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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova L. A.
The influence of protein hydrolysate from mussels on consumer properties of crispbreads

The use of non-traditional ingredients and biologically active substances in the production of flour products allows us to increase the nutritional and biological value of the product and enrich it with beneficial nutrients. The aim of this study is to determine the feasibility of using enzymatic protein hydrolysate from mussel meat in food compositions and to develop a recipe for a new protein-enriched flour product. Organoleptic and physicochemical analysis methods are used in the study. Protein hydrolysate from mussel meat has been produced using the enzyme preparation Protozyme. The resulting hydrolysate is characterized by a high content of protein (at least 84 % by weight) and minerals (no more than 9.5 % by weight). Gel permeation chromatography has shown that the amount of low-molecular protein fractions – biologically active peptides with a molecular weight of less than 5 kDa – is at least 19 % by weight. Several recipes for the flour product "Crispbread with provencal herbs enriched with iodine and protein hydrolysate" have been developed, each with varying protein hydrolysate contents. Adding 3 % mussel hydrolysate (by weight) to the crispbreads increases the protein content in the finished product from 9.2 to 10.5 %. Consuming 100 g of enriched crispbread satisfies an adult's daily protein requirement by 14 %. Increasing the hydrolysate dosage to 5 and 7 % (by weight) increases the protein content in the finished product to 10.8 and 11.9 %, respectively.

(in Russian, стр.13, fig. 6, tables. 8, ref 22, AdobePDF, AdobePDF 0 Kb)

Vol. 29 (2026 year), No. 3, DOI: 10.21443/1560-9278-2026-29-3

Kolotova D. S., Voropaeva S. O., Petrova L. A.
Development of biodegradable food films based on collagen-containing ichthyosubstance derived from cod waste: The effect of chitosan and plasticizers on mechanical and barrier properties

The rapid growth in the volume of synthetic polymer waste leads to serious environmental consequences, which is why the development of eco-friendly alternatives to food packaging is becoming increasingly important. The use of secondary bioresources, particularly processing waste from commercial fish species, allows simultaneously addressing the challenges of utilising by-products from the fish-processing industry and creating biodegradable packaging materials with tunable properties. The aim of this work is to develop biodegradable food films based on collagen-containing ichthyosubstance (ICS) extracted from cod waste, as well as to study the influence of chitosan (CS) and plasticisers, such as glycerol (G) and sorbitol (S), on the mechanical and barrier properties of the films. The yield of ichthyosubstance from the skin and scales of Atlantic cod was 72 %. Polyacrylamide gel electrophoresis (PAGE) was used to determine the main molecular fractions of the ichthyosubstance, which were found to be 200, 117, 100 and 89 kDa. A series of biodegradable film samples was produced based on the obtained ichthyosubstance, with the addition of chitosan and various plasticisers (glycerol and sorbitol). Comprehensive characterisation of the microstructure, physicochemical, mechanical, barrier and thermal properties (via optical microscopy, IR spectroscopy, gravimetry and differential scanning calorimetry), together with an evaluation of soil biodegradability, demonstrated that incorporating sorbitol as a plasticiser and increasing the chitosan content leads to the formation of films exhibiting enhanced uniformity, durability and thermal stability, along with lower water vapour permeability and moisture absorption. An optimal balance of mechanical and barrier properties was observed for the sample with the following composition: 60 % ICS + 37 % CS + 3 % S. The sample exhibited the following properties: tensile strength – 12.1 ± 1.1 MPa; melting point – 130.4 °C; water vapour permeability – 2819 ± 148 g/m?/day; moisture absorption – 49.0 ± 6.3 %/day. The obtained results confirm the potential of using collagen-containing ichthyosubstance from cod waste for developing eco-friendly food packaging with controlled biodegradability.

(in Russian, стр.18, fig. 8, tables. 5, ref 40, AdobePDF, AdobePDF 0 Kb)