scholarly journals STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
O. Benderska ◽  
А. Bessarab ◽  
V. Shutyuk
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
Current Trend ◽  
The Body ◽  
Biologically Active ◽  
Food Powders ◽  
Preservation Technology ◽  
National University ◽  
Vegetable Raw Materials ◽  
New Generation

Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol) and can be used successfully in the manufacture of tomato sauces with functional properties.

scholarly journals RESEARCH OF HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF COLLOID CAPILLARY-POROUS MATERIALS

2020 ◽  
Author(s):  
Kateryna Slobodianiuk ◽  
◽  
Kateryna Samoilenko ◽  
Keyword(s):  
Mass Transfer ◽  
Porous Materials ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Biochemical Properties ◽  
The Body ◽  
Biologically Active ◽  
Convective Drying ◽  
Drying Process ◽  
Vegetable Raw Materials

The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.

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

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.

DESTRUCTION OF CARBOHYDRATES IN THE PROCESS OF DIRECTED FERMENTATION OF PROTEIN CABBAGE WITH A CHANGED CARBOHYDRATE COMPONENT OF THE ENVIRONMENT

2021 ◽  
Author(s):  
В.В. КОНДРАТЕНКО ◽  
Н.Е. ПОСОКИНА ◽  
А.И. ЗАХАРОВА ◽  
М.В. ТРИШКАНЕВА
Keyword(s):  
Lactic Acid ◽  
Food Production ◽  
Raw Materials ◽  
Cost Effective ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Main Stage ◽  
White Cabbage ◽  
Vegetable Raw Materials

Польза для здоровья от ферментированных функциональных продуктов выражается непосредственно, через взаимодействие живых микроорганизмов, поступивших в организм вместе с пищевыми продуктами или с биологически активными добавками (пробиотический эффект), или косвенно, в результате потребления микробных метаболитов, синтезируемых в процессе ферментирования (биогенный эффект). Целый ряд исследований посвящен потенциалу процесса ферментирования для создания экономически эффективного производства пищевых продуктов с новыми функциональными и потребительскими свойствами. Присутствие в составе субстрата достаточного количества нутриентов (преимущественно сахаров) играет решающую роль в развитии молочнокислых микроорганизмов в процессе ферментирования. В этой связи были исследованы динамики концентрации глюкозы и фруктозы в результате направленной углеводной корректировки субстрата, приготовленного из белокочанной капусты сорта Парус. Установлено, что оптимальным, с точки зрения деструкции сахаров, является консорциум молочнокислых микроорганизмов видов L. casei и L. plantarum. Экспериментально установлено, что только этот консорциум удовлетворяет условие устойчивого синергизма между входящими в него видами микроорганизмов во время основного этапа ферментирования при условии углеводной корректировки сырья. Процесс углеводной корректировки целесообразно использовать при разработке технологии направленной ферментации овощного сырья. The health benefits of fermented functional products are expressed directly, through the interaction of living microorganisms that have entered the body together with food or biologically active additives (probiotic effect), or indirectly, as a result of consumption of microbial metabolites synthesized during fermentation (biogenic effect). A number of studies are devoted to the potential of the fermentation process to create cost-effective food production with new functional and consumer properties. The presence of a sufficient amount of nutrients (mainly sugars) in the substrate plays a crucial role in the development of lactic acid microorganisms during fermentation. In this regard, the dynamics of glucose and fructose concentrations were investigated as a result of directed carbohydrate adjustment of the substrate prepared from white cabbage of the Parus variety. It has been established that the consortium of lactic acid microorganisms of the species L. casei and L. plantarum is optimal from the point of view of the destruction of sugars. It has been experimentally established that only this consortium satisfies the condition of stable synergy between the species of microorganisms included in it during the main stage of fermentation, subject to carbohydrate adjustment of raw materials. It is advisable to use the process of carbohydrate correction in the development of technology for directed fermentation of vegetable raw materials.

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

scholarly journals Cryogenic technologies in biology and medicine

2020 ◽  
Vol 2020 (2b) ◽  
pp. 129-134
Author(s):  
O.I. Ossetsky ◽  
◽  
O.S. Snurnikov ◽  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Raw Materials ◽  
Biologically Active ◽  
Whole Body ◽  
Active Ingredients ◽  
Lipid Fractions ◽  
The World ◽  
New Generation

Cryogenic technologies in biology and medicine Current tendencies of the development of cryogenic technologies in the world practice and in Ukraine have been comparatively analyzed. A special attention has been paid to cryotechnologies in biology and medicine. The features of deriving the biologically active ingredients of natural raw materials by means of cryosublimation fractionation and extraction of lipid fractions with liquefied refrigerants, as well as perspectives of their application when obtaining the products of new generation in pharmacy, cosmetics, food industry have been considered. There were discussed the possibilities of human whole body extreme cryotherapy. Main aspects of its usage in practical public health have been considered.

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

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

scholarly journals Hypericum Perforatum Grass: Chemical Composition, Properties, Use

2021 ◽  
pp. 57-63
Author(s):  
И.Ю. Постраш
Keyword(s):  
Chemical Composition ◽  
Hypericum Perforatum ◽  
Raw Materials ◽  
Extraction Process ◽  
Pharmaceutical Products ◽  
The Body ◽  
Biologically Active ◽  
Quantitative Relation ◽  
Resource Saving ◽  
Two Phase

Трава зверобоя является ценным лекарственным растением, так как содержит большое число разнообразных биологически активных соединений, важнейшими из которых являются флавоноиды (1,5–5%), нафтодиантроны, дубильные вещества (10–13%), эфирное масло (0,1–0,33%) и др. Препараты, содержащие зверобой, комплексно воздействуют на организм, они оказывают противовоспалительное, антимикробное, антидепрессивное, противовирусное, кровоостанавливающее действие. Трава зверобоя применяется в виде чаёв, отваров, водных настоев, спиртовых и масляных настоек, мазей, сухих экстрактов. В ветеринарной медицине широко применяют настои и отвары травы зверобоя при заболеваниях ЖКТ: диспепсиях, гастроэнтеритах, острых и хронических колитах (КРС, овцы, козы, свиньи, собаки и др.), а также при лечении смешанных инвазий. Настои и настойку применяют также наружно при стоматитах, гингивитах, фарингитах. Несмотря на перечисленный выше ассортимент лекарственных форм зверобоя, активно ведутся научные исследования по оптимизации способов извлечения биологически активных веществ (БАВ) из травы зверобоя продырявленного. В ходе экспериментов исследователи варьируют различные параметры процесса экстракции: химический состав экстрагентов (монофазная и двухфазная экстракция), время и температуру экстракционного процесса, количественное соотношение сырья и экстрагентов, степень измельчения сырья, последовательность технологических операций, возможность применения излучения и др. Разработки новых ресурсосберегающих технологий переработки зверобоя продырявленного будут способствовать снижению себестоимости фармацевтической продукции и улучшению её фармакологических свойств. Hypericum perforatum grass is a valuable medicinal plant, since it contains a large number of various biologically active compounds, the most important of which are flavonoids (1.5–5%), naphthodianthrones, tannins (10–13%), aethereal oil (0.1–0.33%), etc. Preparations containing Hypericum perforatum have a complex effect on the body, they have an anti-inflammatory, antimicrobial, antidepressant, antiviral, hemostatic effect. Hypericum perforatum grass is used in the form of teas, apozems, water infusions, alcohol and oil tinctures, ointments, dry extracts. In veterinary medicine, infusions and decoctions of Hypericum perforatum grass are widely used in diseases of the gastrointestinal tract: dyspeptic disorder, gastroenteritis, acute and chronic colitis (cattle, sheep, goats, pigs, dogs, etc.), as well as in the treatment of mixed invasions. Infusions and tincture are also used externally for stomatitis, gingivitis, blennisthmia. Despite the above range of dosage forms of Hypericum perforatum, researches are actively conducted to optimize methods of extracting biologically active substances (BAS) from Hypericum perforatum grass. During the experiments, researchers vary various parameters of the extraction process: the chemical composition of extragents (monophasic and two-phase extraction), the time and temperature of the extractive process, the quantitative relation of raw materials to extragents, the dispersity of raw materials, the sequence of technological operations, the possibility of using radiation, etc. The development of new resource-saving technologies for processing Hypericum perforatum will help reduce the cost of pharmaceutical products and improve its pharmacological properties.

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