Pleasant Taste Research Articles

Heterologous Production of Plant Terpenes in the Photosynthetic Bacterium Rhodobacter capsulatus.

Terpenes are one of the largest classes of secondary metabolites that occur in all kingdoms of life and offer diverse valuable properties for food and pharma industry including pleasant odor or taste as well as antimicrobial or anticancer activities. A multitude of terpene biosynthesis pathways are known, but their efficient biotechnological exploitation requires an adequate microorganism as host which can ideally provide an optimal supply with biosynthetic isoprene precursors. Rhodobacter capsulatus, a Gram-negative, facultative anaerobic, photosynthetic non-sulfur purple bacterium belonging to the α-proteobacteria represents such a host particularly suitable for terpene production. Here, we describe methods for the expression of terpene biosynthetic enzymes in R. capsulatus and the extraction of products for analysis. At the same time, we summarize the current strategies to adjust the biosynthetic precursor supply via isoprenoid biosynthetic pathways.

Effect of Ripening Stages and Drying Method on the Physico-chemical and Sensory Properties of Keitt Mango (Mangiferaindica L.) Sliced Chips

Fruits (30-50%) harvested in developing countries does not reach consumer due to using inappropriate method of processing. The objective of this study was to investigate effect of ripening stage and drying methods on physicochemical and sensory properties of dried sliced mango chips. mango rich as sources of vitamins A, B and C and consumed for pleasant taste and flavor. This study was lied down with two factors on completely randomized design. Different drying methods (solar drying and oven drying) and ripening stage (unripe, intermediate and fully ripe) were evaluated for physicochemical quality. The effect of factors on properties determined by Analysis of variance and significance at (p <0.05). The data was collected from oven dry and solar drying with three replication and analyzed by using SAS software. The solar dried mangoes were evaluated for changes in moisture content (8, 8.83 and 9.83), ash content (3, 2.33 and 2.5), pH (4.02, 5.02 and 6.11), TSS (2.45, 2.83 and 3) rehydration capacity (50.83%, 63.93% and 58.65%), ascorbic acid (3.24, 1.82 and 1.47) and titratable acidity (0.05, 0.02 and 0.02) with unripe, intermediate and fully ripe mango respectively. The result showed that, for solar drying methods the best ripening stage was fully ripen. Other parameters also best for physicochemical qualities of solar-dried samples than ovendried samples. Generally, present study showed that, solar dried samples was the highest in rehydration capacity at unripe, intermediate, and fully ripen and higher in other physicochemical properties at ripening stage (unripe, intermediate, and fully ripen) compare with oven dried. However, because of some constraints, some parameters were not included. Therefore, based on the limitation of the work, further research is needed to study the effect of Ripening Stages and Drying Method on (vitamin (A and B) and minerals) and (protein, carbohydrates, fat), and betacarotien of mango fruits which are not conducted in this research due to budget and time limitations, large scale drying room needed.

THE INFLUENCE OF BLANCHING PROCESS ON DEHYDRATED PLUM FRUIT QUALITY

Dehydrated plums are distinguished by a pleasant taste, but at the same time they are also distinguished by a special nutritional value, which brings many benefits to human health. After apples, plums are the most cultivated fruits in Romania. Quality as a notion is a general and specific characteristic being represented by certain features that condition both the marketing and the use of the finished product. The physical condition of dehydrated plums is determined by the anatomical structure, structural firmness, water content and appearance. The composition of the soluble dry matter is influenced by the variety, the degree of maturation, at which the raw material has been processed and by the qualitative changes undergone by each component, during dehydration. In this paper, we followed the influence of blanching treatment on 4 varieties of plums, dehydrated in a stream of warm air, at a temperature of 70 °C. The fruits taken into analysis were characterized by a water content of 75-84%, soluble dry matter 9-24%, total sugar 7-13%, acidity 0.45-0.98% and 2-17 mg ascorbic acid. After dehydration, the analyzed parameters were as follows: 16-24% water, total sugar 31-51%, total acidity 1.1-2.3%.

Production and effects of green tea Kombucha with blueberry and orange blossom honey without caffeine as probiotic inhibitor of pathogenic bacteria

Kombucha is a probiotic drink of Asian origin, whose symbiotic relationship between acetic bacteria and yeasts provides a wide range of compounds with antioxidant and antimicrobial power (against Gram-negative and Gram-positive bacteria); thus, improving digestion and preventing chronic diseases. Blueberry (Vaccinium corymbosum) of the Ericaceae family is one of the most studied and used fruits due to its high antioxidant benefits. In turn, orange blossom honey is one of several products rich in flavonoids obtained from the Citrus sinensis plant. Due to the high amount of phenolic compounds in these products, a homemade kombucha based on blueberry and orange blossom honey was developed to increase the beneficial properties of this probiotic, generating a value-added product. First, the tea fungus (SCOBY) was obtained in a caffeine-free medium of green tea and white sugar, through a process called "First fermentation". Then we performed a "Second fermentation" by adding the fruit and honey, giving it flavor and increasing its antioxidant properties. Finally, we tested it pleasant taste by means of a sensory evaluation of 30 people, which was statistically analyzed.

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.

The use of the rinse aid based on a complex of natural citrus bioflavonoids for gingivitis. Clinical study

According to the Federal State Program of Primary Prevention of dental Diseases among the population of Russia in 2011 in the age group of 35–44 years, conducted by STAR, the prevalence of periodontal diseases is high – more than 80%. The high prevalence is due to the low level of oral hygiene. In addition to the standard protocol for the treatment of periodontal diseases, dentists prescribe antibacterial mouthwashes for home use. The combination of chlorhexidine 0.05% + CITROX can act as an alternative to pure chlorhexidine. This combination contributes to less plaque formation, reduces bleeding gums and has an anti-inflammatory effect. It was also noted that this rinse aid has a more pleasant taste and less pronounced side effects.

The effect of the fraction of used tobacco raw materials on the quality of shisha tobacco

Due to the rapid growth in the production and consumption of shisha tobacco in the Russian Federation, it has become necessary to improve the technology using optimal ingredient composition in order to create a high-quality and safe tobacco product. The aim of the research is to improve the technology of manufacturing shisha tobacco based on the optimization of its ingredient composition; to study the influence of the fractional composition of raw tobacco on its quality indicators. Fractional composition of raw tobacco in the production of shisha tobacco, as well as for other tobacco products, is important and affects its quality characteristics. Virginia and Burley tobaccos of the American type are the most demanded ones in the manufacture of shisha tobacco [1]. Sometimes oriental-type tobaccos are used in the bag, which are distinguished by high taste and aromatic qualities. Due to the fact that recently there has been an increase in the demand for Doha Arabian tobacco raw material (this tobacco is known as a high-quality product with a high strength and a pleasant, full and harmonious taste), the idea has arisen to manufacture prototypes of shisha mixtures in which Doha tobacco is used [2]. The article presents the research results: to determine the optimal ingredient composition of hookah tobacco; to study the optimal fractional composition of raw tobacco of various types. As a result of the research the chemical composition of raw tobacco of various types has been analyzed, the tasting and organoleptic evaluation of the prototypes carried out and the tobacco raw material most suitable for the production of shisha tobacco determined; the nicotine content in the condensate of prototypes of shisha mixtures with different fractions of raw tobacco determined; the optimal fractional composition for various types of tobacco raw materials, necessary for the production of a quality product determined.

Effect of Tamarindus indica juice intake on some oxidative stress markers in carbon tetrachloride induced rats

Tamarind tree is a multipurpose tree of which almost every part finds at least some use, either nutritional or medicinal. Due to its pleasant acidic taste and rich aroma, the pulp is widely used for domestic and industrial purpose. A study was carried out to evaluate the effect of Tamarind juice intake in CCl4 induced oxidative stress albino rats. The Proximate, antinutrient, and Phytochemical contents of tamarind juice were analyzed using standard AOAC methods while mineral contents were determined using atomic absorption spectrometry. Oxidative stress markers were also analyzed using colorimetric assay kit. The serum levels of oxidative stress markers were compared between the normal and test groups. Experimental rats were divided into five groups: Normal control group, negative control (CCl4) group, standard drug (Vitamin C) group, tamarind low and high dose group. At the end of the experiment, significant increase in malondialdehyde level and decrease in superoxide dismutase, catalase, reduced glutathione and glutathione Peroxidase activities were recorded in CCl4-exposed rats as compared to normal control group. In the tamarind supplemented groups, the level of MDA along with the activities of SOD, CAT, GSH and GPx were comparable with the normal control rats (p>0.05). Thus, it appears that tamarind juice ameliorate the effect of CCl4; suggesting that consumption of natural compounds with an antioxidant profile may be a preventive alternative to those diseases associated with oxidative stress.

In Vitro and In Vivo Assessment of Atemoya Fruit (Annona atemoya) for Food-Drug Interactions.

Atemoya (Annona atemoya) is increasingly being consumed worldwide because of its pleasant taste. However, only limited information is available concerning possible atemoya-drug interactions. In the present study, the issue of whether atemoya shows food-drug interactions with substrate drugs of the major drug-metabolizing cytochrome P450s (i.e., CYP1A2, CYP2C9, and CYP3A) is addressed. The ability of atemoya juice to inhibit the activities of phenacetin O-deethylase (CYP1A2), diclofenac 4'-hydroxylase (CYP2C9), and midazolam 1'-hydroxylase (CYP3A) was examined in vitro using human and rat liver microsomes. The in vivo pharmacokinetics of phenacetin and metabolites derived from it in rats when atemoya juice or fluvoxamine (a CYP1A2 inhibitor) was preadministered were also investigated. Atemoya juice significantly inhibited CYP1A2 activity in human liver microsomes, but not the activities of CYP2C9 and CYP3A. In spite of this inhibition, preadministration of atemoya had no effect on the pharmacokinetics of phenacetin, a CYP1A2 substrate, in rats. Meanwhile, preadministration of fluvoxamine significantly extended the time needed for the elimination of phenacetin, possibly due to the inhibition of CYP1A2. This suggests that the intake of an excess amount of atemoya juice is necessary to cause a change in the pharmacokinetics of phenacetin when the IC50 values for CYP1A2 inhibition by atemoya and fluvoxamine are taken into account. The results indicate that a daily intake of atemoya would not change the pharmacokinetics of CYP1A2 substrates such as phenacetin as well as CYP2C9- and CYP3A-substrate drugs.

Evaluation of honey as a dessert in hotel and restaurant complexes

The article presents the results of research of honey as a dessert in hotel and restaurant complexes of Bila Tserkva region. The analysis of researched samples of honey with the use of laboratory researches which were carried out in the conditions of scientific laboratory of chair of safety and quality of foodstuff, raw materials and technological processes of Bila Tserkva national agrarian university is carried out. The research was conducted in accordance with the national standard of Ukraine DSTU 4497. according to generally accepted methods. Color, taste, aroma, consistency, crystallization, signs of fermentation were determined organoleptically using the sensory method of analysis of honey. It was found that in all samples the color of honey was from light yellow to yellow, with a pleasant taste and aroma, without signs of fermentation and the content of mechanical and other impurities. The diastasis number of honey samples used by hotel and restaurant complexes is 14, 10 and 8 units, respectively. Goethe, which indicates the heating of part of the honey. Thus, the results of research have shown that honey, which is used in hotel and restaurant complexes of Bila Tserkva region as a dessert in terms of organoleptic indicators, meets the requirements of the national state standard.

Optimizacija pripreme čaja od šipka sa područja Stare planine

Stara Planina Mt is rich in medicinal plants, that are natural sources of various bioactive substances and have many useful medicinal properties. Rosehip, the fruit of wild rose (Rosa canina L.) is very popular and widely used. There is extensive empirical evidence of its therapeutic effects. The high content of vitamins, organic acids, phenolic compounds, carotenoids and pleasant taste define it as a valuable dietary supplement. There are different procedures for making rosehip teas. In this paper, we have optimized the process of preparation of rosehip tea from the aspect of maximum extraction and preservation of vitamin C content in tea. The antioxidant activity of aqueous extracts of rosehips, depending on the extraction time and the temperature at which the extraction is performed, was also examined..The free radical scavenging activity of the plant extracts was analyzed by using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay. Optimal conditions are 30 minutes and a temperature of 40 °С. In this way, vitamin C is best extracted and its stability is preserved, which results in the high antioxidant activity of the tested teas.

Honey Adulterated with Glucose Syrup: Rheological Modeling

Abstract Honey's reputation for its various both nutritional and medicinal benefits and pleasant taste ensures a sustained high demand for the product all over the world. However, honey supply is quite limited and seldom meets the demand, and consequently the product commands a relatively high price and is exposed to adulteration and imitation. Honey was adulterated with glucose syrup weight of 10%, 50%, 70% and 90%, and each sample was analysed. Pure honey at ambient temperatures exhibits peculiar non-Newtonian rheological behaviour. Adulteration with glucose syrup (a Newtonian fluid) drags its viscosity towards Newtonian flow behaviour. Malcolm Cross and Ostwald-de Waele Power-Law models were used to fit the rheological data, and the former fitted better than the latter. The behaviour indices in both models increased with increasing adulteration of honey with glucose syrup. Chromatographic characterizations of honey which provides an acceptable measure of honey quality corroborated the conclusions derived from the rheological characterization of this study.

Development of Herbal Ayurvedic Formulation as Digestive Tablets, Evaluation of it’s Pharmaceutical, Pharmacognostic Parameters and Screening of its Antioxidant Potential

Herbal digestive tablets are meant for treating indigestion problems. The indigestion problem is one of the major problems of all (the) ages of human beings. As trends for eating fast foods is increasing, simultaneously the improper digestion also tends to increase. There are a number of digestive tablets in the market but in attempt to improve their taste the actual motto behind their use is masked. To combat the indigestion problems, in the present study an attempt has been made to formulate, develop and evaluate herbal digestive tablets. The formula of the digestive tablet has been decided after deep review of Ayurvedic formulary of India. The ingredients of this formulation have been procured from authentic sources. The wet granulation method was used to prepare the granules for punching the tablets. After preparation, the herbal digestive tablets were subjected to various pharmaceutical evaluations and quality control evaluations as per the guidelines from World Health Organization (WHO). The formulation was also subjected to antioxidant screening using Phosphomolybdenum method. The digestive tablets are obtained as light brown-colored round tablets with pleasant odour and spicy taste with an average size of 8mm and smooth edges. Maximum extractive value was observed as 34% in methanol with a total ash value of 10.16%. Other parameters reported as bitterness value- 0.69 units, volatile oil content-8%, loss on drying- 12.3%, swelling and foaming index of 0.27 and less than 100 respectively. The tablets showed a total antioxidant potential of 0.51mg/mg as Ascorbic acid equivalent. Tablets also pass various pharmaceutical evaluation parameters like hardness, friability, weight variation, and disintegration test. Herbal digestive tablets have very excellent taste due to less bitter drugs. The tablet formula can be applied to prepare large scale production of digestive tablets.

Odor, tastes, nutritional compounds and antioxidant activity of fresh-eating walnut during ripening

The effect of ripening stages on odor, tastes, nutritional ingredients (fatty acid compositions and protein), antioxidant activities, and total phenols content (TPC) of fresh-eating walnut were detected in this study. Fruits which were harvested at 121, 128 and 135 days after full bloom were tagged as stage I, stage II and stage III, respectively. The result indicated that the samples in stage Ⅰ showed the most pleasant tastes and odor. Additionally, stage Ⅰ had the highest antioxidant activities and TPC (0.78 g kg−1). Moreover, stage Ⅱ presented the lowest reducing power (0.295), DPPH scavenging activity (62.19%) and TPC (0.47 g kg−1), however, the highest polyunsaturated fatty acids percentage (75.88%) was also observed in it. Walnut samples of stage Ⅲ was an ideal source of protein (16.28%), though the lower acceptability of odor and tastes were observed in it. Taken together, we concluded that ripening stages greatly affected the green walnuts quality attributes. Our study provides new ideas for choosing suitable ripening stages to meet the different quality demands of walnuts.

Bioconversion of Apple Pomace into Microbial Protein Feed Based on Extrusion Pretreatment.

Apple pomace (AP) is often used directly as animal feed, while the value of feeding is limited by its low protein content. In this study, extrusion pretreatment was performed for AP, and further fermentation was carried out to improve its nutrition value. Strains suitable for extruded apple pomace (EAP) to produce high-quality microbial protein (MP) feed were screened from 12 different strains. Results showed that Aspergillus niger 3.324 (Asn), Candida utilis1314 (Cau), Geotrichum candidum 1315 (Gec), Bacillus subtilis A308 (Bas1), and Lactic acid bacteria (Lac) were screened as the dominant strains, which exhibited higher feeding value. Strong symbiotic effect was observed in fermentation with mixed strains of Asn, Cau, Gec, and Lac at the ratio of 1:1:1:1. Compared with AP, the pure protein content in the optimized fermented EAP (FEAP) was increased by 138% accompanying with a pleasant flavor and taste. And its pure protein content was increased by 19.20% in comparison to that of the fermented apple pomace. The nutrition value of FEAP was characterized by amino acid profiles; it found that FEAP was comparable to other commercial proteins with higher contents of histidine, phenylalanine, threonine, and valine. Combination of fermentation and extrusion technology significantly enhanced pure protein content and nutritional composition of apple pomace, which was revalorized as a nutritive animal feed rich in microbial protein.

The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.

Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.

Certain production variables and antimicrobial activity of novel winery effluent based kombucha

Kombucha beverage was produced using effluent from clarifying the grape must. Substrate for fermentation was prepared by diluting sterilized winery effluent to 70, 50, and 30 g/L of total sugars. Fermentation lasted for nine days at 20, 25, and 30 °C. A pleasant taste kombucha was produced. The beverage was ready to drink after three days of fermentation. From 300 mL fermentation volume, more than 40 g/L of biomass was produced at maximum temperature and sugar content. Acetic acid was the acid, with a peak concentration of 14.63 g/L after nine days at 30 °C and 70 g/L. Tartaric acid originated from the grape. Oxalic acid content was higher at the lower fermentation temperature. Produced kombucha had good antimicrobial properties. Higher temperature and sugar content promote antimicrobial activity against both Gram-positive and Gram-negative bacteria. No activity against yeast was observed. Antimicrobial properties against bacteria and acetic, tartaric, and oxalic acids content were modelled using RSM. Correlation analysis showed a positive relationship between acetic and tartaric acid content and antimicrobial activity.

Awareness, use and perceptions of cigarillos, heated tobacco products and nicotine pouches: A survey among Dutch adolescents and adults

ObjectivesMany tobacco and related products (TRPs) are less strictly regulated and marketed as less harmful than cigarettes. Little is known about their awareness, use, user profile, use behavior, reasons for use and risk perception, especially for the newest products. In an exploratory survey study among Dutch adolescents and adults, we have investigated three examples of non-cigarette TRPs available on the worldwide market. MethodsIn a two-step web-based design, data on cigarillos, heated tobacco products (HTPs) and nicotine pouches were collected. In the first step (N = 5805), a representative sample (≥13 years) was studied to quantify their awareness, ever and current use in the Dutch population. In the second step (N = 526), in-depth data regarding use behavior, reasons for use and risk perception were collected among users and non-users. ResultsAwareness (<50%) and use (<15% ever use and <2% current use) is relatively low for all three products, but overall higher among men, (e-)cigarette users and respondents with higher education and social economic status. Most participants became aware of the products through people they knew. Reasons for use were mainly curiosity, pleasant taste, flavour variety, and lower harmfulness. All products were perceived as (slightly) less harmful and addictive than cigarettes. ConclusionsThis study is one of the first to investigate awareness and use of cigarillos, HTPs and nicotine pouches. To prevent increased use, we recommend regulators to extend flavour and smoking bans to these products. In addition, public information may discourage use by increasing awareness of health risks.

A genome variation map provides insights into the genetics of walnut adaptation and agronomic traits

BackgroundCommon walnut (Juglans regia L.) is one of the top four most consumed nuts in the world due to its health benefits and pleasant taste. Despite its economic importance, the evolutionary history and genetic control of its adaptation and agronomic traits remain largely unexplored.ResultsWe report a comprehensive walnut genomic variation map based on whole-genome resequencing of 815 walnut accessions. Evolutionary analyses suggest that Chinese J. regia diverged from J. sigillata with extensive hybridizations after the split of the two species. In contrast to annual crops, the genetic diversity and heterozygous deleterious mutations of Chinese common walnut trees have continued to increase during the improvement process. Selective sweep analyses identify 902 genes uniquely selected in the improved common walnut compared to its progenitor population. Five major-effect loci are identified to be involved in walnut adaptations to temperature, precipitation, and altitude. Genome-wide association studies reveal 27 genomic loci responsible for 18 important agronomic traits, among which JrFAD2 and JrANR are the potentially major-effect causative genes controlling linoleic acid content and color of the endopleura of the nut, respectively.ConclusionsThe largest genomic resource for walnuts to date has been generated and explored in this study, unveiling their evolutionary history and cracking the genetic code for agronomic traits and environmental adaptation of this economically crucial crop tree.

Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size.