Foods and Raw Materials, 2021, том 9, № 1
Foods and Raw Materials, 2021, том 9, № 1
Вид издания: Журнал
Foods and Raw Materials : научный журнал. - Кемерово : Кемеровский государственный университет, 2021. - Т. 9, № 1. - 202 с. - ISSN 2308-4057. - Текст : электронный. - URL: https://znanium.com/catalog/product/1704755 (дата обращения: 16.06.2021)
- 19.00.00: ПРОМЫШЛЕННАЯ ЭКОЛОГИЯ И БИОТЕХНОЛОГИИ
- 35.00.00: СЕЛЬСКОЕ, ЛЕСНОЕ И РЫБНОЕ ХОЗЯЙСТВО
- 38.00.00: ЭКОНОМИКА И УПРАВЛЕНИЕ
Текстовые фрагменты публикации
Kemerovo Vol. 9, no. 1 FOODS AND RAW MATERIALS State University 2021 ISSN 2308-4057 (Print) ISSN 2310-9599 (Online) The Journal covers pioneering research in the food industry and related branches. The Journal stimulates scientific communication between academia and manufacturers. The Journal publishes theoretical and empirical research papers to promote new technologies and innovative ideas, bridge the gap between regional, federal, and international scientific publications and educate qualified specialists. The Journal publishes scientific papers, reports, peer reviews, brief scientific communications, letters to the editor, and related news items. The Journal is included in the International Databases: Emerging Sources Citation Index (Web of Science Core Collection), Scopus, DOAJ, CAS, FSTA, EBSCOhost, ResearchBib, ProQuest, CABI, Agricola, Ulrich’s, Google Scholar, OCLC WorldCat, BASE. The Journal is included in the List of leading Peer-reviewed Scientific Journals recommended by the Higher Attestation Commission of the Russian Ministry of Science and Higher Education of the Russian Federation. The Journal comes out in print and on-line. It is published in the English language with periodicity of two volumes a year. All submitted articles are checked for plagiarisms via www. ithenticate.com and www.antiplagiat.ru. The Journal only publishes the manuscripts recommended by the reviewers. The Journal uses double-blind review. “Foods and Raw Materials” is included in the Russian index of scientific citation (RISC) and registered in the Scientific electronic library eLIBRARY.RU. Opinions of the authors of the published materials do not always coincide with the editorial viewpoint. Authors are responsible for the content of their research papers. The Journal “Foods and Raw Materials” is an open access journal. All articles are made freely available to readers immediatly upon publication. Our open access policy is in accordance with the Budapest Open Access Initiative (BOAI) definition. For submission instructions, subscription and all other information visit this journals online at www.jfrm.ru. Editor-in-Chief Alexander Yu. Prosekov, Dr. Sci. (Eng.), Professor, Corresponding Member of RAS, Kemerovo State University, Kemerovo, Russia. Deputy Editor-in-Chief Olga O. Babich, Dr. Sci. (Eng.), Associate Professor, Immanuel Kant Baltic Federal University, Kaliningrad, Russia; Gosta Winberg, M.D., Ph.D., Associate Professor, Karolinska Institutet, Stockholm, Sweden. Editorial Board Irina M. Donnik, Dr. Sci. (Biol.), Professor, Academician of RAS, Vice-president of RAS, Moscow, Russia; Sergey A. Eremin, Dr. Sci. (Chem.), Professor, Lomonosov Moscow State University, Moscow, Russia; Palanivel Ganesan, Ph.D., Associate Professor, College of Biomedical and Health Science, Konkuk University, Chungju, Korea; Andrey B. Lisitsyn, Dr. Sci. (Eng.), Professor, Academician of RAS, Gorbatov All-Russia Meat Research Institute, Moscow, Russia; Philippe Michaud, Ph.D., Professor, Universite Clermont Auvergne, Polytech Clermont Ferrand, Aubiere, France; Mehran Moradi, Dvm., Ph.D., Urmia University, Urmia, Iran; Lev A. Oganesyants, Dr. Sci. (Eng.), Professor, Academician of RAS, All-Russia Research Institute for Wine, Beer and Soft Drink Industries, Moscow, Russia; GlauciaMaria Pastore, Ph.D., Professor, Food Science Department, Campinas University, Campinas, Brazil; Andrey N. Petrov, Dr. Sci. (Eng.), Academician of RAS, All-Russia Scientific Research Institute of Technology of Canning, Vidnoe, Russia; Joaquin Pozo-Dengra, Ph.D., Research Associate, Clever Innovation Consulting, Biorizon Biotech, Almeria, Spain; Shirish Hari Sonawane, Ph.D., Associate Professor, National Institute of Technology, Warangal, Telangana, India; Steve L. Taylor, Dr. Sci. in Food Science and Technology, University of Nebraska, Lincoln, USA; Rudolf Valenta, M.D., Professor for Allergology, Medical University of Vienna, Vienna, Austria. Publishing Editor Anna I. Loseva, Cand. Sci. (Eng.), Kemerovo State University, Kemerovo, Russia. Founder: Kemerovo State University (KemSU), 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Editorial Office, Publishing Office: 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Phone: +7(3842)58-81-19. E-mail: firstname.lastname@example.org. Printing Office: 73 Sovetskiy Ave., Kemerovo, Kemerovo region 650000, Russia. Date of publishing April 20, 2021 Circulation 500 ex. Open price. Subscription index: for the unified “Russian Press” catalogue - 41672. © 2021, KemSU. All rights reserved. The Federal Service for Supervision of Communications, Information Technology and Mass Media (Media Registration Certificate PI no. FS77-72606 dated April 04, 2018).
E-ISSN 2310-9599 ISSN 2308-4057 Foods and Raw Materials, 2021, vol. 9, no. 1 Editorial Open Access Available online at http://jfrm.ru/en Editor’s column Dairy industry is a socially significant segment of the agro-industrial complex. Dairy products are one of the largest markets in Russia. Its contribution to the gross domestic product and economic growth can hardly be underestimated. In 2020, global milk production reached 903 million tons. Around the world, 165 million tons of dairy by-products and 120 million tons of whey are produced every year. Last year, Russia produced 825 thousand tons of whey, which was by 21.6% more than the year before. Whey is a by-product of cheese, curd, and casein production. However, its nutritional value is very high. Whey includes about 50% of milk solids, 95% of lactose, 20% of protein, and up to 10% of fat. All these valuable components can be used to produce baby foods, sport supplements, and special foods for particular nutritional purposes, not to mention forage for farm animals. Whey, its components, and their derivatives are valuable raw materials. The rates of whey production are very high, which means that advanced technology of whey processing is a pressing issue. The contemporary biotechnology sees whey as an extremely advantageous component of various functional foods. Professor Andrei G. Khramtsov, Member of the Russian Academy of Sciences, is the founder of Living Systems, which is the leading Russian scientific school of intensive bionanomembrane technologies in dairy processing. Living Systems studies a wide range of relevant issues, from domestic food safety to the special role of lactose and its derivatives in human life cycle. Professor Khramtsov and his team discovered the whey phenomenon, set up the physical and chemical foundations of milk sugar industry, developed the system of centralized lactose production, and invented lactulose with bifidogenic properties. They also designed nanobiomembrane methods of waste-free processing that recycle agricultural raw materials into such functional food products as probiotics, prebiotics, and synbiotics. Finally, they were the first to use whey proteins in order to produce nanotubes, which revolutionized the formation of food systems. Living Systems achieved great results in developing advanced functional foods and rationalizing the use of dairy by-products, including whey. The team managed to implement the principles of smart economy by applying novel methods to industrial whey processing. Their revolutionary technologies increase food and fodder resources, reduce environmental pollution, raise income, and reduce risks. Living Systems used nanotechnology to produce functional foods via bio-, membrane, and biomembrane processes at the level of whey clusters, thus creating immense opportunities for multifaceted development of agroindustrial complex, biotechnology, and medicine. Today, the Living Systems school is as relevant as ever. Their innovative designs are a timely response to the many challenges posed by the high-tech era. Professor Khramtsov is recognized worldwide for his outstanding contribution to global dairy industry. On behalf of Foods and Raw Materials and its editorial board, I would like to congratulate Professor Khramtsov on his milestone birthday and wish him many happy years of productive labor for the benefit of Russian dairy industry. Editor-in-Chief, Corresponding Member of the Russian Academy of Sciences, Professor A. Yu. ProsekovO Copyright © 2021, Prosekov. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. 1
йгаи Foods and Raw Materials, 2021, vol. 9, no. 1 E-ISSN 2310-9599 ISSN 2308-4057 Research Article /'"s https://doi.org/10.21603/2308-4057-2021-1-2-9 Open Access Available online at http://jfrm.ru/en Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties Maya Yu. Tamova¹,* ®, Elena V. Barashkina¹0, Natal'ya R. Tretyakova¹ , Rostislav A. Zhuravlev¹ , Nikolay D. Penov²® ¹ Kuban State Technological UniversityR⁰R, Krasnodar, Russia ²University of Food TechnologiesR⁰R, Plovdiv, Bulgaria * e-mail: email@example.com Received January 15, 2019; Accepted in revised form April 11, 2019; Published online December 15, 2020 Abstract: Introduction. The lack of dietary fiber in the Russian people diet contributes to the development of various diseases. In this regard, it seems worthwhile to enrich foods with dietary fiber obtained from various types of raw materials. In our experiments, we used beet pulp. This study aimed to develop a technology for obtaining combined dietary fiber using the electrophysical method and evaluate its detoxification properties. Study objects and methods. Study objects were pectin substances and combined detoxicants from beet pulp obtained by extracting with succinic acid with and without an extremely low-frequency electromagnetic field (ELF EM) treatment. The profiles of combined detoxicants and pectin substances were identified by IR-Fourier spectrometry. Beet pectin, beet cellulose, and their combined detoxicants were tested for complexing (binding) capacity with respect to lead ions (Pb²⁺). For this, we applied the trilonometric method with some modifications. Results and discussion. The analysis of the absorption bands of carboxyl groups carbonyls revealed the presence of free carboxyl groups in the combined detoxicants. The combined detoxicant with a 1:0.5 ratio of cellulose and pectin substances showed a high complexing (binding) capacity (601 mg/Pb²⁺) with respect to lead ions (Pb²⁺). Conclusion. We developed a technology for producing combined detoxicants with a high complexing capacity with respect to lead ions analysed microstructures of gels obtained during the interaction between the combined detoxicant and lead acetate solution. Keywords: Pectin, cellulose, beet, detoxicant, extraction, IR spectra, binding capacity, complexation Funding: This work was financially supported by the Russian Foundation for Basic Research (RFBR)ROR (project No. 18-01600173). Please cite this article in press as: Tamova MYu, Barashkina EV, Tretyakova NR, Zhuravlev RA, Penov ND. Beet pulp dietary fiber exposed to an extremely low-frequency electromagnetic field: detoxification properties. Foods and Raw Materials. 2021;9(1):2-9. https://doi.org/10.21603/2308-4057-2021-1-2-9. INTRODUCTION In 2012, the General Assembly of the World Health Organization (WHO) adopted the Global action plan for the prevention and control of noncommunicable diseases 2013-2020, supported by the health ministers of all the member states. It promoted the idea that people’s health is determined not only by working conditions, but also by social and anthropogenic factors. Today, Russian people consume too many simple carbohydrates and animal fats and not enough fruits and vegetables. The lack of dietary fiber contributes to various diseases, including diabetes, colon cancer, hernia of the oesophageal opening of the diaphragm, obesity, and gallstone disease. A sufficient amount of dietary fiber helps prevent dental caries and reduces the level of cholesterol in the body. Dietary fiber is involved in metabolic processes, controls gastric emptying, binds heavy metals and carcinogens and excretes them from the body . Therefore, using dietary fibers obtained from various types of raw materials appears to be a promising way of enriching foods. Several recent studies have aimed to create foods with plant-based dietary fiber, including fiber from non-traditional raw materials [2-4]. Dietary fiber can be produced from beet pulp - a by-product from the processing of sugar beet at sugar Copyright © 2020, Tamova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. 2
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