Content Of Dry Substances Research Articles

Chemical Composition of Ripen Fruits of Solanum kieseritzkii C. A. Mey., Distributed in Azerbaijan

The article presents the results of the study of the chemical composition of ripe fruits of Solanum kieseritzkii C. A. Mey. growing in Azerbaijan. As a result of the research, the content of dry substances (18.4-21.3%), total sugars (3.8-4.5%), organic acids (0.91-1.19%), pectin substances (0.61-0.78%), fatty oil (2.8-3.6%), ascorbic acid (312.1 mg%), carotenoids (38.7-43.6 mg%), flavonoids (504.3-596.3 mg%), catechins (202-212 mg%) were determined. Using the paper chromatography method, the fruits of Solanum kieseritzkiiwere found to contain glucose, fructose, sucrose, citric, succinic and malic acids, α-, β-, γ-carotenes, zeaxanthin, xanthin, lycopene, ritin, quercetin, catechin and epicatechin. From the dry pulp after obtaining the juice, 23% of fatty oil was isolated, containing 217 mg/100 g of carotenoids and 185 mg/100 g of tocopherols. The results of the study allow us to recommend fatty oil from the waste of fruits of Solanum kieseritzkiifor obtaining functional products.

Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

Legumes are an affordable source of vegetable protein, fiber, and vitamins, and due to their high nutritional and biological value, they are widely used in the nutrition of various categories of consumers. The main methods of processing legumes include hydromechanical and hydrothermal treatment, which is aimed at achieving culinary readiness of boiled legumes. Studying the parameters of the specified technological process for the accumulation of dry substances in aquafaba could make it possible to influence the composition and properties of this liquid, which would provide opportunities for its use in the food industry. The influence of hydrothermal processing of leguminous grains on the accumulation of dry matter in aquafaba, as well as the kinetics of moisture content of various types of leguminous grains, have been experimentally investigated, which made it possible to determine the rational parameters of hydromechanical and hydrothermal processing of chickpeas, beans, peas, lentils, with the preparation of boiled leguminous grains and aquafaba. It was determined that during hydromechanical processing intensive moisture absorption occurs in the first hours and reaches up to 80 % of the initial mass, after which the intensity of water absorption decreases somewhat. Rational technological parameters of hydrothermal processing of leguminous grains by two methods, basic (cooking at a temperature of 99±1 °С) and under pressure (cooking in a pressure cooker at a temperature of 120±1 °С) were established in the relationship "achieving the readiness of legumes – the content of dry substances in aquafaba". The use of the above-mentioned techniques for hydrothermal processing of leguminous grains make it possible to obtain the content of dry substances in aquafaba in the range of 2.8–4.8 % for cooking by the main technique and 3.9–7.0 % under pressure cooking conditions. To understand the processes regarding the influence of hydrothermal processing of legume grains on the accumulation of dry substances, the Peleg model was used. The experimental data could be used to substantiate parameters for the technological process to produce foods based on legumes

The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality

Agaricus bisporus are the most common cultivated mushrooms. Champignons are a source of chitin, glycogen and minerals, and also have attractive organoleptic properties. Physicochemical and organoleptic characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture transpiration, respiration and oxidative processes. The purpose of this work was to study the influence of storage conditions of cultivated champignons with unstained cap epithelium on the dynamics of their physicochemical parameters, as well as its relationship with changes in organoleptic parameters. The mushrooms were stored in refrigerated chambers at a constant temperature of +2 °C and +6 °C in polypropylene trays placed in bags made of biaxially oriented polypropylene (BOPP) perforated film and polyethylene (PE) film without perforation. Under all storage conditions studied, the nature of the dynamics of physicochemical parameters was close to linear (with the exception of the humidity of fruiting bodies when stored in PE film) — the calculated values of the Pearson correlation coefficient ranged from 0.67 to 0.97. Using two-factor analysis of variance, the influence of both packaging material and storage temperature on the dynamics of soluble solids content and mushroom tissue density was confirmed. When stored in PE film without perforation, a more intense negative dynamics of these criteria was observed compared to storage in perforated BOPP film. The identified difference is explained by the fact that in packaging made of PE film without perforation, conditions for anaerobic respiration were formed by the end of storage — the oxygen content decreased from 20.5% to 1.5–2.5%, which also contributed to the activation of decay processes. With increasing storage temperature, a more intense change in physicochemical parameters was observed, which was associated with an increase in metabolic rate. The relationship between the dynamics of all studied physicochemical quality markers and the dynamics of sensory assessments (with the exception of the marker "content of soluble solids" when stored in a perforated BOPP film at a temperature of 2 °C) has been statistically confirmed. Based on the results of the studies, the applicability of the criteria “humidity of fruiting bodies”, “content of soluble dry substances” and “density of fungal tissue” as markers for assessing the quality of cultivated Agaricus bisporus was confirmed.

Marine collagen extraction methods for solving regenerative medicine problems

Modern regenerative medicine widely uses collagen-based products and products, the most popular being collagen of animal origin. The use of such collagen is associated with a number of difficulties, incl. with the occurrence of active immune reactions, as well as with religious and cultural restrictions that do not allow the use of drugs made from animal tissue. Marine collagen, which does not have these disadvantages, can be a successful alternative to collagen from animal sources. The current geopolitical situation forces us to look for domestic sources of collagen. The article provides an overview of methods for extracting collagen from jellyfish biomass. Promising species of jellyfish suitable for implementing these methods are considered. It has been shown that on the territory of the Russian Federation, the most productive and promising jellyfish of the family Rhizostomatidae of the order of Rhizostoma pulmo, living in the Black Sea. The jellyfish Aurelia aurita of the order of disc jellyfish (Semaeostomeae), despite its prevalence (lives in almost all seas of Russia), has a low content of dry substances in its biomass and is difficult to catch due to the small weight of individuals. Of the extraction methods considered in relation to jellyfish biomass, mixed enzymatic and acidic extraction using organic acids should be considered the most suitable. The enzymatic method using pepsin is applicable to the biomass of Aurelia aurita jellyfish, because The jellyfish biomass is completely dissolved in the first stage of enzymatic extraction.

Impact of crown shapes, irrigation and fertilizer methods on the biochemical composition of apple fruit

The research was performed in 2021-2022 in an orchard planted in 2015 and located on the laboratory plot of Federal Horticultural Center for Breeding, Agrotechnology and Nursery (Moscow region). Objects of study included Spartan and Common Antonovka apple varieties, on a semi-dwarf clone rootstock 54-118. The research was aimed at studying the impact of crown shapes, irrigation and fertilizer methods on the biochemical composition of apple fruit. The impact of the studied factors on the biochemical composition of apple fruit when grown on sod-podzolic soil was established to depend on the biological characteristics of the variety and to manifest itself in different ways. The Spartan variety, when the spindle-shaped crown was formed, revealed the decrease in the vitamin C content by 7.1-11.2 % compared to the other two forms of crowns. Drip irrigation increased this rate by 9.5 % compared to the control, and the fertilizer methods had no significant differences. The spindle-shaped crown of the Common Antonovka variety, on the contrary, increased the content of ascorbic acid, as did the combination of drip irrigation with N120K150 in the form of solid fertilizers. The studied factors and their interaction had no significant impact on the total amount of sugars and the content of soluble dry substances in the fruits of the Spartan apple variety. The titratable acidity largely depended on the biological characteristics of the variety. The Common Antonovka variety had much higher titratable acidity than the Spartan variety. The highest indicators were specific for the combinations of drip irrigation with N 120K150 in the form of solid fertilizers with a spindle-shaped crown (0.7%) and drip irrigation with N120K150 fertigation with a semi-flat crown and cutting of the central extension shoot in the Common Antonovka variety (1.63%). The sugar-acid ratio was influenced by both the crown shape and drip irrigation in combination with fertilizer methods. The highest values of the sugar-acid ratio in the Spartan variety were revealed during the formation of a column-type crown (20.1), and in the Common Antonovka variety – with a spindle-shaped crown (7.7). The content of nitrates in apple fruit in all variants of the experiment was significantly lower than the MAC.

СРАВНЕНИЕ ПРОМЫШЛЕННЫХ СОРТОВ ЗЕМЛЯНИКИ САДОВОЙ FRAGARIA × ANANASSA В УСЛОВИЯХ МОСКОВСКОЙ ОБЛАСТИ

The objective of the study is to identify the most promising varieties of garden strawberries for cultivation under industrial conditions in the Moscow Region. The study was carried out in 2022 and 2023 on the territory of the Kolomenskaya Yagoda farm (Moscow Region). The objects of the study were the following varieties of garden strawberries: Aromas, Clery, Mara des Bois, Monterey and San Andreas. The year of planting was 2022. The soil of the experimental plot was gray forest loamy. Planting pattern: 2.0 m bet¬ween rows and 0.3 m in a row between plants. Agrotextile (density 120 g/m2) was used in the experimental plots. Drip irrigation was installed on the plantation. Records and observations were carried out according to the classical methodology of setting up experiments with fruit crops by E.N. Sedov, T.P. Ogoltsova. For the study, 30 fruits were randomly selected and their quantitative (fruit length (mm), fruit diameter (mm), fruit weight (g), content of soluble dry substances (°Bx), fruit density (g), peduncle length (mm)) and qualitative (fruit color, glossiness, aroma) traits were assessed. Strawberries Mara des Bois, with minimal length (22.2 mm), diameter (20.4 mm), weight (5.2 g) and density (457.8 g), have the highest content of soluble dry substances (13.4 Bx°). The varieties Aromas, Clery and San Andreas have the maximum length, diameter and weight, but Aromas has a high accumulation of sugars at low fruit density, while Clery and San Andreas have medium and low content of soluble dry substances at high density. Contingency analysis revealed a highly reliable relationship between fruit length, width and weight (0.709–0.897). Organoleptic observations showed that fruits of 4 varieties have a red color. Strong glossiness was noted in Clery, Mara des Bois and San Andreas. Aromas, Mara des Bois and San Andreas have a strong aroma.

EFFICIENCY OF APPLICATION OF A COMPLEX OF ENZYMES FOR PROCESSING OF COMMON LINGONBERRY CAKE INTO A FOOD INGREDIENT

The development of a comprehensive end-to-end technology of processing berries for juice and the resulting berry cake into food ingredients with increased biological value is an urgent scientific task and requires comprehensive research. The relevance of the use of common cranberry cake as a vegetable raw material for the production of food ingredients is due to its rich chemical composition, cheapness of the raw material base used to isolate valuable biologically active substances, since cranberry cake is a multi-tonnage waste of technological processes in juice production. Biocatalytic treatment of cranberry cake was carried out with the following enzymatic system - pectinase 0.25 units. Pcs/g, cellulase 0.75 units. Cs/g, protease 0.05 units. PS/g, lipase 0.05 units. LS/g., at hydromodules 1:1 and 1:2 at 50ºC and pH 4.8. As a result of studies obtained fermentolysate cake lingonberry at 2-hour hydrolysis with selected enzyme complex at pH 4.8 and 500C, which is a liquid of dark red color with a strong smell of cranberry, sour taste, dry substance content 5,0%,, the content of phenolic substances 470 mg/cm3 and antioxidant activity 912.7 mg%. Fermentolysate contains a complex of anthocyanins, presumably such as cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-arabinoside. The experimental data obtained testify to the prospects of creating food ingredients enriched with biologically valuable substances of berry raw materials contained in the fermentolysate of cranberry cake intended to compensate nutrient deficiencies in nutrition and expand the range of fast cooking products.

Optimisation of pH for minimising juice degradation during evaporation

During juice evaporation, sucrose loss can occur due to degradation reactions that are influenced by heat, pH, residence time, and dry substance content. The impacts of heat can be controlled through process and equipment design, and juice pH could be optimised to reduce its effects on degradation reactions. A factory sampling program was conducted with juices collected across an evaporator station comprised of six Robert (rising film) effects in series for a range of juice pH levels and analysed for sucrose loss and overall pH drop from clarified juice to syrup. Measured losses were compared to predictive correlations and showed strong agreement. Using the factory data, two pH control strategies to minimise sucrose degradation and the subsequent impacts on downstream processing were simulated with predictive correlations. The modelling results highlight the potential benefits that can be achieved.

THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT

Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic hydrolysis of corn starch with different dextrose equivalents on the rheological, physical and chemical characteristics of yogurt. Тhe functional and technological properties of starch products of different chemical composition were studied – maltodextrin MD-10, glucose syrup IG-42 and glucose-fructose syrup GFS-42. The possibility of completely replacing dry skimmed milk and sugar in the composition of yogurt with a fat content of 1% drinkable with an equivalent content of dry substances of maltodextrin MD-10 and glucose syrup IG-42, which ensure the formation of rheological characteristics inherent high-quality yogurt. Yogurt with sucrose, which inhibits the organization of macromolecular chains of milk proteins, has the lowest thixotropic ability, and yogurt with maltodextrin MD-10 and glucose syrup IG-42 has the highest. The predominance of higher sugars in the composition of MD-10 maltodextrin lengthens, and the increased content of monosaccharides in GFS-42 accelerates the duration of fermentation of milk mixtures in the technological process of production of yogurt with a fat content of 1.0%. Monosaccharides in the composition of GFS-42 significantly affect the activity of water and at the same time reduce the moisture-retaining capacity of the sour-milk yogurt curd. The degree of influence on the rheological characteristics and moisture-binding capacity of yogurt increases with a decrease in the dextrose equivalent of starch products in the following sequence: GFS-42 → IG-42 → MD-10. So, it is the dextrose equivalent of starch products that is an objective criterion of their technological activity as part of yogurt. The results of the study will allow purposeful management of the process of forming low-fat yogurt quality indicators.

The Dewatering Performance of a Compact Screw Press Manure Separator for Non-Typical Substrates

The dewatering of substrates is one of the key tasks in the handling of material flows in a circular economy. Besides belt filters, sedimenters, and decanters, screw presses are frequently used to reduce the water content of substrates. However, screw presses available on the market are usually designed for high throughputs (>5 m3/h). The dewatering of smaller feed rates (<1 m3/h), however, requires more compact solutions. For this reason, a compact screw press (short screw length), which is normally used in agriculture for cow manure dewatering, was investigated in this work, as there exist no publications on this type of compact screw press. A mobile test setup was developed and loaded with different material such as digested sludge from a wastewater treatment plant, commercially available potting soil, wood shavings, and biological waste. The dry matter content of the feed material, the feed material itself, the screw rotational speed, and the weight setting (pressure) at the back plate were varied, and the effects on the dewatering result were recorded. A significant influence on the dewatering result was found for the weight setting, the type of substrate (particle size), and the dry substance content of the feed material. The tests confirmed that the compact screw press separator is suitable for the dewatering of wood shavings and biological waste (with an increase in dry matter percentage of up to 7.7%). The direct dewatering of potting soil and digested sludge is not possible and can only be implemented by using structural support material. This study fills the gap between published work on large screw presses and potentially new application fields of compact screw press manure separators, which, until now, have only been used in agriculture.

FERMENTATION OF KVASS WORT BY INDUSTRIAL STRAINS OF MICROORGANISMS

We investigated the fermentation of kvass wort using yeast from the brewing industry and ready-made leaven of lactic acid bacteria. The raw materials for making kvass are kvass wort concentrate, sugar syrup, and rosehip extract. The content of dry substances in the initial wort is 3.2 wt. %, and pH = 5.8. Safale HA-18 dry yeast (optimal fermentation temperature is 25–35°C) and complexes of lactic acid bacteria in the form of starters "Kefir", "Yogurt", "Symbiotic", "Bifivit" of different microbiological compositions are used for kvass wort fermentation. We investigated the dynamics of the content of dry substances and the acidity under different fermentation conditions of kvass wort. The normalized value of the content of dry substances in kvass wort was obtained when using the "Bifivit" lactic acid bacteria starter at a temperature of 30°C, and the ratio of yeast, lactic acid bacteria in the starter is 50 % : 50 %. It is explained by the insufficient temperature necessary for the full reproduction of yeast and the impurity part of lactic acid bacteria. With an increase in the fermentation temperature of kvass to 35°C and a simultaneous increase in the proportion of yeast in the suspension, an increase in fermentation activity in all studied samples was observed. According to research, the optimal amount of yeast and lactic acid bacteria in the suspension is 4 wt. %. The optimal ratio of yeast in the mixture is 80 wt. % and lactic acid bacteria is 20 wt. %. According to the conditions of the experiment, norms of the content of dry substances (2.4 wt. %) and increased acidity (by 1.2 ml 0.1 N NaOH/100 ml) were achieved by samples No. 1 and No. 4 during 14–16 hours of fermentation. We suggested blending the prepared kvass with rosehip extract to give the drink additional functional and preventive properties. The blending of kvass with sugar syrup and rosehip extract was carried out to the content of dry substances 4.2 wt. % and a titrated acidity of 3 ml 0.1 N NaOH/100 ml. A comparative tasting evaluation of kvass with rosehip extract is given. Blending has an excellent effect on organoleptic indicators and gives the drink additional functional and preventive properties. The perspective of using industrial strains of microorganisms for the fermentation of kvass wort for small craft breweries is indicated

Characteristics of black liquor after alkaline delignification of paulownia wood

The object of research is the black liquor of the alkaline pulping sample Paulownia Clone in Vitro 112® with active alkali consumption of 14, 18 and 22 % in Na2O units from the mass of completely dry raw materials. The problem solved in the work is related to the formation of waste in the form of black liquor during pulp production. It is noted that as a result of the production of 1 ton of cellulose, up to 7 tons of black liquor is formed. In the course of the work, an analysis of the total titrated and active alkalinity in the white and black liquor after cooking paulownia wood was carried out, and the pH value was determined. The dependence of the content of dry substances in black liquor on the consumption of active alkali, the duration of cooking, the presence of a catalyst, and the final temperature of the delignification process is given. The amount of organic and mineral components of dry substances of black liquor per 1 ton of air-dry fibrous semi-finished products was calculated. It was established that with an increase in temperature by 20 °C (from 150 to 170 °C) and a duration of approximately 1.5 times (from 60 to 90 min and from 90 to 150 min), with the same consumption of active alkali and the use of a catalyst in the conditions after sodium pulping, the content of dry substances in the black liquor increases by 1.5–3 %. This regularity is explained by the transition into the solution of a greater number of dissolution products of lignin, hemicelluloses, and mineral substances. Estimated values for the content of mineral and organic substances in black liquor after cooking paulownia wood for a duration of 150 min and a final temperature of 170 °C at different consumptions of active alkali and the use of catalysts in the form of anthraquinone and ethyl alcohol are within the range of 1024-1518 kg per 1 ton dry pulps of normal yield and can be used in practice. The obtained results can be used to form an assessment of the black liquor as an additional resource potential for the economy of production.

Nutrients and bioactive compounds of red cabbage

The purpose of this study is to evaluate the biochemical components in the heads of some red cabbage accessions (Russian cultivar Mikhnevskaya, Russian hybrid from Co Sedek Promethey F1, Turkish variety Mohrenkopf, hybrids from the Netherlands Zomiro F1, Pecky F1, Remala F1, Japanese hybrid Pretino F1), during cultivation in the conditions of the Leningrad region. The content of dry matter, nutritional compounds of protein and sugars, biologically active pigments anthocyanins, chlorophylls, carotenoids, phenolic acids expressed in gallic acid equivalents, as well as the level of antioxidant activity using DPPH were determined. It was found that the content of most chemical components varied greatly between accessions, especially sugars, pigments, and phenolic compounds. As a result of metabolomic profiling, nine monosaccharides (84% of the total) and two disaccharides were identified, including five sugars common to all studied accessions, the predominant of which was fructose. The content of total chlorophylls in heads of cabbage was in the range of 0.48-50.43 mg/100 g (chlorophyll a was 70%), carotenoids in the range of 0.95-15.58 mg/100 g. Carotenoids included carotenes, represented mainly by βcarotene, luteins, violaxanthins, xanthophylls. The main anthocyanin in red cabbage accessions is cyanidin. A total of 19 components of the anthocyanin profile were identified; of which there are six main components, that account for 80% of the total. 11 phenolic compounds of various nature were identified, and all studied accessions contained quinic, ferulic, and sinapic acids. Sources of valuable biochemical traits have been found for breeding on quality for healthy nutrition: the cultivar Mohrenkopf stood out for its high content of dry substances; sugars – hybrid Zomiro F1; anthocyanins – hybrid Pecky F1; phenolic compounds – Pecky F1 and Mohrenkopf; high antioxidant activity - Mikhnevskaya, Mohrenkopf and Pecky F1.

Preliminary study of the impacts of constituents of sugarcane juice on sucrose degradation and pH drop during evaporation

During sugar-manufacturing processes such as evaporation, loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This reaction is also affected by pH, dry substance (rds) content and residence time, as well as the nonsucrose composition. Sugarcane juice contains many nonsucrose substances extracted from the cane plant during processing, including invert sugars, minerals, organic acids, proteins, amino acids, phenolics, flavonoids and polysaccharides. Representative chemicals reflecting these nonsucrose substances were spiked into synthetic sucrose solutions to determine how specific classes of nonsucrose substances impact sucrose degradation under thermal conditions. Invert sugars, flavonoids and minerals had a catalytic effect on sucrose degradation that was accompanied by a higher juice pH drop. Organic acids minimised sucrose degradation slightly due to a buffering effect. Other juice constituents showed minimal impact. Studies on the catalytic activity of minerals showed that catalytic activity increased in the order of Na+ < K+ < Mg2+ < Ca2+. During thermal processing, juice constituents are involved in complex interactions, so further research is necessary to better elucidate these interactions.

ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КАЧЕСТВА ПЛОДОВ ЧЕРЕШНИ, ПРОИЗРАСТАЮЩЕЙ В УСЛОВИЯХ ЮГА РОССИИ

The article presents the results of the study of chemical indicators of the quality of sweet cherry fruits, taking into account varietal characteristics. Experimental data on commodity quality indicators, as well as the content of dry substances, sugars, organic acids, vitamins, anthocyanins, leucoanthocyanins, amino acids, pectin, mineral and aromatic substances were obtained. The results of the research allow to identify sweet cherry varieties with good commercial qualities and a high content of biologically active substances growing in the conditions of the Krasnodar region, for fresh consumption or further processing and production of functional foods.

Unraveling the potential and constraints associated with corn steep liquor as a nutrient source for industrial fermentations.

Costly complex media components such as yeast extract and peptone are still widely used in industrial bioprocesses, despite their ill-defined composition. Side stream products such as corn steep liquor (CSL) present a compelling economical alternative that contains valuable nutrients required for microbial growth, that is, nitrogen and amino acids, but also vitamins, trace elements, and other minerals. However, as a side stream product, CSL may be subject to batch-to-batch variations and compositional heterogeneity. In this study, the Respiration Activity MOnitoring System designed for shake flasks (RAMOS) and 96-well microtiter plates (μTOM) were applied to investigate the potential and constraints of CSL utilization for two model microorganisms: E. coli and B. subtilis. Considering the dry substance content of complex nutrients involved, CSL-based media are more efficient in biomass production than the common lysogeny broth (LB) medium, containing 5 g/L yeast extract, 10 g/L peptone, and 5 g/L NaCl. At a glucose to CSL (glucose/CSL, g/g) ratio of 1/1 (g/g) and 2/1 (g/g), a secondary substrate limitation occurred in E. coli and B. subtilis cultivations, respectively. The study sheds light on differences in the metabolic activity of the two applied model organisms between varying CSL batches, which relate to CSL origin and production process, as well as the effect of targeted nutrient supplementation. Through a targeted nutrient supplementation, the most limiting component of the CSL-glucose medium used for these applied model microorganisms was identified to be ammonium nitrogen. This study proves the suitability of CSL as an alternative nutrient source for E. coli and B. subtilis. The RAMOS and μTOM technique detected differences between CSL batches, allowing easy and early identification of varying batches. A consistent performance of the CSL batches in E. coli and B. subtilis cultivations was demonstrated.

Содержание биологически активных веществ в вегетативной массе очитков (Sedoideae)

Abstract. The aim of the study was to determine the content of the main groups of biologically active substances in the vegetative mass of 10 stonecrops in different phases of seasonal development. Methods. The freshly collected raw materials – vegetative shoots of the following species: Aizopsis aizoon (L.) Grulich, A. hybrida (L.) Grulich, A. kurilensis (Vorosch.) S. Gontch., Hylotelephium ewersii (Ledeb.) H. Ohba, Sedum acre L., S. album L., S. hispanicum L., S. reflexum L., S. rupestre L. and S. spurium M. Bieb. were analyzed. Generally accepted methods of phytochemical analysis were used. The dry matter content was determined by drying 1 g of raw materials to a constant weight. The amount of phenolic compounds, pectin substances and total sugars was determined in ethanol extracts spectrophotometrically, the amount of saponins – by the weight method, and their indicators were calculated for the mass of absolute dry raw materials. The concentration of ascorbic acid was determined by the titrimetric method for wet weight. Scientific novelty. The quantitative content of dry substances, catechins, flavonols, and pectic polysaccharides was studied in stonecrops for the first time. The dynamics of the content of the main groups of secondary metabolites from the flowering phase to the end of the growing season has been established. Results. It was found that the vegetative mass of stonecrops contains: dry matter – up to 19,74 %, flavonols – up to 2,38 %, tannins – up to 19,35 %, pectic polysaccharides – up to 9,9 %, total sugars – up to 41,55 %, and ascorbic acid – up to 112,8 mg%; the amount of catechins does not exceed 3,15 mg%. The tendency to the accumulation of flavonols, saponins and pectic substances during flowering phase in summer, but sugars, tannins and dry substances to the end of the growing season in autumn was revealed. Aizopsis species, S. spurium, S. hispanicum have the highest content of the main groups of biologically active substances. The findings testify to the prospects of stonecrops as a source of various bioactive substances.

Thermogravimetric analysis of agar hydrogels in combination with honey and sesame flour for the product

An important factor in the stability and quality of gels during production, storage and use as part of confectionery and culinary products is their heat resistance, which depends on the ingredient composition and the content of dry substances. The article is devoted to the thermogravimetric analysis of agar-based hydrogels in combination with honey and sesame flour for the production of bars. The study consisted of two stages. At the first, experimental samples were studied - individual ingredients of the finished hydrogel: agar 1200 TM "Fujian Province" (China), food glycerin TM BASF (Germany), sunflower honey and sesame flour TM "Useful flour" (Ukraine). At the second stage, samples of agar hydrogels were prepared with the required amount of auxiliary ingredients: "agar 1%-water-glycerol 0.2%", "agar 1%-water-glycerol 0.2%-honey 25%", "agar 1%- water-glycerin 0.2%-honey 25%-sesame flour 20%".The comparative analysis of the curves showed that at all stages of decomposition of the experimental samples, mass losses occur due to water evaporation. It was investigated that the final mass loss for pure agar from the beginning of the experiment was 16.91% (16.75 mg), the change in the mass of glycerin was 0.17% (0.21 mg), the mass loss of sunflower honey was 46.06% ( 56.20 mg.), and for sesame flour, the mass change was 7.25% (8.92 mg). However, in complex gels, there was a decrease in the rate of water removal, which is associated with the appearance of additional bonds between agar and recipe components - honey and sesame flour. It was established that at the end of the experiment, the mass of the test sample, namely "agar-water-glycerin", changed by 42% (44.10 mg), the mass loss of the "agar-water-glycerin-sunflower honey" sample was 33.40% ( 36.74 mg.), the mass of the sample "agar-water-glycerin-sunflower honey-sesame flour" gradually decreased and at the end of the experiment changed by 28.82% (34.59 mg) at the temperature, which is associated with the evaporation of water phases. Key words: thermogravimetric analysis, derivatograms, agar, honey, glycerin, sesame flour, hydrogels.

THE OBTAINING OF WATER-ALCOHOLIC AND SUGAR EXTRACTS FROM BERRIES

It was investigated the extraction of the dry substances with a water-alcohol solvent and the subsequent preparation of sugar extract from black currant, jostaberry, and plum. The water-alcohol solvent extracts the least dry matter from currant berries. The dry substance content in the black currant extract was 1.6%, while water-alcohol extracts from jostaberry and plum contained 4.3-5.5% of dry substances. At the same time, the content of dry substances in the extract is 1.6%, while water-alcohol extracts from gooseberry and plum contain 4.3–5.5% of dry substances. A significant amount of alcohol accumulates in the berries during the water-alcohol extraction. The alcohol content in all extracts, compared to the extractant, decreases from 40.0 to 25.06–26.39 wt. %. Simultaneously the alcohol losses decrease in further obtaining sugar extract from berries. The alcohol content in berries reaches 9.79 wt.% in black currant, 14.51 wt.% in plum, and 14.92 wt. % in jostaberry extract, particularly. The obtained sugar extracts contain different amounts of dry matter depending on the type of berries. The maximum degree of sugar utilization (79.0%) was during the preparation of black currant extract, which contains the maximum amount of dry substances (43.4%). The degree of sugar utilization by the plum extract obtaining was 71.6%. That corresponds to the dry substances content in the extract at 34.5%. The minimum degree of sugar utilization (31.5%) was during the production of jostaberry extract. The degree of sugar use ensures the content of dry substances in the extract of 31.8%. It was established that water-alcohol and sugar extracts from berries have maxima of visible light absorption in the range corresponding to anthocyanins absorption. The highest optical density has a water-alcohol extract from currants. A high content of polyphenolic compounds characterizes that. We established that acids are extracted almost the same amount from the berry raw material with a water-alcohol solution and during sugar treatment. The extracts from jostaberry have the maximum acidity, and its lowest value is characteristic of extracts from plum. The degree of extraction of vitamin C from berries was approximately the same and was 59% for jostaberry and 66% for black currant and plum. The perspective of using berries after extracting them as raw materials for obtaining various confectionery products is indicated.

The Phenolic Compounds’ Role in Beer from Various Adjuncts

The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods-HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice-up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125-225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct's proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content-in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.