ENZYMATIC MODIFICATION OF WHEAT RICE

The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.

FUNCTIONAL FOODS: PROSPECTS IN UKRAINE

Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE

The article presents data on the development of the technology of multicomponent probiotics from two bacterial strains: Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The ability of bacteria of the genus Propionibacterium to have a selective stimulating effect on the growth of bacteria of the genus Bifidobacterium has been characterised. Based on the experimental data obtained with the MATLAB software, optimal conditions were determined for the accumulation of the maximum amount of biomass of the consortium of Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The main parameters that determined the yield of biomass in the process of cultivation under different temperature conditions (T=30°С, Т=34 °С, Т=37 °С) have been taken as the optimality criteria. These parameters are the number of colony-forming units and the active acidity. It has been established that the optimal time for cultivating a consortium of bifidobacteria and propionibacteria in a soy-lactose medium is 24 hours at a temperature of 34°C. On the basis of the data obtained, we have created a symbiotic BAA (biologically active additive) and developed a basic technological scheme for its production. The biologically active additive was created on the basis of the symbiotic consortium of bifido and propionibacteria containing 4 × 1010 CFU/cm3 of B. longum-Ya3, and 3 × 1010 CFU/cm3 of P. shermanii-4. The microbiological control of the quality of the obtained dietary supplement based on the consortium of the bacteria Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4 has found no pathogenic and sanitary indicator microorganisms. It means that the finished product is safe and suitable for consumption. As for the organoleptic parameters, the BAA obtained is of a powder-like structure, beige-coloured, with a specific taste and smell.

XYLOOLIGOSACCHARIDES FROM AGRICULTURAL BY-PRODUCTS: CHARACTERISATION, PRODUCTION AND PHYSIOLOGICAL EFFECTS

The current study is a review of characteristics, production, physiological properties and application of xylooligosaccharides (XOS). XOS are the carbohydrates, their molecules are built from xylose residues linked mainly by в-(1→4)-glycoside bonds. Xylan is important for plant cell walls and is widely spread component in agricultural by-products. XOS are products of xylan hydrolytic degradation, and exhibiting the high prebiotic potential. The XOS preparation of wheat and rye bran stimulated the cells accumulation ‑ 1,4∙1010 CFU/cm3 of L. аcidophilus and 9,2∙1010 CFU/cm3 of В. bifidum. A difference in XOS molecules branching causes a wide range of their physiological properties: antioxidant, immunomodulation, antimicrobial, anti-inflammatory, anticarcinogenic. XOS can reduce high cholesterol level and triglycerides in blood plasma. XOS application reviewed in this article opens new perspectives on its potential use for human consumption. The rich sources of xylan are wheat, rye and barley bran, rice husk, wheat straw, corncobs, cotton stalk. Industrial way of XOS production includes chemical or enzymatic hydrolysis with following purification. Chemical methods are based on hydrothermal pretreatment and acidic or alkali extraction. Obtained oligosaccharides have a wide range of polymerization degree (DP) from 2 to 20. Enzymatic methods include fermentation with xylanase that allow controlling the XOS accumulation with certain DP. The different chromatographic purification after hydrolysis is used for analytical purposes. There are anion-exchange, size-exclusion, affinity, size-exclusion high-performance liquid chromatography. In addition, biomethods are preferred for XOS used in food, because such preparations do not contain monosaccharides and furfural as contaminants. XOS are stable in a wide range of temperature and pH, justifying the development of new synbiotics generation. Most widely XOS are used in production of functional products and pharmaceutical preparations. But they are also applied in cosmetic, agricultural and mixed feed industries.

Investigation of the antagonistic activity of secondary metabolites of propionic acid bacteria

Тhe practical value of the culture liquid of probiotic bacteria was demonstrated. The culture fluid contains the products of vital activity of probiotic bacteria. It is the product of waste in the manufacture of classical probiotics. The culture liquid can be used to create metabiotics, due to the content of valuable exometabolites in its composition. The results of data on the positive effect of various amounts of culture liquid of propionic acid bacteria on the growth of bifidobacteria were presented. Microbiological studies have shown that 2 – 3 % of the filtrate was effectively reflected in the accumulation of biomass of bifidobacteria. The antagonistic activity of the culture fluid filtrate 2 – 3 % of the strain P.shermanii-4 against opportunistic (Escherichia coli-ATCC 25922, Staphylococcus aureus -ONU-223, Bacillus cereus-ATCC 11778) and pathogenic microorganisms (Salmonella enteritidis ‑ ONU-466) was studied. It was found that the use of a 2 % culture supernatant inhibits the growth of all opportunistic microorganisms, in addition to the pathogenic strain Salmonella enterica-ONU-466. With an increase in the dose of the filtrate, a small delay in the growth of Salmonella enteritidis-ONU-466 and an increase in the sensitivity of opportunistic microorganisms were observed.

Technology of production biological active additive based on selenium containing culture of bifidobacterium

The article presents data on the positive impact of essential microelement selenium on the human body. It was characterized the ability to accumulate inorganic forms of selenium (such as selenites and selenates) into the organic forms by probiotic microorganisms. The article presents data concerning sodium selenite concentration impact on biomass growth of bifidobacterium culture. It was fined optimum conditions for accumulation maximum selenium containing biomass of microorganisms. Based on experiments it was created selenium containing biologically active additive.

Baking properties and biochemical composition of wheat flour with bran and shorts

BACKGROUND

Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour.

RESULTS

Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour.

CONCLUSION

Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour.

Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries

BACKGROUND

Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits.

RESULTS

The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 µg 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol.

CONCLUSION

Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted.