scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

2020 ◽  
Vol 1 ◽  
pp. 32-40
Author(s):  
Yuliya Myroshnyk ◽  
Viktor Dotsenko ◽  
Larisa Sharan ◽  
Vita Tsyrulnikova
Keyword(s):  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Food Ration ◽  
Product Technology ◽  
Fresh Products ◽  
Vegetable Raw Materials ◽  
Active Substances

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

scholarly journals Extracting Vitabiotic Pharmaceutical Substances from Berry Raw Materials: Optimization of Processes

2019 ◽  
Vol 48 (4) ◽  
pp. 121-130
Author(s):  
Марина Школьникова ◽  
Marina Shkol’nikova ◽  
Игорь Бакин ◽  
Igor Bakin ◽  
Анна Мустафина ◽  
...  
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Ultrasonic Processing ◽  
Active Components ◽  
Leading Role ◽  
Extractive Substances ◽  
New Processing ◽  
The Impact

The research features new processing methods of extraction of active antibacterial components from Siberian berries. The paper describes the content of biologically active agents and antibacterial dynamics in blackcurrant (Ribes nigrum L.) and common sea buckthorn (Hippophae rhamnoides L.) extracts. The study involved an analysis of the bactericidal biologically active agents in the extracts. The experiment revealed the main effect and synergism of the principal components, i.e. flavonoids, tannins, and vitamin C. It also established the leading role of the phenolic substances (flavonoids, tannins, phenolic acids, and glycosides) in the antibacterial influence on cultures of some kinds of pathogenic, potentially pathogenic, and unwanted microflora. The authors revealed some regularities of useful substances extraction in the conditions of ultrasonic processing. The optical density indicator of extracts during extraction helped to establish the optimum parameters of the process: mash ratio – 1:15; ultrasonic exposure frequency – 22 kHz. The experiment determined the mass fraction of extractive substances and active components, as well as the values of extraction coefficients of the berry raw material. Tannins and vitamin C were more extractable than flavonoids. The research also touched upon the impact of ultrasonic processing on the acceleration of extraction. When processing water-alcohol solutions of the raw material by ultrasonic irradiation with an intensity of 2 W/cm2 and a frequency of 22 kHz, the extraction duration fell from 300 to 15–20 minutes before the comparable values of balance concentrations of extractives were reached, in comparison with the control samples.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

scholarly journals Evaluation of the Biocompatibility of Cleaned Bovine Tendon in a Heterotopic Implantation Model

2021 ◽  
pp. 327-334
Author(s):  
Maksim Gurin ◽  
◽  
Aleksey Venediktov ◽  
Yuliya Glumskova ◽  
Kristina Korneeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Tween 80 ◽  
Biologically Active ◽  
Raw Material ◽  
Optimal Size ◽  
Active Components ◽  
Physical Treatment ◽  
Urgent Task ◽  
Ligament Prosthesis ◽  
Implantation Model

Damage to the tendon-ligamentous apparatus places serious limitations on a personʼs physical activity. Injuries are especially common in physically healthy people leading an active lifestyle, such as athletes. To treat such injuries in orthopaedics and traumatology, autoplastic operations are performed or prostheses made of synthetic or biological materials are installed. The known treatment methods, in spite of their effectiveness, have a number of serious drawbacks, which often limit their use. Therefore, the search for new approaches and materials for plastic ligaments is an urgent task. Today, biotissue prostheses are accumulating advantages over their synthetic counterparts. The most promising raw material for biological ligament prostheses, due to its availability in the required quantity and optimal size, is the flexor and extensor calf tendons. This paper aimed to develop a method for treating xenogenic tendon to manufacture ligament prostheses and assessing its biocompatibility in a heterotopic implantation model. To manufacture a ligament prosthesis, the raw material was subjected to mechanical cleaning and chemical-physical treatment, as well as treatment with supercritical carbon dioxide fluid with the addition of the nonionic surfactant Tween 80, which together contributed to effective decellularization and removal of other biologically active components, while maintaining the physical and mechanical parameters and natural fiberarchitectonics of native raw materials. The biocompatible properties of ligament prosthesis specimens made from the flexor and extensor calf tendons using this method were evaluated in a model of heterotopic implantation into the subcutaneous adipose tissue of rats. The results obtained confirm the promising use of this material, treated according to the proposed method, in clinical practice.

scholarly journals Scientific substantiation and the release of saponins from plant raw material for food and cosmetic cream technology

2018 ◽  
Vol 7 (2.13) ◽  
pp. 297
Author(s):  
Svetlana N. Butova ◽  
Vera A. Salnikova ◽  
Lyudmila A. Ivanova ◽  
Irina D. Schegoleva ◽  
Lyudmila A. Churmasova
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Scientific Work ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Secondary Products ◽  
Vegetable Raw Materials ◽  
Active Substances

The article presents the results of author scientific research dealing with the use of saponins, biologically active substances in food and cosmetics technology. The problems of their formation in plants, the chemical nature and the features are considered, biological and physico-chemical properties of saponins are studied. By their nature, saponins are divided into steroid and triterpene, differing by glycoside part of a molecule, thus, with different biological and chemical properties, but they are all capable to develop foam in aqueous solutions, and this feature is the origin of their name. The name originated from the word «Sapo», which means soap. It should be noted that at present saponins are not studied fully as other biologically active substances (BAS), although they are of interest and relevance. In the course of scientific work, about 20 species of saponin-containing plant material, both steroid and triterpene ones, were selected and analyzed for the determination of saponins. The selection of raw materials with the highest content was performed for their further use in cosmetics and as the surfactants in the production of emulsion food products. The following research methods were used in the work: qualitative reactions to the presence of saponins, foaming, saponin extraction, the release from dry aqueous extract of both steroid and triterpin ones. The method and the scheme of their release and precipitation are presented in the article.The work was carried out within the framework of the state assignment of FSBEI HE «Moscow State University of Food Production» No. 14.7404.2017/бч «Scientific and applied bases of application of traditional and nonconventional vegetable raw materials and secondary products of its processing (fruit and berry, grain, bean, oil, essential oil, herbs) in technology of specialized products of the food industry, cosmetology and pharmacy»  

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

BIOTECHNOLOGICAL FEATURES OF OBTAINING CO2 EXTRACTS FROM GRAIN AND NUT RAW MATERIALS

2019 ◽  
Author(s):  
А.М. МЕДВЕДЕВ ◽  
К.Ш. САКИБАЕВ
Keyword(s):  
Electromagnetic Field ◽  
Electromagnetic Waves ◽  
Raw Materials ◽  
Low Frequency ◽  
Extraction Process ◽  
Raw Material ◽  
Grape Seeds ◽  
Before And After ◽  
Extractive Substances ◽  
Vegetable Raw Materials

Разработана технология получения СО2экстрактов с повышенным выходом СО2экстрактивных веществ после предварительной обработки зернового и орехового сырья электромагнитным полем низкой частоты (ЭМП НЧ) 28,36 Гц. Растительное сырье семена амаранта, винограда, расторопши пятнистой, ростки пшеницы, арахис, миндаль, ядра фисташковых и ореха грецкого подвергли измельчению в крупку размером 2 3 мм для дальнейшей обработки на вальцевом станке (d 0,2 мм). Измельченное сырье помещали в радиопрозрачный короб и трижды подвергали воздействию ЭМП НЧ по 20 мин с перерывом по 30 мин. Обработанное электромагнитным полем сырье заключили в сетчатую кассету и загрузили внутрь СО2экстрактора, работающего в докритическом режиме при давлении 6,5 МПа и температуре 22С. Продолжительность процесса экстракции сырья, ч: орехового 4,0 зернового 2,5. Установлено увеличение выхода биокомпонентов в экстракт из орехов и зерна, подвергнутых воздействию электромагнитных волн, по сравнению с контрольными образцами без обработки ЭМП НЧ. Выход СО2экстрактивных веществ из сырья до обработки и после обработки ЭМП НЧ составил, : арахис 8,0 и 14,1 орех грецкий 10,2 и 16,3 семена амаранта 4,7 и 5,4 семена винограда 6,0 и 6,5 соответственно. Концентрация фенольных веществ в экстрактах повысилась на 15, витаминов С и Р на 6,2 и 7,0 соответственно. Применение электромагнитного излучения НЧ привело к сокращению продолжительности экстракции из зернового и орехового сырья в 1,2 раза. A technology has been developed for producing CO2 extracts with an increased yield of CO2 extractives after preliminary processing of grain and nut raw materials with a low frequency electromagnetic field (LF EMF) of 28,36 Hz. Vegetable raw materials amaranth seeds, grapes, milk thistle, wheat germ, peanuts, almonds, pistachio kernels and walnuts kernels were crushed into a grain size of 2 3 mm for further processing on a roller machine (d 0,2 mm). The crushed raw material was placed in a radiotransparent box and exposed to LF EMF three times for 20 min with a break of 30 min. The raw material processed by the electromagnetic field was enclosed in a mesh cassette and loaded inside a CO2 extractor operating in a subcritical mode at a pressure of 6,5 MPa and a temperature of 22C. The duration of the extraction process of raw materials, h: nut 4,0 grain 2,5. An increase in the yield of biocomponents in the extract from nuts and grains exposed to electromagnetic waves was established compared with the control samples without processing the LF EMF. The yield of СО2 extractive substances from the raw materials before and after the treatment of LF EMF was, : peanuts 8,0 and 14,1 walnut 10,2 and 16,3 amaranth seeds 4,7 and 5,4 grape seeds 6,0 and 6,5, respectively. The concentration of phenolic substances in the extracts increased by 15, vitamins C and P by 6,2 and 7,0, respectively. The use of electromagnetic radiation of low frequency led to a reduction in the duration of extraction from grain and nut raw materials by 1,2 times.

scholarly journals PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
M. Karputina ◽  
D. Khargeliia ◽  
I. Melnik
Keyword(s):  
Raw Materials ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Agricultural Crop ◽  
Perception Threshold ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Low Alcohol ◽  
By Products

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

scholarly journals The usage of niche seeds flour in cupcake production technology

2021 ◽  
pp. 94-100
Author(s):  
Nataliia Sova ◽  
Kristina Khudaiberdiieva ◽  
Nataliia Kovalenko ◽  
Ilona Mykhnenko
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Caloric Content ◽  
Organoleptic Evaluation ◽  
Important Place ◽  
Physicochemical Quality ◽  
Energy Value

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

scholarly journals Functional food products with components of secondary raw materials of juice production

2018 ◽  
Vol 80 (3) ◽  
pp. 134-139
Author(s):  
N. V. Droficheva ◽  
T. G. Prichko
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Additional Food ◽  
Secondary Raw Materials ◽  
Medical Quality ◽  
Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

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