Selenium nanoparticles stabilized with chitosan for fortifying dairy products

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Krupin,

Shakirov,

Gainullina

et al. 2024

A functional drink based on reconstituted whey powder and a triple chelate complex of the essential trace element zinc

Kostenko,

Blinov,

Poydun

et al. 2024

In this work, a functional drink was obtained based on reconstituted dry whey and a triple chelate complex of the essential trace element zinc. The synthesis was carried out by mechanically mixing 3-pyridinecarboxamide, L-lysine monohydrochloride, barium hydroxide 8-aqueous and zinc sulfate 7-aqueous with the addition of 30 ml of distilled water. Next, the absorption spectrum of the sample was obtained, using which the maximum of the absorption band of the triple chelate complex (λ = 260 nm) was determined. At the next stage, computer quantum-chemical modeling was carried out, as a result of which it was determined that the interaction of the essential trace element zinc with 3-pyridinecarboxamide and L-lysine occurs through the secondary amino group and carboxyl group and through the carboxyl group and α-amino group, respectively. Then, optimization of the synthesis technique of the triple chelate complex was carried out. Using neural network data processing, it was found that the optimal concentrations of the components are: C (ZnSO4) = 0.376 mol/l, C (C6H5NO2) = 0.545 mol/l, C (C6H14N2O2) = 0.528 mol/l.Next, a functional milk drink was obtained containing 7.5% whey, 7.5% molasses and 0.13 ml of the complex. Then the drink was subjected to ultrasonic treatment with different amplitudes. Then, titratable acidity, electrical conductivity, pH, antioxidant activity and average hydrodynamic radius were studied. As a result, it was found that when adding a triple chelate complex to the functional milk drink, as well as at the maximum amplitude of ultrasound treatment, an increase in titratable acidity, electrical conductivity, antioxidant activity and a decrease in the average hydrodynamic radius are observed, which allows us to conclude that the use of the complex is beneficial, as well as conducting ultrasound treatment with maximum amplitude. At the next stage, an organoleptic assessment of the resulting functional drink was carried out, as a result of which it was found that for implementation in dairy industry enterprises, it is recommended to use a sample enriched with a chelate zinc complex, which was subjected to ultrasound treatment with maximum amplitude.

Food security: threats, challenges, opportunities

Golovina,

Kuznetsova,

Khayrullin

2024

Relevance. The study, the results of which are presented in this article, is focusedon the specification of various aspects of providing the population with food products, both purely conceptual (clarification of some fundamental concepts in this research topic) and practice-oriented (identification of factors influencing the country’s food security both in a negative and positive way).Methods. The review and analytical methods used in the work and covering a scrupulous study of the results of modern research on the topic of food security and innovative practices for its provision in Russia and other countries of the world, give the obtained generalizations theoretical and practical significance. The information materials used in the study (including statistical ones), taken from official sources, including information from the Ministry of Agriculture of the Russian Federation, international organizations, confirm its objectivity and reliability.Results. The main results of the study should include, firstly, the specification of the basic elements of the modern concept of food security, including (1) self-sufficiency in the most important types of agricultural products, (2) availability of important food products for the population of the country (region), (3) stability, flexibility and adaptability of the environment that determines the provision of the population with basic types of food, secondly, an assessment of the current level of food security in the Russian Federation, thirdly, the definition of key factors influencing the achievement of food security in the context of modern challenges and threats of a biological, climatic and geopolitical nature