Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method.

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method.

Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used.

Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3-4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown.

[Study of the sorptiondesorption of ecdysterone (20 E) as part of adaptogenic compositions with inulin and functional food ingredients based on spinach and quinoa].

The main principle in the enrichment of food with minor bioactive compounds is the prediction and evaluation of possible chemical interactions of the components included in the matrix of the food. These interactions have a impact on the bioavailability of minor bioactive compounds. In our work, we studied the processes of sorption and desorption (release), the main processes affecting the bioavailability of the minor bioactive compound ecdysterone (20 E) in the composition of functional food ingredients obtained from spinach leaves (FFI-1) and quinoa grains (FFI-2) on hydrocolloid matrix - inulin.

[Interaction assessment of polysaccharides and minor bioactive compounds in functional food ingredients of plant origin].

At present, the scientific based view of creation enriched, specialized and functional products based on bioactive compounds (BAC) of plant origin has been formed. Interactions between polysaccharides (hydrocolloids), macronutrients of the food system and minor BAC are a determining factor in their bioavailability and should be taken into account when developing formulations and evaluated accordingly. of the research was to consider the theoretical aspects of the interaction of polysaccharides and minor BAC in functional food ingredients of plant origin, as well as to provide an overview of currently available methods for their evaluation.

[Development and validation of methods for the quantitative determination of vitamins B and B in foods by high performance liquid chromatography with diode array detection].

The main sources of vitamins, which are essential substances, are mainly aliment products, foods for special dietary uses and dietary supplements. Therefore, the study of the native content of vitamins in aliment foods has always been of interest. For the chromatographic separation of vitamins, rather versatile C18 columns are used as a stationary phase, which allow one to obtain reliable results using UV detection for vitamin-enriched foods, dietary supplements and vitamin premixes.

[Alkaline transesterification CG-MS/MS method of monochlorpropanediol and glycidyl esters' determination in some edible fats, oils and fat blends on Russian market].

Monochlorpropanediol fatty acid esters (MCPDE) and glycidyl fatty acid esters (GE) are mainly considered to be processing contaminants and their concentration can rise during high temperature refining and deodorization of edible oils. Free forms formed during digestive hydrolysis of esters such as 3-monochloropropane-1,2-diol (3-MCPD), 2-MCPD and glycidol can provoke a negative effect on human health. Therefore the quantitative determination of MCPDE and GE in edible oils, fats and fat blends is needed.

[Biological value of fruits and berries of Russian production].

Fruits and berries are the most important sources of a wide range of biologically active substances, including vitamin C, carotenoids, flavonoids, anthocyanins. In order to replenish and update data on the content of food and biologically active substances in the tables of the chemical composition of food products, a study of the content of mono- and disaccharides, dietary fiber was carried out; vitamins C, B1, B2 and E, minerals and trace elements; flavonoids (in terms of rutin), anthocyanins; organic and hydroxycinnamic acids, stilbenoids in various varieties of 16 fruit and berry crops. .

[Databases of the chemical composition of foods in the era of digital nutrition science].

By studying the chemical composition of foods, expanding the list of data on the content of nutrients, including minor biologically active substances, in the era of digital nutrition science, it became possible to create relevant systematic databases of the chemical composition of foods and rations in general. They allow us to solve various problems of modern society from the point of view of nutrition science. This review to analyze and generalize modern approaches to the formation and updating of databases of the chemical composition of food products from the standpoint of digital nutrition science.

[Secondary lipid oxidation products. Human health risks evaluation (Article 1)].

The first article of the series describes possible applications of both proton nuclear magnetic resonance spectroscopy (Н NMR) and Fourier transform infrared spectroscopy (FTIR) in food lipid thermo-oxidation analysis. Thermo-oxidation process is a source of various oxidation products. Some of them are known to be toxic, such as oxidized α,β-unsaturated aldehydes and epoxidized linoleic acid derivatives.

[Investigation of lignans and anthocyanins as the main biologically active polyphenols of fruits].

For the first time the content and composition of dibenzocyclooctadiene lignans and anthocyanins in 10 samples of Chinese magnolia-vine fruits (Schizandra chinensis) collected in the Moscow Region, Khabarovsk and Primorsky Krai were studied. The determination of the profile of lignans was carried out according to the our original HPLC technique with diode-array spectrophotometric and mass spectrometric detection. The validation of the methodology for linearity, accuracy and precision was carried out.

Activity of Cathepsin B and Proteome in the Serum and Brain of Rats with Different Behavioral Activity under Conditions of Metabolic Stress.

Study of the brain and serum of male Wistar rats with the metabolic stress model detected changed proteomic profiles of emotiogenic structures and an increase of cathepsin B activity. Antiapoptotic effect of coenzyme Q10, added to the ration, was detected. Differences in the adaptation response of animals with passive and active behavior under conditions of metabolic stress were detected.

[Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].

The questions of forming of wine's flavour integral estimation during the tasting are discussed, the advantages and disadvantages of the procedures are declared. As investigating materials we used the natural white and red wines of Russian manufactures, which were made with the traditional technologies from Vitis Vinifera, straight hybrids, blending and experimental wines (more than 300 different samples). The aim of the research was to set the correlation between the content of wine's nonvolatile matter and wine's tasting quality rating by mathematical statistics methods.

[Determination of major metal cations in juices and nectars by capillary zone electrophoresis].

The method of determination of potassium, sodium, calcium and magnesium cations by capillary zone electrophoresis (using lithium cations as the internal standard) in the juices and nectars was advised. Optimal conditions for electrophoretic separation: pH value of the working buffer (pH 3.6), the concentration of imidazole (contrast agent 15-20 mmol/dm3), the concentration of 18-crown-6 ether (2 mmol/dm3).

[Development of methods for determining acrylamide in food products by gas-liquid chromatography].

The method of determination of acrylamide in various food (milk powder, potato chips, instant coffee) by gas-liquid chromatography after pre-bromination was developed. Studies have shown the possibility of using bromination of acrylamide to give it the necessary properties for better extraction, purification and detection. Also revealed the possibility of qualitative and quantitative determine a acrylamide in food by gas-liquid chromatography with detection by electron capture detector.