scholarly journals Innovations in the production of syrups for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012096
Author(s):  
E I Popova ◽  
K V Bryksina
Keyword(s):  
Human Body ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Products ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Innovative Technology ◽  
Functional Orientation ◽  
Active Substances

Abstract Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products.

scholarly journals DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

2020 ◽  
pp. 66-72
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Tatyana Kotuyk ◽  
Olga Yurieva ◽  
Nadiya Maksymova
Keyword(s):  
Human Body ◽  
Raw Materials ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
New Method ◽  
Mechanical Destruction ◽  
Biological Potential ◽  
Confectionery Products ◽  
Active Substances

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

scholarly journals Development of technology of sauces with functional ingredients for restau-rants

2021 ◽  
Vol 23 (95) ◽  
pp. 57-64
Author(s):  
T. Lebedenko ◽  
G. Krusir ◽  
H. Shunko ◽  
H. Korkach
Keyword(s):  
Human Body ◽  
Control Sample ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Physical Parameters ◽  
Characteristic Structure ◽  
Functional Ingredients ◽  
Functional Orientation ◽  
Active Substances

Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is possible to confidently attribute the components of plant origin, namely, dietary fiber and plant phospholipids, to such substances. Phospholipids are a group of essential substances that are irreplaceable and enter the human body only with food. Phospholipids cannot be formed independently in the human body, but perform important functions that have a positive effect on the body: they restore cell walls; they are involved in lipid metabolism, as well as reducing the risk of cholesterol formation; they actively participate in the delivery processes of biologically active substances to cells, etc. A rich source of biologically active substances are flax seeds, its medicinal properties have been known for centuries and are recognized by official medicine. The influence of flax seed mucilage and phospholipids in the formulation of red main sauce on rheological and physical parameters was investigated. Samples of sauces with replacement of 50 and 100% of flour for flax polysaccharides and 30 % of animal fat for vegetable phospholipids were developed. The change of effective viscosity and density of the developed sauces is investigated. It was found that at a shear rate of 0.3333 s-1 the viscosity of the control sample is 14.32 Pa·s, of the same one with the replacement of 50 % flour and 10 g of fat and 100 % flour and 10 g of fat, respectively, is 16.49 and 19.6 Pa·s. This replacement in the experimental samples is accompanied by a slight increase in density. In order to substantiate the functional orientation of sauces in the introduction of herbal additives, studies were conducted to determine the antioxidant activity (AOA) of the developed sauces and their components. It was found that the maximum AOA a sauce with herbal additives has, which for 90 minutes is able to “quench” 89 % of the radicals formed in these conditions in the model system. Adding sauces to ready meals, even in small quantities, help to increase the nutritional value and attractiveness of the consumed food. Therefore, the effect of additives on the consumer characteristics of sauces was investigated. It is established that the developed types of sauces have a characteristic structure, creamy and homogeneous consistency, pronounced taste and aroma. The conducted complex of researches allows to state with confidence that use of available vegetable raw materials instead of the ingredients possessing the raised food value, allows to reduce energy value and to expand the range of sauces of functional orientation for restaurant enterprises.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
R. Pavlyuk ◽  
V. Pogarskaya ◽  
K. Balaba ◽  
T. Kravchuk ◽  
A. Pogarskiy
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
Jerusalem Artichoke ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Fresh Cheese ◽  
Active Substances

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.

scholarly journals The micronutrient profile of medicinal plant extracts

10.5219/1553 ◽  
2021 ◽  
Vol 15 ◽  
pp. 528-535
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Anatolii Kuts ◽  
Natalia Slobodyanyuk ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Human Body ◽  
Raw Materials ◽  
Physiological Effect ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Melissa Officinalis ◽  
Medicinal Plant Extracts ◽  
Active Substances

Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes

scholarly journals The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials

2021 ◽  
Vol 845 (1) ◽  
pp. 012114
Author(s):  
M V Manukovskaya ◽  
I P Shchetilina ◽  
Y N Pisklyukova ◽  
E A Klimova ◽  
M I Korystin
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

Abstract The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.

scholarly journals SELECTION OF AN EXTRACTANT FOR ISOLATION OF BIOLOGICALLY ACTIVE COMPOUNDS FROM A HEDYSARUM NEGLECTUM

2020 ◽  
Author(s):  
Anastasia Dmitrieva ◽  
Dyshlyuk Lubov ◽  
Fotina Natalia
Keyword(s):  
Ascorbic Acid ◽  
Human Body ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Ethanol Mixture ◽  
Industrial Enterprises ◽  
Promising Source ◽  
Active Substances ◽  
Selection Of

Global technological progress is one of the main problems of ecosystem deterioration. The high concentration of industrial enterprises contributes to the development of the region's environmental crisis and the decline in public health. An increase in the environmental pollutant contributes to the activation of oxidative stress in the human body, which plays a key role in the pathogenesis of a number of chronic diseases (cancer, diabetes, cardiovascular diseases, etc.), leading to a decrease in life expectancy and early aging of the body. To increase the adaptive abilities of the human body, it is important to use plant raw materials. A promising source of natural nutrients is the Hedysarum neglectum Ledeb. In order to obtain the extract of the forgotten kopek, the method of extraction was used at room temperature with a reverse refrigerator for 2 hours. In this study, to determine the working parameters of extraction (type of extractant, concentration of extractant), a selection of various extractive substances was selected. The efficiency of the extraction process was determined by two parameters: extractivity and yield of biologically active substances. The maximum extractivity was observed when using 50 % ethyl alcohol. To determine the working concentration of the water-ethanol mixture, the prepared extracts were analyzed for the content of flavonoids, tannins, and ascorbic acid. The maximum yield of biologically active substances (flavonoids 419.02±3.58 mg%, tannins 8.10±1.03 %, ascorbic acid 691.04±3.62 mg/kg) was observed during extraction with 50% water-ethanol mixture. The obtained results suggest that the water-ethanol extract of Hedysarum neglectum Ledeb. it is a potential source of natural biologically active substances for creating functional food products.

scholarly journals DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD

2017 ◽  
Vol 6 ◽  
pp. 57-64 ◽  
Author(s):  
Viktoriya Pogarska ◽  
Raisa Pavlyuk ◽  
Roman David Tauber ◽  
Aleksey Pogarskiy ◽  
Adelina Berestova ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Active Form ◽  
Enzymatic Catalysis ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Complex Effect ◽  
Pectic Substances ◽  
Active Substances ◽  
Pectin Substances

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into an easily digestible active form when obtaining natural semi-finished products and food products in nanosized form. To achieve the aim, a complex effect on the raw material of steam-thermal treatment or cryogenic shock freezing and fine-dispersed grinding is used as an innovation. A new method for obtaining finely dispersed additives and health products from fruits and vegetables with a high content of biologically active substances (BAS) and prebiotic substances is developed, which is based on a complex effect on raw materials of processes of steam-thermal or cryogenic treatment of raw materials and fine-dispersed grinding, which is accompanied by destruction, mechanochemistry, non-enzymatic catalysis. It is found that when these processes are activated, pectic substances are activated, more complete extraction from raw materials (4.5 ... 7.3 times) from a latent form and transformation into a soluble form. The mechanism of these processes is disclosed, recommendations for the creation of recreational nanoproducts are developed. It is shown that, in parallel, non-enzymatic catalysis (up to 70%) of hardly soluble pectic substances in individual monomers takes place, that is, transformation into a soluble, easily digestible form. The increase and seizures of latent forms of biologically active substances in finely dispersed frozen and heat-treated purees from fruit compared with fresh raw materials is established. The increase is respectively 1.5 ... 4.0 times and 1.5 ... 3.0 times. The quality of the obtained new types of fine mashed potatoes exceeds the known analogs for BAS content and technological characteristics. New types of purees are in a nanoscale, easily digestible form. With the use of new types of finely dispersed additives, a wide range of products for health-improving nutrition has been developed with a record content of natural BASs (new types of nano-lipids, nanosorb products, milk-vegetable cocktails, fillings for confectionery and extruded products, curd desserts, bakery products, snacks - falafel, creams, etc.).

ACHIEVEMENTS AND PROSPECTS FOR FUNCTIONAL AND SPECIAL PURPOSE PRODUCTS DEVELOPMENT

2021 ◽  
Vol 14 (2(52)) ◽  
pp. 30-36
Author(s):  
Natallia Iosifovna Beliakova ◽  
Valery Vikentievich Shylau ◽  
Anna Alexandrovna Zhurnia
Keyword(s):  
Physical Activity ◽  
Food Products ◽  
Individual Characteristics ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Personalized Nutrition ◽  
National Academy Of Sciences ◽  
Academy Of Sciences ◽  
Active Substances

The most significant nutritional problems of modern man are the reduction of the need for energy, and, therefore, for food. This is due to low physical activity, as well as insufficient intake of vitamins, minerals and other biologically active substances into the body. In this regard, the creation of functional and specialized food products that allow eliminating the observed deficit and providing the diet with a sufficient amount of effective ingredients that contribute to improving the functioning of the body is acquiring particular relevance. The article presents the main achievements of the nutrition department of RUE Scientific and Practical Center of the National Academy of Sciences of Belarus for Food in the development of functional and specialized products, as well as the prospects for creating new types of food products, taking into account the individual characteristics of a person and the methodology of personalized nutrition.

scholarly journals FERMENTED FOOD PRODUCTS USING SEA BUCKTHORN FRUIT. OVERVIEW

2021 ◽  
Vol 6 (4(37)) ◽  
pp. 32-46
Author(s):  
L.Ch. Burak ◽  
A.N. Sapach
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Food Products ◽  
The United States ◽  
Fermented Food ◽  
Sea Buckthorn ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Characteristics ◽  
Active Substances

Herbal raw materials are a unique source of biologically active substances that are of particular value in the treatment of various diseases. Sea buckthorn is one of the most famous and widespread medicinal plants, widely grown in the United States, Europe, Asia, the Russian Federation and the Republic of Belarus. Information on the phytochemical composition of fruits is quite fully covered in the scientific literature. Sea buckthorn fruits are rich in essential nutrients and biologically active substances, but remain less in demand. Thus, it is important to study and implement new ways of processing sea buckthorn fruits that can contribute to the development of new functional foods and attract the attention of consumers to these products. This review summarizes studies on the development of food products using sea buckthorn fruits and lactic acid bacterial cultures. Particular attention is paid to the process of malolactic fermentation and its influence on the content and profile of organic acids and polyphenols in the juice of sea buckthorn fruits, it is shown what changes in antioxidant properties and organoleptic characteristics occur. The role of sea buckthorn fruits and their components in the development of new probiotic dairy and non-dairy products is considered.

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