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Документ Ecological packaging materials for bakery and confectionery products based on a new pectin modification(2022) Shulga, Oksana; Hrybkov, Serhii; Shulga, SergiiPectin is advisable to be used for biodegradable film production. There are a lot of types of modified pectin, but its modification potential has not yet been exhausted. Materials and methods. Pectin, polyvinyl alcohol (PVA, E 1203), glycerol (E 422), oleic acid were used in this study. The vapor permeability of the film was determined according to BS EN 12086:1997. The physical and mechanical properties (strength and elongation) of the films were determined on the TIRAtest-2151 universal testing machine. Infrared (IR) spectroscopy was performed on a Nexus-475 Nicolet device.Документ Development of the traceability system for the pasta production(2022) Drychyk, Mariia; Shulga, OksanaThe traceability system is a necessary component for identification the market operator, time, place, an object and other conditions of supply (sale or transfer) sufficient to establish the food origin, materials in contact with food products, or substances intended to be included, or expected to be included in the recipe of food, at all production stages, processing and circulation. The Law of Ukraine «On Basic Principles and Requirements for the Safety and Quality of Food» clause 74 of Article 1, Regulation (EC) No. 178/2002 and ISO 22005:2007 and CAC/GL 60-2006 and GS1 provide general requirements for traceability systems, however, each branch of the food industry has its own specifics regarding the implementation of the traceability system. The article presents the results of the traceability development for pasta production. There is the block traceability diagram production for pasta production, the plan of the internal system and tools for the traceability system implementation are proposed. Implementation of the traceability system for pasta production will allow solving the following tasks: identifying partners in the food chain; carry out a quick search for pasta dangerous for nutrition; control all product components and the entire food chain; promptly remove pasta products from circulation when there is a threat to the consumers health; ensure compliance with specifications; provide an opportunity for the market operator to achieve compliance with the requirements of legislation and regulatory documents; achieve effective management of supply logistics as a whole; help the consumer to get information about raw materials, product composition and production method; perform upward tracing from the consumer to the producer and downward tracing from the producer to the consumer.Документ Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging(2021) Shulga, Sergii; Shulga, Oksana; Simurova, NataliaThe aim of our work was to study the modification of potato starch with adipic acid chloride in order to further physicochemical study of the obtained product and use, for example, as an effective film former of biodegradable films/coatings. The modified product has a number of different characteristics from the original product. The use of starch as a natural substance that is capable of biodegradation makes it possible to is recommend the resulting product as a raw material for environmentally friendly packaging materials.Документ Consumer properties of biodegradable edible cups for hot drinks(2023) Shulga, Oksana; Koretska, Iryna; Chorna, Anastasia; Shulga, Sergii; Lin, YingmeiРозроблений біодеградабельний їстівний стакан за органолептичними, ергономічними та геометричними параметрами повністю відповідає разовим стаканам, які нині використовуються. Крім того, розроблений їстівний стакан має також перевагу щодо паперового та полімерного аналогів, оскільки за рахунок більшої товщини стінок та властивостей матеріалу (печива) дозволяють тримати стакан з гарячим напоєм в руках без додаткового прошарку. Не використання додаткового прошарку є вкрай важливим результатом з економічної та екологічної точки зору. Їстівний стакан утримує напій всередині від 20 хв до 1 год. Зовнішній вигляд стаканів не змінювався під впливом напоїв різної температурою: 10-15 °С (глясе, фрапе, холодний американо, айскава), теплими – 60-65 °С (лате, капучино, мокачино, макіато, флет уайт, раф) і гарячими – 85-90 °С (американо, еспресо та їх різновиди). Нами розроблена 10 балова шкала оцінювання стаканів за окремими показниками. Відповідно до отриманих результатів під час складання рейтингу досліджуваних зразків за 100% прийнято критерій якості паперового стакану (75,36 балів). Критерій якості розробленого біодеградабельного їстівного стакану має більше значення (122,8 % = 92,50 бали) порівняно з полімерним стаканом – 97,53% = 73,5 бали. Розроблений біодеградабельний їстівний стакан може замінити існуючі разові стакани, адже нині екологічність є об’єктивно в пріоритеті порівняно з іншими характеристиками стаканівДокумент Antimicrobial biodegradable packaging of sliced bakery for restaurants(2021-06-08) Shulga, Oksana; Chorna, Anastasia; Shulga, SergiiIn the modern minds of the advanced ecology and safety of food products control, it is relevant the development of antimicrobial biodegradable packaging. The article presents the results of the antagonistic action of nanodispersed titanium dioxide powder (TiO2 ) at the warehouse of biodegradable packaging for bakery products on the living of microorganisms (Escherichia сoli, Bacillus subtilis, Candida albicans, Aspergillus niger). It is known there are developments on the use of antimicrobial substances of both organic and inorganic origin, the microbiological action of the substances used have an effect on pathogenic, opportunistic, fungi, gram-negative and gram-positive bacteria. We found that the introduction of 1% TiO2 r into the molding solution allows to give the package antibacterial properties, as it inhibits the development of Escherichia coli and Bacillus subtilis, as there is a delay in the growth of their colonies compared to the sample without packaging with TiO2 . According to the results of provocative testing, biodegradable packaging with a content of 1% TiO2 has an inhibitory effect on Bacillus subtilis. In addition to antimicrobial properties, the package under study must also have barrier properties, so the vapor permeability of the presented package was determined. The study results show that the addition of 1% TiO2 slightly reduces the vapor permeability, but the increase in the concentration 2–5 % of TiO2 causes an increase in vapor permeability from 4.7 to 5.2 mg / (m∙h∙kPa). The vapor permeability of the presented biodegradable antimicrobial packaging is due to the presence of pores, the number and size of which were determined experimentally. Thus, nanodispersed TiO2 in the amount of 1% in the molding solution of the biodegradable coating is an effective antimicrobial component for antimicrobial coatings, which does not impair their barrier properties.Документ Method of pectin esterification determination degree by titrated acidity(2020) Shulga, Oksana; Lystopad, Vladimir; Shulga, Sergii; Yurchuk, LyudmilaIntroduction. Studies have been conducted to develop a method for determining the pectin esterification degree in order to limit the use a significant number of costly and hardly available reagents. Materials and methods. The samples of apple and citric pectin were exhibited at Kyiv market with the different degree of esterification according to accompanying documentation. IR-spectroscopy research was provided on device Nexus-475 Nicolet firm. NMR-spectrums were registered by NMR-spectrometer Mercury, VARIAN firm. Mathematical treatment of the results is done according to mathematical modeling concept. Results and discussion. In the IR spectrum of low-esterified pectin, this band is low intensity and is in the oscillations region of 1686.71 cm-1. In spectrum of high-ester pectin the intensive line with three maximums at 3400.56 cm-1, 3316.52 cm-1, 3271.70 cm-1, which corresponds to stretching νOH. In IR-spectrums with esterification till 42% the line of free carboxyl group is available, in IR-spectrums of high-esterified pectin there is an intensive line of carboxylate groups (CO2-), and that differs the given spectrums. The given characteristics of NMR-spectrums show the difference in structure of high- and low-esterified pectin, but it does not give an opportunity to conduct the quantitative determination of esterification degree. While analyzing the results we can make a conclusion that the degree or hyperbolic models are the best for prognosing. The difference between chemical method of esterification degree determination and suggested method is 0.6-1.3%. Conclusions. Determination of the pectin degree esterification is possible by tyranic acidity with subsequent calculation by the regression equation. Були проведені дослідження з метою розробки методу визначення ступеня етерифікації пектину з метою обмеження використання значної кількості дорогих і малодоступних реагентів. Матеріали та методи. Зразки яблучного та лимонного пектину виставлялися на Київському ринку з різним ступенем етерифікації відповідно до супровідної документації. ІЧ-спектроскопічні дослідження проводили на приладі Nexus-475 фірми Nicolet. ЯМР-спектри реєстрували на ЯМР-спектрометрі Меркурій фірми ВАРІАН. Математична обробка результатів виконана відповідно до концепції математичного моделювання. Результати і обговорення. В ІЧ-спектрі низькоетерифікованого пектину ця смуга має низьку інтенсивність і знаходиться в області коливань 1686,71 см-1. У спектрі високоефірного пектину інтенсивна лінія з трьома максимумами при 3400,56 см-1, 3316,52 см-1, 3271,70 см-1, що відповідає розтягуванню νOH. В ІЧ-спектрах з етерифікацією до 42% наявна лінія вільної карбоксильної групи, в ІЧ-спектрах високоетерифікованого пектину є інтенсивна лінія карбоксилатних груп (CO2-), що відрізняє наведені спектри. Наведені характеристики ЯМР-спектрів показують різницю в структурі високо- і низькоетерифікованого пектину, але це не дає можливості провести кількісне визначення ступеня етерифікації. Аналізуючи результати, можна зробити висновок, що найкращими для прогнозування є градусні або гіперболічні моделі. Різниця між хімічним методом визначення ступеня етерифікації та запропонованим становить 0,6-1,3%. Висновки. Визначення ступеня етерифікації пектину можливо за тирановою кислотністю з подальшим розрахунком за рівнянням регресії.Документ Edible coatings – environmental replacing of traditional candy paper wrapper of «Korivka» candies(2018) Shulga, Oksana; Prutulska, Natalia; Petrusha, Oksana; Smirnova, ElizabethThe article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers. The proposed composition of edible coating is completely utilized due to its use along with candies.Документ Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product(2018) Shulga, Oksana; Simurova, Natalia; Shulga, Sergii; Smirnova, ElizabethThe article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrared spectra, changes in the frequency oscillations of native starch in the noncharacteristic region have occurred: the frequency of oscillations at 981.81 cm−1 has increased and in the spectrum of modified starch has been at 1024.82 cm−1; the band with frequency of oscillations of 923.07 cm−1 has shifted to 866.66 cm−1, and the band with frequency of oscillations of 609.79 cm−1 has shifted to 672.22 cm−1, indicating the change in noncharacteristic region of the native starch sample after acylation. The properties of obtained modified product have been studied and this modification has appeared to change the shape of moisture and starch bonds, along with decreasing appearance of grains and reduced degree of crystallinity from 12 to 4%.Документ Influence of edible coatings on rye and rye-wheat bread quality(2017) Shulga, Oksana; Chorna, Anastasia; Shulga, SergiiThe coating does not affect the shape of the products, allows to level the surface and makes it shiny, gives the colors a yellowish tint, does not affect the taste, because the coating itself has a neutral taste, it is easy to chew, the smell remains unchanged. The edible coating is an effective packaging material since the moisture of the products decreases slowly and at the same level with synthetic packing materials. The moisture preservation of products in the edible coating can be attributed to the vapor permeability of the coating, which is 4.77 mg/(m∙h∙kPa). The thickness of the coating is 0.540±0.005 mm. The thickness of the bread bags is 0.030 mm. The ability to absorb water by the bread crumb stored in synthetic material is slightly higher. The bread in the edible coating has crumbles as well as the bread stored in synthetic packaging. Freshness of products in edible coating for 48 hours of storage is higher by 3 % compared to products in synthetic packaging, at the end of storage (72 hours) – is greater by 2 % in the product in synthetic packaging. The moisture content of coating is 72 %, after drying and forming the coating on the bread surface, the moisture content of the coating is 5 %.Документ Differential scanning calorimetry research of biodegradable films for confectionery and bakery products(2017) Shulga, Oksana; Chorna, Anastasia; Kobylinskyi, SergiyBiodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.