Перегляд за Автор "Belinska, Anna"
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Документ Analysis of biotechnologies of production of oil products(Національний технічний університет "Харківський політехнічний інститут", 2023) Ivanova, A.; Belinska, Anna; Mishchenko, O.Документ Analysis of raw materials biotechnology production for cosmetics technology(Національний технічний університет "Харківський політехнічний інститут", 2021) Delavari, A.; Belinska, AnnaДокумент Application of automation systems in actinomycetes biotechnology(Національний технічний університет "Харківський політехнічний інститут", 2023) Gavryutina, V.; Kovalnytska, K.; Belinska, AnnaДокумент Development and research candies with increased biological value with protein-fat composite(Scientific Route, Estonia, 2017) Bochkarev, Sergiy; Cherevichna, Nataliya; Petik, Igor; Belinska, Anna; Varankina, Oleksandra; Zakhozhyi, Oleksandra; Ilina, Oleksandra; Shyrokova, OlenaThe composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.Документ Development of amino acid balanced food systems based on wheat flour and oilseed meal(PC тесhnology сеntеr, 2020) Papchenko, Victoriia; Matveeva, Tatiana; Bochkarev, Sergiy; Belinska, Anna; Kunitsia, Ekaterina; Chernukha, Anton; Bezuglov, Oleg; Bogatov, Oleg; Polkovnychenko, Dmytro; Shcherbak, SergeyThe analysis of the main methods of increasing the nutritional and biological value of wheat flour has been conducted. Considerable attention is paid to the issue of adjusting the protein content in flour due to additives. The relevance of improving the amino acid composition of flour protein is emphasized. The feasibility of comprehensive studies for the development of food system formulations with a balanced amino acid composition based on wheat flour and oilseed meal is substantiated. The amino acid content has been experimentally determined and the biological value of raw materials proteins for food systems which are sunflower and soybean meal has been calculated. The mixture composition of sunflower and soybean meal with an improved amino acid composition has been scientifically substantiated. It has been found that the protein composition of the meal mixture is maximally close to the reference in terms of the content of leucine, lysine and the amount of sulfur-containing amino acids (methionine, cystine). The score of isoleucine, tryptophan, phenylalanine and tyrosine in the protein composition of oilseed meal is 1.1–1.47 times higher than the reference. The amino acid composition has been calculated and the biological value of the protein of food systems containing 80–90 % wheat flour and 10–20 % composition of soybean and sunflower meal with improved amino acid composition has been determined. It has been found that the formulation of the food system containing 20 % of the composition of meal mixture and 80 % of wheat flour has the greatest biological value in comparison with wheat flour. In this food system, the limited amino acids – lysine and sulfur-containing (methionine and cystine) are the closest to the reference one and are 67.68 % and 70.12 %. The fatty acid composition has been experimentally determined. The biological effectiveness of the fats of the developed food systems has been calculated. The closest to the fatty acid ratio recommended by nutritionists is the food system with a ratio of meal mixture: wheat flour of 20:80. The resulting formulations of food systems will be useful in technologies of flour products with high biological value.Документ Improvement of biotechnological interesterification process of fat mixtures(Національний технічний університет "Харківський політехнічний інститут", 2023) Ivanova, A.; Belinska, Anna; Pan, K.Документ Investigation of the influence of sesame antioxidants on the oxidative stability of provitamin A(Scientific Route, Estonia, 2019) Ananieva, Valeriya; Belinska, AnnaMicrobiological oil solutions of provitamin A (β-carotene) as a dietary supplement are not widely used due to their low oxidation stability. The aim of research is determination of the effect of sesame antioxidants on the oxidative stability of provitamin A in oil solutions. The peroxide number of vegeTable oils is determined by the standard method by the titrimetric method. The value of the period of induction of oil oxidation is determined graphically from the growth curves of peroxide numbers. The content of tocopherols in oils is determined by spectrophotometric method. The content of sesamol and sesamoline in oils is determined by the colorimetric method. The oxidative stability of oils is determined using the accelerated "active oxygen" method. To plan the experiment and process the data, mathematical methods are applied using the software Microsoft Office Excel 2003. The oxidation stability of blended oils (a mixture of sesame, high oleic, sunflower and corn refined oils) and its components is investigated. Blended oil has a lower oxidative stability than sesame oil, but higher than corn and high oleic sunflower. The oxidative stability of the blend is enhanced by the antioxidant content of sesamol and sesamoline. The content of the above antioxidants, as well as the amount of tocopherols, is studied in blended oils. The oxidation stability of the obtained solution of provitamin A in blended oils is investigated. The period of induction of oxidation of blended oils with the addition of 0.2 % β-carotene increases by 1.3 times compared with the period of induction of the original blended oil. Blended long-life oil is recommended to be used to stabilize fat-soluble biologically active compounds.Документ Processing of ethanol-containing waste of oil neutralization in the technology of hand cleaning paste(PC тесhnology сеntеr, 2021) Petik, Ihor; Belinska, Anna; Kunitsia, Ekaterina; Bochkarev, Sergiy; Ovsiannikova, Tetiana; Kalyna, Viktoriia; Chernukha, Anton; Ostapov, Kostiantyn; Grigorenko, Natalia; Petukhova, OlenaThe graphical dependence of the washing capacity of ethanol-containing soapstock on the concentration in an aqueous solution and the temperature of interaction with the polluted material has been determined. It is proposed to use a 40 % aqueous solution of ethanol-containing soapstock in the hand cleaning paste technology. This soapstock solution has a washing capacity of 92–98 % at the temperature of interaction with the polluted material of 25–40 °C. The regularity of the effect of the structurant content on the consistency of hand cleaning paste was investigated using an approximating polynomial. This made it possible to substantiate the effective concentration of carboxymethyl cellulose (0.4...0.6 %) and cetysltearyl alcohol (1.8...2.0 %) in the formulation. The obtained regression equation is useful for adjusting the content of structurants in the formulation, depending on the consumer's requirements for the viscosity of the developed detergent. A comparison of the quality indicators of the developed hand cleaning paste based on ethanol-containing soapstock with a sample of similar “Primaterra Automotive” commercial hand cleaning paste was carried out. The quality indicators of the developed paste are as follows: effective viscosity at 20...22 °С – 32.0 Pa∙s; foaming capacity – 23 mm, foam stability – 62.0 %; washing ability – 92.0 %. It was determined that these quality indicators do not differ significantly in the developed detergent and commercial analogue. The data obtained indicate the prospects of processing ethanol-containing soapstock into the hand cleaning paste based on natural surfactants. The developed detergent due to the content of ethanol, glycerin and hydrogen peroxide has antiseptic properties, which is a competitive advantage among analogues. Such utilization of ethanol-containing soapstock makes the process of oil neutralization environmentally safe and economically viable.Документ Research of dry plant concentrates – ingredient of a food health improvement(Scientific Route, 2016) Ananieva, Valeriya; Krichkovska, Lidiya; Belinska, Anna; Dubonosov, Volodimir; Petrov, SergiyIt is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such method of enriching of foodstuffs will allow to bring down the deficit of necessary micro- and macronutrients, biologically active substances, and also to bring down indexes on the number of peroxide in the process of storage of low-caloric sauces due to being of natural antioxidants in powdered plant and vegetable material. Experiments were conducted for determination of microand macroelement composition and content of sum of polyphenolic substances samples of powdered plant and vegetable material. Samples with the optimal above-mentioned indexes were revealed and samples for the next stage of researches were chosen. The data plan experiment on the effect of temperature and time storage of powdered vegetable raw materials in the amount polyphenols (% wt) in samples of powdered vegetable raw materials used in the suggested corrections storage term low-calorie sauces based on secondary products of juice and wine manufacturing in recipes and calculations in compounding on productions. It was substantiated the choice of grape skin powder as bioactive addition in the emulsive foodstuffs for health improvment purposes, as a sample that has optimal indexes for micro- and macronutrients composition and maintenance of natural antioxidants of polyphenolic nature.Документ Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors(Technology center, 2017) Bochkarev, Sergiy; Krichkovska, Lidiya; Petrova, Iryna; Petrov, Serhii; Varankina, Oleksandra; Belinska, AnnaThe object of research is the biological value of the protein-fat base for athletes, workers of heavy physical labor, military personnel, depending on the conditions of its preliminary processing. A technological audit, the purpose of which was to determine the change in the content of amino acids after enzymatic hydrolysis in samples of the protein-fat base, that had undergone pretreatment by microwave radiation, was conducted. The effectiveness of the protein-fat base pretreatment by microwave radiation was evaluated on the amount of α-amino nitrogen after enzymatic hydrolysis. Based on the analysis of the obtained data, the optimal conditions of the protein-fat base pretreatment were established: 250–350 seconds of microwave treatment time and its hydration to the 12–14 % of moisture content. Such processing will increase the biological value of the protein-fat base, namely, increase the degree of digestion and digestibility of proteins in the gastrointestinal tract.Документ Research of quality indicators of proteinfat mixture from flax and sesame seeds for nutrition of athletes(Scientific Route, Estonia, 2019) Bochkarev, Sergiy; Belinska, Anna; Varankina, Oleksandra; Ananieva, Valeriya; Petik, Igor; Koshyl, Andrii; Yevstifieieva, Olha; Rudnieva, KaterynaThe aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of ω-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.Документ Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen(Technology center, 2017) Bochkarev, Sergiy; Matveeva, Tatiana; Krichkovska, Lidiya; Petrova, Iryna; Petrov, Serhii; Belinska, AnnaThe problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports. Nutrition is one of the main controlled factors that ensure the normal development of the body, health and quality of life. Nowadays the assortment of products is mainly expanded due to introduction of new technologies, application of new chemical compounds, development of genetic engineering. At the same time, daily food cannot provide the athlete's body with nutrients in the required amount. And, as a result, in recent years, to speed up regeneration, actively replenish spent plastic and energy resources, very often in sports use biologically active additives. One of the promising areas for improving the efficiency of athletes is the introduction in food rations qualitatively new food products that meet the needs of their body and at the same time have a long shelf life. The aim of this study is to evaluate the oxidation processes of the protein-fat basis, which can be used to organize the rational nutrition of athletes. The oxidative stability of the crushed sunflower seeds, sesame seeds, flax and mixtures was studied at various component ratios. It has been established that sesame seeds are the least susceptible to oxidation, and most of all – flax seeds. Among mixtures of seeds, the most prone to oxidation are mixtures that contain flax seeds and sunflower seeds. When adding sesame seeds to the mixture, the oxidative stability increases sharply. The optimal content (% by weight) of oil seeds in a protein-fat basis was calculated using the method of mathematical experiment planning in the software package "Statistica". The period of induction of oxidation of this mixture is 1.3–1.4 times higher than the induction period of sunflower seeds and 2.7–3.0 times higher than the induction period of flax seed. The use of such basis in food technologies, in particular the confectionery industry, opens up wide opportunities for expanding the range of specialized products for athletes.Документ Research on oxidative stability of proteinfat mixture based on sesame and flax seeds for use in halva technology(Технологический центр, 2019) Belinska, Anna; Bochkarev, Sergiy; Varankina, Oleksandra; Rudniev, Vasyl; Zviahintseva, Oksana; Rudnieva, Kateryna; Bielykh, Iryna; Khosha, VadymThe analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated. The content of furan antioxidants in the sesame seeds of Ilona, Kadet, Boyarin varieties has been determined. The correlation between the content of free and bound sesamol (sesamolin) has been determined. The content of α-linolenic acid and tocopherols in seeds of Southern Night, Kivik, Sympatik flax varieties has been also investigated. The choice of sesame and flax varieties for the creation of protein-fat mixture for special-purpose, which is a source of ω-3 group polyunsaturated fatty acids and antioxidants (sesamol and sesamolin), is justified. The effect of sesamolin content and moisture in the seeds of Ilona variety sesame on the oxidation resistance of its lipid component has been studied. A mathematical dependence describing such effect has been obtained. A regularity of increasing oxidation stability of sesame lipids with increasing its moisture content from 4.0 to 9.5 % has been revealed. This can be explained by sesamolin hydrolysis intensification with the release of sesamol and samin antioxidants. The stabilization effect of α-linolenic acid of flaxseed (Southern Night variety) by free sesame sesamol in the protein-fat mixture for special-purpose has been studied. It has been proved that a rational ratio of ω-3 fatty acids and sesamol has a significant effect on the inhibition of lipid oxidation of the protein-fat mixture for special purposes. The content of the protein-fat mixture for special-purpose in sunflower halva at the level of 20 % has been substantiated using a sensory evaluation method. The oxidative stability, organoleptic and physicochemical quality control parameters of the product have been investigated. It has been determined that the oxidation stability (and, accordingly, the predicted shelf life) of model samples of sunflower halva depend on the content of protein-fat mixture in them.Документ Use of Galleria mellonella ecobiotechnology in plastic degradation(Національний технічний університет "Харківський політехнічний інститут", 2023) Didukh, D.; Belinska, Anna