The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.241526

Keywords:

critical control points, marmalade-pastila products, vitamin C, reducing substances

Abstract

Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product

Author Biographies

Olga Belozertseva, Almaty Technological University

Master of Science

Department of Food Safety and Quality

Lyazzat Baibolova, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Food Technology

Alberto Cepeda, University of Santiago de Compostela

Doctor of Nutrition and Bromatology Sciences, Director of Laboratory

Laboratory of Hygiene, Inspection and Quality Control of Food Products

Dinara Tlevlessova, Almaty Technological University

PhD

Department of Machines and Devices of Food Production

References

  1. Dymova, Yu. I., Reznichenko, I. Yu. (2019). Tovarovedenie i ekspertiza tovarov rastitel'nogo proiskhozhdeniya. Razdel 2: Tovarovedenie i ekspertiza konditerskih izdeliy. Kemerovo: KemGU, 84. Available at: https://e.lanbook.com/book/135247
  2. Belozerceva, O., Bajbolova, L., Alberto, С., Izteliyeva, R. (2020). Comparative characteristics of fruit pastiles for food value relating to safety in diabetes. Vestnik Gosudarstvennogo universiteta imeni Shakarima goroda Semey, 3 (91), 15–20. Available at: http://rmebrk.kz/magazine/4787#
  3. Piskunenko, K. R., Popov, V. G. (2020). Trends in production of functional marmalade. Proceedings of the Voronezh State University of Engineering Technologies, 82 (2), 72–76. doi: https://doi.org/10.20914/2310-1202-2020-2-72-76
  4. Obzory rynkov - Rynok konditerskih izdeliy. Mir. 2013 god. Available at: http://www.marketing.vc/view_markets.php?num=35290
  5. Statistics of industry. Available at: https://stat.gov.kz/official/industry/151/statistic/5
  6. Raskina, S. I., Nesterova, O. V., Biryukova, N. V., Kondrashev, S. V. (2018). Development of marmalade formulation with viburnum extract. Meditsinskoe obrazovanie i vuzovskaya nauka, 3 (13) - 4 (14), 118–120. Available at: https://www.sechenov.ru/upload/iblock/3f9/Meditsinskoe-obrazovanie-i-vuzovskaya-nauka-3_13_4_14_-2018.pdf
  7. Kizatova, M. Zh., Azimova, S. T., Kulazhanov, T. K., Medvedkov, E. B. (2018). Pat. No. 2892 KZ. Marmelad s pektinsoderzhaschim tykvennym kontsentratom. No. 2017/0251.2; declareted: 18.04.2017; published: 25.06.2018, Bul. No. 23. Available at: https://gosreestr.kazpatent.kz/Utilitymodel/Details?docNumber=278661
  8. Shoya, E. N., Gorbatovskaya, N. A., Ivannikova, N. V. (2015). Pat. No. 1649 KZ. Sposob proizvodstva zheleynogo fito-marmelada s otvarami lekarstvennyh trav i tselebnyh yagod. No. 2015/0301.2; declareted: 15.09.2015; published: 15.09.2016, Bul. No. 11. Available at: https://gosreestr.kazpatent.kz/Utilitymodel/Details?docNumber=255936
  9. Em, V. G., Mamaeva, L. A., Saparbekova, A. A., Alimov, R. A. (2010). Pat. No. 24486 KZ. Sposob polucheniya marmelada. No. 2010/0898.1; declareted: 08.07.2010; published: 15.09.2011, Bul. No. 9. Available at: https://gosreestr.kazpatent.kz/Invention/Details?docNumber=163953
  10. Chukenova, N. B. (2018). Pat. No. 4118 KZ. Sposob polucheniya vitaminnogo zheleynogo produkta iz ovoschey, fruktov i yagod. No. 2018/0794.2; declareted: 05.11.2018; published: 28.06.2019, Bul. No. 26. Available at: https://gosreestr.kazpatent.kz/Utilitymodel/Details?docNumber=302855
  11. Asenova, B. K., Kasymov, S. K., Tastemirova, U. U., Nurgazezova, A. N., Nurymhan, G. N. (2013). Pat. No. 28291 KZ. Marmelad svekol'niy dlya detskogo pitaniya. No. 2013/0934.1; declareted: 15.07.2013; published: 15.04.2014, Bul. No. 4. Available at: https://gosreestr.kazpatent.kz/Invention/Details?docNumber=223125
  12. Krolevets, A. A. (2018). Pat. No. 2672320 RU. Sposob polucheniya marmelada, soderzhaschego nanostrukturirovanniy topinambur. No. 2018106007; declareted: 16.02.2018; published: 13.11.2018, Bul. No. 32. Available at: https://i.moscow/patents/RU2672320C1_20181113
  13. Emelike, N. J. T., Akusu, O. M. (2019). Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits. Journal of Food Processing & Technology, 10 (5), 790. Available at: https://www.researchgate.net/publication/333455085_Quality_Attributes_of_Jams_and_Marmalades_Produced_from_Some_Selected_Tropical_Fruits
  14. Shmatchenko, N., Artamonova, M., Aksonova, O., Oliinyk, S. (2018). Investigation of the properties of marmalade with plant cryoadditives during storage. Food Science and Technology, 12 (1), 82–89. doi: https://doi.org/10.15673/fst.v12i1.843
  15. Balvardi, M., Ayoubi, A., Hajimohammadi-Farimani, R. (2021). Optimization of plum marmalade formulation containing date syrup using constrained mixture design. Iranian Journal of Food Science and Technology, 18 (112), 223–235. Available at: https://www.sid.ir/en/Journal/ViewPaper.aspx?ID=822017
  16. Seymen, S., Ozcan-Sinir, G., Copur, O. U. (2020). Physicochemical and Quality Properties of Pumpkin (Cucurbita moschara Duch.) Jam, Marmalade and Fruit Leather. Philippine Agricultural Scientist, 103 (3). Available at: https://pas.cafs.uplb.edu.ph/2020/september-2020-vol-103-no-3/
  17. Estaji, M., Mohammadi-Moghaddam, T., Gholizade-Eshan, L., Firoozzare, A., Hooshmand-Dalir, M.-A.-R. (2020). Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel. International Journal of Food Properties, 23 (1), 1979–1992. doi: https://doi.org/10.1080/10942912.2020.1835954
  18. Savaş, E., Tavşanlı, H., Çatalkaya, G., Çapanoğlu, E., Tamer, C. E. (2020). The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade. Quality Assurance and Safety of Crops & Foods, 12 (2), 12–23. doi: https://doi.org/10.15586/qas.v12i2.627
  19. Özbek, T., Şahin-Yeşilçubuk, N., Demirel, B. (2019). Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.). Journal of Food Quality, 2019, 1–8. doi: https://doi.org/10.1155/2019/2391931
  20. Sicari, V., Pellicanò, T. M., Laganà, V., Poiana, M. (2017). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. Journal of Food Processing and Preservation, 42 (2), e13429. doi: https://doi.org/10.1111/jfpp.13429
  21. Magomedov, G. O., Zhuravlev, A. A., Lobosova, L. A., Zhurakhova, S. N. (2018). Optimization of prescription composition of jelly masses using the Scheffe's symplex plan. Foods and Raw Materials, 6 (1), 71–78. doi: https://doi.org/10.21603/2308-4057-2018-1-71-78
  22. Karasakal, A. (2020). Determination of Major, Minor, and Toxic Elements in Tropical Fruits by ICP-OES After Different Microwave Acid Digestion Methods. Food Analytical Methods, 14 (2), 344–360. doi: https://doi.org/10.1007/s12161-020-01884-3
  23. Yerenova, B. Ye., Pronina, Yu., Medvedkov, Е. B. (2016). Production of melon-based juices with enriching herbal supplements. Bulgarian Journal of Agricultural Science, 22 (5), 840–848. Available at: https://www.agrojournal.org/22/05-22.pdf
  24. Yerenova, B., Pronina, Yu., Penov, N., Mihalev, K., Kalcheva-Karadzhova, K., Dinkova, R., Shikov, V. (2019). Optimization of the mixed melon-berry juice composition, using simplex centroid experimental design. Comptes rendus de l’Acade'mie bulgare des Sciences, 72 (12), 1713–1722. doi: https://doi.org/10.7546/crabs.2019.12.16
  25. Zhirenchina, Z., Kizatova, M., Donchenko, L., Nikitchina, T. (2016). Influence varieties of apples on the functional and technological properties of pectin substances. Sbornik statey nauchno-informatsionnogo tsentra «Znanie» po materialam XIII mezhdunarodnoy zaochnoy nauchno-prakticheskoy konferentsii: «Razvitie nauki v XXI veke» 1 chast'. Kharkiv: Nauchno-Informatsionniy Tsentr «Znanie», 91–96. Available at: http://bodnarl.vk.vntu.edu.ua/file/f09bb4a478df3aebd6c11c16a534ccf1.pdf
  26. Patterson, T., Isales, C. M., Fulzele, S. (2021). Low level of Vitamin C and dysregulation of Vitamin C transporter might be involved in the severity of COVID-19 Infection. Aging and Disease, 12 (1), 14–26. doi: https://doi.org/10.14336/ad.2020.0918

Downloads

Published

2021-10-31

How to Cite

Belozertseva, O., Baibolova, L., Pronina, Y., Cepeda, A., & Tlevlessova, D. (2021). The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade. Eastern-European Journal of Enterprise Technologies, 5(11 (113), 20–28. https://doi.org/10.15587/1729-4061.2021.241526

Issue

Vol. 5 No. 11 (113) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2021 Olga Belozertseva, Lyazzat Baibolova, Yuliya Pronina, Alberto Cepeda, Dinara Tlevlessova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.