Vitalyevich T. S., Stepanov A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2020

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vol. 25

124 - 131

EN

Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.

3

DEVELOPMENT OF A COLOURIMETRIC METHOD FOR QUALITY CONTROL OF SAUSAGE PRODUCTS PRODUCED USING CHITINOUS FOOD ADDITIVES

100%

Murashеv S. V., Elena A. Gorlach E. A. G., Chertov A. N., Gorbunova E. V., Kiprushkina E. I.

Progress on Chemistry and Application of Chitin and its Derivatives

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2020

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vol. 25

151 - 163

EN

A crucial technological task that must be solved in the production of sausage products is to stabilize the product’s red colour. In this paper, we propose a scheme to determine the most significant parameters of the quality of dry-cured sausages by their colour characteristics. For this purpose, colour digital images were obtained, which were further processed using two classical colour representation systems: RGB and xyY. We monitored changes in pH and the ratio of water to dry matter in meat products. These crucial sausage properties were changed by introducing chitin-containing supplements into their recipes, which allowed us to solve two tasks simultaneously. The first comprises, as already mentioned, changing the properties of sausages to obtain correlations with colour characteristics. The second is to enrich meat products with chitin complex for preventive purposes to improve people’s nutrition. The construction of correlation dependencies using each coordinate separately in two colour systems showed that each system (RGB and xyY) has one colour channel with a maximum correlation coefficient. This is due to the colour features of sausages, which can be represented to the greatest extent with the help of only one colour coordinate in the considered colour representation systems (RGB and xyY). Using these colour coordinates will allow one to achieve maximum measurement accuracy. Thus, two tasks are being solved: the enrichment of food with dietary supplement and the development of a method to control their content.

4

Physicochemical and microbiological analysis of canned and bottled fruit juices sold in Owerri Metropolis

100%

Chukwuemeka I. S., Chukwuebuka I. F.

World News of Natural Sciences

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2017

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vol. 14

97-105

EN

This study was designed to investigate the physiochemical and microbiological analysis of canned and bottled fruit juices sold in Owerri metropolis. The samples were subjected to standard microbiological analysis and physiochemical parameters. The titratable acidity of the fruit juice samples ranged from 0.15% to 0.31%, while the ash content of all the samples varied from 0.32% to 0.63%. The total solid of all the samples was from 4.10% to 12.25%. The moisture content of the samples ranged from 2.32% to 4.81% and the pH was from 3.0 to 4.01. The total bacteria count (CFU/ml) of all the fruit juice samples showed to be from 1.1×102 to 4.1×102. Finally, the total fungi count (CFU/ml) varied from 0.0×102 to 1.2×102. Bacteria isolates from the samples includes Bacillus sp. (34.7%), followed by Enterococcus sp. (17.3%), Aspergillus sp. (21.7%) and Lactobacillus sp. (26.0%). Fungi isolates were identified as Penicillum sp. and Saccharomyces sp. The Standard Organization of Nigeria and NAFDAC should define more specifically the quality control standards of locally manufactured commercial juices, stating clearly the minimum and tolerable numbers and types of microorganisms.

5

ASSESSMENT OF DIETARY INTAKE AND ANTHROPOMETRIC PARAMETERS AMONG RUGBY UNION PLAYERS

100%

Żyła K., Stachura J., Różańska D.

Central European Journal of Sport Sciences and Medicine

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2014

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vol. 8

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issue 4

35-46

EN

The purpose of this study was to evaluate the energy, macronutrient an selected micronutrient intake of second league Rugby Union players and to assess the anthropometric characteristic of this group. Players (n = 44) were divided into forwards (n = 20) and backs (n = 24), who differed significantly in weight (92.6 vs 80.8 kg), BMI (28.6 vs 24.5 kg/m2) and percentage of body fat (22.0 vs 13.3%). The dietary intake was assessed using 3-day dietary recalls. There were no significant differences in dietary intake related to player position. Athletes reported a mean daily energy intake of 3613.4 ±942.6 kcal (carbohydrates 41.4%, protein 17.8%, fats 39.3%). The mean intake of carbohydrates and protein were on a level of 4.8 and 1.9 g/kg of body weight/day, respectively. Although the mean daily intake of minerals and vitamins met recommendations, some players did not reach the requirements, especially for potassium (61.4%) and vitamin C (22.7%). The differences in body compositions of the players suggest differences in the type of training and the specificity of the player’s position. These improper proportions of dietary nutrients within the study group may decrease opportunities to achieve optimum results during matches.

6

PERSPECTIVE FOR THE USE OF CHITIN MINERAL FOOD ADDITIVES IN THE TECHNOLOGY OF HARD-SMOKED SAUSAGES

100%

Kuprina E. E., Murashev S. V., Gorlach E. A., Abramzon V. V., Demidov P. I., Grishina E. S., Kostyleva A. K., Treydenfeld D. S.

Progress on Chemistry and Application of Chitin and its Derivatives

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2019

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vol. 24

96 - 105

EN

The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.

7

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

100%

Kolodyaznaya V. S., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Rumiantceva O. N., Albulov A. I., Rogozina E. A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2019

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vol. 24

75 - 83

EN

This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.

8

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

100%

Kolodyaznaya V. S., Burova T. E., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Filippov V. I., Klementiev D. A., Kostyuk V. A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2020

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vol. 25

111 - 123

EN

This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.

9

A Review on the Role of Selected Functional Foods in Obesity Management

100%

Evbuomwan S. A., Omotosho O. E.

World News of Natural Sciences

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2022

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vol. 40

1-12

EN

Obesity is a foremost but preventable cause of deaths globally. It is a significant risk factor for the development of cardiovascular diseases, particularly heart failure, and diabetes. Natural products such as some foods, fruits, medicinal plants have been known to be functional in the management of Obesity. This article is aimed at reviewing the weight loss and anti-obesity potentials of Ginger (Zingiber officinale), Avocado (Persea americana) and Green Tea (Epigallocatechin gallate, EGCG). Google Scholar, PubMed, NCBI and Elsevier databases were searched from 2004 to 2020 using specific keywords. Searching was restricted to English language. Seventeen articles (Eleven human studies and six animal studies) were included in this review. Majority of the research papers that were considered in this review supported the weight loss and anti-obesity potentials of these natural products in obese human and animal subjects by lowering most of the clinical markers of obesity. Some of the anti-obesity mechanisms proposed by the authors include suppression of lipogenesis, inhibition of ghrelin secretion, e.t.c. This article also established the need for future trials.

10

Level of Favorability of Dumplings With The Addition of Tuna Fish (Thunnus sp.) Flour

100%

Junianto J., Wibisono G., Tia N., Malik N., Azhar N. N., Savitri V. A.

World News of Natural Sciences

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2023

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vol. 49

147-155

EN

This research aims to determine the appropriate level of addition of fish meat meal in the formulation of making dumplings so that the most preferred product is obtained. The research method used was experimental with 4 treatments, namely the level of tuna meat meal addition of 0% (no addition, as control), 5%, 7.5% and 10% of the total wheat flour + tapioca used in making dumplings. The process of making dumplings consists of four stages, namely mixing ingredients, kneading, molding, and frying. Variable observations were made on the level of color, aroma, texture, and taste of the biscuits. The test of the level of favorability was carried out by hedonic test with the following scale: very dislike (1), dislike (3), neutral (5), like (7), and very like (9). The panelists used were 15 semi-trained panelists. Data obtained from the results of organoleptic testing of dumplings from various treatments of the level of tuna meat flour addition were analyzed descriptively comparative. Based on the research that has been done, it can be concluded that the level of organoleptic liking both appearance, aroma, texture, and taste of the most preferred dumplings is obtained from the level of addition of 0% tuna meat flour, namely without addition, but the value of the level of liking is almost the same as the level of addition of 5% tuna meat flour. The average values of color, aroma, texture, and taste of dumplings from the 0% addition level are 7.67; 6.33; 7.00 and 7.80, respectively; while from the 5% tuna meat flour addition level are 7.40; 5.93; 5.80 and 7.40, respectively.

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Extraction of Nigerian Beef Tallow by Wet Rendering Process and its Characterization

100%

Chizoo C., Ume C. S., Esonye M. C., Okafor V. N., Ofoefule A. U.

World News of Natural Sciences

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2017

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vol. 15

129-138

EN

Nigeria has relied for several decades on the importation of tallow fat for her industries despite its inconsistency in availability and price in the market The above challenges and the recent soaring value of Dollars to Naira have made it highly necessary for Nigeria to consider the quantum of about 9 tonnes/day of tallow fat sent down the drain in each Nigerian slaughterhouse. Therefore, this research work has investigated the Physico-chemical quality of Nigerian beef tallow fat obtained by wet rendering of slaughterhouse waste from Obosi in Anambra State of Nigeria. It was analyzed using AOAC procedures (1990, 1993). The slaughter waste gave 15% yield of tallow fat with 199.5 mg/gkOH, 0.40%, 2.05% of saponification value, unsaponifable matter and Free Fatty Acid (FFA), respectively. The Gas Chromatography (GC) revealed the following fatty acids: 46.65% stearic acid, followed by 41.33% palmitic acid and 9.0% oleic acid. The results were found to be agreement with ISO and CODEX-STAN 211(1999) standards. To this end, the quality and usefulness of Nigerian beef tallow has been validated. Hence, investment in this area would help reposition Nigerian slaughterhouse waste matter control strategy, economy and industry.

12

Quality Evaluation of Different Branded Tea Sold in Nigeria

100%

Onyeneke E. N.

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vol. 39

61-75

EN

In this study, the proximate, mineral, anti-nutrient content and sensory evaluation of the tea brands sold in Nigeria were evaluated. Fours brands including Lipton tea (LPT), Anti Malaria Tea (AMT), Green Tea (GRT) and Eternal slimming tea (SLM) and lemon grass tea (LEM) as control were studied. The official methods of Analysis of Association of Analytical Chemists were adopted for the analysis. Results for proximate showed that GRT showed significant difference (P>0.05) Moisture content (5.99 %) while SLM had significant low value p≤0.05 (4.85 %) compared to LEM (control) (5.12). The Protein content of the tea samples was discovered in traces having SLM as the highest (0.46 %). The crude fat as ether extract of the samples ranged between LPT (3.18) as the highest (3.18 %). SLM appeared to have high (6.08) value in Ash and GRT lowest value. LEM (control) had a high (88.58 %) value in Carbohydrate compared to the other tea brands with LPT as the lowest (86.03 %) value. The results of the mineral analysis showed that LEM has the highest (28.31 mg/kg, 85.96 mg/kg and 18.31 mg/kg) for calcium and potassium content respectively SLM had the highest (7.35 mg/kg) value for Magnesium. Antinutrient results showed that all teas brands had traces of alkaloid at various values ranging from GRT (0.15 mg/kg) to SLM (0.01 mg/kg). Phytate and oxalate was not detected at all in GRT and was discovered in traces the other tea brands. The average taste scores of tea samples ranged from 6.60-5.30 with highest (6.75) taste scores assigned to sample LPT while lowest (4.95) taste scores were observed in sample AMT. The four tea brands evaluated in this study are nutritionally valuable, including the natural extract of lemon grass which contains zinc, which helps boost the immune system and acts as an antioxidant that protects the body. The content of this tea brands and lemon grass are also safe.

13

Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup

100%

Karimah Q. A., Junianto J., Liviawaty E., Pratama R. I.

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vol. 26

146-156

EN

Bonylip barb is an Indonesian endemic fish that has not been widely used. One potential application is the addition of bonylip barb fish meat to cream soup products. Cream soup is a thick soup that has a cloudy color due to the addition of milk and holds the prominent aroma and taste of milk. This study aims to determine the amount of bonylip barb fish meat that can be added in to produce the most preferred cream soup. Research on bonylip barb fish cream soup creation was carried out at the Fisheries Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University. The study was conducted in May-June 2019. The method used was experimental with 4 treatments of bonylip barb fish addition, namely 0%, 10%, 20%, and 30% of dry weight. Organoleptic tests were carried out by 20 semi-trained panellists. The variables observed were organoleptic color, aroma, taste and texture. The results showed that 30% addition of bonylip barb fish produced the most preferred cream soup product. This had a color hedonic mean value of 6.7; aroma 6.5; taste 7.3; and texture 6.8.

14

RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

100%

Kuprina E. E., Kiprushkina E. I., Shestopalova I. A., Yakkola A. N., Manuylov A. N., Odegova N. V., Shcherbakova E. E., Mushits A. I.

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EN

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

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FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

DEVELOPMENT OF A COLOURIMETRIC METHOD FOR QUALITY CONTROL OF SAUSAGE PRODUCTS PRODUCED USING CHITINOUS FOOD ADDITIVES

Physicochemical and microbiological analysis of canned and bottled fruit juices sold in Owerri Metropolis

ASSESSMENT OF DIETARY INTAKE AND ANTHROPOMETRIC PARAMETERS AMONG RUGBY UNION PLAYERS

PERSPECTIVE FOR THE USE OF CHITIN MINERAL FOOD ADDITIVES IN THE TECHNOLOGY OF HARD-SMOKED SAUSAGES

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

A Review on the Role of Selected Functional Foods in Obesity Management

Level of Favorability of Dumplings With The Addition of Tuna Fish (Thunnus sp.) Flour

Extraction of Nigerian Beef Tallow by Wet Rendering Process and its Characterization

Quality Evaluation of Different Branded Tea Sold in Nigeria

Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup

RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH