Bacterial Spoilage Research Articles

Pectin/gelatin-based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applications.

Alternatives to nonbiodegradable synthetic plastics for food packaging include films made from biopolymers that are nontoxic and environment-friendly. In this study, carnauba wax (CW) and nitrogen-doped graphene quantum dots (NG) as functional additives were utilized in the production of pectin/gelatin (PG) film. NG was synthesized through the microwave method, using acetic acid as the carbon source, giving size, and zeta potential of 1.635nm and +0.647mV, respectively. NG (0%-10%) and CW (0%-10%) were investigated for nanocomposite film preparation using central composite design. The lowest water vapor permeability of film samples was 1.74×10-10gmm/hm2kPa, which was obtained at 8.5% CW and 6% NG. The highest solubility rate (57%) was observed in the PG film with 10% NG. The incorporation of NG significantly amplified light absorbance at 280nm. The antioxidant properties improved as NG content increased from 1.5% to 10%. Optimum condition for the fabrication of film sample was obtained at 8.5% NG and 8.5% CW. Adding NG led to a substantial enhancement in the tensile strength (up to 68.97%) and elongation at break (up to 40.20%). PG film with CW and NG reduced the viable cell count of Staphylococcus aureus and Klebsiella pneumoniae by 4- and 1.75-fold, respectively. The produced composite film combined with NG and CW can serve as suitable novel active packaging components for items prone to oxidation and bacterial spoilage to enhance their quality and longevity.

Strategic addition of rosemary essential oil in natural rubber-toughened poly(lactic acid)/cinnamon oil blends for antimicrobial packaging

Bacterial spoilage in fruits and vegetables has emphasised the importance of extending the shelf life of food and ensuring a secure and dependable food supply that requires suitable packaging. This study presents an innovative biodegradable film for active food packaging, incorporating poly(lactic acid) (PLA) and natural rubber (NR) with cinnamon essential oil (CEO) and rosemary essential oil (REO). Although past research has examined individual essential oils in packaging, the combined effects of CEO and REO in a PLA/NR matrix remain unexplored. The influence of different CEO-to-REO ratios on the properties of PLA/NR/CEO blends was comprehensively investigated. Tensile tests showed that incorporating REO substantially improved the mechanical properties, with PLA/NR/1CEO:4REO and PLA/NR/1CEO:1REO exhibiting the highest tensile strength and elongation at break, respectively. Notably, REO incorporation effectively reduced essential oil release in aqueous environments, enabling controlled hydrolytic degradation of the PLA/NR/CEO blend. Thermal analysis showed that higher REO content increased both the thermal stability and crystallinity of the PLA/NR/CEO blends, addressing a common limitation in biodegradable packaging materials. All active films showed good antimicrobial properties against Escherichia coli and Bacillus cereus. Overall, the addition of REO to the PLA/NR/CEO blend synergistically improves the mechanical and thermal properties of the active films.

Lipase-catalyzed synthesis of erythorbyl oleate and its characterization as a multifunctional emulsifier.

Erythorbyl oleate (EO), a novel emulsifier with multifunctional properties, was synthesized via lipase-catalyzed solvent-free esterification between erythorbic acid and oleic acid. The reaction produced EO of 30.75±1.65mM at 60h, monitored by high-performance liquid chromatography (HPLC) analysis. Purified EO was chemically identified as 6-O-oleoyl-erythorbic acid by HPLC-electrospray ionization/mass spectrometry (ESI-MS), 1H nuclear magnetic resonance (NMR), and 13C NMR analyses, and further investigations on its multifunctionalities were conducted. EO displayed antioxidant activity equivalent to erythorbic acid in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Investigation of the antibacterial activity of EO against foodborne pathogens showed MICs of 0.27±0.09 and 0.40mM for Bacillus cereus ATCC 10876 and Staphylococcus aureus ATCC 12692, respectively. EO also displayed interfacial properties, lowering interfacial tension between medium-chain triglyceride oil and water to 3.40±0.04 mN/m with a critical micelle concentration of 2.54±0.03mM. Dynamic light scattering analyses of the emulsion stabilized by EO demonstrated a similar polydispersity index (0.15±0.00) to Tween 80-stabilized emulsion (0.28±0.01), with an average droplet size of 173.2±1.8nm. In addition, the EO-stabilized emulsion exhibited a negative surface charge (-56.83±4.30mV) in zeta potential measurements, indicating sufficient electrostatic repulsion between droplets. These results suggest that EO is a multifunctional emulsifier to simultaneously control oxidative rancidification and bacterial spoilage in emulsion-based foods. Practical Application: EO was synthesized via an enzymatic esterification reaction between erythorbic acid and oleic acid. The synthetic process excluded any use of organic solvent, diminishing potential health hazards or environmental pollution associated with chemical reactions. The interfacial properties of the resultant EO, along with excellent antioxidant and antibacterial activities, propose its potential application in emulsion-based foods. Simultaneous control of bacterial spoilage and oxidative rancidification by EO would fulfill the industrial needs for extending shelf life and enhancing consumer safety.

Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation

Aeromonas is a ubiquitous aquatic bacteria, and it is a significant factor contributing to meat spoilage during processing and consumption. The abilities of Aeromonas salmonicida 29 and 57, which exhibit spoilage heterogeneity, to secrete protease, lipase, hemolysin, gelatinase, amylase, and lecithinase were confirmed by plate method. A total of 3948 proteins were identified by ITRAQ in extracellular secretions of A. salmonicida, and 16 proteases were found to be potentially related to spoilage ability. The complete genome sequence of A. salmonicida 57 consists of one circular chromosome and three plasmids, while A. salmonicida 29 consists of one circular chromosome, without a plasmid. Transcriptomic analysis revealed a significant number of DEGs were up-regulated in A. salmonicida 29, which were mainly enriched in metabolic pathways (e.g., amino acid metabolism, carbohydrate metabolism), indicating that A. salmonicida 29 had better potential to decompose and utilize nutrients in meat. Six protease genes (2 pepB, hap, pepA, ftsI, and pepD) were excavated by combined ITRAQ with transcriptome analysis, which potentially contribute to bacterial spoilage ability and exhibit universality among other dominant spoilage bacteria. This investigation provides new insights and evidence for elucidating metabolic and spoilage phenotypic differences and provides candidate genes and strategies for future prevention and control technology development.

Antimicrobial Blue Light (aBL) as a potential tool to reduce bacterial spoilage in the fishery chain

Along the fishery chain, a high amount of fish is lost for the activity of spoilage microorganisms originating from the environment, human handling and fish themselves. Different techniques are conventionally used to reduce the growth of bacteria: from cold temperature and icing to high concentration of salts, from drying to natural antimicrobial compounds. In this study, the antimicrobial Blue Light (aBL) was considered as an innovative tool. In particular, the irradiation with light at 410 nm inhibited the growth of most bacteria isolated from skin samples of anchovies and sardines chosen for their worldwide commercial importance. Bacterial strains showed a different sensitivity to light treatment: the ones isolated from anchovy were more sensitive than those from sardine. Investigations were performed on Aeromonas bestiarum, an emerging foodborne pathogen. Upon irradiation with light at 410 nm (200 J/cm2), a statistically significant decrease of 3 log units was observed. The same fluence rate successfully inhibited the biofilm formation of A. bestiarum, and disrupted 50 % of the adherent biomass of a 24-h old biofilm. The irradiation of Staphyococcus vitulinus compromised its viability and the associated proteolytic activity known to contribute to meat spoilage. In vivo experiments showed that aBL caused a remarkable decrease (at least 50 %) of viable counts of bacteria from anchovy and sardine skin samples conserved at 4 °C for one day. In conclusion, these results support the potential use of blue light in reducing the growth of skin microorganisms potentially responsible for loss of food safety, quality and decrease of storage life.

Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3% lactic and 0.3% gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic effect of plasma was observed with low-concentration LGA in preserving meat quality and color over 8-day aerobic storage (4 °C). On day 8, PLGA-treated breasts and drumsticks exhibited a significant reduction in bacterial spoilage by 0.69 and 0.50 log CFU/g, respectively, compared to control treatment. They also showed the low levels of 2-thiobarbituric acid reactive substances, respectively, as opposed to others. PLGA effectively sanitized and improved meat quality during storage. Multi-analytical techniques revealed strong correlations between anserine and taurine as antioxidants, linking them with freshness and chemical changes in chicken meat. Industrial relevanceCold atmospheric plasma is FDA-approved for surgical trials, while its potential in the food industry is currently under evaluation and gaining global attention. The combination of plasma and low-concentration lactic-garlic acid (LGA) holds significant promise for expanding markets by preserving color, and fortifying antimicrobial and antioxidant properties of chicken meat. In this study, PLGA treatment enhances chicken meat quality compared to other treatments, reducing microbial growth by up to 17%, lowering lipid oxidation by up to 12%, and improving volatile changes during storage. Additionally, it establishes a robust foundation for using multi-analytical techniques to correlate chicken meat freshness and chemical changes with direct relevance to the food industry.

Preservative Effect of Vernonia amygdalina Extract on Microbial Activity, Proximate Composition and Sensory Evaluation of Smoked-dried African Catfish Clarias gariepinus (Burchell, 1822)

The effect of Vernonia amygdalina extract on microbial activity, proximate composition and sensory evaluation of smoked-dried Clarias gariepinus stored at 32.0±2°C was determined over the period of 21 days. The experimental treatments were the control, 0.5%, 1%, 1.5% (w/v) Vernonia amygdalina extract solutions. 52 fish of average mean weight of 30.98±1.32g were degutted, washed and randomly assigned to the treatments and soaked in the extract solutions for 30 minutes and later smoked-dried for 12 hours. Six bacterial species namely, Bacillus subtilis, Corynebacteria sp, Proteus mirabilis, Streptococcus faecalis, Staphylococcus albus and Staphylococcus aureus were observed in the study. There was no increase in the microbial loads in all the treatments except in the control which increased from 27×103 to 40×103 cfu. Highest crude protein content (48.08±0.82%) was recorded in the control while the least value (39.67±0.04%) was obtained in the fish treated with 0.5% concentration of the extract. There was no significant difference (P>0.05) in the sensory evaluation among all the treatments and the control. This study reveals that V. amygdalina extract can be used as preservative in protecting smoked-dried C. gariepinus from bacterial spoilage, thus limiting economic loss and possible health risk to consumers.

Spotting of Volatile Signatures through GC-MS Analysis of Bacterial and Fungal Infections in Stored Potatoes (Solanum tuberosum L.).

Potatoes inoculated with Pectobacterium carotovorum spp., Aspergillus flavus and Aspergillus niger, along with healthy (control) samples, were stored at different storage temperatures (4 ± 1 °C, 8 ± 1 °C, 25 ± 1 °C) for three weeks. Volatile organic compounds (VOCs) were mapped using the headspace gas analysis through solid phase micro extraction-gas chromatography-mass spectroscopy every week. The VOC data were arranged into different groups and classified using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) models. Based on a variable importance in projection (VIP) score > 2 and the heat map, prominent VOCs were identified as 1-butanol and 1-hexanol, which can act as biomarkers for Pectobacter related bacterial spoilage during storage of potatoes in different conditions. Meanwhile, hexadecanoic acid and acetic acid were signature VOCs for A. flavus, and hexadecane, undecane, tetracosane, octadecanoic acid, tridecene and undecene were associated with A. niger. The PLS-DA model performed better at classifying the VOCs of the three different species of infection and the control sample compared to PCA, with high values of R2 (96-99%) and Q2 (0.18-0.65). The model was also found to be reliable for predictability during random permutation test-based validation. This approach can be adopted for fast and accurate diagnosis of pathogenic invasion of potatoes during storage.

Fish Freshness Indicator for Sensing Fish Quality during Storage.

This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator's color change relative to the ammonia concentration standard, finally selecting cresol red and bromocresol purple for the indicator mixture. In addition, eco-DEHCH and Breathron film were applied to the freshness indicator, considering environmental and economic values. For the storage experiment, Chub mackerel (Scomber japonicus), Spanish mackerel (Scomberomorus niphonius), and Largehead hairtail (Trichiurus lepturus) samples were stored at three different temperatures (4, 10, and 20 °C) for seven days, and we measured pH, TVB-N, total bacterial count, and ammonia content every 24 h. The pH-sensitive sensors' color changes monitor amine release, especially ammonia, from decomposing fish. The chromatic parameter ∆E value increased significantly with fish product storage periods. We confirmed that when the freshness limit and bacterial spoilage level were reached, the color of the indicator changed from yellow to black and sequentially changed to purple as the storage period increased. Therefore, a developed freshness indicator can be used for determining the quality of fish products quickly and non-destructively by reflecting the freshness and spoilage degree of fish products during storage.

Historical Perspective and Current Challenges for Microbreweries on Bacterial Spoilage of Beer

Beer is an ancient beverage that is more popular today than ever. Craft beer has cemented itself as a staple segment of the larger beer market. Microbreweries and brewpubs make up a large portion of craft beer producers. These smaller scale producers have an increased risk of their beer becoming contaminated by unwanted microorganisms. Although beer is typically considered a microbiologically stable product, beer can still become contaminated with specific bacterial species that are capable of evading beer’s intrinsic antibacterial properties and the processing hurdles of brewing that lower bacterial contamination risk. Research thus far is lacking in protecting the growing community of microbreweries and brewpubs. These producers face a unique set of challenges in protecting their products that larger breweries do not. Solutions need to be identified by new research. This article looks to summarize the current knowledge regarding bacterial contaminations in breweries to facilitate research in the future.

Detection of bacterial spoilage during wine alcoholic fermentation using ATR-MIR and MCR-ALS

A new methodology is proposed to describe the evolution of the main chemical compounds of grape must during wine alcoholic fermentation using Attenuated Total Reflectance Mid Infrared (ATR-MIR) spectra in combination with Multivariate Curve Resolution Alternating Least-Squares (MCR-ALS). In addition, we have developed a process control strategy to detect differences between fermentations running under Normal Operation Conditions (NOC) and fermentations intentionally spoiled with lactic acid bacteria at the beginning of alcoholic fermentation (MLF) to promote deviations from NOC. MCR-ALS models on these data showed a good data fit (R 2 = 99.95% and lack of fit = 2.31%). It was possible to resolve the spectral profiles of relevant molecules involved in the alcoholic fermentation process, including the one related to bacterial spoilage (lactic acid). MSPC charts were built based on the concentration profiles obtained from the MCR-ALS models and using T 2 and Q statistics. Spoiled wines showed off-limit values for T 2 after 96 hours, making it possible to detect lactic acid bacteria spoilage in early stages of alcoholic fermentation. Thus, the use of ATR-MIR spectra and MCR-ALS analysis shows a great potential for a rapid control of the state of the alcoholic fermentation process, making it possible to early detect the appearance of undesired molecules during the process, which allows the winemaker to apply corrective measures and obtain a good final product. • ATR-MIR and MCR-ALS allow resolving main compounds involved in wine fermentation. • T 2 and Q MSPC charts are built using MCR-ALS concentration profiles. • The concept of ‘Inverse’ MSPC charts' is introduced. • Early detection of undesired molecules related to bacterial spoilage is achieved.

Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage

Shewanella baltica has a high spoilage ability to decompose nutrients in fish. To investigate the role of S. baltica in fish protein and flavour during spoilage, the texture, rheology, protein patterns and volatile compounds of golden pomfret inoculated with S. baltica during 10-day storage were tested. During storage, S. baltica reduced the hardness of fish sticks by 29.73–49.24 %. Compared to the control (G0′: 20.27 ± 2.15 kPa), inoculated samples showed lower moduli (G0′: 16.71 ± 0.82–17.50 ± 1.80 kPa). Their myosin heavy chains, myosin-binding protein C and actin were decomposed into smaller proteins, which was validated by the lower intensities of molecules with Mw 160–176 kDa. Furthermore, S. baltica generated volatile spoilage markers, including dimethyl sulfide, 2-methyl-butanal and 3-methyl-butanal. This study reveals the mechanism of fish texture and flavour changes induced by S. baltica, and provides insights into controlling bacterial spoilage of seafood.

Visible spectral imaging (443–726 nm) for evaluating ultraviolet decontamination and predicting bacterial spoilage of vacuum packed chicken breasts

This work used portable spectral imaging to assess effects of ultraviolet (UV) (254 nm) decontamination and predict bacterial spoilage of vacuum packaged chicken breasts. Samples were scanned using spectral imaging, sampled for colour (L* - lightness, a* - redness, b* - yellowness), pH, total viable (TVC) and total Enterobacteriaceae counts (TEC) over 12 days of storage at 4 °C. UV treated samples had mean a* values 0.42 units significantly higher than untreated controls (p < 0.05). UV treatment affected the spectra of samples, allowing for discrimination between treatment types using Partial least squares discriminant analysis (PLS-DA) (CC%test = 97.5%). Values of TEC and TVC were significantly reduced by UV treatment and the effects remained significant over the storage time (p < 0.05), extending bacterial shelf life by 3 days. Partial least squares regression (PLSR) models were built from the measured spectra to predict TEC (Rp2 = 0.66, RMSEP = 0.63 log CFU/g) and TVC (Rp2 = 0.78, RMSEP = 0.87 log CFU/g). Interpretation of the spectra strongly suggested that UV treatment affected oxymyoglobin concentrations by accelerating myoglobin oxidation. However, despite differences in oxymyoglobin concentrations, it was still possible to build models using spectral data that could reasonably predict microbiological spoilage.

Growth and survival of aerobic and Gram-negative bacteria on fresh spinach in a Chinese supply chain from harvest through distribution and refrigerated storage

Spinach is a highly perishable product that degrades over time, including due to bacteria contaminating the product prior to packaging, yet the dynamics of bacterial spoilage and factors that affect it are not well understood. Notably, while China is the top producer of spinach globally, there is limited available microbiological data in the literature for spinach supply chains in China. The overall goal of this foundational study was to establish a baseline understanding of bacterial population dynamics on spinach from harvest to 10 days postprocessing for a Chinese supply chain that includes distribution via traditional grocery (a local physical store) and eCommerce (an online store). To this end, organic spinach samples were collected at different stages in a Chinese supply chain by following the same 3 lots, starting at point-of-harvest through processing and distribution via a local grocery store and eCommerce. After distribution, the same 3 lots were stored at 4 °C with microbiological testing performed on multiple days up to day 10 postprocessing, simulating storage at the point-of-consumer. Results showed aerobic plate counts and total Gram-negative counts did not significantly differ across stages in the supply chain from harvest through processing. However, packaged spinach from the same processing facility and lots, exhibited different patterns in bacterial levels across 0 to 10 days postprocessing, depending on whether it was distributed via the local grocery store or eCommerce. Evaluation of bacterial populations performed on a subset of the packaged spinach samples indicated Gram-negative bacteria, in particular Pseudomonas, were predominant across all days of testing (days 0, 3, and 10 postprocessing), with populations differing at the genus level by day. Overall, this study improves our understanding of the dynamics of bacterial populations on spinach and provides baseline data needed for future studies.

Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli

Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns. In this study, three different fresh-cutting types (floret (F), quarterly cut floret (QF) and shredded floret (FS)) and four storage stages (0, 1, 2 and 3 day(s)) were designed to detect the bacterial diversity in broccoli. Results showed that the quantity and growth of microorganisms in fresh-cut broccoli were positively correlated with the intensity of fresh-cut damage, and the 97 strains isolated using 16S rRNA gene sequences were mainly classified into four phyla: Proteobacteria, Actinobacteria, Bacteroidetes and Firmicutes. The predominant phylum was Proteobacteria, dominated by Pseudomonas spp. and Acinetobacter spp. Four representative strains of different species were selected to analyze their spoilage potential on fresh-cut broccoli. Pseudomonas spp. had great impacts on the corruption of broccoli, which affected fresh-cut broccoli by metabolizing to produce nitrite and consuming nutrition. Moreover, Comamonas spp. and Acinetobacter spp. also affected the quality of broccoli, but received little attention previously. This study provides a reference for precise bacteriostasis and preservation of fresh-cut vegetables such as broccoli.

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.

The effects of modified atmosphere packaging (MAP) with various CO2 concentrations on the bacterial community and shelf-life of smoked chicken legs during 25 d of storage at 4 °C were evaluated herein. Four treatments were stored in pallets (PAL) and MAP under 20% (M20), 60% (M60), and 100% (M100) CO2, respectively. The results indicated that the MAP treatments provided the legs with higher redness and hardness and lower yellowness, luminance, and lipid oxidation, compared with the PAL treatment. In addition, the MAP treatments effectively inhibited the growth of viable bacteria, delayed bacterial spoilage, and extended the shelf-life of the samples. The M60 and M100 treatments had a better inhibition effect on bacteria. In terms of bacterial community, Carnobacterium, Pseudomonas, Brochothrix, and Lactococcus were the most predominant genera in the 25 d-stored MAP samples, with Carnobacterium maltaromaticum, Pseudomonas fragi, Shewanella baltica, and Lactococcus piscium being the dominant species. However, while the inhibition effects of the M60 and M100 treatments on the bacterial community at Day 25 were similar, the outer package of the M100 treatment collapsed. Overall, the M60 treatment may be a promising approach to improving the quality and extending the shelf-life of smoked chicken legs.

Circulating trimethylamine N-oxide levels following fish or seafood consumption.

Some species of fish and seafood are high in trimethylamine N-oxide (TMAO), which accumulates in muscle where it protects against pressure and cold. Trimethylamine (TMA), the metabolic precursor to TMAO, is formed in fish during bacterial spoilage. Fish intake is promoted for its potential cardioprotective effects. However, numerous studies show TMAO has pro-atherothrombotic properties. Here, we determined the effects of fish or seafood consumption on circulating TMAO levels in participants with normal renal function. TMAO and omega-3 fatty acid content were quantified across multiple different fish or seafood species by mass spectrometry. Healthy volunteers (n = 50) were recruited for three studies. Participants in the first study consented to 5 consecutive weekly blood draws and provided dietary recall for the 24h preceding each draw. In the second study, TMAO levels were determined following defined low and high TMAO diets. Finally, participants consumed test meals containing shrimp, tuna, fish sticks, salmon or cod. TMAO levels were quantified by mass spectrometry in blood collected before and after dietary challenge. TMAO + TMA content varied widely across fish and seafood species. Consumption of fish sticks, cod, and to a lesser extent salmon led to significant increases in circulating TMAO levels. Within 1 day, circulating TMAO concentrations in all participants returned to baseline levels. We conclude that some fish and seafood contain high levels of TMAO, and may induce a transient elevation in TMAO levels in some individuals. Selection of low TMAO content fish is prudent for subjects with elevated TMAO,cardiovascular disease or impaired renal function.

Visible Spectral Imaging (443 – 726 Nm) for Evaluating Uv Decontamination and Predicting Bacterial Spoilage of Vacuum Packed Chicken Breasts

Visible Spectral Imaging (443 – 726 Nm) for Evaluating Uv Decontamination and Predicting Bacterial Spoilage of Vacuum Packed Chicken Breasts

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size.