Entrepreneurship and Sustainability Issues is a peer-reviewed journal which publishes original research papers and case studies

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

The problem of removing heavy and radioactive metals from the human body is relevant all over the world. Recent research has shown that it is more effective to use substances contained in natural food products, including pectin. Pectin has a favorable effect not only under acute exposure to metals, but also with their prolonged entry into the body, which is typical for an environmental load of residents of industrial regions and modern megalopolis. The use of pectin substances as natural detoxicants requires research to preserve these substances in products and further use. Therefore, an important condition for using pectin concentrates is to determine the shelf life for safe consumption. Based on this, studies were conducted to determine optimal storage parameters and terms for pumpkin concentrate. The sequence and parameters of pectin concentrate production from Karina pumpkin pomace are justified. As a result of the study, it was found that during storage of pectin concentrate from Karina pumpkin pomace at a temperature of 8 °C for 10 months, the pectin content in the concentrate decreased by 0–12. 45 %, at 25 °C – by 0–63 %, compared to the control sample. Based on the results, it can be concluded that the safe storage period of pectin-containing concentrates from Karina pumpkin extracts at a temperature of 25 °C is 7 months, at 8 °C – 10 months. As a result of mathematical processing of experimental data, equations for the relationship of pectin amount with storage temperature, pH and time are obtained.

Entrepreneurship and Sustainability Issues is a peer-reviewed journal which publishes original research papers and case studies

Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The regularities of the influence of BPC on the density and viscosity of prescription mixtures, whipping and resistance to melting of soft ice cream have been established. With the introduction of more than 10.0 % of BPC, milk proteins coagulated, the texture of the prescription mixture was characterized by heterogeneity, a slight detachment of the aqueous phase was observed; soft ice cream had a slightly flaky texture. The quality indicators of soft ice cream with different fat content (plombir –14.0 %, creamy – 11.6 %) with the addition of pectin concentrate and probiotic Bifidobacterium + Lactobacillus were studied. Soft ice cream is characterized by high nutritional value (the mass fraction of protein is 2.6–3.2 %, milk fat – 11.0–14.0 %, sucrose – 11.2–11.7 %), contains water-soluble vitamins and pectin (0.5–1.0 %), which is a natural enterosorbent. The development of technology for the soft use of BPC allows expanding the range of food products enriched with functional ingredients. The introduction of probiotic improves the physiological functionality of the product, in particular, improves the functioning of the gastrointestinal tract Розроблено технологію м'якого морозива з використанням концентрату бурякового пектину (КБП) як функціонального компонента. Як додатковий компонент пробіотичної дії вводили пробіотики Bifidobacterium, Lactobacillus у кількості 0,1 %. Встановлено закономірності впливу КБП на щільність та в'язкість рецептурних сумішей, збивання та стійкість до танення м'якого морозива. При запровадженні КБП понад 10,0 % білки молока коагулювали, консистенція рецептурної суміші характеризувалася неоднорідністю, спостерігалося незначне відділення водної фази; м'яке морозиво мало злегка пластівцеву текстуру. Вивчено показники якості м'якого морозива різної жирності (пломбір – 14,0 %, вершкове – 11,6 %) з додаванням пектинового концентрату та пробіотика Bifidobacterium + Lactobacillus. М'яке морозиво характеризується високою харчовою цінністю (масова частка білка 2,6–3,2 %, молочного жиру – 11,0–14,0 %, сахарози – 11,2–11,7 %), містить водорозчинні вітаміни та пектинові речовини ( 0,5–1,0 %) , що є природним ентеросорбентом Розробка технології м'якого застосування КБП дозволяє розширити асортимент продуктів харчування, збагачених функціональними інгредієнтами. Введення пробіотика покращує фізіологічні функціональні можливості продукту, зокрема, покращує роботу шлунково-кишкового тракту

The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds. Studies have been carried out to establish the terms of safe storage of whole-grain (whole-ground) wheat flour of various sizes. Samples of whole-grain flour of coarse, medium, and fine grinding were obtained by grinding wheat grain in a finger-type single-rotor eight-row disintegrator. The resistance to storage of samples of whole-grain wheat flour of various sizes, as well as treated with gases (nitrogen, carbon dioxide) with a concentration of 2.0 mg/l, at a pressure of P=2.0 atm for 10 minutes, was investigated. Based on the indicators of QMAFAnM, the acid number of fat, and the acidity of gas-processed and unprocessed whole-grain wheat flour of various sizes, the terms of its safe storage were established. All safety indicators were examined within three months with a frequency of every 10 days. The relationship between the size of the flour product and its stability during storage has been established. It is recommended to store unprocessed whole grain wheat flour of coarse grinding up to 50 days, medium grinding – up to 40 days, fine grinding – up to 30 days. The treatment of whole-grain flour before storage with carbon dioxide has made it possible to prolong the period of safe storage of coarse flour to 70 days, medium grinding – up to 50 days, fine grinding – up to 40 days. The best results in the preservation of whole-grain flour, depending on the size of the grind, were shown by its treatment before storage with nitrogen in comparison with similar treatment with carbon dioxide. Nitrogen treatment has made it possible to recommend the duration of safe storage of coarse flour up to 90 days, medium – up to 60 days, small – up to 50 days