Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Relevance. On the one hand, whey is a waste product of the dairy industry, generated in large volumes. On the other hand, this raw material is a valuable source of complete protein and a precursor to protein hydrolysates containing bioactive peptides. The technology for the targeted production of certain bioactive peptides from protein hydrolysis can be improved using in silico methods. Methods. The objects of research using the in silico method were whey proteins — β-lactoglobulin and α-lactalbumin. The BIOPEP-UWM database was used to analyze the effects of enzymes on the biotechnological properties of whey proteins. Results. The conducted in silico studies of whey proteins made it possible to identify the most effective enzymes for hydrolysis in order to obtain bioactive peptides. The use of protein databases made it possible to identify enzymes that do not break down the proteins being studied. In general, in silico methods contribute to the improvement of enzymatic hydrolysis technology and, at the development stage, make it possible to predict the production of given active peptides by regulating the choice of enzyme.

Application of <i>in silico</i> methods for targeted hydrolysis of whey proteins

Chanov

2024

Selenium nanoparticles stabilized with chitosan for fortifying dairy products

Blinov,

Gvozdenko,

Blinova

et al. 2024

Relevance. One solution to the problem of selenium deficiency is the enrichment of socially important food products, in particular dairy products, with bioavailable forms of selenium. Such forms include selenium nanoparticles. The aim of the work is to develop a dairy product enriched with selenium nanoparticles stabilized with chitosan.Methods. According to dynamic light scattering spectroscopy, a sample of selenium nanoparticles stabilized with chitosan has a monomodal size distribution with an average hydrodynamic particle radius of 25 nm.Results. Quantum chemical modeling of selenium nanoparticles stabilized by chitosan has revealed that the most energetically favorable interaction is the interaction of the surface of selenium nanoparticles with the hydroxo group attached to the C3 glucosamine residue of chitosan. A study was conducted of the influence of technological parameters on the stability of selenium nanoparticles stabilized with chitosan. It was found that increasing the exposure time leads to an increase in the average hydrodynamic radius of selenium nanoparticles stabilized by chitosan. In the case of pH, an inverse relationship is observed: particles with the largest average hydrodynamic radius are found in samples with an acidic environment (pH ˂ 5). As part of a study of the influence of technological parameters on the stability of selenium nanoparticles stabilized by chitosan, it was found that selenium nanoparticles stabilized by chitosan can be used as a source of selenium for food products that have a neutral pH, but can be subjected to heat treatment at temperatures above 70 °C in for 5–15 minutes, in particular pasteurized milk. A study of pasteurized milk fortified with selenium nanoparticles stabilized by chitosan showed that there were no significant changes in titratable acidity, surface tension and pH of milk, as well as the average hydrodynamic radius of casein micelles after milk fortification. The value of antioxidant activity increases by 0.88% — from 6.50 to 7.38%.

Technique of functional simulation as a tool for providing the required quality of fortified bakery products

Tretyak,

Rebezov,

Yavkina

2024

Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors substantiate the need to introduce tools for functional and graphical modeling of business processes that implement the SADT methodology in life cycle management to ensure the quality of finished bakery products.Results. An original generalized functional and logical model of the process “To produce enriched bread (bakery products) with regionally significant micronutrients” has been developed. The analysis of the technology of enriched bakery products, carried out at various levels of decomposition of the process, revealed that the quality of the finished product is significantly influenced by the choice of the technological stage of applying the components of the mixture proposed for the enriching composition. It has been established that preference should be given to organic forms of additives — components of the enriching composition. To preserve the nutritional properties of bakery products, an enriching composition is proposed to be applied to the surface of the finished product. The proposed method has been tested in experimental production conditions. Its manufacturability and controllability of the proposed technical solutions are proved. The approach to functional and graphical modeling of food technologies developed by the authors on the example of bakery products opens up prospects for improving the quality of finished products and can be widely used in food engineering.