Introduction.This study examined the influence of tocopheryl and retinyl acetates on the oxidative stability of Hypericum perforatum L. and Matricaria recutita L. macerates in corn oil during storage.Materials and methods.Refined corn oil macerated with H. perforatum and M. recutita were supplemented with tocopheryl acetate (500-1500 mg/kg) or retinyl acetate (170-690 mg/kg) and stored for six weeks at 202 C and 41 C.Oxidative stability was evaluated by acid value (AV), radical scavenging activity (RSA) by the 1,1-diphenyl-2picrylhydrazyl (DPPH) assay; vitamin retention by high-performance liquid chromatography, and fatty acid profile by gas chromatography.Results and discussion.Both macerates contained ~60-62% linoleic acid, reflecting high oxidisability.Initial RSA was slightly higher in H. perforatum (40%) than in M. recutita (36%), consistent with its detectable vitamin A and higher -carotene content.Baseline AV was 0.40 mg KOH/g.After six weeks at 20 C, AV in untreated controls exceeded the deterioration threshold (~1.0 mg KOH/g), reaching 1.05 (H.perforatum) and 1.12 (M.recutita) mg KOH/g.Storage at 4 C reduced AV increase by ~25-35% (controls: 0.72 and 0.79 mg KOH/g, respectively), confirming temperature as a key factor in hydrolytic/oxidative change.Antioxidant addition produced clear, dose-dependent protection.Tocopheryl acetate was most effective across both macerates and temperatures.At 1500 mg/kg, final AVs were limited to 0.65 (H.perforatum) and 0.68 (M.recutita) at 20 C (~35-40% lower than controls), and to 0.50-0.51mg KOH/g at 4 C, i.e., close to baseline and well below sensory-risk thresholds.Intermediate doses (500-1000 mg/kg) also reduced AV, with effects scaling by concentration, suggesting that chain-breaking activity of -tocopherol esters predominated over any pro-oxidant side effects at tested levels.Retinyl acetate conferred a weaker, temperature-dependent effect.At its highest dose, AVs approached ~1.00 mg KOH/g in both macerates at 20 C, which is better than controls but near the acceptability threshold, while at 4 C values were 0.72 (H.perforatum) and 0.75 mg KOH/g (M.recutita).Thus, retinyl acetate alone does not ensure stability under ambient storage but can complement temperature control.Conclusion.The combination of tocopheryl acetate at 1500 mg/kg with storage at 4 C was most effective in preserving oxidative stability in both macerates.H. perforatum showed inherently greater resistance to oxidation than M. recutita, indicating its superior suitability as a lipid carrier in cosmetic formulations.

Introduction.The research aims to study the changes in the content of bioactive compounds accumulated during the swelling and subsequent germination of cereal and legume grains, as well as to provide their qualitative and quantitative assessment.Materials and methods.Wheat, green lentil, pea, and soybean grains swollen in drinking or in a weak radonic mineral water and germinated.The content of amino acids was determined by chromatography; fats by Soxhlet method; total phenols by Folin-Ciocalteu; total flavonoids by spectral and antioxidant activity by DPPH methods.Results and discussion.The amount of amino acids during the grain germination process increased.The obtained results indicate the positive effect of mineral water on the accumulation of amino acids.Particularly good results were observed for soybean and pea samples.The change in the total amount of fats (%) during the process of grain swelling and germination was determined.An increase in the amount of fat was observed in all samples, especially in samples swollen in mineral water and subsequently germinated.The best results were observed for pea (increased by 1.47 times) and lentil (increased by 1.23 times) grains.Based on the study of phenolic compounds, it was found that the amount of total phenols in germinated grains increased compared to the original ones, except pea grains, where a slight decrease was observed.The amounts of total phenols changed significantly in grains germinated after swelling in weak radonic mineral water, compared to grains germinated after swelling in drinking water.The best results were shown by wheat, soybean, and green lentil grains.As for the content of flavonoids, their increase was found in the all test samples, especially in grains germinated after swelling in mineral water.Based on the comparative analysis of the flavonoid content, soybean (1.80 mg/g) and green lentil (1.29 mg/g) grains were considered the best, followed by peas (1.02 mg/g).A similar result was observed for the content of phenolic acids, mg/g: green lentils, 1.61; soybeans, 1.52; peas, 0.85.It was established that when using mineral water for swelling, the antioxidant activity of the test samples increased?%: soybeans by 45.8; peas by 43.6; green lentils by 40.87%.It was also shown that the grains germinated after swelling in mineral water possess high antioxidant activity, %: soybeans, 64.51; peas, 46.63; green lentils, 42.5.Conclusions.The use of weak radonic mineral water has a positive effect on activation of the grain swelling and germination, as well as accumulation of biologically active substances in them.

Introduction.The aim of the study was to investigate the effect of eukaryotic inductors on the antiadhesive activity and biofilm destruction ability of the microbial surfactants synthesized by Acinetobacter calcoaceticus IMV B-7241.Materials and methods.Cultivation of A. calcoaceticus IMV B-7241 was carried out in liquid mineral media containing purified glycerol or waste of biodiesel production (crude glycerol) as substrates.The biological inductors were live and inactivated cells of the yeast Saccharomyces cerevisiae BTM-1, as well as the supernatant after cultivation of the BTM-1 strain.Microbial surfactants were extracted from the culture supernatant using a modified Folch mixture.The antiadhesive activity and the degree of biofilm destruction were determined by spectrophotometric method.Results and discussion.Surfactants synthesized in the presence of all the studied inducers in a medium with glycerol of different quality were more effective anti-adhesive agents compared to surfactants obtained without an inductor.Thus, the adhesion of Proteus vulgaris PA-12, Bacillus subtilis BT-2 and Candida albicans D-6 on steel, tiles and linoleum treated with surfactant solutions synthesized by introducing into the medium with both substrates of all types of inductors was on average 10-70% lower than under the action of surfactants formed without an inductor.The introduction of live S. cerevisiae BTM-1 cells and the corresponding supernatant into a medium with glycerol of different degrees of purification was accompanied by the formation of surfactants, under the influence of which the destruction of biofilms of bacterial test cultures was on average 5-30% higher compared to the use of surfactants synthesized without an inductor.An increase of 12-35% in the destruction of Candida yeast biofilms was observed only under the action of surfactants synthesized in the presence of an inductor in a medium with waste of biodiesel production. Conclusion.The results demonstrate the potential to regulate the anti-adhesive activity of A. calcoaceticus IMV B-7241 surfactants and their ability to destroy biofilms by adding live or inactivated S. cerevisiae BTM-1 yeast cells and the corresponding supernatant to the producer culture medium.

http://nuft.edu.ua/doi/doc/ufj/2024/2/5.pdf

Introduction.The aim of this research was to study the interaction of xanthan gum and a mixture of rice flour and corn starch, its effects on the quality of gluten-free cookies, as well as optimization of the gluten-free cookie recipe to produce highquality products.Materials and methods.The effects of addition of rice flour to maize starch in ratio 6:4, 8:2 and 10:0 and the xanthan gum in amounts of 0, 2 and 4% were analysed.Texture parameters (breaking force), dimensions (spread factor), colour (browning index), water activity and total sensory score were determined as response variables.Results and discussion.An increase in xanthan concentration led to an increase in hardness, browning index and water activity while reducing the spread factor of the glutenfree biscuits.Increased amounts of maize starch in the glutenfree mixture contributed in particular to a lower hardness and a lower browning index of the gluten-free biscuits, while at the same time the spreading of the biscuits increased.An increase in the addition of xanthan gum led to an increase in hardness, browning index and water activity as well as a reduction in the spread factor of gluten-free biscuits.Meanwhile, increasing the amount of maize starch in the glutenfree mixture in combination with rice flour contributed significantly to a reduction in the hardness and browning index of gluten-free biscuits, while at the same time increasing the spread of the biscuits.The curvilinear effects of the addition of xanthan gum and maize starch on the sensory score showed that the optimal amounts were between the minimum and maximum addition values in the experiment.Conclusions.The optimal conditions to obtain gluten-free biscuits of high quality with total sensory score 7.7 were as follows: ratio of rice flour to maize starch 88.9:11.1 in combination with an addition of 1.1% xanthan gum.

Introduction.Chicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw material for the production of new beer varieties and reduction of their cost.Materials and methods.Dried and roasted chicory roots, lager and caramel barley malt, enzyme preparation inulinase, granulated hops of "Agnus" variety, yeast Saccharomyces cerevisiae (race RH) were used.Inulin content was determined by spectrophotometric method, amine nitrogen was measured by Popе and Stevenson method, content of reducing substances was estimated by Wilstetter-Schudl method.Standard methods accepted in brewing were used to determine other beer characteristics, sensory parameters were evaluated using profile methods.Results and discussion.The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture.For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55-56 °C for 20-30 minutes.The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively.The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness.The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85-90 °С.It was found that the optimal mode of the extraction process was the temperature 85-90 °С, hydromodule 1:6, and duration 90 min.Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties.The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%.It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal).Conclusions.The addition of dried and fried chicory roots makes it possible to obtain new varieties of high-quality beer with their cost reduction.

Introduction. The debate surrounding the labeling of genetically modified organisms (GMOs) has largely shifted from whether to label to understanding the various reasons behind supporting or opposing such labeling.