Water-soluble Vitamin Content Research Articles

The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk

The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The content of β-carotene and water-soluble vitamins in mixed milk-pumpkin yogurt was significantly higher compared to the control sample. Thus, yogurt prepared by adding pumpkin pulp to a mixture of mare and cow milk has high nutritional and consumer properties and is recommended for use as a therapeutic and prophylactic product. The practical significance of the study and its results are based on the use of a mixture of mare's and cow's milk and the softness of hard-shell pumpkin in the production of yogurt. The addition of pumpkin allows to increase the detoxifying properties of the product and the sweetness of mare's milk due to the high content of milk sugar. In this way, functional properties can be imparted to the finished products, providing the sweet taste of yoghurt without added sugar or sweeteners.

Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization

Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products.

Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties

The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for healthier diets. Despite the extensive usage of preservatives and antioxidants, the dairy industry is coming to understand the demand for natural food items free of synthetic additives. The current study aim to determine the impact of spring onion (Allium fistulosum) extract on the antioxidant, functional, and sensory aspects of ultrafiltration cheese (UF-soft cheese).Spring onion extracts are incorporated into UF-soft cheese at levels of (0.1, 0.3, and 0.5%). HPLC was used to determine the total phenolic compounds and water-soluble vitamin content of spring onion extract samples, using an Agilent 1260 series HPLC. To separate phenolic chemicals, the Eclipse C18 column (4.6 mm x 250 mm ID x 5 m) was employed. Furthermore, chemicals, colors, acetaldehyde and diacetyl components, total phenol, antioxidant content, and sensory qualities were evaluated during one month of cold storage. The chlorogenic (1021.22 µg/g) and gallic acid (915.83 µg/g) levels were found to have the greatest phenolic components in spring onion ethanol extract. Moreover, the extract is very high in some vitamins, particularly vitamin C (771.15 g/g) and vitamin B6 (254.85 g/g). The chemical properties, total phenol content, antioxidant activity, and sensory scores of cheese were improved by the incorporation of spring onion extract compared to control cheese. During storage, the taste and flavor of all cheese treatments were enhanced, with T2 having the best taste and flavor, and the total sensory score is listed in descending order of acceptability for cheese: T2 > T3 > T1 > Control. Therefore, the addition of spring onion extract as a rich source of natural antioxidant agents can provide nutritional value and a unique appealing flavor profile to the cheese, making it more healthy and enjoyable for consumers.

QUALITY OF MARE'S MILK AND KOUMISS

Nowadays mare's milk and koumiss are in great demand in Kazakhstan. Therefore, the study of its qualitative indicators is relevant.In the article the physical and chemical parameters and vitamin content (B and C groups) of mare's milk and koumiss samples taken from peasant farms of Almaty region in the fall-winter period are studied in a comparative form.The study showed that mare's milk samples had no significant difference in total protein mass fraction in the fall and winter. In mass fraction terms of fat in the sample obtained in the fall the fat content was 2.18% higher than in the sample obtained in winter. And the mass fraction of lactose in the sample obtained in the fall was 0.14% higher than in the sample obtained in winter.According to the study results of obtained koumiss samples’ physical and chemical parameters in the fall and winter periods, the mass fraction of protein was 1.86-1.89%. Fat content of koumiss proportion prepared in the fall period was 1.84%, in the winter period-2.19%, and the average mass fraction of lactose was from 3.64 to 3.98%.The content of water-soluble vitamins B and C in samples of mare's milk and koumiss was investigated. According to the study results the content of vitamins B1, B2, B3, B5 B6 and C in the composition of mare's milk and koumiss obtained in the fall and winter periods was established.According to the general research results samples of mare's milk and koumiss products obtained from peasant farms of Almaty region have proven high quality, nutritious in food value and easily assimilated by human body.

БУРЫЕ ВОДОРОСЛИ БЕЛОГО МОРЯ — ПЕРСПЕКТИВНЫЙ ИСТОЧНИК БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ ДЛЯ СЕЛЬСКОХОЗЯЙСТВЕННОЙ ПТИЦЫ

Brown algae of Fucus and Ascophylum genera may be sources of biologically active substances for poultry. Content of water soluble vitamins and essential amino acids has been determined in brown algae samples during research.

DETERMINATION OF WATER-SOLUBLE VITAMINS IN MILK THISTLE FRUITS GROWING NATURALLY IN THE REPUBLIC OF DAGESTAN

The work is devoted to the determination of water-soluble vitamins in the fruits of milk thistle, which grows naturally in some areas of the Republic of Dagestan, differing from each other by natural and climatic conditions: Suleiman Stalsky, Kaitagsky, Magaramkent, Levashinsky and Kulinsky districts. Phenotypic factors (altitude above sea level, soil composition, number of sunny days, precipitation volume, humidity, average daytime temperature, etc.) affected the vitamin composition of milk thistle fruits growing in natural conditions. High-performance liquid chromatography in gradient elution mode was used to determine water-soluble vitamins in milk thistle fruit samples. Nine water-soluble vitamins in milk thistle fruits (ascorbic acid, vitamins B and PP) have been identified and quantified. The variability of the content of water-soluble vitamins in the fruits of wild milk thistle, depending on the growing conditions, has been established. Statistical analysis of the data array on vitamin composition showed the presence of not only significant symbate and asymmetric correlations of the type Y=aX+b (pair correlation coefficient |R|≥0.55), but also close natural correlations (|R|≥0.80) between the content of certain vitamins and individual phenotypic factors.

Generation of analytical food composition data for traditionally consumed fruits and vegetables in Costa Rica

The objective of this research was to generate food composition data for fruits and vegetables of traditional consumption in Costa Rica. The sampling plan was carried out considering seasonality, producing areas, commercialization, and cultivar. The number of primary samples (n) was determined using Cochran’s formula with a coefficient of variation of 12% and a maximum estimated error (r) of 5% for the content of vitamin C in fruits and vegetables. The samples were collected in wholesale markets of Costa Rica. Eleven foods were analyzed in the form that they are usually consumed. A determination of mass (g), size (cm), and edible fraction, was made, and the following nutrients were analyzed (in triplicate): protein, fat, fatty acid profile, carbohydrates, dietary fiber, content of minerals (Na, Ca, K, P, Fe, Cu, Zn, Mg, Se), fat-soluble and water-soluble vitamins. The analyzed foods were Cas (Costa Rican guava, Psidium friedrichsthalianum), Granadilla (Passiflora ligularis), Jocote (Spondias purpurea), Sweet lime (Citrus limettioides), Water apple (Syzygium malaccense), Cashew (Anacardium occidentale), Passion fruit (Passiflora edulis), Peach palm (Bactris gasipaes) and Tacaco (Sechium tacaco). Tacaco is endemic to Costa Rica. Most of these fruits and vegetables provide significant amounts of fiber, some minerals, and vitamins, especially vitamin C.

Compositional Changes of the Jujube Fruit During Solar and Tray Drying

In this study, jujube fruit (Zizyphus jujuba Mill.) was used as material. Jujube fruits were obtained from producer in Çivril-Denizli regions. Firstly, total solube solids, dry matter, titratable acidity, pH, total phenolic content, organic acid (malic, citric, succinic, and tartaric acid), sugars (glucose, fructose, and sucrose), and water-soluble vitamins (ascorbic acid, riboflavin, niacin, pyridoxine, and thiamine) in fresh jujube fruit were analyzed. Secondly, fresh jujube fruits were dried in a solar and tray dryer (50, 60, and 70 °C). Total phenolic content was determined by the spectrophotometric method. Sugars, organic acids, and water-soluble vitamins content were determined using a high-performance liquid chromatography (HPLC) instrument. By solar drying the jujube fruit, the glucose and sucrose content of the fruit decreased, while the fructose content increased. While the initial fructose content was 242.6±4.3, solar drying increased to 256.9±4.0. There was a decrease in glucose, fructose and sucrose contents in jujube fruits dried by tray drying process. It was determined that the organic acid and water-soluble vitamin content of jujube fruit decreased in both solar and tray drying processes. Among the water-soluble vitamins, the highest loss was observed in ascorbic acid and pyridoxine. It was determined that the jujube fruit, whose initial ascorbic acid content was 71.2±0.5, decreased to 9.6±0.1 and 12.1±0.2 values as a result of drying in the solar and on the tray, respectively. On the other hand, solar drying resulted in a greater reduction in vitamin content compared to tray drying.

Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration

This paper evaluates the results of extracting bioactive compounds using modern maceration technology, which transforms food products into a liquid extract, based on the example of unripe grapes and its by-product called verjuice. During the extraction process, the indicators of niacin and pyridoxine remained stable, while pantothenic acid and choline increased significantly. During the extraction, the extraction system produced 712 kg of liquid extract, which was characterized by a high content of phenolic compounds and water-soluble vitamins, as well as a high antioxidant activity compared to the measurement obtained for green juice from unripe grapes. Since the estimated liquid extract yield from 950 kg of crushed immature grapes is 847 kg, the actual liquid extract yield was about 80%. The advantages of the maceration extraction method included avoiding the use of solvents or preservatives, low temperature treatment and little oxidative damage. Besides, it enabled enhancing the extraction yield due to introduction of certain post-extraction steps.

Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum

This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to develop a wheat bran (WB) deep-processing technology. Compared to the most popular strains (S. cerevisiae and L. plantarum), we found that L. apis had a greater ability to enhance the fermented WB antioxidant activity through hydroxyl radical scavenging, metal chelating ability, reducing power, and ferric reducing antioxidant power. While L. apis and L. plantarum had similar effects on DPPH• and ABTS•+ scavenging activities. This improvement in antioxidant activity has been associated with some metabolic compounds, such as sinapic acid, hydroferulic acid, pyruvic acid, neocostose, oxalic acid, salicylic acid, and schaftoside. Furthermore, L. apis degraded 48.33% of the phytic acid in WB, higher than S. cerevisiae (26.73%) and L. plantarum (35.89%). All strains improved the volatile profile of WB, and the fermented WB by each strain displayed a unique volatile composition. L. apis increased the level of conditional amino acids and branched-chain amino acids significantly. S. cerevisiae increased γ-aminobutyric acid the most, from 230.8 mg/L in unfermented samples to 609.8 mg/L in the fermented WB. While L. apis and L. plantarum also increased the level of γ-aminobutyric acid to 384.5 mg/L and 295.04 mg/L, respectively. Finally, we found that L. apis remarkably increased the content of organic acids and water-soluble vitamins in wheat bran.

EVALUATION OF THE CONTENT OF VITAMINS IN MICROGREENS OF SEVERAL SPECIES OF CULTIVATED PLANTS

In the course of the study, the assessment of the content of fat-and water-soluble vitamins in microgreens of five species of cultivated plants at different stages of its development was carried out. For analysis, microgreens were grown in plastic containers on a nonwoven viscose support. After the seed was laid, they were placed in a climatic chamber with a program that simulates the natural conditions of daily cycles. Collection of samples was started after massive cotyledonous leaf opening and repeated every other day until commercial maturity of the product was reached. Then they were frozen at a temperature of about -18 °C and kept in this state until the study. Before analysis, the plant material was thawed and, without drying, was ground to fragments with sizes of 1–3 mm. Aqueous and isopropanol extracts obtained from precise weighed portions of the studied plant material were analyzed. Determination of the content of fat- and water-soluble vitamins was carried out by the method of liquid tandem chromatomass spectrometry on a device with a system of three quadrupoles. In the course of the study, a fairly high content of some vitamins was found in the composition of microgreen samples. With the course of its development, the concentration of the determined components also changes: both accumulation and their consumption are observed, and in some cases – fluctuation. Further research will allow you to select the most optimal parameters for growing microgreens and develop recommendations for the timing of its use when the concentration of vitamins is maximum.

PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES

The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.

ПОСТУПЛЕНИЕ ВИТАМИНОВ С ФАКТИЧЕСКИМ РАЦИОНОМ ПИТАНИЯ СТУДЕНТОВ

This article actualizes the problem of rational nutrition and the content of water-soluble vitamins of group B, C and fat-soluble (A, D, E) in the daily diet of students of the medical faculty of the Khanty-Mansiysk Medical Academy.

ИСПОЛЬЗОВАНИЕ БИОЛОГИЧЕСКИ АКТИВНЫХ КОРМОВЫХ ДОБАВОК ДЛЯ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ ИКРЫ АФРИКАНСКОГО КЛАРИЕВОГО СОМА

The work is devoted to the study of nutritional value of African sharptooth catfish spawn and assessment of the effect of biologically active substances in the form of probiotics, adaptogenes, vitamins and amino acids on the sprawn. The aim of the work was to increase the nutritional value of African sharptooth catfish spawn by means of usage of biologically active feed additives in the ration. "Sporothermin" probiotics was used to improve the microbiocenosis of the fish habitat, as a protection against pathogenic microbiota, to improve fish intestinal microbiocenosis, and also as a source of biologically active substances. Our results showed that application of the probiotics increased the level of protein, fat, minerals and vitamins in African catfish spawn. "Irkutin" adaptogene was used due to its antioxidant properties, the ability to increase non-specific resistance and body endurance. The vitamin-amino acid complex was used as a source of vitamins and amino acids, providing metabolism regulation of proteins, fats and carbohydrates directly, or as part of complex enzyme systems. The research results showed that complex usage of the adaptogene and the vitamin-amino acid complex increased the quality of sprawn, its nutritional value and the content of water- and fat-soluble vitamins to a level that meets the requirements of health products. It was established that the sprawn of African sharptooth catfish, obtained in case of application of "Sporothermin" probiotics, "Irkutin" adaptogene, "Chiktonik" vitamin-amino acid complex in the ration, corresponds to National Standard 55577-2013 for functional food products in terms of content of fat and water-soluble vitamins.

THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES

The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage. The size and weight of the jujube fruits increased, and the peel color changed from green to red with the maturation. The content of water-soluble vitamins, trans-resveratrol, total phenolic content and antioxidant capacity of the jujube fruits decreased during the maturation. The trans-resveratrol content of the jujube fruits was investigated for the first time and no trans-resveratrol content could be detected at red maturation stage. The major organic acid and sugar at the red maturation stage were found to be malic acid and sucrose, respectively. The phenolic composition also changed, but these changes showed unstable trend during the maturation. The major phenolic compound was catechin at the green maturation stage, whereas chlorogenic acid dominated at the red maturation stage. The jujube fruit is rich in minerals especially potassium and no changes in the mineral contents except for copper was observed between green and red maturation stages.

CHEMICAL COMPOSITION OF SEEDS OF PLANTS LUPINUS ANGUSTIFOLIUS L. AND LUPINUS ALBUS L. OF THE KALININGRAD REGION

The aim of the work was to study the chemical composition of seeds of plants Lupinus albus L., Lupinus angustifolius L., growing in the Kaliningrad region. Lupin is a promising crop due to the high content of biologically valuable protein in its seeds, as well as minerals, unsaturated fatty acids, water - and fat-soluble biologically active substances. The paper considers the amino acid, mineral, and fatty acid composition of seeds, presents data on the content of water-soluble vitamins in them, and shows the component composition of chloroform extracts of seeds.
 The total number of amino acids (47.72±0.37 and 38.655±0.32%, respectively) was found in the seeds of narrow-leaved and white lupine, and a high content of glutamic acid and asparagine was found. The macronutrient composition, which is dominated by potassium, phosphorus and calcium, was studied. Among the microelements of seeds, manganese, iron, zinc and silicon predominate. A particularly high content of manganese in white lupin seeds (192.14±1.67 mg per 100 g) was noted. Analysis of the fatty acid composition of lupin seed oils showed a high degree of unsaturation with a high content of oleic and linoleic acids. Both types of lupine contain thiamine, pyridoxine, and niacin, while white lupine seeds also contain Pantothenic and folic acids. Сhromatography-mass spectrometry analysis of the fraction isolated by chloroform from lupine seeds showed the presence of substances of the terpenes class (farnesene, neofitadiene, γ-tocopherol) and steriodic alcohols (campesterol, β-sitosterol).

Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery

Chang-Guk Boo, Sung Min Cho, Hyang Yun Jeong, So Jeong Yoon, Seong Jun Hong, Seong Uk Heo, Younghwa Kim, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2021;50:551-61. https://doi.org/10.3746/jkfn.2021.50.6.551

Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan, water-soluble vitamins and magnesium. Additionally, the atherogenic, thrombogenic and hypercholesterolaemic fatty acid index was analysed. The dominant amino acids of mare milk were glutamic acid, leucine, lysine, and aspartic acid. Fermentation of mares' milk did not affect the riboflavin, cobalamin, and magnesium content. The type of lactic acid bacteria used had no effect on the free tryptophan content of fermented milk. The free tryptophan content of fermented mares' milk was 0.062 mg 100 g−1 (Δ22% compared with unfermented milk). The sum of saturated fatty acid concentration was lower in fermented than in the unfermented mares' milk. Atherogenic index was lower in mare milk than in fermented mares’ milk. The values of fatty acids with a hypocholesterolaemic effect and hypercholesterolaemic fatty acids decreased in fermented milk.

Investigation of Water-Soluble Vitamin (B<sub>1</sub>, B<sub>2</sub>, and B<sub>3</sub>) Contents in Rice, Noodles, and Sauces

Investigation of Water-Soluble Vitamin (B<sub>1</sub>, B<sub>2</sub>, and B<sub>3</sub>) Contents in Rice, Noodles, and Sauces

Phyto- and Bio-Chemical evaluation of Diospyros kaki L. cultivated in Egypt and its biological activities.

Diospyros kaki L. or Costata cultivar is the main persimmon variety progressively consumed in the Egyptian market and exportation. The objective of this study was to investigate the bioprotective effects of the alcoholic extract of fruits as well as leaves of D. kaki using in-vivo rat models. Petroleum ether extracts of fruits and leaves were analytically characterized for saponifiable and unsaponifiable compounds by GC/MS. Main flavonoids were chromatographically isolated from 80% aqueous methanol extract of leaves. Chemical evaluation for fruits and leaves namely, content of moisture, ash, proteins, fatty acids, amino acids, fat and water soluble vitamins, minerals, carotenoids was carried out. Total antioxidant activity was determined by radical scavenging effects using DPPH assay. The effect on biochemical parameters and its biological activity were also performed. Results revealed the identification of the major compounds of saponifiable and unsaponifiable matters of fruits and leaves. Scopoletin, as well as, kaempferol, luteolin, rutin and apigenin 7-O-glucoside were isolated and identified. It showed that this plant can provide a good nutritional value and it is safe regarding the kidney and liver functions, good source that help in enhancing the antioxidant defense against free radicals. No abnormal effects were found in lipids profile on experimental animals and there were good results in the ratio of HDL and LDL cholesterol. Also, this plant can help in optimizing blood sugar, enhancing the level of blood haemoglobin. It is concluded that D. kaki displays a good source of nutrients and bioactive compounds that may contribute to its therapeutic benefits against the risk of disease complications.