Розроблення біотехнології кисломолочних напоїв з біоактивними фітоекстрактами солодки

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dc.citation.epage164
dc.citation.issue7
dc.citation.journalTitleХімія, технологія речовин та їх застосування
dc.citation.spage154
dc.citation.volume1
dc.contributor.affiliationТернопільський національний технічний університет імені Івана Пулюя
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationTernopil Ivan Puluj National Technical University
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorВічко, О. І.
dc.contributor.authorКарпик, Г. В.
dc.contributor.authorШвед, О. В.
dc.contributor.authorГубрій, З. В.
dc.contributor.authorКопчак, Н. Г.
dc.contributor.authorVichko, O. I.
dc.contributor.authorKarpyk, G. M.
dc.contributor.authorShved, O. V.
dc.contributor.authorHubrii, Z. V.
dc.contributor.authorKopchak, N. G.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2025-09-12T07:59:52Z
dc.date.created2024-02-27
dc.date.issued2024-02-27
dc.description.abstractДосліджено функціональний кисломолочний напій із екстрактами рослин для профілактики та оздоровлення. Використано дані класичної ферментації, зокрема, про особливості приготування фітоекстрактів для розроблення функціонального кисломолочного напою. Розроблено рецептуру та вивчено вплив концентрації екстракту кореня солодки та типу бактеріальної закваски на фізико-хімічні та органолептичні характеристики, біологічну активність біонапою. Ураховано особливості ферментації під час розроблення технологічної схеми пілотного виробництва функціонального кисломолочного напою із фітоекстрактом кореня солодки.
dc.description.abstractA functional fermented milk drink with plant extracts for prevention and recovery was studied. The data of classical fermentation were used, in particular, the peculiarities of the preparation of phytoextracts for the development of a functional fermented milk drink. The recipe was developed and the influence of licorice root extract concentration and the type of bacterial starter on the physical, chemical and organoleptic characteristics and biological activity of the biobeverage was studied. The specifics of fermentation were taken into account when developing a technological scheme for the pilot production of a functional fermented milk drink with licorice root phytoextract.
dc.format.extent154-164
dc.format.pages11
dc.identifier.citationРозроблення біотехнології кисломолочних напоїв з біоактивними фітоекстрактами солодки / О. І. Вічко, Г. В. Карпик, О. В. Швед, З. В. Губрій, Н. Г. Копчак // Хімія, технологія речовин та їх застосування. — Львів : Видавництво Львівської політехніки, 2024. — Том 1. — № 7. — С. 154–164.
dc.identifier.citationenDevelopment of biotechnology of dairy beverages with bioactive phytoextracts of licorice / O. I. Vichko, G. M. Karpyk, O. V. Shved, Z. V. Hubrii, N. G. Kopchak // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2024. — Vol 1. — No 7. — P. 154–164.
dc.identifier.doidoi.org/10.23939/ctas2024.01.154
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/111740
dc.language.isouk
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofХімія, технологія речовин та їх застосування, 7 (1), 2024
dc.relation.ispartofChemistry, Technology and Application of Substances, 7 (1), 2024
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dc.relation.references3. Vichko O.I., Shchehlova N.S., Chervetsova V.H., Hubriy Z.V. ta in. (2008). Doslidzhennya mikrobioty «tibet·sʹkyy hrybok» dlya rozrobky funktsionalʹnoho kompozytsiynoho mikrobnoho preparatu. Naukovyy visnyk Uzhhorodsʹkoho universytetu, № 24, 114-116.
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dc.relation.references8. Bessa MK, Bessa GR, Bonamigo RR. Kefir as a therapeutic agent in clinical research: a scoping review. Nutr Res Rev. 2023 Mar 30:1-17. doi: 10.1017/S0954422423000070.
dc.relation.references9. Hekmat S, Koba L. (2006). Fermented dairy products: knowledge and consumption. Can J Diet Pract Res., 67(4):199-201. doi: 10.3148/67.4.2006.199.
dc.relation.references10. Kao, T.C.; Wu, C.H.; Yen, G.C. (2014). Bioactivity and potential health benefits of licorice. J. Agric. Food Chem., 62, 542-553. doi: 10.1021/jf404939f.
dc.relation.references11. Sedghi, M.; Golian, A.; Kermanshahi, H.; Ahmadi, H. (2010).Effect of dietary supplementation of licorice extract and a prebiotic on performance and blood metabolites of broilers. S. Afr. J. Anim. Sci., 40, 371-380. doi:10.4314/sajas.v40i4.65259.
dc.relation.references12. Jiang J, Zhang X, True AD, Zhou L, Xiong YL. (2013). Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. J Food Sci., 78(11):C1686-94. doi: 10.1111/1750-3841.12273.
dc.relation.references13. Zhang Y, Luo H, Liu K, Jia H, Chen Y, Wang Z. (2015). Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep. Meat Sci., 105:38-45. doi: 10.1016/j.meatsci.2015.03.002.
dc.relation.references14. Bennato, F.; Ianni, A.; Martino, C.; Di Luca, A.; Innosa, D.; Fusco, A.M.; Pomilio, F.; Martino, G. (2020). Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products. J. Dairy Sci, 103 (1), 52-62. https://doi.org/10.3168/jds.2019-16838.
dc.relation.references15. Hryhorenko O. M. Evolyutsiya teoriyi ta kontseptsiyi kharchuvannya lyudyny. [Elektronnyy resurs] Rezhym dostupu: http://www.nbuv.gov.ua/portal/soc.gum/Vdnuet/tehn/20111/Grigor.pdf.
dc.relation.references16. Moloko-syrovyna korovʺyache. Tekhnichni umovy: DSTU 3662-2018. - [Chynnyy vid 2019-01-01]. - K.: Derzhspozhyvstandart Ukrayiny. - 2020. - 14 s. - (Natsionalʹnyy standart Ukrayiny).
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dc.relation.references18. Kaur, R., Kaur, H., & Dhindsa, A.S. (2013). Glycyrrhiza glabra: a phytopharmacological review. International journal of pharmaceutical Sciences and Research, 4(7), 2470. doi:10.13040/IJPSR.0975-8232.4(7).2470-77. https://doi.org/10.13040/IJPSR.0975-8232.4(7).2470-77
dc.relation.references19. Dastagir G, Rizvi MA. Review (2016). Glycyrrhiza glabra L. (Liquorice). Pak J Pharm Sci. 29(5):1727-1733.
dc.relation.references20. Sharma V, Katiyar A, Agrawal RC. Glycyrrhiza glabra: Chemistry and Pharmacological Activity. Sweeteners. 2017 Jul 31:87-100. doi: 10.1007/978-3-319-27027-2_21.
dc.relation.references21. Bakterialʹni zakvasky Vivo. Rezhym dostupu: https://www.zakvaski.com/products.
dc.relation.references22. Lapierre, L., Delley, M., Mollet, B., Felis, G., and Dellaglio, F. (2003). Evolution of Bacterial Speies Lactobacillus delbrueckii: A Partial Genomic Study with Reflections on Prokaryotic Species Concept. Molecular biology and evolution, 20, 93-104. https://doi.org/10.1093/molbev/msg012
dc.relation.references23. Courtin, P., & Rul, F. (2004). Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model. Le Lait, 84(1-2), 125-134. https://doi.org/10.1051/lait:2003031
dc.relation.references24. Trokhymenko V.Z., Kovalʹchuk T.I.. Zakharin V.V., Bezverkha L.M. (2022). Vplyv terminiv zberihannya na spozhyvchi vlastyvosti kyslomolochnykh napoyiv. Visnyk Sumsʹkoho natsionalʹnoho ahrarnoho universytetu. Seriya «Tvarynnytstvo», 3 (50), 47-53
dc.relation.references25. Berhilevych O.M., Kasyanchuk V.V., Vlasenko I.H., Kasyanchuk V.V. (2023). Mikrobiolohiya moloka i molochnykh produktiv. Universytet·sʹka knyha, 205 s.
dc.relation.references26. Fedoriv V.M., Kobasa I.M., Diychuk V.V. (2020). Tekhnolohichna ekspertyza kharchovoyi produktsiyi: navch.-metod. posibnyk. Chernivets. nats. un-t im. YU. Fedʹkovycha, 182 s.
dc.relation.references27. DSTU ISO 8968-1:2005 (IDF 20-1:2001) Moloko. Vyznachennya vmistu azotu. Chastyna 1. Metod Kʺyelʹdalya (ISO 8968-1:2001, IDF 20-1:2001, IDT) 27.DSTU ISO 1211:2002 Moloko. Hravimetrychnyy metod vyznachannya vmistu zhyru (Kontrolʹnyy metod) (ISO 1211:1999, IDT).
dc.relation.references28. Chuayana, J. E., Ponce, C. V., Rivera, M. R. B., & Cabrera, E. C. (2003). Antimicrobial activity of probiotics from milk products. Phil J. Microbiol. Infect. Dis, 32(2), 71-74.
dc.relation.references29. Dinu, L. D., Babata, S. I., Ciurea, A. N., & Lunita, A. M. (2018). Antimicrobial effect and antibiotic resistance of lactic acid bacteria from some commercial dairy products. Scientific Papers: Animal Science & Biotechnologies, 51(1), 114-8.doi:10.15421/nvlvet8716.
dc.relation.references30. Mashkin M.I., Parysh N.M. (2006). Tekhnolohiya vyrobnytstva moloka i molochnykh produktiv. Vyshcha osvita, 351 s.
dc.relation.references31. Derzhavna Farmakopeya Ukrayiny.2-e vyd. (2023). Derzhavne pidpryyemstvo «Ukrayinsʹkyy naukovyy farmakopeynyy tsentr yakosti likarsʹkykh zasobiv».Hayes M, Ross RP, Fitzgerald GF, Stanton C. (2007). Putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part I: overview. Biotechnol J., Apr, 2(4):426-34. doi: 10.1002/biot.200600246.
dc.relation.references32. Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Pagnoncelli MGB, Vandenberghe LPS, Soccol CR. (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol., Sep;66:86-95. doi: 10.1016/j.fm.2017.04.004.
dc.relation.references33. Nakaz № 45 vid 08 sichnya 2024 roku Ministerstva okhorony zdorov'ya Ukrayiny «Vymohy do kharchovykh dobavok».
dc.relation.referencesen1. Kukhtyn, M., Vichko, O., Kravets, O., Karpyk, H., Shved, O., & Novikov, V. (2018). Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter. Archivos Latinoamericanos de Nutricion, 68(4), 1-10. doi.org/10.37527/2018.68.4.007.
dc.relation.referencesen2. Kukhtyn M, Vichko O, Horyuk Y, Shved O, Novikov V. (2018). Some probiotic characteristics of a fermented milk product based on microbiota of "Tibetan kefir grains" cultivated in Ukrainian household. J Food Sci. Technol. 55(1):252-257. doi: 10.1007/s13197-017-2931-y.
dc.relation.referencesen3. Vichko O.I., Shchehlova N.S., Chervetsova V.H., Hubriy Z.V. ta in. (2008). Doslidzhennya mikrobioty "tibet·sʹkyy hrybok" dlya rozrobky funktsionalʹnoho kompozytsiynoho mikrobnoho preparatu. Naukovyy visnyk Uzhhorodsʹkoho universytetu, No 24, 114-116.
dc.relation.referencesen4. Novikov V.P., Chervyetsova V.H., Vichko O.I., Yukalo V.H. (2009). Probiotychni vlastyvosti kyslomolochnoho napoyu na osnovi mikrobnoyi asotsiatsiyi "tibet·sʹkyy hrybok". Molochna promyslovistʹ, No 5, 23 - 25.
dc.relation.referencesen5. Chervetsova V. H., Hubriy Z.V., Shved O. V., Mykytyuk O. M., Novikov V. P. (2018). Okremi fiziolohichni ta tekhnolohichni kharakterystyky promyslovykh yohurtiv dlya dytyachoho kharchuvannya. Chemistry, Technology and Application of Substances, V. 1, No 2, 69-73.
dc.relation.referencesen6. Melʹnykivsʹka, N. V., Ustenko, N. V., & Kudrya, M. YA. (2023). Fermentovani molochnokysli produkty yak skladova ratsionalʹnoho kharchuvannya (ohlyad literatury ta vlasni doslidzhennya). Koly zakhyst daruye zhyttya, 45. doi.org/10.57105-2415-7252-2023-5-03.
dc.relation.referencesen7. Shiby, V. K., & Mishra, H. N. (2013). Fermented milks and milk products as functional foods-A review. Critical reviews in food science and nutrition, 53(5), 482-496. doi: 10.1080/10408398.2010.547398.
dc.relation.referencesen8. Bessa MK, Bessa GR, Bonamigo RR. Kefir as a therapeutic agent in clinical research: a scoping review. Nutr Res Rev. 2023 Mar 30:1-17. doi: 10.1017/S0954422423000070.
dc.relation.referencesen9. Hekmat S, Koba L. (2006). Fermented dairy products: knowledge and consumption. Can J Diet Pract Res., 67(4):199-201. doi: 10.3148/67.4.2006.199.
dc.relation.referencesen10. Kao, T.C.; Wu, C.H.; Yen, G.C. (2014). Bioactivity and potential health benefits of licorice. J. Agric. Food Chem., 62, 542-553. doi: 10.1021/jf404939f.
dc.relation.referencesen11. Sedghi, M.; Golian, A.; Kermanshahi, H.; Ahmadi, H. (2010).Effect of dietary supplementation of licorice extract and a prebiotic on performance and blood metabolites of broilers. S. Afr. J. Anim. Sci., 40, 371-380. doi:10.4314/sajas.v40i4.65259.
dc.relation.referencesen12. Jiang J, Zhang X, True AD, Zhou L, Xiong YL. (2013). Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. J Food Sci., 78(11):P.1686-94. doi: 10.1111/1750-3841.12273.
dc.relation.referencesen13. Zhang Y, Luo H, Liu K, Jia H, Chen Y, Wang Z. (2015). Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep. Meat Sci., 105:38-45. doi: 10.1016/j.meatsci.2015.03.002.
dc.relation.referencesen14. Bennato, F.; Ianni, A.; Martino, C.; Di Luca, A.; Innosa, D.; Fusco, A.M.; Pomilio, F.; Martino, G. (2020). Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products. J. Dairy Sci, 103 (1), 52-62. https://doi.org/10.3168/jds.2019-16838.
dc.relation.referencesen15. Hryhorenko O. M. Evolyutsiya teoriyi ta kontseptsiyi kharchuvannya lyudyny. [Elektronnyy resurs] Rezhym dostupu: http://www.nbuv.gov.ua/portal/soc.gum/Vdnuet/tehn/20111/Grigor.pdf.
dc.relation.referencesen16. Moloko-syrovyna korovʺyache. Tekhnichni umovy: DSTU 3662-2018, [Chynnyy vid 2019-01-01], K., Derzhspozhyvstandart Ukrayiny, 2020, 14 s, (Natsionalʹnyy standart Ukrayiny).
dc.relation.referencesen17. Moloko ta molochni produkty. Metody mikrobiolohichnoho kontrolyuvannya: DSTU 7357:2013, [Chynnyy vid 2013-08-22], K., Minekonomrozvytku Ukrayiny, 2014, 34, [3] s, (Natsionalʹnyy standart Ukrayiny).
dc.relation.referencesen18. Kaur, R., Kaur, H., & Dhindsa, A.S. (2013). Glycyrrhiza glabra: a phytopharmacological review. International journal of pharmaceutical Sciences and Research, 4(7), 2470. doi:10.13040/IJPSR.0975-8232.4(7).2470-77. https://doi.org/10.13040/IJPSR.0975-8232.4(7).2470-77
dc.relation.referencesen19. Dastagir G, Rizvi MA. Review (2016). Glycyrrhiza glabra L. (Liquorice). Pak J Pharm Sci. 29(5):1727-1733.
dc.relation.referencesen20. Sharma V, Katiyar A, Agrawal RC. Glycyrrhiza glabra: Chemistry and Pharmacological Activity. Sweeteners. 2017 Jul 31:87-100. doi: 10.1007/978-3-319-27027-2_21.
dc.relation.referencesen21. Bakterialʹni zakvasky Vivo. Rezhym dostupu: https://www.zakvaski.com/products.
dc.relation.referencesen22. Lapierre, L., Delley, M., Mollet, B., Felis, G., and Dellaglio, F. (2003). Evolution of Bacterial Speies Lactobacillus delbrueckii: A Partial Genomic Study with Reflections on Prokaryotic Species Concept. Molecular biology and evolution, 20, 93-104. https://doi.org/10.1093/molbev/msg012
dc.relation.referencesen23. Courtin, P., & Rul, F. (2004). Interactions between microorganisms in a simple ecosystem: yogurt bacteria as a study model. Le Lait, 84(1-2), 125-134. https://doi.org/10.1051/lait:2003031
dc.relation.referencesen24. Trokhymenko V.Z., Kovalʹchuk T.I.. Zakharin V.V., Bezverkha L.M. (2022). Vplyv terminiv zberihannya na spozhyvchi vlastyvosti kyslomolochnykh napoyiv. Visnyk Sumsʹkoho natsionalʹnoho ahrarnoho universytetu. Seriya "Tvarynnytstvo", 3 (50), 47-53
dc.relation.referencesen25. Berhilevych O.M., Kasyanchuk V.V., Vlasenko I.H., Kasyanchuk V.V. (2023). Mikrobiolohiya moloka i molochnykh produktiv. Universytet·sʹka knyha, 205 s.
dc.relation.referencesen26. Fedoriv V.M., Kobasa I.M., Diychuk V.V. (2020). Tekhnolohichna ekspertyza kharchovoyi produktsiyi: navch.-metod. posibnyk. Chernivets. nats. un-t im. YU. Fedʹkovycha, 182 s.
dc.relation.referencesen27. DSTU ISO 8968-1:2005 (IDF 20-1:2001) Moloko. Vyznachennya vmistu azotu. Chastyna 1. Metod Kʺyelʹdalya (ISO 8968-1:2001, IDF 20-1:2001, IDT) 27.DSTU ISO 1211:2002 Moloko. Hravimetrychnyy metod vyznachannya vmistu zhyru (Kontrolʹnyy metod) (ISO 1211:1999, IDT).
dc.relation.referencesen28. Chuayana, J. E., Ponce, C. V., Rivera, M. R. B., & Cabrera, E. C. (2003). Antimicrobial activity of probiotics from milk products. Phil J. Microbiol. Infect. Dis, 32(2), 71-74.
dc.relation.referencesen29. Dinu, L. D., Babata, S. I., Ciurea, A. N., & Lunita, A. M. (2018). Antimicrobial effect and antibiotic resistance of lactic acid bacteria from some commercial dairy products. Scientific Papers: Animal Science & Biotechnologies, 51(1), 114-8.doi:10.15421/nvlvet8716.
dc.relation.referencesen30. Mashkin M.I., Parysh N.M. (2006). Tekhnolohiya vyrobnytstva moloka i molochnykh produktiv. Vyshcha osvita, 351 s.
dc.relation.referencesen31. Derzhavna Farmakopeya Ukrayiny.2-e vyd. (2023). Derzhavne pidpryyemstvo "Ukrayinsʹkyy naukovyy farmakopeynyy tsentr yakosti likarsʹkykh zasobiv".Hayes M, Ross RP, Fitzgerald GF, Stanton C. (2007). Putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part I: overview. Biotechnol J., Apr, 2(4):426-34. doi: 10.1002/biot.200600246.
dc.relation.referencesen32. Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Pagnoncelli MGB, Vandenberghe LPS, Soccol CR. (2017). Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol., Sep;66:86-95. doi: 10.1016/j.fm.2017.04.004.
dc.relation.referencesen33. Nakaz No 45 vid 08 sichnya 2024 roku Ministerstva okhorony zdorov'ya Ukrayiny "Vymohy do kharchovykh dobavok".
dc.relation.urihttps://doi.org/10.3168/jds.2019-16838
dc.relation.urihttp://www.nbuv.gov.ua/portal/soc.gum/Vdnuet/tehn/20111/Grigor.pdf
dc.relation.urihttps://doi.org/10.13040/IJPSR.0975-8232.4(7).2470-77
dc.relation.urihttps://www.zakvaski.com/products
dc.relation.urihttps://doi.org/10.1093/molbev/msg012
dc.relation.urihttps://doi.org/10.1051/lait:2003031
dc.rights.holder© Національний університет “Львівська політехніка”, 2024
dc.subjectфітоекстракти
dc.subjectкорінь солодки
dc.subjectтитрована кислотність
dc.subjectферментація
dc.subjectфункціональні кисломолочні напої
dc.subjectphytoextracts
dc.subjectlicorice root
dc.subjecttitrated acidity
dc.subjectfermentation
dc.subjectfunctional fermented milk drinks
dc.titleРозроблення біотехнології кисломолочних напоїв з біоактивними фітоекстрактами солодки
dc.title.alternativeDevelopment of biotechnology of dairy beverages with bioactive phytoextracts of licorice
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2024. – Vol. 7, No. 1