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  Item type:Документ, Access status: Open Access ,

  Chapter 12 Microbiological stability of filled gingerbread: problems and technological solutions

  (Tallinn : Scientific Route OÜ, 2026) Smirnov, Sergiy; Priss, Olesia; Danylenko, Svitlana; Прісс, Олеся Петрівна

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  Microbial stability remains a major challenge in extending the shelf life of bread and flour-based confectionery products. This issue is particularly relevant for filled gingerbread (pryaniki), where consistent product quality throughout the distri- bution period is essential for both consumer acceptance and manufacturer repu- tation. The present paper combines a narrative review of the scientific literature with a practical case study to examine the factors affecting microbial spoilage of filled gingerbread and to discuss technological approaches for improving their mi- crobial stability. The review summarizes current knowledge on the shelf life of bread and r elated bakery products, with filled gingerbread considered as a representative example of a multi-component system. In such products, the crumb and filling differ in com- position and physicochemical properties, which can lead to internal moisture re- distribution during storage. Literature data indicate that shelf-life limitations are associated not only with staling but also with moisture migration and post-baking contamination. Local increases in water activity may occur at the crumb-filling in- terface, creating microenvironments that favor the growth of xerotolerant molds and osmophilic yeasts. In addition, air and contact surfaces in cooling and packag- ing areas represent important contamination pathways. The review is complemented by a case study of filled gingerbread, in which selected physicochemical and microbiological indicators were evaluated during storage. The combined analysis highlights the importance of a hurdle strategy that integrates control of component aw, hygienic zoning after baking, appropriate bar- rier packaging and headspace management, as well as formulation adjustments and complementary preservation measures.

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  Chapter 11 Fatty acid composition of total lipids of liver and thigh muscle broiler chickens under the influence of separate and complex action of vitamins E and C

  (Tallinn : Scientific Route OÜ, 2026) Romanovich, Ludmila; Kurtyak, Bohdan; Danchenko, Olena; Данченко, Олена Олександрівна; Романович, Людмила Вікторівна

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  The section presents the research results devoted to studying the effect of separate and complex inclusion of vitamins E and C in the diet of broiler chickens on the fatty acid composition of total lipids of their liver and skeletal muscles at 41 days of age. Four groups of broiler chickens were formed for the experiment. The control group received standard compound feed (SC); the first experimental group of chickens received vitamin E in addition to SC; the second experimental group received vitamin C; the third experimental group received vitamins E and C simultaneously. The results of the study proved significant differences in the fatty acid composition of total lipids of the liver and thigh muscles of 41-day-old broilers under the influence of separate and complex effects of vitamins E and C. The ad- dition of vitamin E caused an increase in the content of individual saturated fatty acids and a moderate increase in the ω-3 PUFA level in liver tissues. The addition of vitamin C to the chicken diet contributed to an even more pronounced increase in saturated fatty acids, but at the same time a significant decrease in the total PUFA level, especially ω-6. Instead, the combined effect of vitamins E and C led to the most pronounced changes – a significant increase in the total PUFA level (44.06%), a sharp increase in ω-6 (up to 38.3%) and at the same time a decrease in ω-3, which was accompanied by an increase in the ω-6/ω-3 ratio (up to 6.65). In the muscle tissues of chickens receiving vitamin E (groups I and III), a faster increase in the ω-3 PUFA content compared to ω-6 was found against the background of a de- crease in the SFA content and MUFA, which contributed both to providing these tissues with a set of necessary PUFA and to a significant increase in the biologi- cal value of meat due to optimization of the ω-6/ω-3 PUFA ratio. In chickens to which vitamin C was added, an increase in the antioxidant activity of the tissues was accompanied by an increase in the total SFA content, and the ω-6/ω-3 PUFA ratio remained at the level of the control group (35.84).

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  Chapter 10 Effect of a combined biopolymer coating on the quality of asparagus spears during storage

  (Tallinn : Scientific Route OÜ, 2026) Priss, Olesia; Kiurcheva, Liudmyla; Bulhakov, Pavlo; Taraymovich, Iryna; Chepurda, Larysa; Stepanenko, Sergii; Прісс, Олеся Петрівна; Кюрчева, Людмила Миколаївна; Булгаков, Павло Олександрович

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  The chapter is devoted to the study of the influence of a biopolymer coat- ing based on sodium alginate and the antioxidant rutin on the quality of as- paragus 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 com- bined coating (1% sodium alginate +1% rutin), which combines the barrier proper- ties 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 stan- dard 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 organo- leptic characteristics of the product.

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  Chapter 9 Impact of long-term storage on the quality of frozen pickled sweet peppers

  (Tallinn : Scientific Route OÜ, 2026) Zahorko, Nadiia; Dudarev, Igor; Tkachuk, Valentyna; Загорко, Надія Петрівна

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  Vegetables are produced seasonally; therefore, freezing is one of the main meth- ods of preserving them while maintaining their quality. Both fresh vegetables and semi-finished or ready-to-eat vegetable products are commonly frozen. Such prod- ucts are popular among consumers, as they provide rapid preparation and consump- tion. Vegetables, particularly sweet peppers, are often pickled in marinades with various spices to enhance sensory properties, preserve nutrients, extend shelf life, and expand the range of available products. A promising approach for storing pickled sweet peppers is freezing. In this study, sweet peppers were pickled in a marinade containing the following ingredients: water, sunflower oil, sugar, natural honey, salt, citric acid, and spices (dried dill and parsley, bay leaves, fresh garlic, and allspice). After washing with water, cleaning, and cutting, sweet pepper slices were pickled in the marinade for 12 h at room temperature and subsequently frozen at –20°C. Experimental results showed that during 270 days of frozen storage of pickled sweet peppers, losses of ascorbic acid ranged from 12.0 to 19.8%, carotenoids from 5.8 to 15.1%, dry matter from 0.7 to 4.9%, total sugars from 0.6 to 6.1%. At the same time, the contents of water-soluble pectin, anthocyanins, catechins, and t otal flavonoids increased during storage. Freezing also had a positive effect on the mi- crobiological safety of the product, as the number of microorganisms in the frozen product during storage was lower than that in fresh sweet peppers. The sensory quality of the frozen product, including appearance, color, aroma, taste, and consis- tency, was highly rated by expert evaluators. To bring the product quickly to a ready- to-eat state, microwave thawing is recommended. Pickled sweet peppers thawed using this technique exhibited high sensory quality. However, prolonged storage of the product at room temperature after thawing is not recommended, as it leads to a decrease in ascorbic acid content and an increase in polyphenol oxidase activity and microbial growth. Although the product remained safe for consumption after 24 h of storage at 20°C, the number of microorganisms did not exceed the permissible limits for quick-frozen vegetables (the maximum bacterial and mold counts in the thawed pickled sweet peppers were 48,400 CFU/mm2 and 19.0 CFU/mm2, respectively).

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  Chapter 8 Development of sauce technology from fermented plant-based materials for the food industry and HoReCa

  (Tallinn : Scientific Route OÜ, 2026) Serdyuk, Marina; Bandura, Valentyna; Kolisnychenko, Tetiana; Palamarek, Karina; Romanovska, Olha; Brykova, Tetiana; Marusiak, Tetiana; Parashchuk, Anastasia; Сердюк, Марина Єгорівна; Колісниченко, Тетяна Олександрівна

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  The research is aimed at developing a sauce technology from fermented plant- based materials of various origins for use in the food industry and the HoReCa seg- ment. The objects of the research were fermented legume, grain, pseudo-grain, and vegetable crops, as well as sauces prepared on their basis according to three exper- imental formulations. The control was a sauce prepared using traditional technol- ogy based on boiled chickpeas. Lactic acid bacteria of the species Lactiplantibacillus plantarum were used as biocatalysts during the fermentation of all types of plant substrates. An assessment of physicochemical changes in plant-based materials before and after fermentation was carried out with an emphasis on determining the pH, redox potential, titrated acidity, content of proteins, fats, total carbohydrates, and sugars. A significant decrease in pH was established, indicating the active accu- mulation of organic acids. At the same time, a shift in the redox potential towards a reducing environment was recorded, which is typical for anaerobic fermentation conditions, especially in samples with a high sugar content. A substantial decrease in the total content of carbohydrates, in particular sugars, was observed due to their utilization by microorganisms. The changes obtained indicate an improvement in the functional properties of plant-based materials after fermentation. The energy value of ready-made sauces based on the selected formulations was determined. It was established that samples from fermented plant-based materials have a lower energy value compared to the control, which is associated with the biochemical degradation of part of the sugars and partial cleavage of organic compounds under the effect of the enzymatic activity of microorganisms. Organoleptic evaluation showed a clear formation of new flavor profiles in sauces from fermented plant-based materials. All variants demonstrated a highly stable and homogeneous consistency. Based on the results of experimental studies, a functional sauce technology from fermented plant- based materials for the food industry and HoReCa was developed. According to the results of economic calculations, all samples of sauces prepared according to the ex- perimental formulation had a higher level of profitability compared to the control. The results obtained confirm the feasibility of producing sauces using the developed technology based on the use of fermented plant-based materials in the food industry and the HoReCa segment, both from the standpoint of technological and functional advantages and economic efficiency.

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