Main trends of functional bakery products market development

At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand. Trends in the development of the market for functional bakery products have been analyzed. The official data of the Rosstat, EMISS, FSAEI SRICHI, information and analytical centers, legislative and regulatory acts of the Russian Federation have been the informational basis of the research. According to the Rosstat data, the output of bakery products in 2020 amounted to 5,4 million tons, of which the share of dietary products was 1%, and the share of functional (fortified) bakery products was only 0,5%. Analysis of the market for functional bakery products showed that their production is extremely unevenly distributed across the regions of the Russian Federation. The volume of production of functional (fortified) and dietetic bakery products in the total production in the Southern Federal District is below the all-Russian level – 0,44%, while in the Krasnodar Territory it is 0,74%. Analysis of the range of functional bakery products on the Russian market shows that the largest share in the consumer market is occupied by iodized bakery products with a high content of dietary fiber, enriched with vitamins and minerals. Based on the results of the analysis of the Russian consumer market of bakery products, a reasonable conclusion has been made that the segment of functional bakery products is extremely limited, and their range does not always correspond to the modern needs of the population. It has been shown that it is relevant to expand the range of functional bakery products, the use of which will provide the human body’s need for the necessary macro- and micronutrients for an active and healthy lifestyle

Methods for obtaining liposomal systems to be used in the food industry

Currently encapsulation of food ingredients using liposomal systems formed by natural phospholipids is of greatest interest for food industry. One of the advantages of encapsulation using liposomal systems is the amphiphilicity of the phospholipids that form them, which allows both hydrophilic and hydrophobic ingredients to be encapsulated, while most other encapsulating agents can only encapsulate hydrophilic ingredients. The article reviews the existing methods for obtaining liposomal systems. It has been shown that the most common classical method for obtaining liposomes, namely, the method of a thin film hydration does not allow obtaining liposomal dispersions that are uniform in shape and size. Moreover, this method requires a large consumption of organic solvents. Physical methods have been considered that make it possible to obtain uniform in shape and size liposome dispersions, in particular, ultrasonic treatment, extrusion under pressure, and microfluidization. The advantages and disadvantages of these methods have been presented. Alternative methods of obtaining liposomal systems without the use of toxic organic solvents and detergents have been considered. It should be noted that development of methods for producing liposomal systems that could be implemented on an industrial scale for the intensive introduction of these systems in food technology is now becoming increasingly important

Development of standard samples-simulators of weight fraction of acetone insoluble substances in rapeseed lecithins

Currently, there is an increase in the volume of rapeseed processing, which leads to a natural increase in the production of by-products such as rapeseed lecithin. One of the indicators of the quality of lecithins, which determines the content of physiologically valuable components – phospholipids is the weight fraction of substances insoluble in acetone. The aim of the study is to develop an integrated system for metrological support of an instrumental method for determining the weight fraction of substances insoluble in acetone, contained in rapeseed lecithins, using the pulse NMR method. The main element of this system is standard imitating samples with known metrological values of the mass fraction of substances insoluble in acetone. As a result of the conducted studies of NMR characteristics of natural samples of rapeseed lecithins with different mass fractions of substances insoluble in acetone, the optimal parameters of NM relaxation characteristics of standard imitating samples have been determined. It has been shown that three substances are required to create standard imitating samples, while to simulate the protons contained in the oil phase of rapeseed lecithins two substances are required using spin-spin relaxation time from 77 to 110 ms and a spin-spin relaxation time from 23 to 28 ms, and to imitate phospholipid protons – a substance with a spin-spin relaxation time from 2 to 6 ms is required. On the basis of the study of NMR characteristics of protons contained in samples of chemically inert organic silicon liquids and natural latex, a composition of 6 standard samples-imitators of the mass fraction of substances insoluble in acetone contained in rapeseed lecithins, and a procedure for their use for NMR calibration analyzer AMV-1006 M have been developed

Application of liposomal systems derived from vegetable lecithins in food technologies

Liposomal systems are widely used in Medicine, Pharmacy and Cosmetology as delivery systems for transdermal, oral, parenteral administration of certain medicinal and biologically active substances into the body. This is due to unique properties of liposomes formed by natural phospholipids, amphiphilic molecules of which are able to form associates spontaneously in the aqueous medium, but also in the form of bilayers. The article deals with the classification of liposomes according to the structure; it has been also noted that the liposomes formed by natural phospholipids, are characterized by high biocompatibility, isotropy and thermoreversibility. An egg yolk is the richest source of natural phospholipids and it contains up to 78 % of phosphatidylcholines.However, isolation of phospholipids from plant sources such as soy, sunflower and rapeseed, is more profitable economically, and therefore more appropriate for the use in food technology. It has been shown that liposomal systems of plant origin have broad application in food technologies as food additives, enzyme encapsulators, bacteriocins and stabilizers of labile nutrients. However, poorly studied mechanism of liposomal formation and the problem of ensuring the stability of liposomal systems during storage are limiting factors of their wide use in food technologies, since under the influence of various factors their structure may be disrupted and, as a result, active substance can come out into the external environment.Thus, studies aimed at identifying regularities and mechanisms of formation of highly stable liposomal systems derived from phospholipids contained in plant lecithins are considered to be relevant

SOYA LECITHINS QUALITY CONTROL USING THE NMR PULSE METHOD

Soya lecithins are leaders in the global lecithin market not only in terms of production, but also in terms of consumption in various sectors of the food industry, due to the uniqueness of their technological and physiologically functional properties. Production of domestic lecithin is increasing rapidly, it has a high export potential. Development of operational methods for controlling their quality using modern analytical instruments that ensure accuracy and reproducibility of the results is relevant today. The most promising methods are the ones for assessing the quality of oilseed raw materials and products of its processing, including lecithins, based on the NMR pulsed method.The aim of the research is to develop a method for determining the acid number (AN) of liquid soya lecithins using a NMR pulsed method. It has been shown that for the development of a method for determining the AN of liquid soya lecithins, it is necessary to carry out special sample preparation of the sample taking into account the parameters specified for soya lecithins, namely, the ratio of the system «soya lecithin - carbon tetrachloride (CCl4) - NaOH solution» should be equal to 1.0: 3.0: 0.6 ( by weight), and the duration of active contacting of the specified system should be at least 1.5 minutes The indicated sample preparation of samples of liquid soya lecithins will allow obtaining accurate and reproducible results of measuring the amplitude of NMR signals of soap protons, which is an analytical parameter characterizing the content of lipids exhibiting acidic properties in lecithin. Method for determining the AN of liquid soya lecithins based on the NMR pulsed method has been developed using the revealed dependence of the analytical parameter on the values of the AN of liquid soya lecithins, which is characterized by a high correlation coefficient (0.9943)

DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING

The article presents the results of determining the expiry date of Grushevaya food supplement obtained from the secondary resources of the processing of «Conference» pears. The use of secondary resources to obtain finished products in the form of food additives and the assessment of their consumer properties is an urgent task. One of the important consumer properties of food products is its storability along with organoleptic, physical and chemical and functional properties, as well as safety and nutritional value, which determines its shelf life,The aim of the research is to determine the shelf life of Grushevaya supplement. Changes in microbiological safety indicators during storage of Grushevaya food supplement, namely, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the number of molds, bacteria of Escherichia coli group (coliforms) and pathogenic microorganisms have been studied, and 18 months period has been established as its shelf life. It has been found that during the shelf life the loss of vitamin C and polyphenolic compounds in its composition is 5.5 % and 4.8 %, respectively. It has been revealed that the antioxidant activity, determined in experiments in vitro and in vivo of the food supplement after 18 months of storage differs slightly compared with those for a freshly prepared supplement.The same pattern has been established in in vivo experiments on manifestation of hepatoprotective properties in freshly prepared supplement after 18 months of storage

A COMPARATIVE EVALUATION OF THE STABILITY OF APPLE ACID COMPLEXES AND SOYA OIL PHOSPHOLIPIDS WITH IRON AND COPPER IONS

The effectiveness of hydration, which is the first stage of refining vegetable oils, depends primarily on the ability of the hydrating agent to convert nonhydratable phospholipids into their hydratable forms. The latter are complex compounds with polyvalent metal ions. Iron and copper ions have a negative effect on the quality of hydrated oils and the resulting lecithins, as their resistance to oxidation reduces. Malic acid solutions can be used as a hydrating agent.The complexation process of malic acid with iron and copper ions was studied by potentiometric titration. It was established that the introduction of iron and copper ions into the malic acid solution led to a decrease in pH values, which indicated the presence of complexation in these systems. It was established that malic acid with iron ions formed more stable complexes compared to copper ions. It was shown that the stability of complexes of malic acid with iron ions of [MeL2] type and copper ions of [MeL] type, formed in the system in the maximum amount, was significantly higher than the stability of the complex compounds of phosphatidylserines, phosphatidylinositols and phosphatidic acids with these ions. Comparison of the stability constants of complexes of iron and copper ions with succinic and malic acids showed that «Me – malic acid complexes» were more stable. Thus, the obtained results allow us to recommend aqueous solutions of malic acid as a hydrating agent for hydration of phospholipids from vegetable oils

Comparative evaluation of the micelle formation process of phospolipids of rapeseed and sunflower lecithines in nonpolar solvents

It is known that the ability of phospholipids in plant lecithins to micelle formation in solutions of non-polar solvents depends on their chemical composition. The aim of the study was to conduct a comparative assessment of the process of micelle formation of phospholipids of rapeseed and sunflower lecithins in non-polar solvents to confirm the effectiveness of using carbon tetrachloride as a non-polar solvent, which reduces the micelle formation of phospholipids of rapeseed lecithins and allows us to determine the acidic number of rapeseed lecithins based on the pulsed method of nuclear magnetic resonance. It is shown that phospholipids of rapeseed lecithins in the model oil and carbon tetrachloride form micellar solutions, and micelle formation process of phospholipids is characterized by two values of the critical micelle concentration - CMC1 and CMC2, indicating the formation of rapeseed oil phospholipids in nonpolar solvents of different micellar structures by the molecules. As a result of comparing the values of CMC1 and CMC2 for phospholipids of rapeseed and sunflower lecithins in non-polar solvents in order to compare the ability for micelle formation of phospholipid molecules of these lecithins, it’s been established that the molecules of phospholipids of rapeseed lecithins in both model oil and carbon tetrachloride show the ability to micelle formation in a lesser extent than phospholipid molecules of sunflower lecithins. The effectiveness of the use of carbon tetrachloride as a non-polar solvent, which reduces micellization of phospholipids of rapeseed lecithins and allows determination of the acid number of rapeseed lecithins based on the pulsed nuclear magnetic resonance method has been shown

MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES

Secondary apple processing resources – apple pomace formed during the production of direct-squeezed juice, serve as a valuable source of a complex of antioxidants such as phenolic compounds, contain dietary fiber, including pectin, cellulose and hemicelluloses, B vitamins, macro and trace elements. The article overviews modern research in the field of obtaining food ingredients from the secondary resources of apple processing.So, apple pomace has been studied by many researchers as a promising source of biologically active phenolic compounds, which are used in the food, pharmaceutical and cosmetic industries due to their high antioxidant and antimicrobial activity. Apple pomace is used as raw material for pectins due to the widespread use of pectin in the food industry (production of marshmallows, marmalade, confiture, jams, sausages, juices, yogurts, bakery products and other products), medicine and pharmaceuticals (production of baby granules, suspensions, gels, for imparting viscosity to emulsions, binding of heavy metal ions, healing of wounds, development of nutrient media), the cosmetics industry (production of certain types of face masks and gels).As a result of bioconversion of apple pomace, a number of edible organic acids of the L form can be obtained: acetic, citric and lactic acids. A review of modern foreign studies in the field of obtaining food ingredients from apple pomace showed the promise of their use as a valuable raw material, as well as the relevance and need for the development of domestic highly effective innovative technologies for the production of phenolic compounds, pectin and food organic acids to solve the problems of import substitution

COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS

The article presents the results of assessing the competitive potential of enriched functional bakery products. Developments in the field of creating functional enriched food products are a priority area that allows implementing the concept of healthy nutrition of the population of the Russian Federation because their consumption will ensure normal nutritional status due to macro- and micronutrients. A comprehensive indicator namely, its competitive potential, along with quality, safety, nutritional value, and preservation characteristics is of particular importance when producing the developed product.The competitive potential of a functional bakery product has been evaluated by five groups of indicators: functional efficiency; safety; standardization; reliability; patent law, in comparison with the basic unenriched bakery product, considered as the standard. An analysis of the evaluation results shows that the competitive potential of the developed bread exceeds this indicator for the base product by 1.6 times, due to the fact that the developed bread is characterized by a higher indicator of functional efficiency, especially according to the content of dietary fiber (Qrel = 9.105), copper (Qrel = 2,667), phosphorus (Qrel = 1,694), potassium (Qrel = 1,445) and the range of functionality (Qrel = 1,5). In addition, the patent legal indicator and the reliability indicator of the developed functional bread enriched with «Grushevaya» food supplement exceed the base product (Qrel = 2.0) and (Qrel = 1.5), respectively. It has been shown that the competitive potential of the developed bread exceeds this indicator for the base product is almost 2 times, since it is characterized by a higher indicator of functional efficiency, especially according to the content of dietary fiber (Qrel = 13,500), copper (Qrel = 4,500), phosphorus (Qrel = 1,932), potassium (Qrel = 1,676) R-active substances (Qrel = 1.275) and the range of functionality (Qrel = 1.5). It should be noted that the patent-legal indicator and the reliability indicator of functional buns enriched with Grushevaya food supplement also exceed the base product (Qrel = 2.0) and (Qrel = 1.5), respectively. Thus, it has been found that the competitive potential of the developed functional bakery products (bread and rolls), enriched with Grushevaya food supplement, is significantly higher than the competitive potential of the basic products – bread and rolls