High Temperature Sterilization Research Articles

Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization

The impact of high-temperature sterilization on the flavor of surimi gels were examined, alongside the utilization of tandem mass tag labeled quantitative proteomics to explore the correlations between flavor and proteome profiles. Notable increase was observed in lipid oxidation, protein degradation, and the types and total content of volatile organic compounds (VOC), particularly aldehydes. A total of 67 shared differentially expressed proteins (DEP) were identified, confirming the aggregation and degradation of proteins. Gene Ontology functional analysis revealed that proteins possibly linked to flavor were primarily concentrated in the myosin complex, motor activity, and hydrolase activity categories. The Kyoto Encyclopedia of Genes and Genomes pathway analysis highlighted a focus on the motor protein pathway. Correlation analysis between DEP and key VOC revealed that most DEP exhibited significant correlations with aldehydes and ketones such as octanal, pentanal, and (Z)-4-heptenal, with flavor-associated proteins mainly concentrated in structural, antioxidant, and redox proteins.

A Comparison of the Carbon Footprints of Different Digested Sludge Post-Treatment Routes: A Case Study in China

As the “carbon peaking and carbon neutrality” strategy advances, carbon emissions have gradually become a significant indicator in selecting and evaluating sewage and sludge treatment solutions. This study compared the carbon footprints of different digested sludge post-treatment routes, taking the Lu’an project in China as an example. Considering anaerobic digestion and digested sludge post-treatment options, the carbon footprints are as follows: 347.7 kg CO2 (land application) < 459.7 kg CO2 (composting-involved land application) < 858.4 kg CO2 (brickmaking). In general, land application was superior to brickmaking from the perspective of carbon footprints. The power consumption incurred by aerating and turning and the direct N2O and CH4 emissions during composting increase the composting-involved land application carbon footprint. However, digested sludge that is not subject to high-temperature sterilization and compost is phytotoxic and can be fetid, which is a limitation of its applicability. And the composted sludge has a lower N ratio and water content, so the same N input means more sludge usage, which is conducive to solving the disposal problem of large amounts of sludge. Thus, if possible, composting-involved land application should be a preference, and improvements to the technique are required to minimize energy consumption and direct N2O and CH4 emissions.

NIR-responsive electrospun nanofiber dressing promotes diabetic-infected wound healing with programmed combined temperature-coordinated photothermal therapy

BackgroundDiabetic wounds present significant challenges, specifically in terms of bacterial infection and delayed healing. Therefore, it is crucial to address local bacterial issues and promote accelerated wound healing. In this investigation, we utilized electrospinning to fabricate microgel/nanofiber membranes encapsulating MXene-encapsulated microgels and chitosan/gelatin polymers.ResultsThe film dressing facilitates programmed photothermal therapy (PPT) and mild photothermal therapy (MPTT) under near-infrared (NIR), showcasing swift and extensive antibacterial and biofilm-disrupting capabilities. The PPT effect achieves prompt sterilization within 5 min at 52 °C and disperses mature biofilm within 10 min. Concurrently, by adjusting the NIR power to induce local mild heating (42 °C), the dressing stimulates fibroblast proliferation and migration, significantly enhancing vascularization. Moreover, in vivo experimentation successfully validates the film dressing, underscoring its immense potential in addressing the intricacies of diabetic wounds.ConclusionsThe MXene microgel-loaded nanofiber dressing employs temperature-coordinated photothermal therapy, effectively amalgamating the advantageous features of high-temperature sterilization and low-temperature promotion of wound healing. It exhibits rapid, broad-spectrum antibacterial and biofilm-disrupting capabilities, exceptional biocompatibility, and noteworthy effects on promoting cell proliferation and vascularization. These results affirm the efficacy of our nanofiber dressing, highlighting its significant potential in addressing the challenge of diabetic wounds struggling to heal due to infection.Graphical

Effects of steaming on physicochemical and emulsification properties of gum arabic

Gum arabic finds extensive application and typically undergoes sterilization prior to utilization in the food industry. This study explored the impact of steam sterilization temperature and duration on the physicochemical and emulsification characteristics of gum arabic, accompanied by proposed mechanisms elucidating observed effects. The results showed that when gum arabic was treated with high temperature sterilization (110 °C ∼ 140 °C), the emulsion prepared turned unstable. The interfacial tension decreased from 8.26 mN/m to 6.77 mN/m after sterilization, while the elastic modulus decreased from 23.65 mN/m to 16.16 mN/m. Moreover, the circular dichroic chromatographic results indicated that the arabinogalactan protein (AGP) structure of gum arabic was more relaxed after high temperature treatment with β-sheets content decreased from 36.2 % to 29.8 % and random coil content increased from 41.3 % to 51.8 %. Quartz crystal microbalance with dissipation (QCM-D) results demonstrated that emulsion surface film thickness and toughness decreased after sterilization treatment of gum arabic. The study indicates that high temperature sterilization may change protein structure in gum arabic and reduce the stability of prepared emulsions.

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.

Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.

Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization

Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB.Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV>1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate-D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB.This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.

Establishment of low-cost production platforms of polyhydroxyalkanoate bioplastics from Halomonas cupida J9.

Microbial production of polyhydroxyalkanoate (PHA) is greatly restricted by high production cost arising from high-temperature sterilization and expensive carbon sources. In this study, a low-cost PHA production platform was established from Halomonas cupida J9. First, a marker-less genome-editing system was developed in H. cupida J9. Subsequently, H. cupida J9 was engineered to efficiently utilize xylose for PHA biosynthesis by introducing a new xylose metabolism module and blocking xylonate production. The engineered strain J9UΔxylD-P8xylA has the highest PHA yield (2.81 g/L) obtained by Halomonas with xylose as the sole carbon source so far. This is the first report on the production of short- and medium-chain-length (SCL-co-MCL) PHA from xylose by Halomonas. Interestingly, J9UΔxylD-P8xylA was capable of efficiently utilizing glucose and xylose as co-carbon sources for PHA production. Furthermore, fed-batch fermentation of J9UΔxylD-P8xylA coupled to a glucose/xylose co-feeding strategy reached up to 12.57 g/L PHA in a 5-L bioreactor under open and unsterile condition. Utilization of corn straw hydrolysate as the carbon source by J9UΔxylD-P8xylA reached 7.0 g/L cell dry weight (CDW) and 2.45 g/L PHA in an open fermentation. In summary, unsterile production in combination with inexpensive feedstock highlights the potential of the engineered strain for the low-cost production of PHA from lignocellulose-rich agriculture waste.

Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application

This study addresses the critical need in cultivated meat production for suitable scaffolds that support the growth and differentiation of muscle cells. We explore the synergy of soy conglycinin (7S) amyloid protein fibrils and chitosan to create three-dimensional (3D) porous scaffolds, specifically designed for this application. By varying the molecular weight and deacetylation degrees of chitosan, we employed a controlled temperature water annealing method to produce these complex scaffolds. The formation mechanism of the 7S-chitosan scaffolds was elucidated through molecular simulation and Fourier-transform infrared (FTIR) analysis. Characterization of the scaffolds revealed pore sizes within the 50–250 μm range, porosities from 71% to 78%, and compressive moduli varying between 4.8 and 15.3 kPa, dependent on the chitosan's deacetylation degree and molecular weight. Notably, these scaffolds maintained structural integrity in refrigerated Phosphate Buffered Saline (PBS) for up to three months and effectively supported the growth and differentiation of C2C12 mouse skeletal muscle cells without necessitating additional cell adhesion enhancements. Their mechanical properties, comparable to natural muscle tissue, and compatibility with high-temperature sterilization processes, underscore their potential as innovative solutions in the field of cultivated meat production.

Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization

Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature and pressure sterilization”. Ultraviolet-visible (UV) spectroscopy with CIELAB color measurement showed that phytic acid (PA) + lactic acid (LA), PA + citric acid (CA), and PA + LA + CA soaking before cooking alleviated browning, as well as UVabsorbance and the browning index (BI). Meanwhile, UV spectroscopy and fluorescence spectroscopy showed that organic acid soaking reduced the content of carbonyl, dityrosine, disulfide bonds, surface hydrophobicity, and protein solubility, but promoted the content of free sulfhydryl and protein aggregation. However, in vitro digestion simulations showed that organic acid soaking unexpectedly inhibited the degree of hydrolysis and protein digestibility. This study provides the basis for the application of organic acids as color protectors for RTE aquatic muscle product.

Simple methods for measuring milk exosomes using fluorescent compound GIF-2250/2276

Exosomes are small extracellular vesicles (EVs) found in culture supernatants, blood, and breast milk. The size of these nanocomplexes limits the methods of EV analyses. In this study, nitrobenzoxadiazole (NBD), a fluorophore, conjugated endosome-lysosome imager, GIF-2250 and its derivative, GIF-2276, were evaluated for exosome analyses. A correlation was established between GIF-2250 intensity and protein maker levels in bovine milk exosomes. We found that high-temperature sterilization milk may not contain intact exosomes. For precise analysis, we synthesized GIF-2276, which allows for the covalent attachment of NBD to the Lys residue of exosome proteins, and labeled milk exosomes were separated using a gel filtration system. GIF-2276 showed chromatographic peaks of milk exosomes containing >3 ng protein. The area (quantity) and retention time (size) of the exosome peaks were correlated to biological activity (NO synthesis suppression in RAW264.7 murine macrophages). Heat denaturation of purified milk-derived exosomes disrupted these indicators. Proteome analyses revealed GIF-2276-labeled immunomodulators, such as butyrophilin subfamily 1 member A1 and polymeric immunoglobulin receptor. The immunogenicity and quantity of these factors decreased by heat denaturation. When milk exosomes were purified from market-sourced milk we found that raw and low-temperature sterilization milk samples, contained exosomes (none in high-temperature sterilization milk). These results were also supported by transmission electron microscopy analyses. We also found that GIF-2276 could monitor exosome transportation into HEK293 cells. These results suggested that GIF-2250/2276 may be helpful to evaluate milk exosomes.

Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.

Dairy products are susceptible to modifications in protein oxidation during heat processing, which can lead to changes in protein function, subsequently affecting intestinal health. Despite being a unique nutritional source, yak milk has not been thoroughly examined for the effects of its oxidized proteins on intestinal microbiota and metabolism. Hence, this study employed different heat treatment methods (low-temperature pasteurization, high-temperature pasteurization, and high-temperature sterilization) to induce oxidation in yak milk proteins. The study then assessed the degree of oxidation in these proteins and utilized mice as research subjects. Using metagenomics and metabolomics methods, this study examined the structure of intestinal microbial communities and metabolic products in mice consuming oxidized yak milk. The results showed a decrease in carbonyl and total thiol contents of yak milk proteins after different heat treatments, indicating that heat treatment causes oxidation in yak milk proteins. Metagenomic analysis of mouse intestinal microbiota revealed significant changes in 66 genera. In the high-temperature sterilization group (H), key differential genera included Verrucomicrobiales, Verrucomicrobiae, Akkermansiaceae, and 28 others. The high-temperature pasteurization group (M) mainly consisted of Latilactobacillus, Bacillus, and Romboutsia. The low-temperature pasteurization group (L) primarily comprised of Faecalibacterium, Chaetomium, Paenibacillaceae, Eggerthella, Sordariales, and 33 others. Functionally, compared to the control group (C), the H group upregulated translation and energy metabolism functions, the L group the M group significantly upregulated metabolism of other amino acids, translation, and cell replication and repair functions. Based on metabolomic analysis, differential changes in mouse metabolites could affect multiple metabolic pathways in the body. The most significantly affected metabolic pathways were phenylalanine metabolism, vitamin B6 metabolism, steroid hormone biosynthesis, and pantothenate and CoA biosynthesis. The changes were similar to the functional pathway analysis of mouse metagenomics, affecting amino acid and energy metabolism in mice. In summary, moderate oxidation of yak milk proteins exhibits a positive effect on mouse intestinal microbiota and metabolism. In conclusion, yak milk has a positive effect on mouse intestinal microflora and metabolism, and this study provides a scientific basis for optimizing dairy processing technology and further developing and applying yak milk.

Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly

Although retort sterilization is effective in high-temperature sterilization of special nutritional products, its effect on sensorial and nutritional properties after sterilization has not been proven. The purpose of this study was to develop a BCAAs fortified chicken curry mousse (CCM) for the elderly that is easy to chew, swallow, and convenient to cook and consume at home. Additionally, it was to investigate the effect of retort processing on the sensory satisfaction and nutritional formula of the products. A viscosity thickener was added to set the thickener concentration based on the fork drip test of the International Dysphagia Diet Standardization Initiative. CCM was retort-treated at 121 °C for 30 min to evaluate its physicochemical (color, viscosity, rheology, texture, syneresis, pH, and amino acid analysis) and sensory properties. The viscosity decreased and texture changed smoothly after retorting, and the color became darker. The syneresis and pH of the retorted mousse showed fewer changes than the non-retorted during 12 days. Retorted products were increased the BCAAs, and scored high in overall acceptance in the sensory evaluation. Therefore, the BCAAs-enriched retort CCM developed in this study is expected to hedonically appeal to the elderly as well as benefitting their muscle health and nutrition.

Thermal stability and interfacial rheology of whey protein-corn oil emulsions: The effect of l-arginine fortification.

The effect of l-arginine (Arg) on the thermal stability of whey protein-corn oil emulsions was investigated to determine its role in improving emulsion stability. The results indicated that with an increase in Arg concentration, the emulsion stability index, emulsification activity index, and absolute ζ-potential increased initially and decreased after high-temperature sterilization. However, the mean particle size, apparent viscosity, creaming indices, and dynamic interfacial pressure of the emulsions first decreased and then increased, and the performance of samples that only showed an increase in pH could also improve the emulsification stability. These results clarify the mechanism by which Arg increases the thermal stability of emulsions.

Genetically Engineering Escherichia coli to Produce Xylitol from Corncob Hydrolysate without Lime Detoxification.

Before fermentation with hemicellulosic hydrolysate as a substrate, it is generally necessary to detoxify the toxic substances that are harmful to microorganism growth. Cyclic AMP receptor protein (CRP) is a global regulator, and mutation of its key sites may have an important impact on E. coli virulence tolerance. Using corncob hydrolysate without ion-exchange or lime detoxification as the substrate, shake flask fermentation experiments showed that CRP mutant IS5-dG (I112L, T127G, A144T) produced 18.4 g/L of xylitol within 34 h, and the OD600 was 9.7 at 24 h; these values were 41.5% and 21.3% higher than those of the starting strain, IS5-d, respectively. This mutant produced 82 g/L of xylitol from corncob hydrolysate without ion-exchange or lime detoxification during fed-batch fermentation in a 15-L bioreactor, with a productivity of 1.04 g/L/h; these values were 173% and 174% higher than the starting strain, respectively. To our knowledge, this is the highest xylitol concentration and productivity produced by microbial fermentation using completely non-detoxified hemicellulosic hydrolysate as the substrate to date. This study also showed that alkali neutralization, high temperature sterilization, and fermentation of the hydrolysate had important effects on the xylose loss rate and xylitol production.

Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion

Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization.

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.

Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination

This study evaluated effects of several sterilization methods on the microbial load and quality attributes of processed cream cheese (PCC). The results showed that ultra-high temperature instantaneous sterilization (UHT, 137 °C/4 s), high temperature sterilization (121 °C/10 min) and pasteurization (65 °C/30 min) coupled with germinant (l-alanine) and high hydrostatic pressure (450, 550 MPa/20 min) was able to inactivate bacterial endospores. Regarding cheese quality, pasteurization coupled with germinant and high hydrostatic pressure-treated cheeses had fewer Maillard reaction byproducts and lower fluorescence intensity, with 63% and 81% decrease in furosine content compared to UHT and high temperature sterilization, respectively. In terms of sensory properties, high hydrostatic pressure treatment maintain the cheese original color and flavour, reduced the formation of ketones and sulfide. Furthermore, high hydrostatic pressure-treated cheeses exhibited a smaller closed-loop area and higher stability, while UHT cheese were less stable due to fat globule aggregation. Therefore, pasteurization coupled with germinant and high hydrostatic pressure is a promising sterilization methods to produce long shelf-life processed cream cheese.

Application of Modern Polymer Packaging for Food

The object of the study is a polymer combined C-PET packaging two-section, which consists of a polymer semi-rigid container-tray of multilayer PET /EVOH / CPP and multilayer polyethylene film S900775 PET / PE (for sealing containers). In the food industry can be used consumer polymer packaging of various types: hard, semi-hard, soft and others. In order for such packaging to be used for heat sterilization of products, it must have the necessary heat-resistant barrier layer. C-PET packaging is made of heat-resistant barrier material, which ensures its resistance to high temperatures. Therefore, such containers can be used for heat sterilization and guarantee long shelf life of food. Each polymeric material has certain indicators of heat resistance. One of the most problematic places on this issue is the lack of technological parameters of polymer C-PET packaging, such as the strength of the sealing of the package and the parameters of sterilization of packaging with the product for specific thermal equipment: temperature, time, back pressure. Without the values of such characteristics, it is impossible to use containers in food production to produce good quality products for long-term storage. The study used methods such as measuring the sealing strength or depressurization pressure of the container, which occurs during sterilization due to thermal expansion of the product; the standard membrane compensation method was used for this purpose. The development of sterilization regimes for food products was carried out in accordance with the approved regulations. The regulations include analytical calculation of the regime that ensures the production of industrially sterile canned food, laboratory testing of the selected regime and its production testing. Methods of calculating the sterilization regime are based on data on the heat resistance of the strain of microorganisms in the test culture. Studies have been carried out, which resulted in the value of the parameter of sealing strength or depressurization pressure of C-PET containers, without which it is impossible to carry out effective thermal sterilization of the product. Exceeding the required value of this pressure can lead to depressurization of the packaging and the emergence of physical defects, of substandard products. Also, scientifically based high-temperature sterilization regimes for meat and vegetable products in the studied form of polymer consumer packaging have been developed, which will allow companies to produce quality food safe for consumption, with high nutritional value and long shelf life

Modulation of T Cell Responses by Fucoidan to Inhibit Osteogenesis.

Fucoidan has sparked considerable interest in biomedical applications because of its inherent (bio)physicochemical characteristics, particularly immunomodulatory effects on macrophages, neutrophils, and natural killer cells. However, the effect of fucoidan on T cells and the following regulatory interaction on cellular function has not been reported. In this work, the effect of sterile fucoidan on the T-cell response and the subsequent modulation of osteogenesis is investigated. The physicochemical features of fucoidan treated by high-temperature autoclave sterilization are characterized by UV–visible spectroscopy, X-ray diffraction, Fourier transform infrared and nuclear magnetic resonance analysis. It is demonstrated that high-temperature autoclave treatment resulted in fucoidan depolymerization, with no change in its key bioactive groups. Further, sterile fucoidan promotes T cells proliferation and the proportion of differentiated T cells decreases with increasing concentration of fucoidan. In addition, the supernatant of T cells co-cultured with fucoidan greatly suppresses the osteogenic differentiation of MC3T3-E1 by downregulating the formation of alkaline phosphatase and calcium nodule compared with fucoidan. Therefore, our work offers new insight into the fucoidan-mediated T cell and osteoblast interplay.

USE OF POLYMER PACKAGING FOR VARIOUS FOOD PRODUCTS WITH LONG-TERM STORAGE

In the food industry, for thermal preservation of food products, various types of consumer polymer packaging can be used: rigid, semi-rigid, soft, and others. In order for plastic (polymer) packaging to be used for heat sterilization and guarantee long shelf life of food products, it must contain the necessary heat-resistant barrier layer, which will ensure the resistance of the container to high temperatures. Each polymeric material has certain indicators of heat resistance. In the work, we used such types of consumer packaging for food packaging, such as a combined metal can with a polymer lid, С-PET containers. The purpose of the study is to develop the conditions for canning, sterilization modes of food products in the range for new types of consumer polymer for specific thermal equipment. When using various types of containers for thermal sterilization and prevention of physical defects of canned food, it is necessary to take into account such technological features as the sealing strength or depressurization pressure, the sealing method, the presence or absence of a stiffness relief on the lid, the product packaging temperature and other factors. The standard membrane-compensation method was used to measure the sealing strength or the pressure of depressurization of the container, which occurs during sterilization due to thermal expansion of the product. The development of sterilization modes for canned food was carried out in accordance with the approved regulations, which includes an analytical calculation of the mode that ensures the production of industrially sterile canned food, laboratory testing of the selected mode and its production verification. The mode calculation method is based on the data on the heat resistance of the microorganism strain of the test culture, which should guarantee the industrial sterility of canned food. In the work, studies were carried out, as a result of which data were obtained on an important technological parameter of the packaging strength of sealing, without the values of which it is impossible to carry out high-quality thermal sterilization of the product. Scientifically based parameters, hightemperature sterilization regimes for meat, fish, and vegetable products in modern polymer types of consumer packaging have also been developed, which will allow enterprises to produce canned high-quality food products that are safe to use, with high nutritional value.