Concentrates of polyphenols from grape raw materials and their functional properties

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

Food Chemistry ◽

10.1016/j.foodchem.2008.11.032 ◽

2009 ◽

Vol 114 (4) ◽

pp. 1462-1469 ◽

Cited By ~ 95

Author(s):

D. Vitali ◽

I. Vedrina Dragojević ◽

B. Šebečić

Keyword(s):

Functional Properties ◽

Dietary Fibre ◽

Raw Materials

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The use of pumpkin crumbs in pate technology and their functional characteristics

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9205 ◽

2019 ◽

Vol 21 (92) ◽

pp. 23-27

Author(s):

I. M. Basarab ◽

U. R. Drachuk ◽

I. S. Romashko ◽

B. I. Halukh ◽

I. I. Simonova ◽

...

Keyword(s):

Functional Properties ◽

Nutritional Value ◽

Raw Materials ◽

Meat Products ◽

Animal Origin ◽

Partial Replacement ◽

Meat Industry ◽

Functional Ingredient ◽

Organoleptic Characteristics ◽

Specialized Equipment

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

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TECHNOLOGY OF PRODUCTION OF BIOLOGICALLY ACTIVE PLANT COMPLEX: DETERMINATION OF REGULATED PARAMETERS, FUNCTIONAL PROPERTIES

АГРАРНЫЙ ВЕСТНИК ВЕРХНЕВОЛЖЬЯ ◽

10.35523/2307-5872-2019-27-2-60-64 ◽

2019 ◽

Keyword(s):

Functional Properties ◽

Viral Infections ◽

Raw Materials ◽

Extraction Process ◽

Biologically Active ◽

Raw Material ◽

Quantitative Composition ◽

Comprehensive Treatment ◽

Plant Raw Materials ◽

Technology Of Production

The technology of production of a biologically active phytocomplex in the form of a biologically active additive has been discussed. The qualitative and quantitative composition of the formulation, which forms the functional properties of a specialized product, has scientifically been determined. The main stages of production include the preparation and input control of the raw material, the preparation of a mixture for encapsulation, including the steps of dispensing, sieving, grinding and mixing at a rate of 100 kg / 1 h, encapsulation and deducting, packaging, packaging and storage. A description of the technology of ex-traction of plant raw materials has been given, which is of great importance in the formation of consumer properties of the product being developed. The extraction process includes: obtaining liquid recovery us-ing demineralized water with dissolved in it sodium bicarbonate in an amount of 8% of the dry feed con-tent. The extractant-raw ratio is 1:13, the extraction time is 4 hours for each time; thickening of the liquid extract. It is carried out by means of vacuum in a vacuum evaporator plant before obtaining an extract with a solids content of not less than 20%; obtaining a dry extract. It is carried out by spray drying at a temperature of 90-95 ° C. The advantage of the developed technology of dietary supplements is the possi-bility of combining several differently directed biologically active substances in one capsule. The gelati-nous membrane reliably protects the contents from various environmental factors. Functional properties of the formulation formula of a specialized product are aimed at the prevention and comprehensive treatment of infectious viral diseases, confirmed by the conclusion of experts from the Russian Federal Service for Consumer Rights and Consumer Protection and the results of clinical trials in a group of pa-tients with acute respiratory viral infections. The developed product has been approved and produced at the enterprises of the company «Art Life».

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INFLUENCE OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITY OF THE COMPOSITE MIXTURE INGREDIENTS FOR MELTED CHEESES

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.6 ◽

2019 ◽

Author(s):

Н.С. ЕВДОКИМОВ ◽

С.А. КАЛМАНОВИЧ ◽

Т.Н. ИВАНОВА

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

Oxidative Stability ◽

Functional Properties ◽

Methyl Alcohol ◽

Raw Materials ◽

Pumpkin Seeds ◽

Composite Mixture ◽

Vegetable Raw Materials ◽

Object Of Study

Исследована антиоксидантная активность (АОА) ингредиентов композиционной смеси для плавленых сыров с целью повышения их окислительной устойчивости и придания продукту функциональных свойств. Объектом исследования было растительное сырье семена тыквы, шрот расторопши пятнистой, корень аира болотного, спирулина, гречневый продел. В качестве экстрагентов использовали воду и метиловый спирт. Установлено, что при экстрагировании водой АОА ингредиентов композиционной смеси на 16,327,2 ниже, чем при экстрагировании спиртом. Наибольшую АОА независимо от экстрагента имеют шрот расторопши и корень аира болотного. Термическая обработка сырья при температуре 8590С снижает его антиоксидантную активность на 6,923,7. Наибольшее снижение при экстракции метанолом отмечается у термически обработанных семян тыквы 75,3 от нативного образца. Наименьшее снижение АОА установлено в аире болотном 93,7 от нативного образца при экстракции метанолом и 93,1 водой. Полученные результаты будут положены в основу рецептурнокомпонентного решения композиционной смеси для плавленых сыров. The antioxidant activity (AOA) of the ingredients of the composite mixture for melteded cheeses was studied in order to increase their oxidative stability and give the product functional properties. Vegetable raw materials pumpkin seeds, thistle spotty meal, root of calamus swamp, spirulina, buckwheat did was the object of study. Water and methyl alcohol are used as extractants. At the extraction of water AOA ingredients of the composite mixture of 16,327,2 lower than at the extraction of alcohol. Thistle spotty meal and root of calamus have the largest AOA regardless of the extractant. Heat treatment of raw materials at a temperature of 8590C reduces its antioxidant activity by 6,923,7. The greatest decrease in methanol extraction is observed in heattreated pumpkin seeds 75,3 of the native sample. The smallest decrease of AOA established in root of calamus swamp 93,7 of the native sample by extraction with methanol and 93,1 of the water. The obtained results will be used as a recipecomponent basis for the solution of the composite mixture for melteded cheeses.

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The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

10.33920/igt-01-2010-09 ◽

2020 ◽

pp. 66-69

Author(s):

A.T. Vasyukova ◽

T.A. Tonapetyan

Keyword(s):

Functional Properties ◽

Raw Materials ◽

The Body ◽

Wheat Bread ◽

Biological Value ◽

Fish Meat ◽

Organoleptic Characteristics ◽

Oil Extract ◽

Minced Fish ◽

Vegetable Raw Materials

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

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Plant-based food supplement developing and studying its role in optimizing carbohydrate and fat metabolism of people with diabetes under conditions of agriculture digitization

E3S Web of Conferences ◽

10.1051/e3sconf/202017603020 ◽

2020 ◽

Vol 176 ◽

pp. 03020

Author(s):

M.I. Kalimullin ◽

S.S. Sadi ◽

B. Tokhiriyon ◽

V.M. Poznyakovsky ◽

S.S. Andrievskikh

Keyword(s):

Type 2 Diabetes ◽

Functional Properties ◽

Raw Materials ◽

Fat Metabolism ◽

Film Coating ◽

Food Supplement ◽

Biologically Active ◽

Agriculture And Food ◽

Tablet Hardness

Under conditions of digital economy, in particular, agriculture and food industry, specialized food products, including biologically active food supplements produced from natural raw materials, are increasingly used to improve nutrition and health, and to maintain quality of life. These products are affordable and efficient in coping with metabolism disorders caused by different diseases. Taking all these factors into account the authors developed a pant-based food supplement aimed at improving metabolism of people with type 2 diabetes. The composition of this specialized product is scientifically based in terms of its ingredients and their active substances biochemical and synergetic properties. The innovative production technology of this biologically active food supplement involves pressing its main ingredients and auxiliary substances into tablets. The tablet form provides accurate dosage, convenient packaging and storage, reliable film coating, which ensures tablet hardness and protection from aggressive exposure. The food supplement properties have been determined, including its nutritional value and functional properties. One tablet includes: ascorbic acid – 8.6 mg, chromium -0.1mg, zinc – 2.3 mg, flavonoids – 10mg, tannins – 20 mg, manganese – 0.8mg. Clinical trials proved the supplement efficacy and functional properties. People with type 2 diabetes took 1 tablet of phyto-complex twice a day alongside sugar-lowering drugs. After one month they demonstrated lower levels of blood glucose, total cholesterol and triglycerides as well as better overall health and lower body mass index. The obtained data clearly indicate better pancreas functions, improved microcirculation, carbohydrate and fat metabolism normalizing. The article also provides recommendations of the supplement intake for people with type 2 diabetes and glucose tolerance disorders.

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The New Technologies in Chitin/Chitosan Preparation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.666.143 ◽

2013 ◽

Vol 666 ◽

pp. 143-150

Author(s):

Shou Feng Yang ◽

Hong Cai Zhang ◽

Yi Xiang Shi ◽

A Jun Wan

Keyword(s):

Functional Properties ◽

Chemical Method ◽

New Technologies ◽

Raw Materials ◽

Renewable Resource ◽

Extraction Methods ◽

Ecological Environment ◽

Research Development ◽

Environment Friendly ◽

At Home

Chitin/chitosan, a naturally renewable resource, have unique functional properties including biocompatibility, biodegradability, and non-toxicity, which have been widely applied in many fields, such as food, agriculture, medicine, materials, etc. Chemical method is commonly employed in extracting chitin/chitosan in China, but that requires significant amount of waste, and will seriously pollutes the ecological environment. Recently, studies in extracting chitin/chitosan using environment-friendly methods are substantially reported at home and abroad. The aim of this paper is to review the latest research development of extraction methods of chitin/chitosan from raw materials, providing helpful guidances for researchers in this field.

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Quality Control of Colostrum and Protein Calf Milk Replacers

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-1-188-195 ◽

2021 ◽

Vol 51 (1) ◽

pp. 188-195

Author(s):

Vladimir Kharitonov ◽

Vladimir Asafov ◽

Evgeniya Iskakova ◽

Nina Tankova ◽

Tatsiana Halavach ◽

...

Keyword(s):

Functional Properties ◽

Raw Materials ◽

Dairy Herd ◽

Quality Characteristics ◽

Starter Cultures ◽

Farm Animals ◽

Main Process ◽

Enzyme Preparations ◽

Enzymatic Regulation ◽

Milk Replacers

Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects. Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs. Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question. Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.

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Marine Gelatine from Rest Raw Materials

10.20944/preprints201810.0562.v1 ◽

2018 ◽

Author(s):

Ivan Milovanovic ◽

Maria Hayes

Keyword(s):

Functional Properties ◽

Raw Materials ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Film Forming ◽

Pre Treatment ◽

Polypeptide Chains ◽

Physical And Chemical ◽

By Products ◽

And Chemical Properties

In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are some challenges related to the use of fish gelatine including odour, colour, gelling and film forming properties as well as consistency in gelatine amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to mammalian sources, gelatines derived from fish show notable differences in physical and chemical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.

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