Jupiter grape is a red-blue interspecific seedless hybrid developed at the University of Arkansas in 1984, which, due to its high adaptability, has recently been actively cultivated in Ukraine. This creates prospects for its integrated use in winemaking, in particular for the production of rosé wines and for obtaining biologically valuable extracts from grape skins as a secondary raw material. The article is devoted to the study of the potential of the Jupiter grape variety in the context of integrated processing, which includes the production of rosé wine and the subsequent utilization of grape pomace after must separation to obtain extracts with enhanced biological value. The research materials included Jupiter grapes cultivated in the Kyiv region, rosé wine material produced from them, grape pomace after must separation, as well as hydroalcoholic extracts of the pomace obtained after a 10-day extraction process. To intensify the extraction process, pectolytic enzyme preparations were applied. Based on the analysis of the phenolic potential of the Jupiter grape variety, including the technological reserve and maceration capacity of phenolic and colouring compounds, the optimal orientation of its use for rosé wine production and the limited suitability for red wine production were determined. It was established that hydroalcoholic extraction of grape pomace remaining after rosé wine production for 10 days at a temperature of 20 °C ensures effective recovery of phenolic (81–91%) and colouring (42–55%) compounds. It was proven that the application of pectolytic enzyme preparations intensifies the extraction process, while the use of the preparation Depectil Clarification provides the maximum yield of target components. It was shown that the decrease in the redox potential of the extracts during extraction correlates with the accumulation of phenolic and colouring compounds and the formation of a moderately reducing environment favourable for preserving their bioactive forms. The obtained hydroalcoholic extracts are characterized by high biological value and can be considered a promising raw material for beverage flavouring and the development of natural functional products.
The article presents the results of a study devoted to the development of innovative technology for cold sweet dishes of increased quality for dietary and functional purposes, using the example of whipped creams with the addition of beetroot and blueberry powders as natural sources of biologically active compounds. The relevance of the work is determined by the need to expand the range of dietary products with increased nutritional and biological value, as well as the search for effective technological solutions that ensure stable rheological and high sensory properties of finished products in accordance with modern concepts of nutrition, preventive nutrition, and functional product design. The research was carried out taking into account the philosophy of technologies as a system of conceptual principles aimed at minimizing intensive technological influences, preserving the natural biological value of raw materials, forming a stable product structure without heat treatment, and harmonizing technological, nutrition, and sensory characteristics. This approach made it possible to consider technology not only as a set of operations, but as a holistic model for creating a functional food product. The aim of the study is to scientifically substantiate the recipe composition and technological parameters for the preparation of cold sweet dietary dishes – whipped creams using beetroot and blueberry powders as sources of natural functional ingredients. The object of the study is the technology of cold sweet dishes, in particular whipped creams, and the subject is the influence of plant powders and gelling agents on the formation of their structural–mechanical, physicochemical, and organoleptic characteristics. In the course of experimental research, the recipe composition was optimized based on Greek yogurt with a fat content of 3%, cream 33%, beetroot and blueberry powders, agar–agar, and highly esterified pectin using natural sweeteners. It was established that the rational ratio of active components is 6.81 g of vegetable powders and 4.64 g of gelling agents per 100 g of recipe mass, which ensures the achievement of the maximum integral quality index. Physical and chemical evaluation confirmed the formation of an optimal product consistency with a viscosity of up to 680 mPa·s, minimal syneresis, stable acidity, and shape retention for 48 hours at a temperature of 4 ± 2 °C. The results of infrared spectroscopy and thermogravimetric analysis indicate the formation of a heat–resistant protein–polysaccharide structural matrix that is stable at temperatures up to 120 °C. Chemical analysis has shown a significant enrichment of the product with dietary fiber, minerals, and vitamins, as well as a high content of anthocyanins and betaines, which determines the pronounced antioxidant potential and functional activity of the developed creams. The proposed technology can be recommended for implementation in restaurants and food industry enterprises focused on the production of dietary and functional products.
Prospects for the development of packaged water technologies include their use in various industries. An important problem of the development of society is the need to provide consumers with high-quality drinking water. The state of the environment shows that the supply of quality drinking water to the population is an urgent issue of the present and the future. Therefore, the selection of innovative methods of water treatment is an urgent task today. Establishments of the hospitality industry must use high-quality drinking water both for direct consumption and as a component of food dishes. In recent years, the packaged drinking water market has been developing rapidly in Ukraine, which is a promising solution to the problem of supplying consumers with quality water. The article presents the results of theoretical and experimental research on the improvement of water treatment technology in the production of bottled water. The results of theoretical studies for correcting water parameters from various sources to meet consumer requirements and ensure compliance of its composition with the needs of the human body are presented. Changes in salt content, electrical conductivity, and pH depending on pressure and water consumption are given. The performance of the installation and the mineral composition of the permeate of membrane water filtration were studied depending on the number of membranes. The use of recirculate in specified quantities at the recommended pressure made it possible to obtain a permeate with a given composition of salt ions. Their content in water with the use of 25% recirculate ensured pressure in the system and allowed to reduce the amount of concentrate obtained. The article describes the technological parameters of water treatment and provides prospects for the use of reverse osmosis installations for the production of packaged water. The obtained results regarding the use of reverse osmosis installations in water treatment with the use of recirculate make it possible to prepare bottled water of a specified mineral composition in accordance with the needs of consumers and institutions of the hospitality industry.
Food industry generates large amounts of side-streams, from waste water to by-products, leaving large mark on the environment. Food industry by-products should not be treated as waste, as they contain numerous compounds that may be used in food, feed, pharmaceutical products and cosmetics. Plant-based by-products are source of fibre, pigments, bioactive compounds, and often good sources of protein. In addition, new European regulation regarding sustainable supply of cocoa will reduce available quantities of cocoa and raise cocoa prices in the European Union. This increases the need for better use of cocoa bean, e.g. use of cocoa shell. Therefore, the aim of this research was to examine potential of food industry by-product: cocoa shell and novel protein source: fava bean protein for binding liquid oils for the purpose of application in food industry. The potential of high voltage electrical discharge treatment in improving this ability was investigated. Different treatment conditions (time: 30 s – 20 min, frequency: 20 – 80 Hz; injection of air and N2) were explored and binding od sunflower oil was determined after each treatment. The results showed that high-voltage electrical treatment with injection of gas improves oil binding capacity of cocoa shell and fava bean protein, with the maximum value of 3.41 g/g observed for cocoa shell treated for 10 min at 20 Hz with air injection. Some investigated treatment conditions caused the partial loss of phenolic compounds in cocoa shell, and all investigated treatments reduced foaming capacity of fava protein. The results are a good ground for further research of use of cocoa shell and fava bean protein as oleogeling raw-materials for production of substitutes of saturated and hydrogenated fats in food products. Further research is needed for optimization of high-voltage electrical treatment conditions, and exploration of oleogel production.
Non-alcoholic beverages constitute one of the key groups of functional food products. When developing a technology, the scientific justification and selection of primary raw materials and functional ingredients are of paramount importance. Buckwheat is a valuable cereal crop that occupies an important place among agricultural crops. Buckwheat grain is cahracterised by a unique chemical composition and is considered as essential for a nutritionally balanced diet. Buckwheat proteins have high biological and nutritional value, containing albumin, globulin, and balanced and complete amino acids. Buckwheat has a high level of amino acids due to the presence of essential amino acids and the high biological value of its proteins, including tryptophan (2.16) and the limiting one, threonine (0.80). It is close to unity in other amino acids, surpassing barley, rice, corn and wheat in isoleucine, lysine, methionine, cystine. At the same time, the presence of allergens in buckwheat should be taken into account, and sprouts should be kept under control when growing its seeds. The amylolytic activity of freshly germinated buckwheat malt is 1.7 times lower than that of barley and amounts to 264 (w–k) units. The proteolytic activity was slightly higher compared to freshly germinated barley malt. The proteolytic activity of barley and buckwheat malt enzymes was reached its maximum on the 6th day of germination and amounted to 28 units/g in both. The amylolytic activity also reached its maximum on the sixth day of germination, amounting to 440 W–K units in barley and 270 W–K units in buckwheat. A gluten-free probiotic kvass formulations have been developed on the basis of powdered buckwheat malt extract. The formulation incorporated lemon balm (Melissa officinalis) extract, bifidobacteria, and other components. The newly developed kvass is intended for consumers with gluten intolerance.
