Trends, Achievements and Prospects of Biotechnology in the Food Industry

The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

Section: Resultsmentioning

confidence: 99%

The study of functional and technological properties of vegetarian ice cream

Bal-Prylypko

Nikolaenko

Volkhova

et al. 2023

“…853 (2004), but their residual amounts in food products can cause negative effects on human health [33]. The scientific works [34], [35], [36] described a series of experimental studies, the purpose of which was to determine the residual content of disinfectants and detergents and disinfectants in food products using various methods and techniques.…”

Section: Resultsmentioning

confidence: 99%

The study of the cytotoxic effect of disinfectants

Iakubchak

Adamenko²,

Таран³

et al. 2023

The toxicity of individual disinfectants has been studied in vitro using human cell cultures (HT-29 (epithelial-like cells of colon adenocarcinoma), HEK 293 (human embryonic kidney cells)) to create a model for assessing the toxicity of residual amounts of disinfectants that can enter milk for a person. Standard tests have been used to assess cell viability and amount: methyl tetrazolium (MTT) test, neutral red cell staining (NRP), and sulforhodamine B (SRB) test. Disinfectants have a dose- and time-dependent cytotoxic effect on human cell cultures. IC50avg (concentration of the drug that suppresses a certain cell function by 50%) of disinfectants based on the effect on cell cultures (average value) is Biodez – 117.29 ±14 μl/l, Blanidas – 389.25 ±20.83 μl/l, Virkon-S – 343.04 ±28.04 μl/l, Neochlor – 473.82 ±30.16 μl/l, Phan – 56.71 ±7.05 μl/l, Chlorination – 343.28 ±27.26 μl/l, Chlorinated lime – 117.35 ±9.44 μl/l. Mean toxic doses for cell cultures are lower than the mean lethal dose (based on literature data) for rats and mice by gastric administration. The novelty is that determining the cytotoxicity of disinfectants in vitro using human cell cultures can significantly reduce the number of animals for establishing LD50 during the registration procedure of new agents, making it possible to make preliminary conclusions about the toxicity of substances at the stage of chemical screening, preliminary hygienic regulation, identify target organs of toxic influence.

“…Modes of milk pasteurization in the production of craft cheese. [9]. The expediency and relevance of using extracts of black cornflower herbal coagulantblack cornflower Centurea spp.…”

Section: Resultsmentioning

confidence: 99%

The production of the innovative craft cheese "Anchan"

Semko¹,

Palamarchuk²,

Ivanishcheva³

et al. 2022

The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 10 seconds. Anchan was added to the milk for colour. Next, the milk before coagulation was heated in a pasteurization boiler by heating with saturated steam 36 – 38 °C. The enzyme 4 mL per 100 kg of milk and 4 mL of black cornflower extract was added to the prepared milk to improve milk coagulation and the formation of a dense cheese clot. Strains of probiotic cultures were selected for Anchan. The composition of the main complex yeast of mesophilic lactococci acid and aroma-forming cultures, namely Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis. As an additional leaven used thermophilic lactic acid sticks of the species Lactobacillus acidophilus (incoherent race to obtain a new taste of craft cheese. Using these ingredients reduced fermentation time by 8 – 10 minutes. Closing the skin of the cheese by watering the cheese heats with hot water (50 – 55 °C). Marking, packaging, transportation and storage were carried out per the craft product's specifications for the craft producer. The following criteria were used for optimizing the technological process of Anchan cheese production: temperature treatment of milk, amount of added water for whey deoxidation and amount of salt in cheese. as a result of previous research.