Reducing food waste through bioprotective crops
https://doi.org/10.20914/2310-1202-2021-3-78-85
Abstract
Currently, around 30% of food produced worldwide is sent to food waste, which adversely affects the environmental situation by polluting the environment. The purpose of the work is to find various options for reducing the production of food waste generated in the production of dairy products such as yogurt, kefir and sour cream, as well as to study the opinion of retailers and manufacturers, how profitable it is to extend the shelf life and establish the impact of shelf life on the amount of food waste. The analysis of the retail market of dairy products of Voronezh was carried out in order to determine the main producers of dairy products, which identified six leading producers. During the marketing research of the dairy products market (sour cream, yogurt, cottage cheese), it was determined that the widest range of products was presented in the retail chains Ashan, Lenta, O'Key, Perekrestok, Pyaterochka. To reduce the level of damage to dairy products in the work, it is proposed to use bioprotective crops of the company X. Hansen. Cultures FreshQ® from Chr. Hansen consists of various traditional lactic acid bacteria that suppress unwanted yeast and mold in fermented milk products. This effect is achieved by actively participating in the process of natural fermentation. Cultures are added together with conventional starter cultures during the production of fermented milk products. An approximate economic calculation of the cost of dairy waste showed that a decrease in write-offs by 0.5% in retail chains will save up to 10 million rubles per day.
About the Authors
M. M. Danyliv
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia
E. I. Melnikova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia
E. A. Yvarova
JSC Dairy plant "Voronezhsky"
, , 45 Strelkovoj Divizii str., 259, Voronezh, 394016, Russia
References
1. 1 Kim V.V., Galaktionova E.A., Antonevich K.V. Food losses and food waste in the consumer market of the Russian Federation. IACJ. 2020. no. 4. Available at: https://cyberleninka.ru/article/n/prodovolstvennye-poteri-i-pischevye-othody-na-potrebitelskom-rynke-rf (in Russian).
2. 2 Lee H. et al. Possible use of Lactobacillus casei AST18 as a bioprotective culture in yogurt. Food control. 2013. vol. 34. no. 2. pp. 675-680. (in Russian).
3. 3 Bazarnova Yu. et al. Biochemical composition and quality of herring preserves with the addition of bioprotective crops. 2020. (in Russian).
4. 4 Lachanin I. et al. Assessment of the antifungal activity of Lactobacillus and Pediococcus spp. for use as bioprotective crops in dairy products. World Journal of Microbiology and Biotechnology. 2017. vol. 33. no. 10. pp. 1-8. (in Russian).
5. 5 Skulskaya I.V., Tsisaryk O.I. Changes in protein substances of feta cheese under the influence of partial replacement of sodium chloride with potassium chloride. Bulletin of the Mogilev State University of Food. 2016. no. 1. pp. 40-45. (in Russian).
6. 6 Siedler S., Rau M.H., Bidstrup S., Vento J.M. et al. Competitive exclusion is a major bioprotective mechanism of lactobacilli against fungal spoilage in fermented milk products. Applied and environmental microbiology. 2020. vol. 86. no. 7. pp. e02312-19.
7. 7 Delavenne E., Ismail R., Pawtowski A., Mounier J. et al. Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control. 2013. vol. 30. no. 1. pp. 206-213. doi: 10.1016/j.foodcont.2012.06.043
8. 8 Salas M.L., Mounier J., Maillard M.B., Valence F. et al. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food chemistry. 2019. vol. 301. pp. 125260. doi: 10.1016/j.foodchem.2019.125260
9. 9 Ben Said L., Gaudreau H., Dallaire L., Tessier M. et al. Bioprotective culture: A new generation of food additives for the preservation of food quality and safety. Industrial biotechnology. 2019. vol. 15. no. 3. pp. 138-147. doi: 10.1089/ind.2019.29175.lbs
10. 10 Comi G., Andyanto D., Manzano M., Iacumin L. Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon. Food microbiology. 2016. vol. 58. pp. 16-22. doi: 10.1016/j.fm.2016.03.001
11. 11 Serba E.M. Overchenko M.B., Ignatova N.I., Tadjibova P.Yu. Food biotechnology SITOLOGY. Biotechnology: State and development prospects. 2019. vol. 25. pp. 492. (in Russian).
12. 12 Faizullina R.A., Samorodnova E.A., Fedotova O.B. Fermented milk products in the nutrition of young children: evolution from traditional to functional. Russian Bulletin of Perinatology and Pediatrics. 2019. vol. 64. no. 4. (in Russian).
13. 13 Bazarnova Yu.G., Ozerova O.A., Korableva N.S. Development of technology for herring preserves using bioprotective crops. XXI century: results of the past and problems of the present plus. 2019. vol. 8. no. 3. pp. 139-145. (in Russian).
14. 14 Buchilina A.S., Volokitina E.N. The duration of the fermentation process and the development of spoilage microorganisms when using bioprotective cultures in yoghurt technology. Proceedings of the VII Congress of young scientists. 2018. pp. 181-183. (in Russian).
15. 15 Sviridenko G.M., Sorokina N.P. Protective cultures in the production of fermentable dairy products. Processing of milk. 2019. no. 6. pp. 10-13. (in Russian).
16. 16 Buchilina A.S., Volokitina E.N., Gun'kova P.I. Influence of bioprotective culture on the shelf life of a fermented milk product. Almanac of scientific works of young scientists of ITMO University. 2018. pp. 257-259. (in Russian).
17. 17 To H.T.A., Chhetri V., Settachaimongkon S., Prakitchaiwattana C. Stress tolerance-Bacillus with a wide spectrum bacteriocin as an alternative approach for food bio-protective culture production. Food Control. 2021. pp. 108598. doi: 10.1016/j.foodcont.2021.108598
18. 18 Singh V.P. Recent approaches in food bio-preservation-a review. Open veterinary journal. 2018. vol. 8. no. 1. pp. 104-111. doi: 10.4314/ovj.v8i1.16
19. 19 Tropcheva R., Nikolova D., Evstatieva Y., Danova S. Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”. Anaerobe. 2014. vol. 28. pp. 78-84. doi: 10.1016/j.anaerobe.2014.05.010
20. 20 Bassi D., Gazzola S., Sattin E., Dal Bello F. et al. Lactic acid bacteria adjunct cultures exert a mitigation effect against spoilage microbiota in fresh cheese. Microorganisms. 2020. vol. 8. no. 8. pp. 1199. doi: 10.3390/microorganisms8081199
21.
Review
For citations:
Danyliv M.M., Melnikova E.I., Yvarova E.A. Reducing food waste through bioprotective crops. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):78-85. (In Russ.) https://doi.org/10.20914/2310-1202-2021-3-78-85
Views:
342
Email this article 
Post a Comment 
