skeleton, carbohydrate and lipid metabolism. Physiological requirement is 2 mg/day
for adults. Maximum permissible level of consumption is 5 mg/day.
Milk whey contains up to 10–12 mg/100 g of magnesium and 4 µg/100 g of
manganese on average [3]. Additionally, membrane treatment and electrodialysis cause
a decrease in the content of these biologically valuable divalent ions [4, 5, 6].
The technological role of magnesium and manganese is equally important. They
can be used to intensify the fermentation processes, because these elements are needed
to build the components of living cells, promote energy metabolism and protein
synthesis of yeast cells, activate and stabilize the enzyme effects, encourage the growth
of lactic acid microflora, etc. [7, 8, 9, 10].
Correcting the deficiency of minerals in foods and improving functional and
technological properties of raw materials usually occurs by introducing salts of
inorganic acids. However, most known mixtures are poorly soluble in water, have an
unpleasant bitter taste, which could affect the sensory properties of food, and are not
acceptable for enriching food products [1, 11]. Additionally, magnesium and
manganese have low bioavailability in inorganic compounds [2].
The nanotechnological research proves that particle size is a factor affecting the
increase of biological activity in metals [12]. Modern scientific achievements open
wide prospects for the production and use of new forms of biogenic metal
nanoparticles, particularly in the form of hydrated or citrated metal nanoparticles
(nanoaquachelates) obtained by erosion-explosive nanotechnology and electrical
discharge dispersion of conductive metal granules [13, 14].
Over the past 10 years, biogenic mixtures created through nanotechnology are
beginning to be used in medicine, veterinary medicine, crop, perfumery, and food
industry [15, 16, 17, 18].
Based on the above, one can conclude that electrical discharge method of
dispersing conductive granules of metals in milk whey in order to enrich it with
valuable metals in a biologically accessible form as well as form the target properties
of raw materials and bakery products is a promising area of study.
Goal, objects, and methods of research. The study was carried out within the
frameworks of scientific-experimental works (SEW) "Scientific principles of
developing innovative technologies of bakery products with high nutritional value and
prolonged shelf-life" (State Registration Number 0116U001529) and “Scientific
principles for designing resource-saving technologies of protein-containing
polyfunctional concentrates for food products with a targeted purpose” (State
Registration Number 0117U001243), Ukraine.
The goal of this research is to substantiate the feasibility of using an electrical
discharge treatment for enriching milk whey with biogenic metals, namely magnesium
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