Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization.For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects.Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat).Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry.The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients.The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds.Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances.Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry

Research Into Fatty Acid Composition of Probiotic Consortiums with the Inclusion of Propionic Acid Bacteria

We studied fatty acid composition of the bacterial leaven of bifidobacteria and propionic acid bacteria that were grown together, and in a monoculture on the lactose medium with the addition of soybean serum in the amount of 3 %. The polyunsaturated fatty acids cannot be synthesized de novo in the organism of mammals. For this reason, searching for the new sources of polyunsaturated fatty acids is a relevant problem of biotechnology. Microorganisms appear to be a promising raw material. They are capable of synthesizing and accumulating in the cells up to 70 % lipids, including free fatty acids. In the course of the accumulation of biomass of the examined strains it was revealed that the propionic acid bacteria enter symbiotic relations with bifidobacteria. In the consortium, density of the population of both types of microorganisms was larger than that in a monoculture. We employed the dynamic method of gas chromatography in experimental studies using a flame-ionization detector. The results obtained allowed us to establish that the bacterial leaven В.longum-Ya3 and P.shermanii-PS4 differed from other samples by the high content of unsaturated fatty acids. In this leaven, the amount of linoleic acid was the largest and made up 23.99 % of the total sum of fatty acids.The data received confirm the expediency of using the probiotic bacteria for constructing the effective biologically active additives that contain essential fatty acids

Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries

BACKGROUNDCarotenoids, vitamins (A, B-2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits. RESULTSThe most abundant carotenoid was -carotene. Plum jam was the sample with the highest -carotene content (608 mu g 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to -carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of -tocopherol but did not contain retinol. CONCLUSIONDespite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted