Выжимки томатов являются наиболее перспективным сырьем для извлечения ликопина (Л), поскольку характеризуются его высоким содержанием и имеют низкую стоимость. Однако экстракция Л органическими раство- рителями без предварительной подготовки выжимок является малоэффективной, что обусловлено жесткой структурой их клеточных стенок. Поэтому разработка эффективных технологических режимов извлечения Л из выжимок томатов, позволяющих повысить степень его извлечения и масштабировать процесс получения, актуальна. Для определения эффективных режимов экстракции Л использовали предварительно измельченные и обработанные композицией фер- ментов выжимки томатов с массовой долей влаги не более 10%. Экстракцию проводили ацетоном и гексаном, а также их смесью при варьировании объемных соотношений ацетон : гексан (1 : 1, 1 : 3, 1 : 5 и 1 : 7). По окончании экстракции путем фильтрования под вакуумом осуществляли разделение фаз на экстракт и осадок, с помощью роторного испари- теля удаляли из экстракта растворитель и получали концентрат каротиноидов в масле. Установлено, что наибольшее содержание Л в образце концентрата каротиноидов в масле наблюдалось при экстракции смесью растворителей при объемном соотношении ацетон : гексан 1 : 5, при этом соотношение по массе выжимки томатов : смесь растворителей составляло 1 : 15. Определены эффективная температура и продолжительность процесса экстракции Л – 40°С и 45 мин соответственно. Выявлено, что воздействие на процесс экстракции ультразвуком (УЗ) удельной мощностью 0,4 Вт/см3 в течение 7 мин позволило снизить соотношение по массе выжимки томатов : смесь растворителей до 1 : 14, при этом в образце концентрата каротиноидов содержание Л увеличилось на 19% по сравнению с контрольным образ- цом, полученным без применения УЗ. Полученный по разработанным режимам концентрат каротиноидов в масле с вы- соким содержанием Л (2468,2 мг/100 г) является эффективной пищевой добавкой для обогащения продуктов питания. Tomato pomace is the most promising raw material for the extraction of lycopene (L), as it is characterized by its high content and low cost. However extraction of L with organic solvents without preliminary preparation of pomace is ineffective, due to the rigid structure of their cell walls. Therefore the development of effective technological modes for extracting L from tomato pomace, allowing to increase the degree of its extraction and scale the production process, is relevant. To determine the effective modes of lycopene extraction, tomato pomace pre-crushed and treated with an enzyme composition with a mass fraction of moisture of no more than 10% was used. The extraction was carried out with acetone and hexane, as well as their mixture, with varying volume ratios of acetone: hexane (1 : 1, 1 : 3, 1 : 5 and 1 : 7). At the end of extraction, the phases were separated into extract and precipitate by vacuum fi ltration, the solvent was removed from the extract using a rotary evaporator and a concentrate of carotenoids in oil was obtained. It was found that the highest L content in the sample of carotenoid concentrate in oil was observed during extraction with a solvent mixture at a volume ratio of aceto- ne : hexane 1 : 5, while the ratio by weight of tomato pomace : solvent mixture was 1 : 15. The effective temperature and duration of the extraction process of L were determined – 40°C and 45 min respectively. It was revealed that exposure to the extraction process by ultrasound with a specifi c power of 0,4 W/cm3 for 7 minutes allowed to reduce the ratio by weight of tomato pomace : a mixture of solvents to 1 : 14, while the L content in the carotenoid concentrate sample increased by 19% compared with the control sample obtained without the use of ultrasound. The carotenoid concentrate in oil with a high L content (2468,2 mg/100 g) obtained according to the developed regimes is an effective food additive for food enrichment.

В пищевых технологиях актуально использование модификации растительных фосфолипидов, которая позволяет направленно изменять их технологические свойства и получать модифицированные фосфолипиды – лизо- фосфолипиды. Цель научного обзора – анализ отечественной и зарубежной научно-технической и патентной инфор- мации о существующих способах получения лизофосфолипидов. В исследовании приведены результаты поиска науч- но-технической и патентной информации в электронных базах данных Google Scholar, PubMed, Science Direct, Scopus, eLibrary.ru, ФГБУ ФИПС, Евразийского патентного ведомства, Всемирной организации интеллектуальной собственно- сти, в которых рассматриваются способы получения лизофосфолипидов. При выполнении работы применяли методы анализа, систематизации и обобщения. Установлены преимущества и недостатки существующих способов получения лизофосфолипидов. Показано, что ферментативная модификация растительных фосфолипидов имеет перед химиче- ской ряд преимуществ, среди которых главным является возможность регулирования химического состава модифици- рованных фосфолипидов в зависимости от природы используемого фермента. Выявлено, что известные способы полу- чения лизофосфолипидов реализуются длительно и сложно, не нашли применения в пищевой промышленности из-за высокой энерго- и ресурсозатратности, что обусловливает высокую себестоимость конечного продукта. Это затрудня- ет возможность масштабирования известных способов получения лизофосфолипидов в промышленных объемах. Для практического применения в промышленности способ получения модифицированных фосфолипидов должен быть максимально простым и экономически эффективным. В связи с этим перспективны исследования по разработке техно- логии получения лизофосфолипидов высокого качества и безопасности для реализации в промышленных масштабах. In food technology, it is important to use the modification of plant phospholipids, which makes it possible to specifically change their technological properties and obtain modified phospholipids – lysophospholipids. The purpose of the scientific review is to analyze domestic and foreign scientific, technical and patent information on existing methods for producing modified phospholipids. The study presents the results of a search for scientific, technical and patent information in electronic databases Google Scholar, PubMed, Science Direct, Scopus, eLibrary.ru, Federal State Budgetary Institution FIPS, Eurasian Patent Office, World Intellectual Property Organization, which discuss methods for obtaining lysophospholipids. When performing the work, methods of analysis, systematization and generalization were used. The advantages and disadvantages of existing methods for producing lysophospholipids have been established. It has been shown that enzymatic modification of plant phospholipids has a number of advantages over chemical modification, the main one being the ability to regulate the chemical composition of modified phospholipids depending on the nature of the enzyme used. It was revealed that the known methods for producing lysophospholipids are time-consuming and difficult to implement, and have not found application in the food industry due to high energy and resource consumption, which leads to the high cost of the final product. This makes it difficult to scale up known methods for producing lysophospholipids on an industrial scale. For practical use in industry, the method for producing modified phospholipids must be as simple and cost-effective as possible. In this regard, research on the development of technology for producing high quality and safe lysophospholipids for implementation on an industrial scale is promising.

Carotenes, which simultaneously have the properties of natural dyes and biologically active substances that have a positive effect on human health and life expectancy, are becoming increasingly widespread in the food, pharmacological and cosmetic industries. This necessitates an increase in the production of carotenes on an industrial scale. For use in food technologies, an encapsulated form of carotenes is recommended, which requires their high purity. The purpose of this study is to analyze domestic and foreign scientific, technical and patent information on existing methods for obtaining carotenes from carotenoid concentrates to determine the direction of research for the development of technology for the production of carotenes, in particular lycopene, ensuring the production of high purity lycopene from carotenoid concentrates, as well as increasing release of lycopene. The issues of using chromatographic methods for isolating lycopene, their advantages and disadvantages, as well as the use of non-polar and low-polar organic solvents for isolating lycopene from carotenoid concentrate are considered. The promising direction of research on the use of adsorption resins in the isolation of lycopene from carotenoid concentrates is noted.It has been concluded that the currently existing methods for obtaining carotenes from carotenoid concentrates, in particular lycopene, are quite technically complex and time-consuming. Some of the mallow the production of high purity lycopene, but the yield of lycopene is so low that their industrial scaling seems impractical. Taking this into account, research is being updated in the field of developing a technology for producing lycopene from a carotenoid concentrate, providing a high yield of high purity lycopene, with the possibility of its implementation on an industrial scale.

Выжимки томатов – перспективный источник получения каротиноидов. Как правило, извлечение бе- та-каротина и ликопина осуществляют экстракцией органическим растворителем, однако для повышения выхода целевых компонентов в экстракт необходимо проводить предварительную подготовку выжимок томатов. Цель ис- следования – изучение влияния физических методов предварительной подготовки выжимок томатов на эффектив- ность извлечения бета-каротина и ликопина. Определена эффективность обработки выжимок томатов ЭМП СВЧ, обеспечивающей переход содержащейся в них связанной воды в свободную, при этоммаксимальный эффект отмечен при темпе нагрева 1°С/с до достижения температуры 45°С. Продолжительность ИК-сушки выжимок томатов, пред- варительно обработанных ЭМП СВЧ, сократилась в 1,3 раза по сравнению с необработанными, при этом потери каротиноидов минимальны: 5,2 и 6,1% бета-каротина и ликопина соответственно по отношению к исходному со- держанию. Выявлено, что степень измельчения высушенных выжимок томатов, характеризуемая размером частиц 1 мм, обеспечивает максимальную эффективность извлечения бета-каротина и ликопина. Установлена эффектив- ность применения физических методов подготовки выжимок томатов, включая их обработку ЭМП СВЧ, последу- ющую ИК-сушку и измельчение, для получения комплекса каротиноидов, обеспечивающая максимальную степень извлечения бета-каротина и ликопина при последующей экстракции подготовленных выжимок томатов ацетоном. Tomato pomace is a promising source of carotenoids. As a rule, the extraction of beta-carotene and lycopene is carried out by extraction with an organic solvent, however, to increase the yield of target components in the extract, it is necessary to pre-treat tomato pomace. The purpose of the study is to study the effect of physical methods of preliminary preparation of tomato pomace on the efficiency of beta-carotene and lycopene extraction. The efficiency of processing tomato pomace with EMF microwave, which ensures the transition of the bound water contained inthem into free water, was determined, while the maximum effect was noted at a heating rate of 1°C/s until a temperature of 45°C was reached. The duration of IR drying of tomato pomace, pre-treated with microwave EMF, decreased by 1,3 times compared to untreated, while the loss ofcarotenoids is minimal: 5,2 and 6,1% of beta-carotene and lycopene, respectively, relative to the initial content. It was revealed that thedegree of grinding of dried tomato pomace, characterized by a particle size of 1 mm, ensures the maximum efficiency of extraction of beta-carotene and lycopene. The effectiveness of the use of physical methods for the preparation of tomato pomace, including their processing withmicrowave EMF, subsequent IR drying and grinding, to obtain a complex of carotenoids, providing the maximum degree of extraction ofbeta- carotene and lycopene during the subsequent extraction of prepared tomato pomace with acetone, has been established.

The widespread use of vegetable lecithins in food technologies is primarily due to their technological properties, as well as their high bioactive effect. These properties of lecithins are due to the phospholipids included in their composition. It should be noted that in recent years, the use of modified lecithins with desired composition and properties in food technologies has become increasingly interesting. The aim of the study was a comparative assessment of the particulars of the chemical composition of phospholipids contained in fluid soybean and fluid sunflower lecithins to justify the choice of vegetable lecithin as a feedstock for the production of modified lecithins. It has been established that the phospholipids of fluid soybean lecithin differ from the phospholipids of fluid sunflower lecithin, firstly, by a higher content of the most valuable among the types of phospholipids - phosphatidylcholines - by 7.2

Ферментативная обработка выжимок томатов является наиболее эффективным способом для значительной интенсификации процесса последующей экстракции ликопина из выжимок при более мягких технологических режимах за счет гидролиза полисахаридов клеточной стенки томатов. Действенность ферментов, обладающих целлюлолитической, гемицеллюлолитической и пектолитической активностью, показана во многих работах, однако ликопин в растительных клетках находится в ассоциации с биополимерами не только полисахаридной (целлюлоза, гемицеллюлоза, пектиновые вещества), но и белковой природы. Целью исследования являлось изучение влияния обработки выжимок томатов ферментами, проявляющими целлюлолитическую, пектолитическую, гемицеллюлолитическую и протеолитическую активность, а также их композициями на эффективность извлечения ликопина. В качестве объекта исследования были взяты выжимки томатов, образующиеся при переработке томатов с предварительным отделением семян. Установлено, что ферментативная обработка выжимок томатов раствором композиции ферментов, содержащим целлюлазу, ксиланазу, пектиназу и протеазу в количестве 150, 100,100 и 50 ед. активности на 1 г сухого вещества выжимок томатов соответственно, при значении рН раствора композиции ферментов 5,5, соотношении выжимки томатов : раствор композиции ферментов 1:10, температуре обработки 55°С и времени обработки 2 ч обеспечивает при последующей их экстракции ацетоном повышение содержания ликопина в экстракте в 2,4 раза по сравнению с содержанием ликопина в экстракте, полученном из выжимок томатов без обработки раствором композиции ферментов. Enzymatic processing of tomato pomace is the most effective way to significantly intensify the process of subsequent extraction of lycopene from pomace under milder technological conditions due to the hydrolysis of tomato cell wall polysaccharides. The effectiveness of enzymes with cellulolytic, hemicellulolytic and pectolytic activity has been shown in many works, however, lycopene in plant cells is associated with biopolymers not only of a polysaccharide (cellulose, hemicellulose, pectin substances), but also of a protein nature. The aim of the study was to study the effect of processing tomato pomace with enzymes exhibiting cellulolytic, pectolytic, hemicellulolytic and proteolytic activity, as well as their compositions, on the efficiency of lycopene extraction. The object of the study was tomato pomace formed during the processing of tomatoes with a preliminary separation of seeds. It has been established that the enzymatic treatment of tomato pomace with a solution of an enzyme composition containing cellulase, xylanase, pectinase and protease in the amount of 150, 100, 100 and 50 units. activity per 1 g of dry matter of tomato pomace, respectively, at a pH value of the solution of the enzyme composition of 5,5, the ratio of tomato pomace : solution of the enzyme composition is 1 : 10, the processing temperature is 55°C and the processing time is 2 h, it ensures an increase in the content of lycopene during their subsequent extraction with acetone in the extract by 2,4 times compared with the content of lycopene in the extract obtained from tomato pomace without treatment with a solution of the enzyme composition.

Carotenoids are widely used and demanded as natural dyes in food technologies due to their biologically active properties. Due to antioxidant properties, carotenoids are widely used for the prevention and treatment of various human diseases, including oncological, cardiovascular, diabetes, etc. In addition, carotenoids are the main sources of vitamin A, which is not produced by the human body, but has a great influence on eye-sight, growth, development and reproductive function of the body. The purpose of the research is to analyze scientific and technical literature to determine the physiological function of carotenoids and the possibilities of their use in food technologies. Carotenoids enter the human body with food and their presence in sufficient quantities in the human diet ensures the normal functioning of the body. The issues of using lycopine and beta-carotene as food dyes and food additives in food technologies have been considered, as well as biologically active components when creating food products, including specialized, functional and personalized ones.The analysis of scientific information has shown that, due to their biological properties, carotenoids perform an important physiological function in a person’s life. The expansion of the area of their use determines the increase in the production of carotenoids and food using them. In accordance with this, studies in the field of improving existing technologies for obtaining carotenoids and expanding the raw material base are relevant, including the use of secondary resources of processing carotene -containing raw materials.

Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that the particle size of emulsions formed by fat-free lecithins is significantly higher compared to the emulsions formed by their alcohol-soluble fractions. It has been revealed that emulsions formed by alcohol-soluble fractions of lecithins are more resistant to delamination. It is shown that alcohol-soluble fractions of vegetable lecithins with a PH content from 75.0 to 76.0% have the highest emulsifying properties, which makes it possible to obtain physically stable nanoemulsions with an average particle size of the dispersed phase less than 100 nm. Thus, modified lecithins of vegetable oils, namely, alcohol-soluble fractions of lecithins are highly effective encapsulating agents for creating encapsulated forms of micronutrients in the form of nanoemulsions.

Carotenoids, in particular, beta-carotene and lycopene, have high antioxidant properties and are used to prevent and treat various diseases associated with human aging. The search for new or intensification of the existing methods of their preparation from plant raw materials and the secondary resources of its processing is relevant due to the high demand for carotenoids in the food, cosmetic and pharmacological industries. The purpose of the research is to analyze the patent information for determining the most optimal and promising directions in the technology of obtaining carotenoids from vegetable raw materials. The main method of obtaining carotenoids from vegetable raw materials and secondary resources of its processing is their extraction using organic solvents. Domestic and foreign scientists have been conducting scientific research in the field of intensification of the process of extraction of carotenoids from vegetable raw materials and secondary resources of its processing in order to increase the environmental safety of the technological process and the quality of the product obtained. Various technical solutions have been proposed on pre-processing of the feedstock using ultrasound (US) effects and microwave radiation, as well as enzymes and enzyme preparations for carotenoids. Analysis of foreign and domestic patent information has shown that studies in the field of integrated use of physical (ultrasound and microwave radiation) and biotechnological (enzymes and enzyme preparations) of pretreatment of the initial raw materials are most promising to increase the efficiency of the extraction of carotenoids from vegetable raw materials and secondary resources of its recycling.

The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of the Russian population of different age groups by enriching traditional bakery products with food additives, which are essential food and are in stable demand of the population, allowing for their systematic use to correct nutritional deficiencies in the diet, and therefore reduce the risk of socially significant diseases. The algorithm for the development of enriched bakery products with the use of food additives provides for the implementation of several stages, including the scientific justification of the choice of a food additive for enriching a traditional bakery product; the rationale for choosing the recipe of a traditional bakery product for its enrichment with a food additive; the scientific justification of the effective dosage of a food additive for its inclusion in the recipe of a traditional bakery product; development of the formulation and technological modes of the production processes of a bakery product enriched with a food additive; study of the consumer properties of the developed enriched bakery product and its effectiveness when consumed by the population of different age groups; assessment of the competitive potential of the developed enriched bakery product compared with traditional bakery product; development of technical documentation: technical specifications, RC and TI for the production of enriched bakery product. The implementation of the proposed algorithm will make it possible to create enriched bakery products with the use of food additives, the systematic use of which will ensure the normalization of the nutritional status of the Russian population, and therefore will contribute to health conservation.

Перспективным источником комплекса природных антиоксидантов для создания пищевых добавок и обогащения продуктов питания являются вторичные ресурсы переработки томатов. Исследован антиоксидантный потенциал добавок, полученных из томатных выжимок двух видов: с отделением семян (образец добавки 1) и без их отделения (образец добавки 2). Оценку антиоксидантного потенциала добавок осуществляли: амперометрическим методом, с применением стабильного радикала DРРН, на модели с линолевой кислотой, а также по приросту перекисного числа в образцах рафинированного дезодорированного подсолнечного масла с внесенными добавками в процессе ускоренного окисления. Определено, что суммарная массовая доля водорастворимых антиоксидантов в образце добавки 1 выше, чем в образце 2, суммарные массовые доли жирорастворимых антиоксидантов в исследованных добавках существенно не различались. Установлено, что антиоксидантная активность образца добавки 1, измеренная разными методами, на 22,9–31,1% выше, чем этот же показатель образца добавки 2. Внесение добавок 1 и 2 в рафинированное дезодорированное подсолнечное масло позволило снизить в 11 и 4,6 раза соответственно прирост перекисного числа в процессе ускоренного окисления по сравнению с аналогичным показателем рафинированного дезодорированного подсолнечного масла без добавок. Таким образом, антиоксидантный потенциал добавки, полученной из выжимок томатов с отделением семян, выше, чем антиоксидантный потенциал добавки, полученной из выжимок томатов без отделения семян. Secondary of tomato processing are promising source of a complex of natural antioxidants for the creation of food additives and fortification of food. The antioxidant potential of additives obtained from tomato pomace of two types: with seed separation (sample additive 1) and without seed separation (sample additive 2) has been investigated. The antioxidant potential of the additives was evaluated by the amperometric method, using a stable radical DPRN, on a model with linoleic acid, as well as by the increase in the peroxide number in samples of refined deodorized sunflower oil with the addition of additives during accelerated oxidation. It was determined that the total mass fraction of water-soluble antioxidants in the sample of additive 1 is higher than in the sample of additive 2, the total mass fractions of fat-soluble antioxidants in the studied additives do not differ significantly. It was found that the antioxidant activity of the sample of additive 1, measured by various methods, is 22,9–31,1% higher than the same indicator of the sample of additive 2. The addition of additives 1 and 2 to refined deodorized sunflower oil reduced by 11 and 4,6 times respectively the increase in the peroxide number during accelerated oxidation compared to the same indicator of refined deodorized sunflower oil without additives. Thus, the antioxidant potential of an additive obtained from tomato pomace with seed separation is higher than the antioxidant potential of an additive obtained from tomato pomace without seed separation.

The level of food independence of the Russian Federation, achieved in 2021 has been assessed. It is noted that, despite positive trends, not all sectors of the food and processing industry show a stable growth in production. The main problems of most sectors of the food and processing industry, in addition to the need to modernize the technical base, include the lack of development of the raw material base, as well as the low level of the logistics system. In addition, all sectors of the food and processing industry are heavily dependent on imported food additives. It should be noted that the Russian Federation has a sufficient amount of raw materials for the production of more than 140 types of food additives, while the most promising are secondary resources resulting from the processing of agricultural raw materials. Deep processing of these resources with the production of food additives allows not only to solve environmental problems for their disposal, but also to reduce the cost of food additives. The most promising by-products and secondary resources formed during the processing of agricultural raw materials, which are valuable sources for obtaining food additives, are given. To reduce import dependence and ensure a high level of food security, it is of paramount importance to conduct fundamental and exploratory research in accordance with the priority areas of the Strategy for Scientific and Technological Development of the Russian Federation to develop innovative technologies for the deep processing of by-products and secondary resources resulting from the processing of agricultural raw materials, in order to obtain food additives.

Социальная значимость проблемы нормализации пищевого статуса школьников разных возрастных групп и ее научно-практическое решение – обогащение продуктов питания комплексом дефицитных микронутриентов при максимальной сохранности их содержания и биодоступности в базовом продукте в процессе его производства и хранения делают актуальной разработку методологии создания продуктов питания для школьников с применением инкапсулированных форм микронутриентов. Разработанная методология включает несколько этапов, предусматривающих обоснование выбора продукта для обогащения микронутриентами в инкапсулированной форме; эффективной системы инкапсуляции, содержащей инкапсулируемые микронутриенты и инкапсулирующий агент, для обогащения продукта питания; рецептуры продукта для обогащения системой инкапсуляции; дозировки системы инкапсуляции, обеспечивающей требуемые показатели качества и срок годности обогащенного продукта; разработку рецептуры и технологических режимов производства обогащенного продукта, а также исследование его потребительских свойств и подтверждение эффективности обогащения при потреблении. Реализация разработанной методологии позволит создавать полезные для здоровья продукты питания, обеспечивающие нормализацию пищевого статуса школьников. The development of a methodology for creating food for schoolchildren using encapsulated forms of micronutrients is due to the social significance of the problem of normalizing the nutritional status of schoolchildren of different age groups and its scientific and practical solution - by enriching food with a complex of scarce micronutrients with maximum preservation of their content and bioavailability in the base product during its production and storage. The developed methodology includes several stages that provide justification for the choice of a product for enrichment with micronutrients in encapsulated form; an effective encapsulation system containing encapsulated micronutrients and encapsulating agent for enriching a food product; product formulations for enrichment with an encapsulation system; dosages of the encapsulation system that provides the required quality indicators and shelf life of the enriched product; development of the formulation and technological modes of production of the enriched product, as well as the study of its consumer properties and confirmation of the effectiveness of enrichment during consumption. The implementation of the developed methodology will make it possible to create healthy food products that ensure the normalization of the nutritional status of schoolchildren.

Исследовано влияние комплексного кормового концентрата «Тетра-Био» на качество, безопасность, пищевую ценность, кулинарные и технологические свойства свинины. Объекты исследования – образцы мяса, полученные после убоя свиней двух групп. В период доращивания и откорма 1-я группа получала основной рацион (контрольная), 2-я группа дополнительно к основному рациону получала «Тетра-Био» (опытная). Установлено, что контрольный и опытный образцы свинины относятся к I категории, классу экстра и соответствуют требованиям ГОСТ 31476–2012. Выявлено, что содержание токсичных элементов в опытном образце свинины значительно ниже, чем в контрольном, – свинца, кадмия и ртути в 2 раза, мышьяка в 2,5 раза, пестицидов в 2 раза. В опытном образце свинины содержание белка выше на 5,5%, чем в контрольном, а содержание влаги ниже на 3,7%. Установлено, что, в отличие от контрольного образца, в котором витамины А и Е отсутствуют, в опытном образце содержание указанных витаминов составляет 0,13 и 0,33 мг/100 г соответственно. Применение в рационе кормления животных «Тетра-Био» обеспечивает высокую безопасность мяса, повышенное содержание белка в мясе, пониженное – влаги и жира, увеличение содержания макроэлементов калия и фосфора и микроэлемента железа, накопление витаминов А и Е и улучшение кулинарных и технологических свойств свинины. The influence of the complex feed concentrate «Tetra-Bio» on the quality, safety, nutritional value, culinary and technological properties of pork was studied. The objects of the study are meat samples obtained after slaughter of pigs of two groups. During the period of rearing and fattening, the 1st group of pigs received the main diet (control), the 2nd group received «Tetra-Bio» in addition to the main diet (experimental). It is established that the control and experimental samples of pork belong to the I category, to the extra class and meet the requirements of GOST 31476–2012. It was found that the content of toxic elements and pesticides in the experimental sample of pork is significantly lower than in the control: the content of lead, cadmium and mercury is 2 times, arsenic is 2,5 times, pesticides are 2 times. In the experimental sample of pork, the protein content is higher by 5,5% than in the control, and the moisture content is lower by 3,7%. It was found that, in contrast to the control sample, in which vitamins A and E are absent, in the experimental sample of pork, the content of vitamins A and E is 0,13 and 0,33 mg/100 g, respectively. Application in animal feeding integrated feed concentrate «Tetra-Bio» ensures high safety of meat, the increase in meat protein, decrease of water and fat, the increase in the content of macronutrients potassium and phosphorus and trace element iron, the accumulation of vitamins A and E, as well as improvement culinary and technological properties of pork.

Для получения препаратов и добавок, обладающих антиоксидантными свойствами, представляют интерес выжимки томатов, образующиеся при производстве сока прямого отжима с предварительным отделением семян. Проведена сравнительная оценка эффективности функциональных свойств образцов пищевой добавки, полученных из выжимок томатов по различным технологиям: образец добавки 1 получен по технологии, включающей ИК-сушку выжимок, их охлаждение и измельчение; образец добавки 2 – по инновационной технологии, включающей дополнительную предварительную обработку выжимок в ЭМП СВЧ перед ИК-сушкой. Исследования проводили в течение 30 дней на трех группах лабораторных белых крыс: контрольной, животные которой получали стандартный рацион, и двух опытных, в которых животные помимо основного рациона получали при кормлении индивидуально 1 раз в сутки 2 г добавки образца 1 (1-я опытная группа) или образца 2 (2-я опытная группа). Установлено, что степень снижения концентрации ферментов печени АсАт и АлАт в крови животных 2-й опытной группы соответственно на 10,6 и 11,0% выше, чем в крови животных 1-й опытной группы. Степень снижения содержания диеновых коньюгатов, кетодиенов и малонового диальдегида в крови животных 2-й опытной группы была соответственно на 22,1; 10,1 и 12,7% выше по сравнению с аналогичными показателями животных 1-й опытной группы. Таким образом, доказано, что пищевая добавка «Томатная», выработанная по инновационной технологии, проявляет ярко выраженные антиоксидантные и гепатопротекторные свойства, что обеспечивает нормализацию биохимических процессов в организме, повышает его антиоксидантную защиту и препятствует разрушению мембран клеток. For the obtaining of preparations and additives with antioxidant properties, tomato pomace, formed during the production of direct-pressed juice with preliminary separation of seeds, is of interest. A comparative evaluation of the effectiveness of the functional properties of food additive samples obtained from tomato pomace using various technologies was carried out. The sample of additive 1 was obtained using a technology that includes IR drying of pomace, cooling and grinding; the sample of additive 2 was obtained using a technology that includes additional pretreatment of pomace in microwave EMF before IR drying. The studies were carried out for 30 days on three groups of laboratory white rats: a control group, the animals of which were given a standard diet, and two experimental ones, in which the animals, in addition to the main diet, were given individually once a day with 2 g of an additive of sample 1 (1st experimental group) or sample 2 (2nd experimental group). It was found that the degree of decrease in the concentration of liver enzymes AsAt and AlAt in the blood of animals of the 2nd experimental group was respectively 10,6 and 11,0% higher, than in the blood of animals of the 1st experimental group. The degree of decrease in the content of diene conjugates, ketodienes and malondialdehyde in the blood of animals of the 2nd experimental group was higher respectively by 22,1; 10,1 and 12,7% compared with similar indicators of animals of the 1st experimental group. Thus, it is proved that the food additive «Tomatnaya», developed by innovative technology, shows pronounced antioxidant and hepatoprotective properties, which ensures the normalization of biochemical processes in the body, increases its antioxidant protection and prevents the destruction of cell membranes.

Processing oil seeds with a modified fatty acid composition requires the development of new ways to control quality indicators. One of the solutions is express control of the mass fraction of oleic acid in oil of sunflower seeds using the NMR method. Production tests of this method showed the necessity for temperature control of samples before analysis for a long time, if the sample of temperature is less than 15 ° C, which significantly increases the analysis time. The article presents data of changing in the weighted average time of spin-spin relaxation of protons contained in sunflower seeds with different mass fractions of oleic acid in seed oil from their temperature. It was found that a decrease in the sample temperature by 1 ° C leads to a decrease in the weighted average time of spin-spin relaxation of protons seeds with a different mass fraction of oleic acid by 2.3 mc. To reduce the time of thermostating of the sample, we proposed the method of SHF-treatment of sunflower seeds. During the tests we identified the optimal energy of SHF-treatment (in our case it was 360 W) for the test sample of 100 g weight. The selected weight of the sample can significantly reduce the influence of the factor of different quality of samples and is minimal to obtain comparable results. SHF-treatment allows uniform heating of samples without evaporation of moisture from their surface and without changing the internal structure of the sample.

Представлен обзор зарубежных научных исследований по получению ванилина, олигосахаридов, липидов и ферментов из свекловичного жома. Наличие в составе свекловичного жома лигнина, состоящего в основном из феруловой кислоты, делает его перспективным источником для получения ванилина; по данным иранских исследователей его выход составляет 1439,3 мг/100 г свекловичного жома. В работах польских и нидерландских исследователей отмечено, что с применением различных ферментов можно достичь 95%-й степени гидролиза пищевых волокон свекловичного жома до олигосахаридов. При микробиологической обработке свекловичного жома для получения липидов их выработка составляет 0,12 г/г сухих веществ при длине цепи 16–18 атомов углерода, что аналогично длинам цепей липидов растительных масел. Микробиологический синтез ферментов из свекловичного жома также показал свою перспективность. Так, при жидкофазном ферментировании свекловичного жома с содержанием сухих веществ 2% выработка β-амилазы с применением P. chitinolyticus составила 2,237 ед./мл. При твердофазном синтезе β-глюкооксидазы с применением T. aurantiacus выработка составила 70 ед./г сухих веществ, а A. pullulans – 13 ед./г сухих веществ. При твердофазном синтезе α-галактозидазы плесенями A. niger выработка составила 230,159 ед./г сухих веществ, A. spinosa – 117,8 ед./г сухих веществ, F. moniliforme – 207,33 ед./г сухих веществ. Отмечено, что получаемые путем микробиологической обработки свекловичного жома ферменты обладают высокой активностью, а также устойчивостью к изменению температуры и реакции среды. Полученные различными исследователями данные показывают перспективность применения свекловичного жома для получения пищевых ингредиентов и биологически активных веществ. The article provides a review of foreign scientific research on the production of vanillin, oligosaccharides, lipids and enzymes from sugar beet pulp. The presence of lignin in beet pulp, mainly consisting of ferulic acid, makes it a promising source for vanillin obtaining – according to Iranian researchers, its yield is 1439,3 mg/100 g of sugar beet pulp. In the works of Polish and Dutch researchers, it was noted that using various enzymes it is possible to achieve a 95% degree sugar beet pulp dietary fiber hydrolysis to oligosaccharides. In the microbiological treatment of sugar beet pulp to produce lipids, their production is 0,12 g/g of dry substances with a chain length of 16–18 carbon atoms, which is similar to the vegetable oils lipid chains length. Microbiological synthesis of enzymes from beet pulp has also shown its prospects. So, with liquid-phase fermentation of sugar beet pulp with a dry substances content of 2%, the production of β-amylase using P. chitinolyticus was 2,237 units/ml. During solid-phase synthesis of β-glucooxidase using T. aurantiacus, it was 70 units/g of dry substances, and A. pullulans – 13 units/g of dry substances. During solid-phase synthesis of α-galactosidase by A. niger molds, production amounted to 230,159 units/g of dry substances, A. spinosa – 117,8 units/g of dry substances and F. moniliforme – 207,33 units/g of dry substances. It is noteworthy that the enzymes obtained by microbiological treatment of sugar beet pulp have high activity, as well as resistance to changes in temperature and the medium reaction. The data obtained by various researchers show the prospects of using beet pulp for the food ingredients and biologically active substances production.

The purpose of the study is related to the Food Security Doctrine priorities and is aimed at finding ways to implement import substitution with obtaining competitive poultry products–meat and eggs. Feed ration of the experimental poultry was as follows. The control group received basic diet (BD), 1st experimental group received BD with probiotic additive «Bacell-M» (Bacell-M). The 2nd experimental group received BD with vitamin-mineral feed concentrate «Tetra +» (VMFC), while 3rd experimental group received BD with feed concentrate complex (FCC). It was found that feed consumption of experimental groups broiler chickens is lower than in the control group (140.1 kg / 42 days) and is in the range 132.6–134.9 kg / 42 days, while the average broiler chicken live weight 2.32-2.35 kg/unit, and in the control group–2.05 kg/unit. The maximum effect of live weight increase advancing when taking into account the reduction in feed consumption is achieved in broiler chickens of the 3rd experimental group. It is established that the feed additives use in the ration contributes to earlier output of replace herd laying-hens to the egg production. The increase in egg production in relation to the control group amounted to: 147 eggs for the 1st experimental group, 189 eggs for the 2nd experimental and 217 eggs for the 3rd experimental group. The nutritional valueand biological active substances (BAS) concentration of broiler chicken meat and eggs from experimental group hens exceeds the nutritional value of control groups meat and eggs.