METHODOLOGICAL BASES FOR DETERMINING THE BIOLOGICALITY OF FOOD PRODUCTS FOR ENVIRONMENTAL LABELLING
DOI:
https://doi.org/10.15421/jchemtech.v32i4.312575Keywords:
biologicality; food products; bakery products; naturalness; environmental friendliness; biocrystallization; biotesting; eco-labelling; product’s life cycle.Abstract
The study is devoted to identifying, highlighting and solving problems related to the biologicality of food products, which includes their quality, naturalness/organicity, safety and environmental friendliness for ecological labelling in modern food systems. The methodology of determining the biologicity of food products for ecological labelling and formation of food and crop safety monitoring system has been substantiated and developed. The complex safety indicators of the finished product were evaluated by the method of biotesting using the culture of Colpoda steinii infusoria and it was found that the content of toxic substances was insignificant in two samples. The complex indicators of naturalness/organicity of bakery products were studied by the crystallographic method, namely biocrystallisation. It was found that the biocrystallogram score of the test sample with the use of hop sourdough is 0.74 points, and the control sample is 0.49 points, indicating that the sample made with the use of hop sourdough has the highest value of naturalness/organicity according to the results of biocrystallisation. According to the expert assessment by the method of relevant tables, the life cycle of the studied bakery products received a score of 0.5 points, which characterises its environmental impact as moderate.
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