Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them

This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.

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Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

EUREKA Life Sciences ◽

10.21303/2504-5695.2021.001877 ◽

2021 ◽

pp. 46-52

Author(s):

Viktoriya Pogarskaya ◽

Olga Yurieva ◽

Aleksey Pogarskiy ◽

Kateryna Balabai ◽

Nadiya Maksymova

Keyword(s):

Amino Acids ◽

Raw Materials ◽

Enzymatic Catalysis ◽

Bound State ◽

Biologically Active ◽

Mechanical Destruction ◽

Biological Potential ◽

Quick Freezing ◽

Complete Protein ◽

New Generation

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form. A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form. The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability. The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

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Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽

10.29141/2500-1922-2020-5-4-5 ◽

2020 ◽

Vol 5 (4) ◽

pp. 33-37

Author(s):

Vladislav Tiunov ◽

Olga Chugunova ◽

Aleksandr Arisov

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Food Products ◽

Biologically Active ◽

Optimal Dosage ◽

Soya Flour ◽

Complete Replacement ◽

Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-3-105-114 ◽

2019 ◽

Vol 48 (3) ◽

pp. 105-114 ◽

Cited By ~ 1

Author(s):

Станислав Смирнов ◽

Stanislav Smirnov ◽

Олия Фазуллина ◽

Oliya Fazullina

Keyword(s):

Dietary Supplements ◽

Raw Materials ◽

Import Substitution ◽

Food Additives ◽

Experimental Studies ◽

Scientific Data ◽

Biologically Active ◽

Natural Food ◽

Plant Materials ◽

Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

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

Food Science and Technology ◽

10.15673/fst.v13i4.1566 ◽

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.

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

EUREKA Life Sciences ◽

10.21303/2504-5695.2020.001543 ◽

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

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Development of Fish Products Technology with Using Food Supplements from Fish Remaining Feedstock

KnE Life Sciences ◽

10.18502/kls.v5i1.6055 ◽

2020 ◽

Author(s):

Inna Brazhnaia ◽

Alina Tifanyuk ◽

Olga Kulik ◽

Svetlana Sudak

Keyword(s):

Mathematical Modeling ◽

Raw Materials ◽

Food Additives ◽

Biologically Active ◽

Fish Products ◽

Blue Whiting ◽

Daily Diet ◽

City Population ◽

Mineral Components ◽

Survey Results

The article describes the technology for the production of chopped fish products from blue whiting with the use of food additives from secondary fish raw materials. The sociological survey results and analysis of Murmansk city population nutritional structure are presented and the main factors that affect the choice of fortified foods are identified. The basic formulation of chopped fish products with the introduction of biologically active mineral components is developed and its optimization is carried out by computer simulation. To search close to optimal for a mineral composition that, taking into account the high organoleptic and rheological characteristics, a high orthogonal rototable by mathematical modeling method. The results were processed Datafit 9.0 computer program by generally accepted statistical methods. The experimental results of the chemical composition of chopped fish products and their caloric value are presented. As a result of the studies, a technological scheme and recipe for chopped fish products from Northern Basin underutilized raw materials such as blue whiting with the secondary fish raw materials additives was developed. Experimentally was obtained, that the using a cutlet portion with the 15% addition from its net weight exceeds the daily share of calcium intake, which is unacceptable due to the presence of other food products containing it in the consumers daily diet. The previously developed optimization recipe for chopped blue whiting products with the fish bones flour addition based on organoleptic and structural-mechanical indicators obtained by mathematical modeling methods allowed us to establish the optimal ratio of the introduced components.

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QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

Innovations and Food Safety ◽

10.31677/2072-6724-2021-32-2-7-14 ◽

2021 ◽

pp. 7-14

Author(s):

O. M. Burmistrova ◽

E. A. Burmistrov ◽

N. L. Naumova

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Food Additives ◽

Sea Buckthorn ◽

Biologically Active ◽

Raw Material ◽

Test Material ◽

Plant Raw Materials ◽

Organoleptic Characteristics ◽

Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

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Optimization of the process of mixing liquid-phase heterogeneous products

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-1-204-210 ◽

2021 ◽

Vol 83 (1) ◽

pp. 204-210

Author(s):

L. E. Glagoleva ◽

N. P. Zatsepilina ◽

M. V. Kopylov ◽

S. O. Rodionov

Keyword(s):

Software Package ◽

Raw Materials ◽

Food Additives ◽

Whey Proteins ◽

Experimental Studies ◽

Good Health ◽

The Body ◽

Biologically Active ◽

Raw Material ◽

And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

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Development of a method for producing a healthy drink based on fermented beet juice

Technology audit and production reserves ◽

10.15587/2706-5448.2021.242180 ◽

2021 ◽

Vol 5 (3(61)) ◽

pp. 33-35

Author(s):

Natalia Stetsenko ◽

Iryna Goyko

Keyword(s):

Raw Materials ◽

Sugar Content ◽

Antioxidant Properties ◽

Biologically Active ◽

Raw Material ◽

Root Extract ◽

Ginger Extract ◽

Plant Materials ◽

Analysis And Synthesis ◽

Health Products

The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system.

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JUSTIFICATION OF RATIONAL PARAMETERS OF HYDROLYSIS OF COLLAGEN-CONTAINING HIGHLY MINERALIZED SMOKED FISH RAW

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.12 ◽

2019 ◽

Author(s):

О.Я. МЕЗЕНОВА ◽

Л.С. БАЙДАЛИНОВА ◽

В.В. ВОЛКОВ ◽

С.В. АГАФОНОВА ◽

Н.Ю. МЕЗЕНОВА ◽

...

Keyword(s):

Protein Extraction ◽

Raw Materials ◽

Protein Hydrolysate ◽

Food Additives ◽

Biologically Active ◽

Raw Material ◽

Mixing Rate ◽

Smoked Fish ◽

Preliminary Separation ◽

Hydrolysis Of

Обоснована гидролизная высокотемпературная переработка вторичного копченого рыбного сырья, позволяющая глубоко деструктировать рыбную массу. С целью установления рациональных значений варьировали показатели основных параметров гидролиза: температуру сырья, температуру в рубашке автоклава, продолжительность термогидролиза, скорость перемешивания сырья. Были исследованы процессы: с предварительным ферментированием протеолитическим ферментом алкалазой (0,25 к массе системы) и без него, с предварительным удалением жира из рыбной массы и без обезжиривания. Для проведения исследований вторичное сырье шпротного производства головы копченой кильки жирностью 13,8 14,5 18,8 и 24,5 после измельчения смешивали с водой в соотношении 1 : 1 и автоклавировали под давлением 0,150,2 кгс/см2. В экспериментах с предварительным отделением жира копченое сырье смешивали с водой температурой 80С, выдерживали при этой температуре, после чего смесь центрифугировали и из нее декантированием извлекали жир. Установлено, что рациональным способом гидролиза копченого коллагенсодержащего высокоминерализованного рыбного сырья при получении пищевых добавок является комбинированный способ, предусматривающий предварительное отделение жира и предварительное ферментирование алкалазой, с последующим термогидролизом в автоклаве при температуре 130С в течение 60 мин при скорости вращения мешалки 50 об/мин. Выход сублимированного протеинового гидролизата составляет 8,7 при содержании в нем, : протеина 82,7 жира 2,0 минеральных веществ 0,6. Степень экстракции белка в гидролизат составляет 48,0 от его первоначального содержания в сырье. Выход осадочной фракции белковоминеральножирового продукта составляет 35,7 при содержании в нем, : протеина 54,5 жира 18,1 минеральных веществ 23,6. Степень извлечения белка (высокомолекулярных нерастворимых коллагеновых волокон) в осадочную фракцию составляет 45,3. Полученные фракции в сухом (протеиновая) и жидком (белковожировая и жировая) состоянии апробированы в качестве пищевых добавок в составе рецептур капсулированных биологически активных добавок к пище, соусов, закусочных снеков, рыбных пресервов и консервов, шпротного паштета. Hydrolytic hightemperature processing of secondary smoked fish raw materials, which allows to deeply destruct the fish mass, is justified. Indicators of the main parameters of hydrolysis the temperature of the raw material, the temperature in the shirt of the autoclave, the duration of thermal hydrolysis, the mixing rate of raw materials were varied with the aim of establishing rational values. Processes with prefermentation with proteolytic enzyme alcalise (0,25 to the weight of the system) and without him, with preliminary removal of fat from the fish mass and without degreasing were investigated. For research, secondary raw materials of sprat production smoked sprat heads with a fat content of 13,8 14,5 18,8 and 24,5 after grinding were mixed with water in a ratio of 1 : 1 and autoclaved under a pressure of 0,150,2 kgf/cm2. In experiments with the preliminary separation of fat smoked raw material is mixed with water at a temperature of 80C, kept at this temperature, after which the mixture is centrifuged and the fat is extracted from it by decanting. It is established that the rational method of hydrolysis of smoked collagencontaining highly mineralized fish raw materials in the preparation of food additives is a combined method, providing for the preliminary separation of fat and preliminary fermentation with alcalase, followed by thermohydrolysis in an autoclave at a temperature of 130C for 60 min at a speed of rotation of the stirrer 50 rpm. The yield of freezedried protein hydrolysate is 8,7 with the content therein, : protein 82,7 fat 2,0 minerals 0,6. The degree of protein extraction in the hydrolysate is 48,0 of its initial content in the raw material. The yield of the sedimentary fraction of the proteinmineralfat product is 35,7 with the content in it, : protein 54,5 fat 18,1 minerals 23,6. The degree of protein extraction (highmolecular insoluble collagen fibers) in the sedimentary fraction is 45,3. The obtained fractions in the dry (protein) and liquid (fat) state were tested as food additives in the formulations of encapsulated biologically active food additives, sauces, snacks, fish preserves and canned food, sprat paste.

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