Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

The present study was conducted to investigate the effect of complex amylolytic preparations on green buckwheat starch in the environment of oxidized and reduced fractions of electrochemically activated solutions. The novelty of the work lies in the study of the effect of catholyte and anolyte obtained from tap water on the accumulation of reducing substances in the process of enzymatic hydrolysis of green buckwheat starch with the use of preparations AmyloLux ATS and Maltogenase 2X L. The practical significance of the work is related to the possibility of improving the technology of grain drinks or preparation of buckwheat malt in the production of gluten-free beer. It was found that enzymatic hydrolysis of green buckwheat starch with the use of complex amylolytic preparations proceeded most intensively when using the oxidized anodic fraction of electrochemically activated solutions. The level of reducing substances in the anolyte environment exceeded the analogous index in the samples based on water and catholyte by 1.2-1.3 times, already after 30 minutes and before the end of the process.

There is a trend towards healthy nutrition in the modern world, which causes consumers to favor natural ingredients isolated from plant raw materials. Traditional technologies used for obtaining food colorants have a number of disadvantages, so new methods are being developed - highly efficient, safe, and resource-saving. An innovative approach to the extraction of pigments is ultrasonic extraction (USE) in the medium of electrochemically activated aqueous solution (ECAS). Utilization of secondary raw materials in the form of production waste, such as root vegetable peels, is of particular interest. The aim of the work was to extract natural colorants from table beetroot by means of USE in metastable fractions of ECAS and to study the possibility of their introduction into the food system of confectionery cream. The coloring substances from table beet (Beta vulgaris L.) peel were extracted by ultrasound (power 24 W, ultrasound frequency 1.7 MHz, duration 60 min). The solvents used for pigment extraction were drinking water, oxidized (anolyte) and reduced (catholyte) fractions of ECAS; at the ratio of raw materials and solvent of 1 : 3 (by weight). Aqueous solutions of coloring substances extracted from table beet peel were obtained. The influence of the solvent on physicochemical indicators of the extract quality and organoleptic properties of the finished cream was studied. It is shown that USE in the oxidized fraction of ECAS affects the mass fraction of dry substances in the extract, and their addition to the cream for flour confectionery products at the ratio of 1 : 6 (ml/g) ensures the desired organoleptic indicators. The type of solvent (water, anolyte, catholyte) affects the content of soluble solids in the extract, the degree of extraction and the quality of the finished confectionery cream. Prospects of practical use of the research results are connected with the development of technology of extraction of natural coloring agents under gentle conditions, as well as the use of plant extracts in emulsion food systems in order to increase their nutritional value, attractiveness and replacement of synthetic colorants.

Spinach belongs to leafy vegetables, it is rich in a variety of chemical elements, enriched mainly with wa-ter-soluble vitamins, as well as fat-soluble (E, K, A), especially carotenoids, phenolic compounds, in par-ticular flavonoids (quercetin, kaempferol), derivatives patuletin, spinacetin, spinatoside, jaseidin and fla-vone. Of the bioflavonoids, quercetin and rutin can be noted separately, which have antioxidant properties and are capable of being hydrogen donors due to the ortho-hydroxyls of the phenolic ring C. Therefore, spinach is beneficial for the human body. It also has a low-calorie content and is a source of minerals (po-tassium, magnesium, iron, manganese and especially silicon), which are quite stable during heat treat-ment. All this justifies such a large demand for a product that is constantly growing. The purpose of the research is to develop a new drink using raw materials of plant origin. The drink was prepared on the basis of apple raw materials. The constituent components were raspberries and mint leaves. Enrichment was car-ried out by adding spinach, which has a tonic and gel-forming property. Four forms of introducing spinach into the drink recipe were studied: dry and fresh leaves, extracts and juice. The best result was obtained when using leaves that were treated for disinfection with the Anolyte disinfectant by using a Super-Plus household electric water activator. The drink has 28% solids, acidity at pH 5.0. The sedimentation time of suspended particles was 2 hours. The technological process for the production of the drink consists in the processing of spinach and mint leaves, the preparation of apple puree, the combination and grinding of all components, portioning, vacuuming, storage, logistics and sales. The finished drink had the property of a liquid with a constant emerald-colored sediment, with a sweet, berry aroma and taste, and an inhomogene-ous consistency. Contains 2 g of protein, 0.4 g of fat, 27 g of carbohydrates, and an energy value of 120 kcal. The product is low in calories.

The emergence of new types and methods of food processing requires studying the impact on the compo-nents of food systems. Fish products are an important part of the human diet, but as a result of storage, their quality and safety indicators are reduced. An effective way to ensure the biological safety of fish raw materials is the use of electrochemically activated solutions (ECAS) obtained by high-voltage diaphragm electrolysis. The aim of the study was to study the effect of various concentrations of ECAS on the fatty acid profile of food systems using the example of fish oil from Atlantic salmon (Salmo salar) fillet during the shelf life. In the experiments, a ready-made ECAS with an active chlorine concentration (hereinafter Cach) of 500 mg/l (0.05%) was used, from which working ECAS were prepared with a dilution of 50% and 15%, which corresponds to Cach – 250 mg/l (0.025%) and Cach – 75 mg / l (0.0075%). The concentration of ECAS was selected experimentally in order to determine the optimal concentration at which the de-struction of fatty acids (hereinafter FA) of the studied samples did not occur. The determination was car-ried out by gas chromatography using a Crystal-2000M chromatograph. Comparison was made with con-trol samples. Identification of the peaks of FA methyl esters of the tested samples made it possible to de-termine the recommended working concentration of active chlorine ECAS equal to 75 mg/l, at which the content of polyunsaturated fatty acids does not statistically decrease. The research results can be used to ensure the quality and biological safety of fish fillets, taking into account the specific effects of ECAS on individual components of food systems.

The article presents the results of a systematic review of the literature, presenting relevant information about the functional properties of encapsulated dietary supplements. Encapsulation is a physico-chemical or mechanical process of encapsulating small particles of a substance in a shell of film-forming material. In the food industry and pharmaceutical industry encapsulation of bioactive components is used to regulate redox reactions, adjust taste, color and odor, increase shelf life, etc. The products, beverages and raw materials for their production entering the market nowadays must meet the requirements of safety, authenticity and nutritional value. Encapsulated forms of food additives are currently being considered as components of functional foods. With the advent of "molecular gastro-nomy" the technological properties of little-known hydrocolloids became more applicable by the producers of public catering products, which influenced the expansion of their use in the development of innovative food products. One of the methods of this direction is encapsulation of various food masses (sauces, juices, extracts, etc.). This method is an effective tool for the delivery of biologically active molecules (antioxidants, minerals, vitamins, phytosterols, polyunsaturated fatty acids, etc.) in foods. Data on the optimization of the use of encapsulated dietary supplements are provided. The data in this review will provide insight into new encapsulation methods, ways to improve the stability of properties and bioavailability of functional foods. Encapsulation is considered a useful tool to improve the delivery of active compounds, nutrients, and living cells in foods to enhance immunity, well-being, and prevention.

Introduction. Electrochemical activation of water controls the physicochemical parameters of aquatic food environment without any reagents. Electrolyzed water affects the properties of macronutrient solutions. The present research studied the effect of anodic and cathodic fractions of electrochemically activated water on protein molecules and their interaction patterns. Study objects and methods. The study featured bovine serum albumin and its properties in electrochemically activated water with nonstandard redox and acidity values. The aqueous solution of bovine serum albumin was studied by viscometry, UV spectrometry, time-of-flight secondary ion mass spectrometry, and electrophoresis. Results and discussion. By knowing the interaction patterns of electrochemically activated water and protein molecules, food producers can control the properties of biological raw materials. Bovine serum albumin was studied in metastable fractions of electrochemically activated water obtained in the anode or cathode chamber of an electrochemical reactor. Both fractions of electrochemically activated water appeared to modify the properties of bovine serum albumin. The oxidized fraction of electrochemically activated water (anolyte) converted the protein solution into a more homogeneous molecular composition. The solution of bovine serum albumin in the reduced fraction of electrochemically activated water (catholyte) had an abnormally negative redox potential (–800 mV). The aqueous solution of bovine serum albumin in catholyte retained its initial viscosity for a long time, and its level was lower than in the control sample. This effect was consistent with other physicochemical characteristics of the solution. Conclusion. The research revealed some patterns that make it possible to apply reagent-free viscosity regulation to protein media in the food industry.

Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water. The research objective was to study the effect of the anodic and cathodic fractions of electrochemically activated water on the quality indicators of wheat flour, dough, and bread. The study featured electrochemically activated water fractions, wheat flour, yeast, dough, and wheat bread. It employed standard physicochemical and organoleptic methods of analysis to study the redox potential and pH of electrochemically activated water during relaxation. The indicators returned to the initial level, but they changed significantly after 72 h. The experiment included the quantity and quality of gluten, extensibility and hydration, water-retaining capacity of flour, yeast fermentation, titratable acidity, dough fermentation rate, and the quality of finished products. The anolyte did not change the quality of gluten but decreased its amount by 2.0–3.7%, probably due to a weaker protein hydration. As for the effect of catholyte on the quality of gluten, the bonds between proteins became stronger in weak as the measurement of gluten deformation index decreased by 11.3%; they relaxed in stronger as the measurement of gluten deformation index increased by 20%. Catholyte increased the water-retaining capacity of weak flour by 11.7% and that of resistant gluten – by 5.3%. It also activated yeast cells. The samples of bread cooked on catholyte had a greater specific volume by 3.7–5.4% and porosity – by 2.3–4.6%, compared to the samples cooked on anolyte. The research also included a comparative analysis of the shape of the hearth bread samples. It confirmed that the catholyte strengthened the dough when the flour was weak and relaxed it when resistant gluten was used. The research revealed some patterns regarding the effect of electrochemically activated water fractions on the amount and properties of gluten, water-retaining capacity of flour, yeast activity, and bread quality indicators. The results can be used to correct the properties of dough from low-quality flour, as well as for reagent-free control of the properties and behavior of food and biological raw materials.

The paper experimentally investigates and theoretically substantiates a reagent-free electrochemical technology for fresh natural water purification, which simulates oxidative, reduction and filtration processes of water purification for the needs of agriculture. The use of the latest advances in the design of flow-through electrochemical diaphragm reactors has made it possible to develop a universal technology for removing heavy metal, iron, manganese ions, dissolved organic compounds of natural and artificial origin, microorganisms of all types and forms, as well as microbial toxins and pharmaceuticals from water. The versatility of the technology lies in the possibility of its application not only for fresh water, but also for water with any degree of mineralization. Based on the obtained experimental data, a compact high-performance unit for purifying natural fresh water to obtain high quality drinking water has been created.

The change in the redox potential of water and solutions of bovine serum albumin and gelatin in electrochemically activated water with a reduced value of the redox potential obtained in the cathode chamber of a diaphragm electrochemical reactor is considered. The dependence of the relaxation rate of a protein solution in electrochemically activated water on its concentration in the range 0.01%-0.2% is shown. An increase in the concentration of proteins contributes to the restoration of the RP of solutions with different kinetics for albumin and gelatin. Reagent-free control of the characteristics of protein solutions can find application in technologies for processing livestock products, for example, in meat technologies.

One of the directions for improving existing and creating new technologies for bakery products can be associated with the regulation of dough making processes through the use of electrochemically activated (ECA) water during kneading. By the ECA water method in the zone of one of the electrodes (anode or cathode) of the diaphragm reactor, respectively, anolyte or catholyte is obtained, which have a number of anomalous properties during the relaxation period. The ECA method allows you to purposefully change the structure of water, pH and redox potential, catalytic, biological and chemical activity. The purpose of the research is to study the effect of ECA water fractions on the rheological parameters of a heterophase homogenate during the formation of its structure during kneading before readiness and after the kneading operation. Conditional and classical rheological characteristics were determined using a texture analyzer device. In the work, the rheodynamics of mixing wheat bakery flour of the highest grade with various fractions of ECA water was established. It was revealed that the anodic and cathodic fractions of the ECA water, depending on the duration of treatment and the pH and RP indices, have a different effect on the structural, mechanical and rheological characteristics of the flour homogenate. The freshly prepared activated water fraction after 30 min of anodic treatment (sample A30) had a greater effect on the rheodynamics of the wheat dough kneading. The dough formed using the specified water sample was characterized by maximum stability, increased by 58% compared to other samples. The homogenate formed with the A30 sample is characterized by the longest dough kneading time to readiness (2.8 min), the highest dough stability during kneading (9.8 min) and, accordingly, the highest flour quality indicator (QN 73 mm). At the same time, the dough-thinning index reaches the minimum values of 40/62, which confirms the tendency for a decrease in the activity of wheat flour amylases in terms of the "Falling Number" indicator.

В настоящее время обеспечение качества и биологической безопасности продукции общественного питания приобретает особую актуальность. Высокоэффективная электрохимически активированная вода (ЭХА-вода) и ЭХАВ-альбумин может применяться как в качестве технологического вспомогательного средства для продовольственного сырья животного происхождения, так и готовой продукции. При лабораторно-производственных испытаниях методом органолептического (внешний вид, консистенция, цвет и вид на разрезе, запах и вкус), физико-химического (массовая доля белка, жира, влаги), микробиологического (КМАФАнМ, БГКП, Listeria monocytogene, Salmonella) анализа были исследованы следующие образцы. Образец № 1: контрольный образец, приготовленный по традиционной рецептуре с использованием питьевой воды, ГОСТ Р 51232-98; образец № 2: опытный образец, приготовленный с использованием электрохимически активированной питьевой воды (катодной) ОВП, +34 мВ (установка «Изумруд»); образец № 3: опытный образец, приготовленный с использованием питьевой воды (ГОСТ Р 51232-98) и электрохимически активированной питьевой воды (катодной), ОВП +34 мВ (установка «Изумруд»), в соотношении 50/50. В работе, на примере мясных рубленых полуфабрикатов, показано обеспечение их биологической безопасности и пролонгация срока годности. Определено, что срок годности образцов, приготовленных с использованием электрохимически активированной питьевой воды, может достигать 18 суток, по сравнению с традиционной технологией (15 суток), с учетом коэффициента резерва – 1,3 согласно нормативному документу МУК 4.2.1847-04. Развитие научных исследований, направленных на минимизацию биологических рисков и предотвращение биологических угроз, является важным при реализации положений Федерального закона от 30 декабря 2020 года № 492-ФЗ «О биологической безопасности в Российской Федерации».

В современных условиях конкуренции предприятия общественного питания, в том числе и рестораны, вынуждены разрабатывать и использовать различные технологии привлечения клиентов. Значительную роль здесь играют маркетинговые методы, однако, обычной рекламы в средствах массовой информации уже недостаточно. Для поддержания конкурентоспособности рестораны разрабатывают оригинальные и современные способы и подходы к ведению бизнеса, которые уже невозможны без применения новых информационных технологий. В данной статье авторский коллектив Московского государственного университета пищевых производств предлагает инновационный подход для развития индустрии здорового питания, основанный на сочетании различных факторов воздействия на клиентов. Цель исследования – изучить возможности повышения эффективности деятельности предприятий общественного питания, в том числе кафе и ресторанов, за счет использования новейших тенденций в данной сфере. Задачи исследования: исходя из необходимости обеспечения населения здоровым питанием, разработать меню и сбалансированный состав блюд под него для ресторана здорового питания; проанализировать современные тренды в части автоматизации и использования современных информационных технологий DIGITAL HEALTH FOOD для повышения лояльности клиентов предприятий общественного питания и возможности их использования в ресторане здорового питания; предложить прототипы конкретных информационных решений для ресторана здорового питания, в частности – электронного меню с элементами дополненной реальности (AR) и решений визуализации на основе виртуальных технологий VR. Исследование проводилось в условиях лаборатории кулинарного искусства «Кухня-студия» МГУПП с апробацией в Учебном центре РЕСТОРАН-БАР МГУПП совместно с лабораториями кафедры «Информатика и вычислительная техника». После анализа мировых трендов цифровизации пищи были выбраны и разработаны анимационные решения и интерфейсы под них для повышения эффективности ресторанов и популяризации здорового образа жизни, в частности - электронное меню в дополненной реальности (AR). Области применения решений проекта – кафе, рестораны, кейтеринг премиум и массового сегмента, предприятия общественного питания с элементами электронной коммерции. По оценкам авторов, разрабатываемый проект позволит: мотивировать население к посещению организации общественного питания, которое будет применять рассматриваемые решения; повысить прибыль предприятий общественного питания (за счет привлечения клиентов); как конечная цель проекта – улучшить здоровье граждан за счет потребления здорового, сбалансированного питания. Полученные в ходе исследования результаты позволяют утверждать, что проект ресторана здорового питания с элементами виртуальной и смешанной реальности будет востребован организациями общественного питания и интересен для их посетителей.

Microporous materials can provide interesting tools for different goals from bioimaging to the delivery of bioactive molecules. In this study, the procedure based on cryo-approaches was designed to formulate the nanoparticles of natural clinoptilolite from the Zeolites mineral family. Applying scanning electron microscopy, clinoptilolite samples were imaged. After aging in the ethanol solution of phosphatidylcholine (lecithin), nanoparticles were encapsulated in the lecithin envelope. The adsorption of lecithin by clinoptilolite nanoparticles was studied by registering the diminution of optical density (OD 235) for ethanol/lecithin solution at 235 nm with UV spectrometry. The kinetics of lecithin/clinoptilolite complex development was shown to exhibit intricate behavior, when the adsorption of lecithin was followed with its gradual release resulting in the increase of lecithin content in ethanol solution back toward the original level. The size distribution for the lecithin/clinoptilolite complex was determined with a dynamic light scattering technique. To our knowledge, there are no reports of natural clinoptilolite-based platforms that were used as the for a nanosized capsule with phospholipids shell.

В данной работе изучали тонкое строение бактериальной плёнки, сформированной на внутренней поверхности проточного реактора. Используя подходы сканирующей электронной микроскопии (SEM), исследовали детали рельефа биоплёнки. Анализировали действие электрохимически восстановленного водного (ERW) раствора на ультраструктуру биоплёнки, созданную планктонной формой E.coli и/или лактобактериями. Показано, что обработка посредством ERW-раствора разрушает полимерный матрикс биоплёнки и её клеточную компоненту.

The action of electrochemically activated water on the fine structure of biofilms formed by the plankton forms of lactic acid bacteria and E. coli was investigated. Bacterial biofilms were grown on the inner surface of the tube of flow reactor, imitating a pipeline. The ultrastructure of the relief of biofilms was visualized using scanning electron microscopy. Sequential treatment with anolyte and catholyte destroyed both the organic polymer matrix of biofilms and bacterial cells embedded in the matrix.

Применение электрохимически активированных растворов (ЭХА) в системах, образованных из кристаллов льда, обладающих бактерицидными свойствами, приобретает все большее значение в качестве передовой технологии эффективного охлаждения и хранения пищевых водных продуктов. В настоящем исследовании оценивали эффект данной технологии на качество и продление срока годности свежей рыбы – форели радужной во время хранения в холодильной камере (0-2°C). В ходе серии экспериментов образцы рыбы помещали в контейнеры со льдом, образованным на основе ЭХА раствора и водопроводной воды и устанавливали рациональный режим хранения (способ обработки, время) в зависимости от микробиологических, органолептических и физико-химических показателей. В результате исследования было показано, что уже через сутки хранения в бактерицидном льду у опытного образца рыбы наблюдалось снижение бактериальной обсемененности по сравнению с контрольным образцом. Общий срок хранения форели в среде, в течение которого количество колоний микроорганизмов было допустимым, составил 7 суток. У контрольного образца по истечении данного периода наблюдался сплошной рост колоний, что свидетельствует о тотальном загрязнении рыбы. Путем охлаждения свежей рыбы бактерицидным льдом удалось снизить общее микробное число в 1,5-2 раза. Охлаждение и хранение в среде с ЭХА-раствором привело к изменению цвета кожного покрова форели (светлее по сравнению с исходным) и присутствию легкого запаха хлора. Рыба, хранившаяся в обычном льду, практически не изменила цвет, однако приобрела запах несвежей рыбы. В результате исследования показано, что применение ЭХА раствора – эффективный, экологичный и экономически выгодный технологический прием для использования с целью продления сроков свежести рыбы, повышения ее качества и безопасности.

Designing of a unified learning environment in educational institution is an important component of increasing the efficiency and quality of graduate education. In most universities the gravity center of informatization is shifted to the side of the administrative and economic management. Development of complex system solutions in the field of building unified learning environment in a modern university is rather necessary. The unified information system includes subsystems of various types of university activities that function in a unified information space with interactive access in an automated mode. The main educational subsystems include E-Learning Environment (ELE) and Automated Information Library System (AILS). ELE serves to develop research courses, store information and monitor student learning achievements. It is individualized for the teachers preferences, mobile, integrated with various software products, allows students to be involved in the formation of relevant materials, test tasks, podcasts, etc. The system provides the separation of users into several roles: a teacher, a student, an editor, a moderator, each of the named has certain competencies. As a learning environment for e-education, the MOODLE 2.8 learning management system is used. The e-learning system is integrated with the AILS, which allows more efficient use of already available educational resources. The objective of the work is related to the development, presentation and implementation of requirements for a system of effective interdisciplinary e-learning. The experience of organizing the educational process in the field of life sciences based on the available analytical, scientific and educational backlog in automation, technology, biology and pedagogy is applied. The necessity for real time integration of various automated systems in the university is substantiated. The presented integration was tested at the Moscow State University of Food Production (MSUFP) with intermediate testing and control of students' knowledge in 2014-2018 at a load of about 800 users online. No performance problems were identified. With the total number of the system users of about 7000 people, the burden on the personnel supporting users in the electronic educational environment has significantly decreased. The results of the work are implemented in the educational, scientific and administrative-economic processes of the MSUPP and a number of other universities. The analysis of the results of the implementation of unified learning environment showed its effectiveness, ease of use, improving the quality of graduate training and the prospect of using a single information space for international interdepartmental electronic education in an educational organization.