[Prediction of melting temperatures of wax gelators depending on their component composition].

The study of wax gelators is a new direction with the potential for use in foods for special dietary uses. Waxes of both plant and animal origin, which consist of various combinations of organic compounds: hydrocarbons, wax esters, free fatty acids and free higher alcohols, are among the studied ones. One of the main characteristics of these gelling agents is their melting point, which largely depends on the component composition of the wax. However, at present there are no models capable to reliably predict this parameter depending on the gel-forming agent composition. The aim of this work was to build models predicting the influence of wax composition on its melting temperature. Material and methods. Preparative flash chromatography was used to obtain individual fractions of the beeswax (obtained from a Russian apiary). On the basis of these fractions, combinations were made and their melting temperatures were measured using the method of differential scanning calorimetry. Two approaches were used to predict the melting temperatures of wax gel-formers: multiple linear regression and the construction of artificial neural networks. Results. A total of 68 gelling agent combinations were analyzed. The model obtained on the basis of multiple linear regression was characterized by high values of the multiple correlation coefficient (r2=0.77). Nevertheless, high values of the standard deviation in the most cases led to false prediction results. The application of artificial neural networks made it possible to get a more reliable prognosticating system with high values of the correlation coefficient (r2=0.97) and the standard deviation not exceeding 3 °Ð¡. Conclusion. As a result of the conducted work it has been shown that it is possible to predict melting temperatures on the basis of the component composition of gel-forming fractions. The use of the data obtained in the article will allow to develop oleogels with the specified composition and properties for their use in new types of foodstuffs.

[Efficacy of newly developed food for special dietary use in the diet of patients with non-alcoholic steatohepatitis].

Although diet plays a leading role in treatment of non-alcoholic fatty disease (and, in particular, non-alcoholic steatohepatitis), specialized foods for the treatment of these patients have not yet been developed. The aim of the study was to assess efficacy of the food for special dietary use (FSDU) in patients with non-alcoholic steatohepatitis. Material and methods. New FSDU contained (% of the RDAs): protein - 8%; fat - 7% (including ω-3 PUFA - 40%); soluble dietary fiber - 180%; phospholipids - 25%; alpha-lipoic acid - 33%; betaine - 10%; 12 mineral substances - 13-44%; 13 vitamins - 24-140%. The study (NCT04308980) was approved by local ethics committee and enrolled patients with diagnosis of NASH. Subjects were randomized to the following groups: those received iso-calorie diet (according to resting energy expenditures, by indirect calorimetry) alone (ICD) and iso-calorie diet + FSDU (2 portions per day, 14 days) (ICD + FSDU group). Safety was assessed based on clinical and laboratory data. Repeated measurements (baseline vs those on the 15th day of the study) of body composition assessed by bioelectrical impedance analysis, and blood chemistry were compared. Results. The results of complex examination of 20 subjects (12 in ICD + FSDU and 8 in ICD group) served as a source for the study. Initially, groups did not differ by age, sex, and body mass index (BMI). The product was well tolerated. In contrast to ICD group, those in ICD + FSDU group demonstrated greater decrease of weight: BMI initially (BMI0) (M±σ): 38.7±5.4 kg/m2 vs BMI at the end-point (BMIEOT) 36.7±5.1 kg/m2, p=0.003 in ICD + FSDU group, whereas in the ICD group BMI0=38.9±7.2 vs BMIEOT=38.9±7.3 kg/m2, p=0.08. These results were reached predominantly by a decrease of fat mass: body fat weight (BFW0) 50.2±10.7 vs BFWEOT=48.5±10.8 kg, p=0.002 in ICD + FSDU group, whereas BFW0=48.9±11.4 vs BFWEOT=47.8±11.6 kg, p=0.07 in ICD group. The activity of alanine and aspartate aminotransferase, gamma-glutamil transpeptidase and alkaline phosphatase decreased in ICD + FSDU group (р=<0.05), whereas in ICD group the difference between initial and control assessment was not significant (р=<0.10). Conclusion. The new FSDU is well tolerated by patients with NASH. In combination with iso-calorie diet, it may increase efficacy of weight loss, predominantly by fat.

[Formation of the organoleptic profile of sugar cookies with a modified fat component].

Currently, as part of solving the problems of improving the quality and safety of food, research is underway on the introduction of oleogels into foodstuffs to replace solid fats, which contain saturated and trans-isomeric fatty acids. However, such a replacement leads to a change in the organoleptic characteristics of food. The aim of the work was to identify the characteristics that affect the difference in the perception of cookie descriptors baked using hard fat and oleogels. Material and methods. Three batches of sugar cookies samples with different fat components were produced for the study: butter cookies; cookies based on oleogel structured with beeswax; and cookies based on oleogel structured with combinations of beeswax fractions. Organoleptic evaluation was carried out by two methods: the triangle method according to ISO 4120:2004 and the free-choice profiling method according to ISO 13299-2015. In this case, the profile was derived statistically, by means of a generalized Procrustes analysis. Results and discussion. The analyze of cookies samples using the triangle method showed there was no noticeable difference between the control cookies samples and cookies with oleogel structured with beeswax, but there were significant differences with cookies baked with the use of oleogel structured with a combination of fractions. Generalized Procrustes analysis was used to interpret the results of the descriptor profile analysis. It was shown that differences in perception between samples were due to the severity of the following descriptors: Creamy flavour, Fat flavour, Floral flavour, Waxy flavour, Shape. A close correlation has been established between individual descriptors characterizing the samples under study. Conclusion. The data obtained as a result of the conducted studies allow not only to judge the acceptability of the use of oleogels in cookies from an organoleptic point of view, but also to identify individual characteristics that affect the perception of cookie samples. In the future, this information can be used to optimize the formulation of finished cookies containing oleogels in order to change the organoleptic profile in a targeted manner.

[Oleogels as prospective nutritional ingredients of lipid nature].

The composition of the lipid component of consumed foods affects the consumers' health. Fats are not only a source of essential fatty acids, but also participate in the formation of the organoleptic and rheological properties of foodstuffs. At the same time, fats are sources of saturated and trans-isomeric fatty acids, which excessive consumption is associated with the risk of cardiovascular diseases, and therefore, it is relevant to search for promising ways to replace such fats. The aim of this review is to summarize data from studies of oleogels as an alternative to such fats. Results. It has been shown that the prevalence of obesity in many countries, including Russia, remains an acute problem. At the same time, as a rule, in persons with obesity and cardiovascular diseases, the consumption of fat including saturated and trans-isomeric fatty acids is excessive. To reduce the content of saturated and trans-isomeric fatty acids in foodstuffs, such systems as oleogels have recently been considered. The interest in these systems is related to the fact that they can act not only as substitutes for solid fats - sources of trans- and saturated fats but also as carriers of biologically active substances. Conclusion. The results of the analytical study indicate that active research is currently underway concerning the properties of oleogels, their use in foodstuffs, and modeling the effect of consumption of oleogels and containing them foodstuffs on the general metabolic health of humans. These studies are currently in their initial stages, but their results already indicate the great potential of oleogels as a food ingredient.