Domestic Food Industry Research Articles

Сорбиновая кислота в сыроделии

The domestic food industry is currently focusing on food products with long shelf life. Extended storage is usually a result of various aseptic packaging techniques. However, preservatives also prolong shelf-life. Such food additives can be applied only after a comprehensive and multifaceted study of their safety and possible impact on consumer health. New studies on negative effects of certain additives make it necessary to review their safety status. Sorbic acid and its salt E202 are common preservatives to be found in sauces, canned food, chocolate, jam, sausages, fruit juices, fish, bakery, confectionery, margarine, oil, butter, wine, carbonated drinks, etc. In Russian cheese production, sorbic acid and potassium sorbate serve as a surface treatment of long-maturing cheeses: they protect cheese wheels from mold, thus reducing product losses. These preservatives can be part of protective coatings, packaging matrix, and smart packaging, especially in flavored cheeses and particular wrapping types. Food preservatives require a strict qualitative and quantitative control to prevent adverse effects on consumer health, as well as elaborate labelling rules.

HEALTH RISKS FROM TOXIC CONTAMINANTS FORMED DURING THE PROCESSING OF VEGETABLE OILS AND FATS

The purpose of this review was to summarize current research findings and unify ideas regarding methods to reduce the health risks to consumers posed by toxic contaminants, such as chloropropanols, glycidols, and their esters, which are formed during food processing, particularly during the refining of vegetable oils and fats, thereby critically impacting food safety. The review describes various aspects related to the occurrence of foodborne toxicants, it covers hazard characterization, their formation mechanisms, and control and regulatory strategies developed in recent years by the World Health Organization, the European Union Commission, and the Food and Agriculture Organization. Additionally, it concludes with an analysis of factors that favor the formation of toxic contaminants in food and discusses some methods for mitigating and monitoring the concentrations of precursors in raw materials. The material is also addressed to researchers, nutritionists and specialists in the domestic food industry, who should pay more attention to the health risk posed by oil and fat processing contaminants and methods of their removal from the raw material.

Nondestructive testing of runny salted egg yolk based on improved ConvNeXt-T.

Salted egg yolks from salted duck eggs are widely utilized in the domestic and international food industry as both raw materials and ingredients. When salted egg yolks are not fully cured and matured, they exist in a fluid state, with a mixture of solid and liquid internally. Due to this composition, they are susceptible to deterioration during storage and usage, necessitating their detection and classification. In this study, a dataset specifically for salted egg yolks was established, and the ConvNeXt-T model, employed as the benchmark model, underwent two notable improvements. First, a lightweight location-aware circular convolution (ParC) was introduced, utilizing a ParC-block to replace a portion of the original ConvNeXt-T block. This enhancement aimed to overcome the limitations of convolution in extracting global feature information while integrating the global sensing capability of vision transformer and the localization capability of convolution. Additionally, the activation function was modified through substitution. These improvements resulted in the final model. Experimental results indicate that the enhanced model exhibits faster convergence on the custom salted egg yolk dataset compared to the baseline model. Furthermore, a significant reduction of model parameters by a factor of 4 led to a 2.167 percentage point improvement in the accuracy of the test set. The ParC-ConvNeXt-SMU-T model achieved an accuracy of 96.833% with 26.8 million parameters. Notably, the improved model demonstrates exceptional effectiveness in recognizing salted egg yolks. PRACTICAL APPLICATION: This study can be widely applied in the process of salted egg yolk production and quality inspection, which can improve the actual sorting efficiency of salted egg yolks and reduce the labor cost at the same time. It can also be used for nondestructive testing of salted egg yolks by governmental enterprises and other regulatory authorities.

글로벌 경쟁력 확대를 위한 식품업계의 스마트 팩토리 구축 사례

This study analyzed the cases of smart factory construction by major domestic food companies. In addition, the expected effects that can be obtained through smart factories and the tasks and development directions for the spread of smart factories in the domestic food industry in the future were presented. As a result of the case study, major domestic food companies are achieving expected effects such as productivity and efficiency improvement, quality and stability improvement, waste reduction and sustainability increase, and flexible and customized production through smart factories. Moreover, in order for the domestic food industry to successfully spread the smart factory, it is necessary to consider the progress according to the smart factory configuration requirements by clarifying the definition of the performance that the smart factory wants to achieve and establishing detailed plans. In addition, it is essential to secure DT talent to operate the smart factory and prepare countermeasures against cyber threats for the successful operation of the smart factory. Finally, in order for smart factories to spread to amall and medium-sized companies, measures to reduce the time and cost of introducing smart factories to small and medium-sized companies are required.

Key indicators of beef safety and quality as important aspects of conservation

Meat cattle breeding should develop in Ukraine as a priority and independent industry to meet beef needs. The meat industry has enormous potential and, as the most promising and attractive, will take a dominant place in the structure of the domestic food industry in the coming years. Beef is one of the most essential elements of the human diet. It contains complete proteins and animal fats, biologically active substances, mineral elements, and vitamins. The most important feature of food products is their quality and safety indicators, that is, the absence of substances harmful to the consumer's health and pathogens of infectious and invasive diseases. In this regard, veterinary and sanitary expertise and product safety control are of particular importance, as they are necessary to ensure the health of the population of Ukraine. Improving the quality of meat and meat products is a primary task in modern conditions. The implementation of this task depends not only on agricultural but also on processing enterprises. The article presents materials on the study of critical indicators of the safety and quality of beef. The study was carried out as part of the research work of the Department of Normal and Pathological Morphology, hygiene, and Expertise: “Monitoring the content of toxic substances in drinking water, feed and their impact on the body of cattle and the quality and safety of products”, state registration number – 0120U101318. The material for the research was the slaughter products of domestic animals, such as cattle, which were supplied to enterprises in the city of Zhytomyr. Pre-slaughter inspection and veterinary-sanitary examination of carcasses and their slaughter products of cattle was carried out following the “Rules of pre-slaughter veterinary examination of animals and veterinary-sanitary examination of meat and meat products”. The study aims to determine the safety and quality indicators of beef obtained in the conditions of meat processing enterprises of the Zhytomyr region. To achieve this goal, a comprehensive survey of beef safety and quality indicators was conducted. As a result of the tests, it was established that the pH level of the meat was 5.7–6.1. Carrying out the reaction with a 5 % solution of CuSO4 in the broth showed that the broth was transparent. A positive response to peroxidase was also detected. The safety parameters corresponded to regulatory documents. Careful control of the safety and quality of beef at every stage of production, starting from the rearing of animals and up to the sale of the product, guarantees a high degree of consumer protection.

К вопросу о самообеспеченности страны молокосвертывающими ферментами

Food security is part of national security, self-sufficiency in basic foodstuffs being its important indicator. The situation with cheese production raw materials in the Russian Federation is gradually improving. According to the Ministry of Agriculture, the production of raw milk is growing, which means that the level of self-sufficiency is gradually increasing. However, milk-converting enzymes can create a bottleneck situation since the entire rennet cheese production depends on them. The share of imported milk-coagulating enzyme preparations on the Russian market is 84.3 %. Recombinant milk-converting enzymes dominate both domestic and global cheese-making. However, Russia has neither microbial recombinant chymosins nor coagulants of its own. The domestic commercial production of milk-converting enzymes, especially of modern recombinant preparations, is one of the most relevant issues the domestic food industry will have to tackle in the nearest future.

Retrospective analysis of exporting agricultural processing industry products

The Russian exports of processed food products analysis since 2014 has revealed a stable growth in this area, corresponding to the general dynamics of domestic agricultural products sales in the world market. At the same time, the share of processed food products in the total volume of domestic exports from 2014 to 2021 increased from 1.7 to 3.1%, which is a favorable factor in reducing the mineral-raw materials orientation of Russia’s foreign trade. The increase in processed products exports contributes to the export-oriented nature of the domestic food industry, which grew from 6.5 to 11.6 % over the period. This is also due to the fact that import substitution programs development and competitive imports limitation after the counter-sanctions introduction in 2014-2015 had a favorable impact on the food industry and allowed to maintain and increase a number of export directions. Over the past few years, the key areas of sales in the global market have been the products of the oil and fat and sugar beet industries. Along with the sale of finished products, the food industry wastes export, which are raw materials for fodder production, is also considered important. With the overall positive dynamics of processed food sales, the only direction showing a decrease in exports is tobacco and tobacco products. The reduction in tobacco products exports is explained by the change in the transnational corporations policy who own the Russian cigarette business, which, in addition to the Russian market, until 2014 also partially filled the markets of the Commonwealth of Indepen dent States and Eastern Europe countries.

Analysis of Marketing Strategies for Duck Egg Flour Business in Increasing Sales Volume: A Case of Small and Medium Enterprise “Abinisa” in Sujung Village, Tirtayasa District, Serang Regency

Consumption of egg flour in Indonesia is currently quite large. This can be seen from the increase in egg flour imports. Import figures in 2018 – 2021 have increased from 15,676,606.7 kg to 17,298,358.3 kg (BPS 2022). Egg flour has a broad market and low production costs, and in addition to meeting the needs of the domestic food industry, it is very possible to apply it to small and medium industries (UMKM) to increase the added value of products and farmers in income. The purpose of this study is to analyze the marketing strategy of the duck egg flour business in increasing sales volume in UKM Abinisa. The type of research used in this research is descriptive with a qualitative approach. The method used in this research is a case study research method that will be carried out at UKM Abinisa Sujung Village, Tirtayasa District, Serang Regency. This research was conducted at the end of June – August 2023. Based on the internal strategic factor matrix, UKM Abinisa gets a positive value (+) where the strength (S) is 1.86 greater than the weakness (W) is 1.08. Meanwhile the external strategic factor matrix also gets a positive value where the opportunity (O) is 1.75 greater than the weakness (W) is 0.84. Under these conditions, the suitable strategy is the “Growth Strategy”. Meanwhile, based on the SWOT analysis, the marketing strategy that can be implemented by UKM Abinsa is a rapid strategy, namely developing existing strengths and increasing and maintaining existing opportunities.

Applied aspects of the identity models application in the brand management system of domestic food industry enterprises

Applied aspects of the identity models application in the brand management system of domestic food industry enterprises

PENERAPAN SERTIFIKASI HALAL UNTUK MAKANAN RUMAHAN DI ROKAN HULU RIAU

The purpose of this research is to describe how important the awareness of entrepreneurs is about the halal insurance system in the domestic food industry. that domestic foods with halal certification and containing halal brands offer positive values ​​that can expand the market, increase turnover, flexibility and business development in Rokan Hulu Riau. This research is a qualitative study with descriptive data collection techniques using observation, interviews and documentation techniques. Researchers use data reduction, data collection, presentation, and inference to analyze data. The results of this study show that the importance of entrepreneurs' awareness of halal assurance system of the domestic food industry, awareness of halal certification significantly affects consumers' purchase interest in Rokan Hulu Riau. The Halal label provides clearer information about the product and successfully improves the quality of the product. Halal-certified Rokan Hulu Regency home food store operators experience a positive effect: first, they can more easily market their products without suspicion. Second, it can convince buyers or consumers that the products produced and sold are halal products and are suitable for consumption even for a long time. Third, continuous turnover growth, which can support entrepreneurship and business development.

Биотехнологические параметры полутвердого сыра с высокой температурой второго нагревания

The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).

Current trends in investment and innovation activities in the agroindustrial complex of Belarus

In dynamics for 2018–2022 analysed the main indicators of investment of fixed capital in the agriculture of Belarus, as well as the innovative development of the domestic food industry. Proposals are given to intensify investment and innovation activities in the agri-food sector in the context of stimulating start-up projects.

A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits.

In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents.

Microbial Populations Occurrence in the Domestic Wastewater and Food Industry Effluents

Microbial Populations Occurrence in the Domestic Wastewater and Food Industry Effluents

ROLE OF IMPORTS IN THE SUPPLY OF RAW MATERIALS IN THE FOOD PROCESSING SECTOR IN POLAND

The aim of the article is to assess the significance of imports in the supply of raw materials to the food processing sector in Poland. Production of food products in Poland shows high development dynamics. Mainly products from domestic agriculture are the raw material base for it. The progressing internationalization processes of the Polish food sector, resulting from globalization and economic integration, mean that the significance of imported agricultural raw materials is gradually increasing. In the analysis of the structure of the value of total raw material resources, mainly statistical data from the Central Statistical Office and the Ministry of Finance were used. The study covered the years 2003-2021.The analysis shows that during Polands membership in the European Union, the share of imported products in the total raw material resources of the food sector almost doubled to approx. 40%. The products are mainly raw materials imported from other climatic zones. This does not change the fact that food production in Poland is still based primarily on the domestic raw material base. Individual branches of the domestic food industry apply diversified strategies related to raw material supply and production and commercial risk management, which results from different conditions of their operation, including a different ownership structure.

The Eurasian Economic Union as a factor of ensuring food security of Russia

Subject. The article considers activities of the Russian Federation and the Russian agro-industrial complex within the framework of the Eurasian Economic Union (EAEU) in the interests of ensuring Russia's food security under sanctions. Objectives. The aims are to analyze the activities of the agro-industrial complex of the EAEU member States to ensure collective food security and economic integration of the EAEU, to define the EAEU contribution to Russia's food security in conditions of increasingly tightening regime of foreign trade restrictions. Methods. The study draws on methods of analysis and synthesis, grouping and comparison, abstraction, generalization, and analogy. Trends in the main parameters of the activities of the agro-industrial complex of the EAEU member States were examined based on statistical data analysis, using the methods of mathematical modeling and systems analysis. Results. The paper presents some results of the analysis of activities of the agro-industrial complex of the EAEU member States to ensure collective food security of the Eurasian Economic Union and its economic integration, defines the role and contribution of the EAEU to Russia's food security under the regime of foreign trade restrictions. Conclusions. At present, Russia maintains a high level of availability of agricultural products to its population and raw agricultural resources to the domestic food and processing industry provides stable supplies of agricultural products and raw materials to a number of EAEU member countries. There are significant reserves to increase interstate trade in agricultural products and raw agricultural resources within the EAEU market.

Quality Characteristics and Αlpha-Tocopherol Content of Shea Butter Samples from Selected Markets Within Three Southwestern States of Nigeria

Shea (Vitellaria paradoxa) butter samples from selected markets in Nigeria were analyzed for AOAC quality characteristics and α-tocopherol content. The α-tocopherol was determined by RP-HPLC and mg per serving and % daily values (% DV) were estimated. The ranges of acid value (AV) [mgKOH/kg], free fatty acid (FFA) [%], peroxide value (PV) [meqO2/Kg], iodine value (IV) [gI2/100g] and saponification value (SV) [mgKOH/g] were 2.20- 2.59, 1.15-1.30, 0.75-0.95, 44.43-47.85 and 170.08-259.30, respectively. The -tocopherol had a retention time of 3.561 minutes and its content ranged from 1.15-2.60 mg/100 g in the samples, but 5.25 mg/100 g for the laboratory sample. Milligram (mg) per serving and percentage dietary value were 0.16-0.74 and 1.07-4.93, respectively. Quality characteristics varied significantly (p < 0.05) both within and across different markets. Based on the PV and IV results, the marketed shea butter samples may be both food and industry-grade but failed the FFA test. Similarly, 40% of samples did not qualify for domestic consumption and food industry applications. Hence, the samples with <5% DV values cannot serve as dietary sources of α-tocopherol. Dhaka Univ. J. Pharm. Sci. 21(2): 105-115, 2022 (December)

Анализ рынка функционального питания: российский и международный аспект

The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products.
 The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018–2022 and registered in Scopus, eLibrary, Cyberleninka, and the Library of the Russian Foundation for Basic Research. It also covered the National Demography Project, the Healthy Nutrition Project, and the Strategy for Improving the Quality of Food Products through 2030. 
 Consumers’ growing interest in improving their health and immune system proved to be the key factor in the functional food market. The COVID-19 pandemic intensified such trends as the priority of healthy, high-protein, and low-sugar foods. Japan and the USA are the current leaders on this market. Russia supports healthy food policy at the state level.
 The functional food market is likely to become the most promising and competitive sector of global food economy. Consumer demand for these products is steadily growing: the volume of demand for functional food products will reach 17 trillion rubles by 2027. However, Russian food science needs more research in this area to catalyze import substitution. The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.

Analytical assurance of food safety: a retrospective analysis

The article assesses the state of food security based on the approval of the project Methodology for determining the main indicators of food security, developed by experts of the Institutional and Policy Reform for Smallholder Agriculture (IPRSA) Project and taking into account the Law of Ukraine "On State Support of Agriculture of Ukraine" No. 1877-IV dated June 24, 2004 (with changes). The assessment takes into account the possibility of meeting the nutritional needs of its population, the availability of food, considering the annual prices for certain types of food, the level of food losses, the availability of resources for agricultural production, in particular, the seed material of the main crops. The reasons for the decrease in the capacity of food markets and the passive dynamics of food production are substantiated. It is proposed to shift the emphasis from a retrospective analysis of food security to an operational one, to form an information base on the analysis of threats to food security and its actual state, prompt response to the replenishment of physical food stocks as a monitoring base. The criteria for assigning business entities to the list of producers of food products for the purpose of making decisions on food safety are substantiated. It is proposed to form a wider range of food products, to increase the balance of the diet, to create conditions for the competitive development of the domestic food industry, to ensure the effective development of interstate agreements in the trade of food products, which is important for the export of products from Ukraine. The system of monitoring indicators of food security in Ukraine should take into account the indicators of the mandatory monitoring system as a component of economic security, the indicators of monitoring the achievement of the Sustainable Development Goals (Goal 1 Alleviation of poverty, Goal 2 Alleviation of hunger), which are monitored by the Government of Ukraine. Keywords: food safety, food safety indicators, operational monitoring, food products.

Особенности получения и применения мицеллярного казеина в технологии молокоемких белковых продуктов

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have good fat profile, moisture retention, and emulsification characteristics, as well as perform some useful technological functions in food systems. They have no status of food additives and can be applied in various branches of food production. Unfortunately, the Russian food industry has no such technologies of its own. This article introduces some technological recommendations for the p roduction of domestic micellar casein concentrate.
 The research involved skim milk, commercial micellar casein concentrates from various manufacturers, curd samples with 9.0% of fat in dry matter, and Rossiysky cheese produced according to traditional formulation and technology. The experiment relied on standard research methods of physical and chemical analysis to establish the chemical composition of the samples, e.g., fractional composition of skim milk proteins, grain-size distribution, amino acid profile, etc.
 The study involved a comparative analysis of the chemical composition, as well as functional and technological properties of commercial micellar casein concentrates from various manufacturers. A set of experiments made it possible to define the thermal effect on raw material and to predict the prospects for usage of the new technology. Samples with a high ratio of casein:whey proteins and a moderately high heat treatment increased the curd and cheese yield by 10–12% in comparison with the traditional formulation. Samples with the maximal concentration of undenatured milk-serum protein nitrogen increased the yield of protein dairy products by 2–3% in comparison with other samples of micellar casein concentrates. The ratio of casein:whey proteins was 80:20 in skim milk obtained at PJSC Dairy “Voronezhsky”. The optimal pore diameter was ≥ 15 nm. As for the microbiological properties, QMA&OAMO was 6×104 CFU/dm3, and no pathogenic microorganisms were detected.
 Therefore, low-temperature pasteurization proved feasible at ≤ 76 ± 2°C and 10–15 s of hold time. The micellar casein concentrate added certain functional and technological properties to the finished product, depending on the specific application scope. 
 The new technology will enable the domestic food industry to ov ercome the existing import dependence.