Products For Human Nutrition Research Articles

ШҰБАТ ҚҰРАМЫНДАҒЫ СҮТҚЫШҚЫЛДЫ БАКТЕРИЯЛАР МЕН АШЫТҚЫЛАРДЫ ИДЕНТИФИКАЦИЯЛАУ

The importance of fermented dairy products for human nutrition cannot be overestimated. Despite the existence of many scientific studies on fermentation processes in the production of dairy products from cow's milk, the number of works dealing with national fermented dairy products based on camel's milk is limited. Worldwide, most of these beverages are mixed fermentation products. The study of lactic acid and alcoholic fermentation has gained a fairly wide scientific popularity, but the peculiarities of this process depend largely on the species-specific characteristics of pure cultures of lactic acid bacteria and yeasts acting as its main causative agents. Despite the diversity of available cultures, there is a growing interest in identifying and studying new species of lactic acid bacteria and yeasts. To determine the species composition of lactic acid bacteria and yeasts characteristic of the native microflora of Shubat, a study was conducted to isolate pure cultures and identify them. The microflora of Shubat, produced by the method of spontaneous fermentation, mainly includes Lactobacillus plantarum, Lactococcus lactis, Streptococcus thermophilus, and the yeasts Brettanomyces anomalus, Naumovozyma castellii, Candida kefyr and Kazachstania unispora, which have marked antagonistic properties towards Escherichia coli. Further research in this area will help not only to understand the mechanism of interaction between different microorganisms.

Meat products in human nutrition and health – About hazards and risks

Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.

Algal food safety: Possible contaminations, challenges of harmonized quality assessments, and suggested recommendations for the nascent industry of microalgae-based products

Microalgae are valuable sources of human nutritional products, leading to growing interest in algae-based dietary supplements. Research is still ongoing for high-value commodities from microalgae to cover the food demands of the ever-increasing human population. Thus far, there is a dearth of comprehensive information available on the safety of microalgae-based products (MP) for the food sector. Algal food safety (AFS) is a nascent field, and consequently, quality analysis has not been adequately explored; the lack of hygienic requisites is a matter of concern for scientists, producers, policymakers, and consumers. In this review, we aim to provide the available knowledge on the potential hazards, critical insights into the necessity of AFS, as well as quality control (QC) and regulations. This paper briefly reviews bottlenecks at each step of the production process, from the pre-cultivation to the storage stage. Plus, quality assessment criteria are discussed, including toxicological and microbiological standards. Additionally, it describes the role of all stakeholders in the algal food industry. Finally, we discuss a few suggested solutions to address the gaps in AFS.

Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health

Our objective was to analyze the changes in fatty acid (FA) profiles of bovine colostrum and immature milk during the first four days of lactation and assess their potential impact on human health. Colostrum and immature milk samples were collected from Czech Fleckvieh cows during their first to third lactation and the FA profiles were analyzed using multidimensional gas chromatography with a vacuum ultraviolet detector (GC×GC-VUV). The colostrum of primiparous cows contained lower levels of medium-chain and saturated fatty acids, and higher levels of mono- and unsaturated fatty acids compared to that of multiparous cows. The atherogenic and thrombogenicity indexes, as well as the hypocholesterolemic-to-hypercholesterolemic fatty acid ratio, were more favourable in primiparous cows. This makes colostrum fat an attractive product for human nutrition. To obtain the maximum health benefits, we recommend collecting and processing the colostrum of primiparous cows and immature milk at the end of the milk transition separately.

Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration.

The production of cream cheese, curd, high-protein yogurt, or caseinate results in large amounts of acid whey as a by-product. So far acid whey is often disposed as animal feed or organic fertilizer. However, these approaches ignore the valorization potential that arises from the unique composition of the whey protein fraction. Whey contains the biofunctional proteins lactoferrin and immunoglobulin G, which possess immune-supporting, antibacterial, antiviral, and numerous further health-promoting functions. However, the concentration of these proteins in bovine milk or whey is below a physiologically relevant level. Based on literature research we specified a daily intake of 200 mg lactoferrin as the minimal functional dose. By means of cross-flow ultrafiltration, an attempt was made to increase the concentration of biofunctional proteins. Therefore, a membrane for the selective retention of lactoferrin and immunoglobulin G was identified, and the process parameters were optimized. Finally, a concentration experiment was conducted, whereby the concentration of biofunctional proteins was increased up to factor 30. The biofunctionality was assessed in a microbiological assay. Surprisingly, the antimicrobial growth inhibition of the produced concentrate was even higher than in pure lactoferrin. The presented approach offers a strategy to convert an abundant but underutilized by-product into valuable products for human nutrition.

Recent advances and opportunities related to the use of bee products in food processing.

Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.

ESTIMATION OF MALONDIALDEHYDE LEVELS IN CANNED MILK, YOGHURT, AND CREAM IN BAGHDAD CITY AS AN OXIDATIVE FACTOR

An investigation into the concentrations of Malondialdehyde (MDA) in milk, yogurt and cream from various Baghdad supermarkets was the goal of this study. The results of this study show that out of a total of 125 samples, 45 (36 %), 14 (11.2 %), and 17 (13.6 %) positive samples were randomly collected from milk, yogurt, and cream from various supermarkets. Al-Ghazaliya and Abu Ghraib were found to have a significant (p≤ 0.05) difference in the mean value of MDA in milk samples (3.8140.416 and 3.9311.422 μmol/l). Some samples, such as those from Yarmouk in yogurt andMansour, Al-Ghazaliya and Abu Ghraib in Cream samples, contained 7.322–2.311 μmol/l. Because of the importance of dairy products in human nutrition, this investigation is necessary. Infrequently, as a result of our import and the wide variety of sources from which it is derived. Mutagenic and cytotoxic effects on human health are possible side effects of MDA exposure

Influence of a lick-briquette on the mine-ral composition and guality of cows milk

Numerous experiments have shown that the organism of animals should receive in optimal proportions along with feed a sufficient amount of minerals, which determines their physiological status. Minerals together with feed additives in the process of absorption enter the milk. On average, a productive cow's milk contains up to 1% of minerals. Dagestan Republic, due to natural, climatic and zonal features, is experiencing a shortage of minerals in the soil and pasture vegetation. In this regard, their content in feed is insufficient to maintain the optimal level of the animal organism. Long-term shortage leads to a breakdown of metabolic processes, which leads to the development of diseases associated with their deficiency. Recently, to compensate the lack of minerals, feed additives in the form of mineral licks - briquettes are widely used. The paper presents data, obtained as a result of a scientific and economic experiment in the Tarumovsky district of Dagestan Republic. The experimental group of dairy cows, along with the main diet, additionally received a lick - briquette, in dose 4 kg. According to the results of the researches, a beneficial effect of a lick - briquette on the mineral composition of the milk of the experimental group of cows was established, with an increase in potassium, sodium, magnesium, calcium and phosphorus, respectively, on 2.94; 100.0; 46.15; 11, 40; 52.45%; iron, manganese, zinc, copper, cobalt, selenium and iodine (protein-bound iodine) - on 60.0; 107.14; 118.18; 21.31; 98.27;131.1; 179.50%, compared with control. Consequently, with an increase of the level of minerals, the qualitative composition and technological properties of milk improve as a valuable product for human nutrition.

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

Инновации в создании кроссов карпа с высокими товарными признаками

The tendency of increasing the use of aquatic products in human nutrition, as the most valuable suppliers of polyunsaturated fatty acids omega-3 and omega-6, has been substantiated. The main directions in the development of high-intensity technologies for the production of fish products in the Republic of Belarus are given. A generalized analysis of the situation on conducting selection and breeding work with carp breeds of Belarusian, foreign selection and Amur carp of the Khanka population is carried out. The article presents innovative trends in fish farming in Belarus for obtaining highly productive commercial crosses with improved commercial characteristics and the results of morphological studies of three-year-old mirror crosses obtained on the basis of crossing of female imported breeds and male carp of Belarusian selection. The separate stages of carrying out fish-breeding techniques and preventive measures with the aim of growing high-quality fish products in OJSC "Experimental fish farm "Selets" are considered.

Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

SummaryNutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin‐enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman‐Birk polymeric forms (3.11–5.36%) was higher than Bowman‐Birk monomeric forms (0.51–2.31%) in inulin‐enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (˜18 kJ per g tofu). The proximate composition of inulin‐enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.

Phenolic Compounds, Antioxidant Capacity, and Protein Content of Three Varieties of Germinated Quinoa (Chenopodium quinoa Willd)

Quinoa (Chenopodium quinoa Willd) is a pseudocereal with a high nutritional potential and a significant content of bioactive compounds, which is consumed mainly by the inhabitants of the South American Andes. The aim of this study was to evaluate the protein content, total phenols, and antioxidant activity of quinoa grains of the Salcedo INIA, Pasankalla, and Negra collana varieties, germinated for 24 and 48 hours at 35 °C. Organic quinoa grains were grown in the Andahuaylas province in Peru, at an altitude of 3582 m. The protein content was determined through the Kjeldahl method, total phenols, in turn, by spectrophotometry with the Folin-Ciocalteu reagent, and the antioxidant activity of the DPPH type were registered. The data were analyzed through an Analysis of Variance (ANOVA), a Tukey test, and Pearson’s correlation at 5% significance. The germinated quinoa grains showed a considerable increase (p < 0,05) in their protein content, total phenolic compounds, and antioxidant activity, as well as a strong positive correlation with the size of sprouts during the germination time. Therefore, germinated quinoa could be considered as a promising product for human nutrition and health.

Cow's milk consumption and risk of disease

Milk and dairy products are important components of the human diet. This has been true since the beginning of domestication of lactating animals. However, milk of any species is geared towards the growth and development of its own offspring. Thus, the role of milk and dairy products in human nutrition has been increasingly discussed in recent years. To the best of our knowledge, problems such as lactose intolerance, protein allergies and an increased risk of cancer can occur when consuming cow’s milk. Around 70% of the world's total population is lactose intolerant, while 20% of adults in Europe are lactose intolerant. In the small intestine, lactose is hydrolytically split into glucose and galactose by the enzyme lactase located in the mucous membrane cells. After infancy, lactase activity decreases as the ability to synthesize lactase is lost. As a result, adults can no longer tolerate large amounts of lactose, and many develop diarrhea and uncomfortable painful symptoms such as gas, cramps, and a bloated stomach. Since lactase activity is limited in the case of hereditary lactose intolerance, people can easily tolerate milk without lactose. Another aspect is that between 2-5% of children are allergic to cow's milk. The allergy is less common in adulthood. Most allergic reactions affect the skin, gastrointestinal tract, and respiratory system, and severe anaphylaxis can occur. A therapeutic approach related to the causes of this multi-organ disease does not yet exist. A possible approach to reducing protein allergens is to block IgE-binding epitopes in patients. The most effective treatment is an elimination diet and the use of appropriate substitution formulas. Camel milk may replace cow's milk in the event of intolerance. Furthermore, many studies have showed that people with a higher cow’s milk intake had slightly increased cancer and all-cause mortality rates. 
 In conclusion, it has not been clarified what exactly constitutes the harmful or health-promoting effects of cow's milk. Cow's milk is so rich in ingredients that both effects are conceivable. Due to the central importance of milk and dairy products for human nutrition, there is still great scientific interest in expanding knowledge concerning the ingredients and their nutritional and physiological effects.

Reducing agents of drone brood products supplemented by royal jelly, propolis and chitosan derivatives

Violation of the ratio of nutrients causes diseases. Antioxidants occupy a special place among micronutrients, which can slow down aging and prevent the development of tumors. Bee products, especially drone brood, propolis, royal jelly, and chitin-chitosan-melanin complex, are rich in antioxidants. This requires the development of new combined products that have a complex effect on the human body. As an indicator of the content of unsaturated compounds, the iodine number of the drone brood adsorbed by lactose-glucose adsorbents, as well as supplemented by the chitin-chitosan-melanin complex, propolis extract and royal jelly, was studied. The results showed that new products have a higher iodine number compared to drone brood on lactose-glucose adsorbents. This is promising for the widespread use of new products in human nutrition. The iodine number can be a reliable indicator of quality.

Sterol and Mineral Profiles of the Common Sea Snail Hinia Reticulata and the Long Sea Snail Nassarius Mutabilis (Gastropods) Collected from the Middle Adriatic Sea

Sea snails represent a common food in the world as a source of sterols, such as cholesterol and phytosterol, and minerals. Sterols play important roles in body functions and also minerals are important for human health, so the intake of these nutrients into human diets should be known. The aim of this study was to examine the sterol and mineral profiles of the long (Hinia reticulata) and the common (Nassarius mutabilis) sea snails. Samples of both species were collected at different catch times from November 2019 to March 2020 and transported to the University of Camerino (UNICAM) for the evaluation of their sterol and mineral profiles, including toxic elements (Cd, Cr, Pb). The results of the study showed that the average content of total lipid were 57 mg/100 g, 38 mg/100 g for cholesterol and 19 mg/100 g for phytosterol in the long sea snail, and the values were respectively 68, 48, and 20 mg/100 g in the common sea snail, without significant differences in the two examined sea snails. Additionally, the result of the mineral analysis showed that both species were significant sources of minerals, with negligible levels of toxic metals and metalloids. Therefore, the Long and the Common sea snail are suitable and safety sea products for human nutrition.

Technological solution for turkey meat processing

Turkey meat is the most valuable product for human nutrition. In this research, we suggest a technological solution for food production from turkey meat, as well as assess the influence of cross on the organoleptic characteristics of the product. The technological result of this invention was a slight reduction in the time cost of producing a gourmet food from poultry meat (turkey), while maintaining a fairly high sensory characteristics of the finished product. Also, the developed product expands the range of meat delicacies that will be presented on the domestic market. An organoleptic evaluation showed that the crossbred meat of Hybrid crosses the meat of white broad-chested crosses. It was established that the best rating was given to a product made from meat of medium cross-country hybrid poultry Hybrid Grade Maker (group III). The score was 8.62 points.

VARIETAL FEATURES OF BRUSSELS SPROUTS ACCORDING TO THE ADAPTED TECHNOLOGY OF CULTIVATION IN OPEN GROUND

Vegetable growing is one of the most important and, at the same time, the most complex plant growing branches of agriculture in Ukraine. Firstly, this is due to the value and irreplaceability of vegetable products for human nutrition, which determines the spread of vegetable crops in all regions of the country and the allocation of large areas of agricultural land for their cultivation. On the other hand, a feature of the industry is low transportability and high labor intensity of vegetable production, a large set of cultivated vegetable crops and the mechanization of individual production processes of their cultivation, in particular harvesting, is complicated. Therefore, it is very important to expand better than the cultivation of new vegetable crops, the cultivation areas of which are currently relatively small. One of these crops is Brussels sprouts, which is characterized by excellent nutritional and medicinal properties, but whose cultivation areas are insignificant, due to insufficient study of the characteristics of crop cultivation. Brussels sprouts (Brassica oleracea var. Gemmifera) - vegetable crop. Traditionally regarded as a variety of the species Cabbage (Brassica oleracea) of the genus Cabbage (Brassica) of the Cabbage family (Brassicaceae), some modern sources do not consider Brussels sprouts as an independent species, but consider it a group of varieties of the species Brassica oleracea L., with this approach, the correct name of this group considered Brassica oleracea Gemmifera Group. Keywords: brussels sprouts, variety studies, hybrid, vegetable growing, seed, growing season, shoots.

Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity

The sunflower cake, which is a by-product from sunflower oil refining, is a rich source of chlorogenic acid (CGA), a phenolic compound that must be removed from this by-product before its use for human consumption. This work studied the extraction of CGA from sunflower by-product using microwave-assisted extraction (MAE) and it was divided into two steps. The first step identified the conditions of solvent and solvent-to-feed ratio (S/F) that maximized the CGA extraction. The highest CGA yield was obtained using ethanol 70%, and the S/F did not show statistical significance on the recovery of CGA. In the second stage, ethanol 70% and S/F of 10 were fixed and the effect of power (100, 200 and 300 W) and extraction time (30, 60, 90 and 120 seconds) were evaluated in the extraction of CGA. MAE processes were evaluated in terms of global and CGA extraction yields, total phenolic content (TPC) and antioxidant capacity. The developed process allowed to recover 8.4 ± 0.1 mg CGA / g of raw material in a very short time (30 seconds). ORAC assay revealed that the extracts presented antioxidant capacity. FTIR spectra exhibited no significant differences for all the analyzed samples, and the SEM images showed that the sunflower by-product structure was affected by the irradiation power. Therefore, the MAE process proved to be a fast and efficient method to obtain CGA-rich extracts and a residual solid with a high content of protein (26%) and essential amino acids that allows its usage in products for human nutrition.