https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2022-01-17T15:47:55+00:00 doc. Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems <p class="textnormal" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; color: #000000; font-weight: normal;" align="left"><strong>Welcome to administration panel</strong></p> https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1715 Polyphenol components and antioxidant activity of Thymus spp. 2022-01-04T12:55:59+00:00 Olena Vergun olenavergun8003@gmail.com Liudmyla Svidenko svid65@ukr.net Olga Grygorieva olgrygorieva@gmail.com Vladimíra Horčinová Sedláčková vladimira.sedlackova@uniag.sk Katarína Fatrcová Šramková katarina.sramkova@gmail.com Eva Ivanišová eva.ivanisova@uniag.sk Ján Brindza Jan.Brindza@uniag.sk <p> This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of <em>Thymus</em> spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for <em>Th. pulegioides</em>, from 61.43 to 168.18 mg GAE/g for <em>Th. serpyllum</em>, and from 47.36 to 115.67 mg GAE/g for <em>Th. vulgaris</em>. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for <em>Th. pulegioides</em>, from 28.58 to 59.62 mg CAE/g for <em>Th. serpyllum</em>, and from 22.95 to 53.82 mg CAE/g for <em>Th. vulgaris</em>. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for <em>Th. pulegioides</em>, from 36.0 to 82.43 mg QE/g for <em>Th. serpyllum, </em>and from 24.59 to 55.41 mg QE/g for <em>Th. vulgaris</em>. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for <em>Th. pulegioides</em>, 96.06 – 219.0 mg TE/g for <em>Th. serpyllum</em>, and 87.56 – 215.43 mg TE/g for <em>Th. vulgaris</em>. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for <em>Th. pulegioides</em>, 8.11 – 9.21 mg TE/g for <em>Th. serpyllum, </em>and 4.97 – 9.53 mg TE/g for <em>Th. vulgaris</em>. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (<em>r</em> = 0.938, 0.908, and 0.854). Investigated <em>Thymus</em> spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.</p> 2022-01-01T00:00:00+00:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1711 The intensification of dehydration process of pectin-containing raw materials 2022-01-04T12:55:56+00:00 Igor Palamarchuk vibroprocessing@gmail.com Oksana Zozulyak ksuxazoz1980@gmail.com Mikhailo Mushtruk mixej.1984@ukr.net Ievgenii Petrychenko 22102210g@ukr.net Nataliia Slobodyanyuk slob2210@ukr.net Оlexander Domin domin31@gmail.com Sergiy Udodov kiypivo@gmail.com Olena Semenova tata_t@2008ukr.net Inna Karpovych inkarp@ukr.net Roksolana Blishch roksolanaalex1976@gmail.com <p>The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.</p> 2022-01-03T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712 The study of the intensification of technological parameters of the sausage production process 2022-01-17T15:47:55+00:00 Larysa Bal-Prylypko bplv@ukr.net Maryna Yancheva ya.marina11@gmail.com Mariia Paska maria_pas@ukr.net Maxim Ryabovol ryabovolmaksym@gmail.com Mykola Nikolaenko mykola.nikolaenko.nubip@gmail.com Valentyna Israelian vs88@ukr.net Oksana Pylypchuk pylypchuk_os@nubip.edu.ua Nina Tverezovska tverezovskaya@nubip.edu.ua Yurii Kushnir kushnir_y@alma-veko.com.ua Maryna Nazarenko nazarenkoinna10@gmail.com <p>One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain <em>Staphylococcus carnosus</em>, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.</p> 2022-01-17T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences