Search academic texts

Information × Registration Number 0226U000011, (0121U100012) , R & D reports Title Scientific substantiation of biotransformation of oilseeds into products of increased nutritional value popup.stage_title Наукове обґрунтування біотрансформації олійної сировини в продукти підвищеної харчової цінності. Head Bielinska Anna P., Кандидат технічних наук Registration Date 01-01-2026 Organization Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine popup.description1 Scientific substantiation of the technological processing of oilseeds of various crops, which will give the specified oilseeds an increased nutritional value and will allow maintaining high quality indicators for a long storage period. popup.description2 Object of the study – the processes of biotransformation and inactivation of the enzyme complex in oilseeds aimed at creating products with enhanced nutritional value. Purpose of the work – scientific justification of methods for enzyme and antinutritional factor inactivation to stabilize the lipid fraction and increase the bioavailability of nutrients. Research methods: the chemical composition of raw materials was determined using standard analytical procedures; enzyme activity was assessed through acid, peroxide, and anisidine values, as well as amine nitrogen content after model hydrolysis. The chemical and fatty acid composition of flaxseed was determined, confirming a high content of oxidation-sensitive polyunsaturated fatty acids, particularly α-linolenic acid (54.75 ± 2.19%). A rational composition of a solution for chemical inactivation of lipoxygenases in flaxseed was substantiated: citric acid 1.0–1.3% and sodium chloride 0.6–0.8%, which ensures a significant reduction in peroxide and anisidine values during storage. Rational parameters of microwave (MW) treatment for inactivation of enzyme complexes in seeds of various crops were established. For sunflower seeds: moisture 11–14%, treatment time 200–250 s; flax: moisture 12–13%, time 220–240 s; sesame: moisture 10–13%, time 220–240 s. It was confirmed that MW treatment leads to the inactivation of lipases, lipoxygenases, and protease inhibitors, which is manifested in reduced acid and peroxide values and increased protein bioavailability. For milk thistle seeds, parameters of a combined treatment were substantiated: moistening with an acidified solution (pH 5.0–5.2) to a moisture content of 11%, followed by MW treatment for 240 s. Based on the obtained results, mathematical models of the process, a technological processing methodology, and an action plan for implementing a quality management system for products based on the treated raw materials were developed. Product Description popup.authors Ihor P. Petik Anna P. Bielinska Kostiantyn O. Horbunov Tetiana V. Matvieieva Zoia P. Fediakina Viktoriia Y. Papchenko popup.nrat_date 2026-01-01 Close