Intermediate food products of plant origin

1999 ◽  
Keyword(s):  
Food Products ◽  
Plant Origin

Study of the Presence of Lead in a Series of Foods of Plant Origin

2018 ◽  
Vol 69 (5) ◽  
pp. 1223-1225
Author(s):  
Mihai Apostu ◽  
Gladiola Tantaru ◽  
Madalina Vieriu ◽  
Nela Bibire ◽  
Alina Diana Panainte
Keyword(s):  
High Resolution ◽  
Atomic Absorption ◽  
Wheat Flour ◽  
Quantitative Method ◽  
Food Products ◽  
Soil Types ◽  
Plant Origin ◽  
Corn Flour ◽  
Continuum Source ◽  
Commission Regulation

The objective of the study was to evaluate the presence of lead in several food products of plant origin. An atomic absorption spectroscopic quantitative method for the analysis of Pb+2 was developed and validated using an Analytik Jena ContrAA 300 apparatus equipped with an air-acetylene flame and a high-resolution continuum source. The analyzed food products were wheat, wheat flour, onions, corn, corn flour, carrots, beans, potatoes and cabbage grown in three geographical areas, on three soil types. The results obtained were in line with the limits laid down in Commission Regulation (EC) No 1881/2006 - Consolidated acts as far as the maximum admissible level of Pb+2 in foods.

Mutagens in food products of plant origin

1983 ◽  
Vol 113 (3-4) ◽  
pp. 313
Author(s):  
J.C.M. Van der Hoeven ◽  
W.J. Lagerweij ◽  
C.A.J.M. Meeuwissen ◽  
P.C.M. Hauwert ◽  
A.G.J. Voragen ◽  
...  
Keyword(s):  
Food Products ◽  
Plant Origin

scholarly journals Exogenic sources of vitamin-like substances and prospects for using yest in production of food products of special composition

2020 ◽  
Vol 63 (8) ◽  
pp. 110-117
Author(s):  
Galina V. Omelchenko ◽  
Keyword(s):  
Information Sources ◽  
Food Products ◽  
The Body ◽  
Plant Origin ◽  
Vital Activity ◽  
Biochemical Processes ◽  
Yeast Cultures ◽  
Useful Components ◽  
Depth Analysis

The first half of the 20th century is characterized by discoveries in the field of biochemistry. During this period, the active substances necessary for the development of the body and maintaining homeostasis were first studied. After a long study of vitamins, scientists discovered a number of substances that have properties similar to vitamins, later they were called "vitamin-like substances". The mechanisms of regulation of the body's vital activity are always based on the course of special biochemical reactions, including with the participation of vitamin-like substances, which, unlike vitamins, can be synthesized by the body itself endogenously and come from exogenous sources (inside with food or in laboratory/industrial conditions). There is a need to maintain their balance through food intake. The article examines the role of vitamin-like substances of plant origin in the processes of vital activity of the organism, ensuring the implementation of specific tasks in the system of organs, cells and tissues. Due to the low quality of modern products, the concentration of useful components in their composition is reduced. Therefore, many people currently do not receive additional vitamin-like compounds and vitamin supplements are necessary to replenish them. The latter, due to the intense rhythm of life, people may forget to use or take irregularly. Therefore, the urgency of enriching the composition of familiar food products, in particular by means of yeast cultures, which are able to accumulate useful components in themselves, depending on the substrates consumed, has increased. The aim of this work is to study the possibilities of using yeast cultures to enrich the composition of familiar food products with vitamin-like substances from plant sources. Materials and methods. The article analyzes the possibilities of enriching familiar non-alcoholic food products by cultivating yeast cultures on substrates of plant origin. The role of vitamin-like substances in the biochemical processes of the body in comparison with the biologically active fermentative of yeast has been determined. To perform a systemic in-depth analysis, a synergistic principle was used to study the effect of the vitomin-like substances used on biochemical processes, that is, an analysis was carried out by studying the self-organization of the functional systems of the body without taking into account data on specialized pharmaceutical therapy. The research was carried out on the basis of the relevant Russian and English language information sources. Results. To achieve this goal, the reasons for the need and indispensability of vitamin-like substances in the biological processes of the body were initially considered, their classification and dosage were briefly characterized. Further, the methods of enriching food products by means of yeast cultures are studied in detail and the influence of each compound or group found in information sources on the biochemical processes in the body is considered. The possibilities of using yeast as a source of vitamin-like substances and for carrying out the fermentation of plant objects for enriching food products and non-alcoholic beverages with special components are considered separately. The composition and benefits of the active fermentative of yeast have been investigated, it has been established that the composition of the vitamin-like substances of the final product has not been sufficiently studied. It was revealed that successful attempts are being made to use Saccharomyces cerevisiae for the formation of food products enriched with bioflavonoids with antioxidant properties.

STUDY OF THE ANTIOXIDANT PROPERTIES OF PLANT EXTRACTS USING THE DPPH METHOD

2021 ◽  
Vol 22 (4) ◽  
pp. 22-30
Author(s):  
A.N. Nikiforova ◽  
◽  
A.V. Samoilov ◽  
Yu.V. Nikolaeva ◽  
E.M. Fedorova ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Food Products ◽  
Scientific Work ◽  
Grape Seed ◽  
Plant Origin ◽  
Dpph Method ◽  
Series Of Experiments ◽  
Active Substances

In modern food products, food additives of natural origin are increasingly used. The search for ef-fective antioxidants of plant origin is a widely studied topic at the present time. The study of this issue makes it possible to introduce the latest solutions in the fight against lipid oxidation in food products. The aim of this scientific work was to evaluate the radical-binding capacity of plant ex-tracts with different contents of active substances. As a result of a series of experiments using the DPPH method, the antioxidant properties of 14 samples were investigated. It was found that the greatest antioxidant activity among the tested extracts is possessed by extracts of green tea, apple, grape seed, sorghum. The rest of the samples are moderately active.

The use of natural antioxidants in food products of plant origin

2001 ◽  
pp. 355-372 ◽  
Author(s):  
Jan Pokorný ◽  
Ludmila Trojáková ◽  
Mária Takácsová
Keyword(s):  
Natural Antioxidants ◽  
Food Products ◽  
Plant Origin

scholarly journals Contamination of some Plant Origin Food Products with Polycyclic Aromatic Hydrocarbons

2013 ◽  
Vol 70 (2) ◽  
pp. 383-386
Author(s):  
Nicoleta MUNTEAN ◽  
Edward MUNTEAN ◽  
Marcel DUDA
Keyword(s):  
Food Products ◽  
Array Detector ◽  
Diode Array ◽  
Plant Origin ◽  
Maize Flour ◽  
Diode Array Detector ◽  
Degree Of Contamination ◽  
Fluorescence Detector ◽  
Pumping System ◽  
Polycyclic Aromatic

Polycyclic  aromatic  hydrocarbons  (PAHs)  are  organic  compounds primarily  formed  by incomplete combustion of organic matter, widely distributed in the environment. The major aim of this research is to establish the degree of contamination of several plant origin food products available on the  market  with  PAHs. 15  from  the  16  Environmental  Protection  Agency  priority  PAHs  were assessed: naphthalene,  acenaphtene,  fluorene,  phenanthrene,  anthracene,  fluoranthene,  pyrene, benz(a)anthracene,  chrysene,  benzo(b)fluoranthene,  benzo(k)fluoranthene,  benzo(a)pyrene, dibenzo(a,h)  anthracene,  benzo(g,h,i)perylene  and  indeno(1,2,3-c,d)pyrene. Samples  were  collected randomly from commercially available wheat flour, maize flour, wheat semolina, coffee, dried plums, dried  apricots,  raisins  and  dates,  all  of  these  being  obtained  from  the  local  supermarkets  from  Cluj Napoca.  High  performance liquid  chromatographic  analysis  was  achieved  using  an  Agilent  1100 system consisting in a solvent degasser, a quaternary pumping system, an autosampler, a column oven, a diode-array detector and a fluorescence detector. Separations were accomplished using an Envirosep PP  column  with  acetonitrile:water  as  mobile  phase  (45:55  v/v). The  average  total  PAHs’  content ranged from 0.94 g/ kg in dried plums to 28.12 g/ kg in coffee, for the other studied products being in  the  range  1.42 -  5.34 g/  kg;  phenantrene,  fluoranthene  and  benz(a)anthracene  were  the  major PAHs,  their  maximum  concentration  being  recorded  in  coffee The  results  obtained  revealed  a moderate  contamination  of  the  studied  food  products;  these  can  be  useful  in  studies  for  establishing the human exposure to PAHs.

The use of natural antioxidants in food products of plant origin

2001 ◽  
Author(s):  
Jan Pokorný ◽  
Ludmila Trojáková ◽  
Mária Takácsová
Keyword(s):  
Natural Antioxidants ◽  
Food Products ◽  
Plant Origin

About the use of an iodine-containing vegetable ingredient in food products

2021 ◽  
pp. 12-14
Author(s):  
Елена Сергеевна Симоненко ◽  
Сергей Владимирович Симоненко ◽  
Александр Юрьевич Золотин ◽  
Маргарита Сергеевна Копытко ◽  
Любовь Карповна Пацюк
Keyword(s):  
Technological Process ◽  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Plant Origin ◽  
Technical Documentation ◽  
Critical Approach ◽  
Natural Form ◽  
Dry Extract ◽  
Active Substances

Перспективным направлением разработки пищевых продуктов, в том числе продуктов для детского питания, является использование в их составе природных ингредиентов растительного происхождения. Критический подход к подбору таких ингредиентов позволяет повысить ценность пищевого продукта, с одной стороны, за счет использования биологически активных веществ в их естественной форме, с другой - за счет существенного улучшения органолептических кондиций продукта. Проведенные исследования химического состава плодов фейхоа показали привлекательность их использования в качестве ингредиента растительного происхождения, который может позиционироваться как «источник органического йода», относящегося к дефицитным микроэлементам. Определены этапы и параметры технологического процесса получения компонента растительного происхождения - сухого экстракта плодов фейхоа. Разработана нормативная документация на сухой экстракт плодов фейхоа. Проведены исследования рецептур продуктов с компонентами растительного происхождения. Определены этапы и параметры технологического процесса производства продуктов с компонентами растительного происхождения. Разработан проект технологического регламента производства продуктов с растительными компонентами. Разрабатываемый продукт позиционируется как источник природной формы йода. Согласно технологической схеме выработки продукта, потери биологически активных веществ наиболее вероятны на стадии пастеризации, в связи с чем проведены исследования потерь биологически активных веществ, находящихся в составе экстрактов фейхоа, в процессе тепловой обработки. A promising area of development of food products, including products for baby food, is the use of natural ingredients of plant origin in their composition. A critical approach to the selection of such ingredients allows to increase the value of the food product, on the one hand, due to the use of biologically active substances in their natural form, on the other, due to a significant improvement in the organoleptic conditions of the product. Studies of the chemical composition of feijoa fruits have shown the attractiveness of their use as an ingredient of plant origin, which can be positioned as a «source of organic iodine» belonging to deficient micronutrients. Stages and parameters of technological process of obtaining component of plant origin - dry extract of feijoa fruits are determined. Regulatory and technical documentation for feijoa fruit dry extract has been developed. The preparations of products with components of vegetable origin were investigated. Stages and parameters of technological process of production of products with components of plant origin are defined. A draft technological regulation for the production of products with plant components has been developed. The product being developed is positioned as a source of natural iodine. According to the process scheme of the product production, losses of biologically active substances are most likely at the pasteurization stage, in connection with which studies of losses of biologically active substances in the composition of feijoa extracts during heat treatment were carried out.

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