Development and shelf-life assessment of soft-drink with honey

The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil).

Section: Resultsmentioning

confidence: 99%

Study of indicators of quality and safety of sour cream with vegetable oils

Ustymenko

Savchenko

Tolok

et al. 2023

“…Also, it should be noted that the lactose content, which ensures the process of lactic-acid fermentation [26], [27] in normalised mixtures, is sufficient to obtain fermented milk coagulum with a titrated acidity of 60 °T. The number of viable lactic acid bacteria in fat-containing fermented-milk bases and their organoleptic quality indicators are shown in Table 2 and Table 3.…”

Section: Figurementioning

confidence: 99%

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Ustymenko

Bal-Prylypko²,

Nikolaenko³

et al. 2023

Self Cite

This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

“…found in higher concentrations were insecticides (neonicotinoids, then organophosphates), herbicides, and fungicides. These study results underline the need for continued monitoring of the pollutant substances in this product to determine the risks of pesticide exposure to the health of the pollinator, particularly the honey bees, ecosystems, and their potential consequences for human health and other nontarget organisms [21], [31]. Among the studied honey samples in which the pesticide residues were found, the highest percentage was the bee poly floral honey -76.7%, sunflower, and rapeseed honey -8.7 and 7.0%, respectively.…”

Section: Volume 17 806 2023mentioning

confidence: 99%

“…In addition, an account must be taken of the costs of public funds for controlling the pesticide circulation in the environment and food products. Thus, it may be concluded that if the total environmental, social, and economic costs for the pesticides to be used could be measured as a whole, the profitability of the pesticides to be used would be substantially lower [31].…”

Section: Introductionmentioning

confidence: 99%

Effects of pesticides on bee populations and safety of bee honey in Ukraine

Omelchun,

Shevchenko,

Voynalovich

et al. 2023

To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of environmental ecosystems. Furthermore, the use of pesticides on honey bees often leads to mass mortality of the bees and contamination of nectar and pollen. Honey, made by the bees of such nectar, may contain pesticide residues that are toxic to a bee brood and harm the viability and productivity of bee colonies. One hundred seventy-two samples of bee honey and 40 samples of dead bees were studied from different regions of Ukraine. Eight hundred thirty-seven bee colonies died from pesticide poisoning of the honey bees in 2021. The bees most died due to thiamethoxam (523 bee colonies), clothianidin 400 (bee colonies), and lambda-cyhalothrin (342 bee colonies). In 2022, the poisoning of the honey bees, from which 1,130 bee colonies died, was caused by seven insecticides. Lambda-cyhalothrin (653 bee colonies), thiamethoxam (352 bee colonies), imidacloprid (342 bee colonies), clothianidin (325 bee colonies), and acetamiprid (320 bee colonies) were most frequently detected. 11 insecticides, 11 fungicides and 2 each of acaricides and herbicides were found in the honey. There were 425 detection cases of insecticides, 285 fungicides, 8 acaricides, and 3 herbicides. In 2021-2022, 16 insecticides of the 3rd toxicity class were found in the dead bees.