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.

[Estimation of gammaaminobutyric acid intake from the human diet].

Gamma-aminobutyric acid (GABA) is an endogenous bioactive compound with essential properties for the normal functioning of the human nervous system. As a potent neurotransmitter, it plays an important role in modulating synaptic transmission by exerting phasic inhibition of neurons. This and other effects of GABA provide the phenomenon of neural tissue plasticity underlying learning, memory, maturation and repair of neural tissue after damage.

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines.

One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated.

Determination and Comparison of Soybean Lecithin and Bovine Brain Plasmalogens Effects in Healthy Male Wistar Rats.

The aim of this study was to investigate the effects of soybean lecithin and plasmalogens concentrating on a variety of physiological tests and biochemical analyses in healthy Wistar rats. For six weeks, male Wistar rats were given a standard diet that included plasmalogens or soybean lecithin. We measured anxiety levels, overall exploratory activity, short- and long-term memory, cognitive abilities, and grip strength.

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review.

The use of oleogels as an alternative to solid fats to reduce the content of saturated and -isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current interest. Ultrasonic treatment as a method for modifying oleogel properties has been used to solve this problem.

[Adequate and clinically effective levels of curcumin consumption].

Despite the existence of sufficiently effective drug therapy, interest in additional dietary interventions that improve the clinical condition of patients with the most common alimentary diseases is constantly growing; as well as the inclusion of biologically active compounds (BAC) of plant origin as functional ingredients in foods for special dietary uses (FSDU) and dietary supplements is intensively developing. of the review is comparison of curcumin doses allowed for use in dietary supplements and FSDU with doses that provide a clinical effect, as well as an analysis of ways to increase curcumin bioavailability. .

[Technological features of fermented beverages production using kombucha].

Kombucha is a beverage made by fermenting sweetened brewed tea (substrate) by symbiotic culture of yeast and bacteria. Numerous researches on optimization of fermentation process, determination of the influence of technological factors on physical and chemical properties, formation of taste and flavor profile of the beverages, prevention of industrial product risks are due to the growing popularity of kombucha in Europe and the USA. Technological features of kombucha production are to optimize conditions for the growth of symbiotic culture and substrate fermentation.

[Prediction of melting temperatures of wax gelators depending on their component composition].

The study of wax gelators is a new direction with the potential for use in foods for special dietary uses. Waxes of both plant and animal origin, which consist of various combinations of organic compounds: hydrocarbons, wax esters, free fatty acids and free higher alcohols, are among the studied ones. One of the main characteristics of these gelling agents is their melting point, which largely depends on the component composition of the wax.

[Formation of the organoleptic profile of sugar cookies with a modified fat component].

Currently, as part of solving the problems of improving the quality and safety of food, research is underway on the introduction of oleogels into foodstuffs to replace solid fats, which contain saturated and trans-isomeric fatty acids. However, such a replacement leads to a change in the organoleptic characteristics of food. of the work was to identify the characteristics that affect the difference in the perception of cookie descriptors baked using hard fat and oleogels.

The Influence of Edible Oils' Composition on the Properties of Beeswax-Based Oleogels.

This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized.

A Study of the Quantitative Relationship between Yield Strength and Crystal Size Distribution of Beeswax Oleogels.

Beeswax and beeswax hydrocarbon-based oleogels were studied to evaluate the quantitative relationship between their yield strength and crystal size distribution. With this aim, oleogels were prepared using four different cooling regimes to obtain different crystal size distributions. The microstructure was evaluated by polarized light microscopy.

[Investigation of the physiological and biochemical effectiveness of plasmalogens and astaxanthin in microencapsulated form].

Plasmalogens and astaxanthin have a wide range of biological effects, including pronounced antioxidant properties. One of the main disadvantages of using these biologically active lipids is their low stability, which leads to a decrease in biological activity in vivo. of the work was the study of the physiological and biochemical effectiveness of plasmalogens and astaxanthin in microencapsulated form.

[Dynamics of innovations in food technologies: from specialization to personalization].

Dynamically changing global trends in the field of innovative foods in recent years are aimed at the development of technologies that ensure the formation of segments of new types of products, positioned as healthy products. Scientific directions of research and development in this area, retrospectively related to the development of nutrition science, are focused on solving an interdisciplinary set of tasks to create new types of foods, the distinctive features of which are the specified compositions and properties that determine the health benefits (functional foods) and directed physiological effectiveness (specialized foods for preventive and therapeutic nutrition). Characteristics of the composition of a specific specialized food are formed in connection with its intended purpose on the basis of medico-biological requirements taking into account specific features of nutrition of the population in total, and its separate groups or individual.

[New functional food ingredient - lipid module, source of astaxantine and plasmalogenes].

Unlabelled: The aim of this work was to study the impact of modification of fatty acids composition of laboratory animals' diet in the presence of plasmalogenes (PG), astaxanthin (ASTA) and their combination on animals' adaptation potential in stress conditions.

Material And Methods: The fatty acids composition of diet was altered with the use of lipid module, containing 88.7% of high oleic sunflower oil, 6.

[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.

[The prospective of using plant polyphenols as functional food ingredients].

In this review we briefly discuss the publications dedicated to experimental evaluation of hypoglycemic, hypolipidemic and antioxidant properties of different plant polyphenols. The stages of preclinical studies of their efficacy are presented: in silico studies with molecular docking methods and in vivo studies with the use of genetic and medicamental models of type 2 diabetes. The results of own studies present the substantiation of prospects of using the plant polyphenol extracts as functional food ingredients for diet therapy and treatment of patients with type 2 diabetes.

[Vitamin and antioxidant properties of tocopherols: characteristic of the molecular mechanisms of action].

The molecular docking method was used to study the structural characteristics determining the competitive transport in the blood, and also the subsequent binding with enzymes of tocopherols and their metabolites to yield a specific biological activity. The target proteins were α-tocopherol-transport protein (α-TTP), tocopherol-associated protein 1 (TAP1), cyclooxygenase-2 (COX-2), protein phosphatase 2A (PP2A) and 3-hydroxy- 3-methylglutaryl-Coenzyme A (HMG-CoA) reductase. RRR-tocopherol (α-, β-, γ- and δ-forms), RRR-13'-carboxychromanol (α-, β-, γ- and δ-forms) and carboxyethyl hydroxychromanol (α-, β-, γ- and δ-forms) were used as ligands in this research.

Development of a marmalade for patients with type 2 diabetes: Sensory characteristics and acceptability.

Type 2 diabetes is one of the most common noncommunicable diseases worldwide. The quality of life of people with this metabolic disorder is highly related to nutrition, given that products for glycemic control are of great importance for them. In this study, we have developed marmalades for glycemic control with the aims to investigate the most important sensory characteristics, to study the impact of the sensory properties on the acceptability of these marmalades, and to evaluate a difference in the acceptability of the marmalade samples between healthy people and people with type 2 diabetes.

Experimental Evaluation of the Efficiency of Lipid Module Enriched with Docosahexaenoic Acid and Astaxantin.

Rats of the experimental group for 30 days received a ration in which the fat component (sunflower oil) was completely substituted with a lipid module enriched with docosahexaenoic acid and astaxanthin. Anxiety of animals in elevated plus-maze test and muscle tone in the grip strength test were evaluated before and after the experiment. Exhausting treadmill exercise was simulated after 30 days of feeding the lipid module.

[Analysis of regulatory and methodical base in the industry of food for special dietary uses in the Russian Federation].

The analysis of the regulatory and methodical basis in the Russian industry of food for special dietary uses is presented in this article. The modern problems in the industry of production, sale, and consumption of food for special dietary uses are mentioned. The tasks and ways to improve the national and supranational regulation of the quality indicators of food for special dietary uses are described.

[Using a multicomponent functional food in IBS patients with constipation a comparative controlled study].

Irritable bowel syndrome (IBS) is highly prevalent functional gastrointestinal disorder associated with decrease in quality of life and a high social cost. Diet is one of several therapeutic options in IBS treatment; therefore the development and clinical evaluation of innovative functional food for IBS patients are actual. Instant drink containing 4 g inulin, 4 mg menthol and 2 mg of pyridoxine (in daily dose) has been evaluated.

[Promising source of micronutrients for specialized foods with modified carbohydrate profile: traditional medicine experience].

Worldwide experience of Traditional medicine (TM) has been successfully applied to the development of modern standardized herbal medicines. Mainly researchers are guided by local sources of medicinal plants and traditional medical systems. TM experience is also used in the search of plants considered as sources of biologically active substances (BAS) and food ingredients.

[Toxicological characteristics of the main lipid oxidation products].

This article gives a brief overview of the available scientific data on the toxicity of lipid oxidation products. The description is logically divided into two parts: the toxicity of primary oxidation products (lipid peroxides) and toxicity of secondary oxidation products (carbonyl compounds). Mechanisms of their toxic effect, indicating the most sensitive target organ, as well as the metabolic pathways and main products of their metabolism and half-lethal doses of the main products of oxidation are characterized.

[Theoretical and practical aspects of development of biscuits with a modified carbohydrate profile for patients with type 2 diabetes].

The purpose of this research was to develop formulation and technology of flour confectionery products in the form of biscuits with a modified carbohydrate profile, a study of physico-chemical and structural-mechanical properties. The оbjects of this research were: basic food matrix, are the prototype of the designed product without modification of the carbohydrate profile prepared by the classic recipe and traditional technologies; model samples of cookies with a modified carbohydrate profile; the experimental sample cookie with a modified carbohydrate profile and optimized physic-chemical, structural-mechanical and organoleptic indicators. Determination of physic-chemical and organoleptic characteristics of biscuits was carried out by standard methods.

Enrichment of the rats diet with docosahexaenoic acid and astaxanthin: physiological and biochemical efficiency.

To investigate the effect of enrichment of the rats diet with polyunsaturated fatty acids (PUFA) ω-3 (220 mg docosahexaenoic acid per 1 kg of animal body weight per day) and astaxanthin (5 mg/kg body weight) on serum corticosterone concentration, physical fatigue, anxiety of rats after exhausting the load. During 30 days the rats of the test group received the diet in which the usual fat component comprising sunflower oil and lard (1:1) was completely replaced by the mixture of oils (high oleic sunflower (89%), coconut (6%), and marine oil from microalgae Schizochytrium sp. (5%) with a high content of docosahexaenoic acid with the addition of astaxanthin).