Potravinarstvo Slovak Journal of Food Sciences

https://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2022-01-26T17:35:33+00:00 doc. Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems Welcome to administration panel https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1715 Polyphenol components and antioxidant activity of Thymus spp. 2022-01-04T12:55:59+00:00 Olena Vergun olenavergun8003@gmail.com Liudmyla Svidenko svid65@ukr.net Olga Grygorieva olgrygorieva@gmail.com Vladimíra Horčinová Sedláčková vladimira.sedlackova@uniag.sk Katarína Fatrcová Šramková katarina.sramkova@gmail.com Eva Ivanišová eva.ivanisova@uniag.sk Ján Brindza Jan.Brindza@uniag.sk

This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of Thymus spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for Th. pulegioides, from 61.43 to 168.18 mg GAE/g for Th. serpyllum, and from 47.36 to 115.67 mg GAE/g for Th. vulgaris. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for Th. pulegioides, from 28.58 to 59.62 mg CAE/g for Th. serpyllum, and from 22.95 to 53.82 mg CAE/g for Th. vulgaris. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for Th. pulegioides, from 36.0 to 82.43 mg QE/g for Th. serpyllum, and from 24.59 to 55.41 mg QE/g for Th. vulgaris. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for Th. pulegioides, 96.06 – 219.0 mg TE/g for Th. serpyllum, and 87.56 – 215.43 mg TE/g for Th. vulgaris. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for Th. pulegioides, 8.11 – 9.21 mg TE/g for Th. serpyllum, and 4.97 – 9.53 mg TE/g for Th. vulgaris. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (r = 0.938, 0.908, and 0.854). Investigated Thymus spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.

2022-01-01T00:00:00+00:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1711 The intensification of dehydration process of pectin-containing raw materials 2022-01-04T12:55:56+00:00 Igor Palamarchuk vibroprocessing@gmail.com Oksana Zozulyak ksuxazoz1980@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Ievgenii Petrychenko 22102210g@ukr.net Nataliia Slobodyanyuk slob2210@ukr.net Оlexander Domin domin31@gmail.com Sergiy Udodov kiypivo@gmail.com Olena Semenova tata_t@2008ukr.net Inna Karpovych inkarp@ukr.net Roksolana Blishch roksolanaalex1976@gmail.com

The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.

2022-01-03T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712 The study of the intensification of technological parameters of the sausage production process 2022-01-24T10:10:41+00:00 Larysa Bal-Prylypko bplv@ukr.net Maryna Yancheva ya.marina11@gmail.com Mariia Paska maria_pas@ukr.net Maxim Ryabovol ryabovolmaksym@gmail.com Mykola Nikolaenko mykola.nikolaenko.nubip@gmail.com Valentyna Israelian vs88@ukr.net Oksana Pylypchuk pylypchuk_os@nubip.edu.ua Nina Tverezovska tverezovskaya@nubip.edu.ua Yurii Kushnir kushnir_y@alma-veko.com.ua Maryna Nazarenko nazarenkoinna10@gmail.com

One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

2022-01-17T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1710 Bromine in chicken eggs, feed, and water from different regions of Ukraine 2022-01-26T17:35:33+00:00 Oleksandr Orobchenko toxу-lab@ukr.net Yuliia Koreneva k.17.nk08@gmail.com Anatoliy Paliy paliy.dok@gmail.com Kateryna Rodionova katerina.rodionova@ukr.net Mikola Korenev korenevnikolayivanovich@gmail.com Natalіya Kravchenko diagnost839@gmail.com Olena Pavlichenko pavlichenkoelena777@gmail.com Svetlana Tkachuk ohdin@ukr.net Oleksandr Nechyporenko f_vet@ukr.net Svitlana Nazarenko nazarenko.sveta2014@gmail.com

The purpose of these studies was to analyse and compare the content of bromine in samples of chicken eggs, feed, and water from different regions of Ukraine in the dynamics of 2016 – 2020: with an increased risk of bromine in products (Kharkiv, Poltava, Dnipropetrovsk and Mykolaiv regions) and outside the risk zone (Volyn, Vinnytsia and Zaporizhzhia). Studies of bromine content in eggs, feed, and water were performed in the laboratory of toxicological monitoring of the National Scientific Center "Institute of Experimental and Clinical Veterinary Medicine" (Kharkiv) using X-ray fluorescence analysis. As a result of the conducted researches, the increase of the bromine content in chicken eggs in the dynamics of 2016 – 2020 was established: the bromine content increased regardless of the region of the poultry farm location. The highest bromine concentration in chicken eggs was found in Kharkiv, Dnipropetrovsk, Mykolaiv, and Zaporizhia regions. Bromine source in poultry products is the excessive intake of bromine in the poultry body with alimentary environmental factors (feed and water). Bromine content in feed for chickens increased in the research dynamics (from 35.1% in the Poltava region to 2.5 times in the Zaporizhzhia region). It exceeded the established EFSA (4.4% of the total) and the average in Ukraine (51.2% of the total number of samples). In addition, the average bromine content in feed from poultry farms of the studied regions of Ukraine correlated with the number of registered and approved bromine-containing pesticides. The average bromine concentration in water sources in the studied regions of Ukraine had no significant differences compared to the beginning of the study but exceeded the maximum allowable concentration by 21.7% in 2016, 34.8% in 2018 and 39.1% in 2020. The maximum bromine concentration was in water sources in Mykolayiv, Kharkiv, and Dnipropetrovsk regions.

2022-02-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1718 Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan 2022-01-14T13:59:30+00:00 Yerkebulan Utegenov utegenov@toronto-uni.com Jamilya Seitkhozhina seitkhozhina@lund-univer.eu Madina Ryspekova m.ryspekova@lund-univer.eu Zhuldyz Utegenova zh-utegenova2@singapore-uni.com Azhar Baltasheva a.baltasheva@singapore-uni.com

In recent years, in connection with the rise of prices for resources the aggravation of the competition, the concept of enterprise performance management has begun to be actively used. The process of financial diagnostics and assessment of the security level in economic entities' activities is one of the most debatable in the scientific community. This research aimed to study the entrepreneurial development in the milk production sphere in Kazakhstan and to find the most effective tools for ensuring the financial security of enterprises. The databases of the Bureau of national statistics of the Agency for strategic planning and reforms of the Republic of Kazakhstan and the Eurasian Economic Commission were used as the study materials. The main methods were the resource and functional approach, integrated, and financial risk. Within the framework of this study, the dairy industry of Kazakhstan was investigated. Industrial enterprises operate in challenging economic conditions. Therefore, the managerial decisions should be directed towards strengthening the financial and property status and developing strategic potential capable of adapting to unfavourable environmental factors. The scientific novelty of the study lies in the fact that the presence of an organic link between the economic situation in the state and the profit margins requires an increase in the efficiency of using the production capabilities of the enterprise. The study's practical significance lies in using the findings and developments as recommendations for improving the economic aspects of dairy enterprises.

2022-02-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1720 Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region 2022-01-06T08:25:33+00:00 Zhanara Nurtayeva zh.nurtayeva7520@tanu.pro

The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.