Ministry of Education and Science of Ukraine National University of Food Technologies _____________________________________ 85 International scientific conference of young scientists and students "Youth Scientific Achievements to the 21st Century Nutrition Problem Solution" April 11-12, 2019 Book of Abstracts _____________ Kyiv, 2019 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019. Book of abstracts. NUFT, Kyiv. ISBN 978-966-612-213-4 The publication contains English language abstracts of 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century Nutrition problem solution". It was considered the problems of improving existing and creating new energy and resource saving technologies for food production based on modern physical and chemical methods, the use of unconventional raw materials, modern technological and energy saving equipment, improve of efficiency of the enterprises, and also the students research work results for improve quality training of future professionals of the food industry. The publication is intended for young scientists and researchers who are engaged in definite problems in the food science and industry. Scientific Council of the National University of Food Technologies recommends for printing, Protocol № 8, 28.03.2019 ISBN 978-966-612-213-4 © NUFT, 2019 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019 Scientific Committee Chairman: Oksana Medvedieva, Ukraine Anatolii Ukrainets, dr., prof., Ukraine Oleksandr Liulka, dr, assoc. prof., Ukraine Vice-Chairman: Oleksandr Seriogin, dr., prof., Ukraine Oleksandr Shevchenko, dr., prof., Oleksandr Gavva, dr., prof., Ukraine Ukraine Oleh Halenko, dr, assoc. prof., Ukraine Sergii Tokarchuk, dr., assoc. prof., Olga Kotsubanska, dr, assoc. prof., Ukraine Ukraine Olga Krupa, dr, assoc. prof., Ukraine Aliaksei Yermakou, dr., assoc. prof., Petro Shyian, dr., prof., Ukraine Belarus Ruslan Adil Akai Tegin, dr., Kyrgyzstan Ana Leahu, dr., prof., Romania Serhii Baliuta, dr., prof., Ukraine Anatolii Ladaniuk, dr., prof., Ukraine Serhii Vasylenko, dr., prof., Ukraine Anatolii Zaiinchkovskyi, dr., prof., Sonia Amariei, dr., prof., Romania Ukraine Stanka Damianova, dr., assoc. prof., Anatolii Saiganov, dr., prof., Belarus Bulgaria Andrzej Kowalski, dr, prof, Poland Stefan Stefanov, dr., prof., Bulgaria Cristina Popovici, dr., assoc. prof., Svitlana Bondarenko, dr., prof., Ukraine Moldova Svitlana Kovaliova, dr., assoc. prof., Dumitru Mnerie, dr, prof., Romania Ukraine Elza Omarova, Azerbaijan Tamar Turmanidze, dr., assoc. prof., Galyna Polishchuk, dr, assoc. prof., Georgia Ukraine Tetiana Pyrog, dr., prof., Ukraine Galyna Simakhina, dr., prof., Ukraine Tomasz Bernat, dr., prof, Poland Georgiana Codina, dr., prof., Romania Valerii Myronchuk, dr., prof., Ukraine Henk Donners, Netherlands Virginia Ureniene, dr, prof., Lithuania Huub Lelieveld, Netherlands Vladimir Pozdniakov, dr., assoc. prof., Iryna Dubovkina, dr., assoc. prof., Belarus Ukraine Victor Dotsenko, dr., prof., Ukraine Igor Elperin, dr., prof., Ukraine Volodymyr Kovbasa, dr., prof., Ukraine Igor Kirik, dr., assoc. prof., Belarus Volodymyr Zavialov, dr., prof., Ukraine Liudmyla Kryvoplias-Volodina, dr., Yana Okopna, Ukraine assoc. prof., Ukraine Yevgen Shtefan, dr., prof., Ukraine Mircea Oroian, dr., prof., Romania Yelyzaveta Kostenko, dr., assoc. prof., Mychailo Arych, dr., assoc. prof., Ukraine Ukraine Nadiia Levytska, dr., prof., Ukraine Zhanna Koshak, dr., assoc. prof., Belarus Nusrat Kurbanov, dr., assoc. prof., Yurii Kulynych, dr, assoc. prof., Ukraine Azerbaijan Yurii Zmiievskii, dr, assoc. prof., Ukraine 3 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019 Section 1 FFoooodd aanndd CChheemmiiccaall TTeecchhnnoollooggyy Chairpersons: Dr. Olga Kotsubanska Dr. Oleh Halenko Dr. Svitlana Kovaliova 4 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019 1. Use of beta-glucan as a functional ingredient in food products Ionuţ AVRĂMIA, Sonia AMARIEI Faculty of Food Engineering “Stefan cel Mare” University of Suceava, Romania Introduction. Great interests in studying functional food are those polysaccharides that can cross the gastrointestinal tract unchanged and could induce beneficial health effects. One of this polysaccharide is representing by beta-glucan who can gradually pass the gut and may induce several modification such as: lowers cholesterol, change the glycemic response, stimulate the immunity and reduce inflammation. The objective of this paper is to determine which is the most suitable food for incorporating beta-glucan to achieve an expected biologically effect. Materials and methods. In order to obtain β-glucan, a brewery yeast of the Saccharomyces cerevisiae strain was subjected to an alkali-acidic extraction. Mineral content and trace elements were determined with inductively coupled plasma mass spectrometer (Agilent Technologies 7500 Series, USA). The biological properties described in the literature can be quantified only if, after extraction the product is dried at a temperature of 55℃ to rearrange the tridimensional configuration responsible to induce bioactive effects. Discussion.The extraction of beta-glucans was achieved with a yieldof 16% recovery. Results of the analyzes carried out with ICP-MS showed that macro minerals Na, Mg, Ca of beta-glucan decreased 2, 20 and 3 times respectively compared with raw yeast and heavy metals such as Fe, Co, Zn, and Pb in final extract were under the limit of detection. Due to its rheological properties of beta-glucans in solutions, they can be used in a broad spectrum of foods from ice-cream, yoghurt, mayonnaise, sauces, beverages, soups to tortillas, bread, pasta and couscous. Depending on molecular fraction and source of extraction, beta-glucan have different behavior in food matrices. Yeast glucan with an approximately 240kDa would form a soft gel which can perfectly fit in formulation of refrigerated foods. Conclusions.Given that is a non digestible polysaccharide, beside rheological properties to increase viscosity in solution, beta-glucan acts like a dietary fiber having a prebiotic potential promoting the growth of the beneficial bacteria.The most suitable choice for embed beta-glucan into food products is its use in fermented dairy products. This can lead to a symbiotic effect in combination with lactic bacteria present in yoghurt improving the health benefits. References 1. Zhang, X., Zhang, L., Xu, X., (2004), Morphologies and conformation transition of lentinan in aqueous NaOH solution, Biopolymers 75 (2): 187-195; 2. Nakashima, A., Yamada, K., Iwata, O., Sugimoto, R., Atsuji, K., Ogawa, T., Suzuki, K. (2018). β-Glucan in foods and its physiological functions. Journal of nutritional science and vitaminology, 64(1), 8-17; 3. Avrămia, I., Amariei, S., (2017), Research on obtaining high β-glucans content from different sources of yeast by harnessing their biologically active potential, Food and Environment Safety Journal, 16(4) 5 85 International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", April 11–12, 2019 2. Theoretical study on the opportunity to exploit the vine-growing by-products in order to extract resveratrol Alexandra Ghinjul, Maria Poroch - Serițan Faculty of Food Engineering, ”Ștefancel Mare” University of Suceava, ROMANIA Introduction.Resveratrol (3,5,4'-trihydroxystilbene) is a polyphenolic microconstituent that is formed in the grains of grapes in response to Botrytis cinerea attack, acting as a phytoalexin. Resveratrol is found in two isomeric, trans and cis forms, trans-resveratrol is the active form, which under the action of light is irreversibly transformed into the cis-isomer. With glucose, resveratrol forms two glycosidic isomers: trans-resveratrol glycoside and cis-resveratrol glucoside. It has ultraviolet and fluorescence spectroscopic properties characteristic(Ţîrdea, 2007). Results and discussion.Our work focuses on the study of literature to channel research the methods of extracting the resverator from various by-products of the viticulture, because its antioxidant properties are a valuable product for the human body, and green mass is a possible value-added industrial source: Reduces tumor cell viability and DNA synthesis from these cells, thus exerting an anticancer effect (Bavaresco et al. 2012), it possesess anti-inflammatory properties and canals prevent cardiovascular disease (Li et al. 2012).Reduces the level of lipids in the blood and attenuates the effect of linoleic acid on breast cancer (Fernández-Mar et al. 2012). Interacts with serum proteins, especially albumin, through the bonds that make them with fatty acids (Jeannin et al., 2002). Agricultural biomass waste represents a largely ignored source of high-value phytochemicals which become value-added industrial products that could contribute to sustainability objectives (Rayne et al. 2008) as it is the case of cane pruning (Çetin et al. 2011). During thisprocess considerable amount of green mass (portions of shoots, leaves, tendrils)