Перегляд за Автор "Polumbryk, Maksim"

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Antioxidants in food and food antioxidants
(2015) Pasichnyi, Vasyl; Chebanenko (Omelchenko), Khrystyna; Polumbryk, Maksim
One of the major changes that occurs during processing, distribution and final preparation of food is oxidation. The main adverse effect of food oxidizing is a change in sensory quality, rancidity, vitamin destruction, color and food quality loss. Antioxidants are one of the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.
Antioxidants in food systems. Mechanism of action
(2013) Polumbryk, Maksim; Ivanov, Sergey; Polumbryk, Oleg
The mechanisms of action of natural and synthetic antioxidants in food systems including lipids, proteins and carbohydrates have been discussed. It is essentially important and may predict the antioxidants effectiveness in the processes of food storage. The main benefits of industrial antioxidant utilization were considered. The most attention was given to the antioxidants mixtures and most effective synergists.
Determination of trace elements (Cr, AI, Pb) by atomic absorption in natural water of Kyiv
(2014) Polumbryk, Maksim; Ishchenko, Vera; Polumbryk, Oleg
The control of microelements in water is a one of the most important factor of the humans health in urbanized cities. ETAAS method with chemical modifiers has been used in drinking water analysis.
Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents
(2018) Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Bogdan, Mykola; Yasko, Valentyna; Honcharenko, Taisa
As a result of comparative analyzes of the physicochemical properties and fatty and fatty acid composition of vegetable oils, a reasonable choice was made. a reasonable choice was made. Namely, sunflower, pumpkin, linseed, and castor oils for the preparation of blends blends with a rational ratio of ω-6:ω-3 fatty acids: in two-component blends (10:1, 5:1) and in three-component blends (5:1). The combination of blends of vegetable of vegetable oils with a rational ratio of ω-6:ω-3 fatty acids. They are classified as to polyfunctional physiologically active products with a wide range of products with a wide range of technological properties. technological properties, so they can be used with fat-soluble can be used with fat-soluble vitamins (tocopherol and β-carotene). This reduces oxidative processes in the BAC. Blended vegetable oils are a system in which in which PUFAs of the ω-6 and ω-3 groups are present in certain proportions and are subject to oxidative deterioration. and are prone to oxidative damage, mostly due to the increased In accordance with the characteristics of blended oils, as of blended oils as enriching ingredients, fat-soluble vitamins E (tocopherol) and β-carotene, which are not only physiologically logically important components for the human body. for the human body, but also active natural anti oxidants. It was found that the addition of 0.2 % β-carotene solution in the amount of 3.75 g and 1 % tocopherol solution - 2.5 g provide 30 % of the daily requirement of these vitamins. The expediency of the combined use of tocopherol and β-carotene, which allows to stabilize oxidation and increase the induction period by 1.5-2 times. The technology of blending and and vitaminization of vegetable oils, which has been implemented at the Odesa plant of stone and vegetable and Vegetable Oils Plant, AVA LLC (Ukraine). Solving the tasks set when substantiation of blending and and vitaminization technologies, it was proved that these operations can be performed operations can be performed on equipment that is available is available at almost all oil and fat enterprises. enterprises. The proposed technology of blending The proposed blending technology involves only two stages (stage 1 dosing of the prescription amount of oil 1 into the The 2nd stage is the dosing of the prescription amount of oil 1 into the dosing the prescription amount of oil 2 into the container with oil 1 and stirring for 5-10 minutes at t=28- 30 °С). It does not require much time and allows for the preparation of time and allows for the preparation of oils and and mixing in 10-15 minutes. Внаслiдок проведених порiвняльних аналiзiв фiзико-хiмiчних властивостей i жир- нокислотного складу рослинних олiй зроблено обгрунтований вибiр. А саме ‒ соняшникову, гарбузову, лляну, рижiєву олiї для складан- ня купажiв з рацiональним спiввiдношенням ω-6:ω-3 жирних кислот: у двокомпонентних (10:1, 5:1) та у трикомпонентних (5:1). Обґрунтовано поєднання купажiв рос- линних олiй iз рацiональним спiввiдношенням ω-6:ω-3 жирних кислот. Вони вiдносяться до полiфункцiональних фiзiологiчно актив- них продуктiв з широким спектром техноло- гiчних властивостей, тому можуть викорис- товуватись з жиророзчинними вiтамiнами (токоферолом та β-каротином). Це знижує окиснювальнi процеси у ВКРО. Купажованi рослиннi олiї – це система, в якiй ПНЖК груп ω-6 i ω-3 присутнi в певних спiввiдношеннях та схильнi до окисного псу- вання, бiльшою мiрою за рахунок пiдвищено- го вмiсту ПНЖК. Вiдповiдно до особливостей купажованих олiй, як збагачуючi iнгредiєнти, використовувались жиророзчиннi вiтамiни Е (токоферол) i β-каротин, якi є не лише фiзiо- логiчно важливими компонентами для органiз- му людини, але й активними природними анти- оксидантами. Встановлено, що додавання 0,2 % розчину β-каротину в кiлькостi 3,75 г та 1 % розчину токоферолу – 2,5 г забезпечують 30 % добової потреби цих вiтамiнiв. Пiдтверджена доцiльнiсть поєднаного використання токоферолу i β-каротину, що дозволяє стабiлiзувати окиснення i збiльшити перiод iндукцiї у 1,5‒2 рази. Розроблена технологiя купажування i вiтамiнiзацiї рослинних олiй, яка впроваджена на Одеському заводi кiсточкових i рослинних олiй, ТОВ «АВА» (Україна). Вирiшуючи поставленi завдання при обгрунтуваннi технологiй купажування та вiтамiнiзацiї, було доведено, що цi опера- цiї можливо виконувати на обладнаннi, яке є майже на усiх олiйно-жирових пiдприєм- ствах. Запропонована технологiя купажуван- ня передбачає лише два етапи (1-й етап − дозування рецептурної кiлькостi олiї 1 в тем- перуючу ємнiсть; 2-й етап − дозування рецеп- турної кiлькостi олiї 2 в ємнiсть з олiєю 1 i перемiшування протягом 5–10 хв. при t=28– 30 °С). Вона не потребує на це великих витрат часу та дозволяє провести пiдготовку олiй та змiшування за 10‒15 хв.
Development of protein-fat emulsions based on vitaminized blended vegetable oils
(2018) Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Honcharenko, Taisa
The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е». Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %. Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.
Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages
(2016) Ukrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa
The methodology to measure the quality of dietary proteins for humans has been discussed for a long period of time. Protein Digestibility Corrected Amino Acid Score (PDCAA Score) was recommended by FAO/WHO as the preferred method to evaluate dietary protein quality. Unfortunately, the true digestibility of the proteins is always higher, than apparent value since digestibility measurements take into account the fecal protein. Thus, several gastrointestinal models, simulating gastrointestinal transit of food and digestive processes in the stomach and small intestine have been proposed. In this work we were applied dynamic in vitro amino acids digestibility model, which has been validated for the digestion of a broad range of food products, including dairy, wheat and fish products.
Efficiency and safety of fortification of food products with zinc required to control zinc deficiency disorders
(2012) Polumbryk, Maksim; Kravchenko, Victor; Kirkov, Marina
The authors of review present data on the physiological role, metabolism and biological availability of zinc in human body. Zinc is essential in pubertal development. It also has an antioxidant, anti-inflammatory, anticancer and possibly antidiabetic activity. A detailed analysis of zinc deficiency expansion in Ukraine and the World and main ways of its eliminating has been described. The most attention given of foods fortified with zinc.
Efficiency of food products with zinc required to control zinc deficiency disorders
(2013) Polumbryk, Maksim; Kravchenko, Victor; Kirkova, Marina
Zinc is widely used in human body enzyme synthesis with regard to small size of its ion and ability to readily complex with ligands. Zinc deficiency disorders are widespread in several developing countries.
Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne»
(2018) Pasichnyi, Vasyl; Kotlyar, Eugene; Polumbryk(Ivanova), Manyefa; Polumbryk, Maksim; Litvyak, Volodymyr
Метою цієї роботи було дослідження впливу композицій на основі яловичого колагенового білка «Білкозин» на текстуру варених ковбас. Ця добавка представляє собою продукт, отриманий шляхом кислотного гідролізу спилку яловичої шкурки. В статті представлені результати застосування тваринного білку, з метою підвищення ефективності використання сировини, зменшення кількості відходів виробництва, розширення асортименту і підвищення якості виробленої продукції. Наведено вплив розроблених стабілізаторів на функціонально-технологічні показники фаршів, призначених для виготовлення ковбасних виробів. Раціональним обрано співвідношення для гідратації композиційних білоквмісних сумішей 1:29, що забезпечує формування високих структурно-механічних характеристик готових ковбасних виробів. Дана оцінка можливості застосування вторинних продуктів забою великої рогатої худоби в якості цінної сировини для харчових продуктів. The aim of this work was to study the effect of compositions based on beef collagen protein "Bilkozin" on the texture of cooked sausages. This additive is a product obtained by acid hydrolysis of beef skin. Тhe concept of the animal protein application as a source of improvement of effectiveness of raw materials use as well as industrial wastes reduction, enlargement range of goods and quality improvement has been presented in the article. The most rational ways of the protein compositions based on the fibrous beef protein «Belkozine» and approaches of it treatment for manufacturing of the meat minced systems of good quality were discussed. The data of the developed stabilizers impact on the sensory characteristics of the minced meat, which is a semifinished product for the sausages, has been presented. It has been found that the most effective composition mixture: water ratio was 1:29, that resulted in the high sensory features of the sausages. An application of the meat processing byproducts as the raw materials of the food products manufacturing has been discussed.
Surface morphology of soybean, pea, whey protein isolates, and their dried gels
(2019) Polumbryk, Maksim; Shestel, Olena; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
This study proved that SEM is a promising technique which helps to choose componentsin the composition of stabilizer dependently on the product type. It was found that theincreased amount of milk resulted in the development of 3D structure formation, as expected. Pea isolate was characterized by the great ability to the crosslinking between macromolecules of proteins. Therefore it cannot be used in the butter pastes, but may be especially useful in the cheese manufacturing. This study is limited by a low number of studied proteins isolates.Further study on larger number of proteins isolates is necessary to investigate role ofhydration level on the 3D- structure development.