A A Varivoda's scientific contributions

The research project has developed and justified the storage modes of apples in a modified gas environment by creating an isolated "closed loop" of high-pressure polyethylene; the expediency of creating highly efficient technologies for storing fresh fruits in a controlled atmosphere, in bioactive bactericidal packages and by creating microfilm on the surface of fruits has been confirmed. The prospects of using a progressive method of storing fruits in a modified gas atmosphere by creating an isolated "closed circuit" in a separate refrigerating chamber without using expensive equipment (in normal and subnormal gas environments) are proved. New technologies have been developed for storing apple fruits susceptible to infectious and physiological diseases based on improved storage methods with minimal losses. The consumption rates of Phytosporin-M for the surface treatment of fruits were determined and optimized to control the intensity of biochemical and microbiological processes during storage. The modes and technologies of post-harvest fruit processing with the Phytosporin-M biopreparation have been substantiated.

The study conducted a detailed analysis and provides data on the demographic situation in the world, as well as in the Russian Federation, concluded that the trend of rapid aging. Nutrition refers to the most important factors of the influence of the external environment on the state of health, working capacity and life expectancy of a person. For this reason, every person needs high-quality and specialized nutrition that will fill all the needs of the body in nutrients, namely proteins, lipids, carbohydrates, vitamins and mineral elements. This scientific article analyzes and systematizes approaches to ensuring the nutritional needs of people of older age groups and recommends ratios in the composition of diets according to gender and age characteristics. The standards of energy Review Article Varivoda et al.; JPRI, 33(53B): 303-310, 2021; Article no.JPRI.77772 304 and nutritional requirements for various groups of the population are analyzed. The problems associated with the development of the production of products for the elderly are investigated and promising directions of their production are established. It is determined that the most social problem for the elderly is providing the body with biologically and physiologically valuable substances, in particular macro-and microelements, vitamins, essential amino acids, the presence and ratio of which has a significant impact on the processes of metabolism and assimilation by the body.

The article assumes that formulas for multicomponent beverages based on dairy and vegetable raw materials were developed according to the principles of food combinatorics using methods of mathematical and computer modeling. The whey was used as a basis, plant materials were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids. Mathematical planning was used to form criterion equations for beverages characterizing the maximum content of essential nutrients. The formulas for beverages “Spinach” and “Pumpkin” were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is 1: 1.45: 3.03 for “Pumpkin” and 1: 1.34: 2.57 for “Spinach”. The storage terms of the developed beverages were determined taking into account changes in organoleptic and microbiological indicators. The optimal storage terms based on organoleptic changes suggests that the developed beverages will be competitive. The study of changes in the microbiota of ready-made beverages during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the beverages meet the current regulatory requirements for the presence of opportunistic microorganisms. The developed integrated approach to the production of multicomponent beverages can be used by any market operator in the production of not only beverages, but also various food products.

Currently, enrichment of dairy products with products of plant origin is becoming increasingly relevant. This technique allows us to improve the composition and ensure the functionality of the products. In this regard, we explored the use of flax in soft cheeses. For this, flax was used in the form of flour and seeds. The expediency of cheese enrichment with flax seeds has been established, since during grinding, the proportion of polyunsaturated fatty acids that imparts product functionality is reduced. At the next stage, the rationale for the use of flaxseeds was carried out, the method of processing them in the application phase, the organoleptic and physico-chemical parameters of the finished product were determined, the technology of soft cheese with flax seeds was developed. The innovative component of the new product was the use of bifidobacteria in the yeast, which give probiotic properties to soft cheese. Technological features of the production allowed to reduce the consumption of raw materials, increase product yield and reduce production time. In addition, the calculation of economic indicators shows the profitability of the production of this product. In the future, it is planned to expand the range of soft functional cheeses without ripening using fenugreek.

Fruit and berry sauces are an important and valuable component of nutrition due to sugars, organic acids and biologically active substances. Sauce recipe development should include methods of pre-processing of berries to provide the highest yield of puree while preserving the valuable components of fresh berries. The study focuses on effective methods for processing cornel berries to obtain the maximum yield of puree with high physical and chemical properties. It is shown that the yield of puree can be increased through maximum disruption of the cell cytoplasmic membrane before pulping raw materials that can be attained by blanching (short-term action of steam or hot water for 5–15 minutes), freezing, and microwave treatment. Fresh, ripe, pure, odorless, and mold-free cornel berries of the same pomological variety were taken to conduct the study. The berries pre-sorted and prepared were subjected to freezing, steam and hot water blanching, and microwave treatment at three power modes of the microwave oven. The processed mass of cornel berries was pulped to determine the content of solids, vitamin C, and pH value. It was found that the highest yield of puree (77.5%) from cornel berries is attained through microwave treatment at 350 W. Freezing and steam blanching provide the puree yield of 71.5 and 69.3%, respectively. However, freezing of berry raw materials is accompanied by losses during defrosting. Hot water blanching reduces the amount of soluble solids, which is confirmed by the values of physical and chemical properties of cornel puree.

Vegetable proteins have become widespread in sausage production due to the need to lower its cost. Lentil is a promising vegetable protein. The study focuses on changes in the functional and technological, and physicochemical parameters of model sausage meat for the production of summer sausage. The dynamics of the growth of starter cultures for the model sausage meat with partial substitution of raw meat was found positive. The moisture-binding and water-holding capacity reduces, and this speeds up the rate of sausage drying.

The article is devoted to the development of a model of four groups of canned food (drinks, kissels, creams, desserts), gerontology of destination, the process flow is developed under production conditions. The nutritional and biological value of raw materials and materials and canned food of four groups was studied on the example of ten species after manufacture and after year storage. The degree of preservation of biologically active substances in canned food after annual storage in the conditions of traditional unregulated environment is established on the example of certain types. The bacteriological reliability of canned food obtained according to the developed documentation under production conditions using the example of four types of canned food was studied, the bacterial safety of sterilization regimes was confirmed. Structures and schemes of instrumentation of the subsystems of the technological flow of production of four groups of canned gerontology destination have been developed. The schemes of technological control of production of gerontology canned food at critical points of the process flow have been developed. The regulatory documentation for four groups of canned food was developed and approved: drinks, jelly, creams, desserts. © 2019 Yerkure Tanitim ve Yayincilik Hizmetleri A.S. All rights reserved.

Massive studies conducted by the Institute of Nutrition of the Russian Academy of Medical Sciences indicate a deep shortage of micronutrients in the diet of most people, including children and schoolchildren. Lack of vitamins, especially carotene, causes an increase in the body's sensitivity to the effects of radiation background, an increase in the risk of cancer. Insufficient intake of vitamins in the body leads to the development of a deficit of these essential micronutrients, so the task of producing children's products in accordance with the requirements of the Commission of the International FAO / WHO Code and the medical and biological standards of the Russian Federation is currently extremely relevant and timely. © 2018 Yerkure Tanitim ve Yayincilik Hizmetleri A.S..All right reserved.