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Документ Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt(2024) Ivashchenko, Olga; Khonkiv, Myroslav; Stabnikov, Victor; Polishchuk, Galyna; Marynin, Andriy; Buniowska-Olejnik, MagdalenaThe influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8–14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storageДокумент Utilization of plant processing wastes for enrichment of bakery and confectionery products(2023) Stabnikova, Elena; Shevchenko, Anastasiia; Stabnikov, Victor; Paredes-López, OktavioIn this mini-review some technologies proposed by Ukrainian scientists for utilization of plant processing waste to enrich bakery and confectionery products are present. Partial replacement of wheat flour with plant additives allowed to increase nutritional value of food products. Thus, replacement of wheat flour with 5–20% of pumpkin seed flour resulted in an increase of protein content by 13.9–55.5% and fiber content by 12.07–48.7% in bread in comparison with control one without additives. Replacement of wheat flour, 5–15%, with pumpkin cellulose increased the content of protein 1.1–1.4 times and dietary fiber in 1.4–2.2 times in comparison with control bread. Bread supplemented with oat bran, 5–15% instead of wheat flour had higher by 19.5–52.2% score of lysine than bread without plant additives. Waste from grape processing containing protein, lipids, fiber, minerals and polyphenols, could be successfully used in preparation of flourbased confectionery products. Grape seed powder could serve as a substitute of cocoa powder in confectionery coatings technologies. Grape seed cake powder and grape skin powder being used for partial replacement of wheat flour in biscuits enriched the product with dietary fiber, polyphenolic compounds, minerals and vitamins. Addition of flour from extruded sunflower seed kernels in preparation of gingerbread allows to enrich it with valuable nutrients and improve its technological characteristics. Wastes from the processing of plant materials contain valuable substances and can be used in the preparation of functional products. It is essential to maintain and preferentially increase the high quality of products; thus, it is necessary to replace wheat flour with a plant additive in amounts not exceeding 10%.Документ Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content(2022) Bilyk, Olena; Stabnikov, Victor; Vasheka, Oksana; Bondarenko, Yuliia; Kochubei-Lytvynenko, OksanaThe aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver "Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of "Mineral Freshness Plus" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. The use of the developed improver "Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.Документ Application of surface-active substances produced by Rhodococcus erythropolis IMB Aс-5017 for post-harvest treatment of sweet cherry(2022) Pirog, Tatiana; Stabnikov, Victor; Antoniuk, SvitlanaIntroduction. The aim of the present study was testing of the supernatant of Rhodococcus erythropolis ІМВ Ас-5017 with different concentration of surface-active substances (SAS) for treatment of sweet cherry for shelf-life extension. Materials and methods. R. erythropolis ІМВ Ас-5017 were grown in the medium with ethanol. Supernatant with concentration of SAS from 0.1 to 0.5 g/L was used for the treatment of sweet cherry fruit. Concentration of SAS in supernatant was determined by weight method. The total number of heterotrophic bacteria and fungi were determined by the plate dilution method. Results and discussion. The treatment of sweet cherries with a supernatant containing 0.5 g/L SAS diminished the numbers of bacteria and fungi on the fruit’s surface by 10 and 5 times, respectively, in comparison with cherries washed with water. The treatment of sweet cherries with supernatant containing 0.2 g/L SAS diminished the numbers of bacteria and fungi on the fruit’s surface by 5 and 3 times, respectively; treatment with supernatant containing 0.1 g/L diminished the numbers of bacteria and fungi by 2 times in comparison with cherries washed with water. The treatment with supernatant with concentration SAS 0.5 g/L was most effective. Treated with supernatant sweet cherries fruits did not show signs of decay even on 7th day of storage, while untreated or washed with water fruits lost moisture, fruit’s skin became wrinkled, cracks and decayed areas appeared on it. Content of fungal cells on the surface of sweet cherry pretreated with supernatant with concentration of SAS from 0.1 to 0.5 g/L and after that contaminated with spore’s suspension of Aspergillus niger Р-3 were by 2 – 11 times lower than on the surface of fruits washed with water after 5 days of incubation. The possibility of multiple usage of supernatant was shown. Application of supernatant with concentration of 0.5 g/L resulted in decrease of bacterial concentration after first usage by 10 times, after second usage it was diminished by 5 times and after third usage it was diminished by 3 times, meanwhile concentration of fungi decreased by 9, 5 and 4 times after I, II, and III usage of supernatant. Conclusion. Surface-active substances synthesized by Rhodococcus erythropolis IMB Ac-5017 could be used for treatment of sweet cherry to extend their shelf life.Документ Factors affecting antibiofilm properties of microbial surfactants(2021) Pirog, Tatiana; Kliuchka (Nykytyuk), Lilia; Lutsay, Dariya; Stabnikov, VictorAntibiofilm activity of surface-active substances (SAS) synthesized by Rhodococcus erythropolis, Acinetobacter calcoaceticus, or Nocardia vaccinia was studied. The strains were cultivated using carbon ethanol, glycerol, hexadecane, sunflower oil, and carbon-containing wastes from biodiesel production as carbon sources. Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, and yeasts Candida albicans and Candida utilis were used as testing cultures. The antibiofilm activity of biosurfactants depended on the source and concentration of carbon source and duration of cultivation. The addition of calcium cations to media significantly increased antibiofilm activity. Replacement of pure sources of carbon for wastes provided the opportunity to receive biosurfactants with high antibiofilm properties on inexpensive substrates. Destruction of biofilms was the same in cases when supernatant or purified SAS was used. Вивчено антибіоплівкову активність поверхнево-активних речовин (ПАР), синтезованих Rhodococcus erythropolis, Acinetobacter calcoaceticus або Nocardia vaccinia. Штами культивували з використанням в якості джерел вуглецю вуглецевого етанолу, гліцерину, гексадекану, соняшникової олії та вуглецевмісних відходів виробництва біодизеля. Як тест-культури використовували Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, дріжджі Candida albicans і Candida utilis. Антибіоплівкова активність біосурфактантів залежала від джерела та концентрації джерела вуглецю та тривалості культивування. Додавання до середовищ катіонів кальцію значно підвищувало активність антибіоплівки. Заміна чистих джерел вуглецю на відходи дала можливість отримувати на недорогих субстратах біоПАР з високими антибіоплівковими властивостями. Деструкція біоплівок була однаковою у випадках використання супернатанту або очищеного ПАР.Документ Trends and expected benefits of the breaking edge food technologies in 2021–2030(2021) Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasiia; Gavva, Oleksandr M.; Salyuk, AnatolyThe review considered the major trends in the world development of new food processing technologies in 2021–2030: more strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; emerging environmentally-friendly and energy-saving food processing; biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes, microbial metabolites, and new sources of food such as insects and artificial meat; personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of different customer groups.