scholarly journals Revealing the features of the formation of the properties of processed cheese with wild onions

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 73-81
Author(s):  
Mariam Alimardanova ◽  
Dinara Tlevlessova ◽  
Venera Bakiyeva ◽  
Zhandos Akpanov
Keyword(s):  
Viral Infections ◽  
Higher Plants ◽  
Raw Materials ◽  
Biological Properties ◽  
Secondary Immunodeficiency ◽  
Processed Cheese ◽  
Plant Raw Materials ◽  
Coronavirus Infection ◽  
Effect Of Oxygen ◽  
Positive Effect

Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercetin is most commonly found in plant flavonoids. Most studies have confirmed the following basic biological properties of quercetin: immunostimulating effect (increases the activity of phagocytes, T- and B-lymphocytes; increases the production of antibodies, reduces the manifestations of secondary immunodeficiency, the incidence of viral infections); oncoprotective effect due to a decrease in the damaging effect of oxygen radicals on the genetic apparatus; antioxidant protection; positive effect in cardiovascular diseases, etc. The cheapest, most bioavailable and frequently used plant raw materials are onions, which also contain bioflavonoids. The article explores the use of wild onions in the creation of functional processed cheese. In connection with the spread of coronavirus infection, it is necessary to strengthen the body's immunity with the help of nutrition. The experiments carried out have established the quantitative presence of flavonoids, vitamin K in processed cheese with wild onions. Inulin and saponins were found in the composition of wild onions, which also proves the advisability of using wild onions in food. The research results on the development of a technology for a new processed cheese and a method of adding wild onion filler in different variations: fresh and in the form of a powder are presented. It was found that fresh addition of Allium odorum imparts a sharp onion aroma, and when dried it imparts a slightly chalky aroma to the final product. The positive effect of the vegetable filler on the shelf life of processed cheese has been proven.

scholarly journals Biological properties of lactobacillus

2003 ◽  
Vol 2 (4) ◽  
pp. 50-58
Author(s):  
N. A. Glushanova
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Cholesterol Content ◽  
Biological Properties ◽  
Human Organism ◽  
Secondary Immunodeficiency ◽  
Antagonist Activity ◽  
Bioactive Substances ◽  
Causative Agents ◽  
Positive Effect

Lactobacillus are an important component of the human and animal resident microflora. Lactobacillus possess a pronounced antagonist activity with respect to pathogens and conditionally pathogens as well as to other kinds and even to lactobacillus strains. Lactobacillus have immunomodulatory and antineoplastic effects, decrease cholesterol content and synthesize vitamins and other bioactive substances. Along with the positive effect on the human health lactobacillus may be a reason of diseases of people with secondary immunodeficiency. L. casei sp. rhamnosus, L. plantarum, L. brevis, L. lactis, L. fermentum, L. acidophilus and L. salivarius have been registered as causative agents. Hyperlactacidemia syndrome of children during bowels colonization by L. fermentum and L. buchneri has been described. Some L. buchneri strains are able to synthesize histamine that may be a reason of food toxicosis. Lactobacillus strains used as probiotics for correction of resident microflora imbalance as well as in production of functional foods, should not possess the properties, negatively affecting a human organism.

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

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».

scholarly journals Potential raw materials for special use vegetable fatty composite mixtures

2019 ◽  
Vol 48 (2) ◽  
pp. 54-63
Author(s):  
Исмаил Исабаев ◽  
Ismail Isabayev ◽  
Тамара Атамуратова ◽  
Tamara Atamuratova
Keyword(s):  
Wheat Germ ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Optimum Proportion ◽  
Sunflower Oils ◽  
Bread Production ◽  
Positive Effect ◽  
Wheat Product

The article is devoted to the analysis of modern priorities in the sphere of food industry main branches development. The author identified the most promising of them, in particular, modification of socially significant food products (fats) by means of their combination with traditional and non-traditional plant raw materials having full fat oil and low-oil content as a source of physiologically functional nutrients. Chemical composition of raw materials has been studied to reveal the biological value and food safety. The efficiency of using wheat germ flour as an ingredient of vegetable fatty composite mixtures in bread production is established. The author suggested using composites that consist of germinated wheat product, animal fat, creamy melted butter, palm, soybean and sunflower oils which have balanced fatty acids content. The author justified the relevance of heat treatment of composite mixtures having wheat germ flour content up to 30.0% of the mixture mass at 40–50 °C, more than 30% – up to 70°C during 10–15 min. That will help increase its microbiological purity, reduce the enzymatic action of germ lipase, protease and lipoxygenase, extend the mixtures shelf life up to 45 days. Optimum proportion of wheat germ flour should not exceed 70.0% of the raw material mixtures weight. It was demonstrated that 30,0 to 50,0% of solid fats can be replaced with vegetable oils. There was a positive effect of the developed composites in the amount of up to 5.0% to the quantity of flour according to the recipe on the quality of bread produced from the 1st grade wheat flour.

Development of a Tonic Drink Based on Plant Raw Materials «Inka Jungle» for Athletes

2021 ◽  
pp. 38-43
Author(s):  
Сергей Александрович Иванов ◽  
Валерий Соломонович Штерман ◽  
Сергей Валерьевич Штерман ◽  
Михаил Юрьевич Сидоренко ◽  
Юрий Ильич Сидоренко
Keyword(s):  
Raw Materials ◽  
Recovery Process ◽  
Biological Properties ◽  
The Body ◽  
Biologically Active ◽  
Active Components ◽  
Plant Raw Materials ◽  
Strong Winds ◽  
Intense Solar Radiation ◽  
Functional Components

Одно из перспективных направлений в создании спортивных напитков заключается во включении в их состав биологически активных компонентов растений, произрастающих в экстремальных условиях вегетации. В настоящей работе на их основе была разработана рецептура спортивного напитка, характеризующегося высокими тонизирующими свойствами («Inka Jungle»). В качестве одного из функциональных компонентов напитка использовали экстракт корнеплодов маки перуанской, произрастающей на высокогорных плато Боливии, Перу и северо-запада Аргентины на высоте 3500-4500 м над уровнем моря в условиях резких перепадов температур, интенсивной солнечной радиации и сильных ветров. Совокупность этих условий наделяет данное растение уникальными биологическими свойствами. При потреблении маки перуанской усиливаются и стабилизуются процессы возбуждения в центральной нервной системе, и как результат - «просыпается» жизненная активность человека, улучшается настроение, повышаются работоспособность, а также физическая и умственная выносливость. В качестве другого функционального компонента в состав напитка «Inka Jungle» включен экстракт кустарника Тёрнеры раскидистой или дамианы, зона произрастания которого - Южная и Центральная Америка и страны Карибского бассейна. Установлено, что прием экстракта листьев дамианы снимает нервозность, дает энергию при наступлении физической усталости, возникающей, например, после интенсивных тренировок и соревнований, повышает общий тонус организма. В состав напитка «Inka Jungle» в качестве функциональных компонентов включены также аминокислоты группы BCAA - лейцин, изолейцин, валин и L-карнитин, а также вспомогательные компоненты, формирующие его необходимые потребительские характеристики - загуститель (камедь ксантановая), регулятор кислотности (лимонная кислота), пищевой ароматизатор («гранат-клубника»), пищевой краситель («кармин») и консервант (сорбиновая кислота). Наличие в составе напитка «Inka Jungle» ряда жизненно важных компонентов позволяет при его приеме существенно увеличить интенсивность тренировок спортсменов, повысить их эффективность, обеспечить психоэмоциональную устойчивость атлетов, достичь эффективной защиты их организма от свободных радикалов и ускорить процесс восстановления после перенесенных интенсивных физических и психологических нагрузок. A promising direction in the development of sports drinks is the inclusion in their composition of biologically active components of plants growing in extreme vegetation conditions. The aim of this work was to create on their basis a sports drink characterized by high tonic properties («Inka Jungle»). As one of the functional components of the drink, was used an extract of the root vegetables of Peruvian maca, which grows on the high plateaus of Bolivia, Peru and northwestern Argentina at an altitude of 3500-4500 meters above sea level in conditions of sharp temperature changes, intense solar radiation and strong winds. The combination of these conditions endows this plant with unique biological properties. Consuming Peruvian maka intensifies and stabilizes the processes of excitation in the central nervous system, and as a result, a person's vital activity «wakes up», his mood improves, his working capacity rises, and his physical and mental endurance increases. As another functional component of the «Inka Jungle» drink, it contains an extract of Turner shrub or damiana, which grows in South and Central America and the Caribbean. It was found that damiana leaf extract relieves nervousness, gives energy when physical fatigue occurs, for example, after intense training and competition, and increases the overall potential of the body. The composition of the «Inka Jungle» drink as functional components also includes amino acids of the BCAA group - leucine, isoleucine, valine and L-carnitine, as well as auxiliary components that form its necessary consumer characteristics - a thickener (xanthan gum), an acidity regulator (citric acid), food flavoring («pomegranate-strawberry») and food coloring («carmine») and preservative (sorbic acid). The presence in the composition of the drink «Inka Jungle» of a number of vital components allows, when taken, to significantly increase the intensity of training of athletes, to increase their efficiency, to ensure their psycho-emotional stability, to achieve effective protection of their body from free radicals and to accelerate the recovery process after suffering intense physical and psychological stress.

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

PROGRESS OF RESEARCH IN NUTRITIONAL THERAPY FOR NEW CORONAVIRUS INFECTION (NARRATIVE REVIEW)

2020 ◽  
Vol 7 (11) ◽  
pp. 7-19
Keyword(s):  
Theoretical Study ◽  
Animal Experiments ◽  
Nutrient Status ◽  
Nutritional Therapy ◽  
Review Of The Literature ◽  
Global Concern ◽  
Coronavirus Infection ◽  
Spread Of Infection ◽  
Development Methods ◽  
Positive Effect

Objective: In this review, we highlight the importance of an optimal nutrient status to strengthen the immune system during the COVID-19 crisis, focusing on the most relevant constituents that reduce inflammation and Provide a holistic perspective nutritional therapy the new coronavirus (covid-19) to assist researchers and improving areas for future response plans to deal with these diseases, and to provide a summary of the nutrients that help stop their development. Methods: This is a theoretical study conducted through a comprehensive review of the literature and research in the research engines (PubMed), (Read) and (ELSEVIER) and other new studies published in Chinese; we obtained information nutritional treatment who contributed to increasing the immunity of patients, due to the lack of treatment for this disease. Results: Until now no effective drug for the treatment of new coronavirus, pneumonia (covid-19) has been found. The development of vaccines is still in animal experiments. Recommendations and measures to control the spread of infection and nutritional therapy are still the only way to prevent the spread of covid-19 virus. Because, People relied only on treatments that were effective on previous viruses, for example those that have been used during the SARS and MERS epidemics. Discussion: The Covid-19 virus remains a global concern and more research is needed to control it. In addition, people need to know the nutrition ingredients that have a positive effect on increasing the immunity of the human body.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

On the diagnostics of Adonis L. species (Ranunculaceae) of the Russian flora

2020 ◽  
pp. 3-14
Author(s):  
Aleksandr Luferov
Keyword(s):  
Raw Materials ◽  
Natural Populations ◽  
Structural Features ◽  
Biologically Active ◽  
Scientific Medicine ◽  
Diagnostic Features ◽  
Plant Raw Materials ◽  
Similar Chemical ◽  
Chemical Studies ◽  
Alternative Sources

The article provides brief information about cardiotonic, sedative, cytostatic, diuretic, and antibacterial effects of biologically active compounds of Adonis L. (Ranunculaceae) species. Chemical studies allowed to identify the cardiac glycosides, or cardenolides: or cardenolides: adontoxin, adonitol, adonitoxigenin, acetyldigitoxin and others. In scientific medicine, it is currently allowed to use Adonis vernalis L. Other types of Adonis have a similar chemical composition and are offered as substitutes for this official species, for example, Adonis apennina L. Many Adonis species have limited natural resources, and in some regions are rare, requiring conservation of their natural populations. The search for alternative sources of medicinal plant raw materials, based on this, is relevant. The experimental part of our research was carried out using the morphological and geographical method with the involvement of information on ecology and phenology. For the first time summarizes the diagnostic features of Adonis flora of Russian flora. Previously unknown structural features (shape and size of anthers) were identified that characterize the subgenera Adonanthe and Adonis. Taxonomic study of the genus Adonis of the Russian flora allowed us to determine its species composition, clarify its systematic affiliation, and nomenclature synonyms. 9 species were identified. Of these, 6 are perennials belonging to the subgenus Adonanthe, section Consiligo, which includes 2 subsections: Amurenses (2 species) and Vernales, which is differentiated into 2 rows: Apenninae (2 species) and Vernales (2 species). Subgenus Adonis is represented by 2 sections: Adonis (1 species) and Lophocarpa with sections Aestivales (1 species) and Dentatae (1 species). For all the considered species and varieties, the main distribution areas are given. A key has been compiled to determine the wild Adonis species distributed in Russia.

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