The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life.

The mechanism of interaction between nanoparticles (NP) from the polyfunctional food additive «Magnetofood» and functional groups of complex proteins of rye-wheat flour is established. NP of the food additive «Magnetofood» mostly interact with complex proteins at the expense of coordination bonds. Structural changes occur in the structure of complex proteins under the influence of NP from the food additive «Magnetofood»: there are formations of the «cluster» type and the electrostatic complexes of biopolymer with NP of «Magnetofood». The mechanism of the influence of NP from the food additive «Magnetofood» on the binding of H₂O by lipo- and glucoproteids of rye-wheat dough is established. Nanoparticles (NP) of «Magnetofood» modify lipo- and glucoproteids, change the spatial structure, promoting the strengthening of hydration and water retention processes. In particular, under the influence of NP from «Magnetofood», glucoproteids are structurally altered, activated, they acquire additional reactive centers, specifically hydrophilic. As a result, the activated protein fragments of rye-wheat flour, when swelling, wrap around the carbohydrate fragments and form stable glucoprotein complexes. In lipoproteids, due to the presence of the polarized NP of «Magnetofood» and «clusters», as well as the system of hydrogen bonds between dipoles of H₂O, the accumulation of water is observed around NP of «Magnetofood» and in the «clusters» of the lipoproteid chain. That increases the moisture-retaining ability (MRA) of rye-wheat dough. The mechanism of interaction between the «Magnetofood» nanoparticles and complex proteins and H₂O molecules in the rye-wheat dough system is proposed. The accumulation of water around NP of «Magnetofood» and in the «clusters» of the lipo- and glucoproteids chains is observed as a result of: ‒ the presence of polarized NP of «Magnetofood»; ‒ the emergence of «clusters» in the matrices of biopolymers; ‒ the system of hydrogen bonds between the dipoles of H₂O. All this contributes to the improvement of MRA of rye-wheat dough. It was experimentally established that the food additive «Magnetofood» has a comprehensive effect: water-retaining, fat-retaining, and stabilizing. That leads to the improvement of consumer characteristics of bakery products. From this point of view, the results of research are of interest not only for Ukraine but also for the scientific community in other countries.

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough. The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd".

Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

Now oysters are one of the most common representatives of aquaculture grown worldwide. Finding reliable ways to assess the quality of oysters is an important task for breeding professionals and users of these products. The Food and Agriculture Organization considers microbiological testing and organoleptic parameters as mandatory tests for evaluation of the mollusks’ safety. We believe these parameters in oysters are insufficient for unbiased evaluation of the condition of mollusks. In this research, we attempted to determine the most sensitive indices of oysters’ viability during hypothermic storage under anoxia conditions. We investigated the oysters during 6 days of their storage in a household refrigerator at a temperature of 5°C. According to microbiological studies, during the experiment, we expected a rise in the total number of microorganisms. However, there was a paradoxical situation when at the end of the observations the total number of microorganisms decreased significantly, which contradicted the negative assessment of the state of oysters by organoleptic parameters. Flow cytometry studies also showed no correlation between the percentages of necrotized and apoptotic cells to organoleptic parameters. Studies have shown that on day 3 of storage, the oysters demonstrated a partial deterioration in organoleptic characteristics, which is clearly reflected in the content of volatile basic nitrogen in the tissues of mollusks, which characterizes the protein breakdown and accumulation of toxic nitrogen compounds. Thus, the content of volatile basic nitrogen in the tissues of oysters is the most sensitive and significant parameter in terms of biosafety of mollusks. Keywords: hypothermic storage, oysters, microbial flora, food quality, nitrogen