suBstantiation oF the choice oF oPtiMal concentrations oF actiVe ingredients oF the antioxidant coMPosition For Fruit treatMent BeFore storage

Рассмотрены усовершенствованные говяжьи фарши с заменой 5 %, 10 %, 15 % мясной доли на люпиновую муку с добавлением 0,5 % порошка корня девясила, как пряно-ароматического сырья и контрольный образец говяжьего фарша. Гистологические исследования показали за ШИК реакцией содержание в мясных разработанных полуфабрикатах мясной и растительной части. По гематоксилину и эозину определили процентный состав фарша. ключевые слова: мясные рубленые полуфабрикаты, порошок корня девясила, мука люпина пищевого белого.


. introduction
Fruit products due to their high biological value and functional properties should be an obligatory component of the human diet throughout the year. According to some authors, the proportion of fruits in the diet is consi dered an indicator of the growth of the well-being of the population [1,2].
According to the recommendations of the Food and Agriculture Organization of the United Nations (FAO) to ensure the food security of the population, the total capacity of refrigerated storage facilities in the country must correspond to the population and the balance sheet conditions of the export-import turnover. At the same time, part of the fruit and vegetable products stored should be 90...125 kg per person per year. Unfortunately, this value in Ukraine today is on the average 10.5...17.5 kg per person, and in large industrial centers does not reach the required level [3].
Among the main factors contributing to this situation in the field of fruit storage are the lack of modern production facilities for storing and use of too expensive, and sometimes very complex and unsustainable storage technologies [4][5][6].
In this regard, studies devoted to the search for ways to improve existing storage technologies, with the aim of providing the population with fresh and quality fruit products throughout the year, are relevant.

the object of research and its technological audit
The object of research is the technological process of refrigerated storage of fruit products.
The biggest problem with storage for this technology is a high level of losses (20-30 %) from microbiological diseases and physiological disorders. In addition, low positive temperatures only inhibit, but do not stop the redox processes. Therefore, when storing fruits in conventional cold rooms, a high rate of post-harvest ripening processes is noted. At the same time there is a rapid deterioration of non-quantitative indicators and biological value.
To find ways to eliminate these problems, a technological audit is conducted, which aimed to investigate the possibility of using antioxidant compositions for fruit treatment before further storage. technology audit and Production reserVes -№ 3/3(35), 2017 ISSN 2226-3780

the aim and objectives of research
The aim of research is development of a new antioxidant composition and optimization of its composition. The use of this composition for post-harvest treatment of fruits contributes to the extension of their shelf life and the reduction of the level of daily loss.
To achieve this aim it is necessary: 1. To offer a new antioxidant composition based on the results of analytical studies.
2. To set optimization parameters and accept initial restrictions for them.
3. To carry out a study of the effect of the antioxidant composition on the level of daily loss of fruit raw material during storage.
4. To optimize the composition of the developed antioxidant composition.

research of existing solutions of the problem
Antioxidant compounds are used in many countries around the world to enhance the positive effect of low temperatures in the storage of fruit raw materials. They inhibit oxidation-reduction processes occurring in fruits during storage, and thus inhibit the processes of post-harvest metabolism and promote the preservation of biologically active substances, as well as a significant reduction in the loss of fruit raw materials from physiological disorders. A large number of antioxidant compounds have bactericidal properties, and, accordingly, protect the raw material from damage by pathogenic microflora [7,8].
Today, synthetic, natural or combined antioxidant compounds are actively used in production conditions. Synthetic antioxidants are the cheapest, affordable and technological, and therefore find increasing use in the food industry. The group of these substances includes synthetic analogues of natural antioxidants, as well as a large group of artificial antioxidants based on phenolic and sulfur-containing compounds [9].
The synthetic antioxidant 2,6-bis(l,l-dimethylethyl)-4-methylphenol (phenol, 2,6-bis(l,l-dimethylethyl)-4-methyl-, butylated hydroxytoluene, ionol, agidol 1, dibunol, ВНТ) has found wide application in the food industry. This substance is considered a food additive Е321 and is actively used to prevent peroxidation in products such as ve getable oils, cereals, bakery products, crackers, potato chips and purees, meat products and canned food, beer [10]. When storing fruit products, ionol is used for post-harvest treatment of fruits of apples, apricots, mangoes and citrus fruits [11]. Positive results are obtained during storage with post-harvest treatment of ionol of fruit and gourds vegetables [12].
As synergists in ionol, some researchers recommend the use of dimethyl sulfoxide [13]. Dimethyl sulfoxide (DMSO, dimexide) is considered a powerful antioxidant. It prevents lipid peroxidation and stabilizes cell membranes. Along with this, dimexide stimulates the SOD synthesis in the cells -the main enzyme of the antioxidant system. Simultaneously with antioxidant, DMSO also has antiseptic properties. Solutions with a substance concentration of 0.15...10 % have a bacteriostatic effect, and in a concentration of 25...50 % -bactericidal. In complex preparations, DMSO can act as a solvent, as well as ensure rapid transport of other active substances into cells [14].
In previous studies, for the treatment of fruits before long-term storage, DMSO was used at concentrations of 10 to 25 % [15]. However, it was found that at high DMSO concentrations in the fruit raw material there is an extraneous smell and taste. Consequently, in further studies of the effect of dimethyl sulfoxide on the preservation of fruit raw material, it is advisable to use significantly lower concentrations, and the enhancement of antioxidant properties can be achieved using its synergism with ionol.
Along with this, a large number of antioxidant compounds has a low solubility and is not capable of forming homogeneous solutions and suspensions. This complicates the process of applying and uniform distribution of preparation on the surface of the fruit raw material, reduces the technological effect and makes it impossible to use them in production. To eliminate these deficiencies, food coatings of various nature are introduced into the complex antioxidant preparations.
Among the protective coatings of biological origin, the most common is lecithin. It is considered a good emulsifier and a powerful antioxidant. It is considered a natural food additive (E 322), which is actively used in the food industry for the production of margarine, pasta, bread and other bakery products, in the production of chocolate and chocolate glaze, fat emulsions. The use of food additive Е322 is allowed in Ukraine without restrictions [16].
For post-harvest processing of fruit products before its subsequent storage, a number of complex compositions based on lecithin were developed, the application of which contributed to the preservation of quality and biological value [17][18][19].
The only drawback that can limit the use of lecithin in the storage of fruit products is the propensity to micro biological spoilage and oxidation by air oxygen [20]. Stabilize lecithin from oxidation and increase its microbiological tolerance is possible due to the introduction of complex compositions of substances with high bactericidal and antioxidant properties. Such substances can be ionol and dimethyl sulfoxide.
So, according to the results of analytical studies, distinol-based antioxidant DL composition was developed, consisting of a mixture of ionol and dimethyl sulfoxide, and lecithin. But its compositional composition remains undefined.
Therefore, in order to further use the complex antioxidant DL composition in production conditions, it is necessary to optimize and determine the effective concentrations of its components. The treatment with antioxidant compositions (AOC) was performed in storage facilities by immersing them in pre-prepared working solutions. Exposure -10 seconds. The fruit was dried by ventilation. Options for treatment: K -control, option 1 -DL -a mixture of dimethyl sulfoxide, ionol and lecithin. The following concentrations of active substances were studied: distinol 0-0.048 %, lecithin 0-6 %. The effectiveness of exposure to various concentrations of active substances was determined by the average level of daily loss of fruit during storage, consisting of the sum of mass losses and losses caused by microbiological diseases and functional disorders, referred to the number of days of storage. Determination of the level of development of functional disorders and microbiological diseases during storage of fruits was performed by inspection, and exposure of specimens, which are reduced commercial quality and grouping them according to the nature of the lesion. The loss of weight of the fruit was determined by the method of fixed samples [21]. The studies were carried out in two-year replication.

Methods of research
Storage was carried out in plastic boxes, 15 kg of fruit each. Storage temperature was 0 ± 1 °С, relative humidity was 95 %.
In the analysis and processing of experimental data, the construction of mathematical models used computer programs -the system of computer mathematics Maple.

research results
To establish the effective concentrations of distinol (D) and lecithin (L) in the complex DL composition during the storage of fruit products, a scientific experiment is made and optimization of the experimental data is carried out. As a result of the optimization, a mathematical model is obtained and the response surface is constructed, which reflects the dependence of the average loss level of apple fruit g (%) on the concentrations of distinol x (%) and lecithin in (%).
The criterion of optimality in the construction of the mathematical model is the minimum average daily loss of apple fruits during storage: The initial constraints of optimization parameters (%): The level of average daily losses during storage of fruits is determined by the sum of daily losses from damage caused by microbiological diseases, physiological disorders and mass losses ( Table 1).
The data are given taking into account the mass loss. The value at the intersection of concentrations of active substances 0-0 corresponds to the number of standard products of the control variant.
Analysis of the obtained data (Table 1)   For the selected data range, the approximations of the function are performed by a polynomial of the second degree: y a a x a y a x a xy a y , .
( )= + + + The coefficients are determined by minimizing the sum of the squares of the deviations of the theoretical and experimental values at the nodes belonging to the given rectangle (for example, apple fruits): , ( ) -experimental values of daily loss of apple fruits during storage, %. From the linear system, which is a consequence of the necessary conditions for the extremum: Notice, that: It follows that this function is convex, and has a single minimum illustrating the response surface (Fig. 1).
The minimum point is the solution of the system: After calculations, let's find the optimal concentrations of active substances: In this case, the minimum value of daily loss when storing apple fruits at the optimum point is 0.014 %. The response surfaces illustrating the optimization process are shown in Fig. 2, 3. So, the following concentrations of active substances in the antioxidant DL composition are established by the optimization: apple and pear fruits storage -distinol concentration is 0.041...0.042 %, the lecithin concentration is 2.9 %. Plum fruits storage, respectively: distinol -0.022 %, lecithin -3.4 %.

sWot analysis of research results
Strengths. The use of the antioxidant composition developed with the optimized composition for the processing of fruit products before further storage ensures maximum preservation of its non-quantitative indices and high biological value. In modern market conditions, the introduction of such technology is very relevant and may become a priority direction for the development of the storage industry in Ukraine.
The main social effect of research results can be considered an extension of the period of consumption of fresh fruit products against the background of maximum preservation of non-quantitative indicators and biological value. Realization of such products at reasonable prices in winter will have a positive effect on the health of a person, providing body with the necessary carbohydrates, vitamins, minerals and other biologically active substances.

ISSN 2226-3780
Weaknesses. The weaknesses of this research are related to the lack of a ready-made formulation of the DL composition in the commercial network. This composition should be prepared according to the following technology: a mixture of ionol and dimethyl sulfoxide in a ratio of 1.4:1 by weight should be heated to 60 °C and kept until the ionol is completely dissolved. As a result, a complex preparation -distinol (D) is obtained. Shelf life of the form of the preparation distinol is 1 year at a temperature of 0...5 °C. The required amount of lecithin is dissolved in a small amount of distilled water at a temperature of 40...50 °C. The resulting suspension is heated to a temperature of 80...90 °C and mixed with the right amount of distinol. To the necessary concentration of active substances, the mixture is made up with warm distilled water. The resulting emulsion is homogenized, so that it can be stored without delamination for 2-3 weeks. This is quite a sufficient time for the processing of fruits and laying them for further storage.
Opportunities. The use of the proposed technology of fruit storage during treatment with DL composition promoted an increase in the yield of the standard production of 1st grade, a decrease in costs for normal and reported losses. This allowed to obtain better indicators in comparison with storage using traditional technology, despite the additional cash costs for the praparation. At the same time, the increase in the level of profitability in 3...6 times is noted, and the economic effect is at the level of 3691...12456 UAH/t, depending on the type of fruit.
Threats. The threats in implementing the results are related to the absence of modern lines of preparation of fruits for storage in Ukraine. The existing foreign equipment is of high cost, which adversely affects the technical and economic performance of the storage process. Therefore, further research will be devoted to the development of recommendations for selection of technological equipment for the line of preparation of fruits to storage using antioxidant compositions.

conclusions
1. Based on the results of analytical studies, distinol-based antioxidant DL composition base is developed, consisting of a mixture of ionol, dimethyl sulfoxide and lecithin.
2. The influence of the developed antioxidant composition on the level of daily loss of fruit production during storage in the following concentration range of active substances is studied by experiment: 0-0.048 % of distinol, 0-6 % of lecithin.
3. Research results establish that the minimum level of daily loss during storage of fruits is found at distinol concentrations of 0.024...0.036 %, lecithin -2...4 %.