Ukrainian Food Journal Volume 6, Issue 2 2017

ISSN 2313–5891 (Online) ISSN 2304–974X (Print)

Ukrainian Food Journal Volume 6, Issue 2 2017

Kyiv

Kиїв

2017

Ukrainian Food Journal is an international scientific journal that publishes innovative papers of the experts in the fields of food science, engineering and technology, chemistry, economics and management. The advantage of research results publication available to young scientists. Ukrainian Food Journal is abstracted and indexed by scientometric databases:

Ukrainian Food Journal – міжнародне наукове періодичне видання для публікації результатів досліджень фахівців у галузі харчової науки, техніки та технології, хімії, економіки і управління. Перевага в публікації результатів досліджень надається молодим вченим. Ukrainian Food Journal індексується наукометричними базами:

Index Copernicus (2012) EBSCO (2013) Google Scholar (2013) UlrichsWeb (2013) Global Impact Factor (2014) CABI full text (2014) Online Library of University of Southern Denmark (2014) Directory of Research Journals Indexing (DRJI) (2014) Universal Impact Factor (2014) Directory of Open Access scholarly Resources (ROAD) (2014) European Reference Index for the Humanities and the Social Sciences (ERIH PLUS) (2014) Directory of Open Access Journals (DOAJ) (2015) InfoBase Index (2015) Chemical Abstracts Service Source Index (CASSI) (2016) Ukrainian Food Journal включено у перелік наукових фахових видань України з технічних наук, в якому можуть публікуватися результати дисертаційних робіт на здобуття наукових ступенів доктора і кандидата наук (Наказ Міністерства освіти і науки України № 1609 від 21.11.2013)

Editorial office address:

Адреса редакції:

National University of Food Technologies Volodymyrska str., 68 Ukraine, Kyiv 01601

Національний університет харчових технологій вул. Володимирська, 68 Київ 01601

e-mail: [email protected]

192

Scientific Council of the National University of Food Technologies recommends the journal for printing. Minutes № 14, 29.06.2017

Рекомендовано вченою радою Національного університету харчових технологій. Протокол № 14 від 29.06.2017 р.

© NUFT, 2017

© НУХТ, 2017

─── Ukrainian Food Journal. 2017. Volume 6. Issue 2 ───

Ukrainian Food Journal publishes the original research articles, short communications, review papers, news and literature reviews. Topics: Food engineering Food chemistry Food microbiology Physical property of food Food quality and safety

Food nanotechnologies Food processes Economics and management Automation of food processes Food packaging

Periodicity of the journal – 4 isues per year. Studies must be novel, have a clear connection to food science, and be of general interest to the international scientific community. Ukrainian Food Journal is is abstracted and indexed by scientometric databases: Index Copernicus (2012) EBSCO (2013) Google Scholar (2013) UlrichsWeb (2013) Global Impact Factor (2014) Online Library of University of Southern Denmark (2014) CABI full text (2014) Directory of Research Journals Indexing (DRJI) (2014) Universal Impact Factor (2014) Directory of Open Access Scholarly Resources (ROAD) (2014) European Reference Index for the Humanities and the Social Sciences (ERIH PLUS) (2014) Directory of Open Access Journals (DOAJ) (2015) InfoBase Index (2015) Chemical Abstracts Service Source Index (CASSI) (2016) Reviewing a Manuscript for Publication. All scientific articles submitted for publication in “Ukrainian Food Journal” are double-blind reviewed by at least two academics appointed by the Editors' Board: one from the Editorial Board and one independent scientist. Copyright. Authors submitting articles for publication warrant that the work is not an infringement of any existing copyright and will indemnify the publisher against any breach of such warranty. For ease of dissemination and to ensure proper policing of use papers and contributions become the legal copyright of the publisher unless otherwise agreed. Academic ethics policy. The Editorial Board of "Ukrainian Food Journal" follows the rules on academic writing and academic ethics, according to the work by Miguel Roig (2003, 2006) "Avoiding plagiarism, self-plagiarism, and other questionable writing practices. A guide to ethical writing”. The Editorial Board suggests to potential contributors of the journal, reviewers and readers to dully follow this guidance in order to avoid misconceptions in academic writing.

For a full guide for Autor please visit website at

http://ufj.ho.ua ─── Ukrainian Food Journal. 2017. Volume 6. Issue 2 ───

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Ukrainian Food Journal

InterEditorial board Editor-in-Chief: Valerii Mank, Dr., Prof., National University of Food Technologies, Ukraine Members of Editorial board: Lelieveld Huub, Dr., Global Harmonization Initiative Association, The Netherlands Mark Shamtsyan, Dr., As. Prof, St. Petersburg State Technological Institute, Russia Pascal Dupeux, Dr., University Claude Bernard Lion 1, France Popovici Cristina, Dr., As. Prof., Technical University of Moldova Semih Otles, Dr., Prof., Ege University, Turkey Sonia Amariei, Dr., Prof., University "Ştefan cel Mare" of Suceava, Romania Stefan Stefanov, Dr., Prof., University of Food Technologies, Bulgaria Tetiana Pyrog, Dr., Prof., National University of Food Technologies, Ukraine Tomasz Bernat, Dr., Prof., Szczecin University, Poland Valerii Myronchuk, Dr., Prof., National University for Food Technologies, Ukraine Viktor Stabnikov, Dr., As. Prof., National University for Food Technologies, Ukraine Virginija Jureniene, Dr., Prof., Vilnius University, Lithuania Vladimir Grudanov, Dr., Prof., Belarusian State Agrarian Technical University Volodymyr Ivanov, Dr., Prof., Iowa State University, USA Yordanka Stefanova, Dr., University of Plovdiv "Paisii Hilendarski", Bulgaria Yuliya Dzyazko, Dr., Prof., Institute of General and Inorganic Chemistry «Vernadskii» of National Academy of Sciences of Ukraine Yurii Bilan, Dr., As. Prof., Szczecin University, Poland Managing Editor: Oleksii Gubenia, Dr., As. Prof., National University of Food Technologies, Ukraine

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Contents Food Technology..........................................................................................

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Simone Rosa da Silveira Lazzarotto, Camila Delinski Bet, Polyanna Silveira Hornung, Marcelo Lazzarotto, Egon Schnitzler Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch………...

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Inna Pylypenko, Liudmyla Pylypenko, AnnaYamborko, Olena Danylova Methodology for accelerated monitoring and assurance of sanitary quality and food safety……………………………………………………………..

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Tamara Nosenko Comparison of biological value and technological properties of oil seed proteins……………………………………………………………………..

226

Oleg Kuzmin, Sergii Suikov, Oleksandra Niemirich, Iryna Ditrich, Iryna Sylka Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies……..

239

Sunday Dele Oyeyemi, Patrick Olugbenga Tedela, Oluwaferanmi Esther Oyedeji Assessment of the nutritional potentials of Theobroma cacao L. and Coffee liberica W. Bull……………………………………………………..

258

Oksana Bass, Galina Polischuk, Elena Goncharuk Investigation of viscous characteristics of ice cream mixtures with starch syrup………………………………………………………………………..

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Viktoriia Ostapenko, Oksana Tkachenko, Eldar Iukuridze Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes………………………………………

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Saniye Turk Culha, Meryem Yeşim Çelik, Fatma R. Karaduman, Hakki Dereli, Mehmet Culha, Hasan B. Ozalp, Sevim Hamzacebi, Mustafa Alparslan Influence of Seasonal Environmental Changes on The Biochemical Composition of Sea Cucumber (Holothuria tubulosa Gmelin, 1791) in The Dardanelles Strait…………………………………………………………..

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Oleksandra Niemirich, Mykola Pogozhich, Oksana Petrusha, Andrii Havrysh, Oksana Vasheka Composition and properties of partially hydrolyzed sunflower protein isolates………………………………………………………………………

302

Oleg Kuzmin, Sergii Suikov, Iryna Koretska, Olena Matiyashchuk, Volodymyr Poliovyk Identification of equilibrium state of hydroxyl protons in vodkas by 1H NMR spectroscopy………………………………………………………….

314

Fatemeh Haratiyan, Vahid Hakimzadeh, Mohammad Reza Abedi Removal of Cd and Pb ions from model solutions using natural sorbent…..

337

Joshua Olanrewaju Olaoye, Obafemi Ibitayo Obajemihi Drying rate and quality attributes of foam-mat dried tomato pulp…………

345

Economics and Management……………………………………………..

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Mykhailo Arych Main problems of personal insurance and directions of their solution in the context of increasing the competitiveness of the insurance market………...

353

Mayura Kathane, Rekha Sharma Purchasing pattern of bakery products among working and non-working women in Central India: Effect of socio-economic factors………………...

365

Project Management………………………………………………………

379

Cristina Popovici, Vavil Caragia, Anatoli Cartasev, Olga Migaltiev, Ghenadie Coev, Roman Golubi, Nina Bogdan, Irina Grumeza InoBioProd: innovation challenges and scientific perspectives…………….

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Abstracts…………………………………………………………………...

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Instructions for authors…………………………………………………...

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Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch Simone Rosa da Silveira Lazzarotto, Camila Delinski Bet, Polyanna Silveira Hornung, Marcelo Lazzarotto, Egon Schnitzler State University of Ponta Grossa, Ponta Grossa – Paraná, Brazil Abstract Keywords: Starch Corn Oxidation Potassium permanganate

Article history: Received 12.02.2017 Received in revised form 01.04.2017 Accepted 23.06.2017

Corresponding author: Egon Schnitzler E-mail: [email protected]

Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically. Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO4) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis. Results and discussion. Corn starch was oxidised with KMnO4 at different concentrations (0.01; 0.02 and 0.05 mol L-1) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS). Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

DOI: 10.24263/2304974X-2017-6-2-3


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─── Food Technology ─── Introduction Due to the high productivity and its nutritional importance, corn has become the most cultivated and consumed cereal. It plays an important role as a staple food, especially in less developed countries. Corn flour has a high starch content which can be used in various food and non-food products, such as papers, textiles and pharmaceutical excipients. In the food industry the starch is used to optimize the technological properties, performing functions such as gelling agent, stabilizer, thickener and absorbent [1, 2, 3]. Numerous researches about starches from different sources have been conducted in order to evaluate its properties and to define its best application. Thus, modifications can be made to suppress limitations and to expand its industrial use, such as the chemical modification by oxidation using potassium permanganate [4]. The main use of oxidised starches is concentrated in the paper industry. This type of modification occurs through the addition of an oxidising agent in the starch in appropriate amounts, under a controlled time, temperature and pH. During the oxidation process, the hydroxyl groups present at C-1, C-2 and C-3 of the starch molecules are initially oxidised to carbonyl groups and then to carboxyl groups, which indicate the degree of oxidation. Parallel to this, there is the breaking of glycoside bonds with partial depolymerisation of starch [5]. The major oxidising agent employed is sodium hypochlorite, but its use is associated with the formation of toxic chlorinated by-products. However, hydrogen peroxide, ammonium persulfate, sodium bromate and potassium permanganate also can be used. The oxidation reaction using permanganate is very complex because it produces free radicals (reduction of Mn4+ to both Mn3+ or Mn2+) and/or direct oxidation [3,6]. Many tools are used to evaluate thermal behaviour of starches, as well as thermal analysis [7,8]. Thermogravimetry (TG) is a technique that evaluates the mass variation of a sample in function of temperature or time. Differential scanning calorimetry (DSC) measures the heat flow between a sample and a reference material subjected to a temperature change. Through these and some others techniques such as morphological, structural and rheological analysis can be identified changes in the behaviour of the modified starches [9]. Therefore, this study aims the modification of corn starch by oxidation using potassium permanganate (KMnO4) at different concentrations (0.01; 0.02 and 0.05 mol L-1). The samples were characterised by thermogravimetry and differential thermal analysis (TGDTA), differential scanning calorimetry (DSC); rapid viscoamylographic analysis (RVA); field emission gun/scanning electron microscopy with energy dispersive spectroscopy (FEG-SEM/EDS), X-ray powder diffraction (XRD) and colorimetric analysis.

Materials and methods Starch modification The native maize starch was bought in Colombo, PR, Brazil and it was divided into four parts of 20 g (dry basis). One sample (a) was maintained in the native form. The modification was performed according to literature with some modifications [10]. The samples were treated at pH 6.0, for 1 h with standard potassium permanganate (KMnO4) at concentrations of 0.01 mol L-1 (b), 0.02 mol L-1 (c) 0.05 mol L-1 (d). Then the samples were

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─── Food Technology ─── washed and filtered until the complete elimination of the oxidising agent. After this, the modified samples were dried in an oven with forced air circulation at 35 °C for 24 h. Thermogravimetric study (TG-DTA) The TG-DTA curves were obtained using a thermal analysis system (Shimadzu, model DTG-60H). Approximately 6.0–8.0 mg of the samples were heated from 30 °C to 600 °C in an open alumina crucibles under a synthetic air flow of 50 mL min −1 and a heating rate of 10 °C min−1. The instrument was previously calibrated with standard weight and monohydrated calcium oxalate standard. All the mass loss percentages were determined using TA-60WS software [11]. Differential scanning calorimetry (DSC) The DSC curves were obtained using a thermal analysis system (TA-Instruments, model DSC-Q200, USA). The DSC curves were recorded under an air flow of 50 mL min -1 and heating rate of 10 °C min-1. A suspension with 2.5 mg of the samples in a proportion of 4:1 (water:starch w/w) was prepared in aluminium crucibles which were sealed and left for 1 h to equilibrate the moisture content. The instrument was previously calibrated with 99.99% purity Indium, mp = 156.6 °C, ΔH = 28.56 J g-1 [12]. Rapid viscoamylographic analysis (RVA) The pasting properties of the samples were obtained using a viscometer (Newport Scientific, model RVA-4, Australia). Suspensions of 3.0 g of starch in 25.0 g of distilled water were submitted to a controlled process of heating and cooling under constant stirring, where the samples were held at 50 °C for two min, heated from 50 to 95 °C at 6 °C min-1, held at 95 °C for 5 min, cooled to 50 °C at 6 °C min-1 and held at 50 °C for 2 min [13]. Field emission gun-scanning electron microscopy/Energy dispersive spectroscopy (FEG-SEM/EDS) The micro-images of the native and modified samples were obtained using field emission gun-scanning electron microscopy (FEG-SEM) (MIRA 3, Tescan, Czech Republic). The samples were placed on a carbon tape and pulverised with gold and palladium to promote the electrons conductivity. A tension of 20 kV was generated by a lamp with tungsten filament [14]. The chemicals elements present in the samples were identified by EDS, which is based on the released energy measurement when an excited atom (due to electron beam that focuses on the sample) returns to its normal state. X-ray diffractometry (XRD) The X-ray diffraction patterns were obtained using an X-ray diffractometer (Rigaku, model Ultima, Japan), employing Cu K radiation ( = 1.541 Å) and settings of 40 kV and 20 mA. An angular range of 5–50° (2θ) with a scanning speed of 8° min-1 and a step of 0.06° was used in order to detect the scattered radiation. The degree of relative crystallinity was quantitatively estimated using Eq. 1 and according to the literature [15]. Ap Xc  100 (1) Ap  Ab where Xc = relative crystallinity; Ap = peak area; Ab = basis area which refers to amorphous area of diffractogram.


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─── Food Technology ─── Colorimetric analysis Colour parameters of the starch samples were determined using a reflectance spectrophotometer, model MiniScan XE 45/0-L Plus (Hunter Inc., USA). This technique consists in the evaluation of three colour components: L*, a* and b*. The L* parameter correspond to the lightness (from 0, black to 100, white); a* indicates the tendency to red (+) and green (-), and b* indicates the tendency to yellow (+) or blue (-) [11]. Statistical analysis The analyses were performed in triplicate. All the averages of the samples were analysed by variance analysis (ANOVA) and Tukey’s test with a 95% confidence interval (p