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Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to study the action of beneficial microorganisms on the components of food systems. Study objects and methods. The study objects included a model mixture of beef muscle and pork fat tissue with 2% salt, as well as a model protein. Lactobacillus plantarum and Staphylococcus carnosus were used in an amount of 1×107 CFU/g of raw material. The compositions of free amino and fatty acids, carbohydrates, and other components were analyzed by liquid and gas chromatography with mass-selective detection. Results and discussion. We studied the effect of L. plantarum and S. carnosus on protein, lipid, and carbohydrate components of food systems based on animal raw materials. We found that the combined effect of the cultures was by 25% as effective as their individual use at 4×109 CFU/kg of raw material. The three-week hydrolysis of proteins to free amino acids was almost a third more effective than when the cultures were used separately. The synergistic effect of L. plantarum and S. carnosus on fat components was not detected reliably. Free monosaccharides formed more intensively when the cultures were used together. In particular, the amount of free lactose almost doubled, compared to the cultures’ individual action. Conclusion. We described culture-caused quantitative changes in the main components of animal-based food systems: amino acids, fatty acids, carbohydrates, and basic organic compounds. Also, we identified substances that can affect the taste and aroma of final products when the cultures are used together or separately. These results make it possible to obtain products with a wide variety of sensory properties.

The process of obtaining copolyimides by polycondensation based on 3,6-diaminoacridine, 9,9-bis-(p-aminophenyl)fluorene, dianhydride of 2,2-bis-(3,4-dicarboxyphenyl)-1,1,1,3,3,3-hexafluoropropane and dianhydride of 3,3',4,4'-tetracarboxydifenyloxide are described. The main physico-chemical properties of the obtained products are discussed and the prospects for the use of these soluble and fusible products as a polymer base for the preparation of composite materials are shown.

The work is devoted to a review of works published in recent years on the development of the chemical structure of soluble and hot-melt copolyimides, including a brief description of their synthesis and properties.

A brief review of the prehistory of the appearance of an outstanding discovery in the field of physics and chemistry - the creation of the Periodic Table of Chemical Elements by the Russian scientist Dmitry Ivanovich Mendeleev is presented. He also first formulated a periodic law, on the basis of which the classification of the sections of the elements in modern chemistry was built. [ABSTRACT FROM AUTHOR]

The effects of salt on oxidative changes in fat and heme pigments were evaluated. The back fat was salted with sodium chloride in the presence of the hemoglobin. The indicators of the hydrolytic and oxidative spoilage were investigated in the samples of back fat from White Large pigs at two years of age. The proportions of heme and non-heme iron, as well as the content of metmyoglobin were determined in the samples of m. Longissimus dorsi from two-year-old female Large White pigs. Back fat salting did not significantly affect the acid value of back fat. Addition of salt in amounts of 3.5 % and 5.0 % initiated the oxidative changes. Addition of sodium chloride initiated fatty acid oxidation in the presence of the heme pigments. The content of unsaturated acids decreased by 22.8 % when 5.0 % of salt were added. The proportion of heme iron increased by 6.5 % relative to free iron when 5.0 % of sodium chloride were added. The positive correlation between the metmyoglobin content and the thiobarbituric acid value was found with the correlation coefficient of 0.98. [ABSTRACT FROM AUTHOR]

An alternative technology for filling cellulose materials with synthetic mineral nanodispersed filler is proposed. Composite polymer compositions for the introduction into cellulose material have been developed. A multifactor experiment was performed using the regression equations. Based on the mathematical processing of the experimental data, the properties of the developed composite nanodispersed compositions were found to depend on the ratio of their components. [ABSTRACT FROM AUTHOR]

The molecule relaxation characteristics of natural biopolymeric systems as which used wood of coniferous breeds was investigated by method of the thermomechanical analysis. The interrelation of topological changes of structure of a pine at presence iron nano particles relaxated under loading in conditions of a variation of humidity of system is revealed. It is shown, that at formation of a pseudo-grid of matrix structure, high-temperature amorphous blocks of a pseudo-mesh structure and cluster blocks with units of a branching of a pseudo-grid are consistently shown cluster blocks with molecular weights Mcw 240 - 28,000 as is amorphous-structural formations with a matrix of a pseudo-mesh structure. The revealed temperature transitions have allowed to establish the influence of drying and introduction ferriferous nano particles on formation of bio structures of wood. [ABSTRACT FROM AUTHOR]

Food and medicinal plants as well as its' fruits, used in traditional medicine, are now widely used as sources of bioactive phytochemical compounds to impart functional properties to products. Due to the significant variation in phytonutrient content depending on geoclimatic conditions, a comparative study of goji berries collected in different regions seems to be relevant. The aim - comparative study of L. barbarum and L. chinense berries and its biological effects when inclusion in the diet of rats with experimental hyperlipidemia., Material and Methods: In the berries of L. barbarum (China) and L. chinense (Kazakhstan), the composition of monosaccharides, the content of vitamins (D, E, C), minerals (Mg, Ca, Se), phenolic compounds and steroid substances as well as catalase and superoxide dismutase activity and total antioxidant activity was determined. Biological experiment lasted 186 days, it was carried out on Wistar rats, divided into intact (n=10) and experimental animals (n=48), in which alimentary hyperlipidemia was reproduced for 100 days (diet containing animal fats 5.0-19.0% and cholesterol 0.5-2.0%), further animals were divided in control rats with hyperlipidemia, consuming a standard diet (group 1) and experimental rats, which were supplemented for 86 days with L. barbarum (group 2) and L. chinense (group 3) in an amount of 20% of the diet carbohydrate component. On the 128th and 186th days of the experiment, rats' blood serum was analyzed for total protein, albumin, creatinine and urea, triacylglycerides, total cholesterol, high and low density lipoprotein cholesterol, malondialdehyde and the total antioxidant activity of blood serum was measured., Results and Discussion: L. chinense berries, which are characterized by a high content of phenolic compounds (20% higher than in L. barbarum berries), when administered to rats with alimentary hyperlipidemia on the 28th day, reduced the concentration of total cholesterol by 44.1% and low-density lipoproteins by 35.8% relative to control animals, on day 86 contributed to an increase in the concentration of high density lipoproteins to 79.6%. The effect of L. barbarum berries, characterized by an increase in high density lipoproteins in rat blood (by 62.3%), may be due to a higher content of vitamins C, E and selenium (35, 11 and 22% more than in L. chinense), the presence of phytosterols and phytostanols, in particular dodecanoic acid., Conclusion: The data obtained indicate a pronounced antioxidant effect of L. barbarum and L. chinense berries and the possibility of their use in the diet to correct lipid metabolism disorders., Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article., (Copyright© GEOTAR-Media Publishing Group.)

Reindeer meat is an important source of crucial nutrients (protein, fat, minerals) in nutrition of Arctic indigenous people. The authentic meat properties are formed under the influence of many factors, the main of which are the lifetime factors including the region of production and peculiarities of keeping. The regional peculiarities of the reindeer meat composition are quite poorly reflected in the reference books on the chemical composition of food products and in the scientific publications. The aim of the work was to evaluate nutritional value, the level of amino acids, fatty acids, minerals and trace elements of reindeer meat from the Vorkuta district. Material and methods . The objects of the research were the samples of reindeer meat (m. longissimus dorsi) from the Vorkuta district obtained from the highly productive semi-domesticated young reindeers of the Nenets breed. The samples were taken from free-ranging male animals at the age of 8-10 month. The amino acid composition was analyzed by the chromatographic method, the mass fraction of tryptophan by the spectrofluorometrically method, oxyproline by the spectrophotometric method. The content of minerals and trace elements was detected by the flame atomic absorption method. The lipid extraction from the average sample was carried out by the extraction with chloroform/ methanol by the Folch method, the purity of the extracted lipids was controlled by the method of thin layer chromatography. The fatty acid composition was determined the gas chromatographic method. Results and discussion s. The indicators of the chemical composition of reindeer meat from the Vorkuta district were established. The content of protein was 23.0%, the content of fat 1.2%. The high content of tryptophan (0.628 g/100 g of the product) was characteristic for this prodact. The ratio of tryptophan to oxyproline was 11.8, which exceeded the values in pork and chicken. The low level of polyunsaturated fatty acids (17.8% of total lipids), in particular linoleic acid (6.9%), was assigned to the special features of the composition of meat under investigation. With that, quite high content of saturated fatty acids (48.6% of total lipids) was observed, which explained increased meat stability to oxidative spoilage during long-term storage and processing. The content of calcium in the reindeer meat from the Vorkuta district was 72.25 mg/kg, potassium - 33.3 g/kg, magnesium - 310.25 mg/kg, iron - 55.54 mg/kg, zinc - 41.89 mg/kg, copper - 4.0 mg/kg. The level of iron, magnesium and copper in this type of meat was significantly higher than the data on reindeer meat presented in the reference literature. Conclusion . The obtained data on the chemical composition of reindeer meat from the Vorkuta district can be a basis for the development of the indicators of its authenticity and in the future can be used for identification in case of the need to confirm species and a region of origin of meat, as well as for solving tasks of formation and promotion of regional brands., Competing Interests: The authors declare no overt and potential conflict of interest related to the publication of this article., (Copyright© GEOTAR-Media Publishing Group.)

Dependences of the quantity of polycyclic aromatic hydrocarbons (PAH) on the conditions for the formation of components of smoke compositions, the type of wood, the formulation, the technology of production, and the type of packaging material have been studied. An increase in temperature from 450 to 700 °C lead to a 2-3-fold increase in the amount of PAH in meat products. It has been established that the use of a polyamide coating reduced the total carcinogenicity of sausages by 2.0-3.7 fold compared with protein and natural shells, which in terms of PAH accumulation were the most dangerous. Fibrous shell was able to provide a reduction in PAH level in the product up to 40% compared to natural one. The permeability of the fat fraction of the product for PAH was up to 10 fold higher than that of proteins and carbohydrates. The data obtained made it possible to determine the safety criteria for smoked meat products, taking into account the potential carcinogenic hazard of each PAH. The optimal indicators of the presence of PAH in the product are 8 PAH (benz[a]pyrene, chrysene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[g,h,i]perylene, dibenz[a,h]anthracene, indeno[1,2,3-c,d] pyrene). The PAH exposure on the human body has been determined under the constant consumption of smoked meat products. The prospective use of barrier protection technologies, substances possessing antiradical activity, and protective films to reduce residual PAH content has been proved. The results of the studies showed a 5-fold decrease in the total amount of PAH when using films impregnated with fat-containing micro anemulsion of vegetable or animal fat. The effect increased when meat was marinateв in a 9% solution of acetic acid or 3% solution of ascorbic acid., (Copyright© GEOTAR-Media Publishing Group.)

The conditions of the formations of trans isomers of fatty acids, depending on the method of processing and storage of the raw material of microbial, plant and animal origin, were investigated. In the composition of lipids, except for the main trans-isomer elaidic acid, nonsignificant amounts of trans-2-hexen-4-ynal, trans-2-formlcyclopro-panecarboxylate, methyl octadeca-9-yn-l1-trans-enoate, trans-2, 2-dimethyl-3-(2-propenyl)-ethyl ester, trans-9-octadecenoic acid, and trans-1,5-heptadiene, and mixed isomers of methyl-octadeca-9-yn-1-trans-enoate, methyl-9-cis, 11-trans-octadecadienoate, 1-[trans-4-(2-iodo-ethyl) cyclohexyl]-trans-4-pentylcyclo-hexane and cis-9, and trans 11-octadecenoic acid. The major trans elaidic acid component was detected in natural objects of different origin in quantities not exceeding 0.05-0.11%. The combination of thermal processing with other parameters, especially enzymatic treatment, led to an increased proportion of trans isomers. The content of trans isomers is usually proportional to the time of storage of materials.

Microbiological and biotechnological characteristics of intensification of aerobic processing of organic waste have been reviewed, with a view for revealing two types of correlations: (1) between the quality of the composts obtained and the microorganisms involved in composting and (2) between physicochemical parameters and consumer properties of the composts.