atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-2-77-83atu-1665Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние растительных экстрактов на микробиологические показатели зернаThe effect of plant extracts on the microbiological parameters of grainКурманбаеваИ. Н.KurmanbayevaI. N.

ассистент кафедры "Безопасность и качество пищевых продуктов" 

Казахстан, 050012, г. Алматы, ул. Толе би 100 

 Kazakhstan, 050012, Almaty, Tole bi str., 100 

indira_kurmanbaeva@mail.ruНабиеваЖ. С.NabiyevaZh. S.

 Казахстан, 050012, г. Алматы, ул. Толе би 100 

 Kazakhstan, 050012, Almaty, Tole bi str., 100 

МулдабековаБ. Ж.MuldabekovaB. Zh.

 Казахстан, 050012, г. Алматы, ул. Толе би 100 

 Kazakhstan, 050012, Almaty, Tole bi str., 100 

ТурсунбаеваШ. А.TursunbayevaSh. A.

 Казахстан, 050012, г. Алматы, ул. Толе би 100 

 Kazakhstan, 050012, Almaty, Tole bi str., 100 

КуралбаеваА. Е.KuralbayevaA. E.

 Казахстан, 050012, г. Алматы, ул. Толе би 100 

 Kazakhstan, 050012, Almaty, Tole bi str., 100 

Алматинский Технологический университетКазахстанAlmaty Technological UniversityKazakhstan20241706202414427783Copyright © Курманбаева И.Н., Набиева Ж.С., Мулдабекова Б.Ж., Турсунбаева Ш.А., Куралбаева А.Е., 20242024Курманбаева И.Н., Набиева Ж.С., Мулдабекова Б.Ж., Турсунбаева Ш.А., Куралбаева А.Е.Kurmanbayeva I.N., Nabiyeva Z.S., Muldabekova B.Z., Tursunbayeva S.A., Kuralbayeva A.E.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1665

В настоящее время обеспечение высокого качества и безопасности пищевых продуктов является важным условием рационального питания, поддержания здоровья, умственной и физической работоспособности и поддержки защитных систем организма. Современная экологическая ситуация является одним из факторов, определяющих состояние питания населения. В качестве растительного сырья использовались экстракты листьев и стеблей шиповника, облепихи и барбариса. Использование этого растительного сырья объясняется тем, что их экстракты листьев и стеблей содержат полифенолы, обладающие антиоксидантными, антимикробными и канцерогенными свойствами. Установлено эффективное количество экстрактов растительного сырья. Полученные экстракты вводили в количестве 0,05% от массы их твердых веществ. Оптимальная продолжительность увлажнения составляет 6 и 12 часов, но в зависимости от эффективности времени ‒ 6 часов. Зерно увлажняют при 23°C (комнатной температуре). Исследовано влияние растительных экстрактов на микробиологический посев зерна при замачивании и подготовке зерна к производству и предупреждение микробного разрушения хлебобулочных изделий при хранении. А экстракты листьев шиповника и стеблей облепихи показали выраженный антимикробный эффект против грибов рода Pénicillium. Это устраняет болезни хлеба и улучшает его реологические свойства.

Currently, ensuring high quality and food safety is an important condition for a rational diet, maintaining health, mental and physical performance and supporting the body's defense systems. The current ecological situation is one of the factors determining the nutritional status of the population. Extracts of leaves and stems of rosehip, sea buckthorn and barberry were used as plant raw materials. The use of these plant raw materials is explained by the fact that their extracts of leaves and stems contain polyphenols with antioxidant, antimicrobial and carcinogenic properties. The effective amount of extracts of plant raw materials has been established. The obtained extracts were injected in an amount of 0.05% by weight of their solids. The optimal duration of hydration is 6 and 12 hours, but depending on the effectiveness of the time ‒ 6 hours. The grain is moistened at 23 ° C (room temperature). The effect of plant extracts on the microbiological sowing of grain during soaking and preparation of grain for production and prevention of microbial destruction of bakery products during storage is investigated. Extracts of rosehip leaves and sea buckthorn stems showed a pronounced antimicrobial effect against fungi of the genus Pénicillium. This eliminates the diseases of bread and improves its rheological properties.

зернохлебмикробиологические показателирастительное сырьеэкстрактgrainbreadmicrobiological indicatorsvegetable raw materialsextractReferencesLesjak, M.M.; Šibul, F.S.; Anac, G.T.; Beara, I.N., Mimica-dukic, N.M. Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: RosacaninaL and Rosaarvensis Huds. Food Chem. 2016, 192, 907–914.https://doi.org/10.1016/j.foodchem.Lesjak, M.M.; Šibul, F.S.; Anac, G.T.; Beara, I.N., Mimica-dukic, N.M. Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: RosacaninaL and Rosaarvensis Huds. Food Chem. 2016, 192, 907–914. https://doi.org/10.1016/j.foodchem.Williams P. Consumer Understanding and Use of Health Claims for Foods. Nutr. Rev. 2005, 63, 256–264. [CrossRef] [PubMed]. https://doi.org/10.1111/j.1753-4887.2005.tb00382.x.Williams P. Consumer Understanding and Use of Health Claims for Foods. Nutr. Rev. 2005, 63, 256–264. [CrossRef] [PubMed]. https://doi.org/10.1111/j.1753-4887.2005.tb00382.x.Abdallah, E.M. Plants: An alternative source for antimicrobials. J. Appl. Pharm. Sci. 2011, 1, 16–20.Abdallah, E.M. Plants: An alternative source for antimicrobials. J. Appl. Pharm. Sci. 2011, 1, 16–20.Surveswaran, S.; Cai, Y.; Corke, H.; Sun, M. Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem. 2007, 102, 938–953. [CrossRef]. https://doi.org/10.1016/j.foodchem.2006.06.033.Surveswaran, S.; Cai, Y.; Corke, H.; Sun, M. Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem. 2007, 102, 938–953. [CrossRef]. https://doi.org/10.1016/j.foodchem.2006.06.033.Frank Thielecke, Anne P.N. Contaminants in Grain—A Major Risk for Whole Grain Safety? Nutrients 2018, 10 (9), https://doi.org/10.3390/nu10091213.Frank Thielecke, Anne P.N. Contaminants in Grain—A Major Risk for Whole Grain Safety? Nutrients 2018, 10 (9), https://doi.org/10.3390/nu10091213.Vaiciulyte-Funk L., Zvirdauskien E.R., Salomskien E.J., Sarkinas A. The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread. Zemdirb. Agric. 2015, 102, 351–358. [CrossRef]. https://doi.org/10.13080/za.2015.102.045.Vaiciulyte-Funk L., Zvirdauskien E.R., Salomskien E.J., Sarkinas A. The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread. Zemdirb. Agric. 2015, 102, 351–358. [CrossRef]. https://doi: 10.13080/za.2015.102.045.Набиева Ж.С., Курманбаева И.Н., Шукешева С.Е., Жайырбаева М.Б. Способы повышения микробиологической безопасности сырья и готовых изделий из цельных зерен. /Международная научно-практическая конференция «Зерновая отрасль: Состояние и перспективы развития». Алматинский технологической университете 28 февраля 2020 года. - С. 44-47.Nabieva Zh.S., Kurmanbaeva I.N., Shukeeva S.E., Zhayyrbaeva M.B. Sposoby povysheniya mikrobiologicheskoj bezopasnosti syr'ya i gotovyh izdelij iz cel'nyh zeren [Ways to improve the microbiological safety of raw materials and finished products from whole grains]. International scientific and practical conference "Grain industry: State and prospects of development". Almaty technologiyalyk University February 28, 2020Aliona Ghendov-Mosanu, Elena Cristea, Antoanela Patras, Rodica Sturza, Silvica Padureanu, Olga Deseatnicova, Nadejda Turculet, Olga Boestean, Marius Niculaua. Potential Application of Hippophae Rhamnoides in Wheat Bread Production.Molecules 2020, 25(6),1272; https://doi.org/10.3390/molecules25061272Aliona Ghendov-Mosanu, Elena Cristea, Antoanela Patras, Rodica Sturza, Silvica Padureanu, Olga Deseatnicova, Nadejda Turculet, Olga Boestean, Marius Niculaua. Potential Application of Hippophae Rhamnoides in Wheat Bread Production.Molecules 2020, 25(6),1272; https://doi.org/10.3390/molecules25061272Ayati Zahra; Amiri Mohammad S.; Ramezani Mahin; Delshad Elahe; Sahebkar Amirhossein; Emami Seyed A. Phytochemistry, Traditional Uses and Pharmacological Profile of Rose Hip: A Review. Current Pharmaceutical Design, Volume 24, Number 35, 2018, pp. 4101-4124 (24). https://doi.org/10.2174/1381612824666181010151849Ayati Zahra; Amiri Mohammad S.; Ramezani Mahin; Delshad Elahe; Sahebkar Amirhossein; Emami Seyed A. Phytochemistry, Traditional Uses and Pharmacological Profile of Rose Hip: A Review. Current Pharmaceutical Design, Volume 24, Number 35, 2018, pp. 4101-4124 (24). https://doi.org/10.2174/1381612824666181010151849Курманбаева И.Н., Набиева Ж.С. Бөріқарақаттың биохимиялық құрамы және емдік қасиеттері //Семей қаласының Шәкәрім атындағы мемлекеттік университетінің хабаршысы, № 4(88)2019.-С. 122-128.Kurmanbaeva I. N., Nabieva Zh. Borіkarakattyn biohimiyalyk kyramy zhane emdіk kasietterі [Biochemical composition and medicinal properties of Barberry] Bulletin of Shakarim State University of Semey № 4(88)Nabiyeva, Z., Zhexenbay, N., Iskakova, G., Kizatova, M., Akhmetsadykova, S. (2021). Devising technology for dairy products involvinglow-esterified pectin products. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 17–27. doi: https://doi.org/10.15587/1729-4061.2021.233821Nabiyeva, Z., Zhexenbay, N., Iskakova, G., Kizatova, M., Akhmetsadykova, S. (2021). Devising technology for dairy products involvinglow-esterified pectin products. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 17–27. doi: https://doi.org/10.15587/1729-4061.2021.233821Gartovannaya, E., Ermolaeva, A. (2021). Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies. Lecture Notes in Networks and Systems, 357–365. doi: https://doi.org/10.1007/978-3-030-91402-8_41Gartovannaya, E., Ermolaeva, A. (2021). Prospects of Using Whole Grain Flour from Recognized Selection Wheat Varieties of the Far Eastern State Agrarian University in Food Technologies. Lecture Notes in Networks and Systems, 357–365. doi: https://doi.org/10.1007/978-3-030-91402-8_41Capita, R., Prieto, M., Alonso-Calleja, C. (2004). Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses. Journal of Food Protection, 67 (6), 1303–1308. doi: https://doi.org/10.4315/0362-028x-67.6.1303Capita, R., Prieto, M., Alonso-Calleja, C. (2004). Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses. Journal of Food Protection, 67 (6), 1303–1308. doi: https://doi.org/10.4315/0362-028x-67.6.1303Wagner, A. O., Markt, R., Mutschlechner, M., Lackner, N., Prem, E. M., Praeg, N., Illmer, P. (2019). Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions. Journal of Visualized Experiments, 150. doi: https://doi.org/10.3791/60155Wagner, A. O., Markt, R., Mutschlechner, M., Lackner, N., Prem, E. M., Praeg, N., Illmer, P. (2019). Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions. Journal of Visualized Experiments, 150. doi: https://doi.org/10.3791/60155Da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A. (2013). Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166 (1), 1–14. doi: https://doi.org/10.1016/j.ijfoodmicro.2013.05.026Da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A. (2013). Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166 (1), 1–14. doi: https://doi.org/10.1016/j.ijfoodmicro.2013.05.026

The authors declare that there are no conflicts of interest present.