scholarly journals Development of technology for producing essential fatty acids from hydrolysates of high-fat fish

2021 ◽  
Vol 23 (2) ◽  
pp. 119-130
Author(s):  
Elena E. Kuprina ◽  
Evgeniya S. Grishina ◽  
Anastasia N. Yakkola ◽  
Andrey N. Manuilov ◽  
Pavel I. Demidov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Electrochemical Method ◽  
Essential Fatty Acids ◽  
Daily Intake ◽  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Omega 3 ◽  
Active Substances

The technology for obtaining biologically active substances of a lipoid nature, enriched with omega-3 acids, from waste from the processing of hydrobionts by means of electrochemical hydrolysis and cryoconcentration has been developed. A comparative analysis of the composition of wastes from cutting herring and trout is carried out, and the expediency of their use for obtaining biologically active substances of a lipoid nature is shown. A technological scheme has been developed and fat yields have been determined when it is obtained from fish waste by an electrochemical method. The fatty acid composition of the fat obtained by the electrochemical method has been determined. It was found that cryoconcentrated fat obtained from wastes from trout and herring cutting by the electrochemical method has a significantly increased content of omega-3 acids and, accordingly, biological value compared to edible and medical fish oil from the liver of the cod family. It was found that during cryoconcentration, the concentration of polyunsaturated fatty acids increases, reaching values close to 90%, which allows the resulting product to be classified as biologically active additives. It was shown by calculation that to create functional fish-based food products from fish of the salmon family, it is sufficient to introduce 4 g of the obtained biologically active additive per 100 g of the product. There is also an improvement in the organoleptic properties of foods from lean fish species. It has been shown that in order to meet 30% of the recommended daily intake of omega-3 acids in the development of functional food products based on rainbow trout and Atlantic herring, it is necessary to introduce 1.98 g and 1.8 g of cryoconcentrated fish oil. After encapsulation in nanocapsules, the drug will be suitable for enrichment with omega-3 acids in any food products, which is the subject of further research.

scholarly journals COMPOSITION OF BIOLOGICALLY ACTIVE SUBSTANCES OF THE HORSE CHESTNUT (AECULUS HIPPOCASTANUM L.)

ÈKOBIOTEH ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 33-39
Author(s):  
V.P. Kurchenko ◽  
◽  
N.V. Sushinskaya ◽  
K.I. Maiorava ◽  
E.I. Tarun ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Horse Chestnut ◽  
Hazard Class ◽  
Active Substances

The study of the composition of biologically active substances, alcoholic extracts from flowers of Aeculus hippocastanum L. According to the results of HPLC-MS and GC-MS analyzes, the extract contains the main amounts of phenolic compounds: quercetin, epicatechin, kaempferol. In addition, the extract contains fatty acids and their esters, alcohols, 3-deoxy-d-manno lactone, 1,2,3,5-cyclohexantethrol, α-methyl-mannofuranoside, γ sitosterol. Antioxidant activity of an extract from flowers of A. hippocastanum is associated with the peculiarities of the compositionof biologically active substances. The toxological-hygienic assessment of flowers of this species in acute and subacute experiments showed that it belongs to the 4th hazard class (low hazard).

Formation of new types of flour enriched with essential fatty acids

2021 ◽  
pp. 8-12
Author(s):  
Иван Александрович Кечкин ◽  
Георгий Несторович Панкратов ◽  
Ирина Сергеевна Витол
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Raw Materials ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Food Products ◽  
Acid Number ◽  
Omega 3 ◽  
Essential Nutrients ◽  
Milling Properties

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

The Use of Crude Fish Oil (CFO) in Vannamei Shrimp (Litopenaeus vannamei) Feed on EPA and DHA Contents

2020 ◽  
Vol 9 (3) ◽  
pp. 232
Author(s):  
Januar Hadi Prasetyo ◽  
Agustono Agustono ◽  
Widya Paramitha Lokapirnasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Penaeid Shrimp ◽  
The Body ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Epa And Dha ◽  
Randomized Design ◽  
Omega 6

Omega-3 fatty acids (Alpha-linolenic acid) and omega-6 fatty acids (Linoleic acid) are a group of essential fatty acids. Essential fatty acids are fatty acids that cannot be synthesized by the body so that must be supplied from the diet. One of the sources of essential fatty acids is derived from fish oil. This study aims to determine the effect of Crude Fish Oil (CFO) in the feed to EPA and DHA content in penaeid shrimp meat. The research method used was a completely randomized design. The treatments used are the varying content of Crude Fish Oil (CFO), which are P0 (0%), P1 (2%), P2 (4%), P3 (6%), and P4 (8%). The results of the study showed significant differences (p <0.05) on the content of EPA and DHA in penaeid shrimp meat. The highest content of EPA and DHA found in P4 treatment (8%) and the lowest at P0 treatment (0%). The use of CFO in penaeid shrimp feed need further study related to the growth of shrimps and prawns reproductive cycle to increase the productivity of penaeid shrimp. CFO on feed should be used at a dose of 6%.

scholarly journals Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products

2020 ◽  
pp. 163-170 ◽  
Author(s):  
Alexandra Zaushintsena ◽  
Evgeny Bruhachev ◽  
Olga Belashova ◽  
Lyudmila Asyakina ◽  
Marina Kurbanova ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Daily Intake ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Rhodiola Rosea ◽  
Cottage Cheese ◽  
Mountain Areas ◽  
Rock Outcrops ◽  
Active Substances

Introduction. Modern scientific research into the biochemical composition and medicinal value of plants makes it possible to use them as functional ingredients in food technology. The research objective was to test rose root (Rhodiola rosea L.) and scullcap (Scutellaria galericulata L.) for biologically active substances and their potential use in functional dairy products. Study objects and methods. The research featured biologically active substances (BAS) obtained from rose root and scullcap that grow in mountain areas or on rock outcrops along Siberian rivers. The BAS content was determined using high performance liquid chromatography (HPLC). The biologically active substances were screened and identified using HPLC, thin-layer chromatography (TLC), and infra-red identification (IR). The new functional products were based on whey and cottage cheese made from processed whole milk. Results and discussion. The analysis of Rhodiola rosea rhizomes and roots showed the following BAS content (mg/g): rosavin – 16.9, salidroside – 14.3, rosin – 5.04, rosarin – 2.01, and methyl gallate – 6.8. The roots of Scutellaria galericulata had the following BAS content (mg/g): scutellarein – 22.27, baicalin – 34.37, baicalein – 16.30, apigenin – 18.80, chrysin – 6.50, luteolin – 5.40, and vogonin – 3.60. Whey served as a basis for a new functional whey drink fortified with BAS isolated from Rhodiola rosea 100 mL of the drink included 50 mL of whey, 20 mL of apple juice, 0.1 mL of rose root concentrate, 3 g of sugar, 0.5 g of apple pectin, 04 g of citric acid, and 30 mL of ionized water. The content of phytochemical elements ranged from 0.11 ± 0.001 to 0.49 ± 0.08 mg/100 g. Cottage cheese served as a basis for another dairy product fortified with BAS obtained from Scutellaria galericulata. The formulation included 81 g of cottage cheese, 10 mL of cherry jam, 9 g of sugar, and 0.025 mL of scullcap concentrate. The content of biologically active substances in the finished product varied from 0.09 ± 0.02 for luteolin to 0.48 ± 0.11 for baicalin. The whey drink fortified with the BAS extracted from Rhodiola rosea and the cottage cheese product fortified with the BAS isolated from Scutellaria galericulata satisfied 40–45% and 55–60% of the reference daily intake for phenolic compounds, respectively. The obtained data made it possible to recommend the new functional foods for commercial production. Conclusion. A set of experiments was performed to isolate biologically active substances from Rhodiola rosea and Scutellaria galericulata. The research developed and tested formulations of two new functional products based on whey and cottage cheese.

scholarly journals Complex processing of Kamchatka crab in the production of food products and biologically active substances

Trudy VNIRO ◽  
2018 ◽  
Vol 172 ◽  
pp. 198-212 ◽  
Author(s):  
A. V. Podkorytova ◽  
◽  
N. G. Strokova ◽  
N. V. Semikova ◽  
◽  
...  
Keyword(s):  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Kamchatka Crab ◽  
Active Substances

Evaluation of the composition of essential fatty acids in the tissues of rainbow trout (Oncorhynchus mykiss) grown in closed water supply units

2021 ◽  
Vol 325 (4) ◽  
pp. 495-501
Author(s):  
E.A. Zykina ◽  
M.V. Gurin
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Water Supply ◽  
Oncorhynchus Mykiss ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
The Body ◽  
Biologically Active ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Aquaculture Products

Recently, the task of artificial cultivation of especially valuable fish species in aquaculture has become more and more urgent. The value of salmon fish, and in particular rainbow trout Oncorhynchus mykiss (Walbaum, 1792) available for breeding, is largely determined by the high content of biologically active essential and polyunsaturated fatty acids of the group ω-6 and ω-3, necessary for vital activity and not synthesized by the human body. Since the natural stocks of many popular fatty fish have decreased, farmed fish can help meet consumer demand for this product. Based on this, the assessment of the content of the main ω-6 and ω-3 fatty acids in the fat of rainbow trout grown in closed-loop water supply installations (USV) was made. The fat was extracted from the fish by thermal method with further distillation by supercritical fluid extraction on the SFT-150 unit. The ratio of fatty acids in the fish oil sample was determined using the Chromatek-Kristall-5000 M hardware and software complex. The results obtained were compared with the standard for salmon fish oil “Aquaculture products” and “Wild fish”. It is established that trout cultivated in the UZV in the Penza region, in terms of the content of the main essential fatty acids, is not inferior to the quality indicators of the standard in terms of the requirements for salmon fish of “Aquaculture products”. In fish, all essential fatty acids are present in sufficient quantities, the ratio of ω-6 to ω-3 is 2.6:1, which indicates a high nutritional value of the product and allows it to be used in human food to provide the body with essential fatty acids, as well as a raw material for obtaining therapeutic and preventive products.

COMPARATIVE CHARACTERISTIC OF THE FOAMING PROPERTIES OF COMPLEXES BASED ON MAIN MILK PROTEINS AND HYDROPHOBIC BIOLOGICALLY ACTIVE SUBSTANCES

2021 ◽  
Vol 1 (19) ◽  
pp. 302-304
Author(s):  
A.P. Komarova ◽  
S.A. Chebotarev ◽  
D.V. Zelikina ◽  
A.S. Antipova ◽  
E.I. Martirosova ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fish Oil ◽  
Milk Proteins ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Comparative Characteristic ◽  
Foaming Properties ◽  
Active Substances

Foaming properties were studied for the complexes of milk proteins (sodium caseinate or whey protein isolate) with hydrophobic biologically active substances (phosphatidylcholine, fish oil and essential oil of clove bud).

Micellar-mediated extraction of green tea containing Chrysanthemum morifolium flowers

2017 ◽  
Vol 1 (1) ◽  
pp. 49-52 ◽  
Author(s):  
Justyna Suliga ◽  
Paweł Śliwa
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Plant Material ◽  
Chrysanthemum Morifolium ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Tween 20 ◽  
Sorbitan Esters ◽  
Active Substances

Micellar mediated extraction (MME) is a new and alternative method of obtaining biologically active substances, such as flavones, flavanones, anthocyanins, triterpene from plant material. In this study a series of polyethoxylated sorbitan esters of fatty acids (Tween 20, 40, 60 and 80) have been applied for the extraction of green tea containing Chrysanthemum morifolium flowers. Results showed that all tested surfactants were effective in the solubilisation of flavonoids and phenolic compounds. Probably, because of too high hydrophilicity, Tween 20 was not sufficient to obtain antioxidants, in contrast to another Tween. It has been shown that method is economical, attractive and ecological.

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