Перегляд за Автор "Simahina, Galina"

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Antioxidant effectiveness of plant cultures
(2021-04) Simahina, Galina; Naumenko, Nataliia
Природні антиоксиданти мають переваги перед синтетичними, не викликаючи небажаних ефектів. Мета дослідження – виявити серед ягідних та лікарських рослин концентратори антиоксидантів і визначити їх практичне використання у харчових технологіях. Показано, що рослинна сировина, характерна для помірного кліматичного поясу – культивовані та дикорослі ягоди, лікарські рослини – з високим вмістом антиоксидантів має стати неодмінною складовою харчових продуктів і напоїв для захисту організму від вільнорадикальних впливів. Since the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. The objectives of this article are to reveal the plants to be determined as antioxidants’ concentrators among the berries and herbs in order to highlight the ways of their practical usage in food technologies. There was shown that the plant raw materials which are endemic for moderate climatic zone – cultivated and feral berries as well as herbs – with high antioxidant content should become the integrate part of foods and drinks elaborated to protect the human organism from harmful free-radical impacts.
Biological value of aronia berries
(2012) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), Svitlana
The article represents the results of experimental studies over aronia berries’ biological value. There was confirmed that they are the rich source of the wholesome complex of biologically active substances. Therefore, using aronia berries in the new technologies to obtain the foodstuff with increased biological value is affirmed as the way to widen the range of healthy food, proved scientifically, expedient technologically, and profitable economically.
Biological value of proteins of cultivated mushroom
(2022) Simahina, Galina; Naumenko, Nataliia
Мета дослідження – науково обґрунтувати та експериментально підтвердити харчовий статус культивованих грибів як джерела легкозасвоюваних білків, есенціальних та замінних амінокислот, інших цінних біокомпонентів і перспектив їх використання у харчових технологіях. Досліджено два види культивованих грибів – печерицю двоспорову (Agaricus bisporus) та гливу звичайну (Pleurotus ostreatus), один вид дикорослих – підберезники (Leccinum scabrum): за біохімічними характеристиками, масовою часткою альбумінів, глобулінів, глютелінів, проламінів; якісним і кількісним складом амінокислот у вільній і зв’язаній формах. The objectives of this research are to scientifically substantiate and experimentally prove the nutritional status of cultivated mushrooms as the probable source of easy-absorbed proteins, essential and dispensable amino acids and other valuable biologically active components, outlining the perspectives to use mushroom raw in food industry. Two sorts of cultivated mushrooms, champignon (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus), and one wild species – brown-cap boletus (Leccinum scabrum) were researched in this article, regarding their biochemical characteristics; the mass part of albumens, globulins, glutelins and prolamins; the qualitative and quantitative composition of amino acids in free and constrained forms.
Changes in vitamin content and sensory characteristics of frozen wild berries during storage
(2024) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), Svitlana
The aim of the study was to evaluate changes in the content of ascorbic acid, bioflavonoids, and β-carotene, as well as the organoleptic properties of frozen wild berries under the influence of cryoprotectants after long-term storage. Berries, processed with a water solution of cryoprotectant before freezing, after 9 months of storage, showed almost no significant difference with fresh raw materials in terms of vitamin content and sensory characteristics. The optimal conditions for defrosting of berries was temperature 0 °C for 30–33 minutes.
Designing the technology of pastous milk-containing foodstuffs for the diets of military personnel
(2016) Polishchuk, Galyna; Simahina, Galina; Naumenko, Nataliia; Ustymenko, Ihor
The composition and method of obtaining food emulsions used for the normalization of mixtures in the production of various types of milk-containing products, including for military personnel, have been developed.
Dietary supplements from button mushrooms for the diets of military personnel
(2024) Simahina, Galina; Mezhubovsky, Oleksandr; Naumenko, Nataliia; Masliychuk, Olha
Проблема забезпечення військовослужбовців раціонально збалансованим харчуванням на основі нових харчових продуктів та дієтичних добавок набирає особливої ваги і має стати актуальним предметом досліджень як науковців, так і практиків. Конструювання, виробництво та споживання нових харчових продуктів для військовослужбовців має здійснюватись лише на підставі науково обґрунтованих і перевірених практикою медико-біологічних принципів, нових технологій перероблення сільськогосподарської та лікарської сировини на оздоровчі продукти і гарантією абсолютної безпеки такої продукції для споживачів
Economic efficiency of production of berry semi-finished products using cryoprotectants
(2023-02) Kaminska (Halapsina), Svitlana; Simahina, Galina
One of the key factors in assessing the economic efficiency of production is not only the quality of the product, but also the profit from its sale. To calculate the cost of production, it is necessary to determine all costs that occur in the production process (the purchase price of raw materials, wages, electricity and other auxiliary costs related to the business and production activities of the enterprise).
Estimation the quality of wild plant raw for production of healthy food
(2014) Simahina, Galina; Naumenko, Nataliia
The article presents the results of experimental researches of biologically active components in aronia berry (one of the most wide-spread representative of wild plant raw) and the estimation of the influence of separate biologically active substances contained in it on the normal functioning of a live organism.
Fruit and berry composition in dairy products for military personnel
(2016) Simahina, Galina; Kaminska (Halapsina), Svitlana; Bashta (Sheremet), Alla; Naumenko, Nataliia
The impact of complicated conditions of environment on the organism of soldiers is not studied well by now. Practical absence of up-to-date researches of functional possibilities of a soldier’s organism in the conditions adequate to those experienced in ATO zone requires the proper attention; otherwise the bad environment may essentially worsen the soldiers’ health. The most efficient way to deal with this situation is creating foodstuffs with biocomponents supposed to be able to protect the soldier’s organism, to optimize his functional state, and to mobilize the natural powers of the organism. The specimen of such a product is the new sort of yoghurt with fruit-and-berry filling, designed by authors of the article.
Functional ingredients of wild berries to include into diets for military personnel
(2023) Simahina, Galina; Naumenko, Nataliia; Masliychuk, Olha
The article represents the results of experimental studies over black currant biological value. There was confirmed that they are the rich source of the wholesome complex of biologically active substances necessary for normal functioning of a soldier’s body, especially during active combats. Therefore, using black currant in the new technologies to obtain the foodstuff with increased biological value is affirmed as the way to widen the range of food for military personnel, proven scientifically, expedient technologically, and profitable economically.
Functional nutrition to support the health of the population of Ukraine under wartime conditions
(2023) Stetsenko, Natalia; Simahina, Galina; Goyko, Iryna; Bashta (Sheremet), Alla
The population of Ukraine has been living in conditions of Russian aggression for more than a year and is in a state of stress due to shelling, uncertainty of the future, risks of loss of life and property, worries for the lives of relatives who are in the ranks of the defense forces or found themselves in territories temporarily not controlled by Ukraine. Under these conditions, the quality of food, drinking water, and the environment deteriorate, with complex negative impacts on people's health. They need particular special nutrition with a full set of necessary essential nutrients, capable of providing physical and psychological endurance, preventing the occurrence and development of somatic, nervous and other types of various diseases. For this, health and functional food products and drinks are needed, which will include a scientifically based selection of physiologically functional ingredients with the necessary medical and biological indicators and directed therapeutic and preventive properties. The research analyses the positive effects of micronutrients that affect physiological processes in the human body during periods of stress and poststress. It is known that in such conditions the metabolism takes place more actively, the consumption of some vitamins and minerals increases, therefore the need for antioxidant vitamins and vitamin cofactors of the body's enzymatic systems increases. There are a number of factors that increase the impact of stress on the human body and, as a result, should be excluded. These include food toxins, alcohol, oxidants, and free radicals. One of the most promising ways to prevent stress and reduce its consequences is to include functional foods and beverages as part of the diet. Their composition should include these functional ingredients, the deficiency of which disrupts the body's adaptive capabilities.
Healthy nutrition as humanity's dream of ‘perfect food’
(2023) Simahina, Galina; Naumenko, Nataliia
The evaluation of health products as an age-old embodiment of humanity's dreams of ideal nutrition is substantiated. In modern conditions, healthy nutrition becomes not only a source of necessary biologically active substances for the human body, but also performs a protective function for organs and cells from adverse environmental factors. The main requirements for the composition of health products with various functional directions have been formulated.
Herbal bioflavonoids as the perspective source for рroduction of food additives
(2024) Simahina, Galina; Naumenko, Nataliia
Since the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. Today, the scientists‘ attention is more and more drawn to P-active substances of phenolic origin (bioflavonoids): catechinins, anthocyanins, leucoanthocyanins, flavone glycosides, chlorogenous acid and others. There are many evidences advocating this fact. The objectives of this work are to choose the optimum parameters of maximal bioflavonoid extraction from 10 samples of medicinal herb with subsequent practical use in production of natural food additives.
Low temperatures in food technologies
(2013) Simahina, Galina
The products obtained with cryogenous technology аre outstanding due to their high quality, positive influence on human organism’s organs and functions, the ability to avoid accumulating radionuclides and other toxic substances and, otherwise, to remove those present in the organism.
Low temperatures in food technologies
(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, Nataliia
The low-temperature (cryogenous) technology of processing the plant raw materials into biologically active food additives with increased content of vitamins, mineral elements and other precious components important for human organism functioning was designed by the scientists of NUFT, and thereto presented in this article.
Mechanism of water crystallization and ice melting in wild berries
(2013) Simahina, Galina; Kaminska (Halapsina), Svitlana
The fast freezing of fruit and berries and their further storage in frozen state is one of the best ways to keep the quality and the utile properties of initial raw. Freezing will help protect the harvest and process it in longer terms, reduce the seasonality in procession of fruit and berries, because frozen raw materials can be used in production of preserved foodstuffs. We conducted the research with a help of differential scanning calorimetric method that would give a great deal of information about both the state of water inside the cells and the correlation between free and constrained water in researched materials. The received data allowed us defining the temperature intervals for the most efficient freezing of different raw materials from the viewpoint of maximal storage of all the precious biologically active components in raw and keeping the fruit and berries undamaged.
Nutritional and biological value of dried champignon powders
(2022) Simahina, Galina; Naumenko, Nataliia; Bazhay-Zhezherun, Svitlana; Kaminska (Halapsina), Svitlana
One of the main tendencies of food industry development is the procession and utilization of cultivated mushrooms, prevalently in the shape of powdery half products. The objectives of this article are to evaluate their consumer properties in the indices of quality and safety. Одна з основних сучасних тенденцій розвитку харчової промисловості – виробництво та використання культивованих грибів, переважно у вигляді порошкоподібних напівфабрикатів. Мета дослідження – оцінити їхні споживчі властивості за показниками якості та безпеки.
Optimization of the process of processing fruits and berries before freezing with solutions of cryoprotectants
(2023) Kaminska (Halapsina), Svitlana; Simahina, Galina
The interpretation of the mathematical model allows to connect practical tasks: to find the optimal parameters of the technological process in order to achieve the production of the highest quality product. In our case, we need to choose the optimal duration of processing, create a combined cryoprotectant that will ensure maximum preservation of vitamin C during freezing, as well as a forecast of changes in the content of vitamin C from external factors - changes in the concentration of cryoprotectant and the duration of processing of berries.
Proteinaceous food concentrates from green mass of plants
(2013) Simahina, Galina; Solodko, Liliya
Widening the production of food protein and formation of its structure are the most important and difficult tasks for common and healthy nutrition. Constantly deepening deficit of food protein is conditioning the searches for its new sources, including those non-traditional. According to the experts, the productivity of animal origin protein has practically reached its biological limits, and searching for other sources of protein would be possible among the plants. Therefore, the objectives of this article are to prove scientifically and to confirm experimentally the expedience of using the green mass of various plants. The subjects for researching are the overground parts of beets, carrot, spinach, purslane, ramsons, nettle etc. collected in summertime. The object is the amino acid content and biological value of green mass of plants, fractional composition of proteins, and the methods to process the green mass into proteinaceous concentrates.
Proving the choice of curative plants for obtaining antioxidant complexes
(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, Nataliia
This paper represents an analysis of wide range for curative plants, and also the technology of dry and condensed concentrates with maximal content of bioflavonoids, which are prescribed to both direct consumption and enrichment of traditional food environments. Дана робота являє собою аналіз широкого спектру лікувальних рослин, а також технологій згущеного та сухого концентрату з максимальним вмістом біофлавоноїдів, які передбачають як пряме споживання, так і збагачення традиційних харчових середовищ.