THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS

In the Russia beverage market, functional beverages are increasingly popular with the population due to their intensive lifestyle and worsening environmental situation. Of great importance is the shelf life of drinks, since they determine the presence in the composition of useful nutrients that affect the various systems of functioning of the human body. The main groups of functional compounds are given. Ways to increase the shelf life of beverages, all aspects and their impact on the safety of the functional components of beverages are considered. The role of flavonoids as one of the groups of functional compounds has been evaluated. Recent studies on the effect of certain functional compounds on each other are given.In the Russia beverage market, functional beverages are increasingly popular with the population due to their intensive lifestyle and worsening environmental situation. Of great importance is the shelf life of drinks, since they determine the presence in the composition of useful nutrients that affect the various systems of functioning of the human body. The main groups of functional compounds are given. Ways to increase the shelf life of beverages, all aspects and their impact on the safety of the functional components of beverages are considered. The role of flavonoids as one of the groups of functional compounds has been evaluated. Recent studies on the effect of certain functional compounds on each other are given

Using the Eurotium cristatum Fungus for Preparing Fermented Herbal Teas

Background: The biological activities of dark Chinese teas are largely due to their microbial post-fermentation. Herbal teas are traditional Russian beverages that hold special value, owing to their taste and useful medicinal properties. However, no data are available in the literature on using microbial post-fermentation for enhancing their biological activity. The goal of this work was to demonstrate that the fungus Eurotium isolated from Chinese black teas can be used for the post-fermentation of herbal teas produced from bay willow and apple leaves.Methods: Eurotium cristatum was isolated from brick Chinese tea Fujan and identified using conventional methods of microbiology and molecular biology. Low molecular weight metabolites (phenols, amines, sugars, and amino acids) were determined by HPLC. E. cristatum was grown in association with the bacterium Bacillus amyloliquefaciens.Results: It was revealed to exhibit valuable biosynthetic features, such as a lack of mycotoxins, zero antimicrobial activity, and the capacity to synthesize neuroactive amines. B. amyloliquefaciens displayed a wide spectrum of antibiotic (antimicrobial and antifungal) activities that anifested themselves even with antibiotic-resistant bacteria). While growing on green unfermented tea (Camellia sp.) E. cristatum produced and modified neuroactive amines, such as dopamine, serotonin, and epinephrine. The fungus efficiently grew during the post-fermentation of herbal teas from both bay willow and apple leaves. Even though Camellia leaves substantially differed from bay willow and apple leaves in terms of phenol content, the growth of E. cristatum on Camellia was also sufficiently good. This suggests that the growth of Eurotium fungi is not influenced by the phenolic compounds. The data obtained on the composition of phenolic compounds, carbohydrates, and amino acids in the fermented plants and raw material provide evidence that the growth of the fungus proceeds depends on the hydrolysis of high molecular weight phenols and cell biopolymers in the fermented material.Conclusion: Thus, the ability of E. cristatum to grow on plant leaves of significantly different biochemical composition provides foundations for new technologies aiming to obtain post-fermented herbal teas with high biological activity that are enriched in low molecular weight compounds including biogenic amines

‘Superior to Disney’: colour animation at Lenfilm, 1936-41

This article examines the phenomenon of colour-film animation at Lenfilm during the period 1936–1941. It discusses the development of colour technologies at the studio during the 1930s and the ways in which its artists responded to the aesthetic challenge of colour. Three of the seven short films produced during this period have been selected as case studies; they are examined here in the context of filmed animations in the Soviet Union during the 1930s, in particular the debates prompted by the screening of three Disney animations in Technicolor at the Moscow International Film Festival in 1935. The formal analysis of the case studies is based on the digital restorations in recent years at the Russian State Film Archive (Gosfilmfond), but also the inspection of one nitrate-positive of Mstislav Pashchenko’s Dzhiabzha (1939), which has survived intact at the archive. The technical difficulties posed by the hydrotype process developed at Lenfilm, as well as the challenge of producing sufficient prints for mass distribution, also form part of the discussion

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