Optimization of formulation composition of the low-calorie emulsion fat systems

Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties. The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil-and-fat products. It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical-chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition. The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.Оптимізовано рецептурний склад низькокалорійних емульсійних жирових систем з використанням стабілізаційної системи «Хамульсіон QNA» і концентрату топінамбура «Нотео» як джерела пребіотика інуліну та харчових волокон. Наведено рекомендації щодо розробки технологій двох груп низькокалорійних майонезів, соусів, дресингів, збагачених харчовими волокнами і пребіотиками (або комплексами синбіотиків), на основі розроблених емульсійних жирових систем

“Lving” and “probiotic” cosmetics: modern view and defenitions

In the presented article, based on the detailed analysis of scientific sources and many years of own experience in production of the probiotic foods, the definition of “probiotics” in cosmetics, as well as the definition of “living” and “probiotic” cosmetics is proposed.The skin is a complex barrier organ that has a symbiotic relationship between microbial communities and host tissue via complex signals provided by the innate and the adaptive immune systems. It is constantly exposed to various endogenous and exogenous factors – physical, chemical, bacterial and fungal, as well as the effects of the hormonal disorders, which affect this balanced system potentially leading to inflammatory skin conditions comprising infections, allergies or autoimmune diseases. In opposition to the gut and stool microbiome, which has been studied and described for many years, investigations on the skin or scalp microbiome lasts only for last 10 years. Therefore, the screening of effective means of correcting and/or maintaining the human normoflora for the preservation of healthy skin microbiome today is an urgent task.It is well known that probiotics and prebiotics are helpful for specific disorders in the human body. Skeptics wonder: can the probiotics and prebiotics be scientifically applied in cosmetics? Different clinical studies indicated that they have special effects in cutaneous apparatus directly or indirectly, which can be considered from different aspects. Probiotic bacteriotherapy can have great potential in accelerating wound healing, in preventing and treating the skin diseases including eczema, atopic dermatitis, acne, allergic inflammation or skin hypersensitivity, UV-induced skin damage and cosmetics products. Therefore, some firms are already incorporating bacteria and/or their lysates into skin creams with the promise of «rebalancing» the community of bacteria that live in the human body and delivering healthier, more radiant-looking skin. However, such parameters as the type of probiotic, the form in which it is added to the formulation (living bacteria, lysates, etc.) and the recommended concentrations of these ingredients in cosmetic products that are safe and effective are still not defined. Due to currently widespread use of probiotic cosmetic products in the world beauty industry, the concept of "probiotic" in the cosmetic industry requires a clear definition.</p

OPTIMIZATION OF PARAMETERS OF FERMENTOLYSIS OF PROTEINS IN THE COMPOSITION OF SERUM-PROTEIN CONCENTRATE

The food industry is a strategic industry that works quite steadily even during periods of economic crises, providing food security to any state, and is a source of raw material for other industries with a high potential for development, for example, for the production of cosmetics. The modern cosmetics market is represented by various cosmetic products, often expensive, but not always made from natural ingredients. Therefore, the search for the newest ingredients for the production of natural cosmetics on the basis of domestic raw materials is an urgent task of the present. Ingredients from milk serum can be used for the production of natural cosmetics that in large quantities is obtained in milk processing enterprises and often remains unprocessed. Whey protein concentrations can be a source of short-chain peptides and free amino acids for the production of various cosmetic products. The process of fermentolysis of serum proteins in nanofiltration concentrate KSB-65 with the content of dry matter of 20% using neutral peptidase C from the domestic producer at a temperature of 40 ºС with the duration of the process varying from 1 to 5 hours, the content of peptidase – from 0,5 to 2,0 U/g. It is established that the optimal parameters of the fermentolysis of serum proteins in KSB-65 are as follows: temperature 40 º C, neutral peptidase C content – 0.78 U/g, duration of fermentolysis – 3.17 hours. With optimal parameters of the fermentolysis process, the hydrolyzate of the nanofiltration concentrate KSB-65 contains the maximum amount of short chain peptides (57.03 mg/cm3) and a high concentration of free amino acids (54.66 μg/cm3). Recommendations for the further use of serum protein hydrolyzate obtained using the recommended optimal parameters of the enzyme production process from the nanofiltration concentrate KSB-65, in the manufacture of cosmetic products, including with anti-age effect, and hydrolyzates of proteins enriched with probiotic cultures of lactam bifidobacteria or their lysates

Development of a Technology of Vitaminized Blended Vegetable Oils and Their Identification by the Fatty Acid and Vitamin Contents

Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blends with a rational ratio of ω-6:ω-3 fatty acids in two-component (10:1, 5:1) and three-component (5:1) mixtures.A reasonable combination of vegetable oil blends with a rational ratio of ω-6:ω-3 fatty acids has been substantiated. Since oils belong to polyfunctional physiologically active products with a wide range of technological properties, they can be used with fat soluble vitamins (tocopherol and β-carotene). This reduces the oxidation processes in the vitaminized blended vegetable oils (VBVOs).A blended vegetable oil is a system in which PUFAs of the ω-6 and ω-3 groups are present in certain ratios and are subject to oxidative damage, to a greater extent due to the increased content of PUFAs. In accordance with the specifics of the blended oils as enriching ingredients, fat-soluble vitamins E (tocopherol) and β-carotene were used, which are not only physiologically important components for the human body but also active natural antioxidants. It has been found that adding a 0.2 % solution of β-carotene in the amount of 3.75 g and 1 % of tocopherol solution in the amount of 2.5 g provides 30 % of the daily requirement of these vitamins for the human body.The appropriateness of the joint use of tocopherol and β-carotene is based on the finding that it stabilizes oxidation and increases the induction period 1.5–2 times.The fatty acid composition of the created recipes of the blended systems with the ratio of PUFAs of the ω-6 and ω-3 families, in particular for healthy people's nutrition with a ratio of ω-6:ω-3 being equal to 10:1; for adequate nutrition the ω-6:ω-3 ratio should be 5:1, which indicates the expediency of the selected vegetable oils for the creation of blended systems, balanced on the fatty acid composition exactly in the proposed ratios.The technologies of blending and vitaminizing vegetable oils have been developed and introduced at the Odesa Stone Fruit and Vegetable Oils Plant, AVA Ltd. (Ukraine).When solving the problems of substantiating the blending and vitaminization technologies, it has been proven that these operations can be performed with equipment that is present in almost all oil and fat processing factories. The proposed blending technology involves only two stages: stage 1 is the dosage of the prescription amount of oil 1 in a temperature-maintaining container; stage 2 is the dosage of the prescription amount of oil 2 in the container with oil 1 and mixing for 5.0...10 min at t=28…30 °С. It does not require much time and allows the preparation of oil and mixing within 10–15 minutes