Registration Number
0226U002606,
(0123U102059)
, R & D reports
Title
Scientific and practical principles of packaging systems for food products with regulation of storage efficiency in conditions of a food crisis
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Науково-практичні засади пакувальних систем для харчових продуктів з регуляцією ефективності зберігання в умовах продовольчої кризи
Head
Marynin Andrii I., Кандидат технічних наук
Registration Date
02-03-2026
Organization
National university of food technologies
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The purpose of the project is to substantiate and implement conditions for long-term storage of food products and auxiliary materials used in their production.
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Research report: 224 p., contains 5 chapters, 93 figures, 50 tables, 314 sources.
The object of the study is the processes of packaging food products using packaging systems with specified functional properties, innovative technologies based on the relationships between packaging materials, packaging elements, technological parameters.
The subject of the study is the criteria and parameters of storage conditions, packaging materials, components of packaging systems, physicochemical and microbiological properties of food products and the processes of interaction of packaging, food products, internal and external environments.
The purpose of the work is to substantiate and implement the conditions for long-term storage of food products and auxiliary materials used in their production.
Research methodology is the formation of packaging systems with specified functional properties, the creation of technologies and materials for effective storage of food products.
Results and their novelty.
The positive effect of antioxidants of wild plants on the oxidation of lipids of minced meat during its long-term storage has been proven.
The developed film materials based on biopolymers with antimicrobial properties showed bactericidal activity against microorganisms Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa. It was established that biopolymer packaging materials with bactericidal properties allow to increase the shelf life of food products based on meat and bakery products and plant raw materials.
Keywords: PACKAGING SYSTEMS, LONG-TERM STORAGE, NATURAL ANTIOXIDANTS, ANTIMICROBIAL ACTIVITY, PACKAGING MATERIAL
Product Description
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Viktor P. Stabnikov
Bessarab Oleksandr Semenovych
Nataliia V. Bozhko
Kochubei-Lytvynenko Oksana V.
Bandura Uliana H.
Zmievskii Yuriy Hryhorovych
Oleksii V. Shvets
Svitlana I. Litvynchuk
Kuznetchova Inga V
Shevtsova Tetiana Volodymyrivna
Volodymyr M. Kucherenko
Olha A. Cherniushok
Melnyk Oksana P.
Mykoliv Ivan M.
Mukoid Roman M.
Svitlana Madzhd
Demchenko Valerii L.
Maksym V. Yurzhenko
Oleksandr Y. Shevchenko
Ihor M. Strashynskyi
Rybalchenko Nataliia P.
Igor L. Yakimenko
Volodymyr B. Dolhoshei
Iryna H. Radziievska
Andrii O. Moshenskyi
Tetiana A. Martynenko
Iryna I. Shevchenko
Vasyl M. Pasichnyi
Nataliia M. Pushanko
Geredchuk Alina M
Edward A. Lysenkov
Vladyslav Shpak
Sergey V. Poznyakovsky
Oksana M. Poznyak
Skochko Oleksii I.
Melnyk Natalia
Ivan V. Bartoshak
Khrapachov Oleh Viktorovych
Sviatnenko Roman S.
Dmytro V. Garmash
Yevheniia A. Shubina
Bazhay-Zhezherun Svitlana A.
Oleksandr M. Gavva
Nataliia V. Sheremet
Oksana A. Topchii
Maksym S. Hrytsai
Sergey S. Yepishkin
Anna V. Garmash
Serhiy L. Yakymenko
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2026-03-02
