Факультет митної справи, матеріалів, технологій та гостинності
Постійне посилання на фондhttps://repository.lntu.edu.ua/handle/123456789/47
Переглянути
10 результатів
Результати пошуку
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, Information system for diagnostic competitivenessof the hospitality industry of the region of Ukraine(Lublin University of Technology, 2023) Matviichuk, Liudmyla; Liutak, Olena; Dashchuk, Yulia; Lepkyi, Mykhailo; Sidoruk, SvіtlanaThe purpose of this article is to study the main problems and prospects of ensuring the competitiveness of the hospitality industry of the regions of Ukraine in modern conditions, taking into account international experience in the context of deepening integration ties. The work carried out a diagnosis of the level of competitiveness of the hospitality industry of the regions of Ukraine, based on the developed information system of indicators for assessing the conditions of the competitiveness of the hospitality industry of the region and the formed matrix of the competitiveness of the hospitality industry of the region. A comparison was made of the conditions for ensuring competitiveness, the level of competitive advantages and the level of competitiveness of the hospitality industry of the regions of the state in the pre-war period, as well as the diagnosis of the competitiveness of the hospitality industry of the regions of the state was carried out. The positions of the regions in the pre-war and war periods in terms of the level of competitiveness and availability of tourism potential were determined. A matrix for the selection of target indicators of the integration strategy of regions of Ukraine that have preserved their tourist potential is proposed. The results of the study revealed the main problems of ensuring the competitiveness of the hospitality industry in the regions of Ukraine, and highlighted the potential prospects of the studied processes taking into account the conditions of European integration.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:Наукова стаття, Intensification of the formation process of sodium sulfate-modified biocomposite materials based on the glutinous matrix(Kharkiv: Institute of Single Crystals of the National Academy of Sciences of Ukraine, 2023) Sadova, Oksana; Kashytskyi, VitaliiThe influence of the modifying additive (sodium sulfate) on the heat treatment regime of the biocomposition in the mold investigated in the article. The optimal content of sodium sulfate in the biocomposite material was determined. The influence of the content of the modifying additive on the compressive strength of biocomposites structured at different temperatures has studied. The optimal parameters of the thermal field temperature and the duration of heat treatment of the biocomposition for the given content of the additive, which provides the maximum values of mechanical characteristics, are determined. It established that the modifying additive with optimal content is able to increase the intensity of structuring of biopolymer binder. This consists in the rapid transition of the glutin binder from the gel state to the solid state with the formation of physicochemical bonds due to the removal of excess moisture under the influence of temperature. Fractograms of the fracture surface of biocomposites containing sodium sulfate analyzed.Item type:Наукова стаття, Structuring of modified epoxy composite materials by infrared spectroscopy(Єгипет: Університет Асьют, 2023) Sadova, Oksana; Kashytskyi, Vitalii; Melnychuk, MykolaA comparative evaluation of the structuring processes of the epoxy polymer system with epoxy polymers modified with polyvinyl chloride solution and epoxy composites filled with finely dispersed titanium oxide powder was carried out. Analysis of the infrared (IR) absorption spectra of the studied epoxy polymer and epoxy composite materials showed the presence of deformation and valence vibrations of certain groups of atoms. The oscillations of groups of atoms with double bonds and regions of existence of triple bonds were also revealed. In the region of high frequencies, absorption bands correspond to valence vibrations of groups containing a hydrogen atom. The presence of triple bonds in the epoxy polymer system was determined, indicating unreacted functional groups. This fact corresponds to the low content of the gel fraction of unmodified epoxy polymers after heat treatment and indicates the formation of a system with insufficient chemical bonds. The absorption bands of the epoxy composite material filled with titanium oxide powder are characterized by a lower optical density and a larger peak area compared to the bands of the unmodified epoxy polymer, which indicates the formation of a higher number of crosslinking nodes of the epoxy composite material. The introduction of polyvinyl chloride into the composition of the epoxy polymer system increases the degree of structuring of epoxy polymers. However, a smaller number of formed chemical bonds of the modified epoxy polymer was recorded compared to epoxy composites containing titanium oxide particles. The highest degree of structuring is provided in polyvinyl chloride-modified epoxy composites containing titanium oxide powder due to intensive structuring and formation of double and triple bonds.Item type:Наукова стаття, Хроматографічне визначення хімічного складу витягу яблучних чипсів(Київ, 2023) Шемет, Василина Ярославівна; Гулай, Ольга Іванівна; Климович, Олена СергіївнаВстановлено якісний склад витягу сушених яблук зелених (Голден, Муцу) і червоних (Флоріна, Айдаред) сортів методом газорідинної хроматографії з мас-селективним детектуванням. Чипси яблук отримано способом конвективного сушіння за температури +(63–70) °С до кінцевої вологості 6–8%. Водно-спиртовий витяг аналізували на газовому хроматомас-спектрометрі Shimadzu GCMS-QP2020 за повним іонним струмом (SCAN), діапазон сканування 40-1000 а.о.м. Обробку та ідентифікацію піків проводили на підставі даних відкритих джерел (NIST 2017 i Wiley 5th Edition). В досліджених зразках витягу яблук виявлено 30 характерних складових, серед яких переважають вуглеводи – моно- та дисахариди, їх похідні та продукти дегідратації та окиснення. У яблучному витягу присутні вищі жирні кислоти: н-гексадеканова кислота, тетрадеканова кислота, октадеканова кислота, олеїнова кислота. Виявлено сполуки, що утворюються у результаті сушіння (5-гідроксиметилфурфурол, 3,5-дигідрокси-6-метил-2,3-дигідро-4Н-піран-4-он), а також флавоноїди та антоціани, які виконують в організмі антиоксидантні та слабкі антибіотичні функції. Вітаміни дослідженим методом встановити не вдалося.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.