[Ways of nutritional value increasing of distillary grain fiber].

In the process of grain processing for ethyl alcohol, practically only carbohydrates are consumed, which are presented mainly in the form of starch. The remaining components (protein, fats, fiber, minerals) in transit pass into the grain fiber remaining after distillation of the alcohol from the mash. Distillery grain fiber surpasses wheat bran in its indicators, since during the processing it is enriched with biomass of alcohol yeast. In addition, there is a technological possibility of its additional enrichment with protein, amino acids, and vitamins due to changes in the modes of alcoholic fermentation. The aim of the work was to assess the influence of the mode and conditions of alcoholic fermentation on the composition of distillery grain fiber. Material and methods. Under laboratory conditions, samples of grain fiber of alcohol production were obtained by the method of fermentation samples from wheat under various fermentation conditions. In the obtained samples, the following parameters were determined: protein according to Barnstein, crude protein, vitamins B1, B2, B6, E, as well as the amino acid composition. The volume fraction of ethyl alcohol, the mass concentration of fermentable carbohydrates, and the concentration of yeast cells were determined in intermediate products of alcohol production. Results and discussion. Studies on the effect of yeast from various manufacturers on fermentation rates, biomass growth and grain fiber composition showed the advantage of race Y-717 in terms of alcohol accumulation (11.5% vol.), Fermentation rate (56 hours) and yeast cell concentration (260 million/cm3), which was 15-30% more than in other options. However, from the point of view of increasing the content of protein according to Barnstein and crude protein in samples of grain fiber with yeast Y-717, an increase of only 3-4% was noted compared with other options. This was associated with a decrease in the concentration of yeast by 72 h of fermentation due to autolysis. Studies on the influence of the initial yeast concentration on the growth of biomass, the fermentation rate and grain fiber indices showed that with an increase in the initial yeast concentration from 15 to 45 million/cm3, the fermentation time reduced to 48 h, the biomass growth at the end of fermentation was 20%, the protein in grain fiber increased by 15%, the content of vitamins B1, B2, B6 and E as well as amino acids increased by 13-17%. Conclusion. According to the results of the studies, the technological possibility of enriching distillery grain fiber with protein, amino acids, and vitamins due to a change in the fermentation process during the processing of grain raw materials to alcohol is shown. In particular, this could be achieved through the use of yeast with a high growth rate, by increasing the concentration of yeast biomass, shortening the fermentation period and preventing yeast autolysis at the maturation stage.

[Databases of the chemical composition of foods in the era of digital nutrition science].

By studying the chemical composition of foods, expanding the list of data on the content of nutrients, including minor biologically active substances, in the era of digital nutrition science, it became possible to create relevant systematic databases of the chemical composition of foods and rations in general. They allow us to solve various problems of modern society from the point of view of nutrition science. This review aim to analyze and generalize modern approaches to the formation and updating of databases of the chemical composition of food products from the standpoint of digital nutrition science. Results. This review considers the main provisions regarding creation of databases, directions for the development of food chemistry, discusses existing international programs for collecting and compiling data. The methods of systematizing data on the qualitative composition and content of biologically active and minor substances in products, as well as the problems associated with the development and metrological certification of highly selective highly sensitive analytical methods necessary to obtain reliable and reproducible data are considered. Conclusion. The development of digital nutrition science significantly increases the availability and quality of information on the chemical composition of foods, and allows it to be updated quickly. Further improvement of the quality of the data presented in the tables of chemical composition is associated with the establishment of stability and relationships between micro- and macro-components, their influence on the safety, stability of the chemical structure, the influence of the physic-chemical characteristics of the matrix on nutritive value of foods, determination of the content of specific minor components, development of relevant regulatory documents.

[Polyphenolic compounds of the stilbenoid class: classification, representatives, content in plant raw materials, structural features, use in the food industry and pharmacy].

Nowadays, more than 300 representatives of stilbenoids are known - a group of natural, synthetic and semi-synthetic biologic active substances, according to the chemical structure belonging to the group of polyphenolic compounds - phenylpropanoids. Representatives of this group of compounds can be detected in such classes of plants as gymnosperms, angiosperms, bryophytes and pteridophyte. The main food sources are the fruits of grapes, blueberries, blueberries, peanuts, cocoa. The history of their detection is associated with the discovery of the protective functions of plants in response to the action of external stimuli. Further study revealed pronounced antioxidant properties. The mechanism of development of many diseases is associated with the processes of oxidation of free radicals, which can be interrupted by the effect of antioxidants. Possible mechanisms of antioxidant action of stilbenoids and their effect on diseases caused by excessive amounts of free radicals have been studied. Stilbenoids increase the tone and stability of the body to stress factors of the environment, improve the adaptive capacity of the nervous and immune systems, show antitumor, cardio-protective and lipid-lowering activities, inhibit lipid peroxidation. In this regard specialized products, food supplements and drugs containing stilbenoids have been developed. However, representatives of this group of compounds have low consumer properties, are sensitive to environmental factors and have low solubility and absorption. Therefore, solutions of these problems are important when developing new foods and drugs. Nowadays, auxiliary substances (solubilizers) are used, as well as such technological methods as microencapsulation, coacervation, polymerization, and others that can cope with problems of instability, poor solubility, low bioavailability, and unsatisfactory consumer qualities, which improve the effect of stilbenoids on the organism.

[Development of a technique for the determination of inulin in natural instant chicory after enzymatic hydrolysis by high-performance liquid chromatography].

A highly specific technique for estimating inulin content in natural instant chicory based on the determination of fructose after enzymatic hydrolysis with amyloglucosidase and inulinase by high-performance liquid chromatography with refractometric detection has been developed. Determination of inulin content was carried out by a system for high performance liquid chromatography Agilent 1260 Series with a refractometer, Waters Sugar-Pak column of 10 µm × 6.5 mm × 300 mm: isocratic elution mode (mobile phase - water) with a flow rate of 0.5 ml/min, column temperature - 80 °C, injected sample volume - 10 µl. Inulin content in samples of soluble natural chicory ranges from 4 to 25%. It has been shown that the developed technique can be applied in the quality control of products used for the preparation of soluble natural chicory beverages.