scholarly journals Development of a technology for the production of a functional food based on plant raw materials

2020 ◽  
Vol 222 ◽  
pp. 03003
Author(s):  
T.A. Isrigova ◽  
M.M. Salmanov ◽  
V.S. Isrigova ◽  
D.S. Taibova ◽  
E.V. Sannikova
Keyword(s):  
Water Purification ◽  
Functional Food ◽  
Food Industry ◽  
Raw Materials ◽  
New Method ◽  
Plant Raw Materials ◽  
First Time

The purpose of the work is to develop a technology for the production of a functional beverage. Methodology of the work. The experiments have been carried out using modern generally accepted techniques. Results of the work. For the first time, technologies and recipes of drinks based on mulberries and other fruit and berry raw materials have been developed using a new method of water purification. The field of application of the results is the food industry. Recipes of functional drinks from natural raw materials have been developed, without the use of dyes and color and taste improvers. A technology for the production of drinks with a new method of water preparation has been developed, and a tasting assessment of drinks have been carried out.

scholarly journals THE SWEET ICES FOR PREGNANT WOMEN

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
J. Kozonova ◽  
L. Telegenko ◽  
A. Salavelis
Keyword(s):  
Pregnant Women ◽  
Raw Materials ◽  
Chromatographic Study ◽  
Plant Raw Materials ◽  
Daily Food ◽  
Sodium Magnesium ◽  
Magnesium Salts ◽  
First Time ◽  
Average Woman ◽  
Acid Index

Daily food consumption norms of an average woman and a pregnant woman have been analysed. It has been established that in a pregnant woman’s diet, it is necessary to increase the content of proteins, fibre, vitamins C, E, D, PP, and B, and reduce fats, carbohydrates (easily digestible), vitamins B5 and H, sodium, magnesium, salts, and water. Taking into account the above-mentioned requirements, eight recipe compositions of sweet ices based on plant raw materials have been suggested. The recipes were selected by linear programming using MS Excel. The products have a low calorific content (26–137 kcal per 80 g), and an increased nutritional value (due to vitamin C, carotene, etc.). For the first time, cereals, various types of seeds, nuts, have been put into the recipe of sweet ices, as well as raw materials, which eliminate physiological complications during pregnancy. The products developed differ in their composition and are made without sugar. However, some recipes include small quantities of honey as it is highly palatable. The chemical composition of the new sweet products has been studied and analysed in details and sugar/acid indices have been calculated. The developed ices have a slightly acidic taste or no acidity at all, which corresponds to the values of sugar/acid indices 13.4–26.6, while the sample from the store, selected for comparison, contains a large amount of sugars, as evidenced by the cloying taste and high sugar/acid index (more than 30). The source of fatty acids in sweet ice for pregnant women Joy is almond nuts. The results of the chromatographic study have shown that this product as for the quantitative fatty acid composition, meets the current requirements. We recommend introducing the sweet ice manufacture technology on the equipment already in use in canneries. The products are formed (poured into moulds where wooden sticks are then inserted) in a Hassia machine. One of the main operations, freezing, is done in a quick freezer GyroFreze. We also recommend manufacturing sweet ices using existing restaurant equipment.

scholarly journals Synthesis of a hydrophilic derivative of ecdysterone and development of its water-soluble form

2021 ◽  
Vol 104 (4) ◽  
pp. 138-148
Author(s):  
A.M. Kozhanova ◽  
◽  
B.S. Temirgaziyev ◽  
A. Zhanarbek ◽  
B.I. Tuleuov ◽  
...  
Keyword(s):  
Raw Materials ◽  
Chemical Shifts ◽  
Stoichiometric Composition ◽  
Water Soluble ◽  
Soluble Form ◽  
Nmr Studies ◽  
Polar Solvents ◽  
Plant Raw Materials ◽  
Pharmaceutical Plant ◽  
First Time

The article presents materials on the isolation of ecdysterone substance from medicinal plant raw materials Silene wolgensis (Hornem.) Bess. ex. Spreng (Volga smolyovka). For the first time, the optimization of the method for ecdysterone substance obtaining from the aboveground part of the superconcentrator of phytoecdysteroids of the Silene wolgensis was carried out and based on it a pilot industrial regulation for the isolation of ecdysterone and an encapsulated water-soluble form were developed. It was found, that the interaction of the substrate molecule and the clathrate forms a substance that can dissolve in water and other more polar solvents, thereby solving the problem of bioavailability of the main hydrophobic drug. The method developed for producing the substance ecdysterone and its water-soluble encapsulated with β-cyclodextrin form was implemented into production at the Karaganda pharmaceutical plant. NMR studies of changes in the chemical shifts of protons of substrates and receptors illustrated that ecdysterone interacts with β-cyclodextrin to form supramolecular inclusion complexes with stoichiometric composition of 1:1

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

2022 ◽  
pp. 21-23
Author(s):  
Магомед Эминович Ахмедов ◽  
Мафият Магомедовна Рахманова ◽  
Амият Фейзудиновна Демирова
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
New Method ◽  
Quantitative Composition ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Other Substances ◽  
Thermal Sterilization ◽  
Technology Of Production

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

scholarly journals Chemical Composition of Medicinal Plants Growing Under Conditions of Anthropogenic Load (On the Example of the Kursk Region)

2020 ◽  
Vol 6 (4) ◽  
pp. 89-97
Author(s):  
S.A. Kurbatov ◽  
◽  
V.M. Zubkova ◽  
◽  
Keyword(s):  
Heavy Metals ◽  
Betula Pendula ◽  
Raw Materials ◽  
Biologically Active ◽  
Tilia Cordata ◽  
Plant Raw Materials ◽  
High Level ◽  
First Time ◽  
Kursk Region ◽  
Active Substances

in the conditions of the Kursk region, the analysis of soil samples and plant samples for the content of heavy metals was carried out. It is established that the soils of the studied areas are classified as having a high level of pollution in terms of their content. The priority pollutants of the soil are Pb, Zn, Cd, Cr, Ni, and Cu, the supply of which is mainly associated with the enterprises operating in this territory. The content of heavy metals in medicinal plant raw materials is estimated. For the first time, depending on the biological characteristics of Tilia cordata, Betula pendula, Plantago major, Urtica dioica, Achillea millefollium, data on the content of biologically active substances in conditions of technogenic pollution are presented, and the antioxidant activity of plants in areas characterized by various anthropogenic loads is studied.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals Search for alternative plant raw materials for food industry and environmentally safe animal breeding

2021 ◽  
Vol 16 (1) ◽  
pp. 18-29
Author(s):  
Ekaterina Vladimirovna Solomonova ◽  
Nikolay Aleksandrovich Trusov ◽  
Tatyana Dmitrievna Nozdrina
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Botanical Garden ◽  
Biologically Active ◽  
Taxus Baccata ◽  
Fruit Pulp ◽  
Plant Raw Materials ◽  
Plant Resource ◽  
Euonymus Europaeus ◽  
Environmentally Safe

The relevance of the search for alternative plant raw materials to enrich the diets of population throughout the world, including in the Russian Federation, is explained by global mass year-round insufficiency of biologically active nutrients in food. This work is aimed at identifying the most promising food plant species from the list, proposed on basis of long-term observations by staff of Tsytsin Main Moscow Botanical Garden of Russian Academy of Sciences (MBG RAS), by bachelors, studying in direction 06.03.01 (Biology) at Moscow State University of Food Production. The research materials (2016-2018) are fruits of hawthorns, rosehips, quince, eleutherococcuses, medlar, mahonia, spindle tree, yews, sumacs, oaks, red-fruited honeysuckles and needles of coniferous plants. Research results indicate the value of studied raw materials as a whole and its advantages in compared species within the genus of plants. Some recommendations for practical usage were made. The following things have been proposed: separation of fruit pulp and seeds before drying of fruits of Crataegus submollis and more preferable C. punctata; wide plantation cultivation of rosehips Rosa amblyotis and R. oxyodon; non-waste separate application of pericarp and seeds of Cydonia oblonga, Mespilus germanica and Mahonia aquifolium; medicinal use of fruits of Eleutherococcus sessiliflorus , and more preferable E. senticosus ; further study of cones of Taxus baccata and T. media; as a spice there is usage of fruits of Rhus typhina ; obtaining unique oils from fruit pulp of Lonicera glehnii, L . ferdinandii, L. maackii and arils of Euonymus europaeus; usage of acorns of Quercus robur, Q. rubra and needles of Picea abies, Pinus sylvestris in feed production. Thus, possibilities of intensifying plant resource usage in the food industry and agriculture were discovered, primarily due to fruits of native introduced species. It is necessary to continue search and further study of the most promising species - sources of alternative plant raw materials.

scholarly journals Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

2021 ◽  
Vol 286 ◽  
pp. 03007
Author(s):  
Iuliana Găgeanu ◽  
Cătălin Persu ◽  
Gabriel Gheorghe ◽  
Diana Popa ◽  
Liliana Dumitrescu
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Industry ◽  
Large Scale ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Functional Materials ◽  
High Fat ◽  
Functional Ingredients ◽  
Experimental Researches

Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.

scholarly journals FLAVONOIDS FROM THE BUDS OF THE HORSE CHESTNUT (AESCULUS HIPPOCASTANUM L.)

2020 ◽  
pp. 123-129
Author(s):  
Vladimir Aleksandrovich Kurkin ◽  
Pavel Viktorovich Belov
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Uv Spectroscopy ◽  
Raw Material ◽  
Aesculus Hippocastanum ◽  
Horse Chestnut ◽  
Plant Raw Materials ◽  
Wide Range ◽  
New Type ◽  
First Time

The buds of horse chestnut (Aesculus hippocastanum L., Hippocastanaceae family) is a new promising species of medicinal plant raw material. The prospect of studying the buds of this plant is due to the content of flavonoids in them, which have a wide range of pharmacological effects. Flavonoids are interesting for their capillary-strengthening action, which allows them to be used in the treatment of chronic venous insufficiency. This fact is consistent with the practice of using drugs from other organs of horse chestnut (seeds, leaves) as venotonic and angioprotective drugs. In addition, flavonoids are also characterized by antioxidant, anti-inflammatory, antimicrobial and antifungal activity. The actuality of the study of horse chestnut buds as a new type of medicinal plant material is also supported by the need to develop of the new effective and safe drugs based on the raw materials of this plant. The aim of this study was to determine the flavonoid composition of the buds of Aesulus hippocastanum. In the course of the work from the buds of horse chestnut by the method of column chromatography on silica gel L 100/160 was for the first time there were isolated and characterized using 1H-NMR, 13C-NMR, UV spectroscopy and mass spectrometry the flavonoid compounds rhamnocitrin (7-O-methylkaempferol), and accompanying 7,4′-dimethylkaempferol. The dominant and diagnostic significant flavonoid for the horse chestnut buds is rhamnocitrin. The results indicate the prospects for further study of the buds of the horse chestnut as a new type of medicinal plant raw materials.

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