Manufacture Of Food Products Research Articles

A Comprehensive Evaluation of Chemical, Bioactive Profile, and Anti-oxidant Potential of Gabiroba (Campomanesia cambessedeana): An Underexplored Fruit from Brazil

Background: The Cerrado region has one of the world's largest and most diverse tropical biodiversity, hosting several species of exotic fruits little explored. In this context, we can highlight the gabiroba (Campomanesia cambessedeana), a native fruit tree belonging to the Myrtaceae family. However, its fruits are not used frequently, except by the local population who consume them, and are also reported as nutritional. Objective: This work evaluated the chemical composition of the whole fruit, pulp, peel, and seed of gabiroba. Methods: Physicochemical characterization, bioactive compounds and antioxidant potential, and mineral profile (ICP-OES) were evaluated. Individual phenolic compounds and organic acids by liquid chromatography (HPLC-DAD) of the pulp, peel, and seed fractions of gabiroba were also explored. Results: The results showed that the gabiroba fruit has a low lipid content (1.09 g 100 g-1), high magnesium content (12.60 μg g-1), and significant values of total phenolics (153.17 mg EAG 100 g-1), vitamin C (51.20 mg AA 100 g-1) and antioxidant potential by DPPH radical scavenging (15.35 g sample g-1 DPPH). The analysis of organic acids showed that the pulp and peel are rich in malic acid (7.29 and 8.15 mg 100 g-1, respectively) and the seed in citric acid (10.26 mg 100 g-1). On the other hand, both pulp, peel, and seed fractions showed similar individual phenolic composition, mainly being composed of catechin (3.36, 2.71, and 2.70 mg 100 g-1), gallic acid (1.67, 1.66, and 1.68 mg 100 g-1) and rutin (0.85, 1.39 and 1.16 mg 100 g-1, respectively). Conclusion: The individual phenolics in the gabiroba fractions may have been responsible for the high antioxidant activity. In this way, gabiroba has demonstrated its technological potential for its full use in producing food products and applications in the pharmaceutical and cosmetics industry.

Fortifikasi Nak Nan Jelly Bog Segamur

Abstract: Abundant banana stem waste is often wasted and becomes an environmental problem. In fact, research results show that banana stems are rich in benefits, one of which is the potential as an anti-obesity agent. Seeing this potential, the community service team tried to process banana stem waste into nutritious and economically valuable food products. This community service activity focused on assisting PKK Metuk mothers in processing banana stems into innovative food products. With intensive training and assistance, it is hoped that PKK mothers can produce value-added food products from banana stem waste. In addition to providing health benefits to the community, this activity is also expected to improve the community's economy through the development of small and medium enterprises based on local resources. The results of this community service activity show that the processing of banana stem waste into food products can be successful. PKK mothers succeeded in producing food products that are not only beneficial for health, but also have good market potential. This success proves that banana stem waste can be a valuable resource if managed properly. Keywords: Musa paradisiaca, economy, health

Impact of the Formality Level on the Strategic Planning Process of SMEs

The article identifies the barriers that hinder the implementation of strategic planning and the relationship with the level of formality in the preparation of strategic plans of SMEs in Quito. It focuses on the manufacturing sector and its different sub-sectors, including the manufacture of food products, textiles, clothing, as well as chemical, pharmaceutical, medicinal, and botanical substances for pharmaceutical use, in addition to rubber and plastic products. The existing literature reviewed on strategic planning and tools to address the process characterizes the small and medium-sized manufacturing sector as the object of research. The subsequent field study shows the results achieved by the companies with planning and the existence or not of barriers to strategic implementation. The most common barriers have been identified in relation to factors such as resources, culture, lack of technological support, among others. Once the barriers have been identified, they are linked to the use of planning tools to determine the type of existing relationship. There is a moderate correlation between the level of complexity and the level of execution of the strategic plan. The research results will enable further research on the importance of the use of management tools in SMEs.

Soft Ca2+-induced pea protein gels through mild heating: Controlling elasticity and fracturing behavior

With the rising demand for plant-based protein, understanding the formation of pea protein gels induced by calcium is important for manufacturing of food products with appealing textural properties. Moreover, the moderate temperature processing is becoming of greater and greater interest, based on conditions used for food fermentation. The objective of this study is to understand the structural and rheology behaviour of calcium-induced pea protein aggregates at moderate plateau temperatures i.e. in the range 30–45 °C with holding times from 0 to 60,000s. Based on the combination of confocal fluorescence microscopy (CLSM) imaging, rheology and IR spectroscopy, our results show that despite the relatively low temperature range, thermal agitation not only allows for partial protein particle dissolution, but also induces interactions leading to soft gel formation. Within a shorter holding time (0–600s) range, higher Gʹ/Gʹ0 (t) were observed at 40 °C and 45 °C, the end elastic modulus reaching for any parameters tested at least 1000 Pa. As the holding time was extended to 60,000s, the effect of temperature became less pronounced, i.e., all gels reached similar high values of Gʹ even for the low temperature of 30 °C, which is nearly 3–4 times higher than that formed at 600s holding time (at the temperature plateau). IR spectroscopy measurements showed that the protein secondary structure remained stable within the holding time ranging from 0s to 6,000s, while significant but moderate changes were monitored when extending the holding time to 60,000s, which correlated with a more progressive yielding observed in rheology, pointing to the formation of apparently more fragile physical gels. The combination of the techniques shows that the gel formation and strengthening mainly originated from rearrangements at the colloidal level leading to a denser network, while molecular rearrangements only intervened at the longest holding times (i.e, 60,000s).

Prospects for increasing the functionality of milk-containing products through the use of non-traditional plant raw materials

It is an undeniable fact that nutrition is an important and integral part of human life. Unfortunately, nutrition is not always complete and balanced. It has been established that only rational nutrition is the lever by which it is possible to ensure normal growth and development of the body. Food industry enterprises are trying to create exactly such conditions for adequate human adaptation to the regalia of the surrounding world, namely, they develop and produce specialized products that contribute not only to disease prevention, but also to a stable increase in mental and physical performance. Moreover, these activities do not contradict the state policy in terms of improving the health of the population, through the introduction of healthy nutrition products into the retail network, through various assistance to manufacturing enterprises (subsidies, grant support). Regarding manufacturers of milk-containing food products, the importance of which is undeniable, they quite actively promote product lines for certain segments of the population, for example, children, pregnant and lactating women and the elderly. The main objective of the research is to develop a technology for a milk-containing product (drinking yoghurt) that includes several functions important for humans, namely, functional, diabetic, probiotic ones. The product is given the specified functions by including scientifically substantiated components in the recipe, including those from non-traditional raw materials. Standard and individual research methods have been used to confirm the quality indicators of the finished product. The main results of the research include determining the type of plant material that meets the specified requirements and characteristics and contributes to giving the finished product additional properties (prebiotic, functional, diabetic). The final result of the research is obtaining a product that helps increase the body resistance to the negative environmental effects. The use of secondary plant materials for food purposes, which contributes to the design of a food product with a certain quality composition and specified consumer properties, in comparison with existing analogues, can be considered the novelty of the research.

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

AbstractBackground and ObjectivesThe aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.FindingsThe functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.ConclusionThe study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.Significance and NoveltyThis study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

Perlindungan Konsumen Terhadap Produk Pangan Berkemasan Plastik Yang Mengandung Bisphenol-A (BPA)

Introduction: Consumer rights, namely consumer comfort, security and safety are absolute and non-negotiable, including in consuming food products packaged in plastic.Purposes of the Research: This study aims to analyze consumer protection for plastic-packaged food products containing Bisphenol A (BPA).Methods of the Research: The type of legal research used to examine this issue is normative juridical, where this research is based on what is written in the laws and regulations. This research method is based on primary and secondary legal materials and uses a statute approach and a conceptual approach.Results of the Research: The Due Care principle can be used as a benchmark if it is related to the problem of food product packaging containing BPA. This is because the interests of consumers are vulnerable to being misused by business actors who only pursue large profits and because business actors are in a profitable position, business actors have an obligation to pay attention to ensure that consumer interests are not misused. Consumers are always in a vulnerable position if there are business actors who ignore consumer rights. The use of BPA in plastic packaging for food products that does not comply with the provisions is clearly an illegal act. Preventive consumer protection can be carried out by the government through a number of regulations governing provisions regarding food product packaging. Repressive protection can be provided by the government by imposing strict sanctions on business actors who produce food products in plastic packaging containing BPA

Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick

Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry.

Expanding our food supply: underutilized resources and resilient processing technologies.

Many underutilized food resources have been traditionally used by regional and poor communities. The history of their consumption makes them potential new food sources for incorporation into the wider food supply. The ability to tap the potential of undervalued and underutilized food sources will reduce the world's reliance on a limited number of food sources and improve food security and sustainability. The expansion of the food diversity of the food supply to include underutilized food resources will require overcoming challenges in the efficient and profitable production of the raw material, application of suitable postharvest handling procedures to maintain the quality of perishable produce, and the use of appropriate traditional and emerging food processing technologies for conversion of the raw material into safe, nutritious and consumer-acceptable foods. Improvement of food processing technologies, particularly resource-efficient resilient food processes, are required to ensure the safety, quality and functionality of the whole food or extracts, and to develop ingredient formulations containing new foods for manufacture of consumer food products. Factors that help facilitate the social acceptance of new underutilized foods include increasing consumer knowledge and understanding of the contribution of new underutilized food resources to diet diversity for good nutrition, confidence in the safety and value of new foods, and their low environmental impact and importance for future sustainable food. The introduction of new underutilized food resources will increasingly require collaboration along the whole food value chain, including support from government and industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Innovative concepts in diet therapies in disorders of gut-brain interaction.

Diet therapy in disorders of gut-brain interaction (DGBI) is rapidly advancing, with accumulating evidence to support two innovative therapies-manipulation of dietary fibers and enzyme supplementation-that target specific DGBI pathophysiology and modulate digestion. Dietary fibers escape digestion in the upper gastrointestinal tract and can influence gut function by impacting digestion, improving laxation, and interacting with the microbiota. A more nuanced understanding of different fiber types and their ability to impact gut function in highly specific ways has shown that fibers can impact distinct gut symptoms and pathophysiology. By considering their functional characteristics of bulking, gel-forming, and fermentability, restriction or supplementation of specific fibers can offer clinical value in DGBI. Similarly to fiber specificity, emerging evidence suggests that supplemental digestive enzymes may be targeted to known food triggers with consideration that enzymes are substrate specific. Limited evidence supports use of lactase to target lactose, and α-galactosidase to target galacto-oligosaccharides. Application of enzymes during manufacturing of food products may prove to be an additional strategy, although evidence is scant. Both innovative therapies may be utilized in isolation or in combination with other diet and nondiet therapies. Implementation can be guided by the principles that fiber modulation can be targeted to specific symptomology or requirement for alterations to gut function, and digestive enzymes can be targeted to known food triggers. This review aims to summarize recent literature of these two innovative concepts and provide practical suggestions for their implementation in clinical practice.

Ethnic community preferences in East Java Indonesia to types of food daily consumed (case study during the Covid-19 pandemic)

Abstract At the beginning of 2020, due to Covid-19, the world was facing a global health and socio-economic crisis. The same thing happened in Indonesia. Social restrictions impact many things, including education, health, access to essential services, and food availability. In the Covid-19 pandemic situation, access to food availability faces problems. On the other hand, it requires sufficient and nutritious consumption. This condition needs to be known about the level of public preference for the menu eaten during the COVID-19 pandemic, especially in East Java, Indonesia. Consumer preference is a person’s choice of likes or dislikes for food to be consumed from various existing product choices. All information relating to consumer needs and desires can be identified by examining consumer preferences. This is very important not only for households but also for culinary businesses in the country in responding to the increased demand for food produced, especially for daily food menus, to produce food products that meet consumer requirements and necessities. This study aims to determine the ethnic preferences of East Java, Indonesia, for the type of daily food during the COVID-19 pandemic. The research was conducted in 2020 in East Java, Indonesia, when the COVID-19 pandemic occurred using an online survey method using a questionnaire filled out by respondents, as many as 400 respondents. Respondents were grouped by ethnicity in East Java, Indonesia. It appears that the preference of the people of East Java for the consumption of the staple food rice, the Javanese is 71%, the Mataraman is 86%, the Osing ethnic is 84%, and the Pendalungan is 59%. The preference for side dishes fried by the Mataraman ethnic is 22%, Osing is 20%, Pendalungan is 15%, and Javanese is 10%. As for the side dishes, stir-fried, steamed, grilled, gravy, and coconut milk, the Osing ethnic is 24%, Pendalungan and Mataraman are 18% each, Javanese is 17%, and Madura is 11%. The preferences of the vegetable menu are very diverse among various ethnicities in East Java. Vegetables combined with processed raw and cooked show the highest Osing ethnic 44%, Mataraman 39%, Pendalungan 34%, Madurese 31%, and Javanese ethnic 25%. Vegetables with cooked preparations have the highest Pendalungan rate of 40%, Osing 36%, Madurese 31%, Javanese 27% and Mataraman 23%. Vegetables with transparent processing and saute ed are the highest for the Mataraman and Madurese ethnicities, respectively, 38%, Javanese 29%, Pendalungan 26%, and Osing 20%. This study concluded that during the COVID-19 pandemic in East Java, Indonesia, preferences for the consumption of food menus varied and were influenced by ethnicity.

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four different formulations were developed, and investigated the effects of the addition of banana starch on the nutritional composition, and functional properties of formulated instant noodles. The quality of the developed products was determined by moisture, ash, fat, protein, carbohydrate, crude fiber, enery, resistant starch, minerals, functional properties, and sensory attributes. Instant noodles with no banana starch had the highest moisture, ash, fat, protein, crude fiber, and energy contents but the lowest carbohydrate content. Among these, moisture, fat, protein, crude fiber, and carbohydrate content were varied significantly (p ≤ 0.05). The results showed that with the increase of banana starch percentage, the RS content increases significantly (p ≤ 0.05), and found 0.81 and 8.67 g/100 g respectively for control, and 11.75 % banana starch containing instant noodles. The functional properties exhibited that with the increase of the banana starch percentage in formulation, the water absorption capacity, oil absorption capacity, and rehydration rate increases significantly (p ≤ 0.05) but swelling index was not varied significantly (p > 0.05). The nine point hedonic scale based sensory evaluation results involving ten panelists showed that 11.67 % wheat flour supplemented with banana starch was highly accepted with desirable properties. Therefore, banana starch containing instant noodles can open up a new dimension for food product manufacturers to formulate green banana starch enrich food products which can improve RS consumption with potential health benefits.

Investigating safe storage conditions to mitigate aflatoxin contamination in rice

Mold contamination, especially with aflatoxin-producing Aspergillus species, poses a notable issue for rice, particularly in ready-to-eat (RTE) items, turning them inedible for both humans and animals due to the possible presence of aflatoxins (AFs). Understanding accumulation of the molds and their resulting toxic metabolites is critical in designing quality control strategies in the production of RTE rice-based products such as germinated instant rice, extruded rice cakes and crispies, rice-derived malted beer and flour. There is no clear understanding of the growth of A. flavus and AF accumulation on various fractions of hybrid rice cultivars utilized in the manufacture of the RTE rice-derived food products. In the present work, different experiments were conducted to identify the extent to which temperature (20°C, 25°C, and 30°C), relative humidity (RH) (75%, 85%, and 95%), storage period, storage moisture content (MC), and initial spore concentration impacted the growth of AF-producing A. flavus NRRL 3357. The study also examined how these factors affected ergosterol content and aflatoxin B1 (AFB1) production in different hybrid rice fractions including rough, brown, and milled rice, at different MCs (12%, 15%, and 18% w.b.). The samples, both autoclaved and non-autoclaved rice fractions, were inoculated with different A. flavus spore concentrations (1 × 104 and 1 × 106 spores/mL) and incubated at different temperatures and RHs. A. flavus plate count, ergosterol and AFB1 production were measured over time for up to 60 days. The maximum A. flavus growth was observed in brown rice (autoclaved) at 30°C and 95% RH. Brown rice fraction (non-autoclaved) had the highest AFB1 concentration (9.20 μg/g) which was determined after 15 days of incubation at 30°C and 75% RH. Aflatoxin B1 concentration in brown rice (non-autoclaved) fraction inoculated with the highest concentration of A. flavus and stored at 30°C and 95% RH initially increased after 20 days and then decreased towards the end of the storage period. The findings from this research provide important data related to the growth behavior of A. flavus on various rice fractions. The results contribute to understanding of the safety of RTE foods derived from various fractions of rice that is utilized by the food industry.

A comparative study on physicochemical properties of rice and starch of white rice, black rice and black glutinous rice

Rice is a staple food for Indonesians and Asians in general. It is rich in starch, a component that can be developed as a texture agent, filler, or raw material for edible films, encapsulation, or other products. The characteristics of the starch produced will determine its functional properties. This study aimed to characterize the physicochemical properties of rice and starch of white rice, black rice, and black glutinous rice. In this study, rice was extracted using an alkaline method to obtain rice starch. The processing of rice into starch can change some of its characteristics. A comparative study was also conducted on rice starch. The results showed that the starch contents of white, black, and black glutinous rice were 85.48; 86.67; and 83.56% (db). Black glutinous rice contains more amylopectin than black and white rice. Resistant starch in the rice fractions was greater than the amount of resistant starch in the starch fractions. Black rice contained anthocyanins of 323.85 mg/100 g, while the anthocyanins in black glutinous rice reached 219.35 mg/100 g. Although in very small amounts, anthocyanins were detected in black rice and black glutinous rice starch fractions. The starch fraction has much lower antioxidant activity compared to that in the form of rice. It appears on all types of rice. The peak viscosities of the starch of white rice, black rice, and black glutinous rice were 3627, 5448, and 5001 cP with pasting temperatures of 79.10°C, 80.60°C, and 80.90°C. Physicochemical and pasting properties of the rice fraction and the starch fraction from white, black, and black glutinous rice provide complete information to be used as a basis for the manufacture of food products.

Uncovering the recycling potential of industrial waste in Sri Lanka.

The generation of industrial waste is mainly dependent on several factors, including the type of industry, production capacity, technology use and raw materials involved in the manufacturing processes. The present study is a cross-sectional study that was conducted with 580 industries under six industrial sectors in Sri Lanka in 2022. The main objective of this research was to investigate solid waste generation and estimate the recyclable fraction in the waste. Furthermore, this study calculated the prevailing recycling rate of each industrial sector and the waste generation per person employed in the sector. Industrial processes, the types and quantities of waste, waste disposal methods and management activities in terms of recycling and disposal were evaluated through a structured questionnaire and random field observations. The study identified that the composition of selected recyclable items was 16.7% of the total waste generated in the industrial sector. The prevailing rate of recycling in different sectors was as follows: manufacturing of food products (36.6%), manufacturing of beverages (82.3%), manufacturing of textiles (68.6%), manufacturing of chemical and chemical products (28.5%), manufacturing of rubber and plastic (46.5%) and manufacturing of metallic mineral products (17.8%) from the total generated recyclable material. The study further estimated the waste intensity (waste generation per unit of product output) of the industrial sectors as follows: 0.38 (manufacturing of food products), 0.36 (manufacturing of beverages), 0.27 (manufacturing of textiles), 0.26 (manufacturing of chemical and chemical products), 0.17 (manufacturing of rubber and plastic) and 0.16 (manufacturing of non-metallic mineral products).

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan

In present study, bilayer emulsions with different interfacial structures stabilized by casein/butyrylated dextrin nanoparticles (CDNP), chitosan (CS) and chitosan nanoparticles (CSNP) were prepared to overcome the limitations of conventional emulsions. The effects of chitosan morphology and incorporation sequences on the bilayer emulsions were examined. Bilayer emulsions prepared with CDNP as the inner layer and CS/CSNP as the outer layer were observed to have smaller droplet sizes (1.39 ± 86.74 um and 1.45 ± 7.87 um). Bilayer emulsions prepared with CDNP as the inner layer and CS as the outer layer exhibited the lowest creaming index (2.38 %) after 14 days of storage, indicating excellent stability. Furthermore, bilayer emulsion prepared with CDNP as the inner layer and CS as the outer layer also exhibited a uniform water distribution, excellent protein oxidative stability, and uniformly distributed droplets by the measurement of Low-field NMR, intrinsic tryptophan fluorescence and laser confocal laser scanning microscopy. These results indicated that the study provided a theoretical basis for the development and design of bilayer emulsions with different interfacial structures. This study also provides a new material for the preparation of delivery systems that protect biologically active compounds. Bilayer emulsions are promising for applications in traditional and manufactured food products.

Legal problems of the production of agricultural raw materials for baby food

The article analyzes modern legal problems of the production of agricultural raw materials for baby food in Ukraine, taking into account the latest legislative changes in the field of baby food production, organic agricultural production, state control over the use of genetically modified organisms in the manufacture of food products.
 It has been established that the improvement of the legislation in the field of child nutrition should be carried out by making amendments and additions to the Law of Ukraine «On Child Nutrition» in order to bring its prescriptions into line with EU requirements, and not to cancel the specified special Law. Given the specifics of baby food and the importance of guaranteeing its quality and safety, replacing a separate special law with one article in the Law of Ukraine «On Basic Principles and Requirements for the Safety and Quality of Food Products» is hardly expedient.
 Taking into account the specific legal nature of a personal peasant economy, the author proves that persons who run such an economy can produce raw materials for baby food products, subject to compliance with legal requirements for the quality and safety of such raw materials. Based on the latest legislative changes in the field of legal provision of biosafety of Ukraine, the article proposes to legislate the possibility and necessity of using organic agricultural products as raw materials for baby food before creating an effective system of state control in the field of use and circulation of genetically modified organisms.
 In order to ensure the constitutional right of the child to sufficient, high-quality and safe nutrition, the author considers it expedient to conduct in-depth scientific research on these issues and make appropriate scientific conclusions and recommendations on improving the current legislation in this area, taking into account the requirements of EU legislation on the adaptation of the national agricultural, food, environmental and other legislation regarding the production of agricultural products for baby food.

APPLICATION OF ORGANIC CULTIVATION TO MAINTAIN THE HARMONY OF NATURE AND FOOD SAFETY

Modernization has an impact on increasing public literacy about the importance of food products that are safer for health. In addition, the society has also been aware of the dangers of pesticides and other chemical products used in agricultural businesses that can pollute the environment and disturb the balance of nature. Writing this review aims to describe the positive impact of organic farming on natural balance and food security and to formulate policy recommendations that can be made to expand the range of application of organic farming methods. From the various journals that have been reviewed, the results show that organic farming requires lower inputs and energy than conventional farming. In addition, the diversity of organisms in organic cultivation systems is also more abundant, so that the impact will be more positive for maintaining the balance of nature. The application of organic cultivation systems has also been proven to produce food products that are safer for consumption and more economically profitable for farmers. Therefore, efforts to implement an organic crop cultivation system are important to be carried out with the support of all component of society.

The Influence of Bioactive Compounds in Food Products

Demand for healthy and nutritious food is growing worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of the consumer. The current study aims to produce a food product with high nutritional value. For this purpose, a fresh cow's milk cheese was fortified with grape powder. The amount of powder added was different, with 3 samples plus a control sample in which no powder was added. The resulting products were sensory analysed to determine consumer acceptability. The samples were also analysed physico-chemically and enzymatically, measuring pH, lactose and lactic acid content over a storage period of 14 days. Fresh cow's cheese samples with added grape powder obtained superior results compared to the control sample during the whole storage period. The grape powder added to fresh cow's cheese positively influenced the sensory and enzymatic characteristics of the finished product.

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).