Safety Of Food Products Research Articles

Valorization of Monoraphidium sp. microalgal biomass for human nutrition applications

The green microalga Monoraphidium sp. has potential for biodiesel production since it grows fast and can accumulate high levels of lipids. However, there is a lack of information on the potential use in human nutrition. In this work Monoraphidium sp. was characterized in terms of macronutrients with a special focus on the fatty acid profile of the lipid fraction and on the amino acid profile of the proteins. Furthermore, aiming at nutrient valorization, various methods for lipid extraction that could be used in the production of high quality and safe foods were investigated. To this end, the focus was on cell disruption methods in order to optimize oil recovery. The Monoraphidium sp. biomass had a high protein concentration (44.5 %) and a relatively low lipid concentration (12.5 %) but was rich in ω-3 fatty acids demonstrating its high nutritive value. Regarding cell disruption, ultrasonication and high-speed homogenization were insufficient to disrupt cells under the conditions examined. On the other hand, the effectiveness of the ball milling was regulated via processing time and water-to-biomass ratio and complete cell disruption could be achieved by this method. For lipid extraction, solvent extraction using a mixture of food-grade hexane and ethanol resulted in an oil recovery of 70.4 %, whereas using ethanol alone as an environmentally friendly solvent resulted in an oil recovery equal to 54 %. Supercritical CO2 extraction resulted in a lower oil recovery (25 %), whereas ethanol addition, as a cosolvent to CO2, significantly increased the oil recovery (60 %).

Multifunctional role of dietary copper to regulate stress-responsive gene for mitigation of multiple stresses in Pangasianodon hypophthalmus

It is an urgent needs to address climate change and pollution in aquatic systems using suitable mitigation measures to avoid the aquatic animals' extinction. The vulnerability and extinction of the aquatic animals in the current scenario must be addressed to enhance safe fish food production. Taking into consideration of such issues in fisheries and aquaculture, an experiment was designed to mitigate high temperature (T) and low pH stress, as well as arsenic (As) pollution in fish using copper (Cu) containing diets. In the present investigation, the Cu-containing diets graded with 0, 4, 8, and 12 mg kg-1 were prepared and fed to Pangasianodon hypophthalmus reared under As, low pH, and high-temperature stress. The gene expression was highly affected in terms of the primary, secondary, and tertiary stress response, whereas supplementation of Cu-containing diet mitigates the stress response. Oxidative stress genes such as catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) were significantly upregulated by stressors (As, As + T, and As + pH + T). Whereas, heat shock protein (HSP 70), inducible nitric oxide synthase (iNOS), metallothionine (MT), caspase 3a (Cas 3a), and cytochrome P450 (CYP 450) were highly upregulated by stressors, while dietary Cu at 8 mg kg-1 diet significantly downregulated these gene expressions. Indeed, the immunity-related genes viz. TNFα, Ig, TLR, and immune-related attributes viz. albumin, globulin, total protein, A:G ratio, blood glucose, NBT, and myeloperoxidase (MPO) were also improved with Cu-containing diets. Cu containing diets substantially improved neurotransmitter enzyme (AChE) and vitamin C (Vit C). DNA damage was also reduced with supplementation of Cu at 8 mg kg-1 diet. The growth index viz. final body weight gain (%), specific growth rate, protein efficiency ratio, food conversion ratio, relative feed intake, and daily growth index were noticeably enhanced by Cu diets (4 and 8 mg kg-1 diet). The growth-related genes expressions viz. growth hormone (GH), growth hormone regulator 1 (Ghr1), growth hormone regulator β (Ghrβ,) myostatin (MYST), and somatostatin (SMT) supported the growth enhancement with Cu at 8 mg kg-1 diet. The bioaccumulation of As was reduced with Cu-containing diets. The fish were infected with Aeromonas hydrophila at the end of the 105 days experimental trial. Cu at 8 mg kg-1 diet improved immunity, reduced the cumulative mortality, and enhanced the relative percentage survival of the fish. The results revealed that the innovative Cu diets could reduce the extinction of the fish against climate change and pollution era and produce the safest production that is safe to humans for consumption.

ОСНОВНЫЕ ИТОГИ НАУЧНО-ИССЛЕДОВАТЕЛЬСКОЙ РАБОТЫ ДАГЕСТАНСКОЙ СЕЛЕКЦИОННОЙ ОПЫТНОЙ СТАНЦИИ ВИНОГРАДАРСТВА И ОВОЩЕВОДСТВА ЗА 2023 ГОД

The article presents the main results of the research work of scientists of the DBESVVG – branch of NCFSCHVW, carried out in accordance with the State Task for 2023 and the Research Plan for 2022-2026 on the basis of the PFSR of the state Academies of Sciences for 2021-2030. The research results reflect the main directions of the research station: genetic resources, breeding and variety studies of grapes, vegetable and subtropical fruit crops; development of a methodology for the creation and operation of intensive own-root plantations of grapes in the phylloxera infestation zone; obtaining environmentally safe products of grapes, vegetables and subtropical fruit crops. The main objectives of the research work are the creation of new genotypes of grapes, subtropical fruit and vegetable crops based on the mobilization of the potential of wild species, native and high-value introduced varieties with high productivity, product quality and resistance to abiotic and biotic stressors; improvement of the methodological base to accelerate the breeding process of grapes; identification of mechanisms for the realization of the genetic potential of indigenous and promising introduced grape varieties against the background of phylloxera infection, mechanisms for the formation of genetic and functional tolerance to the pest and scientific (biological) foundations for the creation of intensive own root plantations of grapes; identification of patterns of accumulation of dry matter and BAS in raw materials obtained from young broccoli plants and secondary products of grape and tomato processing depending on from varietal characteristics, stages of development, harvest period, processing methods; development of scientific and applied bases for obtaining environmentally safe raw materials for the production of functional food products and dietary supplements intended for the prevention of cardiovascular and oncological diseases. The research results expanded the base of genetic sources and methodological approaches for the creation of adaptive grape varieties in the changing climatic conditions of southern Russia, allowed to expand methodological approaches to the creation of root-related grape plantations and management of resistance to stressors, confirmed the fundamental possibility and effectiveness of hormonal management of the development of grape plants from the first year of life, as well as the quality of raw grapes, tomatoes and broccoli to create environmentally safe functional food products and dietary supplements, focused on the prevention of socially significant diseases.

Localization of an IgE epitope of glycinin A2 peptide chain.

One of the main allergens in soybeans is glycinin, which seriously impacts the normal lives of allergic people. Previous studies have confirmed that thermal processing and thermal processing combined with ultrahigh-pressure processing could significantly reduce the antigenicity of glycinin. The dominant antigen region of acidic peptide chain A2 of G2 subunit was located by phage display experiment. In this paper, overlapping peptides and alanine substitution techniques were used to explore the key amino acids that significantly affect the antigenicity of A2 peptide chain. The purity of peptide 1, peptide 2 and peptide 3 was identified by mass spectrometry and high-performance liquid chromatography, and the results showed that the purity of the synthesized overlapping peptide was more than 90%. SDS-PAGE showed that the peptide was successfully coupled with bovine serum albumin. The antigenicity of the coupling peptide was tested by ELISA and Dot-Blot, and the allergenicity was detected by reacting with the serum of patients with soybean globulin allergy. The results showed that peptide 3 has stronger antigenicity and sensitization. Alanine substitution technology allowed one to perform site-directed mutagenesis on peptide 3. Dot-Blot and ELISA tests showed that D259, E260, E261, Q263 and C266 may be the key amino acids that significantly affect the antigenicity of peptide 3. The research presented is of great significance for correctly guiding the production of safe food and preventing the occurrence of food allergic diseases. © 2023 Society of Chemical Industry.

A Mini-Review of the Main Effects of Essential Oils from Citrus aurantifolia, Ocimum basilicum, and Allium sativum as Safe Antimicrobial Activity in Poultry

Poultry production is accompanied by the use of antimicrobial agents because no production step is free of microorganisms. In the absence of antimicrobial treatments with synthetic drugs, essential oils are among the most cited natural alternatives used to prevent and treat microbial contamination in poultry. Although there are several studies on the antimicrobial properties of essential oils, there is still no review that simultaneously compiles information on the leading antimicrobial role of essential oils from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), and Allium sativum (ASEO) in poultry. Awareness of the antimicrobial role of these substances opens the door to encouraging their use in natural antimicrobial protocols and discouraging harmful synthetics in poultry. This review aimed to compile information on applying CAEO, OBEO, and ASEO as antimicrobials in poultry farming. The available literature suggests that these essential oils can proportionately align with the poultry industry’s demands for microbiologically safe food products.

Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging

The present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (ΔE) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBA-loaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.

Unveiling the persistent threat: recent insights into Listeria monocytogenes adaptation, biofilm formation, and pathogenicity in foodborne infections.

Listeriosis is a severe disease caused by the foodborne pathogen Listeria monocytogenes, posing a significant risk to vulnerable populations such as the elderly, pregnant women, and newborns. While relatively uncommon, it has a high global mortality rate of 20-30%. Recent research indicates that smaller outbreaks of the more severe, invasive form of the disease occur more frequently than previously thought, despite the overall stable infection rates of L. monocytogenes over the past 10years. The ability of L. monocytogenes to form biofilm structures on various surfaces in food production environments contributes to its persistence and challenges in eradication, potentially leading to contamination of food and food production facilities. To address these concerns, this review focuses on recent developments in epidemiology, risk evaluations, and molecular mechanisms of L. monocytogenes survival in adverse conditions and environmental adaptation. Additionally, it covers new insights into strain variability, pathogenicity, mutations, and host vulnerability, emphasizing the important events framework that elucidates the biochemical pathways from ingestion to infection. Understanding the adaptation approaches of L. monocytogenes to environmental stress factors is crucial for the development of effective and affordable pathogen control techniques in the food industry, ensuring the safety of food production.

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient.

When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very rich in saponins (3-6%), compounds currently considered as bio-emulsifiers. The objective is to evaluate the emulsifying and foaming capacity of a saponin extract from asparagus roots (ARS) and compare it with other commercial extracts. ARS was obtained using a process patented by our research group. The results have shown that ARS has activity similar to Quillaja extract. Its critical micellar concentration falls between that of Quillaja and Tribulus extracts (0.064, 0.043, and 0.094 g/100 mL, respectively). Both emulsifying and foaming activities are affected by pH, salt, and sucrose to a similar extent as the other extracts. Additionally, it has demonstrated an inhibitory effect on pancreatic lipase, which is even better than the other two studied extracts, as indicated by its IC50 value (0.7887, 1.6366, and 2.0107 mg/mL for asparagus, Quillaja, and Tribulus, respectively). These results suggest that ARS could serve as a natural emulsifying/foaming agent for healthier and safer food products and as a potential aid in treatments for obesity and hyperlipidemia.

A review of food safety in low-moisture foods with current and potential dry-cleaning methods.

Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low-moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well-written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross-contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low-moisture food manufacturing facilities. The introduction of moisture into a low-moisture food environment increases the likelihood of cross-contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low-moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry-cleaning method is also detailed.

New Genomic Techniques applied to food cultures: a powerful contribution to innovative, safe, and sustainable food products.

Nontransgenic New Genomic Techniques (NGTs) have emerged as a promising tool for food industries, allowing food cultures to contribute to an innovative, safe, and more sustainable food system. NGTs have the potential to be applied to microorganisms, delivering on challenging performance traits like texture, flavour, and an increase of nutritional value. This paper brings insights on how nontransgenic NGTs applied to food cultures could be beneficial to the sector, enabling food industries to generate innovative, safe, and sustainable products for European consumers. Microorganisms derived from NGTs have the potentials of becoming an important contribution to achieve the ambitious targets set by the European 'Green Deal' and 'Farm to Fork' policies. To encourage the development of NGT-derived microorganisms, the current EU regulatory framework should be adapted. These technologies allow the introduction of a precise, minimal DNA modification in microbial genomes resulting in optimized products carrying features that could also be achieved by spontaneous natural genetic evolution. The possibility to use NGTs as a tool to improve food safety, sustainability, and quality is the bottleneck in food culture developments, as it currently relies on lengthy natural evolution strategies or on untargeted random mutagenesis.

Safety control of meat and meat products

The country's food security is an important and, at the same time, difficult task for Russian agriculture in the context of the import substitution policy. Ensuring the safety and quality of raw materials and food products is a necessary condition that determines the health of the population and the preservation of its gene pool. The most crucial measure in solving the problem of the quality of livestock products is a scientifically based veterinary and sanitary assessment of meat and other livestock products. Therefore, control of the quality and safety of meat and its processed products is a relevant topic for study. The article analyses the procedure for the work of the regional veterinary service on the issues of monitoring the safety of meat and meat products and the data of the annual reports of the 5-vet test centre of the “Regional State Budgetary Institution (RSBI) "Altai Regional Veterinary Center for the Prevention and Diagnosis of Animal Diseases"' for 2020 - 2021. It has been established that the system of veterinary and sanitary control of the safety and quality of meat and meat products in the Altai Territory is carried out by the developed scheme and consists of tests of selected samples in testing laboratories accredited for these indicators. For the period 2021 – 2022 in the Altai Territory, no specimens with deviations from the regulatory documents TR CU 021/2011 Technical Regulations of the Customs Union “On the Safety of Food Products”, TR CU 034/2013 Technical Regulations of the Customs Union “On the Safety of Meat and Meat Products” were found in the tested samples. Tests are carried out quarterly for physical, chemical, and microbiological indicators of pesticides and annually for heavy metal salts, radionuclides, the presence of antibiotics, nitrites and hormones. The analysis results allow us to conclude the timely identification of meat and meat products of questionable quality.

Kefir4All, a citizen science initiative to raise awareness of the roles that microbes play in food fermentation.

Microorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, especially fermented foods. This important role is not always apparent to members of the public. Here, we describe Kefir4All, a citizen science project designed to provide the general public with an opportunity to expand their awareness, knowledge, and practical skills relating to microbiology, introduced through the medium of producing fermented food, i.e., milk kefir or water kefir. During the course of Kefir4All, 123 citizen scientists, from second-level school and non-school settings, participated in a study to track changes in the microbial composition of kefirs, by performing and recording details of milk kefir or water kefir fermentations they performed in their homes or schools over the 21-week project. At the start of the study, the citizen scientists were provided with milk or water kefir grains to initiate the fermentations. Both types of kefir grain are semi-solid, gelatinous-like substances, composed of exopolysaccharides and proteins, containing a symbiotic community of bacteria and yeast. The experimental component of the project was complemented by a number of education and outreach events, including career talks and a site visit to our research center (Kefir Day). At the end of the study, a report was provided to each citizen scientist, in which individualized results of their fermenting activities were detailed. A number of approaches were taken to obtain feedback and other insights from the citizen scientists. Evaluations took place before and after the Kefir4All project to gauge the citizen scientist's self-reported awareness, knowledge, and interest in microbiology and fermented foods. Further insights into the level of citizen science participation were gained through assessing the number of samples returned for analysis and the level of participation of the citizen scientists throughout the project. Notably, the survey results revealed a self-reported, increased interest in, and general knowledge of, science among the Kefir4All citizen scientists after undertaking the project and a willingness to take part in further citizen science projects. Ultimately, Kefir4All represents an example of the successful integration of citizen science into existing education and research systems.

Common Study Designs of Nutrition Clinical Trials: Review of the Basic Elements and the Pros and Cons

Introduction: Nutrition Clinical Trials (NCTs) are pivotal in establishing causal links between nutritional interventions and chronic diseases. This review comprehensively examines prevalent clinical trial designs, emphasizing their strengths and limitations. The goal is to provide insights into the selection and optimization of these designs for dietary intervention studies.&#x0D; Methods: Various study designs in NCTs are explored, including quasi-experimental designs, double-blind randomized placebo-controlled trials for nutrient/functional foods supplementation, community-based lifestyle interventions, pragmatic nutrition interventions, and field trial projects. The characteristics, advantages, and challenges of each design are discussed. Real examples are presented to illustrate how these designs can be tailored and optimized for dietary intervention studies.&#x0D; Results: Parallel randomized clinical trials are acknowledged as the gold standard, despite requiring substantial sample sizes and having inherent limitations. Cross-over NCTs emerge as valuable for assessing temporary treatment effects while mitigating potential confounders and interpatient variability. However, they may not be suitable for acute diseases and progressive disorders, and attrition rates can be higher. Multi-arm randomized designs offer increased study power with a lower sample size but necessitate more intricate design, analysis, and result reporting.&#x0D; Conclusion: In conclusion, each study design in NCTs comes with its set of strengths and limitations. The selection of an appropriate design should consider determinants and common considerations to provide robust evidence for establishing cause-and-effect associations or assessing the safety and efficacy of food products in nutrition research. This comprehensive understanding aids researchers in making informed choices when planning and conducting nutrition clinical trials.

Smart food packaging: Recent advancement and trends.

Food packaging plays an important role in protecting the safety and quality of food products and enables communication with consumers. With the improved consumers' awareness of safety and quality of food products, the changes in consumers' lifestyle, and the growing demand for transparency of food products along the supply chain, food packaging technologies have evolved from only providing the four fundamental functions (i.e., protection and preservation, containment, communication and marketing, and convenience) to possessing additional functions including active modification of the inside microenvironment (i.e., active packaging) and monitoring the safety and quality of products in real-time (i.e., intelligent packaging). A variety of active and intelligent packaging systems have been developed to better protect and monitor the quality and safety of food products during the past several decades. Recently, advanced versions of smart packaging technologies, such as smart active packaging and smart intelligent packaging technologies have also been developed to enhance the effectiveness of conventional smart packaging systems. Additionally, smart packaging systems that harvest the advantages of both active packaging and intelligent packaging have also been developed. In this chapter, a brief overview of smart packaging technologies was provided. Specific technologies being covered include conventional smart packaging technologies and advanced smart packaging technologies, such as smart active packaging, smart intelligent packaging and dual-function smart packaging.

The role of monitoring production environment facilities to support microbiological safety and food quality in meat processing plants

The results of many studies prove the microbiota of the surfaces of the production environment can be a source of food contamination. Environmental monitoring allows to identify problem areas in the enterprise and take corrective actions to eliminate them. This work is conducted to the analysis of the microbiota of abiotic objects selected in the area of close proximity to food products at a pork processing plant by sequencing the 16S RNA gene. The phylum Proteobacteria (from 37.7 to 73.6%), Firmicutes (from 0.14 to 18.6%), Bacteroidota and Actinobacteriota were the dominant components of the microbial communities of the meat processing enterprise. Bacteria of the genus Pseudomonas were found in all samples, the number of readings of these bacteria ranged from 1.90% to 28.76% of the total number of readings. Bacteria of the genus Brochotrix were found in samples from 0.02% to 2.75%. The identification of this phylum indicates the potential presence of pathogenic microorganisms and spoilage microorganisms at production facilities, which can negatively affect the quality and safety of food products.

Agri-Food Fraud in a Geographic Area in Relation to Global Health: A Probe into the Perceptions, Knowledge, Attitudes, Practices, and Concerns of Cameroonian

Objective: This study probes into the perceptions, knowledge, attitudes, practices, and concerns of Cameroonians on agri-food fraud intra-/inter-Cameroon trade borders about the local and global health of consumers. Results: Two hundred and two Cameroonians (56% male and 44% female; including business people, entrepreneurs, farmers, students, etc) responded to the online questionnaire. Many participants (81%) were interested in the origin and authenticity of food they consume. Their perception on authentic agri-food product is mostly influenced by feedbacks from other consumers (59%), besides other factors (price/cost, labeling, packaging, and taste). Most participants (58%) sought information about the food products from other consumers (46.4%), in addition to the internet, self-intuition, product labels, and from retailers and suppliers. Participants (54%) considered canned food, fish, red palm oil, honey, spices, milk, meat, palm wine, cookies, wine, brewed, and powdered products to be vulnerable to fraud. Participants specified that intake of authentic food makes consumers healthier (73%) and nurtures confidence in the brand (36%), while dietary exposure to manipulated foods may result in sicknesses (80%), and a decrease in consumers’ confidence in the food brand. Participants think agri-food fraud across Cameroon trade borders is commonplace (91%), as such food products should be bought cautiously (88%). The majority of participants indicated that to ensure the authenticity and safety of food products across the Cameroon trade borders, there is a need for proper regulations and standards (81%), effective traceability systems (69%), technology such as blockchain (48%), and multi-stakeholder collaboration (48%) including international collaborations focusing on shared intelligence (76%), unified food standards (53%), accompanied by joint inspections (59%) and data exchange (48%). Participants speculated that the global disease burden may be linked to the consumption of manipulated foods (91%). Conclusion: There is speculation on agri-food fraud in Cameroon and across its trade borders. Thus, there is a need for proper agri-food fraud information, education, and communication to improve consumers’ awareness and health protection. There is a needfor a wareness raising on agri-food fraud from multistake holder view-point (e.g. consumer advocacy groups) at national and international levels.

Искусственный интеллект в реальном секторе экономики (на примере пищевой индустрии)

The study is based on the hypothesis that the implementation of artificial intelligence into the real sector of economy is inevitable. The authors consider the regulatory framework of artificial intelligence as well as its historical aspects. The basic trajectories of the artificial intelligence implementation on the example of the food industry (modeling and optimizing food technologies, identification, assessing the quality and safety of food products) are indicated. It was noted that the prerequisite for implementation of artificial intelligence technologies in the food industry is a clearly outlined transition from mass nutrition to personalized, associated with the production of mainly combined products of complex ingredient and chemical composition. Applying of artificial intelligence technologies can significantly optimize the resource of time, increase the efficiency and accuracy of purchases, help reduce the cost of purchasing products, eliminate biases in decision-making, and provide the most personalized recommendations for buying goods. The study results include the analysis of Russian and foreign scientists researches in the field of artificial intelligence and its application in the food industry. The research methodology is based on such theoretical methods as comparison, analysis, systematization, deduction, abstraction, and generalization. The article also reveals legal and conceptual aspects of artificial intelligence application, its advantages and possibilities, considers promising areas for further penetration of artificial intelligence in the food industry.

ТЕОРЕТИЧНІ АСПЕКТИ МАРКЕТИНГОВОГО ЗАБЕЗПЕЧЕННЯ ЕКСПОРТНОГО ПОТЕНЦІАЛУ ПІДПРИЄМСТВ АГРОБІЗНЕСУ

The article deals with modern problems of marketing support or support for export activities of agricultural enterprises in the context of the globalization of the world economy in the context of the entry of agricultural formations into world food markets and the formation of production and trade relations with new partners. The categorical content of the concepts "marketing support", "marketing support", "export potential", "agrarian enterprise", and "globalization of business" was considered. The views of domestic scientists regarding the use of the specified terms in scientific works of various specialties are analyzed and summarized. The possibility of increasing the export potential of agrarian societies due to the modernization of certain technological components of production and trade activities and the production of high-quality plant raw materials or safe food products was investigated. The described approach coincides with the international practice of selling agricultural products on world food markets in accordance with the developed and agreed quality standards of plant raw materials and food products. Thus, the issue of solving modern logistics problems is seen as a key component in marketing support for the export potential of business in the sector of agricultural production. According to the text of the intelligence, it is determined that the significant natural and land resources of Ukraine create conditions for the development of organically sustainable agriculture with a rational regime for the use of agricultural land with the introduction of a complete system of standardized restrictions or obligations. It is explained that a peculiar feature of the export activity of agricultural enterprises is their direct dependence on the state of fertility of agricultural lands, as a natural resource, a spatial basis, an object of application of human labor and the main means of production. The urgent importance of the protection and restoration of agricultural land on the way to the transition to ecologically safe and resource-saving agriculture has been clarified.

Specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity

The development of specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity is an important task of health concern in the Russian Federation. The aim of the study was to develop specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity, the distinctive features of which are the presence of functional ingredients and bioactive compounds that meet modern safety requirements, have a hypolipidemic effect and influence on body weight. Material and methods. As a source of fucoxanthin, an oil extract from the thallom (stratum) of the annual Undaria pinnatifida brown algae was used, obtained by re-extraction with soy oil for 8 hours from a glycerin extract (extractant - 60% glycerin solution, the duration of the process - 8 h). The determination of organoleptic parameters was carried out at a temperature of 20 °C 12 h after manufacture using standard methods. Organoleptic parameters were determined in the following sequence: consistency, appearance, color, smell, taste. Physical and chemical characteristics (mass content of fat, moisture, egg products in terms of dry yolk, acidity in terms of acetic acid, emulsion stability), acid and peroxide values were studied by standard methods. Fatty acid analysis of lipids was performed by gas-liquid chromatography. The fucoxanthin content was determined by spectrophotometric method. Results. The presented formulations of lipid compositions as the fat base of specialized oil-fat emulsion food systems for the prevention of hyperlipidemia and obesity included Schizochytrium sp. microalgae oil in a mass fraction of 3-6% as a source of ω-3 polyunsaturated fatty acids (PUFAs) (eicosapentaenoic and docosahexaenoic acids). An oil extract of U. pinnatifida brown algae in a mass fraction of 48-54% was used as a source of fucoxanthin. The total content of PUFA was significantly high - at least 73%, ω-6 PUFA prevailed (48.0-49.1%). However, the high content of ω-3 PUFA (at least 25%) should be also noted. The ratio of ω-3 to ω-6 PUFA was 1:1.72-1:1.90, which is atypical for individual vegetable oils traditionally used as the fat phase in fat-and-oil emulsion systems. The fucoxanthin content in the presented lipid compositions was 6.4-7.2 mg/100 ml. Edible fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity (mayonnaise and mayonnaise sauces) with a given ratio of ω-3:ω-6 PUFA containing eicosopentaenoic and docosahexaenoic acids, as well as fucoxanthin, have been obtained. The extract of U. pinnatifida brown algae, containing fucoxanthin, significantly slowed down the processes of lipid oxidation and hydrolysis, as evidenced by changes in the peroxide and acid values of fat isolated from specialized fat-and-oil emulsion systems for the prevention of hyperlipidemia and obesity. Conclusion. Specialized fat-and-oil emulsion food systems for the prevention of hyperlipidemia and obesity (mayonnaise and mayonnaise sauces with different oil phase content), containing fucoxanthin, having an optimized fatty acid composition, a given ratio of ω-3:ω-6 PUFA, high content of essential PUFA (eicosopentaenoic and docosohexaenoic acids) are safe food products with traditional organoleptic characteristics and specified physical and chemical parameters.

Applications of chemically modified screen-printed electrodes in food analysis and quality monitoring: a review.

Food analysis and food quality monitoring are vital aspects of the food industry, ensuring the safety and authenticity of various food products, from packaged goods to fast food. In this comprehensive review, we explore the applications of chemically modified Screen-Printed Electrodes (SPEs) in these critical domains. SPEs have become extremely useful devices for ensuring food safety and quality assessment because of their adaptability, affordability, and convenience of use. The Introduction opens the evaluation, that covers a wide spectrum of foods, encompassing packaged, junk food, and food quality concerns. This sets the stage for a detailed exploration of chemically modified SPEs, including their nature, types, utilization, and the advantages they offer in the context of food analysis. Subsequently, the review delves into the multitude applications of SPEs in food analysis, ranging from the detection of microorganisms such as bacteria and fungi, which are significant indicators of food spoilage and safety, to the identification of pesticide residues, food colorants, chemicals, toxins, and antibiotics. Furthermore, chemically modified SPEs have proven to be invaluable in the quantification of metal ions and vitamins in various food matrices, shedding light on nutritional content and quality.