scholarly journals ENZYMATIC MODIFICATION OF WHEAT RICE

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
M. Buzhylov ◽  
L. Kaprelyants ◽  
L. Pozhitkova ◽  
A. Kishenya ◽  
A. Soboleva
Keyword(s):  
Wheat Bran ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Physiological Effect ◽  
The Body ◽  
Raw Material ◽  
Food Ingredients ◽  
Technical Problems ◽  
Negative Effect

The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

scholarly journals ANALISIS KANDUNGAN SAPONIN PADA DAUN DAN TANGKAI DAUN Carica pubescens Lenne & K. Koch

el–Hayah ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 143 ◽  
Author(s):  
Eko Budi Minarno
Keyword(s):  
Raw Materials ◽  
Herbal Medicines ◽  
The Body ◽  
Raw Material ◽  
Ring Test ◽  
Tropical Species ◽  
Color Test ◽  
Natural Medicine ◽  
Chemical Content ◽  
Carica Pubescens

<p><em>Carica pubescens Lenne &amp; K. Koch is a tropical species that adapt to the plateau environment and low temperatures. In East Java, the plant is found in Cangar and Bromo region. Morphological, chemical content, and analysis of protein banding pattern on C. pubescens has been done, but more on the analysis of active compounds for pharmaceutical raw materials and its accumulation in the body of the plant has not been widely studied. Saponins on C. pubescens potential as a raw material of natural medicine in the treatment of Diabetes Mellitus (DM). This study aims to determine the content of saponin in leaf and petiole of C. pubescens in terms of absorbance values. Saponins were analyzed by qualitative form the foam test, color test, Thin Layer Chromatography (TLC) analytical and preparative. Quantitative test in the form of UV-Vis spectrophotometry results preparative TLC. This research was done at the Laboratory of Department of Biology and Chemistry UIN Maulana Malik Ibrahim Malang. The results showed that the leaf and petiole of C. pubescens positive for the saponins with the formation of stable foam for 60 seconds at 1.5 cm - 1.7 cm. The third positive samples containing saponins triterpene the ring test produces a brownish color. Isolation saponin by TLC shows the best ratio of eluent chloroform: methanol: water (14: 6: 1) compounds can be separated perfectly. Saponin absorbance values obtained three samples as follows: petiole samples from the region Cangar amounted to 0.852, leaf samples from the region Cangar amounted to 0.686, and leaf samples from Bromo region amounted to 0,629. The highest saponins found in organs petiole. Thus the petiole of C. pubescens has the potential to be used as a source of triterpene saponins which can be developed into a commercial herbal medicines.</em></p>

scholarly journals Processes of heat and mass transfer during drying of red beetroot

2020 ◽  
Vol 6 (2) ◽  
pp. 81-87
Author(s):  
Zhanna Petrova ◽  
◽  
Kateryna Samoilenko ◽  
Vitaly Vishnevsky
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Calculation Model ◽  
Experimental Results ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Process

Red beetroot is the main raw material which has a high content of betanine with antioxidant properties. An important emphasis in the processing of antioxidant raw materials by drying is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances, and to reduce the cost of the final product. Drying is a complex and energy-intensive process. Therefore, to optimize energy consumption during drying and selection of rational modes of dehydration, it is necessary to apply the calculated analysis of heat and mass transfer on the basis of adequate mathematical models. Calculated and experimental results are compared. In general, the comparison of the results of numerical modeling of convection drying processes of the red beetroot sample with the experimental results showed their rather satisfactory qualitative agreement. The calculation model can be used to approximate the characteristics of the drying process of red beetroot, in particular the time required for drying. The obtained results of calorimetric studies allow stating that with correctly selected compositions, not only the components of native raw materials are stabilized, but also the drying process is intensified with the reduction of energy consumption to process.

scholarly journals Use of water-alcohols treatment of medicinal plants under conditions modeling intoxication by lead and cadmium

2021 ◽  
pp. 80-88
Author(s):  
Yu. I. Koval ◽  
T. I. Bokova ◽  
A. F. Petrov
Keyword(s):  
Heavy Metals ◽  
Medicinal Plants ◽  
Blood Serum ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Live Weight ◽  
The Body ◽  
Laboratory Animals ◽  
Lead And Cadmium ◽  
Water Alcohol

The results of studying the effects of water-alcohol infusions of medicinal plants - rhizomes of thick-leafed incense (Bergenia crasslifolia L. Fritsch), dioica nettle leaves (Urtica dioca L.), burdock roots (Arctium lappa L.), and mother-and-leaf leaves - are presented. ordinary machichi (Tussilago farfara L.) on the organism of laboratory rats under conditions of short-term intoxication with heavy metals in doses of 25 mg of lead and 2.5 mg of cadmium per 1 kg of live weight. In the course of studies it was found that the effect of heavy metals on the body of laboratory animals is selective - the main “depot” of lead was bone tissue, and cadmium - the kidneys and liver. The addition of 1 ml of water-alcohol infusions from medicinal raw materials to the diet of rats as detoxicants caused a decrease in the level of lead in the animal organism to 6.32 times, cadmium to 3.46 times. The greatest detoxification ability was shown by infusions of the roots of burdock and leaves of nettle dioecious. Under the influence of elevated doses of lead and cadmium in laboratory animals there was an increase in heart mass by 40.34 % and spleen by 89.91 %, a decrease in the content of alkaline phosphatase in blood serum by 25.81 %. Water-alcohol infusions normalized the biochemical parameters of rat blood serum. Studies have shown that the infusions of rhizomes of thick-leafed frangipani, burdock roots, dioecious nettles and coltsfoot leaves with antioxidant properties can be the basis for the development of an effective herbal preparation used for the prevention and treatment of animals from intoxication with salts of heavy metals.

Study of Phyto-ingredients of Wild Berry Juice

2021 ◽  
pp. 47-50
Author(s):  
Антонина Григорьевна Чернобровина ◽  
Наталья Николаевна Роева ◽  
Наталия Евгеньевна Куликова ◽  
Ольга Юрьевна Попова
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Point Of View ◽  
Natural Dyes ◽  
Raw Material ◽  
Protective Properties ◽  
Enzyme Preparations ◽  
Other Substances ◽  
Ingredient Composition ◽  
Functional Components

В настоящее время к одним из наиболее приоритетных направлений пищевой промышленности относят разработку функциональных продуктов питания на основе экологически чистого сырья естественного происхождения, в том числе ягодного. При разработке новых продуктов с защитными свойствами важно учитывать ингредиентный состав сырья, оказывающий лечебно-профилактический эффект, и с этой точки зрения ягоды малины и брусники заслуживают особого внимания. С целью максимального извлечения и сохранения природных, физиологически-функциональных компонентов дикорастущих ягод (витаминов, микро- и макроэлементов, фенольных, пектиновых соединений и др.) были разработаны и созданы мультиэнзимные композиции для предобработки ягод брусники (МЭКб) и малины (МЭКм). Большой интерес вызывали исследования состава и содержания красящих веществ в исследуемых образцах. В качестве структурных элементов антоцианов в соке малины и брусники, а также в их ферментативных соках установлены дисахариды, основной структурный компонент которых - цианидин. Количественное содержание антоцианов в соке брусники и малины составило 305,4 и 106,2 мг/дм3, а в ферментативном соке брусники (БФС) и малины (МФС) - 553,7 и 146,4 мг/дм3, соответственно. Высокое содержание красящих веществ - важный критерий для использования БФС и МФС в качестве источника натуральных красителей. Установлена более высокая антиоксидантная активность в БФС и МФС (соответственно в 1,3 и 1,5 раза) по сравнению с соком, полученным без применения ферментных препаратов. Следовательно, ферментативный сок ягод обладает высокими антиоксидантными свойствами и служит источником натуральных красителей, поэтому его можно рассматривать как перспективный сырьевой полуфабрикат при производстве продуктов питания функциональной направленности, оказывающих благотворное регулирующее действие на организм человека. Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

scholarly journals Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 355 ◽  
Author(s):  
Małgorzata Sikora ◽  
Urszula Złotek ◽  
Monika Kordowska-Wiater ◽  
Michał Świeca
Keyword(s):  
Wheat Bran ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Antiradical Properties ◽  
Negative Effect ◽  
Trolox Equivalent

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

Some Ecological Problems of Development of Mineral Raw Materials in Amurskaya Oblast’

2014 ◽  
Vol 989-994 ◽  
pp. 1305-1308
Author(s):  
Lyudmila Timopheevna Krupskaya ◽  
Valentina Pavlovna Zvereva ◽  
Oleg Olegovich Panfilov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Mining Enterprise ◽  
Ecological Problems ◽  
Processing Wastes ◽  
Negative Effect ◽  
Zone Of Influence ◽  
High Concentrations ◽  
Plant Processing ◽  
Innovation Approach

The paper considers some ecological problems of the gold-mining enterprise in Amurskaya Oblast’. The investigations have revealed the technogenic pollution of the soil-grounds, air basin, and vegetation under the action of the processing wastes. High concentrations of heavy metals were found in the soils and vegetation in the zone of influence of the plant processing heavy concentrates at a distance of 100 and more meters. They are 2 to 90 times higher than the background values practically in all directions from the technogenic object. High TM concentrations were found also in the soils of building zone. Using the innovation approach we have elaborated the measures for decreasing the pollution negative effect on the habitat. We propose a new way of reclamation of the lands disturbed by the wastes of the mineral raw material processing with the use of the mixed bark-compost of the forest industry wastes.

A New Way of Biological Treatment of Oil Residue - A Case of the Mushroom Cultivation

2011 ◽  
Vol 183-185 ◽  
pp. 411-416
Author(s):  
Xi Qin Wang ◽  
Zheng Wen Huang ◽  
Bo Yu ◽  
Jian Qiang Zhang
Keyword(s):  
Wheat Bran ◽  
Culture Medium ◽  
Raw Materials ◽  
Test Group ◽  
Raw Material ◽  
Control Group ◽  
Mushroom Cultivation ◽  
Edible Fungi ◽  
Oil Residue ◽  
Cottonseed Hull

As an industrial organic solid waste, oil residue, with wide sources and low price, but could not find an effective way to use currently. In addition, with the development of mushroom industry and rising price of traditional raw-materials, it is very necessary to find the substitute raw material to reduce production cost of mushroom cultivation. This study attempts to produce the strains of Flammulina velutipes by taking use of oil residue to replace part of the traditional raw material, there are two groups in the experiment: the test group is adding 5%, 10%, 15%, 20%, 40% of the oil residue to replace the culture medium of cottonseed hull and wheat bran; the control group is the traditional culture medium, then comparatively observed the growth of the mycelium. The results showed that it can promote the growth of the mycelium and shorten the cycle of seed production to add the oil residue in the test. But the growth rate of mycelium will be hindered when the concentration exceeds a certain range.The optimal culture medium to add the oil residue is as follows: 15% of the oil residue, 64% cottonseed hull, 20% coarse wood chips, 0% wheat bran , 1% lime. Oil residue contains a lot of the nutritional components to benefit the growth of edible fungi, and without the heavy metal pollution, can replace the culture medium of cottonseed hull and wheat bran and other traditional materials, reduce cost of production the strains, a fair-sized economic efficiency can be received, the environment can be protected.

scholarly journals Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

2020 ◽  
Vol 2 (2) ◽  
pp. 56-68
Author(s):  
Teni Novianti
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Salt Content ◽  
Production Costs ◽  
Raw Material ◽  
Fish Yield ◽  
Food Ingredients ◽  
Quality Requirements ◽  
A Value ◽  
Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp).  The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach.  The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

scholarly journals BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES

2021 ◽  
Vol 20 (4) ◽  
pp. 11-17
Author(s):  
N. Cherno ◽  
L. Gural ◽  
O. Naidonov
Keyword(s):  
Methylene Blue ◽  
Dietary Supplements ◽  
Wheat Bran ◽  
Dietary Fibre ◽  
Physiological Effect ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Domestic Variety ◽  
Promising Source

Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.

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