Кафедра харчових технологій та хімії
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Item type:Наукова стаття, Effect of a combined biopolymer coating on the quality of asparagus spears during storage(Tallinn: Scientific Route OÜ, 2026-06-11) Taraymovich, IrynaThe chapter is devoted to the study of the influence of a biopolymer coating based on sodium alginate and the antioxidant rutin on the quality of asparagus spears of Prius and Rosalie varieties during storage under refrigerated conditions. The influence of the coating on the preservation of marketable, physiological and organoleptic characteristics of asparagus was considered. It was found that the most pronounced effect was obtained when using a combined coating (1% sodium alginate +1% rutin), which combines the barrier properties of the biopolymer and the antioxidant activity of rutin. The use of such a composition allows to extend the shelf life of spears of both varieties by 7 days compared to the control, reduce mass loss by 1.9 times for the Prius variety and by 2.2 times for the Rosalie variety and increase the yield of standard products to 88.14–91.79% depending on the variety, despite the increased storage time. The use of the studied biopolymer made it possible to slow down respiratory metabolism, degradation of chlorophylls and carotenoids and stabilize the organoleptic characteristics of the product.Item type:Наукова стаття, The advantages of using sublimation for preserving the antioxidant properties of cranberries(Tallinn: Scientific Route OÜ, 2024) Holiachuk, SerhiiAbstract The benefits of using the sublimation method for preserving the antioxidant properties of cranberries have been studied. Cranberries are known for their antioxidant properties, which help combat infections, reduce the risk of heart disease, and improve arterial pressure. This berry is particularly beneficial in prostate cancer. Most of the beneficial compounds in cranberries are found in their skin, which may lose its properties during traditional juice extraction. Drying is an alternative method for preserving antioxidants, but traditional methods can lead to a loss of product quality. Sublimation drying has proven to be the most efficient and innovative method, as it ensures the preservation of cranberry antioxidant properties. After the sublimation cycle, the final moisture content of the material is only 2–5 % of the initial content, guaranteeing the maximum retention of beneficial properties and the production of a high-quality product. This method is promising for maintaining the quality of raw materials during drying and preserving their medicinal properties.Item type:Наукова стаття, Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism(Tallinn: Scientific Route OÜ, 2025) Holiachuk, SerhiiAbstract This review article addresses modern strategies for reducing postharvest losses in fruit vegetables by regulating oxidative metabolism during storage. Fruit vegetables such as tomatoes, peppers, eggplants, cucumbers, zucchinis, pumpkins, and melons are highly perishable and susceptible to chilling injury due to their intense postharvest respiration and high moisture content. The article summarizes the physiological and biochemical responses of plant tissues to cold stress, including membrane damage, oxidative stress, and the imbalance of endogenous antioxidants. Emphasis is placed on combined treatment approaches that integrate physical methods (heat treatments, UV irradiation, modified atmosphere storage) with the application of bioactive substances, including phytohormones and natural antioxidants. The review highlights the role of heat-induced stress tolerance, antioxidant defense systems, and nanostructured delivery forms in mitigating cold-related metabolic disorders. It argues that the effectiveness of such strategies depends on species- and cultivar-specific responses, maturity stage, and preharvest conditions. A physiological understanding of tissue metabolism is essential to optimize storage parameters and design effective protective treatmentsItem type:Наукова стаття, Technology of multilayer and glazed fruit and vegetable chips(2024-05-28) Taraymovich, Iryna; Dudarev, Igor; Panasyuk, Svitlana; Say, VolodymyrFruit and vegetable chips are a growing segment of the global snack market. These chips are an alternative to high-calorie potato chips. Fruit and vegetable chips can be a useful snack between main meals, allowing the human body to get the necessary vitamins, macro and micro elements. No oil is used in the production of fruit and vegetable chips, and they do not contain added sugar, artificial colours and flavors. Instead, these chips contain beneficial substances that are rich in fresh fruits and vegetables, albeit in smaller quantities. Because fruits and vegetables lose valuable nutrients during storage, they must be processed into high-quality fruit and vegetable chips. Blanching, immersion in various solutions and osmotic dehydration of the plant raw materials before drying are used to reduce the loss of nutrients during the production of fruit and vegetable chips and to preserve the taste, smell and colour of the plant raw materials in the finished product. The developed technologies of multilayer and glazed fruit and vegetable chips allow consumers to obtain an innovative product with original taste properties and nutritional composition. The modes of the proposed technology of multilayer chips allow producers to preserve as much as possible the taste and colour of plant raw materials (fruits and vegetables) in the finished product, as well as nutrients. As a result of combining different types of plant raw materials (vegetables, fruits, seeds) it is possible to obtain a wide range of multilayer chips with different tastes that can satisfy the preferences of different categories of consumers. By combining plant raw materials, manufacturers can also balance the nutrient content of the chips and obtain a functional product for specific target groups of consumers. The proposed chocolate-glazed (with black, white or milk chocolate) multilayer chips are a promising product in the sweet chips segment. The use of chocolate makes it possible to balance the nutritional value of the multilayer chips, and the addition of freeze-dried plant powders (fruits, vegetables, berries) or their combination to the glaze enriches the product with vitamins, macro and micro elements, and gives the chips new flavors and colours.Item type:Наукова стаття, Development and characterization of ice cream containing vegetable oils(2025-07-31) Taraimovych, Iryna; Panasyuk, Svitlana; Sydoruk, TamaraIce cream is considered one of the world's favorite desserts. It is important for consumers to get benefits and enjoyment from eating this sweet product. The main ingredients of ice cream are milk or cream, sugar, and sometimes egg yolks. Fruits, berries, cocoa, and vanilla are used to add flavor to the recipe. The milk or milk-egg mixture is first heated, then cooled, whipped to saturate the mass with air and obtain the appropriate texture, and frozen. Ice cream can be viewed as a multiphase system consisting of a cryo-concentrated aqueous phase, air bubbles, ice crystals and emulsified fat. The fat in ice cream comes from the dairy ingredients, but vegetable fats such as coconut or palm oil can also be added. The fat phase ensures the optimal structure of the ice cream, gives it a rich flavor and influences the quality characteristics. It also helps to stabilize the foam, which contributes to the delicate creamy texture of the ice cream. The development of a blend of milk and vegetable fats is one of the most important factors in shaping the required texture, taste and aroma properties of ice cream. The use of liquid vegetable oils containing unsaturated fatty acids and vitamins makes it possible to create a new food product with health benefits. The technology of ice cream using vegetable oils as an alternative to milk fats has been developed, which provides an innovative product enriched with unsaturated fatty acids. The influence of sunflower, linseed, and sesame oils on the texture of ice cream, its taste characteristics, and nutritional value was analyzed. The physicochemical properties of ice cream with the addition of vegetable oils, technological features of replacing milk fats with vegetable fats, as well as their impact on the stability of emulsions and organoleptic properties of the finished product are investigated. The technological aspects of the production of ice cream with vegetable oils, including emulsification, stabilization and freezing processes, are considered. The obtained results can be used to develop new types of ice cream with increased nutritional value and improved consumer characteristics.Item type:Монографія, Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredients(Tallinn, 2025) Moroz, Iryna; Shemet, Vasylyna; Hulai, OlhaBuckwheat and oats are traditional, though not the most popular, crops with strong environmental adaptability. The bioactive substances in buckwheat and oats have a positive impact on human health, including antioxidant and anti-inflammatory properties and the ability to prevent cancer. In this work, a comprehensive analysis of buckwheat and oat powders was carried out, including sieve analysis, infrared spectroscopy (IR spectroscopy), X-ray fluorescence analysis (XRF) and gas chromatography with mass spectrometry (GC/MS). According to the results of sieve analysis, the highest content of fractions with a particle diameter of 1.1–0.5 mm was found: 41.76% for buckwheat powder and 52.56% for oat powder. The analysis of the IR spectra showed a similar chemical composition of both samples, including carbohydrates, proteins, fats and minerals. However, the buckwheat powder had a higher content of proteins and carbonyl compounds, and the oat powder had a higher content of polysaccharides. X-ray fluorescence analysis showed that both samples contain mainly C, H, P, S, K, Ca, Mn, Fe, Cu, Zn, but in different proportions. Buckwheat powder is characterized by a higher content of potassium and phosphorus, while oat powder has higher levels of calcium and manganese. The GC/MS method was used to identify 15 bioactive compounds in buckwheat powder and 18 in oat powder. Sucrose, palmitic acid, linoleic acid and phytosterols (gamma-sitosterol, campesterol) were found in both samples. Buckwheat powder has a higher content of antioxidants, in particular γ-tocopherol, while oat powder contains steroidal compounds and oxazole derivatives that may affect lipid metabolism. The study confirmed the unique nutritional profile of buckwheat and oat groats grown in Volyn. The results can be used in the field of functional food, pharmacology and nutrition to develop products with high biological activity.